Breakfast: I made enough Garbanzo Bean Four Waffles yesterday for leftovers today, served with Oange Slices and Raspberry-Blueberry Coulis.
Lunch: I grabbed a small dish of the Vegan Chopped Liver (with Pumpkin seeds substituted for Walnuts). It’s even better the next day.
Dinner: Our freezer and pantry foods came together to make this Black Bean, Corn and Tomato stew served with our whole grain mix leftover from yesterday.
Evening: I was craving Miso Soup so I made a big bowl with a 3-year Red Barley Miso, Onions, Wakame, and Shiitake Mushrrooms.
