Tofurky veggie sandwich on sprouted grain bread (mashed avocado + nutritional yeast, spinach, cucumber, carrot, dill pickles, roasted garlic hummus, mustard, and hickory smoked Tofurky slices on Silver Hills ‘The Big 16′ bread.)
Chickpea salad sandwich on pumpernickel bread.
My go-to lunch as of late: chickpea salad sandwich on light rye • chopped strawberries • fruit/carrot smoothie (orange juice, carrot, flax seed oil, hemp seeds, and frozen pineapple, strawberries, peaches and mango.
Veggie + Tofurky Sandwich: toasted Silver Hills bread, melted cheddar Daiya, dill pickles, hickory smoked Tofurky, cucumber slices, shredded carrot, spinach, and vegan mayo.
Toasted sesame bagel sandwich with butter lettuce, carrot ribbons, tomato slices, smoked tofu, baby spinach, melted Daiya cheddar, salt and pepper, and hummus.
Garden of Vegan - Lunches from April - [1][2][3][4]
Spouted grain English muffin sandwich (spinach, tofurky, carrot, green pepper, avocado, hummus, daiya cheddar shreds, vegan mayo, stoneground mustard) and a sliced gala apple.
Chickpea salad sandwich (chickpeas, vegan mayo, dill, mustard, pickles, green bell pepper, carrot, red onion, salt & pepper) with spinach on toasted sprouted grain bread and grape tomatoes.
Garden of Vegan - Lunches and Dinners from January - [1][2][3][4][5][6]
Sandwich on sprouted whole grain bread (spinach, avocado, grated carrot, red & green bell pepper, red onion, dill pickles, hummus, sriracha, vegan mayo, and mustard) with a Cara Cara orange.