Avocado creton on dark rye; vegan pâté chinois and spring mix salad

Avocado creton (avocados, garlic, kosher salt, lemon juice, black pepper, anise, cloves, cinnamon) on dark rye; vegan pâté chinois (mashed potatoes, garlic, nutritional yeast, sea salt, black pepper, canola oil; white and yellow corn; lentils, red and green peppers, garlic, herb provencal, sea salt) and spring mix salad (spring mix, lemon juice, sea salt, canola oil).

A small homage to cuisine québécoise.

The wine was Louis Jadot's Morgon.

Vegan reuben with kosher dills and potato/vidalia mash

Vegan reuben (dark rye, sauerkraut, button mushrooms, vidalia onions, nutritional yeast, evoo, smoked wheat) with kosher dills and potato/vidalia mash (garlic, sea salt, black pepper, herbs provencal). I didn't so much cook as assemble, but it was a good lunch, paired with a Mill Street Organic Lager.