Vegan grilled cheese (whole wheat pita, chick peas, tahini, turmeric, garlic, vegetable stock, garlic, sea salt, paprika, white vinegar, lemon juice) with sundried tomatoes, mushrooms and pears (vidalia onions, sea salt, evoo/flax oil, lemon juice, liquid smoke) w/tomato soup (tomatoes, white vinegar, vegetable stock) and roasted brussels sprouts (evoo/flax oil, sea salt, garlic).
Brunch 24 March 2007. Tomato soup latte with soy milk foam (plum tomatoes, white wine, orgeno, basil, sea salt, black pepper, soy milk, vegan worchestershire sauce) and herbed focaccia (whole wheat flour, basil, oregano, sea salt, yeast).
I adapted the latte presentation concept from a mushroom/onion soup in the Artful Vegan.
Lunch 10 March 2007. Tomato soup (tomato paste, brown rice, green lentils, garlic, oregano, basil, wine vinegar, black pepper, vegetable stock) with club sandwich (veggie turkey and bacon with Vegenaise) on whole wheat toast (whole wheat flour, teff flour, basil, oregano, sea salt).
