Meal 1: Sticky vegetarian tofu “ribs” with steamed white rice and a crunchy Asian coleslaw with carrots, cabbage, bell pepper and pea shoots. Garnished with scallion and sesame seeds.
Meal 2: Stir-fry vegetables (zucchini, asparagus, carrot, snap peas, peppers and red onion) with lo mein noodles. Garnished with scallion and cilantro.
Salad: Chopped salad with lettuce, cabbage, red peppers, shredded carrot, snap peas, green onion, toasted almond, and a sesame ginger dressing.