Breakfast: Oatmeal with raspberries and soy/rice milk (don't worry, we have other ideas for later)
Snack: Rice cakes with natural peanut butter
Lunch: Roasted Tomato Soup w/seasame rice crackers
Snack: Mango salsa/tortilla chips
Dinner: Thai Peanut Noodles
Recipes:
Roasted tomato Soup:
40 oz. red ripe tomatoes, cored and halved
4 T. olive oil
1 large onion, cut in quarters
6 cloves of garlic
2 c. vegetable stock
vegan sour cream to taste
salt and pepper to taste
4 T. shredded fresh basil
Heat oven to 400. Place tomatoes cut side down, along with onions and garlic
(skin still on) on a greased roasting pan. Then drizzel the remaining oil on top. Raost until tomatoe skins start to darken (about 30 min) and allow to cool. Remove skins from garlic and onion and then purree them with tomatoes until smooth. To be continued...
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