Friday Breakfast Mediterranean Tofu Scramble With Shredded Breakfast Potatoes and Mixed Fruit Salad Saturday Breakfast Continental Breakfast With Banana Bread Slice, Cheerios, and Oat Milk Sunday Breakfast Southwest Tofu, Mushroom & Spinach Wrap With Sweet Potato Hash w/ Shiitake & Onions and Mixed Fruit Salad Monday Breakfast Continental Breakfast With Banana Bread Slice, Cheerios, and Oat Milk Tuesday Breakfast Tofu, Potato, Red Pepper & Spinach Scramble With Lyonnaise Potatoes and Mixed Fruit Salad Wednesday Breakfast Continental Breakfast With Banana Bread Slice, Cheerios, and Oat Milk Thursday Breakfast Tofu Chilaquiles With Breakfast Potatoes w/ Garlic & Paprika and Mixed Fruit Salad Friday Lunch Chana Dal Lentil & Chickpea Burger With Green Bean, Tomato & Shallot Salad and Roasted Potato Wedges Saturday Lunch Vegetable & White Bean Puree Panini With Apricot & Raisin Quinoa w/ Arugula and Sautéed Snow Peas & Carrots Sunday Lunch Shawarma Style Tofu With Edamame Hummus and Za'atar Spiced Cauliflower Quinoa Salad Monday Lunch Sweet & Sour Pineapple Tofu Stir Fry With Steamed Sesame Ginger Broccoli and Steamed Brown Rice Tuesday Lunch Tofu Tikka Masala With Sabut Masoor Dal and Makai Pulao Wednesday Lunch Mushroom & Squash Burger With Cauliflower Tabbouleh Salad and Grilled Chipotle Spiced Zucchini Thursday Lunch Coconut Curry Lentil Stew With Sautéed Snow Peas & Carrots and Steamed Brown Rice Friday Dinner Chipotle Blackeye Peas & Chickpeas With Cilantro Brown Rice and Sevillan Roasted Carrots Saturday Dinner Red Pepper & Quinoa Stuffed Tomatoes With Roasted Mustard Yukon Potatoes and Warm Lemon, Navy Bean & Chard Salad Sunday Dinner Charred Cauliflower Steaks w/ Chimichurri With Brown Rice Pilaf and Sautéed Garlic Broccoli Monday Dinner Aloo Gobi With Chana Dal and Steamed Basmati Rice Tuesday Dinner African Red Potato & Chickpea Tagine With Steamed African Yellow Rice & Raisins and Moroccan Spiced Carrots Wednesday Dinner Potato & Chickpea Wat With Herbed Quinoa and Stewed Tomatoes w/ Okra Thursday Dinner Smoked Tomato & Shiitake Estofado With Roasted Potatoes & Parsnips and Roasted Brussels Sprouts