It’s been 3 months now as a vegan. My love for food continues as a vegan cook. I can’t stand it any longer cooking at a meat eating restaurant. Tomorrow is my big day and break for an interview at local vegan restaurant. Wish me luck!
Avocado Tobiko Roll: “Tobiko”, minced carrots marinated in rice wine vinegar and kombucha. This both my creation and lunch at work.
Bbq Tofu Musubi. Yummy snack or meal on the go!
Avocado Bahn Mi with Watercress Tofu Salad and Potato Rotini Salad. Just an awesome lunch for two on a weekend afternoon