For lunch: Mixed Greens Salad with Pimento Dressing, Black Bean Soup and Avocado-Tofu Sandwich.

The Avocado-Tofu Sandwich and the Pimento Dressing recipes are in my book, Vegan Bite By Bite, but I created this Black Bean soup recipe on the fly so I didn't have time to document the amounts of each ingredient. Basically, it's:
  1. Soak the black beans overnight, then rinse and drain the beans. 
  2. Cook them in enough water or vegetable stock until they are tender (add enough water to leave room for added vegetables).
  3. After the beans are tender, add minced garlic, chopped onions, sliced carrots, celery chunks, bite-sized red potatoes, ground cumin and coriander with a couple of bay leaves. Cook until the vegetables are tender.
  4. Remove the bay leaves. Blend the soup mixture adding white Miso and raw cashew nuts. *NOTE: Miso contains friendly bacteria for the intestinal tract and it is a very delicate property. It's best to heat Miso at low temperatures, but never boil as it will destroy the friendly bacteria value. Cashew nuts, when heated, will thicken.
Here are two lunch recipes excerpted from my book, Vegan Bite By Bite, for Pimento Dressing and Avocado-Tofu Cream Cheese filling for the sandwich:

Pimento Dressing                                                                                  

This colorful dressing is a hit whenever it is served.  This recipe contains no added oils, other than the natural oils in the cashew nuts.  The best presentation for this dressing is to serve it on top of the salad rather than mixed throughout.

2 cups red pepper (1 large red pepper) rough chop
1 tablespoon garlic
1 cup cashews
1/2 cup lemon juice
1/4 cup water
1-3/4 teaspoons sea salt

1. Blend all ingredients in a high powered blender until smooth and creamy.     
2. Drizzle 2 tablespoons on top of the salad or refrigerate in a glass container.

Yield: 2 cups

The deep colorful red pepper will make the dressing a more brilliant color.  This dressing has a good refrigerated shelf life.

Avocado Tofu Cream Cheese

This recipe tastes very good stuffed inside the leaves of butter lettuce.  Place a couple of tablespoons of the mixture inside the lettuce leaf and roll it into a log. Or serve as a sandwich or wrap filling, stuffed in a tomato, or on top of a salad.

1/3 cup tofu, Silken, drain, cut small cubes
1 avocado, medium, pitted and peeled
3 tablespoons Vegenaise
1/4 bunch scallions, (1/3 cup) sliced fine
2 tablespoons lemon juice
1/2 teaspoon liquid aminos
1/2 teaspoon sea salt 
pinch cayenne pepper

1. Place all of the ingredients into a bowl and mash well.
2. Chill and serve.

Yield: 1 cup

“The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth.  Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia." (Foods That Heal by Dr. Bernard Jensen)