Choice A: Pho (vegan, gluten-free)
Warning: This Vietnamese-inspired soup just may be the best soup you've ever had. Slurpy rice noodles, crispy Heiwa tofu and local mushrooms, bright pea shoots and cilantro bask in a richly spiced (anise/clove/cinnamon) vegan "beef" broth.
Say it with me now: "fuh"
Choice B: Emmer Wheatberry Salad
Ever heard of Emmer? Didn't think so. Emmer is an ancient ancestor of wheat - high in protein and low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat.
This scrumptious, salad is best eaten chilled, after the flavors of the fresh veggies, herbs, and lemon dressing have had ample time to mingle with the trio of proteins - emmer, chickpeas, and almonds. We like to make it in the morning and eat it for dinner!
Contains: Wheat, Almonds