Breakfast:
Eggless French Toast
1 Tablespoon maple syrup for each slice of French Toast
¼ cup thawed frozen strawberries
6 ounces calcium-fortified orange juice (8 ounces for adults)
8 ounces fortified soymilk
Lunch:
Eggplant-Rice Burger (See recipe in Vegan Handbook or at vrg.org.) with:
2 slices of bread (4 slices for adult males)
1 Tablespoon vegan mayonnaise (2 Tablespoons for adult males)
½ cup frozen carrots, cooked
(Add ½ cup frozen kale, cooked, for adults.)
½ cup pineapple chunks (1 cup for adults)
(8 ounces fortified soymilk for children)
Dinner:
1 cup Vegetarian Chili (See below.)
Baked potato with:
1 teaspoon nonhydrogenated vegan margarine
½ cup broccoli (1 cup for adults)
(Add a slice of bread with 1 teaspoon vegan margarine for adult males.)
(8 ounces fortified soymilk for children)