Here are photographs of some of the lunch menus featured in the new Vegan Lunch Box Around the World.
Kansas: Mini Veggie Burgers on Mini Burger Buns with french fries and ketchup.
Morocco: Moroccan Tagine, Orange Couscous, tangerines, and Cinnamon-Sugar Almonds.
Thailand: (clockwise from left) Pad Thai, sliced Asian Pear, Mango Noodles,
Thai Iced Tea, Red Curry Vegetables, Cucumber Salad, and Lime and Thai Basil Salad.
Nebraska: Chik'n Pot Pie, Sticks-and-Stones Salad, and Apples with Caramel Dip.
Turkey: Stuffed Baby Eggplant and yellow pear tomatoes.
Caribbean: Plantain Wrap with Tangy Black Bean Spread, salsa, and Caribbean Coleslaw.
Korea: (clockwise from bottom) Beansprout Salad, plums, kimchi, Stir-Fried Watercress,
Korean Dipping Sauce, Rice with Toasted Millet, and vegan meatballs.
Here are photographs of some of the lunch menus featured in Vegan Lunch Box. Don't forget to browse through the Vegan Lunch Box Blog archive to see pictures of all the recipes featured in my book along with dozens more!
Tofu Apple Spring Roll with Quick Peanut Sauce, Ted's Asian Asparagus, Black Rice Pudding, and a nectarine.
Savory Autumn Leaf Pies, pretzel sticks with nut butter, green apple slices, and mixed lima and cannellini beans.
Tofu Fish Sticks, Tater Tots, and ketchup.
Polka Dot Pepperoni Mini Pizza with a pear and a fruit-sweetened soda.
Valentine's Day Tomato Roses on a Bed of Cannellini Bean Puree.
Nut Butter & Jelly Cut-Outs, baby bananas, and carrot and celery sticks with Easy Ranch Dip,
with Back-To-School Chocolate Chip Cookies and fortified soymilk.
Graduation Hat Cupcakes.