Vegan Sweet Potato and Cabbage soup in a broth made with leeks, green garlic, vegetable stock, peanut butter, and chili paste. It is garnished with roasted, unsalted peanuts and chopped cilantro (the cabbage, leeks, green garlic, and cabbage are organic and came from my weekly Fully Belly Farm CSA box). Homemade whole wheat and wheat berry bread, served with a dipping sauce of olive and flax oils and balsamic vinegar. I wrapped the bread in the bandana and the dipping sauce is in a frigovere (I'm probably slaughtering the spelling on that) glass container. I love these containers as they look clean and fresh and have great stay-put, hardy plastic lids, but rarely use them for lunch because glass is not allowed at my son's school.
waste generated: none:)