Baked and herb-marinated lemon-tomato tofu over a fresh greens salad.
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You don’t wanna mess with my tacos.
Slow-cooked perfectly seasoned black beans and lentils, backyard picked tomatoes, basil, and mint, stuffed with baby arugula, kale, and chard, and then topped with a tasty cashew, almond, and carrot cheese.
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