That's hard to choose. I really love Alicia's sweet potato and lentil stew. I also like making tofu "egg" salad, having toast with tofutti cream cheese and marmalade, toast with vegannaise, tempeh, lettuce, and tomatoes, and oatmeal with vanilla almond milk and a bunch of seeds, nuts, and raisins added.
sour dough bread (steamed for a minute) or toasted, with pea/avocado dip (hummus) or adzuki bean dip/spread (recipes on Fran's House of Ayurveda); with steamed veggies or any type of salad. Today for breakfast, I had sour dough bread dipped/soaked in amazake (rice milk or other plant milk may work too) with a pinch of cinnamon and cardamom powder, fried for a short time in a plant oil such as rice bran oil; followed by a few lightly roasted pumpkin seeds and raw soaked almond nuts. I like a split mung bean and veggie stew with spices for lunch with basmati rice or home-made Indian type flat-bread / chapati/roti. Miso soup with wakami and veggies. Rice cakes with tahini and a little umeboshi plum spread or if I want a sweet treat, maybe a little rice syrup on top of the tahini. Last weekend, at a macrobiotic cooking class in Sydney (Keiko's class in Bondi Junction), we made a black sesame pudding.....yum..... with Bonsoy soy milk, agar powder, kuzu root powder, rice syrup, black tahini drizzled with a little diluted maple syrup, sprinkled with a few toasted white sesame seeds - so simple, so delicious and so good for us!! Regards to everyone in USA and around the world.....from Amanda, here in Australia.