Breakfast: Fresh Fruit Salad with Tofu Crean and Toasted Almonds

Lunch: Two Kinds of Cold Cuts: Stuffed Mushroom Bean Loaves and Tofu Pate on a Bed of Fresh Spinach Leaves and Nuts Dipping

Snack 1: Crisp Sesame Seaweed Chips

Dinner: Grilled Seitan Steak with Shitakke Mushrooms and Apsaragus, Teriyaki Sauce, and Pan Seared Mashed Potatoes in Wasabi

Snack 2: Smoked Bean Curd Rolls