breakfast: shredded wheat with soymilk; coffee
lunch: leftover raw kale salad; sandwich on onion bread with Vegenaise, eggplant+roasted red pepper spread, raw collard greens, green onion, and black-pepper-flavored Tofurkey slices
dinner: more raw kale salad; leftover lentils with pasta; leftover pear, lemon, and chocolate chips