breakfast: coffee with soy milk; almonds; date pieces in flour
lunch: sun-dried tomato pesto pasta with green beans, red peppers, and tofu; leftover stuffed grape leaves; leftover quinoa with butternut squash, black eyed peas, and collard greens
dinner: more sun-dried tomato pesto pasta with green beans, red peppers, and tofu; leftover eggplant matza casserole over couscous