Salad of organic field greens, broccoli, tomato, white mushroom, celery, homemade seven grain garlic-nutritional yeast-italian herb croutons and Dreena's Amazing Creamy (vegan) Caeser dressing from The Everyday Vegan. I halved the dressing recipe and I already regret it. It's probably for the best though because not only do I now get to add this recipe to recipe notebook for future use, but it didn't go bad in my fridge since I'm the only one eating it. I added more pepper and lemon juice and less rice vinegar, since I don't really like it. After having this salad last night, I was so freaking excited about my lunch today~ The croutons were the best I've made yet (the seven grain was no where as good as I image seduction bread as being, Leslie, it was a little too hearty).
Below we have BBQ tofu and tri-colored peppers made with Consorzio Organic Spicy BBQ sauce. I highly recommend this sauce. I marinaded firm tofu in slabs in a few sprays of Braggs for a few hours, and then pan fried it until lightly brown on both sides with peppers and bbq sauce.