Whole wheat spaghetti with lemon-garlic-parsley veggie primavera of cherry tomatoes, chickpeas, spinach and red pepper. I sauteed the veggies in a bit of olive and almond oils. carb-o-licious. Banana-coconut bread (modified from the ppk) with Cinnamon-almond frosting & topped with toasted almond slices and coconut. Dark photo, but whatever it was great! The frosting consisted of powdered sugar, almond extract, cinnamon, a tiny amount of melted tofutti cream cheese and rice milk.
Salad with Ranch dressing made from the Native Foods Restaurant Cookbook by Tanya Petrovna. I made mine a little thin but it was So Good - and it lasted 5 days in the fridge, no problem. I halved the listed recipe, and will make it again very soon. I'm also foreseeing mixing this with silken tofu/sour cream for a chip dip.
Black Creek Ranch Dressing from the Native Foods cookbook:
1 1/4 cups vegan mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/2 tsp black pepper
2 tsp finely chopped parsley
3/4 cup soymilk
Whisk all ingredients together in a bowl. Tah dah!