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| Garlic Vinaigrette |
With a fresh batch of groceries in the house, serious cooking will happen this week. Breakfast however, was pretty basic. I added a chopped apple to Maple Pecan Cereal with rice milk.
Lunch was a Pasta Salad. I used leftover pasta that I had frozen. I added toasted pine nuts, yellow and red bell pepper, basil, nutritional yeast and the Garlic Vinaigrette.
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| Pasta Salad |
For dinner I roasted potatoes, carrots and celery. I topped it with mock chorizo and some ranch dressing.
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| toasted pine nuts |
The ranch dressing was made with tofu sour cream, vegan mayonnaise, garlic, onion and garlic powder, and black pepper.
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| Ranch Dressing |
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