This salad, from ReFresh, is one of the most amazing ever; it's a favorite around here and we make it often. The greens are dressed with a simple vinaigrette; this time I used equal parts extra-virgin olive oil, balsamic vinegar, and nutritional yeast. On top are sliced hearts of palm, toasted pecans, avocado, and cherry tomatoes. It calls for white beans mixed with pesto also, but I omitted that this time (mainly because I didn't have white beans handy). It's nice and filling and all the ingredients just go together so well.
My boyfriend wanted some garlic bread also, so he whipped up this: ciabatta topped with Earth Balance, 1 clove crushed garlic, Daiya Italian blend, and chopped tomatoes--all broiled to perfection. It was pretty tasty.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!