Here we have a sun-dried tomato and asparagus frittata. I cannot take credit for the recipe, though. I got it from my Vegan With A Vengeance cookbook. I did, however, improvise with the sides of roasted sweet potatoes and orange :)
Just look at the hunk of asparagus. Yum.
My frittata leftovers made their way into sandwich form! Very, very similar to a sammy I had the other day, except that one had arugala (this one does not) and that one lacked frittata!
That's the stuff.
Here is a salad I made for me mom, actually. It is wilted arugala with barley sauteed in a bit of oil, garlic and onion, tossed in a mint vinaigrette and topped with toasted hazelnuts and a bit of lemon zest!
My veganized "Waldorf" Salad: organic, über crispy Romaine lettuce, crisp Fuji apples, my awesome smoked cashew nut cheese from Punk Rawk Labs, some organic, plump, juicy Thompson raisins and, of course, my favorite maple dijon vinaigrette. Perfection.
Last, but not least, my raw spaghetti. I am not a raw food purist by ANY means but it is fun to "do" raw from time to time and to think of creative, innovative ways to use whole foods. Here, the spaghetti is zucchini noodles, which are blanketed in a chunky, spicy, barbequey-tomato sauce, made of sun-dried tomatoes, a chipotle pepper, black garlic, some water and some other secrets!