Welcome to my second What I Made Monday (WIMM) post! I will be trying to do this every Monday, just to give you a peek into my life as Alison Joy Willard, the personal vegan chef for an adorable family of four! : )
Today the family requested an entree of the rich and delicious Creamy Tomato Pasta!
The ingredients in this dish are as follows: whole wheat rigatoni, early girl tomatoes, sunflower seeds, pumpkin seeds, nutritional yeast, yellow onion, garlic, extra virgin olive oil, lemon juice, and earth balance, garnished with fresh basil.
To go along with the pasta, I made a fresh Garden Salad, with a Balsamic Dressing.
The salad stars mixed leafy lettuces, baby spinach, cucumber, carrot, red bell pepper, and red onion.
In the dressing is extra virgin olive oil, balsamic vinegar, tamari, garlic, agave nectar, and a bit of cracked black pepper, for fun.
How about some FUN nutritional facts about lettuce?!
P.S. Unfortunately, there will not be a WIMM next week, but the fortunate excuse is that Jef and I are going out of town, celebrating our two year loveaversary! We are going to be exploring Berkeley and all of it’s veganness and radicalness… hip hip hooray! : )