Here's a slice ready to eat, topped with nutritional yeast.
I also made my nightly broccoli, this time mixed with cannelini beans and sundried tomatoes.
Ever since I found my favorite restaurant's house salad recipe on the PETA website, I've been dying to make it. I finally made my version of it today. I promise it is the most beautiful and best tasting salad I've ever eaten. It's a mix of greens, cucumbers, radishes, purple cabbage, carrots, red bell pepper, apple, pineapple, and mango. It's topped with golden raisins, dried cranberries, candied pecans, hemp seeds, an avocado, and edible flowers. It has a tiny amount of dressing which is 1 tablespoon Bragg's, 1 tablespoon apple cider vinegar, 1 teaspoon sesame oil, 1 teaspoon maple sugar, and 1 teaspoon agave nectar.
Hard to get a side shot in a glass bowl, but even the leftovers are beautiful.
This is our awaiting table.
CB was too full for dessert, but not me! I made a cocoa banana marble cake. This was my first time at marbling. I obviously need more practice. The cake has 4 ripe bananas in it, so it is very moist - no frosting necessary. I hope it freezes well.
Now I've got to start planning my Halloween menu.