DINNER ROUND-UP PART II
A few weeks ago, I did a round-up of a number of vegan dishes. Having recently returned from an anniversary vacation to Hawaii, I haven’t had a chance to document all of my dishes as of late. I’ll try to get back on track in these coming weeks as things settle back down (fingers crossed). In the meantime, I’m dedicating this post to a few dishes that have graced our dinner table since we’ve returned.
But first, a little beauty we were devastated to leave behind:
A colorful green and red cabbage slaw complete with a sweet and tangy almond/sesame dressing:
Sea scallops in a savory mushroom broth:
Cannellini bean salad with scallions and cherry tomatoes:
Daikon radish pancakes:
Balsamic marinated tofu over a bed of salad containing green cabbage, green bell peppers, carrots, adzuki beans, apples, onions, and an avocado-based dressing:
Carrot ginger soup:
