April 22, 2012

Dry rubbed slow-baked tofu w/homemade barbecue sauce, avocado, and microgreens plus baby spinach, baked beans, and sweet potato orzo salad. 

I used the same recipe for BBQ sauce as I did in my last BBQ post. At some point I’ll try to come up with some measurements.

The orzo salad was made with Flour City Pasta sweet potato orzo, which is incredible, by the way. I chopped up rainbow carrots, cucumbers, celery, olives, artichoke hearts, red bell peppers, and tomatoes for the salad, and the dressing was a homemade Italian (red wine vinegar, mustard, lemon juice, basil, oregano, salt, sugar, olive oil, garlic). 

Ricky seemed to enjoy it!

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