Father's Day 2018

The five of us were together for Father's Day. We celebrated with a vegan lunch without a lot of complaining. We are thankful to have another Father's Day with Al, after the last couple of years, we don't take things for granted.

We had pome de sec,

vegan lasagna (green lentil noodles, daiya cheese, pinenut parmesan, herb ricotta, homemade spaghetti sauce, and sauteed vegetables), tossed salad, homemade, gluten-free vegan bread (from a mix), fresh cantaloupe,

Herb Ricotta
Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

blueberry cobbler (from Forks over Knives cookbook), and berry chia pudding.