Raw zucchini pasta with lentil and quinoa meatballs with a kale caesar salad. For the salad I made a dressing of olive oil, tahini, lemon, nutritional yeast and a couple garlic cloves, which I tossed with some baby kale and homemade croutons from Dreena Burton's, Eat, Drink and Be Vegan, made with gluten free bread.
Dessert looked spectacular, and was surprisingly very easy! I was inspired by this raw vegan chocolate peanut butter cheesecake and used her recipe for the crust and the mini peanut butter cups. I used Lori and Michelle's chocolate cream cake recipe for the filling and then melted peanut butter and a bit of agave to drizzle on top. I made the cake in a 6 inch springform pan and put it in the freezer for a couple of hours before serving, and it was absolutely divine.
All gluten free. All vegan. Mostly raw. All delicious.