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The menu: Zucchini Walnut Bread Zucchini Bisque Delicious Gazpacho Fresh Tomato Salsa Fresh Vegan Pesto Black Bean Salad with Creamy Basil Dressing B A S I L Black Bean Salad with Creamy Basil Dressing This is a substantial salad, big enough for dinner. 1 cup bulghur 3 cups vegetable stock 1 tsp. tamari 1 bay leaf 1 cup black beans, cooked or canned 3/4 cup corn kernals 2 Tbsps. pumpkin seeds, toasted 1/2 cup fresh basil leaves 2 Tbsps. olive oil 3 cloves garlic, minced 3 Tbsps. Faux Ricotta* 3 Tbsps. lemon juice 3 Tbsps. Faux Parmesan* 1 Tbsp. balsamic vinegar pinch of sea salt freshly ground black pepper Combine the bulghur, stock, tamari and bay leaf in a saucepan and bring to a boil. Cover the pan, reduce the heat, and simmer lightly for ten minutes. Remove from heat. Let the bulghur sit until tender and all the liquid is absorbed, about 15 minutes. Discard the bay leaf. Combine the beans, corn, pumpkin seeds, and basil in a medium bowl. Stir in the bulghur. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, parmesan, vinegar, salt and pepper. Pour into the bean mixture and stir well. *Faux Ricotta 1 lb. firm tofu, drained and mashed 1/4 cup fresh lemon juice 1/2 tsp. salt 1/2 tsp. garlic granules 2 tsp. dried basil leaves 1 Tbsp. olive oil *Faux Parmesan 1 cup nutritional yeast 1/2 cup raw almonds, without skins 1/2 tsp. salt Mash all the ingredients together and store in the refrigerator.