That is a root salad with carrots, daikon, rutabaga and turnip. Dressing is ACV, water, olive oil, lemon pepper and capers. A dollop of seed cheese rests on top. The casserole is leftover vindaloo baked on a bed of quinoa and oat groats. Mixed green salad with baby greens, collard, kale, nappa cabbage and a tomato and cucumber salad with vinegar and oil.
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