Friday night we went to one of our favorite Mexican places to eat, Casa Marina. I got the Veggie Chalupa this time and it was awesome. You can't tell much about the chalupa here, but underneath the lettuce and guacamole there was sauteed yellow squash, zucchini, red onion and carrots. I was very surprised when they brought my food out though. I've never been served black beans at a Mexican restaurant before, but it was a great change. I've never had a bad experience Casa Marina...everything always taste so fresh. I looked their menu up on line, but they don't have the vegetarian section listed. We both love this place so much that we almost went again Saturday night. Their chips and salsa are by far the best in our town! Here's a close up of the Chalupa, but you still can't tell much about it. I should have mixed the veggies up so you could see how good it looked.
Sunday night Tony wanted me to cook him some baked spaghetti, so I made myself a little batch of plain spaghetti. I cooked some white beans/w collard greens to have along side my spaghetti, but I ended up mixing it up all together.....very yummy! Of course at our house you can't have spaghetti with out garlic toast, so I made some garlic toast out of some Oroweat whole wheat sandwich thins that I had on hand. I spread a little Earth Balance on the bread and then sprinkled some garlic powder and basil on top. I then toasted it in the oven.....YUM!
For lunch I had a salad. I added some raw cabbage to my salad this time, but apparently it's underneath the leafy lettuce, because you sure can't see it in the picture below. This is the first time that I have ever eaten raw cabbage in a salad...very yummy though. For the dressing I mixed some lemon juice, a little olive oil, a dash of herbamare, and a small quirt of agave nectar together. I massaged the dressing mixture into the greens and then added the other veggies (shredded carrots, chopped tomatoes, cucumbers, dried cranberries, and sunflower seeds).