Yes, I ended up having rice cakes for breakfast again! This time I topped them with sliced (yellow) tomatoes, Daiya mozzarella style shreds, and freshly-ground black pepper. I warmed them so that the 'cheese' melted. They were delicious!
This was a really hearty lunch (leftovers from a previous dinner). I soaked, and then cooked, black matpe lentils (without any seasonings) and put them in the bottom of the dish. Then, I boiled sliced organic carrots and topped them in a honey-mustard sauce. Last but not least, I mixed in some sprouts from Joyful Soil Farm.
To make my honey-mustard sauce I just mix up approximately equal parts of honey, plain mustard, and olive oil. This sauce is always a big hit when I serve it to friends and family.
The sausage came from Dalew Farms. I fried it up, sliced, it, mixed it with steamed broccoli, red pepper, and peeled sweet potato. Then I topped it with a sauce made from olive oil, pickled garlic, apple cider vinegar, salt, and pepper (blended together).