Where's the Beach?

Saturday Follow Up Last night Jason let me take the night off in the kitchen. Well, I sort of orchestrated from the sidelines while he did the work. He decided to use some of the Quinoa Veggie Cakes I had leftover in the freeze for "burgers" with spinach, roasted red bell peppers, and Kaas Soy Monterey Jack "cheese." To go with the "burgers" he wanted to make a broccoli salad. He likes the creamy sauces I make using the silken tofu, but he's never made one himself. This is where I came in. I just gave him the basics and some seasoning ideas and let him do the rest. So he came up with a Creamy Broccoli and Carrot Salad . Creamy Broccoli and Carrot Salad Ingredients: 1 carrot, thinly sliced Fresh broccoli florets 1/2 cup chickpeas 1/4 cup golden raisins 1/2 package firm silken tofu Almond milk (to desired consistency) Juice from 1/2 lemon Zest of 1 lemon Splash of OJ To taste: Salt, pepper, parsley, dill, garlic powder, red pepper, drie...