It is so nice to get back to eating NOT-turkey. We decided on an all vegan day to separate us from all the heavy food. After our breakfast oatmeal I had a lunch of brown rice with tofu and vegetables.
This was followed by a dinner of spaghetti with tomatoes, capers, olives, and breadcrumbs. You can find it on The NY Times Cooking site. I toasted up some sliced garlic and breadcrumbs and set them aside. Then a sauce was made of canned and fresh tomatoes, olives, capers, garlic, and pepper flakes. John cooked up some whole wheat spaghetti and I added the pasta and about 3/4 cup of pasta water to the sauce. Each bowl was topped with the breadcrumb mixture and some parsley. This recipe is a keeper!