What Vegans Eat – Day 1072, Travel Edition

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Breakfast: As I mentioned yesterday, we are doing what we can to keep our immune systems strong while the flu virus is all around us. That means Oranges.

 
Lunch: We were planning to meet Gary’s sister and brother-in-law at Hanna Bistro in Los Gatos for lunch. We skipped breakfast other than oranges thinking we’d eat well at lunch. WRONG! A few years ago I was delighted to discover that the servers at Hanna’s had access to a special menu that highlighted what dishes were vegan or could be vegan. Coming in another time, I alerted to a server my knowledge of this menu but they were unaware of it. Fortunately it was found and we were fed. It was weird actually. This time was the last, unfortunately. I asked the server if he knew what dishes were vegan or could be made vegan. Other times the Lemongrass Tofu, the Mango Tofu, and the Eggplant and Tofu in Curry Sauce were vegan or could be made so. He was not interested in being cooperative. All he kept doing was shaking his head saying, no, they are not vegan, but we have gluten-free. The menu clearly noted what was gluten-free. I asked if he could ask the chef. Keep in mind, there was only one other table in the restaurant at the time. It was not like he was too busy to check. We ordered the only vegan dish on the menu, Vegetarian Spring Rolls with Tofu, mushroom, mint, rice vermicelli & peanut sauce. Gary and I didn’t touch the peanut sauce. Who knew what might be in it. They were good, but expensive, $11 for three rolls. At Khahn’s we get four rolls for $8! Bye bye Hanna Bistro. We will not be back.

 
Dinner: After our evening rehearsal we were hungry as usual, but even more so because we didn’t eat enough at lunch. I wanted to make maki, especially to get the iodine in the Nori sheets, part of the immune system care plan. I made a new version. Instead of rice, I used smashed Garbanzo Beans and topped it with mashed Avocado, Red Onions, Tahini Dressing and Maitake Mushrooms.

 
In some I added Baby Greens.

 
The Maki was fabulous! I served it with side Salads and the leftover Black Bean Pasta with the Avocado Cream Sauce.

 
 

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