What Vegans Eat – Day 1087, Travel Edition

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Breakfast: We have only a few ingredients to work with while on the road for meal prep, but we like what we have. Gary made breakfast sandwiches, using organic sprouted Corn Tortillas, Bananas and Peanut Butter.

 
Lunch:
I gobbled up the leftover Rice with Garbanzo Beans and Tahini and cooked Sweet Potato while I worked at my computer.

 
A little while later, still hungry, I attacked the leftover Green Salad with Tofu and Tahini Dressing.

 
Evening: After rehearsal for The Music Man, we went for more simple fare, Rice Cakes with Peanut Butter and Peach Jam, homemade by one of our cast members.

 
 

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