What Vegans Eat – Day 1184, Travel Edition

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One of the things I love about this area, Weston, is it’s a great place to run. The neighborhoods are calm and quiet. The sidewalks are wide and well-maintained and they gently rise and fall. It’s lush, warm and the lizards skirt back and forth in and out of the bushes. I took a morning run and came back flushed. I was wiped out. But it was a good feeling. I just wasn’t used to working out in the heat. I drank lots and lots of water.
 
Breakfast: Yesterday’s visit to the hospital is done and today I catch up. I’m always catching up lately. Fortunately the food is good at my sister’s. I made a bowl of Rolled Oats with Strawberries, Cherries, Raw Cacao Nibs, Pumpkin Seeds and Walnuts with Soy Milk.

 
Lunch: I like to cook for my sister when in town. I was explaining to her that I typically like to work through all the leftovers before starting something new. There was an open container of tofu already cubed, an open box of broccoli sprouts, some sautéed mushrooms and cooked brown rice. Plus, knowing I was coming for a visit she picked up some heads of kale with my name on them. I made a tofu feta cheese with the tofu cubes, adding Red Wine Vinegar, Onion Powder, Oregano and Salt. I mashed it all together and stuffed Celery Sticks with it.

 
Next up, the Kale Salad. Everything went into this! Kale, plus Baby Spinach, the cooked Mushrooms, Brown Rice, Broccoli Sprouts, the remaining Tofu Feta and Tahini Dressing I made yesterday. This was a good salad and there was plenty leftover. So much for finishing all the leftovers.

 
Dinner: I was feeling creative and began making a new recipe, Pumpkin Seed Crusted Tofu. I ground Pumpkin Seeds into a meal, like breadcrumbs and added some seasonings. Gary, the Baked Tofu King, recommended making the dredging coating out of Soy Milk and Tahini. Genius! While the Tofu baked, I prepared some broccoli and set the table. Everything was almost ready, when a pane of glass fell out of one of the cabinets and broke into large and tiny pieces over the counter and floor. Fortunately all the food was in the oven or the refrigerator, protected. Nothing was lost. It took a while to methodically clean EVERYTHING, removing all glass bits. Once that was done we sat down to a nice dinner. The Sweet Potato Bean Salad I made here two days ago was an added side dish.

 
 

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