What Vegans Eat – Day 16

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Breakfast: The big pot of millet I made a few days ago was finished this morning with cold millet cereal served with coconut milk. It was quick, easy and good. Our coconut milk is made from creamed coconut and water. No extra added anything.
cold-millet-cereal
 
Daily Green Juice: Kale, collards, Celery, Lemon, Lime
 
Coffee Break: I am not a coffee drinker. When I was in college I drank a lot of coffee and never slept. Now I have coffee once a year, if that much. And today was that day. It just felt right. We had a real coffee break! It was a freshly ground, organic, fair trade coffee that I pick up whenever I visit Costa Rica and keep in the freezer for a guest who might want some coffee, or for that “once-a-year-day”. And it went well with Pascha chocolate – that perfect, allergen-free, cruelty-free, clean, pure, organic chocolate.
coffee-break
 
Lunch: Lunch was late, or it was an early dinner before we went off to an event that evening. The leftover marinated tempeh and stir-fry vegetables from the day before was quickly reheated, mixing together some habanero hot sauce and apricot butter for a “spicy plum sauce, mashing an avocado for guacamole, and warming some corn tortillas, and voila – we had Fusion Tacos.
fusion-tacos
 
Dinner: We noshed well at the party we went to which was at author Gene Stone‘s home in Manhattan to welcome the Humane League’s Executive Director, David Coman-Hidy to New York. It was lovely to be at a party with all vegan food and so many people passionate about doing good things for the planet. Our host had Beyond Sushi cater the event with a colorful selection of fresh tasty bites, veggie sushi, veggie maki, seitan skewers along with chips and crackers and dips, along with beer, wine and sparkling water.

seitan-skewers

party-sushi

party-maki

 
 

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