What Vegans Eat – Day 824

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Breakfast: It’s Mother’s Day. Happy Mother’s Day everybody. It’s a Hallmark Card holiday, I know, but I go along with it. The plan was to drive my parents to David, my sister-in-law’s brother and his wife Geygi’s home. I got ready with a good breakfast, Fruity Corn Waffles, reheated from yesterday, topped with some Sweetened Cashew Ricotta (I had made yesterday for our film shoot) and Vanilla Black Tea.
14may2017-breakfast
 
Lunch: David and Geygi just got a new gas barbecue. The plan was to cook the vegan stuff first before they grilled the meat. I was touched with their effort to keep the vegan food clean, on the virgin barbecue. There were Portabello Mushrooms, Sliced Sweet Potatoes and Amy’s Burgers
14may2017-vegan-platter
 
There were also Dr. Praeger’s Burgers. They were very good! My sister-in-law made a great bean salad and there were plenty of chips, guacamole and grapes.
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Later on we had dessert. I dug into the Fresh Fruit Salad and took a nibble of cousin Jared’s vegan, gluten-free Peanut Brittle.
14may2017-dessert
 
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon and Ginger
 
Dinner: The original plan was to drive my parents home and stay over. But it was light enough for my dad to drive on his own so I went straight home. Gary had made a hearty Lentil Cabbage soup. I have craved something like this for a while. We haven’t been eating enough big soups lately.
14may2017-dinner-soup
 
Afterwards we each had a couple of Frozen Raw Lemon Cheesecake Cookies. We made them yesterday for our food show.
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Evening: Somehow we were both a little hungry in the evening. The Corn Thins came out, along with some Avocado, Almond Mozzarella Cheese with Jalapeno and Red Onion.
14may2017-supper
 

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