What Vegans Eat – Day 913

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Breakfast: We made Steel Cuts Oats with Strawberries, Blueberries, Bananas and Raisins.
11aug2017-breakfast
 
Snack:
Our Janet was stopping by. We haven’t seen her for a while and she was heading to Nicaragua in the morning. We were working but stopped to take a break. I put a bowl together of Cashews, Almonds, Pumpkin Seeds and Apricots.
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Then we put out a cheese platter for Janet to taste the Violife Just Like Bleu Cheese and their Prosociano, a Parmesan style hard cheese that can be grated. Gary quickly prepared some Celery and Carrot sticks and brought out the Fig Butter, which was still warm because he made a big jar that morning.
11aug2017-cheese
 
Dinner: We had been planning this dinner for a few weeks – Tempeh Reubens. First I made homemade Sauerkraut over a week ago. Next, Gary made marinated Tempeh yesterday using a red wine. The Sauerkraut was ready and we were ready. It was almost time to make the Reubens! But we needed bread. I made Caraway Seed Whole Grain Gluten-Free Bread, substituting Corn Meal for Rice Flour. This is a wonderful, hearty, yeasted bread. I mixed a little Almond Yogurt with organic Ketchup to make “Russian Dressing”. We topped our sandwiches with mustard and drank some Anchor Steam. This was worth the planning!
11aug2017-tempeh-reuben
 
There’s still more “bloody” tempeh to have sandwiches tomorrow.
11aug2017-bloody-tempeh
 
 

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