What Vegans Eat – Day 985, Travel Edition

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Breakfast: Now that The Music Man cast list was done, my plan for the day was to create the rehearsal schedule for when we return to California in December. Gary was going back to San Jose to stay at his sister’s home and keep an eye on his dad. This was our last breakfast together for a few days. I made Steel Cut Oats with Apples, Raisins, Bananas and a lot of love.
22oct2017-breakfast
 
Lunch: We took a brisk walk around the neighborhood here and then Gary took off. I got to work on the schedule which is like putting together a complicated puzzle! I made a spreadsheet with a list of the songs, scenes and the characters in each. I took a break for lunch finishing up the Mesclun Greens, adding in Red Cabbage, Arugula, Red Onions, Olives and tossed with Tahini Dressing.
22oct2017-salad-lunch
 
Dinner: After I finished my salad I got back to the schedule. Gary sent me photos of what he was eating! He made a Kale Salad with Tahini Dressing.
22oct2017-Gary's-Kale-Salad
 
He made a colorful stir fry with Cauliflower, Zucchini, Red Pepper and Garbanzo Beans. I have the same ingredients where I am staying so I just may make this one night this week.
22oct2017-gary-dinner
 
Evening: With the rehearsal schedule and cast list finished and uploaded to the website I was hungry! I made a quick soup for one, chopping up two small yellow potatoes, a carrot, a stalk of celery, a shallot, several garlic cloves, some maitake mushrooms and cooking it all together in water. I also added a couple of tablespoons of Red Lentils. Red Lentils in small amounts can add a nice flavor to a soup broth. It’s a variation of my Tri Colore Red Lentil Soup.
22oct2017-soup-veggies
 
It was really good! This was such as easy soup to make.
22oct2017-late-night-soup
 
 

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