Breakfast: Breakfast was easy for me. All I wanted was the leftover soup from last night. And there was a lot of it, made with low sodium Vegetable Broth, Tofu, Kale, Red Onions, Garbanzo Beans, Tahini and Lemon. Gary opted for a sweeter meal. With some cooked Brown Rice remaining from a few days…
Category: BLOGS
What Vegans Eat – Day 980, Travel Edition
Breakfast: The air here in the San Jose area is clearing! It’s good to breathe. For breakfast, we had Oatmeal with Apples, Raisins and the special treat ingredient – Dry Roasted, Unsalted, Organic Peanuts. Lunch: Gary was out most of the morning at meetings regarding our upcoming production of The Music Man. He came…
What Vegans Eat – Day 979, Travel Edition
What Vegans Eat – Day 978, Travel Edition
What Vegans Eat – Day 977, Travel Edition
Breakfast: We met Gary’s sister and brother-in-law, the mother and father of the bride, for breakfast at the hotel. BREAKING NEWS! This Hyatt hotel served Almond Milk along with the dairy milk and juices. Wow. There is hope for the planet! Gary and I piled the Oatmeal in our plastic bowls and topped it…
What Vegans Eat – Day 976, Travel Edition
Breakfast: We were driving up to Roseville California today. Gary’s niece Lisa was having her wedding rehearsal and Gary was to be the officiant. The last few days I have been checking the EPA site, AirNow.gov to check the air quality in the area. It was UNHEALTHY where we were in Monte Sereno and GOOD…
What Vegans Eat – Day 975, Travel Edition
What Vegans Eat – Day 974, Travel Edition
Staffordshire Oatcakes
Serve these Staffordshire Oatcakes with our REAL Apricot Butter on a Autumn or Winter morning. 1 1/2 cups warm water 1 1/2 cups warm, unsweetened, plant milk 1 tablespoon sugar, optional (we use vegan evaporated cane juice) 1 (.25 ounce) envelope active dry yeast 2 1/2 cups rolled oats 2 cups All Purpose Gluten-Free Flour…