What Vegans Eat – Day 115 (Special Travel Edition)


Breakfast: We were now stocked with simple staples and made some cold rolled oats cereal with apple, walnuts, sunflower seeds, raising and soy milk, served poolside with Kukitcha tea. Welcome to Paradise.
Lunch: It’s not too difficult to make a great kale salad with limited tools. With some scissors, I snipped the kale leaves into small pieces and toss them with avocado, walnuts, red and orange bell peppers and apple. Massaging everything together with my hands softens the leaves and merges the flavors together deliciously. We had some raw cut packaged vegetables that our hosts left for us that I boiled in water and made a light vegetable soup.
Daily Green Juice: Wholefoods is our home away from home source for green juice. My choice is the Killer Green Buzz. It’s to live for.
Dinner: Normally when we land in California our first stop is the Vegetarian House in San Jose. It took three days this trip before we got there but when we did it was a celebration. We went with Gary’s cousin Nancy and had a spectacular birthday feast. It’s only been one week since Gary’s birthday and we are still celebrating. We began with Jasmine tea.
I ordered my favorite soup – the Flying Buddha, made with Napa Cabbage, fresh tofu, taro, soy protein and yam flour crescents served in a hot pot. There is nothing better!
The Heavenly Salad is just that – heavenly, with shredded red and green cabbage, soy protein, tofu, onion, carrots and fresh mints in a light vinaigrette.
Nancy ordered the Kelp Noodle salad, which I had never tried before. It was good – with kelp noodles, carrots, cabbage, red bell pepper, snow peas, cilantro, mushroom, tamari, red and green onion.
We first tried the Spicy Cha Cha at our premiere of the Happy B’Earthday Revue in 2013 in San Jose, catered by the Vegetarian House. Everyone love it and thought it was made from real shrimp. Spoiler alert: it’s not! It’s crumbed yam flour crescents seasoned with mixed spices, red bell pepper, onion garlic and chili.
Gary ordered the Spring Roll Noodles, spring rolls served with rice noodles, cucumber, soy protein, lettuce, bean sprouts and fresh mints dressed in an Au Lac vinaigrette, topped with crushed peanuts.
We told the staff at Vegetarian House that it was Gary’s birthday and they brought him out a scoop of vegan ice cream with a candle. Make a wish!
Thank you, Vegetarian House!
Evening: Back at the pool house we settled in with some peppermint tea

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