What Vegans Eat – Day 116 (Special Travel Edition)


Breakfast: Oatmeal is always a treat when mixed with different fruits. This morning’s bowl of roll oats was mixed with plums, strawberries, walnuts, raisins, banana, sunflower seeds and soy milk, served with Vanilla Nut Teeccino.
Lunch: Gary’s cousin Nancy gave us a huge bag of lemons, oranges and kale from her garden. Lemon juice was beaten with sesame butter for a tahini dressing. The kale was massaged with fresh oranges, cherry tomatoes, sunflower seeds, mixed nuts and celery and tossed with the tahini dressing for another fabulous and filling salad.
Evening: We thought we’d try a different restaurant in Los Gatos but the wait was too long. Happily we headed back to Hanna Modern where we had had lunch two days before.
Gary started with a Chimay beer and I had green tea.
For the appetizer we had the Vegetarian Spring Rolls with tofu, rice noodles and house made peanut sauce.
Gary chose the Tofu with Mango in a sweet and sour sauce served with Jasmine Brown Rice.
I had the Tofu in Lemongrass Glaze served with Jasmine Brown Rice.
Evening: Peppermint Tea

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