What Vegans Eat – Day 117 (Special Travel Edition)


Breakfast: Gary had made blueberry muffins before we left for California. We brought them on the plane for snacks but never ate them. They finally got devoured for breakfast by the infinity pool with tahini, fresh oranges, strawberries and bananas.
Lunch: I knew we were having a big dinner later on so I snacked mid day on plain firm tofu with lemon juice. Love it!
Dinner: Gary’s birthday is May 28 and we started celebrating on May 15 in Connecticut and ended with a party in Monte Sereno, California yesterday. Dinner began with fresh fruit salad with melons and berries and cruditées with hummus and our REAL Herbed Ranch Dressing that Gary’s sister-n-law made for a dip. The main spread consisted of an Asian Cabbage Salad, Pasta with Marinara, Field Roast Sausages and Sautéed Kale with Onions.
Last but not least, Gary’s Big Birthday Adventure concluded with cake. A luscious Carrot Cake, vegan and gluten-free from Icing on the Cake in Los Gatos, CA.
Birthday Cake Vegan Gluten-Fee

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