What Vegans Eat – Day 1201


Breakfast: It’s a sunny hot day, perfect for dining al fresco. Just back from Quebec I wanted to try making some Buckwheat Crêpes. I’ve made them before and we already have four recipes on this site for them but I came up with a new one. This Buckwheat Crêpe recipe uses buckwheat groats that are ground fresh in a high-powered blender rather than purchasing buckwheat flour. While I made the crêpes, Gary made a Peanut Butter Cream, blending peanut butter with water and dates.

The Crêpes were served with the Peanut Butter Cream, Bananas and Apricot Butter.

Crêpes are fun! You can fill them and fold them, or roll them. Here’s Gary’s crêpe.

I wanted to make a square version like some of the ones we had in Quebec. I did it!

Lunch: After a long walk, we came home and devoured a big bowl of Watermelon.

Snack: Later in the day for a snack we each had some Almonds and a Green Juice, thick ones, made with Kale, Collards, Celery, Carrot, Ginger and Lemon.
Dinner: This meal was high-carb! Good carbs, from whole foods – Whole Grain Rice blend with Red Rice, Black Rice and Brown Rice, topped with Tahini and Nutritional Yeast, with Slices of Sweet Potato Toast, washed down with Anchor Steam. We ate out on the terrace again which made everything more delicious.


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