What Vegans Eat – Day 1379


Breakfast: Thanksgiving prep begins! To get ready for the day we had Rolled Oats with Pears, Blueberry Compote, Pecans, Flax Seeds and Soy Milk. The pecans are a special treat.

Thanksgiving Prep: I’m making the desserts today. My goal is to make them all without refined sugar. I started with a Tarte Aux Pommes, with a gluten-free crust and an Apricot Butter glaze. Next, I made a raw Pecan Pie using Gena Hamshaw‘s recipe.

Dinner: The refrigerator is full of food for the Thanksgiving dinner but we are out of leafy greens. Gary was smart and defrosted a couple of green juices we had in the freezer made with Kale, Celery, Carrots, Lemon. We sat down for a late dinner. It began with Spaqhetti Squash and Almond Ricotta/Spinach that I topped with Mushrooms.

The next course was our Brown/Red/Black Rice Blend, with Pinto Beans in Gary’s Marinara, topped with Tahini and Nutritional Yeast.

The last dessert I made was a Purple Sweet Potato Pie. My idea was to sweeten it with Date Paste (dates cooked in water and blended into a paste). I added a lot of date paste but the flavor wasn’t right. I finally broke down and added some Evaporated Cane Juice (sugar). Now it’s really good!

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