What Vegans Eat – Day 1383


Breakfast: Today is a day of recuperation for all. I need to get ready for a Bernstein Centennial concert I am singing in tomorrow. Our first meal at noon was Rolled Oats with Pecans, Strawberries, Bananas, Flax Seeds and Soy Milk.

I brought mom to the hospital yesterday for a mini stroke. She is okay, but confused. I get calls from her all day long. My colleagues in tomorrow’s concert want to have a rehearsal with me today. The other singer is having neck pain and throat constriction and I may have to sing some of her material, songs I have never sung before! So much for recuperating. I drove to mom’s house and did some tidying up for her before she gets back home. Next I visited her at the hospital. I left to get to my rehearsal but it was next to impossible to drive out of the town of Huntington at 6pm. It took over an hour, all the roads were blocked. I learned later there was a parade. I wish I had known… I got to my rehearsal late and starving!
Dinner: Driving home, I was salivating thinking of Thanksgiving leftovers. Gary and I had another gorgeous meal of Butternut Squash Lasagna, Polenta Stuffing, Garlic Mashed Potatoes with Cashew Cream, Turnip Cakes and Pumpkin Seed Crusted Tofu Steaks.

Gary surprised me with a Kale Salad. We have both been craving salad and this was so good. Thanksgiving leftovers are wonderful but we all need fresh raw greens in our lives every day!


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