What Vegans Eat – Day 1391

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Breakfast: We are leaving tomorrow for California. That means today is a busy one. First, I am off to my mom’s to make sure she has what she needs while we are gone. I made myself a pot of my new favorite tea, an herbal blend of Summer Savory, Marjoram, Basil, Tumeric, Black Pepper and Anise Seed that I put together myself. I made a quick bowl of cooked Brown/Red/Black Rice blend topped with Porcini Mushroom/Tahini/Miso/Nutritional Yeast Sauce and Flax Seeds, topped with Pumpkin Seeds for a little color.

 
Lunch: On the way to mom’s I stopped at Trader Joe’s to pick up some things for her. Mom had a mini stroke last week and I am taking charge of what she’s eating. I’ve told her she MUST east a 5 ounce bag of greens every day. That’s not a lot, but it’s more than what she’s been doing. We made a big Salad with Red Onions, Red Peppers, Green Olives and Tomatoes. I took a small plate. I didn’t want to eat all of her daily alotment of greens, but she insisted.

 
At Trader Joe’s I bought a bag of Organic Brown Rice. Mom never makes rice at home, but she enjoys Brown Rice when we eat at an Asian restaurant. I decided I would make some for her to eat all week. I was disappointed when I realized I had bought a quick-cooking bag of rice. It cooked in 20 minutes instead of 35-40. Big deal. It cooked unevenly too. Next time I will get her some real rice. It was a good move, in any case. She enjoyed having it.

 
Snack:
When I got back to the apartment Gary poured me a chilled glass of Teeccino with homemade Almond Milk.

 
That got my snacking appetite going. We each opted for a sliver of raw Pecan Pie, made for Thanksgiving and happily waiting in the freezer for us to devour.

 
Dinner: It’s a tradition in our house for Gary to make Baked Tofu for our flight. His recipe has changed over time and it just gets better. This batch was marinated in Balsamic Vinegar, Apricot Butter, Cranberry Sauce and coated with Sunflower Seeds. I had to try a piece.

 
He also made his signature Roasted Tempeh with Potatoes and Carrots, Celery, Onions, Garlic in a red wine sauce. This is a flavorful dish. There will be plenty of leftovers to freeze and come back to when we return.

 
 

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