What Vegans Eat – Day 1415

Share

Breakfast: I made some coconut milk this morning. That means I take a 7-ounce box of Edward & Sons, Let’s Do Organic, Organic Creamed Coconut, Unsweetened and blend it with water. They recommend to blend it with double the amount of water or 14 ounces. We add at least 4 cups. It’s still very rich. I made my personal herb tea blend with Marjoram, Summer Savory, Oregano, Turmeric, and Anise Seed and mixed it with the Coconut Milk. Black Pepper and Cinnamon were sprinkled on top. It’s a Herb and Spice Latte. Good morning!

 
Gary made the best oatmeal ever with Strawberries, Apples, Raisins, Blueberries and Date Paste. It’s decadent!

 
Lunch: We had the best leftovers today – Brussels Sprouts sautéed in a homemade Vegetable Broth, Brown Rice Pasta with Cashew Cream, Arugula, Mixed Greens, Black Olives and Tomatoes, and Turnip Cakes.

 
Yesterday’s Black Bean, Corn, Red Pepper Stew became the perfect soup today with added Tomato Paste and Water.

 
Tea Time: We’re watching the Kennedy Center Honors, are you? Cher, Philip Glass, Reba McEntire, and Wayne Shorter receive the 41st Annual Kennedy Center Honors. Hamilton co-creators Lin-Manuel Miranda, Thomas Kail, Andy Blankenbuehler, and Alex Lacamoire receive a special Honors for groundbreaking work. And we’re drinking Teeccino with Soy Milk Foam, dusted with Cinnamon.

 
Dinner: After the program we got up for a late night supper of Power Greens with Avocado.

 
For dessert, a slice of Butternut Squash topped with Almond Ricotta and Date Paste. It’s better than pie!

 
 

Share

Leave a Reply

Your email address will not be published. Required fields are marked *