What Vegans Eat – Day 1436


First Meal: I cooked a pound of Brussels Sprouts yesterday but I didn’t finish eating all of them. I thought the leftover portion would go well in an egg-free omelet this morning, in some socca, the garbanzo bean flour crepe. I wanted to add a little sweetness because the Brussels Sprouts were a little bitter. I chopped up some frozen Cherries and cooked them in with the Brussels Sprouts. Yup, it was a good idea. I made four and there were two leftover that went to the freezer for a meal in the future.

Snack: A Banana sounded good so I ate one.
Second Meal: It’s Day two of my Euphebe trial. For lunch I had the Chickpea Caesar Salad that I served on a bed of Greens. It was made with Tofu, Chickpeas, Parsnips, Tuscan Kale, Brussels Sprouts, Olive Oil, Garlic, Lemon Juice, White Miso, Balsamic Vinegar, Dijon Mustard, Umeboshi Paste, Tamari, Nori, Sea Salt and Black Pepper. Everything in it was coated with a creamy mayonnaise-like dressing. It came with Herbed Garlic Croutons made from Ezekiel Sprouted Grain Bread, Olive Oil, Nutritional Yeast, Garlic Powder, Sea Salt, Basil, Oregano. They were flavorful and fun to eat.

Third Meal: The Euphebe offering was called Marcella-inspired Bolognese served with Spelt Fusilli. The Bolognese was made with Crushed Tomatoes, Tomato Sauce, Tempeh, Cremini Mushrooms, White Wine, Onions, Celery, Carrots, Olive Oil, Garlic, Sea Salt, Nutmeg, Bayleaf. It reminded me of the vegan Bolognese we have made with Lentils and Victoria’s Marinara. The Pasta serving looked so small. I am not used to cooking for one person for one meal. We typically make a lot for leftovers. I chopped up a Zucchini and cooked it with the pasta. This was a good dish!

Dessert: This particular batch of Oranges I purchased recently is very good, juicy and sweet.


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