What Vegans Eat – Day 1447


First Meal: I am painting furniture, writing, doing accounting, exercising, singing, who had time to make meals? That’s why I love leftovers, or food that’s prepped and cooked and ready to go when hungry. I made this colorful plate in no time at all: Organic Butternut Squash, organic sliced Tomatoes, Avocado, organic Butternut Squash Seeds, organic Red ONion and organic Walnuts, served on a bed of organic Arugula and drizzled with organic Balsamic Vinegar.

Second Meal: The first meal was very satisfying but I knew it would not last me all day. I decided to make a roast. Gary’s roast. I miss you, Gary! I took small organic White Potatoes, organic Red Bell Peppers, organic Onions and organic Carrots, chopped them in chunks and put them in a Dutch Over. Then I drizzled a little Balsamic Vinegar over them and cooked it covered in the oven for a half hour. Then I added sliced Tempeh and stirred it all together and let it cook another 40 minutes. This is a hearty dish. A little mustard was all it needed to make it perfect.


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