What Vegans Eat – Day 1577

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First Meal: I’m heading to Houston today on a late morning flight. But first, breakfast. Gary brought out the remaining pieces of his homemade, gluten free Blueberry Bread and he made a fresh compote to go with it made with organic Blueberries and organic Pears. The compote was especially delicious served in Gary’s mom’s Fostoria Glassware.

 
Second Meal: I made it through airport security and headed straight for United’s Red Carpet Club. I had a free pass to use there. I settled in and began to eat. What else was there to do? I had the organic sautéed Kale and Onions plus Bake Tofu strips leftover from last night’s dinner.

 
Next I went hunting for food at the buffet. It’s always disappointed at United’s Red Carpet Club, no matter what airport I am in. It’s not very vegan-friendly. I managed to put together a simple salad with hummus, olives, cucumber, tomatoes and lettuce. Actually, it was pretty good.

 
Finally, for my third course, I had Garbanzo Beans and our Brown/Black/Red Rice Blend with Tahini Sauce. I was stuffed and ready to fly and sleep.

 
Snack: I got to the hotel. The food delivery from Whole Foods arrived. I had an organic Apple.

 
Third Meal: There’s an efficiency kitchen here. I cooked organic Purple Sweet Potatoes and added them to a pot of organic Kale, organic Onions and organic Tomatoes. There was a lot. I had a small bowl and refrigerated the rest for tomorrow.

 
 

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