What Vegans Eat – Day 1719

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First Meal: Our house is all stocked up with the good foods we love. Knowing I could make just about anything I decided to create my first Acai bowl. I blended frozen Acai with Bananas and Blueberries, topped it with Rolled Oats, Cacao Nibs, Strawberries and Pears. Let’s do this again!

 
I was still hungry and feeling like I needed soup. I finished up the Borscht, this time adding the traditonal Potato, but without Cashew Sour Cream. I finished that yesterday.

 
Second Meal:
The Cauliflower and Potatoes Gary had cooked yesterday became soup today, adding in Peas, Corn, and Caraway Seeds. I could do this mix again too.

 
Snack:
We make a lot of Apricot Butter here at REAL Headquarters. It’s easy. It makes a great spread and also a sweetener for dressings and sauces. Have you tried making it yet? Gary served me a small dish after making a new batch. When served like this we call it baby food.

 
Tea Break: I will never say no to Teeccino and Frothed Plant Milk.

 
Third Meal: We bought Brown Rice Paper Wrappers months ago and it’s been on my mind to try them. We typically use the tradition white rice paper wrappers. Everything came out fine, but they are much stickier and require special handling. I filled them with Tofu, grated Carrots, chopped Cilantro and Mint, and Red Bell Peppers. Gary made the Peanut Butter Dipping Sauce with Red Wine Pomegranate Vinegar and Apricot Butter.

 
 

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