What Vegans Eat – Day 1731

Share

First Meal: Today’s breakfast starts with a juicy, tart Grapefruit.

 
Next, pasta! Pasta for breakfast. Why not? This gluten-free, brown rice pasta by Tinkyada was made a couple of days ago by Gary, served with his Spicy Marinara.

 
Second Meal: While our dinner was coming together we munched on Carrots and Celery.

 
This is a meal that we have all the time and love. Here it is again. Pinto Beans, Sautéed Kale, a rice blend made with Brown, Red and Black Rices, Tortillas and Guacamole. The best part is that there are always leftovers.

 
Third Meal: It was my turn to make something. We both wanted sweet. I made a Soft Serve Dessert with Frozen Mangoes, Cashew Yogurt, Vanilla and Soy Milk topped with Coconut. Served in these glasses, treasures of Gary’s mom, makes this an even better treat.

 
 

Share

Leave a Reply

Your email address will not be published.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