What Vegans Eat – Day 174


Breakfast: This was more fruit salad that cereal with strawberries, blueberries, apples. flax seeds, rolled oats and soy milk and a glass of chilled Thyme Tea. If you are not eating this way, you are really missing out on life!
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon (lots of lemon!), Ginger.
Lunch: I defrosted some precooked adzuki beans and made a soup with carrots, onions, collard greens and lots and lots of spices and set it aside to cool. It ate it at room temperature topped with “dust” the name Gary gave for nutritional yeast.
Dinner: I joined my friend Robin and her daughter Ciara at the new Jujube Asian Vegan Restaurant in Astoria. I was looking forward to trying it since it opened earlier this year. We ordered 3 dishes and two came with salads which we shared. I love carrot-ginger dressing.
I suggested the Vegetable Medley Lettuce Wraps: diced, sauteed vegetables, shiitake mushrooms, turnips, peppers, onions, celery and tofu topped with pine nuts (four pieces Boston lettuce wrappers). I was in the mood for something light like this and I especially enjoyed the crunchy squares of turnips. The menu specifically stated “four pieces Boston lettuce wrappers” and frankly, that wasn’t enough! Six would have been better and eight would have been perfect.
The Pumpkin Kimchee Bowl was a delicious surprise. It’s hot, hearty and spicy with avocado, tomato, rice, kimchee, basil leaves, cilantro, in pumpkin soup. I love avocado in cooked dishes. Kimchee has a great flavor and made a flavorful broth.
I know there’s a place in this world for veggie meats. I used to eat them a lot. Occasionally it’s something that I will enjoy. I just wasn’t in the mood and the Orange Seitan that we orderd was just okay: breaded medallions of wheat protein sauteed in a spicy citrus sauce, over a bed of broccoli. The broccoli tasted and looked like the frozen variety and didn’t have much taste.
Evening: As usual, the Asian meal, although not as salty as others, was salty to me and I craved something sweet. I whipped up frozen strawberries with a handful of cashews, a little water and soy milk and a splash of vanilla. Beginning and end the day with strawberries. That’s summer to me!

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