What Vegans Eat – Day 1751

Share

It’s the day before Thanksgiving and Gary and I are cooking all day. The plan is to make our traditional meal and bring it to Mom’s tomorrow for the three of us to enjoy. I began with making my gluten-free pie crusts for Coconut, Pumpkin and Apple Pies.

 
We’ll be nibbling all day on our own. I grabbed some quick nourishment while peeling and seeding a Pomegranate. I made a Barley Miso Soup with Black Beans, Mushrooms and our Whole Grain Blend.

 
Gary prepped the Veggies to make a Dark Stock for his gravy.

 
I nibbled on the remaining Asian Slaw. Gary had Peanut Butter and Rice Cakes.

 
And here are the Veggies nicely roasted to make the Dark Stock.

 
Ooh! I get to sample the Mashed Potatoes.

 
We also sampled the Almond Mozzarella Cheese. I made our tradition three flavors, plain, Jalapeno and Sundried Tomatoes.

 
It’s been a fun and exhausting day of standing, cooking and noshing.
 
 

Share

Leave a Reply

Your email address will not be published.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