What Vegans Eat – Day 193


Breakfast: If you haven’t tried Polenta in the morning, you should. This Polenta was cooked with Raisins and Apples and topped with Nectarines and Flax Seeds.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger
Dinner: Bring the Beandae back! Yesterday’s new creation, the Beandae made with chickpeas, tahini sauce, nutritional yeast sprinkles, and hot sauce, was so good we did it again, this time with a Kale Salad.
Gary thought I deserved something sweet and created this Raw Nectarine Tart with an Almond and Date Crust in no time at all.u
Evening: I didn’t think I was hungry but when Gary brought out some Celery Sticks and Peanut Butter somehow I helped make them disappear.

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