What Vegans Eat – Day 210


Breakfast: After a couple of days of rich food, we happily began Labor Day with a simple bowl of pears, banana, sunflower seeds and dates with rolled oats, topped with soy milk. I did have a cup of iced coffee with cashew cream, since it was leftover from our weekend brunch. I look forward to finishing it up tomorrow and not have it there to tempt me any longer.

Lunch: Gary made steamed kale and onions the night before but I was so full I couldn’t touch it. It was good to have it ready for me for lunch. We had served orange juice for the brunch too and have a lot leftover. I don’t drink fruit juice very often, I prefer the whole fruit. But I don’t waste food either. I like a splash of orange juice in water. It’s very refreshing on a hot day and goes well with kale.

Dinner: I put some of the sauces we prepared for our weekend brunch event in the freezer and finished up the rest for dinner. We had grilled tofu sandwiches on gluten-free English Muffins, topped with creamy cashew cheese sauce, served with pink lentil soup and some homemade salsa.

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