What Vegans Eat – Day 238

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Brunch: Adjusting to the time difference after traveling we got a late start, but a delicious one with Tofu Club Sandwiches made with gluten-free English Muffins, Masala Baked Tofu, Avocado, Raw Onions, Lettuce and Mustard Sauce. We had second servings wrapping the tofu and toppings in the lettuce leaves.
6oct-tofu-club
 
Daily Green Juice:: Kale, Celery, Carrots, Ginger
 
Snack: I was feeling hungry and grabbed a baked sweet potato leftover from the night before. It’s the perfect snack.
 
Dinner: It’s so good to be home! We cooked up some millet and Gary made it beautiful, setting atop a lentil tomato sauce.
6oct-millet-lentil-tomato
We also had simple green salad with avocado and tahini dressing.
6oct-salad
 
 

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