What Vegans Eat – Day 241


Breakfast: No food, just tea was all we needed. I had Bai Mu Dan. Gary went with Earl Grey with Soy Milk.
Lunch: By lunchtime we were super hungry and leftovers from yesterday’s feast made for a quick big meal consisting of gluten-free Pita Breads, Homemade Hummus, Cucumber, Tomato, Parsley and Mint Salad, Ful and Lemon Chickpea.
Gary likes making vegan parmesan. He has several versions and they are all delicious. Today’s parm was made with ground sunflower seeds, nutritional yeast and cayenne pepper. We sprinkled it on the soup.
Daily Green Juice: Kale, Celery, Carrots, Ginger, Lime
Dinner: Still sated from lunch I was not too hungry for dinner. But Gary made a nice meal that I could not resist so I took small portions – Kale Salad with Cornbread Croutons (made from leftover Cornbread), a Chickpea, Celery, Tomato and Parsley Salad with Tahini-Hummus Dressing and Baked Potatoes. The baked potatoes were organic and delicious with nothing on them at all! I am always amazed at the flavor in simple foods when they are organically grown and high in quality. Yes, you can taste the difference.

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