What Vegans Eat – Day 26


When you work from home, it is hard to differentiate between weekdays and weekends. Our marker for the weekends is the arrival of the New York Times. It is a wonderful opportunity to have a lovely breakfast, drink tea and read the paper.
Breakfast: Buckwheat crêpes, served with homemade syrup and Apricot Butter, Genmaicha Green Tea.
Make more than you need and leftovers are your tasty friends. Some of the Roll Your Own Tacos ingredients from the day before topped the fresh Kale Salad with Seed Caesar Dressing and the rest became a rich black bean soup with some freshly prepared tofu sour cream.
Lunch: Kale Salad with Sautéed Cabbage and Onions, Black Bean Soup with homemade tofu sour cream
Daily Green Juice: Kale, Collards, Celery, Carrots, Black Radish, Lemon
We are preparing to film the remaining segments of the REAL Good News In Review the next day. Gary was working in the Transition Kitchen and the aromas were intoxicating. There was some tasting of dishes over the course of the day including Gary’s secret Vegan Parmesan and we didn’t sit down until late at night to watch Saturday Night Live. I kept thinking that Vegan Parmesan would be great on pasta and before I knew it I was served a bowl with a glass of wine. What a luxurious weekend treat!
Dinner: Pasta with Vegan Butter and Vegan Parmesan served with red wine.

Leave a Reply

Your email address will not be published.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