What Vegans Eat – Day 280


Breakfast: Our Almond Cheese Mozzarella recipe is the most popular page on this site. We kept saying we needed to make this recipe again, especially since everyone else was enjoying it. This was the morning to make it. I had already soaked the almonds the night beofre. I sat down with a cup of Chai Tea and sliced oranges and got into the Zen of removing the almond skins. I know you can my almonds with the skins removed but I don’t mind taking the time. I believe the quality, nutritional value and taste are so much better this way.
I thought that the Almond Mozzarella Cheese would go well in a French Onion Soup. So, that meant I needed French bread. Modifying another recipe I made recently I made this Baguette which is gluten-free.
As the molds of cheese cooled we sampled the bread and some of bits of cheese.
Lunch: After spending a lot of time in the kitchen I had to get moving on my other tasks which included finishing reading The Sustainability Secret for my afternoon program when I would be interviewing the authors Kip Andersen and Keegan Kuhn. I was so hungry and I dreamed of Kale Salad. Somehow it magically appeared next to my Mac on the kitchen table. Dreams do come true!
After the salad we finished up the last of the Apple Pie. Thank goodness Thanksgiving will be here soon. More pie to come!
Daily Green Juice: Kale, Collards, Carrots, Celery, Lime
Dinner: After interviewing Michelle Schwegmann and Josh Hooten last week on my IT’S ALL ABOUT FOOD show, I wanted to try their Crushed and Crispy Potatoes recipe in the Eat Like You Give a Damn cookbook. Gary made it along with Field Roast Frankfurters and a tangy Romaine Lettuce salad
Evening: A little Arbor Teas Rooibos Vanilla Almond completed the day.

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