What Vegans Eat – Day 297


Breakfast: I love omelettes – egg-free of course, made with garbanzo bean flour – chickpea flour crepes filled with sautéed onions, Cashew Cheese and topped with Spicy Marinara.
Dinner: We started with a Romaine Lettuce Salad with Olives and Sun dried Tomatoes.
Then we brought out some of the Thanksgiving leftovers that were frozen: Butternut Squash with Creamy Risotto, Baked Tofu, Tempeh in Crosta served with White Beans and a quick Saffron/Miso Sauce Gary put together.
Evening: So Delicious Chocolate Ice Dream mixed with nuts and Dandies Marshmallow became a luscious “Rocky Road.”

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