What Vegans Eat – Day 313


Breakfast: Fruity Waffles are back on the plate and none too soon. These are without a doubt my favorite waffle recipe. There was an orange in the batter plus some added orange zest and fresh oranges on the side. Orange-you-glad?
Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger
Dinner: Another creation made from leftovers! I took out the frozen mashed turnips leftover from Thanksgiving, about 2 turnips worth. I cooked them up with chickpeas, celery, onions, leftover brown rice pasta and peas and a spice/herb mix of dill, turmeric, onion powder and sage. Gary reminded me that what I call turnips are really rutabagas. Rutabagas have the orange-yellow flesh whereas turnips are white. Whether turnips or rutabagas, their flavor is just okay alone but superb when mixed with other vegetables. They added a lovely sweetness to this dish.
A Romaine lettuce salad followed with a tahini and balsamic Vinegar dressing and Red Onions. I clearly overdid the red onions!
Evening: We were planning on going to the annual vegan cookie swap party at the home of the Walsh’s in Manhattan but we were fighting a bug and didn’t want to share it. We stayed home and dug in to the treats we were going to bring, Fruit and Nut Truffles and Apricot Nut Balls, with peppermint tea.

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