What Vegans Eat – Day 314

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Breakfast: Breakfast is easy as pie when you have made Fruity Waffles the day before and froze the rest. They heat up quick. Today they were served with a banana/strawberry/blueberry compote. I started with a pot of Bai Mu Dan and lemon and then made a pot of fresh ginger, lemon zest and lemon tea because we were feeling a bit under the weather, burning it at both ends.
21dec-breakfast
 
Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger
 
Dinner: Yes, some cravings can be good ones. I was craving beans, kale salad and creamy polenta and made my dreams come true. I had soaked some adzuki beans the day before ending up with about 12 cups of cooked beans. I took about half and made a chili with onions, corn, tomatoes and a variety of spices: turmeric, madras curry, chipotle, red chile powder and onion powder and a small piece of dried kelp. The Kale Salad was made with lacinato kale, tahini/balsamic vinegar dressing, chopped olives, yesterday’s leftover romaine lettuce salad with way too many red onions that I chopped extra fine and the leftover fruit compote from breakfast. Wow, it was good.
21dec-dinner
 
Evening: Up late, again, getting our holiday page up and newsletter out featuring the Feast of The Seven Dishes, somehow Gary found the time to make a treat and surprise me with it. It was so good, I gobbled it up before taking a picture – Rocky Road candy treat made with Dandies Vegan marshmallows covered with dark chocolate melted with Disaronno, a hazelnut liqueur. We had it with peppermint tea.
 
 

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