What Vegans Eat – Day 320

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Breakfast: Our colds linger on. I made Kukitcha tea this morning and served it with yesterday’s homemade Corn Bread with Peanut Butter, Apricot Butter and Grilled Polenta.
27dec-breakfast
 
Lunch: We defrosted some of the Almond Mozzarella Cheese we had made for Thanksgiving and served it on top of Adzuki Beans I had made days before. we had flavored this great cheese recipe, adding sundried tomatoes to a third of the batch, and jalapeño peppers to another third. Now we grated the cheeses on our beans.
27dec-beans-cheese
 
We finished up the rest of the cheeses with sliced apples.
27dec-fruit-cheese
 
Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger
 
Dinner: I don’t know what I enjoy more – our favorite soups at Green Zenphony or mixing the leftovers all together the next day. We had a “soup bar” for dinner. We started with the remaining Miso Vegetable Soup first.
27dec-soup1
 
Then we had our Green Zenphony leftovers – the Chinese Broccoli, Brown Rice and Veggie Duck Noodle Soup mixed together in a new soup.
27dec-soup2
 
We each had seconds of each until everything was finished. No more leftovers!
 
 

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