What Vegans Eat – Day 334


Breakfast: This was a simple repeat of yesterday’s breakfast, our Blueberry Walnut Upside Down Muffins served with homemade vegan butter and Apricot Butter along with Bananas and Peanut Butter, a family favorite. The tea was Bai Mu Dan.
Daily Green Juice: Kale, Collards, Celery, Carrots
Dinner: Ah, Kale Salad, how do I love thee? Let me eat the ways! This Kale Salad had Red Onions, Sunflower Seeds, Pumpkin Seeds and a Balsamic Tahini Dressing.
It’s a new dinner with leftover Vedure Al Forno with added Baked Yukon Gold Potatoes, topped with Sky Valley Sriracha Sauce and Nutritional Yeast.
Evening: We finished up our newest creation, the veganized Angelia Pia. It is indeed heavenly, especially with Hazelnut Teeccino.

Leave a Reply

Your email address will not be published. Required fields are marked *