What Vegans Eat – Day 342

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Breakfast: Gary was off to a class. He had prepared a bowl of soaked oats with bananas, raisins, walnuts and soy milk and left it for me to eat along with vanilla black tea. They were both sweet – the bowl of oats and Gary.
18jan-breakfast
 
Daily Green Juice: Kale, Collards, Celery, Lime, Ginger
 
Dinner: While doing a gazillion other things I popped two whole acorn squashes in the oven to bake for about 45 minutes. Then I let them cool. Later for dinner, I sliced and seeded them and filled them with the leftover seasoned black beans. I cut the leftover polenta into small squares and added them to the squash along with the rest of the cashew cheese sauce. The three sisters— squash, beans and corn— came together beautifully in this dinner.
18jan-dinner
 
A kale salad completed the meal, with raspberries, red onions and tahini dressing. Raspberries are so good in kale salad. I don’t know which I prefer, raspberries or blueberries with kale. They are both so good.
18jan-kale-salad
 
Evening: We relaxed, watching Downton Abbey with some Teeccino.
18jan-teeccino
 
To be in bed at 11:30 PM is early for us and that’s probably why we were finding it difficult to get to sleep. We were both awake checking our phones when we got an email from Gary’s sister in California about cashews being recalled from Trader Joe’s from Salmonella. I have been learning more about their lack of transparency especially after interviewing author Peter Laufer. We knew we had not bought cashews from Trader Joe’s in a while since we are trying to limit purchases there. But then I was craving cashews! So we had some. We had bought them from Westerly in Manhattan. Unlike the Trade Joe’s cashews, these were organic, creamy and good. We had sweet dreams of continuing to buy organic.
18jan-cashews.
 
 

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  4 comments for “What Vegans Eat – Day 342

  1. January 19, 2016 at 11:54 pm

    Hi Caryn,

    The acorn squash looks delicious — perfect comfort food for a cold day. Do you have a recipe for your polenta please?

    Thanks,

    Sandy

    • Caryn Hartglass
      January 20, 2016 at 12:04 am

      Oh it was good! We have a couple of polenta recipes, savory and sweet. Here is one with garlic and basil: https://responsibleeatingandliving.com/polenta-with-roasted-garlic-and-basil/. You can leave the garlic and basil out or season it anyway you like. It can be served soft and creamy or allowed to firm up, so you can cut it up and then bake or grill it. The sweet version is prepared basically in the same way, only with fruits: https://responsibleeatingandliving.com/breakfast-polenta/.

      • Sandy
        January 21, 2016 at 10:23 pm

        Thanks so much! I’ve been on a roasted garlic binge lately so this is perfect! Will try this weekend.

      • Sandy
        January 21, 2016 at 10:24 pm

        Thanks so much! I’ve been on a roasted garlic binge lately so this is perfect! Will try this weekend — will be just the comfort food I’ll be seeking given the cold.

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