What Vegans Eat – Day 4


Breakfast: We finished up the cornbread that we made the day before and served it with apricot butter. I also had an organic pear. For tea, I had Organic Genmaicha Extra Green Tea. I love this tea not only for its light but complex flavor, but because it is indeed extra green.
Snack/lunch: I was with someone close in the hospital and the schedule did not go as anyone expected. Fortunately I brought along a remaining corn muffin, an organic banana and an organic apple (have you read about the GE apples the USDA just approved??), so scary. WE MUST ONLY BUY ORGANIC!! Give me spots on my apples, but give me the birds and the bees, please… I brought a long a glass container of Genmaicha and I was fine until I got home for a late dinner.
Dinner: Gary prepared a variation of Pho, a soup we love a lot, even though we can’t pronounce it correctly. This soup included some of the great vegetables we picked up the day before from our winter CSA (community supported agriculture). It had carrots, turnips, radishes, onions, scallions, bok choy, mung bean noodles, a homemade Chinese 5 Spice mix (made from peppercorns, star anise, cinnamon, cloves and fennel seeds). It was served with fresh bean sprouts, chopped scallions and Spicy Tempeh Bacon.
Gary also prepared a homemade Sriracha sauce.
I filled up quickly on the soup and later had a Kale Salad with Little Seed Caesar Dressing.
Evening treat: Dark chocolate with raisins.

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