What Vegans Eat – Day 464: Special Travel Edition


Breakfast: Gary’s sister-in-law set up our guest house with everything – lots of organic fresh fruit, nuts, salsa, carrots and water. The nectarines had an irresistible fragrance. Breakfast was simple – Almonds, Banana, Nectarine and Green Tea.
Lunch: After lounging around, setting up our space and adjusting to the new time zone we headed out to see Gary’s dad. He’ll be 91 next month! We went to one of the regular spots – Khahn’s in San Jose. We started with Spring Rolls. When I have them I wonder why I don’t eat them more often. They are so fresh tasting with lettuce, rice noodles, mint and baked tofu rolled up in rice paper. Mm.
I ordered the Vegetable Combination – Tofu with Shitake Mushrooms and Vegetables and served with their beautiful Brown and Red Rice.
Gary ordered the Combination Rice Noodles stir-fired with Tofu and Mixed Vegetables. And we drank lots of Jasmine Tea.
Daily Green Juice: Later on we went to Whole Foods and Trader Joe’s for groceries. We rely on Whole Foods for our Daily Green Juice when in California.
I had the Campbell Blend and Gary had the Killer Green Buzz.
Dinner: We were invited out to dinner with our hosts at Aldo’s. With Gary’s help I ordered smartly. I got the Insalata di Radicchio, consisting of Radicchio, Belgium endive and arugula with a balsamic vinegar dressing.
Gary ordered me a plate of Vegetables, steamed with Mushrooms and I requested no salt. The server said, “oh, you want it plain.” And I responded joyously, “Yes!” When you are used to eating foods without salt, eating some restaurant food can be quite unpleasant. I am committed to requesting salt-free items during our stay. Stay tuned. The plate of vegetables was colorful and exactly what I wanted with Spinach, Mushrooms, Carrots and Broccoli.
Gary got his favorite pasta dish at Aldo’s, Timballo de Rigatoni, wide tube pasta with eggplant, peas and mushrooms, in a tomato sauce. Of course, Gary requested no mushrooms.
Evening: Back in the guest house, I ended the evening as it began with a fragrant nectarine.

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