What Vegans Eat – Day 532: Special Travel Edition


Breakfast: It was back to basics for breakfast: Steel Cut Oats cooked with Sunflower Seeds and Raisins, topped with Blueberries and served with Earl Grey Tea with Soy Milk.
Lunch: Preparing for my radio show with Mark Lewis, I finished up the Broccoli I cooked the day before and had a handful of Cashews. Sometimes, that’s all you need.
Dinner: The last few days of eating out at a resort, at a family event and at the ballpark, took its toll. I needed clean food, real food, my food! Gary’s cousin Nancy came by and brought us a big bag of fresh lemons from her tree. Then she joined me in the pool to swim. I was dreaming about using those lemons as I swam. When life gives you lemons, make Lemon Tofu!
After swimming about two thirds of a mile I was hungry. With Gary out for a run, I made the most of the small counter space we have in the pool house and the two pots and made a meal. I had already boiled white mushrooms earlier in the day for 30 minutes. I liked to have cooked mushrooms around to mix in dishes since they are so nutritious. Gary doesn’t like them so I can add them separately to my plate. Once that was done, I cleaned the pot and got it ready to cook California Organic Brown Basmati rice. Of the rices tested for arsenic a few years back, this variety had about the least amount. It’s the only kind we buy now. In the other pan I dry sautéed Onions, Carrots and Celery until tender. I cut up some Sprouted Tofu in small cubes and let it soak in fresh Lemon Juice sprinkled with Raw Sesame Seeds. I ran up to the big house and grabbed the cooked Asparagus that was leftover from our Sunday dinner. Then I made a salad of Red Kale, Arugula, Garden Cherry Tomatoes, Pumpkin Seeds and fresh Lemon Juice. But I needed a sauce. I removed the sautéed vegetables and deglazed the hot pan with cold water to get all the flavor stuck to the bottom. To this I added Red Lentils. I knew they would cook quickly and would soften up enough to make a creamy sauce without needing a blender. To give it a cheesy flavor I added Nutritional Yeast and of course I added fresh Lemon Juice. I don’t typically cook with a microwave and we don’t have one in our home. With limited space and cookware, it came in handy for this meal. I warmed the Asparagus and Heated the Lemon Sesame Tofu together with the Sautéed Vegetables. There was so much food! We never got to the salad which will be great for lunch tomorrow,
Evening: Later on we shared a Banana and nibbled on Dark Chocolate Chips, Raisins and Peanuts.

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