What Vegans Eat – Day 533: Special Travel Edition


Breakfast: With Gary working on the finishing touches to his new play, and me trying to stick to my self-imposed deadlines for book writing, the creativity was not necessarily put into our energy supply for the day. We started with Steel Cut Oats with Raisins, Cinnamon, Bananas, Sunflower Seeds, Chia Seeds and Iced Green Tea with Lemon.
Lunch: Fortunately the Kale and Arugula Salad I made the evening before with Garden Cherry Tomatoes, Pumpkin Seeds and fresh Lemon Juice was ready and waiting when I got hungry. The Red Lentil/Lemon/Nutritional Yeast Sauce I had made yesterday thickened up into a tasty spread that went well on crackers. A few Celery Sticks completed the picture.
Snack: Sometimes the best thing to satisfy that hungry feeling is nuts. I had a handful of raw Cashews
Dinner: This time Gary put all the leftovers together in one pan meal: Kale and Arugula Salad, Asparagus, Tofu, Onions, Carrots, Celery, Red Lentils, Nutritional Yeast, Lemon Juice, Brown Rice.
Evening: We had been out of fresh fruit for a few days and Gary went out fruit hunting (at Safeway). Feeling fortunate again with an abundance of fresh organic fruits we feasted on Nectarines and Green Grapes.

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