What Vegans Eat – Day 562


Brunch: After making Avocado Maki the night before with Black and Red Rices, I was dreaming of a Japanese-Style meal. We had brunch with the maki, a amazing dipping sauce by my live-in saucier, Gary, and Miso Soup made with Chickpea Miso, Wakame, Silken Tofu and Porcini Mushrooms for me. The sauce was similar to his Chipotle Sauce but without the chipotle peppers packed in adobo sauce since we didn’t have any. We also had Sweet Potatoes and Jasmine Tea. We couldn’t finish it all and there are leftovers for later.
Daily Green Juice: Kale, Celery, Carrots, Lemon
Dinner: We have very little fresh produce in the house at the moment. We’ve been putting off a major shopping with so much catching up to do. I look forward to making my order with GoOrganicNYC.com again for a Tuesday delivery. In the meantime we are getting creative. Fortunately there is still plenty of food in the pantry and the refrigerator. I felt like royalty when Gary served me this meal. He prepared some Tempeh like a delicate fish in a light Tomato White Wine Sauce with Sweet Potatoes, Green Peas and Black/Red Rice. It was so good. I wanted to eat so much more but my little belly filled up fast. Tomorrow there will be leftovers!
Evening: We’ve been enjoying a lot of Pineapple lately and this one was another great pick, sweet and juicy.

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