What Vegans Eat – Day 59

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Breakfast: I’ve been making muffins for a long time. They are probably the easiest thing to bake and they come together fast. I use to make them with cow’s milk, eggs and oil, adding in wheat germ and bran, thinking that was healthy. A lot has changed since the 1980’s! I learned to veganize muffins in the 1990’s and most recently I have explored gluten-free flours. They are still easy to make. With a basic base, you can make hundreds of variations by changing the fruit, nut, seed and spice additions. This day I made a basic Blueberry Muffin recipe. We had them with peanut butter, chocolate sauce (ooh!) and vegan butter along with some black currant tea.
blue-berry-muffins
 
Lunch: Daily Green Juice – Kale, Collards, Celery, Carrots
 
Dinner: We finished the remainder of Gary’s stew. I was happy to eat it and sad to know it would be gone. Gary reassured me it was easy to make and we would have it again. Our standard kale salad made its appearance and it is something I can never tire of. I was thinking about how just a decade ago I was not as in love with kale as I am now and was trying to figure out why. I believe getting fresh, organic kale makes a huge difference. When I first tried kale, looking back, I know now it was old, dry and bitter. What a difference fresh organic food can be, especially when it comes to flavor as well as nutrition. I forgot we had sweet potatoes baking and they made a nice dessert!
stew-too
 
kale-salad-again

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