What Vegans Eat – Day 630


Breakfast: I was really motivated this morning. I started a pot of chickpeas cooking since they had soaked over night. And I had soaked some raw buckwheat groats because it was time to make Buckwheaties. I hadn’t made this delightful, crunchy cereal in over ten years. Why did I let so much time go by? I rinsed the soaked groats, then I spread them on a sheet pan lined with parchment paper and put them in the oven on the dehydrator selection to dehydrate for 6 hours at 115oF. Meanwhile, the chickpeas I had in a pot on the stove seemed to cook fast and I could not resist eating a bowl of those luscious warm beans for breakfast. Gary went for the standard oatmeal with raisins and apples.
Lunch: I was reading Jason Wyrick’s new cookbook, Vegan Mexico, because I would be interviewing him today. It’s so hard reading the book when you are hungry because everything sounds delicious. I was craving Mexican food. We did what we could with what we had. Gary made Tahini and Hummus quickly and I prepped the salad. With Ezekiel Sprouted Grain Tortillas we made wraps, topped with Sriracha Sauce. I was satisfied and ready for the interview.
Daily Green Juice: Kale, Collards, Celery, Lemon
Dinner: Our lunch was an easy repeat for dinner, adding in Corn Thins to replaced the tortillas.

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