What Vegans Eat – Day 667


Breakfast: One more time – Steel Cut Oats with cooked with Dried Apricots, Walnuts, Cinnamon, Nutmeg topped with Frozen Blueberries and soaked Chia Seeds, served with Darjeeeling Tea.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon
Dinner: There’s some romantic and rustic about Gary’s Oven Baked Vegetables. Especially when they are cooked in our Dutch Oven. This time he didn’t add any herbs, spices, wine or other marinade. The vegetables just baked together, caramelizing into their natural sweetness. It was fun to discover what inside – first I saw the Cauliflower, Carrots and Red Onion and discovered the Sweet Potatoes and Garlic underneath. It was sweet simplicity at its best.
It was my turn next. I made sweet and simple treat – blended Frozen Raspberries, Frozen Bananas and Coconut Milk.
Evening: We had begun to work on our end of the year report and “Best of 2016” posts, which included our 2016 REAL Recipe Favorites and 2016 Favorite IT’S ALL ABOUT FOOD Interviews. It’s a fun assignment, but requires a lot of patience and focus to make the selections and present them the way we like. It also takes occasional snacks, like this one – Dried Pineapple and Cashews.

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