What Vegans Eat – Day 703: Travel Edition


Breakfast: Avocados and tomatoes are a favorite food combination for me.. Now that avocados seem to be in season with reasonable prices, we are eating them up. This morning I had mashed avocado, tomato and sliced tofu on Sprouted Corn Tortillas.
Lunch: It’s our day off from Fiddler rehearsals and I will admit I am feeling a bit under the weather. I stayed cozy in bed for hours, reading Whole Detox for my interview on Tuesday with Deanna Minich. When I felt strong enough I got up to make some soup. Our Fiddler producer, Barb, had made what she calls Gypsy Soup and had given us a big container of it. I heated up her gift which had Red Cabbage, Carrots, Zucchini and Celery, added some Tofu Cubes and topped with a little of the Vegan Raita leftover from Veggie Grill. Thanks, Barb!
Daily Green Juice: Whole Foods Campbell Blend
Dinner: This is a favorite, comforting dinner: Millet, Sweet Potato, Black Beans and Avocado. It looks a little like a macrobiotic plate.
Evening: We added lots of fresh Lemon Juice to hot water for a soothing, evening brew.

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