What Vegans Eat – Day 716: Travel Edition


Breakfast: I loved this morning’s brunch, made with the simplest ingredients: Garbanzo Beans tossed with Cherry Tomatoes, Mashed Avocado with Tomatoes, Sprouted Corn and Sprouted Whole Grain Tortillas.
Doesn’t that look good? Roll ’em up!
Daily Green Juice: Whole Foods Campbell Blend made with Kale, Carrots, Parsley, Celery and Ginger.
Snack: We were at rehearsal and one of the cast members, Sara, brought us a box of Abe’s Chocolate Cookie Mini Muffins. Sweet! And Vegan!
Dinner: How to handle a bunch of hungry theater people? Gary made a hearty skillet dinner with Tofu, Field Roast Sausage, Kale and Purple Sweet Potatoes.

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