What Vegans Eat – Day 721: Travel Edition

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Breakfast: It’s the last day of January. A whole month of 2017 has passed. We wake up every morning and think, “oh no, is that psychopath still president?” We have endured almost 2 weeks of the new federal government administration. I am inspired by the prostests all around the country. How do we stay focused and inspired when the rights we fought for over the decades seem to be crumbling around us? I think of a line from Voltaire’s Candide: “Let us work without reasoning…it is the only way to make life endurable.” Get back to work. There was a long day ahead with lots to do. But first, a nourishing breakfast of Oatmeal with Raisins, Walnuts, Bananas and Chia Seeds.
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Lunch: I got ready for my weekly radio show. I was speaking with my friend and colleague Linda Long, author of Virgin Vegan and Great Chefs Cook Vegan. She just came back from an extended stay in Kuwait where she gave numerous vegan cooking classes. I thought it would be fun to talk with her on It’s All About Food. Gary prepared a pot of Noodle Soup for us to have when we got back from rehearsal later this evening. I took a cup for lunch. It’s our basic soup recipe that we have been making a lot of while staying in Gary’s brother’s pool house for 9 weeks, working on a production of Fiddler on the Roof. It consists of Whole Foods low sodium Vegetable Broth, Ancient Harvest Corn/Quinoa noodles. To this we add different things. Today, the soup has Red Onions and Tofu.
Dinner: After 6 hours of rehearsal we came home. I was glad the soup was ready for us. Gary made a fantastic salad with baby Greens, Herbs, Garbanzo Beans and Balsamic Vinegar.
31janLunch
 
The soup was perfect, exactly what we needed.
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