What Vegans Eat – Day 740: Travel Edition


Breakfast: It’s another rainy day in Northern California. I’m making up for the lack of sun by eating a lot more Oranges these days, fresh from Gary’s cousin Nancy’s tree. Oranges are liquid sunshine, right? After the oranges, we had our big bowls of Oatmeal with Bananas, topped with Chia Seeds.
Lunch: We need to conserve energy now as we move into the last two weeks before our Fiddler on the Roof production is performed. We relaxed and caught up and then hit the road. I had a Fiddler Band rehearsal at 4pm and we had a few things to get done before then. We stopped at Khanh’s for lunch. As per usual, we began with Tofu Fresh Rolls.
Gary got his Rice Vermicelli dish.
I went with the Vegetable Combination. Isn’t it a beautiful dish? The vegetables were colorful, crunchy, succulent, chewy. It was served with Brown/Red Rice.
Dinner: After four hours of conducting, I was ready to eat. Conducting can be a strenuous exercise. I am enjoying building my upper body strength with this activity. We were both inspired to cook when we got to the pool house. I started with a Corn/Quinoa Pasta cooked with Arugula, Garlic, Red Onions and Mushrooms. That was for me – Gary doesn’t like mushrooms
Gary made a skillet of Red Onions, Brussels Sprouts, Sweet Potatoes, Tofu and Garlic.
Since Gary cooked the Red Onions, Garlic and Brussels Sprouts separately from the Sweet Potatoes before combining them, I grabbed some of the Brussels Sprouts for myself.
Evening: For dessert, we brought out the all-purpose Ezekiel Sprouted Grain Tortillas. I melted some dark chocolate and spread it on a tortilla and topped it with thinly sliced Bananas. Then I took about a tablespoon of Peanut Butter in a bowl and beat a little water into it to make it creamy. I call this Peanut Butter Cream, which I spread on top of the Bananas. Another tortilla went on top and this was heated for a few minutes and then sliced into triangles. We had another new variation on the quesadilla – Chocolate/Banana/Peanut Butter “Quesadillas” which were served with Lavender Mint tea.

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