What Vegans Eat – Day 797

Breakfast: I think I am on to something. First a little background. In New York, I grew up with bagels. Bagels with cream cheese, lox and red onion. Maybe a tomato. I never cared for lox, it was always too salty and too fishy. But the rest was fine. When I moved to California in 1982 it was impossible to find a good bagel. Period. Whenever I would return home to New York, I would bring a couple dozen bagels back to California with me on the plane. That was when air travel was fun and easy, with limited baggage restrictions. After I got on my plane, I saw my dad rushing on. I had forgotten the bagels!. That was when anyone was allowed to be with you at the gate, and board the plane even if not traveling and hand you something that had “not been in your possession”!
 
When I became vegan, and before the vegan cream cheeses appeared on the scene I would eat bagels with margarine or plain. I loved them. In California I discovered avocados and they were fantastic with everything, especially schmeared on a bagel. No cream cheese necessary. A good bagel with avocado and red onion, and maybe a tomato was heavenly.
 
Sometime along the way I discovered the vegan cream cheeses. They are okay and are getting even better all the time, but I still prefer avocado. I never gave up bread but I don’t eat it on a regular basis. It’s not a healthy food. I got into gluten-free baking about seven years ago and as a result I eat even less wheat. The bagel is a bread overload and at some point I swore to never eat another one.
 
This morning I came up with something that is the ultimate transformation from the bagel I used to eat and love. You know we love corn thins, thin, tasty, crunchy and the perfect vehicle for schmears. I topped it with Avocado and Red Onion and thought about the lox that used to go on the bagel. Nori popped into my head and I immediately slipped some pieces of it under the avocado. Nori is the mild sea vegetable used in Japanese Vegetable Maki and Sushi. It tastes like the sea, but not fishy or salty. This is my new bagel for the 21st century!
 
Gary chose Almond Butter and Apricot Butter on his Corn Thins as he always prefers sweet over savory for breakfast.

 
Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger, Lemon
 
Dinner: It’s been a gorgeous day! After cleaning up the apartment and the terrace, we ate out. Outside, that is, on the terrace. We have not been here in a long time. Leftovers made it easy – Tacos with marinated Tempeh, Roasted Vegetables, Garlic Mashed Potatoes and Guacamole.

 
Evening: Chamomile and Mint Tea