What Vegans Eat – Day 865, Travel Edition


Breakfast: Oh what a beautiful morning! We are staying in Palo Alto and it is simply lovely. And we are so close to Hobbee’s! We went for breakfast. Gary typically orders the tofu scramble (with NO mushrooms) and I learned awhile back to ask for the tofu scramble with no salt. This means no seasonings at all. They have a cumin seasoning with added salt. So I forgo the cumin when I request no salt. It’s a compromise, but worth it. I like the taste of tofu all on its own, so I don’t mind it without the added seasonings. Unfortunately when our plates arrived, they got the orders mixed up. One plate had no mushrooms and no seasonings and the other had mushrooms and all the seasonings with salt. We were going to keep them but the server insisted on taking them away and getting it right. I hope those plates weren’t wasted. When I got my dish it was just right.
And so was Gary’s.
Tea Break: After doing a little grocery shopping and walking around California Ave we got a call from Gary’s nephew Josh who came to Palo Alto to meet us. We met him at Peet’s. We’re on vacation now so I splurged. I ordered a Matcha Green Tea Latte (with soy) and an Oatmeal Raisin Cookie (vegan, of course). Gary, who has been avoiding caffeine, ordered the African Nectar, a flavored rooibos tea.
Dinner: I used to work in the photomask industry, a semiconductor business. Several of my old colleagues, decided to have a reunion party and it was this evening. Gary, Roswitha (our host) and I drove to San Jose for the event. It was a pot luck and hot luck, meaning spicy hot food was encouraged. I like to bring Kale Salads to events like these because I know we will have something good to eat. We made a Kale Salad with Kalamata Olives, Pineapple, Corn, Red Onions, Blueberries and Walnuts. We also brought some crackers and Kite Hill Vegan Cream Cheese with Chives. For the heat we found a Bake Tofu flavored with Sriracha!

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