What Vegans Eat – Day 881, Travel Edition


Breakfast: It’s our last day in California. Food-wise we have done well. I packed up whatever I could that was leftover like the grains and cacao nibs, and of course, the lemons from cousin Nancy’s tree. For breakfast we had Steel Cut Oats and finished up the Apple, Blackberries and Blueberries. I soaked Chia Seeds and added them to mine and brewed some Jasmine Tea. I made Teeccino with Almond Milk for Gary.
Dinner: Gary’s cousin Nancy and husband Wade offered to take us to the airport. Our flight was at 11:21pm so we had plenty of time for dinner and good conversation. We went to Veggie Grill.
Wade went for the Super Rica Burger, a Beyond burger with chorizo queso, fire-roasted poblanos, cherry pepper, charred onions, lettuce, tomato, house made “corn nuts” and crispy fries. He liked it and it satisfied his burger craving.
Gary chose his favorite B-Wing Salad, tasty Buffalo Wings over chopped romaine, avocado, celery, tomato-corn salsa and creamy ranch dressing.
Fries with that? Yes, please!
Nancy ordered the All Hale Kale Salad with marinated kale, quinoa, red cabbage slaw, tomato-corn salsa, ginger-papaya vinaigrette, agave-roasted walnuts and Blackened Tempeh.
I checked the menu ingredients before we went to the restaurant. I wanted to get something that was low in sodium. Flying is dehydrating and I knew if I had extra salt in my body I would be uncomfortable. I chose the All Hale Kale Salad because that seemed to be the lightest. It was good.
Afterwards we walked to the Pressed Juicery for Freeze, a healthy soft-serve made from 100% whole fruits, nuts & vegetables.. Three of us chose the Strawberry Almond while Wade went with a mix of Vanilla and Strawberry.
Evening: I got a Starbucks Chai tea with Steamed Soy at the airport. That’s pretty decadent for me. Gary’s sister and brother-in-law were coming home from Maine and were arriving in the same terminal. We greeted them at the gate and said our hellos, gave our thanks for using their home, and hugged them goodbye until our next visit. Once on the plane home we snacked on the Lemon Baked Tofu and Marinated Tempeh Gary had prepared along with Cashews.

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