What Vegans Eat – Day 913


Breakfast: We made Steel Cuts Oats with Strawberries, Blueberries, Bananas and Raisins.
Our Janet was stopping by. We haven’t seen her for a while and she was heading to Nicaragua in the morning. We were working but stopped to take a break. I put a bowl together of Cashews, Almonds, Pumpkin Seeds and Apricots.
Then we put out a cheese platter for Janet to taste the Violife Just Like Bleu Cheese and their Prosociano, a Parmesan style hard cheese that can be grated. Gary quickly prepared some Celery and Carrot sticks and brought out the Fig Butter, which was still warm because he made a big jar that morning.
Dinner: We had been planning this dinner for a few weeks – Tempeh Reubens. First I made homemade Sauerkraut over a week ago. Next, Gary made marinated Tempeh yesterday using a red wine. The Sauerkraut was ready and we were ready. It was almost time to make the Reubens! But we needed bread. I made Caraway Seed Whole Grain Gluten-Free Bread, substituting Corn Meal for Rice Flour. This is a wonderful, hearty, yeasted bread. I mixed a little Almond Yogurt with organic Ketchup to make “Russian Dressing”. We topped our sandwiches with mustard and drank some Anchor Steam. This was worth the planning!
There’s still more “bloody” tempeh to have sandwiches tomorrow.

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