What Vegans Eat – Day 920

Breakfast: Teeccino for two and two for Teeccino. Both with Soy Milk Foam and one with Cinnamon.

 
Lunch: Gary made one of his special skillet meals, Tofu Scramble with Tomatoes and Kale. I provided the herb/spice with with Turmeric, Garlic Powder, Onion Powder, Marjarom, Summer Savory and Basil. A masterpiece!

 
It’s also stunning on the plate served with yesterday’s Buckwheat. I love Buckwheat as a breakfast or brunch food. It’s like potatoes, good mixed with them or in place of them.

 
Snack: My Sludgie makes a great snack. The only question I have is how to spell it – Sludgy or Sludgie, what do you think? This one is made with Kale Stems, Celery, Carrots, Apple, Peanut Butter, Cacao Nibs, Banana, Chia Seeds and water.

 
Dinner: I picked up a few items at the small grocery store across the street. They had gorgeous, local melons for 99 cents each. I bought two. I also picked up a Florida avocado. They are larger than the Hass, and are fruitier, juicier and have less fat. They are also more reasonably priced these days, Avocado are getting so expensive. Plus I have read terrible stories about Avocados from Mexico, with rain forests being replaced with avocado trees. For now, we’ll be getting Florida Avocados from Florida. Chopped and mixed with Lime Juice, they are delicious. And it all goes great with Kale Salad.

 
The Melon is so good, I’ll be going back tomorrow for a couple more.