March 6, 2014

Breakfast:

A slice of vegan sourdough bread with peanut butter. A glass of grape juice

Lunch:

A bowl of chickpea pilau with vegan raita (made by mixing yogurt with the chutney left over from the last time we made vegan raita). Another glass of grape juice.

Snacks:

2 bananas

Dinner:

Half a grilled “cheese” sandwich, a bowl of “creamy” butternut squash soup with added nutmeg and pepper and some stuffed mushroom caps (stuffed with a mixture of daiya, tex mex seasoning and paprika and baked for 30 minutes with a little bit of vegan margarine on the outside)

mush caps

Dessert:

Coconut milk fudge bar.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s