What Vegans Eat


Breakfast: Oatmeal sweetened with maple syrup and spiced with cinnamon and a pinch of cardamom, diced pear, walnuts, chia seeds, and buckwheat groats. Not pictured: a cup of black coffee.



Lunch: Leftover lentils, roasted garlic sesame mochi, and lightly steamed kale and collards.



Snack: Three apples of three different varieties and a jar of switchel.



Dinner: Potato leek soup, roasted carnival and delicata squash drizzled with maple syrup, and Miyoko’s Kitchen cheeses (the High Sierra Rustic Alpine and the Double Cream Chive) with Mary’s crackers.



Dessert: A couple of these chocolate covered almond butter bites, courtesy of my mother-in-law.


    • Britt says

      This was actually the first time I’d ever made or had mochi! I picked some up at the grocery store out of curiosity (it was garlic and sesame flavored) and it became part of lunch that day because I was just throwing together things that I already had on hand. 😉

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