March 27, 2012


March 27, 2012 - .  

breakfast: Oren’s coffee; amaranth flakes with soymilk

lunch: sandwich on sprouted multigrain with portobello seitan, mustard, hot sauce, and leftover roasted beets+carrots; carrots

leftover fruit salad with coconut-based vanilla yogurt; pita chips with “Faux Gras” (lentil-walnut pate)

dinner: macaroni with “cheese” (smoked vegan Gouda, vegan feta, soymilk, Earth Balance); Yuengling (vegan according to Barnivore)

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