Breakfast: zucchini-papaya-pumpkin lemon smoothie bowl with 1/2 cup all bran + coffee [not pictured because I was super groggy, but it’s basically the same thing I’ve eaten for a few months now :p]
On the way to the vet: 1 carrot. I’ve been to the vet quite a lot lately – with 9 kittens there’s always something going wonky, whether it’s food upsetting their stomachs or mild swollen eyes. Our foster organization is amazing though – we get vet consult for free as part of the whole package, so I don’t hesitate to drive them over the first sign of trouble – rather safe than sorry! Lunch: Savoury baked french toast, mushroom, cherry tomato + artichoke mix + 1 granny smith apple + hot chocolate (not pictured)
- 3 thick slices of stale French loaf (approx 4 cm thick)
- 1 artichoke heart, chopped finely
- 1/3 – 1/2 cup chickpeas, mashed
- Smoked paprika, oregano to taste
- 1 large gherkin, sliced and diced
- 2 tsp onion powder
- 1 TBSP balsamic vinegar or lite soy sauce
- 1 cup milk of choice
- 1/2 cup pumpkin, steamed and mashed (measure after)
- 2 TBSP nutritional yeast
- 1 tsp tabasco/hot sauce
- Paprika, pepper to taste
- 2 tsp tahini
- 2 TBSP lemon juice
- 3 TBSP boiling water
- 2 TBSP apple cider vinegar
- small splash nutmeg
- 1 tsp tabasco
- Preheat the oven to 180C and prepare a squat loaf pan.
- Mash together your filling ingredients and set aside. If you want it smooth by all means blend!
- Slice and make a pocket in the middle of the top of each loaf slice (through the top of the crust), but don’t cut out through the bread or your filling will leak.
- Lay down your slices flat next to each other and sprinkle nutritional yeast and paprika on top.
- Pour over your pouring mixture, using a spoon to lift so the bread is covered, including the sides.
- Bake for 35 – 40 minutes until golden.
- Mix together your drizzle ingredients and pour over your baked french toast.
Mmmmm! I love baked French toast! I’m not usually one for endless bread, but I could be persuaded otherwise. I’d add even more nutritional yeast next time, but with the tahini drizzle on top it is just perfect.
Dinner: 8 avo maki + small portion of steamed veggies (apparently restaurants haven’t gotten the memo that when a vegan asks for vegetables it should preferably come in a 2L container).Post-dinner: steamed carrots + lemon juice, hot chocolate (comfort food) + 1/2 cup soy milk w/2 TBSP oat bran [unpictured]
Yesterday was pretty grim, what with the sick kitten and the fear of disease everywhere. We sterilize ourselves thoroughly between kitten rooms (three!), but I’m allergic to the sterilization spray stuff, so I break out into extremely painful rashes – it’s in my elbows, between my fingers (can’t really wear my rings), all and up and down my arms. OUCH. Let’s say my incentive to shower is minimal, including the cat scratches! Anyway, I feel so helpless when any creature gets ill and I can’t do more, so I can’t imagine being a vet and even then knowing that you can’t save everyone. We’re holding thumbs for the kitten, who has stayed at the vet overnight, so we’ll see. In the meantime, it means more cuddles for all the rest. I can’t wait for them to get adopted so that they can explore new territory and meet their forever families. 🙂