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Today I had a very good breakfast, lunch and dinner. I thought I would post about it all.
For breakfast, I had an english muffin covered with peanut butter. Also some fresh strawberry and blue berry.

Lunch was a great fresh sandwich. I found some vegan cheese at a local store. I used my whole wheat bread, some fresh lettuce, avacado, and mustard. I had a pickle, and apple and some dried fruits and nuts.

Dinner was a bit more traditional. Some pasta with crushed tomato, with onion powder and garlic salt for a sauce.
We also had a fruit salad, with some melons, grapes and oranges

Well, being on a roll, I stumbled across a vegan cookie recipe and found it to AWESOME.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Ingredients

* 1 cup margarine, cold
* 1 1/2 cups tightly packed brown sugar (read this first)
* 1 cup table sugar (read this first)
* 1 ripe, mashed banana (if the banana peel isn’t spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating it into the mix)
* 3, 4, or 5 teaspoons vanilla (be generous)
* 2 tablespoons water or soy/almond/rice drink
* 2 cups all-purpose or whole-wheat flour
* 1 teaspoon baking powder stirred into the flour for guaranteed dispersion
* 2 1/2 cups rolled oats (quick oats work well)
* 2 1/2 cups vegan chocolate chips (check the bag for milkfat!)

Method

Beat together the margarine and sugars. Electric mixers are unnecessary. Add the well-mashed banana and mix well, then add the vanilla, then the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, bit by bit (say, by half-cup increments).

The final batter should be almost too dry to hold the chocolate chips; if it isn’t, I’ve misrepresented the amount of flour or oats you need and you should add more or less, according to the problem. Dry batter is good, since any chips that fall off the batter can go directly into your mouth, and no one will miss them. If the batter is too wet, the cookies will flatten while baking and turn out hard and flat.

Bake them for 10 or 12 minutes in a pre-heated oven at 375 degrees Fahrenheit on an ungreased cookie sheet. Cook them longer if you prefer a hard cookie, but be aware that bananas only approximate the action of an egg in the mix, and you can get cookies as hard as the cookie sheet if you aren’t careful.

Let them congeal on the sheet for a moment after removing them from the oven, then cool on a plate or a wire rack. Store in an air-tight container. They taste even better after they sit overnight or in the fridge.