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(see article on page of vegetarian journal, issue , , available at .) most of the restaurants we looked at were not open for breakfast, so breakfast consisted of items such as single-serve soymilks, fresh fruit, and breads that could be purchased at most convenience stores. if you are traveling, these
employees directly. this kind of communication also makes the chains aware that customers are seeking out vegan options. as with most food eaten out, there were a few hang-ups that were unavoidable, nutritionally speaking. sodium was certainly excessive in the menus, so this regimen of eating would not...
https://www.vrg.org/journal/vj2009issue3/2009_issue3_sample_chain_vegan_mealplan.php