But, alas, I'm committed now, and I think I actually have a good plan for staying vegan throughout our various appearances tomorrow and Monday. Since creamy delicious salads are some of my favorite summer foods, I found this amazing recipe for creamy vegan pasta salad. I feel like I've come really far in the past few days, even if I did have to Google "tahini" to know where to find it in the store.
This was one of my first real venures outside my comfort zone of cooking, and I have to say, I got really into it! So the plan is, take this pasta salad to our events, that way I know there's at least one thing on the table I can eat. I'll also take my little snack packs--that's been working out well this week. That doean't mean the smell of the grill won't make me want to cry. Yikes, I really love food. Like, way too much.
Realistically, I'm sure there will be food at each place that I can eat. But I'm not over the phase of worrying about food yet. I hope that comes soon.
[Pictured below is the fruits of my labor: pasta salad with tomatoes, olives, and cucumber; tahini & red wine vinegar for dressing. The sunflower seeds were my touch!]