What did you eat today? Pictures welcome!
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First attempt at a sourdough garden foccacia. I'm planning to serve it with a homemade tomato soup.10 -
@enlightenme3 the focaccia looks amazing. I love focaccia but it’s too hard for me to stop eating it for now.
Today’s menu:
Breakfast: overnight oats with cashew yoghurt, grapes and walnuts.
Lunch: lentil soup I made on Sunday and ezekiel bread.
Dinner: brown rice with vegan butter seitan curry. I started cooking way too late and forgot how long the recipe takes. It was 8:15 by the time it was finished, but it was delicious. Not sure why it’s called butter curry…the sauce was tomato/cashew based. Most likely the original dish uses butter. Seitan is great to get lots of protein (I’m not sensitive to gluten).
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It’s raining and Dunkin’ Donuts Avocado Toasts are the way to go for a quick work lunch today…I try to carry my lunch, but today I didn’t.
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I tried a new (?) brand of mycoprotein fake meat today…it’s called meati (this was their steak) and it wasn’t bad, but quite expensive. I like mycoprotein, compared to other fake meats and used to love the vegan Quorn burgers, before they somehow disappeared from the shelves. Not sure I will try this again or not. I currently don’t eat a lot of fake meats, but am always curious when something looks interesting.
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Today I tried another recipe for savory oats. This one was from Richa Hingle (Vegan Richa Blog)…I made it with protein oats and pumpkin seeds, but otherwise as instructed. 20g of protein in my 444 calorie serving.
https://www.veganricha.com/savory-oats-hash-indian-oats-poha-upma/
I liked it…definitely SAVORY, especially for a German at 7am. I’m a big fan of curry leaves, which I ordered fresh from Amazon. Will freeze the remaining curry leaves to use in toor dal fry (my favorite dal). Richa Hingle has a new cookbook out, which I ordered yesterday 🤤.
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I also like quorn, still easy to find in Belgium but not always organic.
Some days ago you ate roasted veggies. I often do the same and then eat them with arugula.
Tonight I made a favorite. Stuffed zuchinis from Forks over knives.
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Maybe that’s for dinner 🤤….I have the cookbook and will check for the recipe1
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Excited to try cooking these next weekend!!! probably in an Indian dish…
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Great thread!! I love to see a food pic for inspiration 😍
How did you get on with the soy curls? I bought a huge amount of TVP Mince and TVP Soy chunks but haven't used them too much because of the slightly weird taste. The texture is good, I think I just need improve my preparation methods.
I watched a video where a guy sieves his TVP mince before rehydration to get rid of the 'dust' and this did help somewhat. Then I've been rehydrating it in hot stock before using in vegan spaghetti bolognese recipes. I've not tried it in other recipes yet. Do you have other suggestions?
Here's a recent food pic - tofu & fresh veg from my veggie plot with a green goddess dressing. I've got a load of kale growing, so this will feature in plenty of my meals!
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Sam, this looks amazing 🤩…
I also have TVP on hand but haven’t figured out what to do with it. I did cook the soy curls, in an instantpot peanut veggie stew (recipe from Richa Hingle’s new instantpot cookbook). It was really lovely, but looked a bit bad on my photos (it was a pile of brown 😂), so I didn’t post it. The soy curls themselves were nice and chewy, I’ll be using them again. They went into the stew dry, allowing them to soak up the sauce. This was my first time using the instant pot in years and it worked very well, happy to have the new cookbook!1 -
Made some hazelnutmilk to use in overnight oatmeal and for chia pudding. The appliance I use is imo too expensive for milk that comes out too grainy to drink (triggers certain reflexes for me), but the milk is perfect for oats and chia and really just consists of nuts. I don’t sweeten etc., and it has a nice nutty flavor.
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Oh, Interesting! I looked at a few plant milk machines. In theory they sound great, but some are insanely expensive and reviews are varied, but cleaning and graininess should be spot on if you're forking out on specialised kit.
Hazelnut milk is yummy though, hope your breakfast turns out delicious 😋1 -
Overnight oats with hazelnut milk turned out delicious, but not necessarily photogenic 😉.
Lunch today was a bowl of leftover uncooked vegetables with couscous and seitan. I love seitan for the amount of protein it packs…the 3 ounces I used had 41g of protein in this meal. Needless to say, I’m not gluten intolerant.
I often eat whatever is left from
the previous week during the weekend, often in almost any combination (today was kale, onion, zucchini, and delicata squash). Once the fridge is clear, I’ll go shopping for the next week.
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Vegan Tortilla Soup today, even though it's close to 80 degrees, lol. We're expecting a huge drop in temps this week, so I made a large batch, and we'll eat it through the week.
@Curvykinkycurls : Do you have a recipe for the Green Goddess dressing--it sounds delicious!
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Green goddess dressing
I usually blend fresh basil & parsley, an avacado, garlic, olive oil, fresh lemon juice, salt, pepper and water to loosen to the right consistency.
I pop it all in a nutribullet but don't measure, I guess equal amounts of the 3 'greens', but it's quite adaptable.
Other ingredients I might add are are chives, pine nuts, nooch, coriander/cilantro & maybe a little vegan yogurt...all depends what I have on hand and of course, have a little taste to see how it is!
Now I'm doing MFP again I'd better measure it up & see what the calories say!
@henridw2095 that looks so good for an end of week fridge raid! I've not made seitan for a few weeks, might get a batch done tomorrow.
@Red_B1rd ooh yummy, that looks & sounds delicious! Defo soup season here now, I'm all for it!0 -
@Curvykinkycurls : Thanks so much for the dressing ingredient list! I will try it this week. The pinenut addition sounds pretty wonderful.
@enlightenme3 : Just a quick WoW! The focaccia looks awesome!1 -
@Red_B1rd yum! I’ve never had tortilla soup and may need to try.
@Curvykinkycurls I haven’t gotten around to making seitan in a while, but we have a local store that makes pretty awesome seitan…
I made a dal fry and Indian cabbage and peas for dinner. Currently trying to use the instant pot more. Both recipes were from the new Richa Hingle Instant Pot cookbook and super delicious. This was also my meal prep, not sure how long it will last, maybe two more lunches.
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@henridw2095 that really does look scrummy! I'm having a family dinner out tonight at an Indian restaurant so think dal will be on the cards for me later too.
Just batch made a butterbean, red lentil & creamy veg soup with sourdough croutons, so that has filled me up for the afternoon 😋
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@Curvykinkycurls this looks delicious!! What's in the recipe?0
