What did you eat today? Pictures welcome!
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I roasted some chestnuts as a side for lunch today. I’m from a chestnut growing region in Europe and have always loved their taste…so this was delicious and I polished them off before the remainder of the lunch was ready.0 -
Love chestnuts as well but always get injured when peeling them 🙄. You know ? Just below the nail.
Diner tonight
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@maya440 this looks amazing!!! So many recipes to try.
Yes, even scoring chestnuts can be annoying and dangerous, but they're so delicious.1 -
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Happy Thanksgiving 🍁
Love having the day off and made a big batch of Mapo Tofu. Lunch was brown rice, said Mapo Tofu and green beans. Learning to cook somewhat authentic Mapo Tofu (with shiitake) is well worth the time and money to buy a few special ingredients.
I use a mix of these two recipes, using plenty of spice.
https://redhousespice.com/mapo-tofu-authentic-way/#recipe
https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu
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VEGETARIAN (not vegan): Spiced Pumpkin and Goat Cheese with Citrus Dressing and Sunflower Seeds
This recipe is from The Real Meal Revolution cookbook, which is NOT vegetarian (but has some vegetarian recipes). I'm super hungry today so I don't know if this really was as amazing as I think it was? But yes, I think so! I found two online references to this recipe and both bloggers also loved it, even though both of them made some changes. I followed the recipe exactly, except I used olive oil instead of coconut oil to roast the pumpkin. YUM.
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VEGAN: This is a bean soup I made after reading customer Emily's comment on the Rancho Gordo page for the Moro Bean variety. Lots of spices... a beautiful bean soup, and absolutely scrumptious. Emily can cook, that's for sure!
By the way if you haven't tried Rancho Gordo beans, they are soooooooo much better than what you can get at the grocery store. My first meal made with RG beans was a quasi-religious experience.
The first photo is my own "sofrito" adjacent concoction. Also, I omitted the jalapeño brine and hot sauce, and all of the suggested garnishes.
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VEGAN: Grass Pea soup (Zuppa di Cicerchie) made with Cicerchia Beans, also from Rancho Gordo. Doesn't look wonderful, but it's great comfort food, I couldn't get enough of this soup. I added extra olive oil to meet my macros, and did not eat bread with the soup.
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VEGAN: Quick salad made with romaine lettuce, plum tomatoes, radish, carrot, avocado with olive oil & apple cider vinegar.
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I didn't eat all of these today, obviously. Just noticed this thread which was new to me, and thought I'd share some of my recent meals.3
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@takinitalloff these all look delicious!! More things to try 🤤.1
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Hi all! Sharing tonight's dinner with you because it was delicious! If you're on Instagram, it's @natsnourishments
I used kale & cavolo nero from the garden and I added some roasted root veg
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Pumpkin Veggie soup with roasted chickpeas.
Arrived in Germany and cooked this with my sister and BIL. Eaten it with Turkish bread and some
local white wine. Didn’t eat any airplane or airport food and we went grocery shopping so I can stay on track calorie wise. I expect macros will not be ideal the next few days, but I look forward to
sampling vegan products here, which are now ubiquitous.2 -
@henridw2095 YUM your soup looks amazing. So glad to hear your sister & BIL are supportive of your food choices, and that Germany now has plenty of vegan options! That makes a big difference.1
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@takinitalloff yes, grateful everyone is supportive or at least tolerant of my food choices and exercise needs - this makes visiting family a lot easier. I think I may even have inspired my sister to get back into tracking herself
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Today we cooked the local "pointy cabbage" ("Spitzkohl" in German, similar to cabbage but with a very long and pointy tip and a bit milder and softer). It was cut into quarters that were roasted, served with a white bean puree, sauteed mushrooms, lots of rosemary, and brown rice. This might be something to try with normal cabbage back in the US. Other than that, I tried some vegan spreads with bread - they are super common in German supermarkets now, since Germans love their breads and rolls so much.2 -
henridw2095 wrote: »Today we cooked the local "pointy cabbage" ("Spitzkohl" in German, similar to cabbage but with a very long and pointy tip and a bit milder and softer). It was cut into quarters that were roasted, served with a white bean puree, sauteed mushrooms, lots of rosemary, and brown rice. This might be something to try with normal cabbage back in the US.
Oh yes, yum! I'm thinking I will try this with white or savoy cabbage... or maybe a mix of both? Thanks for the inspiration! I love hearing about your adventures in Germany.1 -
@takinitalloff I think either would work and honestly don't think you need a recipe for this, it was mostly rosemary as a seasoning. You could mix cabbages, I guess. I don't think have ever seen savoy cabbage for sale in the US. But I meant to ask my sister for the recipe anyhow and can post it.1
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@henridw2095 Oh yes I can wing it, no worries Oops I meant Napa cabbage, not Savoy. I don't think I've EVER seen a Savoy cabbage, haha 0
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Savoy cabbage is very common in my corner of Germany (Wirsing) and it tastes amazing. I might try to find one while I’m here….because now I have cravings.1
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Yummy! I'm a huge cabbage fan & savoy is my go-to, though a hispi (pointy) is often in my fridge too2
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Root Veggie Soup with Dandelions from the freezer and a newly baked crispy chickpea topper saved dinner today. I made this soup a few hours before I went on my trip and used up what I had in the fridge: parsnips, turnips, carrots, potatoes, dandelions, onion and garlic. Also added some white beans and soaked cashews before blending…not bad. I don’t normally buy dandelion but someone dropped it off as a gift to our piggies just before I left (they’re not really allowed to have it due to risk of bladder stones).2 -
@Curvykinkycurls funny how cabbages (and their names) say so much about where people come from 😂 . I also had some kohlrabi in Germany. It’s one of my favorite things to eat (raw or cooked).1
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A few months ago I found these 1920's inspired glasses in a store 🥰 But I don't drink cocktails (or at least not at home), and I don't need drinking glasses... so I left them behind. I kept thinking about them! So the other day I went back to buy two. I've been thinking of ways to turn food into a mini-celebration without eating unhealthy, and this fits the bill perfectly.
Blackberries, mandarin orange, and Fuyu persimmon. Do I ever feel fancy now ✨👸🏻✨
@henridw2095 Your soup looks so delicious! I love fridge/freezer cleanout soup.3 -
@takinitalloff if you keep thinking about things…it’s a sure sign you need them! Love the fancy presentation, it’s not something I am great at. This thread made me notice that much of my food comes in piles that I’m reluctant to photograph 😆. This of course defeats the purpose of showing what we actively eat.1
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henridw2095 wrote: »@takinitalloff if you keep thinking about things…it’s a sure sign you need them! Love the fancy presentation, it’s not something I am great at. This thread made me notice that much of my food comes in piles that I’m reluctant to photograph 😆. This of course defeats the purpose of showing what we actively eat.
Oh I don't know about that, I think your soup is presented beautifully! I do pretty much post everything (the good & beautiful food, the bad "never again" recipes, and also the ugly but tasty meals). Since I don't currently eat vegetarian, I post most of my food over here and it certainly isn't all fancy like this little fruit dessert But it sure is fun when it does come out looking like this. I'm just learning how to do this for myself, too. I think we all deserve to feel like a million bucks sometimes 1 -
So today I actually took photos of everything I ate…I‘ve been meaning to do this, but today was the first time I remembered at every meal.
Finally finished my stash of steel cut oats for breakfast. Since I hadn’t been shopping yet, I ate them with thawed raspberries and walnuts.
Lunch was a potato salad. I would normally not make this in the fall, but I didn’t feel like fall cooking. Potatoes, peas, edamame, asparagus, dill, radish, olive oil dressing. (Lunch required dill bribes for the piggies, which were eagerly consumed, see bonus photo).
Dinner was one of my fallbacks (ramen noodles with broccoli, chili oil, and tofu), since I turned out to be quite jetlagged after all, but didn’t feel like more soup. Ready in 10 minutes.
Snacks were apple, almonds, date, hot chocolate, more almonds.
When I was at the store I miraculously discovered a savoy cabbage that I plan to cook tomorrow.2 -
Date night dinner (mapo tofu, dry chili string beans). There was some regret, although it’s delicious while consumed, probably packed with salt, fat, and MSG. Sadly I’m a sucker for salt, fat, and spice. Ate half the rice and picked out the tofu. I make a healthier version of mapo tofu myself and it’s still salty.2 -
@henridw2095 I haven't tried Mapo Tofu but goodness me, does that ever look delicious! I recently made Pad Kra Pao which looked a bit like the picture on the left, but I'm assuming tasted way different (it's a Thai dish). Mine wasn't vegetarian so I won't share a photo here, but you can use any protein obviously (and use a vegan/vegetarian fish sauce substitute). Excellent recipe.
https://www.theguardian.com/food/2021/oct/13/how-to-make-the-perfect-pad-kra-pao-or-thai-stir-fry-recipe0 -
Raspberries, blackberries, mandarin, almonds ✨👸🏻✨
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@takinitalloff this looks delicious. I’m a big fan of fruits and nuts too, but clearly need to elevate my presentation 😉.
Mapo tofu is my favorite dish, it can be very spicy but I don’t think it has to be. It requires a few speciality ingredients including Szechuan peppercorns and doubanjiang (fermented broad bean and chili paste) and douchi (fermented black beans). I will research Pad Kra Pao …never heard of it!1
