What did you eat today? Pictures welcome!
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@henridw2095
Those would be MY KIND of muffins! I'm not so interested in the sweet ones that are more like mini cakes. This would be...
I'll be right over.1 -
Ooh, another new dish I'm learning about! Looks delicious! My baking endeavor wasn't as healthy, but it paired well with homemade tomato soup. Sourdough focaccia:henridw2095 wrote: »I made some savory muffins this morning (batter fermented over night), using a recipe for Gujarati handvo. The batter has split pigeon peas, moong dal, red lentils, vegan yoghurt, sesame, and rice, alongside zucchini, onion, chili, garlic, and spices. They turned out really well.
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@enlightenme3 very pretty (and I bet delivered)0
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@enlightenme3 …I meant to write „delicious“!!!1
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- Vinegar beets leftover from yesterday. Pressure cooked whole beets, peeled and sliced, mixed with salt, pepper, Hatch green chile powder, dill weed, and balsamic.
- Roasted delicata squash. Tossed with hazelnut oil, 5-spice, Hatch green chile powder, and salt.
- Short grain brown rice pilaf with lentils, serrano chile, jalapeno chile, mushrooms, onion, garlic, and mung bean sprouts
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I had recently bought a red onion and found I still had one left that really needed to get used up. I realized I hadn't made quick pickle in quite some time. I fixed that.
Just a pint - pretty much one onion. For this batch I stuffed the bottom of the jar with a couple bay leaves, some black pepper corns, and a few cloves. I shoved a dried chile de arbol down the side. Garlic would have been a nice addition, but no room. Will be ready soon, and I might use some as a garnish for the split pea barley soup that will is pretty much done, but I'm going to wait until the roasted yams come out of the oven to dig in.
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I have only made quick pickled onions once…not sure why I don’t do that more often.
Today I ate my go-to kale radicchio farro salad (with toasted walnuts, lemon-miso-olive oil dressing, and vegan parmesan sub). I also made a quick batch of miso-marinated tempeh (also has cumin, fennel seeds, a little maple syrup, and oregano, alongside garlic, salt, and pepper)
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Some random foods from the last two days, which were busy at work (limited time for cooking):
Indian chickpea flour pancakes (with too
much veg, next time I‘ll stick to just onion). I snuck some pea protein powder in, since it blends into the dish.
Massive dinner sheet pan (about 650 kcal, this is one serving). I like making this when I‘m busy. I can shower after my gym workout once it’s in the oven.
Müsli style overnight oat mix with soy milk and fruit. This mix has dried fruit, nuts, chia, hemp seeds, and a dash of cinnamon.
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I love seeing everyone’s recipes! Tonight I made a vegan version of “egg roll in a bowl.” It was very yummy and a very fast dish. I used a bag of shredded organic cabbage, broccoli, and carrot blend, a bag of meatless crumbles, garlic and chopped onion all sautéed with soy aminos and some umami seasoning. Served it over cauliflower rice, with some vegan kimchi and mini spring rolls. Would you believe this bowl is less than 400 cals but 31 grams of protein? Super yum! And dinner was ready in less than 20 minutes… and my seven year old loved it just as much as me and her dad!
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Coconut Saag, from Priya Krishna and the New York Times. Used tofu and kale.2 -
@enlightenme3 this recipe looks great - thank you! I tried making saag tofu a while ago and it was horrible, so I might try this one soon :-)0
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I made a farrotto (farro risotto) with onion, garlic, arugula, parsley, lemon juice and lemon zest. The cooking liquid was a mix of veggie broth and water (arugula, parsley and lemon were added at the very end). Eaten with my vegan parmesan substitute and braised leeks. I also added some gardein crispy tenders (I had a taste for it and couldn’t think of a good protein pairing). I‘m obsessed with the farrotto 🤩.2 -
@henridw2095 - your farrotto looks delicious! I love the chew of farro and pearl barley. Does it take about the same amount of time as an arborio rice risotto?2
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@enlightenme3 I have actually never made risotto (probably because my mom always kept going on about how much work it is). This took about thirty minutes for the farro to be done, plus ten minutes for the onions to soften before I added the farro, so 40 minutes total. Towards the end, there was quite a bit of stirring to make sure it cooks evenly. It’s apparently important that the farro is not parboiled (I used Bob‘s Red Mill Farro). There will probably be additional variations in the near future. I didn’t think it was a lot of work and it was delicious.2
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Tonight’s dinner of sheet pan oven roasted tofu and veggies w/ sourdough avocado toast. Truly my go to on tired days. So yummy!3 -
You had me at avocado toast!
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@henridw2095 That farrotto looks yummy, I still haven't tried your fairy dust but it's on my list of things to make! Meanwhile you reminded me of this delicious recipe. I love a nice hearty grain & veggie dish. (To make this vegan, substitute a different type of umami like dulse/tamari/miso etc. for the fish sauce, and obviously skip the eggs.)
Fried Farro with Pickled Carrots [...]0 -
@henridw2095 - here in the US we have a store called Trader Joe's that has some different types of foods under their own label. Last week I bought what they called Popcorn Piquant, which, judging from the ingredients is popped popcorn with fairy dust! Delicious. Now that I know about fairy dust, I'll just make my own at home.1
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Thanks everyone…I hope to catch up soon. I feel like someone hit me on the head with a frying pan…very tired.
@enlightenme3 I‘m German, but I‘ve lived in Chicago for the last 14 or so years…close to a Trader Joe’s. I stopped by last weekend for endives (the piggies love them), chili crunch and super firm tofu (I love these), but stayed clear of buying other things (love their veggie dumplings and Thai curry with tofu skin, among many other things).
Our Trader Joe’s is just around the corner from the biggest Starbucks in the world. I might stop by sometime for a nice specialty coffee (they have really nice Americanos). Now that I‘m trying to eat healthy and am withdrawing from coffee, I have few reasons to go there.
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