What did you eat today? Pictures welcome!
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Miso is a traditional breakfast for some. I think it's a good one!2
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@mtaratoot thanks for the miso soup reminder. I used to make it often (with tofu, spinach, mushrooms, and green onions) and will stock up on the ingredients to make one soon.
I made ginger tumeric cashew milk this morning. Essentially soaked 3/4 cup cashews with one inch each peeled and sliced ginger and tumeric root, one medjool date, over night in a 32 oz jar filled with water (in the fridge). Blended this morning and enjoyed with home made müsli (oats, hemp, chia, walnuts, dates, cinnamon) and fruit. I think it turned our really nicely (although low in protein compared to soy milk). The ginger tastes very fresh and personally I enjoy the taste of fresh tumeric, which is more subtle. The original recipe called for three dates (it’s from „Rise &Run“ by Flanagan and Kopecky), but I‘m not a fan of sweet flavors, so I reduced it and loved the outcome. Just set up a batch overnight protein oats using 1:1 cashew and soy milk….
The Kale in the background ended up being sautéed with garlic for dinner.
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Just made a batch of soup (mix of veggies waiting for me in the fridge) and 2 portions of savory oats (kale and mushrooms) for the next days.
Proud !3 -
@Mayay440 nice! Was this the recipe @takinitalloff posted?
I threw together an emergency lunch and after workout snack this morning (fell short in planning this week). Roasted sweet potatoes from yesterday, streamed broccoli and chickpeas (cooked yesterday) tossed with sautéed garlic and (later) a tahini lemon sauce (left). Snack is my pumpkin seed spelt bread with hummus (made this morning from the same batch of chickpeas), pepper and apple.
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henridw2095 wrote: »@Mayay440 nice! Was this the recipe @takinitalloff posted?
Sort of. Without the egg and oil and replacing parmesan by nutritional yeast.
It is definitely that post that got me inspired to make some savory oats 😍3 -
@Maya440 I actually prefer it without the egg, too. I ate it with the egg the first time, but left it off for my subsequent portions. (To be fair, I boiled the egg rather than frying it, so I can't judge the recipe for that.) Oh and now that you mention the parmesan, I realize that I totally forgot to add that at the end, hahaha... I accidentally made it a vegan meal.3
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@Wiseinwellness Did you end up making the green soup for Easter?0
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takinitalloff wrote: »@Wiseinwellness Did you end up making the green soup for Easter?
No, my hubby got sick with a cold and his daughter is very paranoid, so we have kept all our dinner ingredients for this coming Sunday to make it then. In the meantime I got a great free high chair for the baby and can’t wait for her to give it a try. It pulls right up to our table with the tray so she can eat with us. I couldn’t believe how well it fit, and then it collapses into a cubby my hubby built years ago.
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oh no @Wiseinwellness I hope he feels better soon and that it doesn’t spread…3
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@Wiseinwellness : Hope your husband feels better soon!
@Maya440 : Soup sounds so good right now! I'll have to make some more, lol.
Made these blueberry bars today. I had some blueberries near the end of their cycle and a few strawberries, too. They married up very well. I used butter but coconut oil could be used to make dairy-free. It has an oat base. 100 calories and 6 gms sugar.
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Speaking of soup, today I made a big pot of miso soup because I’m very under the weather. It was just what I needed
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I also had some miso broth today, but just miso in hot water (felt tired). I hope you feel better soon @chelseynikole9618
I didn’t cook much today and resorted to eating an English muffin with radishes, pepper, and hummus I made last week. I also had silken soft tofu (cold) with toasted sesame oil and tamari. I sometimes make Liangban Tofu (cold silken tofu with a spicy dressing, garlic,…) this is a very stripped down version of it.1 -
Cambodian Neoum Salad with spicy cashew golden milk (thanks @henridw2095🤗)
Rice paper rolls filled with shredded purple and green cabbage, carrots, bean sprouts and mung bean thread noodles.
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I made walnut hemp butter for my morning oats (not as good as using them whole, but I’m having a colonoscopy next week and am not allowed to eat whole nuts and seeds in preparation). I also made a “dump & done” instant pot version of vegan butter chickpeas and soy curls. Pretty good and now that I tried the recipe, I’m sure I can improve next time. Starting Tuesday I have to eat low fiber…it will be challenging (I average 60-80g fiber/day).1 -
On the menu is vegan tofu taco crumbles from Sam Turnbull. I don't eat tofu a lot--it's a texture thing, but this recipe is really good. I put them into a burrito with veg refired beans, Spanish rice and lettuce. Most excellent!
Wow, I do not take the most appetizing photos!
But here's the link to the recipe: https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8C%9FJust%20for%20You%F0%9F%8C%9F:%2015%20Fuss-Free%20Vegan%20Dinner%20Ideas!%20%20-%2013554268
@henridw2095 : Hope your test goes smoothly! In more ways than one.
I know the prep is no fun, yikes.
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Finally made this soup and wow, it was delicious!!Spinach and Cilantro Soup with Tahini and Lemon by Samin Nosrat
The cilantro totally intensifies the spinach flavour.
Thanks for sharing the recipe with me @takinitalloff
Everyone loved it. (Only thing was it was a bit thin, but I made a roux to thicken it…next time will use less liquid and monitor for thickness). The tahini topping sunk in, but I loved that nutty garlic flavour.
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@Wiseinwellness OMG you liked it, I'm so glad! Yes I think it's totally addictive... so fresh and delicious, and unlike any other soup I've ever made. I actually like to make a big batch in the summer (to drink straight out of the fridge on hot days) and I just mix the tahini sauce in with the entire pot of soup, because yes it sinks in -- and for regular day-to-day use I decided I didn't care to make it look pretty, lol. (It turns slightly brown when stored in the fridge, but the flavor stays fabulous.) Thanks for the update!1
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Trillium54 wrote: »On the menu is vegan tofu taco crumbles from Sam Turnbull. I don't eat tofu a lot--it's a texture thing, but this recipe is really good. I put them into a burrito with veg rfried beans, Spanish rice and lettuce. Most excellent!
Wow, I do not take the most appetizing photos! But here's the link to the recipe: https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8C%9FJust%20for%20You%F0%9F%8C%9F:%2015%20Fuss-Free%20Vegan%20Dinner%20Ideas!%20%20-%2013554268
@Trillium54 Your pictures look great! I have printed off the recipe for this Sunday's vegan dinner. We did chinese last time (tofu and pepper stir fry) which I loved. This crumble is a great way to bring tofu into a taco situation without using that fake "impossible meat" or whatever it's called.
Thanks for sharing!
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I also made the soup today but with less water.
The raw garlic in the sauce is hard but otherwise it is good indeed and not my usual so thanks 😊1 -
Roasted some sweet potato medallions.
Cooking some butternut squash soup. I modified the recipe significantly from last time. Easy-peasy in the pressure cooker. I'll add a can of Sockeye when it's done.0 -
Rough week for my diet due to PMS and still coming out of my colonoscopy funk (way too many calories, but mainly healthy foods)…anyhow, I should be back to normal in a day or two (today was on track).
Date night dinner was vegan ramen at Ramen-San.
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This looks delish Eva.
You're doing great, sticking with showing up for your health.2 -
Roasted some sweet potato medallions.
My daughter and her puppy were visiting last week. We went to Trader Joe's and came across "Nothing But Sweet Potatoes" dog treats. Turns out they are just sweet potato medallions that have been dehydrated. Our comment to each other was that if the puppy didn't like it, her dad (my husband) would probably eat it :-)
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henridw2095 wrote: »Rough week for my diet due to PMS and still coming out of my colonoscopy funk (way too many calories, but mainly healthy foods)…anyhow, I should be back to normal in a day or two (today was on track).
Date night dinner was vegan ramen at Ramen-San.
Sorry you're still in a funk - I'm always trying to figure out for myself how to not let my funk last too long, but I haven't reached any good answers yet.
Your ramen looks absolutely delicious!2 -
I made a double batch (4.3 kg!) of khichdi yesterday, added zucchini (I always do when I have some) and experimented by also adding soy curls. It turned out fine, but I’m thinking crispy soy curls on the side would have been better (nothing wrong with them inside the dish either).1 -
This past week's bean dish (made with Rancho Gordo's deliciously potato-y Snowcap Beans):
White Bean Fennel Soup -- I prepped and portioned out several servings. Easy to reheat in the microwave (I add a tbsp of olive oil at serving time). Nice comfort food, I particularly like the rich tomato-y broth.
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Corn and Zucchini Salad with Feta... yum! (I couldn't find zucchini blossoms, so I made do without.)
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Office lunch equivalent of „girl dinner“, since I won’t meal prep until tonight…
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more „not really cooking“…sautéed ramps and rice eaten with raw silken tofu in a Szechuan Chili oil, toasted sesame oil, tamari dressing (lazy liang ban tofu).
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I found these the other day, I prefer wasabi peas, but they’re not bad. This tiny bowl had 14 g of protein. I‘m a sucker for anything spicy, including wasabi.4
