A stuffed red pepper made with 3 grain quinoa, spinach, mince, lots of spices, ground almonds, shallots, garlic and tomatoes.
A tossed batavia salad with vinaigrette and yeast flakes.
A huge slice of Cavaillon melon for dessert.
Supper/Dinner Time ! What's on the menu?
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A stuffed red pepper made with 3 grain quinoa, spinach, mince, lots of spices, ground almonds, shallots, garlic and tomatoes.
A tossed batavia salad with vinaigrette and yeast flakes.
A huge slice of Cavaillon melon for dessert.
Gorgeous as always. Do you bake your stuffed peppers in the oven?
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Oh yeah, I forgot about the air fryer. I need to check that out.
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A vegetable platter with freshly sliced seitan. The vegetables ( fennel, plum tomatoes, batavia lettuce and avocados) were from the local farm and I served them
with evo vinaigrette and some Greek olives.
Mint & cholcate chip vegan ice cream for dessert.
Seitan simmered in a mushroom sauce served with steamed round yellow courgettes and a tossed batavia salad.
Val
Forum Legend
Serbian ajvar 
. But i prefer to make it of white bell peppers instead of red ones. We call them "swallow peppers". Today we had a nice trip to the surburb and bought a bunch of veggies at the village market. And my favourite vegetable juices
. Fortunately, it is time now for aubergines, and they are so cheap and of good quality.
. But i prefer to make it of white bell peppers instead of red ones. We call them "swallow peppers". Today we had a nice trip to the surburb and bought a bunch of veggies at the village market. And my favourite vegetable juices. Fortunately, it is time now for aubergines, and they are so cheap and of good quality.
3 grain quinoa tabbouleh with sliced seitan.
Berries and coconut cream for dessert.
A glass of fizzy, Crystal light peach flavoured tea
Berries and coconut cream for dessert.
A glass of fizzy, Crystal light peach flavoured tea
Went to a restaurant with two friends and had grilled vegetable fajitas and lots of chips with salsa and guacamole.
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MadamSarcastra
MadamSarcastra, over & out.
MadamSarcastra
MadamSarcastra, over & out.
My last flatbread sauteed veggie sammich... which probably won't be enough... so probably some no-salt blue corn chips & awesome black bean dip to finish things off.
By the way, Jer said the dip was killer (didn't get to try it last time)... and it's salt-free & totally vegan!!
LMAO
By the way, Jer said the dip was killer (didn't get to try it last time)... and it's salt-free & totally vegan!!
LMAO
Courgettini with mince and raw tomato sauce with lots of basil and Violife Prosociano cheese.
White grapes for dessert.
Violife Prosociano with Parmesan Flavour - Violife foods, vegan cheese dairy free
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I will be making marinated grilled tofu (in a balsamic/sesame sauce), roasted potatoes and green peppers, and corn on the cob.
Val
Forum Legend
So I never made this because ION Restaurant had a fundraiser for shelter animals, and I decided to eat there instead. The restaurant donated 15% of all sales last night toward helping animals. I had a mushroom(less) seitan burger wrap with sweet potato fries, a glass of red wine and raspberry teasecake for dessert. Outstanding, I must say. The wrap had coconut cashew cheese, kale and grilled onions. I will get this again. It was so tasty.
Grayveggie
Forum Practitioner
I made brown rice, black beans, tomatoes, corn, onion, garlic. Just mixed it all together and added a little hot sauce. Quite good. And a cashew cookie Larabar for dessert.
And a cashew cookie Larabar for dessert.
I just had a platter with some nibbles ; cheese, Kettle sea salt and cracked pepper crisps, leftover cauliflower salad, apricots, a wedge of Cavaillon melon, some Cote d'Or plain chocolate. A huge glass of chilled shandy made with Tequila flavoured beer.
I was too tired to cook dinner and fell asleep for an hour afterwards.
I was too tired to cook dinner and fell asleep for an hour afterwards.
Another hot day so I made a small platter of leftover hummus with radishes, a slice of cracked pepper cheddar, abricots, grapes and some leftover chocolate pudding for dessert. A glass of chilled Chardonnay.
A salad made with leftovers ; chick peas, bulgur, black Greek olives, diced plum tomatoes, cucumbers and evo dressing with lots of chopped mint and flat leaf parsley.
Homemade frozen, vanilla yogurt made with cashew and coconut cream. The taste and texture was far better than
shop bought frozen yogurt.
1/2 glass of chilled Chardonnay.
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