I made snacky balls with date paste, natural peanut butter, ground oats, cocoa, and hemp seeds.. Those are so filling, I've been having 3-4 for breakfast this week.
I think I'll make a barley mushroom and cabbage soup. I have to admit, it doesn't really appeal to me, even less now that I written it down
Tomato and barley sound like things I'd add to the thread "things that don't go together"love the sound of the snacky balls
the soup does sound blah and bland... maybe rename it to Tasty Tomatoey Veggie Cabbage Soup with barley and mushrooms
That sounds delicious. I always make roast parsnips and brussels with nut roast.I just took a nut roast out of the oven. My kitchen smells divine! I also made mashed potatoes and a broccoli and vegan cheese casserole in preparation for my Thanksgiving Day feast. I might make turnips. Then I will just have just creamed peas and carrots left for cooking tomorrow. I need to make hummus and some sort of biscuit.
I would have loved brussels, but with our Covid numbers going up of late, I wasn't keen on hitting the market too often. Everything came out wonderfully. Nut roast is my new favorite holiday food. I've frozen half and will have it the week of Christmas and New Year's. I had made chickpea cutlets for years for my holiday protein, and of course, I still love them, but the nut roast takes the meal up a notch. I would love to share the nut roast with my family because I think they would really enjoy it. It's so savory and rich.That sounds delicious. I always make roast parsnips and brussels with nut roast.