What did you eat for Dinner/Supper today?
- Thread starter Damo
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Winter salad. Granary baguette with spread and some black olives.
Qwaychou
Forum Senior
I made udon with bokchoy, sugar snap peas, zucchini and spicy gochujang broth! Something fresh made for a change!
Forest Nymph
Forum Legend
I marinated and then pan fried sliced tempeh in tamari, ACV, fresh ginger, coconut sugar and just a drop of oil.
Then I sauteed oyster mushrooms, water chestnuts, and more fresh ginger with a drizzle of tamari (they make their own water then it cooks off).
I put this all together in lettuce cups. It was AMAZING. I have been on a ginger kick lately.
I'll probably also have some vanilla cashew yogurt in a bit.
Then I sauteed oyster mushrooms, water chestnuts, and more fresh ginger with a drizzle of tamari (they make their own water then it cooks off).
I put this all together in lettuce cups. It was AMAZING. I have been on a ginger kick lately.
I'll probably also have some vanilla cashew yogurt in a bit.
Ikea veggie balls, perogies with fried onions, date squares
Emma JC
Emma JC
Lentil & chestnut soup with olive oil, smoked paprika and yeast flakes. Baguette with spread/Marmite.
Alpro coconut yogurt.
Alpro coconut yogurt.
homemade split pea soup and crackers - besides peas it has celery, carrots, potatoes, onions
dessert - last of the date squares
and a couple of slices of raisin loaf
Emma JC
dessert - last of the date squares
and a couple of slices of raisin loafEmma JC
Lentil & chestnut soup with added vegetables plus a sprinkle of smoked paprika and a drizzle of olive oil.
Granary baguette/spread.
White grapes.
Granary baguette/spread.
White grapes.
Dougrus
Forum Practitioner
Roasted eggplant and spinach marinara over Chickpea rotini...with some dashes of scotch bonnet pepper sauce as usual....also spread a bit of guac on some whole grain toast and a glass of macadamia milk.
Qwaychou
Forum Senior
I made a spicy stirfry with tons of garlic, bokchoy, peppers,onions, and freah broccoli. I still have a cold so i needed the veggies
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I had mostly enough food between breakfast and lunch, so dinner was relatively light, somewhat naughty and uninteresting:
2 minute noodles with cabbage plus a few slices of whole wheat bread. I had a few beers towards the end of the evening.
Edit: Ah, forgot. Before this I had an iced cherry drink: Water, frozen cherries, ice, raw sugar, blended.
2 minute noodles with cabbage plus a few slices of whole wheat bread. I had a few beers towards the end of the evening.
Edit: Ah, forgot. Before this I had an iced cherry drink: Water, frozen cherries, ice, raw sugar, blended.
gnocchi primavera w/Gardein meatballs (2 each)
onion, garlic, red pepper (bell), mushroom, zucchini, broccoli, arugula, spaghetti sauce, nooch, chili pepper sprinkles, nutritional yeast, lemon juice on top
so yummy and about to have the leftovers for lunch....
Emma JC
onion, garlic, red pepper (bell), mushroom, zucchini, broccoli, arugula, spaghetti sauce, nooch, chili pepper sprinkles, nutritional yeast, lemon juice on top
so yummy and about to have the leftovers for lunch....
Emma JC
Red cabbage slaw with vinaigrette/pumpkin seeds/raisins/yeast flakes.
A bowl of linguini with olive oil and freshly cracked black pepper.
Raspberries & Alpro coconut yogurt.
Lemon juice/water.
A bowl of linguini with olive oil and freshly cracked black pepper.
Raspberries & Alpro coconut yogurt.
Lemon juice/water.
Dougrus
Forum Practitioner
open freezer - open package - take out 4 of 12 meatballs - place in sauce already cooking on stove
Emma JC
Dougrus
Forum Practitioner
Oh I see
Ive seen those around I think, will give a try!
I love doing a good marinara with roasted vegetables over whatever legume pasta Im experimenting with (these would be a nice addition). I think I have settled on chickpea or edamame. The black bean I havent been able to really get into. Its a bit chalky? I did have it with some pesto that I had frozen from the garden crop and it was fine but didnt care for it with marinara.
Ive seen those around I think, will give a try!
I love doing a good marinara with roasted vegetables over whatever legume pasta Im experimenting with (these would be a nice addition). I think I have settled on chickpea or edamame. The black bean I havent been able to really get into. Its a bit chalky? I did have it with some pesto that I had frozen from the garden crop and it was fine but didnt care for it with marinara.
marinara, that's the right term for what I made, not primavera... ty
Yeah, black bean is a bit tough as a noodle or pasta. The others are pea/bean ones are good although we tend to prefer whole grain.
Love pesto! this is my favourite recipe for pesto...
Emma JC
Yeah, black bean is a bit tough as a noodle or pasta. The others are pea/bean ones are good although we tend to prefer whole grain.
Love pesto! this is my favourite recipe for pesto...
Emma JC
Mole style borlotti bean & sweet potato chilli made in the slow cooker.
Apple crumble & soya cream.
Apple crumble & soya cream.
Dougrus
Forum Practitioner
Yes! This is almost identical to what I do. In the summer I get quite a bit of basil from the garden and make several batches so I can enjoy in the winter. I used to do different batches with different nuts but they never were quite as good as the pine nuts imo. Lightly toasting them as the recipe says is so key. Really brings out the nuttiness. I also grew a few different varieties and experimented with that variable which was good fun. II have never tried the nooch in the batches as I didnt even know what it was until about two weeks ago
but Ill do a batch next summer with it as it is now a staple in my spice cupboard.
Leftover mole chilli with short grain brown rice.
White grapes.
White grapes.
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