Whatcha Eatin?

[Raven]

I found some new houmous pots in the shop near me. Red pepper and harissa. I had it with toasted pitta bread and salad and a green smoothie.

 

[SuicideBlonde]

Green tea and toast with apple butter and peanut butter.

 

[Andriana]

Bread with avocado for breakfast

 

[silva]

Bread with avocado for breakfast

I just nuked a potato with some of my steamed rice cheese- melts pretty well-I wish someone else would make it and talk about it, I'd love new ideas for flavor! I think the sauerkraut added a 'gouda' flavor, and next time will add a drop or two of liquid smoke

 

[Sax]

I made a quinoa and spinach salad with chickpeas and assorted veggies. The dressing I used was too oily...next time just salt pepper and lemon juice!

 

[Vegbeast]

Midnight snacking on some garlic bread with a new gem garlic and chive cheese I found. If anyone’s in Canada look into vegcheese they’ve got some sweet products

 

[shyvas]

Green lentil & vegetable soup plus chia/pumpkin seeds/yeast flakes & a drizzle of pumpkin oil.
A slice of granary baguette with spread.
A slaw with vinaigrette plus chia/pumpkin seeds, yeast flakes and crispy onions.
Raspberries & blueberries with soya cream/stevia.

 

[Veganite]

My friend gave me some of her sourdough starter. I love baking bread, but haven't really experimented much with sourdough. She gave me all the instructions to care for it. Sounds like a pet I'm caring for. I even have to feed it. *chuckles* Anyways, I am really looking forward to trying some sourdough recipes.

Anyone else like baking bread here?


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[shyvas]

My friend gave me some of her sourdough starter. I love baking bread, but haven't really experimented much with sourdough. She gave me all the instructions to care for it. Sounds like a pet I'm caring for. I even have to feed it. *chuckles* Anyways, I am really looking forward to trying some sourdough recipes.

Anyone else like baking bread here?


*

Me. I love yeast baking.

 

[shyvas]

Green lentil & vegetable soup plus chia/pumpkin seeds/yeast flakes & a drizzle of pumpkin oil.
A slice of sprouted ww bread with spread.
A slaw with vinaigrette plus chia/pumpkin seeds, yeast flakes
Elderflower & strawberry infusion.

 

[Sproutskies]

Green lentil & vegetable soup plus chia/pumpkin seeds/yeast flakes & a drizzle of pumpkin oil.
A slice of sprouted ww bread with spread.
A slaw with vinaigrette plus chia/pumpkin seeds, yeast flakes
Elderflower & strawberry infusion.

Sounds like some good variety. How do you make the soup?

 

[Sproutskies]

Sauce: finely chopped carrot, romanesco broccoli, spinach, red onion cooked down.. then added stewed roma tomatoes, garlic powder, dried oregano, a few dashes of the sweet cheap balsamic vinegar to get some more acidity. Tossed in some penne pasta, browned tofu.. added fresh tomato, yeast flakes + cracked black pepper on top.

 

[shyvas]

Strong coffee with soya milk/stevia.
A bowl of piping hot porridge made with steel cut pinhead oats plus a drizzle of soya cream and Sweet Freedom syrup.

 

[shyvas]

Sounds like some good variety. How do you make the soup?

It's basically a classic vegetable soup with either cooked or raw green lentils.

You need a basic stock, i.e. either water or stock made with either Vecon or Marmite plus 2 or 3 fresh (if possible) bay leaves plus
a huge sprinkle of dried herbs, 2 tsp of onion powder. If you have any celery leaves add them to the stock.

Chopped vegetables including either carrots or sweet potatoes ( you can also add pumpkin), an onion or/and a small leek, a courgette and a few cauliflower florets. If I have some French beans on hand, I also add a few chopped ones.

A few plum, tinned tomatoes, 1 tbs of tomato puree.

A drizzle of evo. Salt and smoked paprika to taste.

Cook (once the stock comes up to a boil, gently simmer) all of the ingredients if using raw lentils (roughly 1 cup) until the latter are cooked. Depending on the variety this can take up to 15 - 20 mins.
If using cooked lentils, I add them about 8 mins before the vegetables are cooked.

Whizz the soup using either a hand blender or FP. Adjust seasoning.

Serve piping hot with a sprinkle of smoked paprika, a drizzle of either pumpkin seed or olive oil, a sprinkle of yeast flakes and extra pumpkin seeds. Cubes of toasted gingerbread also pair well with this hearty winter soup.

The soup freezes well for a few months. You can also use it as a binder when making veggie burger or loaf.

 

[shyvas]

A pan fried Shroomdog with a cabbage slaw/Dijon vinaigrette/pumpkin & chia seeds/yeast flakes.
A slice of toasted ww sprouted bread with spread.
Elderflower & strawberry infusion.

 

[Raven]

A bowl of tomato and lentil soup and half a baguette with vegan cheese melted on top.

 

[Emma JC]

made flour out of some rolled oats and added it to my leftover colcannon and making a kind of pancake, some of my beans heated up with added tomato paste and garlic powder, toast on the side and a clementine

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[Urban Gardener]

I had some leftover pasta so I fried it with tempeh! It was so good.

Now I’m having some Revolution Darkest Chocolate vegan gelato.

 

[PTree15]

Thanksgiving feast. I couldn't finish my plate, so now I have a little plate of leftovers.

 

[shyvas]

A bowl of porridge (steel cut oats) with a swirl of PB and soya cream. The former tastes so much
better compared to instant oats.