Whatcha Eatin?

[Raven]

A Pukka vegan sausage roll. I have realised that I like pea protein a lot.

 

[shyvas]

Breakfast was salt & pepper crackers with Aldi pink Deli slices plus Shoreditch smoked.

Lunch was a salad; kidney beans, corn, grated carrots, sliced roast red peppers, smoked tofu, avocado, sliced beetroot, pumpkin seeds plus
vinaigrette/yeast flakes.

A banana.

 

[PTree15]

I'm having a bean dip made with kidney beans, vegan yogurt and spicy chili crisp -- a new-to-me flavoring. It's a a recipe from Derek Sarno, and it's pretty good with just the three ingredients, but I feel like it needs more tang. It also might benefit from sitting for a bit, lol. I ate it right away.

I did add some lime juice, and that kicked it up a notch. I'm thinking maybe pickle or olive brine might help the next time I make it. The base is good, though, and I will make this again. He made it with black beans, but I usually like bean dip with kidney beans. On the plus side, I'm loving the chili crisp. It has the perfect amount of heat.