Carrot & cucumber sticks with guacamole.
A salad made with steamed round, yellow courgettes with evo vinaigrette and yeast flakes.
A berry pudding for dessert made with silken tofu, ground almonds and vanilla paste.
Supper/Dinner Time ! What's on the menu?
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Carrot & cucumber sticks with guacamole.
A salad made with steamed round, yellow courgettes with evo vinaigrette and yeast flakes.
A berry pudding for dessert made with silken tofu, ground almonds and vanilla paste.
A stir fry made with marinated tofu, vegetables deglazed with garlic, ginger, pomegranate molasses and smoked paprika.
A peach and a few apricots for dessert.
A Margherita.
A Caudron, Lancashire style banger with sautéed courgettes with garlic and lemon pepper. A gem lettuce salad with dressing and yeast flakes.
Homemade strawberry ice cream made with coconut cream.
MadamSarcastra
MadamSarcastra, over & out.
Most likely some of this:
I grabbed that yesterday, just in case there was a crockpot catastrophe. LOL
I'll save nummy taco leftovers for lunch with my father tomorrow.
My folks usually go out to lunch together (unless Mom's at the casino ), but Mom is in the midst of the annual Stages of Discovery program (the she helped found)... three weeks in the summer for school-aged youth to learn various aspects of theatre & finish up with a cute production at the end.... So poor Dad's by his lonesome around lunchtime. And I think he'd find the lentil/quinoa tacos far more enticing than steamed broccoli. They should pair nicely with the fresh corn on the cob my uncle drove up here... lots of it, from a local farm in his area (friends), non-GMO of course.
Back on topic... I was just impressed with the Amy's ingredients (not with the sodium content)... ricotta cheese and TWO kinds of parmesan without animal rennet! And I haven't had ravioli is SOOO long because of the stupid enzymes/rennet! OMG, tacos AND ravioli, two favortite foods in the same week, after almost two years without either! YAY!
I'll save nummy taco leftovers for lunch with my father tomorrow.
My folks usually go out to lunch together (unless Mom's at the casino ), but Mom is in the midst of the annual Stages of Discovery program (the she helped found)... three weeks in the summer for school-aged youth to learn various aspects of theatre & finish up with a cute production at the end.... So poor Dad's by his lonesome around lunchtime. And I think he'd find the lentil/quinoa tacos far more enticing than steamed broccoli. They should pair nicely with the fresh corn on the cob my uncle drove up here... lots of it, from a local farm in his area (friends), non-GMO of course.Back on topic... I was just impressed with the Amy's ingredients (not with the sodium content)... ricotta cheese and TWO kinds of parmesan without animal rennet! And I haven't had ravioli is SOOO long because of the stupid enzymes/rennet! OMG, tacos AND ravioli, two favortite foods in the same week, after almost two years without either! YAY!
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Last night I had a black bean burger topped with Daiya mozzarella shreds and stone-ground mustard, corn on the cob, grilled zucchini and a salad of tomatoes, cucumbers, olives and onions topped with Italian dressing. If I get home at a decent hour tonight, I might just have the same thing. The meal was so delicious.
A small platter of guacamole made with jalepenos served with crispy, smoked tofu chips and carrot sticks.
Baby watermelon and peaches for dessert.
Courgette 'spaghetti' or courgettini with pesto sauce made with sunflower and pumpkin seeds served with Violife
parmesan flavoured cheese.
Smokey tofu crisps with guacamole.
A yellow peach for dessert.
*like x 1,000*
Tonight I am having pesto sauce as well, on spaghetti topped with beet greens sauteed in olive oil and garlic. I have a Granny Smith apple for dessert.
I could eat it by the spoonful, lol.
My friend who has a farm (where I used to get the CSA basket, but she and her husband couldn't do it this year) brought in some extra veggies for me to buy. She had so much basil that I was able to make three batches of pesto and freeze some. I paid only $35 for the basil, 7 pounds of beets (with the beet greens!!), 5 pounds of potatoes, a pound of carrots, at least 10 bulbs of garlic, a bunch of green peppers and two cucumbers. What a haul! In the store, I probably would have paid more than $50 bucks (especially if I went organic; all of what my friend grows is organic). The basil alone would have cost $12 to $15.
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MadamSarcastra
MadamSarcastra, over & out.
Wow! Nice haul!!I could eat by the spoonful, lol.
My friend who has a farm (where I used to get the CSA basket, but she and her husband couldn't do it this year) brought in some extra veggies for me to buy. She had so much basil that I was able to make three batches of pesto and freeze some. I paid only $35 for the basil, 7 pounds of beets (with the beet greens!!), 5 pounds of potatoes, a pound of carrots, at least 10 bulbs of garlic, a bunch of green peppers and two cucumbers. What a haul! In the store, I probably would have paid more than $50 bucks (especially if I went organic; all of what my friend grows is organic). The basil alone would have cost $12 to $15.
Aubergine & Daiya cheese bake served with a gem lettuce salad with evo vinaigrette and yeast flakes.
A yellow peach plus a few hazelnut biscuits for dessert.
All I have had so far is a few tortilla chips with salsa, olives and a glass of wine.
Yum. Do you have a spiralizer? I keep thinking that I might get one.
Yum. Do you have a spiralizer? I keep thinking that I might get one.
All I have had so far is a few tortilla chips with salsa, olives and a glass of wine.
Yum. Do you have a spiralizer? I keep thinking that I might get one.
Yes, I have two.
Which one would you recommend?
The cheapest one as the results are the same. I will try and find it on line and post the link.
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