Whatcha Eatin ? - 2018

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My big lunch salad. Spring mix, hummus, strawberries, edamame, olives and balsamic vinaigrette.
 
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Leftover slow cooker lasagne made with mushrooms, soya mince and spinach topped with Daiya cheddar.
Out did yourself, again, I see. Looks awesome!
I can't wait to make my vegan lasagna in my crockpot. I just have to dig it out of the attic.
 
Out did yourself, again, I see. Looks awesome!
I can't wait to make my vegan lasagna in my crockpot. I just have to dig it out of the attic.

It's is so easy to make and it tastes fabulous. I also love the fact that I have lots of leftovers as I don't have too
much time to cook this week end.

I really do like slow cooker /crock pot cooking.:)
 
Fry's chicken nuggets with steamed green beans, carrots, peas and sweetcorn stir fried in olive oil with garlic and red bell pepper along with a tomato and onion salad. :lick:
 
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A vegusto cheese, avocado and mustard sandwich made with granary loaf. I couldn't manage to finish the cheese as it is vile.

A palm heart salad with Greek olives and evo/cider vinegar dressing.

Vanilla apple purée with a swirl of soya cream.
 
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Cream of mushroom soup with nooch a drizzle of evo served with hot granary bread toast, non dairy spread and Marmite.

A mixed salad made with palm hearts, grated carrots, black olives and avocados. Evo dressing.

Vanilla flavoured rice pudding for dessert.
 
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Hot tea with Benadryl and Tylenol. Lol
 
Cream of mushroom soup. Granary bread with non dairy spread and Marmite.

A banana and a carton of soya chocolate dessert.
 
Nothing right this minute, but earlier: avocado slices on my own home-made no-salt bread, lightly toasted. And a simple but rather good lentil-tomato stew. Water to drink, and a Stayman-Winesap apple.
 
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