Whatcha Eatin ? - 2018

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Hadn't brought lunch today, so was at the mercy of the campus restaurant. Luckily, today's vegetarian meal happened to be vegan, though they had to bring out the chef to confirm. It was a warm dish of quinoa and vegetables with a discrete touch of nut served with tahini and soya milk dressing. Quite decent.
 
A salad made with chicory, pinto beans, quinoa, avocados, sliced seitan, vinaigrette and nooch.

A vanilla flavoured soya yogurt for dessert.
 
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A chunk of the new Follow Your Heart Mozzarella. I love eating it as is.
 
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There are two versions. They come in a block and the new version is harder, more firm than the original. For some reason, I don't like it cooked/melted, like on pizza, but it tastes good right out of the package. I will continue to use Daiya for cooking...lasagna, pizza, nachos, etc.
 
Leftover Boston baked beans with seitan. Chicory and avocado salad with evo dressing and nooch.

A vanilla flavoured soya yogurt for dessert.
 
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