Whatcha Eatin ? - 2018

[MadamSarcastra]

My last piece of roasted veggie pizza spread with that friggin' awesome pesto I made yesterday....

 

[KLS52]

Fresh Neo Tuscan Boule bread with homemade vegan butter. lol


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[SuicideBlonde]

What's your cucumber salad recipe?? I have three cukes (gift) & have no clue what to do with 'em.... LOL

I just mixed a bit of veganase, balsamic dressing, mustard, garlic and onion powder. No recipe, I just threw it together.

 

[PiSis]

scrambled tofu burritos....
Heat coconut oil, add sliced and pressed (in a clean dish towel) tofu, smush it up with a spatula, add pink Himalayan salt and then some nooch (nutritional yeast flakes) and voilà...simple yummy goodness!

 

[Moll Flanders]

^ Yum. I was going to make a tofu scramble for breakfast. I might make one for lunch instead. Sometimes I love having tofu scramble with a big spoonful of salsa.

 

[shyvas]

^ Yum. I was going to make a tofu scramble for breakfast. I might make one for lunch instead. Sometimes I love having tofu scramble with a big spoonful of salsa.

I wish that I could like tofu.

 

[Moll Flanders]

I didn't like tofu when I first ate it. That reminds me that I saw the pomegranate molasses that you use the other day, but I forgot to buy some.

 

[shyvas]

I didn't like tofu when I first ate it. That reminds me that I saw the pomegranate molasses that you use the other day, but I forgot to buy some.

I've been trying hard for years. The only way that I'll eat it is in either dips, purées, burgers or minced with tons of other ingredients. I actually like marinated tofu crisps which I serve with guacamole.

I usually buy PM's at Sainsburys. However, I found some in Waitrose and it is their own brand.

 

[KLS52]

I wish that I could like tofu.

It has to be cooked well and dried out for me to enjoy it. Even when I order it from a restaurant, like Sesame Tofu or General Tsao's, the tofu is fried but cubed in fairly large pieces so while the sauce makes it flavorful, I don't particularly like biting into the soft squishy tofu, lol.

When I make tofu at home I press out as much water as possible and cook it to death. I stopped freezing it first because I have been able to get satisfactory results by just pressing it.


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[shyvas]

It has to be cooked well and dried out for me to enjoy it. Even when I order it from a restaurant, like Sesame Tofu or General Tsao's, the tofu is fried but cubed in fairly large pieces so while the sauce makes it flavorful, I don't particularly like biting into the soft squishy tofu, lol.

When I make tofu at home I press out as much water as possible and cook it to death. I stopped freezing it first because I have been able to get satisfactory results by just pressing it.


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We get three kinds of tofu over here ; very firm ( it is a bit dry and crumbly) firm and silken. The latter two are very
expensive so I usually end up buying the former which only costs around 1.90 € for a 400 g pack.

I have tried various methods and I only like it if it doesn't have the taste ( it is actually tasteless) or texture or tofu.

Having said that I still buy it as there is very little choice of non animal protein products over here. I usually end up making a huge batch of seitan which I prefer to tofu. This reminds me that I'll have to make a batch tomorrow as I have nothing to eat.

 

[MadamSarcastra]

Nothin' yet.... but it's gonna be somethin' alright....

I've deconstructed & reconstructed more than a couple things out of one botched (restaurant) sandwich wrap. Don't worry, no meat issues... just asked for no cheese... I know they have vegan cheese, not my fave, I still eat cheese but only with non-animal/microbial/vegetarian enzymes... so I don't trust ANY restaurant cheese unless someone can tell me what the ingredients are.

Back on track, it had cheese. **gasp!** However, the wrap was heated just enough for all the veggies (tomato, red pepper, red onion, mushrooms, spinach, etc.) to slide right off & keep the cheese on the wrap. I made THAT cheese wrap for Jerry earlier in his toaster oven, he's taking the other half to work tomorrow... (yeah, shredded provolone... I smelled it. LOL) ....
I'm cookin' up my veggies now, gonna spread that red pepper almond "mayo" pure BLISS on a flatbread throw on some uber-sh*tty-tasting GoVeggie shredded somethingorother & sprinkle o' nooch, fold it up, play a game, say good night, & hope to hell it's a damn good sammich 'cuz it might be the last semi-solid-but-certainly-non-crunchy food I'll eat in several days (yeah, try the last two weeks)....

Been stressing out, but must eat, whether I want to or not. Sorry for babbling on here.

 

[PiSis]

Re tofu: have always loved it, in all it's different degrees from soft to firm and prepared any which way. Must say I was quite distressed when those "reports" stared putting it down a few years back, but the truth prevailed and as long as it's GMO free, we are good to go!

 

[shyvas]

A strawberry, soya protein smoothie for lunch.

Just back from the local hypermarket and I'm having a few delicious apricots for a snack.

 

[SuicideBlonde]

cucumber salad on a croissant.

More.

 

[Val]

How are you feeling, SB? Have you had a day off, which you needed so much?

 

[SuicideBlonde]

Tired, but I am not doing much. Having an afternoon beer.

 

[Val]

Red beans with bull-heart tomatoes, parsley and armenian adjiga.
Eggplant stew with penne for tomorrow morning.

 

[Moll Flanders]

I'm making homemade tomato soup with a cheeze toastie for lunch and then homemade lentil or chickpea (haven't decided yet) curry with basmati rice, cucumber and mango chutney for dinner.

 

[PTree15]

Crackers and peanut butter.

 

[shyvas]

Last night's leftovers ; spinach & tofu baked served with quinoa salad.

A white peach and apricot for dessert.