Whatcha Eatin?

A salad ; warm French beans, grated red cabbage, roast red peppers, thinly sliced spicy air fried tofu, vinaigrette walnuts/pumpkin/chia/sunflower seeds
& yeast flakes
A coconut milk yogurt/stevia
Cherry infusion
 
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tried a couple of small potatoes in my waffle maker - they turned out okay with a bit of ketchup - then made our usual steel cut oats and cinnamon raisin toast with peanut butter

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
 
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I roasted a tray of cauliflower and baby purple potatoes.

I don't like the purple potatoes :no:. Inside is more greyish than purple, and the texture is like Japanese sweet potatoes, and the taste? I don't know how to describe it- somewhere between a Japanese sweet potato with a slight spiciness?
They're between a Japanese sweet potato and roasted chestnut taste and texture
 
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Please tell us more! Mozzerella,well pizza mozzerella, is still something that eludes me.
I do a fermented cashew cheese, both with or without soy yogurt, but it's not 'mozz'
I tried this recipe: Shreddable Vegan Mozzarella
It's not going to fool anyone into thinking it's mozzarella, but it still makes a very good pizza. Flavor-wise, it's very close to mozz, but it doesn't brown up, etc. I'm soaking some cashews now for yogurt, to try one of the variety you're talking about.
 
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I'm having leftovers too. The spaghetti I made last night. I had some crumpets but they didn't fill me up as I slept in so late again.
 
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I had a strawberry yoghurt with mango chunks and then two toasted crumpets. Green tea.

I have the last of the leftover spaghetti for lunch. I have to finish up some of my fresh food as the shopping is coming today so I will make some vegetables sticks to have with mayo too.

I ordered loads of mock meat in the shopping this week!
 
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Leftovers :

One pot bolognese style ww orechiette plus a drizzle of evo.
A French bean salad with chopped walnuts/vinaigrette/yeast flakes
A coconut milk yogurt/stevia
Cherry & elderflower infusion/stevia
 
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