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Whatcha Eatin?
- Thread starter shyvas
- Start date
I agree! I did not like Daiya yogurt at all. I prefer silk soy yogurt but nothing compares to dairy yogurt as far as taste and nutrition (except maybe Alpro lol) so I don’t eat it often.The Daiya yogurt was soooo disapointing and ridiculously expensive. We need to have some Alpro products in the US !
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I wish that I had remembered your comment as it would have saved me nearly $2. Alpro tastes really excellent and is far cheaper. I can get a giant pot for a 1 UKP.Daiya does not taste of
anything similar to yogurt. Moreover it was bland and not even sweet enough even for my taste buds.
I find the consistency to be weird too. Almost starchy, not light and creamy.I wish that I had remembered your comment as it would have saved me nearly $2. Alpro tastes really excellent and is far cheaper. I can get a giant pot for a 1 UKP.Daiya does not taste of
anything similar to yogurt. Moreover it was bland and not even sweet enough even for my taste buds.
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The worst non dairy yogurt I've tasted (besides coconut, but I just don't like that) was Forager cashew yogurt. Not remotely like yogurt. I used it as a dressing over fruit, as it was a bit sweet- kinda seemed right for waldorf salad
I made a dip with the Vitamix- a total of 1 cup almonds, cashews, hemp seeds, one can of tomatoes and chilis, 1/4 nooch, dash red pepper garlic powder onion powder
, 1 TBS lemon, 1/4 cup water. Blended on high about 4 min. Still not cheese sauce, but it's very good
I made a dip with the Vitamix- a total of 1 cup almonds, cashews, hemp seeds, one can of tomatoes and chilis, 1/4 nooch, dash red pepper garlic powder onion powder
, 1 TBS lemon, 1/4 cup water. Blended on high about 4 min. Still not cheese sauce, but it's very good
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An Aldi buffalo chik'n patty on a toasted ciabatta roll with pesto, buffalo sauce, onions, pickles and tomatoes.
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Just back from Whole Foods where I bought a vegan brownie, BB burgers, some store brand smoked frozen burgers, a huge mango for $1 and a small foccacia bun.
I will have a soft corn tortilla with Gardein crabless cakes (my favourite) with salad, guac, hot sauce and salse verde. A glass of pinot grigio.
I will have my brownie later on with some ice creeam
I will have a soft corn tortilla with Gardein crabless cakes (my favourite) with salad, guac, hot sauce and salse verde. A glass of pinot grigio.
I will have my brownie later on with some ice creeam
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Mmm, focaccia bread! I need to make that soon.
I'm having another Aldi buffalo chik'n patty on toasted white bread with all the fixin's.
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Val
Forum Legend
Before going to bed i had some comfort food: veggie nuggets with green plum Georgian Tkemali sauce; Georgian-style cabbage; pickled yuba of my favourite brand; chokeberries from our plot.
P.S.... @shyvas , if you don't mind, i really wanted to ask you: is there a method of cooking that is called "tombé" or smth.?? -I've always known that "tombé" is a ballet movement [i hear it almost every day at work], but yesterday night, i saw it in my dream: i saw veggies in a pot (they were being cooked in their own juice, without water,- there were a lot of tomatoes which were giving the juice, plus, there were pieces of baby courgettes and something else). I didn't see a lot, but i realized that this juice was getting condensed. And a strict cold male voice from above told me: "Tombé", and repeated it. When i woke up, i googled it and saw that this word is appliable to cooking too, but in Russian it was used (somedays) as it is, meaning the way of cooking meat (initially), and later - veggies. Unfortunately, very frequently, foreign words are pulled out of context or/and distorted,- that's why i'm asking what it means when used in food-related context?
I need to ask, at least,- otherwise my conscience won't be clear. Btw... tomorrow i'll try to make what i saw in that dream.
P.S.... @shyvas , if you don't mind, i really wanted to ask you: is there a method of cooking that is called "tombé" or smth.?? -I've always known that "tombé" is a ballet movement [i hear it almost every day at work], but yesterday night, i saw it in my dream: i saw veggies in a pot (they were being cooked in their own juice, without water,- there were a lot of tomatoes which were giving the juice, plus, there were pieces of baby courgettes and something else). I didn't see a lot, but i realized that this juice was getting condensed. And a strict cold male voice from above told me: "Tombé", and repeated it. When i woke up, i googled it and saw that this word is appliable to cooking too, but in Russian it was used (somedays) as it is, meaning the way of cooking meat (initially), and later - veggies. Unfortunately, very frequently, foreign words are pulled out of context or/and distorted,- that's why i'm asking what it means when used in food-related context?
I need to ask, at least,- otherwise my conscience won't be clear. Btw... tomorrow i'll try to make what i saw in that dream.
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Before going to bed i had some comfort food: veggie nuggets with green plum Georgian Tkemali sauce; Georgian-style cabbage; pickled yuba of my favourite brand; chokeberries from our plot.
P.S.... @shyvas , if you don't mind, i really wanted to ask you: is there a method of cooking that is called "tombé" or smth.?? -I've always known that "tombé" is a ballet movement [i hear it almost every day at work], but yesterday night, i saw it in my dream: i saw veggies in a pot (they were being cooked in their own juice, without water,- there were a lot of tomatoes which were giving the juice, plus, there were pieces of baby courgettes and something else). I didn't see a lot, but i realized that this juice was getting condensed. And a strict cold male voice from above told me: "Tombé", and repeated it. When i woke up, i googled it and saw that this word is appliable to cooking too, but in Russian it was used (somedays) as it is, meaning the way of cooking meat (initially), and later - veggies. Unfortunately, very frequently, foreign words are pulled out of context or/and distorted,- that's why i'm asking what it means when used in food-related context?
Tombe (sorry but don`t have the accent on the e on this US keyboard) is a method of either cooking vegetables rapidly in either oil or butter or
reducing a sauce until most of the liquid content evaporates. It is usually the method that I use for cooking kale, spinach, courgettes and leeks.
Thanks! 
