This sounds tasty. How much peanut butter, dates and raw sugar do you use?
Whatcha Eatin?
- Thread starter shyvas
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lunch was very tasty - chick pea salad, green onions, cherry tomatoes, celery, arugula, black olives, seasoned vinegar, soy sauce, lime juice and a whole wheat pita on the side
Emma JC
Emma JC
Lunch was Aldi roasted street corn hummus with vegan cheese shreds on sourdough, and potato salad.
Now I'm having coffee and Aldi sea salt dark chocolate
Now I'm having coffee and Aldi sea salt dark chocolate
- Joined
- Dec 2, 2017
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- 1,209
- Age
- 51
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- Vegan
You'd want to know that in relation to the volume of water I used which I didn't mention and the fact that I blended it. Truth is, I just sort of winged it. The sweetness came primarily from the dates, and I topped up with a little raw sugar for extra sweetness. For peanut butter, I used 1-1 1/2 dollops for 2 soup sized cups of liquid. Dates, roughly a handful. This was all heated in water for easy blending. Sorry, I wasn't precise so I can't give you what you're after. Just experiment a little.
I had toast with Marmite and some salted peanuts when I got in for brunch. I was going to have my last clementine but it was mouldy.
I have some tortilla wraps left over so I will have them for lunch with chickpeas, salad and mustard.
I have some tortilla wraps left over so I will have them for lunch with chickpeas, salad and mustard.
This. But is very bland and disappointing. I will not buy it again. I’m used to Amy’s gluten/dairy free Mac n cheese which I find amazing. This just has zero flavor.
Urban Gardener
Forum Legend
Tempeh with garlic, pine nuts and marinara sauce.
The bulk tempeh isn't as good as some of the brands they sell in stores, but it's not bad either. It was a really good deal. I'd say the quality is similar to Freebirds tempeh back when they had it.
The bulk tempeh isn't as good as some of the brands they sell in stores, but it's not bad either. It was a really good deal. I'd say the quality is similar to Freebirds tempeh back when they had it.
I have a little bowl of peanuts, a bowl of green grapes and a cup of white tea.
- Joined
- Dec 2, 2017
- Reaction score
- 1,209
- Age
- 51
- Lifestyle
- Vegan
Stuff I ate today:
Coffee with raw sugar
Home made hash browns, salt, pepper, with tofu scramble and home made whole wheat bread with yeast spread. Cos lettuce.
Same bread, toasted, with peanut butter, banana slices and raw sugar
Apple and blackcurrant juice
pickles
carrot
pepitas
more potatoes
broccoli
indoor ripened tomatoes from my garden
Coffee with raw sugar
Home made hash browns, salt, pepper, with tofu scramble and home made whole wheat bread with yeast spread. Cos lettuce.
Same bread, toasted, with peanut butter, banana slices and raw sugar
Apple and blackcurrant juice
pickles
carrot
pepitas
more potatoes
broccoli
indoor ripened tomatoes from my garden
OP
OP
Cream of vegetable & tofu soup with a sprinkle of yeast flakes and a huge drizzle of evo.
I had scrambled tofu on two slices of toast with cucumber, cherry tomatoes and some vegan mayo.
That’s my kind of menu.
We have been eating a lot of potatoes, thanks to the air fryer. My son has become a real potato connoisseur lol. He cuts them and soaks them for at least fifteen minutes then parboils then air fries. That’s way too much trouble for me. Lol.
I will be having oatmeal again for the third morning in a row.
it is time for breakfast beans on toast with a side of thawed frozen cherries/banana
Emma JC
Emma JC
OP
OP
Vegetable & tofu soup/yeast flakes/evo.
A salad; beef tomatoes, fennel, avocado vinaigrette and yeast flakes.
A salad; beef tomatoes, fennel, avocado vinaigrette and yeast flakes.
Urban Gardener
Forum Legend
I made a sort of bean dip with great northern beans, eggplant caponata, and jalapeños! It's really spicey, yet completely delicious.
hmmm bean dip - good idea... think I will make that for tonight - I use a can of refried beans as I don't have any homecooked in the freezer other than in soup form - cut some yellow onion in casserole dish, add bell peppers, fresh chopped jalapeno, salsa, beans, olives, place in oven for 20 minutes or so and then serve with tortilla chips and a bit of cheeze on top - ty @NYC Gardener
Emma JC
Emma JC
