Can we please have a 'What I ate today' thread, vegan style?

[LeftieLovegood]

I'll start!

B: bran sticks and oat milk, glass of OJ.
L: Hummus and tomato toastie.
D: Stir fry: pepper, courgette, onion, garlic, ginger, carrot and Quorn chicken-style pieces, noodles and lots of soy sauce. First time I've tried the chicken-style pieces; they were on offer. Nice and low cal/high protein, but nothing special in terms of taste.
Snacks: apple, banana, bombay mix.

@PartTimeDomesticGoddess your menus are on fire at the moment! What was the potato bake?

I had a day of salads and beer
L: lentils, tomatoes, cucumbers, lettuce
D: white cabbage, tomatoes, lentils, coriander, a lot of chilli!!
3 beers

Everybody's food sounds delicious and so accomplished! I'm not a great cook tbh so I'm feeling my meal selection is a bit bland in comparison.

B: tons of berries, nuts, seeds and soya yogurt
L: Salad with coleslaw, roasted tofu, beetroot, sun dried toms, puy lentils and avocado
D: courgetti "pasta" with red pesto, quorn pieces, chickpeas, nooch, and steamed veg

Snacks: fruit, raw veg, and too much marzipan chocolate

Beneath The menus are sometimes simple sometimes not! It's not a competition !!!! We're all different with differing tastes. Yours sounds lovely to me. I use Hugh Fearnley W's Veg. Everyday and Jane Grigson's Vegetable Book for inspiration.

B. Peach chopped into a bowl with leftover strawberry smoothie.
L. Grated, gently fried courgettes and mushrooms\garlic and spring onions with tahini/yeastflakes on ryvita
S. Used up peach\strawberries, cherry juice, lemon,dates smoothie

@BeneathTheMilkyTwilight - I agree with @ppeatfruit, menus vary a lot and I love the different way we all eat. I've never roasted tofu, how/with what do you do that?

@IJumpedAboardAPirateShip, why thank you . The potato and feta bake is new potatoes cooked and then lightly mashed before mixing in spring onions, olive oil and feta and grilling with a bit more olive oil drizzled on. Really tasty, happy to post the proportions later if you're interested?
DH cooked it last night (very unusual but DD and I went to ikea) and we found out it does work pretty well with some new potatoes and some normal spuds after he didn't listen when I told him what to use 😂

Love that baked potato idea am def going to try it esp as I have an obsession with violife feta. Sounds like a good side to have with a BBQ too

@ppeatfruit I love HFW 2 veg books, they’re the ones I use more than any others as well

I wouldn’t worry @BeneathTheMilkyTwilight I think sometimes a meal might sound a bit fancier and involved than I think they often are, but it did take me a while to relearn how to cook to be honest. I keep my experimental fancy recipes for dinner parties so haven’t been able to do that for a while and finding I’m mainly eating stuff at the bottom of the fridge in either Japanese or Mexican spices or tahini!

Parttime Ref. roasted tofu. I usually quite gently fry it, but you could roast or grill it too after marinading the firm sort, cut in fingers or squares, in lemon juice, drop or 2 of water/celery salt\crushed garlic and wasabi paste or mustard. etc (don't use oil until you cook it though because it stops it soaking up the flavours)

B. finished the cherry smoothie
L.Beetroot /salad/tahini sandwich
S\sn. peach,'figs\dates

Thanks for the encouragement! I do love reading all the ideas, and it definitely gives inspiration, I just need a bit more confidence I think

I looked at my tofu recipe and it's actually baked not roasted, but it gives a great texture with a crispy, salty outside that makes me think of lovely roasted foods. It's delicious cold in salads, especially the crispy crumbs you get in the baking tray if you're a bit over enthusiastic when mixing the tofu so it breaks up a little

itdoesnttastelikechicken.com/baked-tofu-bites/

Yesterday was
B: a spinach and mango smoothie. We'd run out of pineapple which is what I usually have, and I have to say it wasn't very nice with the mango.
L: rice salad with pesto and chickpeas
D: take out "tofish" and chips (battered tofu with nori for flavouring). It wasn't that great tbh but I was grumpy because i ordered a battered vegan sausage and when we got to the park to unwrap and eat, they'd given me a meat sausage. Luckily I spotted the difference and didn't eat it.

Snacks :still too much chocolate, but raw veg to mitigate

Am very tempted by a HFW book. Which one would you start with/do either of you use more?
Thanks for the tofu ideas, will add those to the things to try category. Still have lots and lots to try.

Yesterday was
L: chickpea/aubergine/tomatoes spiced stew topped with violife feta and eaten with a warm whole meal pitta
D: spicy shiitake stir fry with tenderstem, baby corn, green beans, mange tout and carrot served with rice
S: crackers and more posh vegan cheese (yum!), fry's chocolate cream, lots of popodom sensations crisps

B: toast, naturli spread, marmite and orange juice, coffee and 2 Traidcraft ginger biscuits (now labelled vegan)
L: slice of sourdough toast with garlic mushrooms and posh garlic and herb vegan cheese
D: will be homemade veg curry and dahl with lemon rice, veg pakora and half a naan bread with pickles and a glass of lager.
S: ginger biscuit, small Oggs cupcake, small packet of prawn cocktail (vegan!) crisps

@BeneathTheMilkyTwilight most of what I cook is from recipes. I just accept that sometimes they're recipes I won't cook again (or will adapt/change next time). They're rarely inedible so it's all research as far as I'm concerned

Proportions for the potato and feta bake are 500g new potatoes, 3 tablespoons olive oil, 100g feta, handful of spring onions. Parsley would be good if you had it. In our house that serves 2, with salad of some sort (something with some crunch is good texturally)

I’m getting more confident with tofu too but it took a while! I like it best dusted with nooch, salt and pepper, garlic powder and dry fried in the cast iron pan

Yesterday was:
L: avocado on toast
S: courgette and banana bran muffin
D: blistered shishito peppers, roast Brussel sprouts, roast cauliflower and lemon tahini sauce
S: courgette and Lemon bread (I have a lot of courgettes to use up)

PartTime I use HFW's 'R.C. Veg. every day' the most, it's nice because it's not fussy and gives good alternatives to the ingredients, which is great because it underlines the flexibility of most recipes.
The Jane Grigson book is very old but none the worse for that. It gave me the brilliant tip for steaming veg. without peeling them. You just scrub them first and then peel when cooked (great for roots) because you still get the vitamins and minerals that tend to be close to the skins. It also gives you the steaming water which makes a lovely stock!!

B. lovely nectarine, apricot/cherry juice/lemon smoothie. I'm using a tabsp. of linseed oil in my smoothies now, it's full of omega 3s and easier for the body to access than the seeds.
L. leftover mushrooms\onions\garlic in a bowl with a little raw spinach, crunchy bread squares and tahini\yeast flakes olive oil of course!
Sn\S. Cherries, figs and walnuts

What's nooch IJumped ? DD1 used to call anything she didn't know ,when she was tiny, a 'noot' !!

Yesterday was

B: peach, mango, raspberries with chopped hazelnuts, seeds and soya yogurt
L: baked shamembert (see what they did there ) with bread sticks, celery, few tomatoes and some pickles
D: large salad, mixed veg curry from the freezer with naan bread. HM Frangipane

@ppeatfruit thanks for the recommendation, am very tempted. I'm decluttering my cookery books, thinking can't remember when I last used some of them. That makes space for a few more that reflect my current eating/cooking style
Nooch is nutritional yeast. Is that what you mean by yeast flakes, or are they something different?

Yup I meant nutritional yeast. I don’t use it often but I do like it dusting my tofu!

I use both Veg Every Day and Much More Veg, the second is vegan friendly whereas the first is vegetarian but with plenty of vegan options. I’m yet to have a duff recipe from either.

I just treated myself to Vegan Richa’s book - I use her blog a lot. She’s Indian so a lot of her food has a lot of ingredients but I love it and her recipes always hit the spot perfectly

Yesterday was:
B: banana, courgette, bran muffin, 3 apricots
L: hummus and crisps and home made crumpet with marmite
S: more hummus with pita chips
D: pasta shells baked with tofu ricotta and fresh tomatoes, with roasted courgettes. Frozen mango and almond butter
Evening S () two slices of toast and marmite

B: slice of toast and jam with coffee
L: butternut squash risotto with garlic and herb cheese and sage, orange juice
S: doughnut and coffee
D: will be veg balti, lentil dahl, lemon rice, veg pakora, naan bread and pickles with something alcoholic. (Small portions of each item so not as much as it sounds)

I love the Vegan Richa blog @IJumpedAboardAPirateShip

B: toasted cornbread with flora, a coffee with almond milk and a banana
S: naked wholefoods blueberry muffin bar
L: falafel wrap with hummus and carrot
S: pomegranate and raspberry smoothie
D: richmond vegan sausages with beans, mushrooms and a toasted bagel

will probably have a can of thatchers gold this evening

B#1: toasted cinnamon and raisin thin bagel with flora and cream cheese
B#2: slice of toast with naturli and marmite
L: crackers and posh vegan cheese, HM mini jam tarts (made the pastry using vodka to bind instead of water. Never done that before, did make it nice and crisp which is what the blog I read claimed)
D: roast potatoes/parsnips/butternut/celeriac/sprouts with peas, broccoli, Yorkshire puddings and a shroomdog sausage, gravy
S: strawberries, strawberry mivvi type ice cream

And I may, or may not, have just ordered a couple of new cookery books

B#1: toasted cinnamon and raisin thin bagel with flora and cream cheese
B#2: slice of toast with naturli and marmite
L: crackers and posh vegan cheese, HM mini jam tarts (made the pastry using vodka to bind instead of water. Never done that before, did make it nice and crisp which is what the blog I read claimed)
D: roast potatoes/parsnips/butternut/celeriac/sprouts with peas, broccoli, Yorkshire puddings and a shroomdog sausage, gravy
S: strawberries, strawberry mivvi type ice cream

And I may, or may not, have just ordered a couple of new cookery books

Was it tricky to post yesterday ? PartTime (I find that when the MN office are working on the site that I can't post at all!)

The nutritional yeast flakes I have in Fr. are bought 'en vrac' in our Bio coop without a brand . In England they are by Engevita. I've never seen the Nooch brand where do you buy them?
B. leftover nectarine smoothie
L. Carrot\beetroot\spring onion juice with spelt toast.
S. HM courgette curry ,twas yum, with tofu yoghurt (we also have too many courgettes!)

@ppeatfruit yes I did! It said it couldn't post so I pressed post again which then posted it twice
And nooch isn't a brand, I think it's a generic reference. I use the marigold engevita ones

Didn’t realise you were in France @ppeatfruit where about? No wonder you have access to so much lovely fruit! My parents used to live in the SW near Toulouse and god I miss those french markets!

Yesterday was:
L: avocado and tomato
D: hummus stuffed empanadas (I was supposed to have mushrooms but they’d gone off so I cobbler together hummus, tomato, olives and actually it worked really nicely!) with sugar snap peas
S: 2 beers, a G&T and another slice of toast and marmitr

B. Sort of guac on toast
L. Jacket potatoe with flora and guac
D. Having leek and potatoe soup
Snacks peanuts and a crisp read and banana

B: slice of toast and marmite, orange juice and coffee
L: Jamaican vegetable patty with chilli sauce, bowl of quinoa crisps, bowl of grapes
S: tea and Oggs chocolate cake (a bit dry and not that nice but had a box of 4), apple
D: Will be butternut squash risotto with sage and garlic and herb cheese (leftovers from yesterday) and a glass of white wine

L: strawberries, veg and chickpea tagine
D: big salad, spaghetti and spicy lentil bolognese with broccoli