What I ate today for vegans

[PartTimeDomesticGoddess]

Shiny new thread

Today has been
L: grapes, 2 plums, sticky rice traybake with butternut, cashews and broccoli
S: handful of pistachios
D: potato and violife feta bake with cherry tomatoes, beetroot and Bombay carrot salad

Yesterday was
B: coffee/date/pb/banana/soya milk smoothie
L: aubergine curry with rice and spicy mango chutney, beetroot, small piece of naan and 2 satsumas
D: lentil shepherds pie, cauliflower, sprouts, peas and gravy

Today
B: porridge with blueberries, seeds and golden syrup
L: 1/2 carton of veg soup, a pear, sandwich (wholemeal bread, 4 slices of squeaky bean pastrami, gherkin slices and horseradish and mustard relish 😋)
D: Dirty Vegan chickpea curry (which I added spinach to) with rice, broccoli, small piece of naan
S: beetroot, 2 large dates, cup of soya milk hot chocolate made with posh hot chocolate that you melt into the hot milk

@ZaraTheWonderDog - have you cooked much from Dirty Vegan? How have you found portion sizes? This was my first one from the book I got for Christmas. It said it served 2 so I doubled it for the 4 of us and think we only ate about half!

B: coffee
L: bread, hummus, half a tin of fava beans
D: sweet potato and rice bowl with smoked tofu, greens, and tahini dressing
S: glass of wine and dark chocolate

@PartTimeDomesticGoddess for us his portions are on the generous side, but not hugely so. Eg the goulash was meant to serve 3-4; we are 4 people (one who doesn't eat very much) and we had one portion of leftovers. There's usually at least one portion of leftovers for a work lunch.

I'm not sure which book you've got but if it's the first one, it's good! We haven't tried even half the recipes in it but I can particularly recommend the mexican soup, last night's goulash, and the puttanesca aubergine parmigiana.

I love our Dirty Vegan Cookbook

I have been in a period induced state of perpetual overeating but have also made new recipes each day from the Green Roasting Tin book and they’re going down well with DH and DS, we’ve done the ratatouille, lunchbox pasta, kale and carrot fattoush, the miso aubergine and tofu

@ZaraTheWonderDog yes, that's the book I have. Thanks for the recommendations. I already had the aubergine one on my list, but the goulash sounds great too.
@Kintsugi16 any favourite recipes to recommend?
@Kobanidaughters the miso aubergine recipe is one of mr favourites. Hope you feel better soon

Today
B: coffee/date/pb/banana/soya milk smoothie
L: Bol Spanish bean and veg paella pot (couldn't resist the yellow sticker) and 2 satsumas
D: big salad of baby leaves (another yellow sticker item), tomatoes, cucumber, beetroot and avocado. Burger in a bun with 2 slices of cheese, Leon burger sauce, lettuce, sliced gherkins, jalapeños. With chips and plant kitchen coleslaw
S: small cup of posh hot chocolate

Miso aubergine sounds lovely! I might need to buy that book, I hadn't heard of it before. I've been dithering over the latest Ottolenghi but this might need to jump the queue.

Today
B: favourite treat junk food breakfast of moving mountains sausage patty, fake cheese, ketchup on a breakfast muffin. All kinds of wrong but hits the spot for me.
L: sourdough bread and Naturli
D: red and yellow lentil, tomato and spinach dhal with rice and pickles

L: Mexican lentil salad
S: peanuts and chocolate chips
D: all in one sweet potato and noodle thai curry from green roasting tin with satay tofu

So full!

Zara I want one of those breakfast muffins now!!

Yesterday was
B: toast and marmalade
L: leftover pilaf with bread and hummus
D: beige food wednesday, Fry's nugs, new potatoes and sprouts
S: the last of the Christmas biscuits

@ZaraTheWonderDog your MacMuffin sounds awesome to me too! I would also like the new Ottolenghi book as it looks beautiful (in case it's not obvious, I have a cookery book 'habit'). But I know I won't cook many things from it, as they always seem quite faffy (even though anything I have cooked of his has been delicious)

Yesterday was
B: 2 large dates, trek bar (peanut protein)
L: half carton of veg soup, lentil shepherds pie and gravy
D: cauliflower/leek/macaroni 'cheese', cherry tomatoes
S: pear

Same, @PartTimeDomesticGoddess . I do have a couple of his books already but the main recipes of his that I use are ones that have been printed online for free! (the oven -baked mushroom ragu is a favourite btw; was in the Guardian)

Yesterday:
B: Tomatoes on sourdough toast again - still as delighted by this as ever
L: Leftover dhal - much better the next day, and just vaguely warm too rather than piping hot
D: Stir fried noodles, marinated crispy tofu and veg

Today:
B: same as yesterday!
L: banana
D: coming soon - treating ourselves to a massive takeaway from a local vegan pan-Asian place that we've ordered from a few times before. I'm in Glasgow and we're really lucky with vegan options compared to the rest of Scotland. The children mainly are into spring rolls and salt n chilli chips but I am excited about my gochujang king trumpet mushrooms, tofu parcels, gem lettuce wraps, gyoza and chilli-specked sweetcorn!

Your takeaway sounds luuuush @ZaraTheWonderDog! The mushroom ragu looks fab too, will probably try that (or find that I already have it in my recipe folder, not yet tried 😂)

Really can't recommend the green roasting tin book enough. Another recipe tried last night for dinner, and it didn't disappoint. Not sure there's any advantage to cooking a minestrone in the oven instead of on the hob (and I did it in a casserole pot rather than a roasting tin as I doubled it) but it was really tasty. I've given a copy to a couple of people as a present too, with a nice enamel roasting tin and that's gone down well

Yesterday was
B: oats soaked in soya milk/yogurt with raspberries and seeds
L: chickpea, spinach and tomato curry with a piece of naan
D: the oven baked minestrone which had kale, borlotti beans and macaroni in it and served with chilli oil and toasted pine nuts. Plus apple/cherry crumble and custard for pudding
S: Apple and peanut butter, too many posh M&S salted nuts

The naan breads I've been eating are from Tesco and are really decent. There's 2 in a pack, but they're enormous! We either share one (usually between 3 of us) or I cut it into 3 or 4 pieces and freeze like that. 10-30 seconds in the microwave depending on whether or not they're still frozen

B: Smoothie with oats
L: Falafel burger
D: Leftover falafels with salad

@ZaraTheWonderDog: We roasted green cabbage with some olive oil and salt. I've also done it with red cabbage before but green works better I find.

B: coffee
L: gram flour "omelette" with mushroom and spinach
D: noodles with beansprouts, broccoli and Chinese leaf
S: made biscuits with the small child, then we ate most of them

Agree @ZaraTheWonderDog your take away sounds amazing! and @PartTimeDomesticGoddess I agree re green roasting tin, just menu planned for this week and cooking something from it every night including the minestrone

I can’t keep track of the evening snacks, suffice to say every day I usually gorge on chocolate chips, peanuts, rich tea biscuits and pistachios so not including those this is what my last few days have been:

Thursday:
L: lentil soup
D: thai sweet potato curry and noodles

Friday:
B: half a marmite bagel
L: lentil soup and an orange
D: thai take away (aubergine “catfish”, marinated tempeh and mung bean pad Thai)

Today:
L: soyrizo, cabbage and green bean scramble
D: beyond burgers, wedges and coleslaw

B/L: Mexican soup (quinoa, black beans, chipotle etc) topped with a small avocado and eaten with sourdough toast with naturli
D: beetroot Wellington with roasted swede/celeriac/parsnip/rainbow carrots/new potatoes, peas and gravy
S: alpro cherry yogurt, pineapple, more salted M&S nuts

I love the green roasting tin cook book

Yesterday: b: homemade hash browns, beans, mushrooms and a linda McCartney sausage for breakfast with coffee and orange juice
L: homemade yellow pepper and red lentil soup with seeded pitta bread and naturli
D: marinaded tofu with mushrooms, broccoli, udon noodles, miso, soya chilli ginger sauce and spring roll with sweet chill sauce, can of pale ale
S: plain crisps and houmous, 2 chocolate gingers, nuts and dried fruit

Today will be
B: same breakfast as yesterday (glut of potatoes!)
L: Sunday roast of homemade (with shop bought puff pastry) mushroom and walnut pasties, tinned carrots, peas, roast potatoes and onion gravy, crumble made with tinned apricots and frozen summer berries, icecream
D: same stir fry as last night with the other half of pack of tofu, another beer

We are trying to just go to the shops once a fortnight as we are in a high covid area but actually enjoying the challenge of using tins of fruit / veg!

@goteam your tofu stir fry dinner sounds lovely. I use tins of fruit, Sweetcorn, tomatoes and pulses all the time, but not sure that I like tinned peas/carrots etc. How are you finding them? I do have a decent sized freezer though, so I'd stock up on frozen in that situation. Are you making bread too?

B: slice of wholemeal toast with peanut butter and kimchi
L: cauliflower soup and a sandwich (wholemeal bread, naturli and marmite)
D: paella (dirty vegan) and salad
S: 2 coconut macaroons

B. Apple and blueberry crumble
D. Tofu steaks marinated in a cranberry and Chipotle sauce. Salad leaves. Chickpea, cumin cucumber and lemon salad. Mango and grapefruit salsa.

Home made cinnamon and cranberry rice pudding.

@PartTimeDomesticGoddess the tinned carrots were actually pretty grim but the kids liked them. The crumble however was great so I will be getting tinned apricots again. We use tinned pulses and tomatoes a lot but the tinned carrots were a mistake. I do like tinned sweetcorn though.

I have been making focaccia and flatbread but going to attempt a proper loaf tomorrow.

@PartTimeDomesticGoddess kimchi and peanut butter??? That actually sounds amazing. I’m going to try it!

L: coleslaw, hummus, some random Colombian antipasti a friend bought me ages ago and I found in a jar while doing a kitchen clean out
S: peanut butter stuffed pretzels and some soreen
D: escalivida with added potatoes from green roasting tin, and finished DD’s last spoonful of ramen noodles

B. Coffee, raw cacao smoothie with home made almond milk. H/M flapjack.

D. "Posh" beans and an applewood cheese toastie.
(Posh beans are baked beans but with added veg - today was onion, garlic, chill, peppers, vivera bacon pieces, a glug cranberry sauce type thing - the leftovers of the chickpea salad last night. All cooked down for ages. It's one of our favourites in this house. We usually put lots of coriander in it too but i didn't have any).

S. I have some cranberry rice pudding for later with some cherries