What I ate today for vegans 3!!

[Kobanidaughters]

New thread for all the deliciousness!

I think cannlini would work perfectly. We have started precooking the split peas or they stay hard forever and usually trying to just get everyone fed in the week rather than waft about enjoying the moment while gently simmering

B- coffee
L- fruit
D- cleanfooddirtygirl.com/super-fast-whole-food-plant-based-recipe-roundup-sweet-potatoes-with-creamed-spinach-plant-based-oil-free/
The sweet potato and creamy spinach from this with a few tweaks. Bloody awesome. I love this website

Love this thread. That ottelenghi soup looks great @DialsMavis, great tip to precook the split peas too.
What tweaks did you make @Mrbob?

Today
B: porridge with blueberries, seeds and golden syrup
L: Dahl with naan bread
D: Bosh butternut carbonara with crispy sage (current favourite pasta recipe) with broccoli and roasted cherry tomatoes
S: dates, ginger cake, raw halo mylk chocolate with pink Himalayan salt

I love Bosh recipes. I'm not vegan, but enjoy loads of vegan dishes.

Yesterday:
B and L: endless sourdough toast with hummus and tomatoes on, which shows no signs of stopping being my favourite thing to eat. Plus small bowl of breaded mushrooms and mayo.
D: chilli and 'holiday potatoes'.

Snack: banana

Which is your favourites Bosh recipe @ginfordinner ?

Do you cook fry/griddle the tomatoes AlmightyBob or have them raw ? I love them chopped and left to marinade in oil and fresh basil.

B: oats with almonds, goji, almonds and chia
L: Soup and half a sourdough sandwich with watercress and beetroot
D: Bosh Crispy chilli Tofu - it’s the first time I’ve cooked this and we agreed I should add some agave next time to sweeten it up a tad

...... and far too much white wine apparently, If my head is anything to go by this morning 😂

Their creamy korma is unbelievably lush @Kintsugi16.

Thanks, I haven’t tried that so will add it to my list. We like to try one new recipe a week.

As I said before, I'm not a vegan but I'm slightly lactose intolerant. Using cashew nuts to make cashew cream is a game changer for me and adds a touch of richness and luxury to loads of dishes. This korma recipe is the best korma I have ever eaten.

We love that Bosh carbonara, we didn't think the kids would go for it but they like it too, even more when when we add facon and peas.

Actually the only Speedy Bosh recipes they haven't been keen to have again are greens gratin and peanut stew, but we are going to have another go at peanut stew as not sure if it turned out correctly

@PartTimeDomesticGoddess that Halo with pink salt chocolate is my all time favourite

@KobaniDaughters I just have them raw, thinly sliced with a generous sprinkle of salt. If I wasn't in such a hurry to make and eat my toast I would do exactly what you describe. Also I saw an amazing looking recipe for fried tomatoes the other day in, I think, Jerusalem, which I've earmarked for summer.

I love cashew cream. I make it in large volumes and freeze it in batches - it freezes very well. I've got a Vitamix and it's great for blending nuts to a very smooth consistency but seems to struggle more with small amounts.

I’m collecting our weekly food order later so may have to wait until next week for the korma. Although chances are I will have everything I need anyway

Blimey this thread moves fast!!! Take a day off to get tested AGAIN and it's filling up so much !!!! it's brilliant.

Kintsugi Mention the gorillas to your dh. they do eat a few insects but we can get B12 with yeast flakes and or yeast spreads like Marmite. Tofu has 1\3 more protein than steak !

Diamond Congratulations for your extremely necessary work in the NHS, Interestingly at 70 I am nearly the healthiest member of my family and among most of my friends.

Liberty I think you'll find that coconut, which seems to be the main ingredient in vegan ready made cheese, yoghurts, plant milks etc etc is hugely calorific. I don't touch it with a bargepole!! (I don't want to ruin my 3 stone weight loss which I've maintained for many years now!!)

B. Leftover apple\christmas fruit mix linseed smoothie
L.Leek crumble leftover
sn. oaties, meridian yeast spread. Last of ginger chox. with chicory almond milk capuzzi.

S. HM onion soup (fab)

@AlmightyBob

I love cashew cream. I make it in large volumes and freeze it in batches - it freezes very well. I've got a Vitamix and it's great for blending nuts to a very smooth consistency but seems to struggle more with small amounts.

Yes, I have done this as well. It's brilliant in pasta dishes.

@PartTimeDomesticGoddess

Love this thread. That ottelenghi soup looks great *@DialsMavis*, great tip to precook the split peas too. What tweaks did you make *@Mrbob*?

Today
B: porridge with blueberries, seeds and golden syrup
L: Dahl with naan bread
D: Bosh butternut carbonara with crispy sage (current favourite pasta recipe) with broccoli and roasted cherry tomatoes
S: dates, ginger cake, raw halo mylk chocolate with pink Himalayan salt

Just ended up adding some tapioca flour to thicken it, more spinach, some nutritional yeast

Everyone’s food sounds so good

Just checking in really as the last few days have been grading days with no real proper meals except bats of mung bean soup so very uninspiring, and likely to be the same for the next few days.

@AlmightyBob you’ve reminded me though to make some cashew cream - since the soy creamer at my local supermarket got discontinued I always have my coffee black (which is fine most of the time but sometime I crave creaminess for comfort) and I had some cashew cream leftover from making whisky cream sauce and it was so good because for once I used our very underused vitamix so yes, will make another batch!

[quote DialsMavis]@PartTimeDomesticGoddess that Halo with pink salt chocolate is my all time favourite[/quote]
I hadn't had it before but my very thoughtful team gave it to me for Christmas (along with the speedy Bosh book and a bottle of gin. It's like they know me ). I really liked it

Today was
B: slice of toast with naturli and marmalade AND porridge with blueberries, seeds and golden syrup (about 2 hours apart)
L: minestrone soup
D: mejadra with roasted aubergine, inspired by @AlmightyBob. It was lovely. Followed by 6 booja booja honeycomb caramel truffles that I treated myself to from Ocado. Yum.
S: hot cross bun with naturli (M&S plant kitchen). Also delicious

And what have you been grazing on @KobaniDaughters? That's still interesting . I'm always fascinated by your Bitchin sauce. Would it post? I could send you some Sainsbury's millionaire slices (was that what it was?) in return

@PartTimeDomesticGoddess you’re so sweet. lol wish I could post the bitchin’ sauce it’s SO GOOD and I did just buy a huge tub from Costco in my favourite flavour (chipotle)

Pretty much been grazing on fruit, raw veg, salads bits, hummus, bitchin’ sauce, nuts, chocolate chips, peanut butter stuffed pretzels, bowls of mung bean soup, crisps, ....when you write it down like that it doesn’t sound as bad

DH got him and the DC ramen last night and bought me some agadashi tofu which was amazeballs

Which cashew cream recipes do you all use?
DH seems to react badly to oat cream (as we discovered after burns night)

B: Sourdough toast and marmite
L: Crisps, Banana, Eat Naural bar (on the move)
D: Indian Takeaway which was delicious
S: 2 chocolate digestives whilst I unpacked the shopping

I love snackey days KobaniDaughters
They can be surprisingly healthy.

I just google it when I want to make some, but usually I follow the recipe that it is in. The key is soaking the cashews for long enough, and having a really good blender.

www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648