Vegan no,4 What we eat every day !! Everyone welcome

[ppeatfruit]

Hello newbies, regulars etc.

Thank you so much for your sympathies, I won't go on too much, it was made harder for me, by dh not being well enough to come over with me or for the funeral, I felt the weight of my family on me because my daughters were very close to her (they haven't had children) and my son (her father) had been separated for many years from her mum. She blamed herself and everyone else in her grief. Aurora was an only child of 14, clever, pretty etc. We couldn't help but ask why.

B. HM smoothie, soaked figs, ground linseeds and almonds. grated whole lemon ,pears and apple juice with water.
L. Baked Spahgetti squash with parsley pesto, mushrooms. and spinach.
S.2 slices spelt bread with yeast spread'pnut butter and olive oil. (not spread) btw. I never stint on olive oil and I lost a lot of weight 6 years ago which i've maintained!
S.

B: sausage sandwich (Richmond sausages and reggae reggae sauce)
Lunch at a gastro pub near Oxford- roasted cauliflower wedge with hummus, grains, watercress and pomegranate seeds. Berry crumble and custard

S: collective raspberry yogurt, more chickpea puffs (hippea)

Utterly heartbreaking ppeatfruit

I'm getting better - kind of functional but not normal. I craved some comfort food today so:
B: potato bread, mushrooms, tomato.
L: Goodlife Nut Burger, celeriac mash, broccoli, peas
D: Courgette and carrot masala dal, chappati.

PartTimeGoddess your pub lunch sounds lovely, but I think the posters on here(including your good self) seem to cook up more complex, colourful and interesting food. Still, I think it's nice to get cooked for and I'd be grateful a pub had a vegan option even if they tend to gouge on the prices.

B: coffee date and banana smoothie
L: (well, random snacks post workout) blueberries, banana muffin, peanut butter stuffed pretzels
D: paella, wine, chocolate

Thanks for the flowers Sapat .

B.Finished pear smoothie
L. Ryvitas with the usual yeast spread\pnut butter and olive oil, raw onion\cucumber\grated carrot salad.
S. HM Spinach\white bean\butternut squash soup.

B: Hot chocolate, seeded toast, lemon marmalade. Apple
L: Goodlife Beanburger and salad
D: Miso and sesameseed baked Tofu, cauliflower fried rice with edamame, spring onion, pak choi, peas, ginger, white pepper, sesame oil, soy. Carrot and mooli "pickle."

How are you holding up @ppeatfruit?

@SapatSea that sounds like a delicious day. Lemon marmalade?!?

So the US chain of supermarkets we most frequent (who generally do a great line of vegan food) just brought out a vegan feta and it is the closest vegan cheese to any real cheese I’ve ever had - it was AMAZING because it’s the thing I miss more than anything and the violife one just isn’t anywhere near.

L: miso, ginger garlic soup with noodles and shredded cabbage
D: steamed lentil salad with tons of herbs about to go off, chilli, lime and aforementioned feta 😋

Thanks for asking kobani The grief comes in waves that are not so close together now, Except when I wake at night. it's strange how I need to talk to people about her and dh told hardly anyone when he was here on his own, men are weird

B.Pear and apple smoothie
L. Finished the spinach\pesto soup and spelt bread.
S.Made beetroot\white bean dip from scratch, fantastic with quinoa\rice crackers.

I’m sure @ppeatfruit and I’m sure it must be so hard with unanswered questions and her so so young, we’re here for you.

B: blueberries and raspberries
L: bagel with mashed avocado and vegan gouda
S: almonds and pumpkin seeds
D: falafel and shredded cabbage wrap with more of the amazing feta

@ppeatfruit so sorry for your loss, so v heartbreaking. I lost a couple of friends to suicide in my teens years and it took a long time to come to terms with. Hope you are holding up ok.

B: sourdough toast, olive olive & oregano
L: Greek chickpea salad with hummus and roasted mixed squash.
D: cavassa and chickpea curry
S: avo & hummus on toast, the most delicious Persian organic walnuts from out local shop, 100% dark chocolate and kiwi's.

I highly recommend the miso aubergine they were like a little piece of melted heaven. Will definitely be doing those again 😋

@ppeatfruit please talk to us as much as you want or need to. I have thought of you often this week
@SapatSea - I completely agree with your comments about many of us on here being able to make more adventurous food than my pub lunch on Sunday, but I enjoyed being out and someone else cooking. It was expensive for what it was though!

Monday
B: Monday smoothie
L: beetroot, Bol soup and marmite sandwich
D: noodles with hm black bean, chilli and garlic sauce, cavalo Nero and broccoli
S: kiwi, pear, sliver of semonlina cake

Tuesday
B: overnight oats with kiwi, mango and seeds
L: cherry tomatoes and a soulful one pot (lentil/spinach/squash)
Dinner at the craft beer and Mexican place again (with friends this time). We shared cauliflower wings, lime salt fries, tempura avocado tacos, black bean tacos and loaded nachos. The cauliflower wings and lime salt fries were particularly amazing

Wednesday
B: overnight oats with kiwi, figs and seeds
L: minestrone soup (GRT, this time made by DD15)
S: Apple
D: beetroot, tomatoes, baby cucumbers, Bombay carrot salad and potato and feta bake

You're all so sweet and kind thank you.

B. Leftover smoothie
L. Quick ryvitas and spread with shallots before dashing out for a needed shop!
S/sn. oats,spelt flakes, nut milk and almond butter with molasses. chicory drink

quinin The cassava sounds interesting. I have ssen it in grocers but think the waxy , hard coating would defeat me. Do you buy it ready peeled or is it easier to strip than it looks? Is it worth the effort - I can't even be bothered dealing with peeling squash that often.

Kobani the Lemon marmalade was shop bought -just jam really (sugar, lemons, pectin so easy to make at home). It was the last of it as no one in the house eats conserves anymore. It's fresh and bright.
www.crostamollica.com/products/conserves/lemon-conserve

PartTimeGoddess Bombay Carrot salad - I love that and have't made it for so long. Thanks for the reminder. I always seem to forget about dishes I like if they fall off my routine.

Yesterday:
B: Clove (thanks qunin), cinnamon and pear puree porridge
L: Nutburger and salad
D: Asian salad with peanut dressing and tofu
Based on this from my current favourite food blog:
www.feastingathome.com/thai-noodle-salad-with-peanut-sauce/

@SapatSea we make that Thai noodle veg salad all the time too!!

We make it a lot in summer. My husband adores the peanut dressing. Great without the noodles too. I like the blog, even most of the meals that aren't vegan are easily adaptable.

B: Blueberry and apple puree, few nuts
S: crisps
L: Potato bread, mushrooms, tomatoes, parsley
D: Stor fried Cauliflower rice, edamame, peas, julienned carrots, spring onions, corn, broccoli lots of ginger, white pepper, soy and a drizzle of sesame oil.

Yeah I’ll sometimes have it without the noodles and without the sesame oil if I want to watch the calories for a fast day or something. We love it!!

L: shredded white cabbage with falafel, olives and lemon
S: blueberries, blackberries, home made banana chocolate and hazelnut muffin, 3 rich tea biscuits
D: lentil soup with feta and kimchi siracha

Sapatsea Ref. peeling squash DON"T DO IT!!!!! I just jab one with a sharp instrument a few times (to it stop exploding in the oven) then brush with oil and bake in the oven at about C170ish ; you guage the timing by how 'done' you want it. If you want to cook it the next day or whatever, test it to see if it crunchyish to cut. If not just let it get softish , easy to cut or whatever you want!

B. apple, and filtered water with apple juice, soaked dates, ground linseeds almond butter ,lemon and ginger smoothie.
L. Grated carrot,endive and shallot salad with spelt bread and spreads.
Sn. nuts S. beetroot soup.

Thanks ppeatfruit great tip. I want to learn to love squash as it is so often on menus as part of the vegan option. Butternut seems to be the only one to buy locally or at the supermarket. I hate the often slimy or else dry bags of reading cut cubes or slices. There seems to be a lot more choice in the U.S. (spaghetti, acorn etc)

B: Hot chocolate, hobnobs (one of those days)
L: Colcannon, Goodlife nut burger, tomato ketchup
D: Preserved lemon, chickpea and quinoa slad with toasted walnuts.
Based on this:www.feastingathome.com/chickpea-quinoa-salad/

It's a tip from an old fashioned but very useful book by Jane Grigson called her Vegetable Book. I've also got a great easy way to cook quinces (I love them with apples in crumbles) from an Elizabeth David book. None of that boring, dangerous, peeling!!

B. Leftover smoothie
L. Pumpernickel with usual spreads, endive salad and mustard\walnut,olive oil dressing
Sn. HM brownie cakes with almond cream.
S. Bowl of steamed cauliflour and tamari.
and spreads

That a great tip, am def going to try it @ppeatfruit
@SapatSea I live in that states and you’re right, we have so many amazing varieties of squash especially at this time of year - I love spaghetti squash (might might it into a lasagne this week, it’s been a while) and delicata

B: porridge with blueberry and apple puree, cinnamon, toasted flaked almonds
S: apple, crisps
D: spiralised sweet potato noodles , lentil and cabbage with a dijon mustard viniagrette
based on:
downshiftology.com/recipes/sweet-potato-noodles-cabbage-lentil-salad/

Thanks Kobani Spaghetti squash is the only one that needs cutting! though you can bake it, unpeeled for 15 \20 mins then cut it in half, take out the seeds, loosen it a bit, if you want to, and finish it off facing upright. Obviously to get the pasta like texture!

B. HM grape juice and grapes, finish smoothie.
L. Finish salad with added cooked cauliflour and quinoa rice crackers\spreads.
S. Beetroot soup.

@SapatSea - I'm in south England and have only come across a few different varieties of squash this year through veg box schemes. The local farm shop has different varieties at this time of year too
@ppeatfruit I have tried cooking the skin before and didn't get on too well with it. Maybe I didn't cook it for long enough to make it as soft as I'd like, will try again. Does it matter if you cut the squash into pieces or does it work best if you keep the squash whole?

Thursday
B: kiwi, figs, trek peanut protein bar
L: cherry tomatoes, cavalo Nero/squash/bean stew with feta and seeds
D: veg fried rice with salted peanuts and broccoli
S: small protein shake, nakd bar, salted nuts

Friday
Breakfast out with DD15 who had an INSET day - sourdough with hummus, pumpkin seeds, roasted tomatoes, pea shoots and avocado. Smoothie (mango, pineapple and papaya)
L: roast cauliflower, butternut and sage soup, the collective raspberry yogurt and seeds
D: roasted veg lasagne, broccoli
S: salted nuts, fry’s chocolate cream

Yesterday was a trip to London. For my birthday, DH bought us a tequila experience at the portobello distillery. After a quick brekkie at home of kiwi, figs and a slice of toast and marmite we got the train to London and arrived at the distillery for midday where the tequila experience began with a margarita. That pretty much set the tone for the next 3 hours lol. As well as plenty of tequila and mezcal that we sampled, and another tequila cocktail (an old fashioned) we were first fed 3 tacos (one battered banana blossom fish, one guacamole and black beans and I’m honestly not sure what the other one was!) Plenty of guacamole and chips on the table, and a vegetable enchilada with vegan cheese. All really tasty. Then a few hours to chill/let our bodies deal with the alcohol at our hotel in Soho before friends came and met us for dinner at Mildreds in Soho. There I had spinach gyoza, kimchi fried rice and the most amazing creme brûlée that tasted exactly how I remember creme brûlée should taste. Plenty more to drink too 🙈

@KobaniDaughters meant to also say consider the tequila session when you're back in the UK. I think you'd love it!!

Happy Birthday PartTimeDomesticGoddess sounds like you had a great time.

B: Potato bread, tomatoes, mushrooms, parsley
S: crisps, biscuit
D: Courgetti, tomato and fresh basil sauce

I'd love to try spaghetti squash, looks like great fun the way the inside shreds into strings. I'll keep an eye out for them at local(ish) farm shops. I see Abel & Cole (UK) have them in stock atm.