Vegetarians: What have you eaten today?

[Deleted member 532959]

All the best with your Unbreaduary!

Thanks! yesterday, I had bread with marmite for breakfast, and pitta bread with my vegan kebab 'meat'. All in all, it felt quite restrained

 

[Deleted member 532959]

iCloud storage full and so haven't been taking photos. Still pretty much the same kind of meals i.e tofu, rice, tvp, potatoes etc. Gonna be increasing the amount of tofu, as I scored a nice deal, and bought 2 kilos. Gonna have to freeze some, but it's looking like things will be getting a bit tofu-y, up in here

 

[Dr Snoddy]

B. Slice of HiLo toast with crunchy peanut butter, black tea, black coffee followed by 8km walk.
L. Salad bowl from local deli, 3 crackers and a wedge of Brie.
D. Going to be a pizza slice from deli - pastry filled with feta, spinach, sundried tomatoes with herby, mushroom greens.

 

[Dr Snoddy]

Hi, am feeling slightly stir-crazy so had a fridge-forage and tried this recipe.

Black bean noodle and tofu salad.

200g of cooked black bean noodles
1carrot chopped into small pieces
1 red pepper also chopped
Brunch of spring onions, sliced
1pkt teriyaki vegan tofu

Dressing

1.5 tbsp crunchy peanut butter
1 tbsp rice wine vinegar
Juice of half a lime
1tsp honey
1 clove of garlic, crushed
1 cm piece of ginger, grated
2 tbsp soy sauce

All mixed together then added to salad! This dressing could easily be modified according to taste. I shall be having this for dinner with stir-fried greens. If you don't mind more carbs soba or egg noodles would do the trick. I have tried to upload a photo but get the error message image too large!

 

[Mr_Pot]

Hi, am feeling slightly stir-crazy so had a fridge-forage and tried this recipe.

Black bean noodle and tofu salad.

200g of cooked black bean noodles
1carrot chopped into small pieces
1 red pepper also chopped
Brunch of spring onions, sliced
1pkt teriyaki vegan tofu

Dressing

1.5 tbsp crunchy peanut butter
1 tbsp rice wine vinegar
Juice of half a line
1tsp honey
1 clove of garlic, crushed
1 cm piece of ginger, grated
2 tbsp spy sauce

All mixed together then added to salad! This dressing could easily be modified according to taste. I shall be having this for dinner with stir-fried greens. If you don't mind more carbs soba soba or egg noodles would do the trick. I have tried to upload a photo but get the error message image too large!

Which black bean noodles do you use? I bought some black bean spagetti and discovered it was made from black soya beans rather than turtle beans. I don't have anything against soya beans but the spagetti wasn't very nice.

 

[MartyB]

Have just started trying overnight oats. Had my first one for breakfast

Rolled oats
Fromage Frais
Blueberries
Chia seed
Oat Milk (unsweetened)
Candarel.

The first spoon full was unexpectedly tasty.
Now searching for more ideas

 

[Dr Snoddy]

Which black bean noodles do you use? I bought some black bean spagetti and discovered it was made from black soya beans rather than turtle beans. I don't have anything against soya beans but the spagetti wasn't very nice.

I do use the black bean spaghetti that is sold by Aldi in the UK. It isn't amazing particularly if overcooked. However, if covered in some sauce or dressing it is a good source of protein. Also, as a form of soya it is good for those of us who have some degree of bone loss!

 

[Ledzeptt]

Hi, am feeling slightly stir-crazy so had a fridge-forage and tried this recipe.

Black bean noodle and tofu salad.

200g of cooked black bean noodles
1carrot chopped into small pieces
1 red pepper also chopped
Brunch of spring onions, sliced
1pkt teriyaki vegan tofu

Dressing

1.5 tbsp crunchy peanut butter
1 tbsp rice wine vinegar
Juice of half a lime
1tsp honey
1 clove of garlic, crushed
1 cm piece of ginger, grated
2 tbsp soy sauce

All mixed together then added to salad! This dressing could easily be modified according to taste. I shall be having this for dinner with stir-fried greens. If you don't mind more carbs soba or egg noodles would do the trick. I have tried to upload a photo but get the error message image too large!

I like it: I think we’re all “slightly stir-crazy” at the moment

 

[Ledzeptt]

I’ve not contributed for a while, so today has been:

B: Cheese omelette

L: Greek salad

D: “Meatball” black bean chilli with rice. It was a little weird - I adapted a BBC recipe for this - I don’t eat meat or rice, so I used frozen Quorn Swedish “meatballs” (they were quite bland, but I need to boost my protein intake) and I had no cauliflower so I grated some broccoli. Overall, it was tasty, and quick to make for a mid-week meal, but I’m sure any Mexican chef will be horrified at the thought of this dish!

https://www.bbcgoodfood.com/recipes/meatball-black-bean-chilli

I halved the quantity of tinned tomatoes (taste rather than carbs before anyone asks).

Ps. I’ve never eaten meat balls: Swedish, Italian or otherwise, so perhaps they’re always bland.

 

[VioletFoxtrot]

B: Low GI wholemeal toast with Promite and peanut butter
L: handful of macadamias and Coles choc-coconut icecream (11g carbs)
D: eggplant moussaka with low carb potato and lentils

I make a lower carb bechamel for moussaka and lasagne by grinding half a cup of raw cashews in a bullet blender and using that instead of flour, with soy milk, to make a really creamy sauce. Season it, add a dash of nutmeg, and it's a really nice bechamel alternative.

No new pics, but here's a breakfast I made. It's Orgran Vegan Easy Egg, which I make a half serve of (about 12g carbs) and add nutritional yeast. The sausage is Coles Herb and Sons Beef style (which I can highly recommend if you're in Aus).

 

[Ledzeptt]

Sunday:

Brunch: Fried eggs, baked beans, 2 LM mozzarella veg burgers and Roots cauliflower hash browns: yes, it was pretty substantial!

D: Traditional Sunday roast... Hazelnut loaf (homemade), swede “roasties” and sprouts/gravy

 

[Deleted member 532959]

Finally worked out what was going on with my phone camera, so I thought I'd take a snap of today's lunch.
Leftover air-fried taters, stripped of their jackets and chopped. Seitan steak, which I topped with Dijon, granulated garlic, herbs and curry. Added a liberal squirt of Heinz ketchup to the potatoes after taking the shot. Very simple and very tasty

 

[Deleted member 532959]

A snap of dinner last nigh (Actually, pretty much every night) - Rice, tofu, mushrooms, peppers, onions, peas and sweetcorn.
And a delicious Scooby-snack sandwich for todays brekky - Seeded rosemary bread, seitan, chia seeds, Hellman's vegan mayo, cucumber, raw onion, red pepper, Sheese vegan cheese slice, nooch, chia seeds. Just delicious!!

 

[Ledzeptt]

Friday:

B: Seedy porridge I.e. mainly chia, with flax, hot water, cocoa and topped with Greek yoghurt, raspberries, sunflower/pumpkin seeds. (I have this often.)

L: Tofu sausages (cauldron) sandwich on LivLife low carb bread

D: Black bean/beetroot burger on a brioche bun with vegetable chips (Roots). Recipe from Las Iguanas restaurant menu - fiddly, but I’d made enough to freeze and very tasty. (The bun was a luxury for me, even with extra insulin.)

 

[Deleted member 532959]

Friday:

B: Seedy porridge I.e. mainly chia, with flax, hot water, cocoa and topped with Greek yoghurt, raspberries, sunflower/pumpkin seeds. (I have this often.)

L: Tofu sausages (cauldron) sandwich on LivLife low carb bread

D: Black bean/beetroot burger on a brioche bun with vegetable chips (Roots). Recipe from Las Iguanas restaurant menu - fiddly, but I’d made enough to freeze and very tasty. (The bun was a luxury for me, even with extra insulin.)

View attachment 47606

That burger looks great, but i'm not sure I'd like it. Even though it can be easily veganised (The recipe even makes a point of it), i'm still not beetroot-adapted I'm getting better with it since incorporating it into fresh juices, but I still cant get past the earth-iness of that taste. But there are definitely good things to be had from eating it. Will keep trying, I guess.

 

[Ledzeptt]

That burger looks great, but i'm not sure I'd like it. Even though it can be easily veganised (The recipe even makes a point of it), i'm still not beetroot-adapted I'm getting better with it since incorporating it into fresh juices, but I still cant get past the earth-iness of that taste. But there are definitely good things to be had from eating it. Will keep trying, I guess.

That’s a shame. The other disadvantage of beetroot is grating meant my hands and chopping board looked like a (bloody) crime scene when I’d finished

 

[Deleted member 532959]

That’s a shame. The other disadvantage of beetroot is grating meant my hands and chopping board looked like a (bloody) crime scene when I’d finished

I still get to 'enjoy' the crazy staining, from the juices. Determined to keep juicing the stuff as I believe it's just one of those things that is worth the stress. It's made more manageable covering the taste with heavy use of juiced ginger and grapefruit. It's the same approach I used with celery. Even the smell of it used to make me gag. Now I'm at the stage of being able to eat small bites of it. All that from just adding it to juices. so there is hope.

On the burger front, I guess I can easily find a substitute.

Cheers!

 

[Scimama]

Flax seed and full fat yogurt

salad, mixed lettuce, cabbage, pepper, cucumber

courgette omelette

 

[Marie 2]

Carrot cashew bisque soup
Beyond Meat patty on a salad
Homemade bread sent from a friend

 

[Antje77]

Carrot cashew bisque soup

Sounds amazing!
So I've looked up a recipe and saved it to my Copy me that account. Does this recipe sound about right to you or do you have other tips for the soup?
https://www.veganvigilanteblog.com/toasted-cashew-carrot-ginger-bisque/