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Whatcha Eatin ? - 2018

Discussion in 'Food & Drink' started by Pickle Juice, Jun 3, 2012.

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  1. Tom

    Tom Addicted Poster

    For breakfast, I had a very simple muesli: rolled oats with an apple. For lunch, it was a vegan falafel burger with fresh-made french fries on the side at the farmer's mar5ket , and a Braeburn apple some time later.

    (There's a farmer/vendor at this farmer's market who has the most amazing variety of apples: the commonly-available ones like Delicious, Golden Delicious, and Honeycrisp, but also others like Stayman Winesap, Braeburn, Red Haroldson, Arkansas Black, Suncrisp... I asked them today how many different varieties they had, and they said about 40.)
     
    • Like Like x 4
  2. shyvas

    shyvas Deity Forum Moderator

    Lemon flavoured, almond Alpro yogourt.
     
    • Like Like x 2
  3. Val

    Val Extraterrestrial

    Sauteed red cabbage in teriyaki sauce; "Jerusalem" hummus on veggie bread; pickled yuba in sour-spicy sauce; georgian-style pickled cabbage; turkish dried apricots; our own champagne apples.:p
     
    • Like Like x 1
  4. raggle

    raggle Deity

    Location:
    UK
    We had Tacos filled with kidney beans, peppers, onion, spices etc & salad, guacamole & salsa.
     
    • Like Like x 2
  5. shyvas

    shyvas Deity Forum Moderator

    Whole wheat muffins with spread and Marmite.
    A mug of apple & cinnamon infusion.
     
    • Like Like x 1
  6. shyvas

    shyvas Deity Forum Moderator

    Leftover white seitan & butternut curry with brown rice and sliced bananas.
    A persimmon for dessert.
     
    • Like Like x 1
  7. PTree15

    PTree15 Beach bum

    Location:
    Connecticut
    A spice raisin muffin, a chocolate chip cookie and a cup of tea.
     
    • Like Like x 1
  8. silva

    silva Addicted Poster

    Location:
    Ohio, U.S.A
    Same! :fp: I feel like a giant gummy bear:apple:
    I just had golden beets with balsamic vinegar. I'll have to compare nutrition, I really hate the red of beets, but I think I like the taste better? Not sure
    Gonna have some tea
     
    • Funny Funny x 1
  9. shyvas

    shyvas Deity Forum Moderator

    A toasted wholewheat muffin with spread and peanut butter.
    Strong coffee plus soya milk/stevia.
     
  10. Val

    Val Extraterrestrial

    I have "improved" the idea of my flexible huge morning salad. Right now i've made it out of tomatoes, raw shredded beets and raw cauliflower instead of kale or napa-cabbage. I mean, i do eat kale every day, because i like it and my guts like it (as well as napa-cabbage), but as soon as i've never(!) had raw cauliflower before, i decided i need to eat a decent amount of it in order to define its influence on my blocky carcass.:p This time i'm trying a new variety of chaat masala seasoning which contains lots of asafoetida but doesn't contain lemongrass, unfortunately.
     
    Last edited: Nov 26, 2018
  11. shyvas

    shyvas Deity Forum Moderator

    IMG_8971.jpg

    Vegetable & quinoa croquettes (inspired by a recipe from The Victory cookbook using leftover vegetables and quinoa plus seasoning) served with a almond yogurt sauce and a slaw.
     
    Last edited: Nov 26, 2018
    • Like Like x 3
  12. shyvas

    shyvas Deity Forum Moderator

    Raspberries with almond Alpro yogurt plus stevia.
     
    • Like Like x 1
  13. shyvas

    shyvas Deity Forum Moderator

    Hot porridge with a dollop of peanut butter.
     
    • Like Like x 1
  14. shyvas

    shyvas Deity Forum Moderator

    Lentil & vegetable soup served with a drizzle of rapeseed oil plus a slice of sourdough, whole-wheat baguette and chickpea purée.
    A leftover over quinoa & vegeable fritter.
     
    • Like Like x 1
  15. Val

    Val Extraterrestrial

    You are reading my thoughts.:) I'm up to making my first:eek: vegan fritters (i want them to contain vegetables and/or legumes only). In order not to spoil many expensive ingredients, today i was going to buy a ready "potato-courgette mix for bliny & oladjyi (pancakes and fritters)". But i have a very bad reaction to oil. I avoid any oil as much as i can. ...Do you think there is any posibility to make them without oil, so that they would be sour and savory, not sweet, but wouldn't be falling apart?
    Thanks in advance.:flower:
     
  16. shyvas

    shyvas Deity Forum Moderator

    You don't need to add oil to bind them as you have lots of moisture from the vegetable mash. I just add some soya cream or milk if needed. You can also bake them if you don't want to fry them. Are you sure that your reaction isn't due to overheating the oil and too much of it ? Oil really isn't bad if you eat it in small quantities and occasionally.

    Vegetable fritters are delicious. :up:
     
    • Like Like x 1
  17. Val

    Val Extraterrestrial

    Thank you so much.:hug: Adding soy cream seems a good idea to me.:flirt: I don't worry about binding them, i'm just worried about their glueing to the frying pan's surface, because my pans are not perfect.:p
    P.S.: when i eat something oily (even a little oily), i have dyspnea, swelling, i get sweaty and sticky, plus mostly because of that i get bloated for a long time and have dyspepsia. Now my symptoms are less obvious than e.g. 3 yrs ago, but i'm still suffering from, i dunno, oil intolerance.:D
     
  18. shyvas

    shyvas Deity Forum Moderator

    So you would have to dip them in flour ,soya milk and breadcrumbs. That's is how I make my fritters. If not they will surely stick. If not you could bake them.
     
    • Appreciation Appreciation x 1
  19. Val

    Val Extraterrestrial

    What an excellent and effective combination... Thanks a lot.:up: :clp:
     
  20. shyvas

    shyvas Deity Forum Moderator

    A glass of full bodied Bordeaux plus some carrot sticks and chickpea puree.
     
    Last edited: Nov 28, 2018
    • Like Like x 1
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