Mexican dinner
Tried a few new vegan dishes tonight! Refried beans with loads of chilli in, brown basmati cooked in pressure cooker (this worked like a dream! I added tomato puree, peas, stock and chopped pepper.) sweetcorn, avocado, and a few random extras; olives, tomatoes and homemade sauerkraut. Such a filling meal. I especially enjoyed the beans.
Really good lunch
Loads of veg, soy sauce, chilli sauce and a tsp tahini wrapped in brown rice wrapper. Could be fried or baked too?
Sauerkraut
Day 4: Starting to smell like sauerkraut!
First seedlings popping up!
And it’s the zinnia seeds!
More recipe experiments….
This was a soy mince shepherds pie. I tried to pack it with flavour using mushroom stock cubes, miso paste and some herbs and spices. It was just ok. The miso gave it a bit of a funny sweet taste so I’d probably leave it out next time. I’d also use finely chopped mushrooms and maybe some lentils or beans 50:50 with the soy mince to diversify the texture.
I was really proud of this dinner. It seems to work well making several elements to the meal to increase contrast in texture and flavour. I made pasta with raw olive oil, garlic, spinach and walnuts. To go with this, a butter bean salad with sun dried tomatoes, cherry tomatoes, spring onion, lemon juice, raw olive oil. With all that we had a mixed leaf salad with balsamic vinegar and we sprinkled pumpkin seeds on top. It al worked so well together! Top meal so far I think.
Planting first seeds of the year!
Spinach ‘cello’ sweet peppers, chilli peppers, tumbling Tom tomatoes and some rainbow coloured Zinnnia.
Coconut, Butternut squash and bean curry.
Kind of based on Anjum Anand’s Bengali squash with chickpeas but made in to a sauce based curry with coconut. I didn’t have chick peas in so used cannellini beans. Added some coconut milk and desiccated coconut, also some lemon juice as I felt it needed more sourness.
New nutrition spreadsheet
Tracking nutritional values of plant based foods to make sure we’re getting everything we need.
Nutrition pancakes trial
Surprisingly good. Held together well using chia seeds and ground flax seeds. Lighter texture than expected although still quite firm. Contains plenty of Omega 3 from flax and chia. Great protein, iron, zinc, magnesium, calcium and other nutrients. Some mixture left over so tried loosening with more almond milk. Worked better.
1/4 cup oat flour, 1/4 cup gluten free white flour, 1/4 cup raisins, 1 banana, 1 tbsp maple syrup, 2 tbsp chia seeds and 1 tbsp ground flaxseed to make egg substitute, 10g pumpkin seeds. 1/2 cup almond milk. 1/4 tbsp gluten free baking powder.
