Very pleased to be reading an excerpt from my essay in this collection, at the online book launch this evening. My chapter is called In Celebration of Imperfect Plant-Based Eating. #food#foodjustice#plantbased#writing#books
✨ a lovely morning #running session despite the pouring rain
✨ a delicious piece of pastry filled with nuts (of course all #plantbased)
✨ planning my (belated) birthday railway trip 🚂🏔️
@thelazywriter
If you want any ideas for converting or replacing some meals/recipes, and ingredients to go for, etc I find all 3 of these are really useful and inspiring. Especially Nutrition Facts summaries by topic of all the peer reviewed nutritional studies & data.
Homemade Hummus, garden chives spicy (fries digging goodness)
Quartered a Kalamata olive loaf for the bun (toasted lightly)
tomato red onion ketchup mustard lettuce
a Gro burger (UK co-op plantbased brand) done in the air fryer resting on top of a portion of thick cut potato fries (chips UK) - the plantburger releases some juices, that go sticky on the fries.... heaven
@vegan@cooking@cooking
Leftover potatoes and mixed bean & veg red curry (made with a little tahini rather than coconut milk).
I was hungry after workout and not wanting to do anything time consuming so I quickly bulked it up with a can of neutral 100% just pumpkin pie filling (i.e. pumpkin mash) that I stirred some apple cider vinegar, tamari and Togarishi spices through. I also added some of the beetroot sauerkraut I have open & then microwaved everything. #cooking#cook#food#vegan#plantbased#WFPB
Steaming mushrooms asparagus peppers & green beans. Making up a bowl of basil & chive dressing. Baking rolls to eat it on. #cooking#cook#food#vegan#plantbased#WFPB
@vegan@cooking@cooking
Leftover baked sweet potatoes. Sliced them up. Made dough bases. Blended chickpeas with spices & nutritional yeast in to a hummus (no need for oil), which I spread thickly across. Toppings were sweet potato cherry tomato red onion and peppers, grilled / baked. The result roasted veg hummus pizzas.
The nutriY hummus baked has a really quite cheesy spicy tasty effect, the veg caramelised for sticky yum and it's massively healthier than pizza while tasting superb as it's own thing. #cooking#cook#food#vegan#plantBased#bearFodder#WFPB
@noondlyt
I think when I first went #plantbased a decade and a half ago, it had an awesome weight effect, because there was low availability of trashy processed but veganised foods. If you wanted to eat you had to cook and be creative. That has really changed massively in the period since.
I find wraps can be a way of getting leaves out of the fridge and eaten, getting some greens / veg in along with some saucy stuff like hummus / salsa + then some falafel or beans or tofu etc.
Marinating some tofu, probably for a stir-fry later. I often don't bother marinating and just spice during cooking, but this tofu hit date & needs using up, and I had the rest on some wraps.
@nealcurtis
Sure, here's a closer look. Hibiscus tea is literally dried hibiscus flowers. It's actually a very common ingredient in almost every fruit tea you might buy. Partly because of the tart cherry berry taste, partly of the deep red colour.
It's an incredibly antioxidant rich tea, probably the highest. But variety in everything is best. Drink lots of different teas & mix them up. We haven't researched a fraction of what every different tea does.
#Tea as medicine in nearly every culture, that's probably for a reason.
I started a mug of hibiscus tea steeping.
Rinsed a tin of butter beans under water in a sieve.
Put 2 heaped teaspoons of cacao powder, some vanilla stick, a generous shake of cinnamon (& also below real flavour impact, a quarter teaspoon tumeric, 6 grams fenugreek seeds & maybe 1/8th teaspoon pepper) in to a grinding pot.
2/2 #Recipe
✅Then I put 200g oats into a microwave pot.
✅Added the spices grind from post above & stirred.
✅Add the rinsed butter beans, mashed them with a fork a bit so they broke skins, to take on flavours.
✅Sliced 2 ripe bananas out of their skin.
✅Added 14g milled linseed.
200g dark sweet frozen pitted cherries.
✅Poured over the cup of still hot well steeped hibiscus tea.
✅Added a glug of maple syrup.
🔪Gave everything a good stir.
🔪10mins in a 1000W microwave.
🔪Stir.
🔪Another 10mins.
= a large pot of chocolate vanilla cherry pudding. Tastes much like a big warm filling bowl of chocolate vanilla cherry cake basically, will eat some now some later, great against a cold day when I'm up super early.
As far as fake meats go, the no meat company crispy spicy coated strips is pretty good from the #airfryer. One can certainly health it up a bit more with some bean chilli & wholemeal wraps.
@vegan@cooking@cooking@vegancooking
For me the solution to good intentions salad not lurking in the fridge until past date is often wraps. They are also great as really quick things to make in a rush if hungry / tired.
I did a big outdoor workout session from 7.45am this morning with locals. Cardio bodyweight. Ice on the ground. Frosty breath. Got warm enough to get down to t-shirt so must have been a decent set of exercises. Getting to bed earlier and up earlier for this, is a #goodHabit I want to adopt.
Purple salad!
Qinoa, kidney beans, beetroot, red cabbage, kale, black beans, pinto beans. Spices, herbs, apple cider vinegar.
The large storage bowl of spiced quinoa, kale, beans was cooked together in an instant pot. It will make several meals this week and goes in the fridge.
Made a big wok noodle dish tonight with plenty of portions.
Chunky cut peppers and red onion in wok. Chow mein noodles prepared with 4mins of boling water and then rinsed and set aside to drain for later.
Coconut milk added & heated.
Lentils spices and frozen peas added. The dried lentils really hoover up the spices and coconut milk (and water as needed from a kettle) and get very tasty. Lentils will need some time to soften and take on the tastes.
Microwaving the potato & sweet potato with a glug of soy sauce and a splash of apple cider vinegar allows them to be cooked just right (10mins on 1000w and set aside until needed) but still slightly firm and distinct chunks.
Adding chopped courgette and cauliflower. Nice chunky cut that will have structure still at end. Tasting and refining spices as we go.
Washed then wilted a bag of kale in. Lid is excellent for doing that quickly. In fact used wok lid for most of this to keep lots of moisture for the lentils to hoover up.
Stir the noodles through. Then add the potato and sweet potato last so they don't fall apart.
Served. The chunky effect is quite satisfying as each mouthful varies.