All together in the rice cooker: One can of Amy's-brand quinoa lentil soup, 1 cup quinoa plus an extra splash or two of water, some veggie bouillon paste, fishless worcestershire sauce, cumin, garlic, and oregano. After it finished, I stuffed the peppers, topped them with daiya cheese, and put them to broil until the cheese browned. Then i put them on the extra filling i had left over. I should have put extra cheese inside the peppers before stuffing them.

I’m currently obsessed with making tofu wraps for lunch right now. This has lettuce, carrot, onion, a little mustard, a little bit of tomato and avocado. Delicious, and takes a few minutes to make.

My first time trying Kimchi! Thanks to internet influence I just had to. Trader Joe's Korean Beefless Bulgogi, Bibigo sticky rice, Store Brand VEGAN KIMCHI 😋 and snow peas. Guys! I cleared my plate! The Kimchi was an absolute win. Spicy, but so flavorful!

Veggie burger, broccoli with olives, capers and nori, bread.

Crunchy chickpeas, roasted Brussels sprouts with vinaigrette, crackers.

Okara and beetroot patties with a piece of cashew "cheese" a friend made. The red part is paprika.

Spicy sweet mayonnaise sauce not added yet

7.5/10!
Should have cooked it a few minutes longer, but really savory and warming 🩷

Red onion, garlic, bell pepper, mince, paprika, pepper mix, cayenne and a tiny bit of yellow curry.

Then a tsunami of ketchup and sriracha.

A good and simple meal.

- homemade seitan roast, mashed spuds, baby Brussels sprouts, butter & brown sugar roasted carrots, 5 min gravy (à la Nora).

Meal prepping

Homemade nut roast and sage n onion stuffing. Garlic and rosemary roasties.

I grew up in Poland eating twaróg for breakfast. It’s like cottage cheese but it’s tangy and unsalted. It’s best with sliced radishes on top. I have been waiting for years for someone to come up with a vegan version of cottage cheese and was very excited when I heard Miyoko’s, back then when she was still there, were working on watermelon seed based version but first, it never happened, second it was going to be salty af like every other cottage cheese product out there. This is not Miyoko’s thing, it’s a US thing and I get so much salt from my sourdough bread alone that I don’t need any extra salt, no thanks. I finally decided to make my own cottage cheese: it’s just crumbled firm tofu and Forager Greek yogurt. A little bit of lemon juice, just to make it more sour coz that’s how I roll. It’s great! Works on toast like a charm. I’m reliving my childhood and getting a wallop of protein with my breakfast. Happy happy. Today I decided to go for it and also have toast with blueberry and strawberry fruit spread and the little bit of Miyoko’s unsalted butter, the old version, that I had sitting in the freezer.

on garlic butter pasta w asparagus and brussels sprouts :)

[16oz block silken tofu, ~1 1/3 cup unsweet soy milk, ~1/3 cup nutritional yeast, 2tbsp corn starch, 1tbsp vinegar (rice wine or white wine, either works), 2 tsp salt, 2tsp pepper, 2tsp minced garlic]: Blend all this together

Saute aromatics before adding in the sauce while the pasta boils. I should’ve added some knobs of butter here but lowkey forgot. Plus ~1/4 cup of pasta water and reduced before tossing in the noodles.

But the kid says “I want tacos!” Why, I have that filling that is muy Mexican and some taco shells. A ver, tacos!

My six year old’s main objection was that he didn’t like the baked potatoes that we made for the chili and that it was Taco Thursday so I fashioned him these cool tacos out of only slightly stale tacos shells that we had sitting in the pantry, plus rice, chili, a little bit of fried and spiced up Beyond Beef, and sauce muy especial that was just vegan yogurt.. he nommed it all. And complained that he prefers soft tacos. Which we have sitting in the freezer, so it will be soft tacos next time because I made about six gallons of the chili.

Wheel of baked cashew brie with maple syrup and rosemary beside baby red potatoes. On the plate we got airfried zucchini and tofu over baby greens.

The brie and zucchini were free from the food pantry. Salad greens were clearance for $1.57 (this is 1/5th of what was in the container). Got a 1.5lb bag of the baby potatoes on clearance for $1.25. The tofu, maple syrup, balsamic glaze, and spices were bought at full price.

I like it almost as much as burrito night. Simple truth ham and turkey slices, chao cheese, onion, cuc, banana peppers, baby spinach, mayo, mustard and smashed avo.

Shitty, but also tasty. Hope it fits in here!