Whole food plant based by non vegan !.

Anotherone · October 2019

1. Borshch. Don't laugh , it is a great food.

Make stock ( optional - boil organic corn fed piece of chicken or you could use anything or vegetable cube). Shred cabbage- either quarter or half of it, put into boiling stock. Add a few potatoes cut in pieces any size you would like ( that would fit into a mouth !). Keep boiling.

Fry veggies - I cut on cubes about 1 cm beetroot, carrots ( can be grated), onions and fry them. When they soften add salt , tomato pasta or chopped tomatoes or fresh one or add tomato puree- whatever. Sugar just on the end of the knife- tiny bit. Spices. I like aji molido pr pimenton , parsley , bay leaf - whatever. Add to stock. Simmer for half an hour/hour. Check seasoning, add what you like. Can add meat if you boiled it , ideally is served with a spoonful of sour cream but if sticking to vegan option does not have to be. Tastes better the day after so I try to cook for tomorrow . My saucepan is enough exactly for 2 days for 3 of us. I use it as a main meal and I am someone who both consumes and spends a lot of calories. I love it - as ingredients and their proportions are always a bit different it is never the same. Soaked beans can be added to ot as well.

2. Porridge- with almond milk. I found the only reasonable milk substitute to be Innocent 6% almond milk. You can do it with normal or goats milk of course. Little sugar or honey in it. May be some dried fruit. Variation of it - organic cornflakes without sugar glazing on almond milk. Superb.

3. Roast. Any root veggies, meat if you do not exclude it 100% ( after all it is plant based , not plant only diet. Nut roast if you want it vegan. The latter is a pain to do but quite nice and would last a couple of days as well. You can Google recipe.

4. Pasta with tomato sauce. Soften some cut garlic on a frying pan with a little bit of chile( ideally I would use something not as spicy as all the chilies I come across to give sauce more body without it being too spicy but I have not found that option yet). Add passata/canned chopped tomatoes/, tiny bit of sugar, herbs - parsley, oregano, basil- whatever. Reduce. Can thicken it a bit adding tiny bit of flower. Pit on boiled spaghetti, if not religious about dairy all parmesan. I ought to try it with nutritional yiest..

5. Boil small good quality potatoes in their skins. When ready eat dabbling on a saucepan with a bit of some flavoursome oil ( may fav is sunflower non refined cold pressed organic) and salt. I like it pealed , many do not bother peeling it. Can accompany with gerkins/tomatoes both fresh and marinated and whatever else you can think of.

I can not believe I thought of 5 meals already ! That is good .

I will continue adding posts as I think of something else , comments welcome !

Cowgirl13 · October 2019

Anotherone, thank you for posting this. I'm adding this to my favorite. And I really like Borsh.

Wildplaces · October 2019

Anotherone great thread - love borsch in any form - we try and use a fermented cabbage - aka saurkraut - not quite but close and if you can get it lovage - fresh at the end - in my opinion better than parsley for this ...

My fav way to add veggies to the day - its at breakfast - hummus, avocado on anything, mushrooms lightly roasted and topped with nuts, breadcrumbs, parsley, sometimes a little bulgarian fetta, a tomato ( those one grows being ideal, and they grow in pots, love manure, dont need much water but do need sun!) olive garlic and parsley salad - I have it with a slice of sourdough but you could have cous cous or quinoa, or a carrot, citrus and mango salad with walnuts🙂

My fall back breakfast position is oats, goats milk, berries and green tea - first three in a container in the car on my way to work.🙄😎

What do I do for lunch on veg breakfast days?? - I aim for Japanese - tuna or scallops or two plain veg sushi rolls - just find a good place. Or less likely a hot veg soup...

Anotherone · October 2019

Hi wildspaces

how do you do mushrooms- what do you put on them exactly?

What do you combine avocados with ?

I must say just tomato in olive oil is not a meal for me however nice it may be ( to be honest all tomatoes that I can buy range from awful to ok , none is as good as home grown one but even that one is not good enough to be a meal ..). I am not sure adding couscous or quinoa to it would convert it into a meal either , good for you if you manage!

I love salad of tomato avocado feta lettuce with some bread but did not include it as for me feta is indispensable there. I suppose I could include it anyway if the quantity of it is less than 20%of it by mass so that is number 6 then.

I would include soups from veggies as well (tomato , pumpkin, leek and potato) and mushrooms but I add either butter or cream to them ..

Borshch with sourkraut is soljanka. . Good stuff as well. Lovage would be ambitious for me , can try ! I have one growing in my garden but I have it for scent reason and symbolic - I think the scent is believed to be aphrodisiac so having it in food may be disconcerting 🙂

Carrot , citrus , mango and walnuts salad ? Can you tell me more about it ? Mind, for me it is unlikely to feel like a meal anyway - hopefully at least a side dish...

Claire_in_Seattle · October 2019

I am in no way vegetarian, but I do love vegetables. Just bought a ton of mushroom seconds at the last farmers market so my menu this weekend will be featuring mushroom recipes! Mushrooms are great in:

Omelets. Or omelets, combined with potatoes as well as shallots and a bit of tarragon. Delicious. Make with the best eggs you can get.
Risotto. Either the traditional Italian, or one I make with Emmer berries and wild rice. Sweat the mushrooms with shallots in butter or oil prior to adding water. I usually use a bit of fresh thyme in this mix.
I understand you can make a great pasta sauce with mushrooms. I bought a couple of pounds so may try this. These are all gourmet mushrooms, so will be quite special.

I roast vegetables which I need to do with the peppers I bought today. These are pimento peppers so should be interesting. They have small spots so need to be used immediately. I may throw in some of the German leeks I spotted and bought a huge bag of as last all winter in the fridge. Also need to roast beets which are delicious either alone or in salads. Brussels sprouts are also excellent roasted.

Soups. Tis the season, and here are a few of my favorites.

Squash, but BUTTERCUP, not butternut which everyone uses. Buttercup is much tastier and richer. Since I use dairy, I add in a bit of cream at the end. This one needs curry and is delicious.
Tomato, which is just fine made with tinned tomatoes. Start by sweating an onion and dump in a large can after the onion turns translucent. I season with dill. It needs a trip through the blender to make smooth, and also benefits from a bit of cream.
Pulses. Pea soup which I make with ham hocks, but it can be made vegetarian. Parsnip is the magic ingredient along with the other usual suspects. Bean soup which I make with sausage, but again can be made without. The bean soup takes a lot of root vegetables, and also a large can of tomatoes (plus onions!!!). Delicious!
Parsnip. Similar to squash, and a wonderful way to eat this vegetable.

I often make Irish soda bread to have with soup. Just delicious.

Last year, I bought lion soup bowls for French onion and other soups. Nothing like making a meal extra special. BTW - I don't have an Instant Pot or slow cooker. I do have large enameled cast iron pots which are wonderful for items that need long slow cooking. I have the same for roasting vegetables - open enamel cast iron pans. I collected them because they make such a difference in the result.

I either roast vegetables in butter or good olive oil. Which reminds me that I need to get the peppers in.... - Claire

Wildplaces · October 2019

Claire - yummmm

Anotherone

I have the mushrooms ( which I can find "organic" for about $5 dollars a punnet, obscene I know) sautee with oil, garlic and generous parsley or stuffed and baked - a mixture of fetta, ricotta and/or parmesan plus breadcrumbs and dill or parley plus maybe finely diced red onion

Avocado with anything but a chilli sauce or lemon is my preference - it also get served here with fetta and pumkin seeds roasted...

For a tomato plus cheese - fetta or bufallo mozarella to mean anything add olive oil and basil and follow with a handful of walnut and a few currants. It will be enough for breakfast or lunch...I grow tomatoes and have them for about 4-5 months a year. Season just finished - too hot in summer here too many bugs...they grow in pots.

its essentially a mango salad - two diced, carrot grated, citrus a bit of honey no oil dressing, mint leaves, roasted walnuts and if you need more add a liitle sprinkle of granola.

For a bit more protein I do a lentil dhal - I will post recipe - which I keep forgetting but its super easy and full of turmeric

Anotherone · October 2019

claire , you add curry powder into a squash soup ?

Wildplaces , 4 or 5 months of own tomatoes sounds great. I shall try and be adventurous and do tomato with basil olive oil with crumbs of feta and walnuts .. currants - what currants you put there ?

I am just so unused to using nuts in anything but baking but may be if I change that it will be quite a progress in moving to the wfpb diet ..

Will try mangos as well. There are no organic ones here though ..

It is so hard . I suppose removing items from diet is not an answer unless one introduces other ones instead/first.

I made curry recently and although it was ok there was more than minimal meat in it and it was not as good as the usual one I used to do using ready made sauce for it and mixing it with the same amount of white sauce with cumin and coriander. So I did not add it to my list. I reckon with a bit more playing with it (forgot to add lentils - silly) it would become better. May either reduce chicken further as it is not critical in our enjoyment of curry or substitute it by quorn although my daughter objects to the latter.

Claire_in_Seattle · October 2019

Yes, squash and parsnip soups are greatly improved with curry. Just snagged a Buttercup squash so will make soup soon. Got back from London less than a week ago, so enjoying the last of my chocolate truffles with wine. A girl has to live!!!

I go for seasonal where possible. I know for a fact that you have wonderful winter veg in the UK. Use them.

Tonight's dinner was spinach, mushroom, and cheddar quiche with leftover roasted veg and salad.

I have the last of the season tomatoes and peppers plus mangoes on my kitchen shelf. Just finished the last of the plums for the season. Nectar for the gods.

I made a Chicken Korma over the weekend with Patak's and various veg. Delish. I shall use the leftover pilau rice with roasted cod. I think I can roast with a tomato and olive tapenade with delish results. Still have salad left, and need to think about crucifers.

Enjoy the season! Parsnips and carrots are at their best just now. In medieval times, they were used for cakes as so sweet. Take advantage of this as adds to the richness and variety. It's so difficult to appreciate these things now with year-round veg options, but so worth it.

Off to bed as another day awaits. Glorious sunrises, and amazing food (plus work or course). Life is great. - Claire

Anotherone · November 2019

yeah I think quiche is one to try..

Have not done any food to be proud off since last time I posted on here . Last night I cooked flat mushrooms with chickpea fried peppers onions and garlic with grated cheddar on the oven. It was ok but I know with some tweaks it could have been great - I burnt garlic and overcooked mushrooms I am afraid as well. Next time I will use bigger mushrooms and add some tomato and herb sauce which I thought were missing from this go . If it turns out well I will add the recipe to this list

Anotherone · November 2019

6. Avocado on lettuce leaves with king prawns ( bought raw need just 2-3 mins in the oven under olive oil and lemon) with Marie rose sauce. Could be developed by making sauce myself.

Anotherone · November 2019

whoops, 6 was the avocado first tomato and lettuce salad do avocado and prawns on lettuce is 7.

8. Pasta pesto with parmesan.pesto self made - easy to make , I googled the recipe.

Anotherone · November 2019

9. Stewed cabbage. My old time fav. I do it with meat but I guess if it is 20% or less of volume which it is I can class it as wfpb..

Cut white cabbage, scrunch it with salt to make it softer. Grate carrots, cut onions. Fry meat pieces in a frying pan. Put in a heavy pot, fry onions and carrots , then add to the pot with cabbage, a but of oil and may be a tiny splash of water. Stew for a while. Add tomatoes in any form - chopped tinned , fresh skinned , passata , pure. Season. I add a splash of sugar ( the end of teaspoon) to anywhere I add tomatoes to. I cook it for a long time as I like it soft.

Anotherone · November 2019

10. Cooked mushrooms again, this time they turned out better, good enough to be included in the list of foods that I like. Fry veggies, mushroom stalks and garlic , mix with boiled lentils and cheese ( if want vegan can use vegan substitute), add tomatoes in any form - I used passata , spices, splash of sugar, put olive oil on the portobello mushrooms then this mix on and stick in the oven for 15-20 mins.

Anotherone · June 2021

https://www.bbcgoodfood.com/recipes/tofu-scramble

Turned out great the first time , added more onions as we love them - not in any way shape or form inferior to eggs which I usually use in this dish.

Whole food plant based by non vegan !.

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