The vegged up 'Here's what I had for dinner last night' thread

Little Alex wrote: »

So much yummy stuff here!

--LOS--, can you tell us more about the making of your awesome Reese's Cups?

To make about 20, 400g dark choc + 3 big spoons of coconut oil, melt it together using double boiler method (half now, half later for the top) For the peanut butter blend.....peanut butter + powdered sugar (depends how much sugar you want, maybe 2:1) + spoon coconut oil. Fill bun cases with thin layer of choc, peanut butter in middle, let set in fridge/freezer, then put the top layer of melted choc on and back in to set! I've seen a few different recipes online so if you prefer without sugar you can check those.


The other day..... burger, soy beans, kale crisps




Yesterday....

Miso soup




Japanese Potato?! kale crisps, peas, soybeans, breaded tempeh.




Made some donuts last night too, from the Nom Yourself cookbook, one small choc, one small jam, slathered the big one in jam after too I had donuts for breakfast as well :P







Sorry if anyone was feeling hungry :pac:

Sounds nice too, mushrooms and coconut ^_^

I had a go at "tempeh bacon"






For the bbq sauce:

2 Tbsp agave syrup
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp soy sauce
1/2 tsp cumin
1/2 tsp black pepper
a dash of cayenne

a bit of sesame oil is nice as well if you have that.

Cut the tempeh into slices and boil for about 10mins to take the undesirable taste off it that it sometimes has. You can boil it in some veg stock either.
Drain it, let it cool, coat the slices of tempeh in bbq sauce and let it sit for 30mins. Bake wrapped up in some tin foil in the oven for 15mins, uncover it and bake it for another 10mins.


And now you can make a tempeh "BLT" or "TLT"





lol accidental 10,000th post

my sister said why does it look like you're about to throw it out the window! I was trying to catch some light for the photo

I didn't take a minute to take a photo of my dinner tonight, but felt it worthy to tell you all about it! Brown rice, quorn grills done in the oven. Stir fried mushrooms, bell peppers, scallions and sweetcorn. Mixed it all in a big bowl, tiny bit of sweet chilli sauce.
I inhaled it, then thought, dammit, should have taken a photo of that. Next time!

Thanks lads, kids went crazy for them, sneaky iron and protein sources.

I combined 4 different recipes I found online.
Here's what I used and how I did it.

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup organic honey
1/2 cup creamy peanut butter
2 teaspoon vanilla extract
3 cups quick oats
1 cup Puffed Organic Quinoa
1 cup crispy rice cereal
1 cup chopped pretzels
1 cup sultanas
1/2 cup mini chocolate chips

Put butter, sugar, peanut butter, vanilla and honey
in pan, let it boil, then cook it for a further 3-4 mins.

Mix dry ingredients in a bowl (oats,quinoa,rice cereal,
pretzels, sultanas).

Pour liquid on dry mix, stir and flatten into grease proofed
papered dish. Sprinkle with choc chips. Refrigerate
for about 2 hours then cut into bars. Done.

now that has made me starving mmmmmm

Split pea salad (thought they were lentils when I was buying them :P) and curried breaded cauliflower bites

Oldtree wrote: »

Tonight I am making a "hodgepodge" and the kids love it, so do I. The recipe is a secret

Ah yes I'm familiar with hodgepodge :P


Made donut dough last night so I could have fresh donuts for brekkie



Most of the sugar in these is in the jam on top, I convince myself anyway. If you wanted a healthier alternative, bake the dough in the oven and tada you have scones.

I don't have a photo of it (and it would look quite ugly if I'd taken one!) but I made a curried pumpkin and lentil soup last night and enjoyed the leftovers for dinner tonight. Here's the recipe, if anyone is interested. I didn't follow the recipe perfectly and added waaaaaaaaaaay more of all the seasonings.


Curried Pumpkin Lentil Soup

1 tablespoon extra virgin olive oil or coconut oil
1 small onion, chopped
1 small apple, chopped
48 ounces vegetable broth
2 (15 ounce) cans pure pumpkin
2 teaspoons mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups dried red lentils
1/2 cup unsweetened coconut milk
1 tablespoon honey (or agave or maple syrup)