100% casein
@medic7404, What do you put in yours, especially the sauce? This last time was heavy on aminos but I’d love to mix up a Hawaiian something. For toppings, we do carrots, cukes, corn, edamame, avo, seaweed. I see you have sesame seeds - do you also use sesame oil or rice vinegar?
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I use a rice vinegar salt sugar mix for the rice. Soy sauce mixed with rice vinegar for one dressing, and a sriracha Mayo for the other. The tuna is marinaded in a soy honey mix. But we’ve used smoked salmon or crab also with the veggies. We’re open to trying new veggies if anyone has ideas! The last few months have been rough for cooking for me because I feel like I’ve made 3,000 meals.
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I put reddish (is that spelled correctly, the pink/red root vegetable), cucumber, mango, avocado, sugar snap beans, spring onion. I also like to have what is called heart lettuce in norwegian, a slightly bitter and firm lettuce. And fresh coriander on top.
tir. 15. des. 2020, 20:05 skrev medic7404 via 360 VELO Forum <notify@discuss.360velo.com>:
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@Silje radish. But I like reddish better!
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Oh I love the bitter stuff: bitter greens, radishes…
Dinner this evening. Cina (Josh’s mother) wanted steak for her birthday (which was Sunday) and we finally got around to cooking them this evening. Morning swim, light lunch and evening walk with a few run intervals. They had ribeye, I went for a petite fillet. Purple potatoes smashed with sautéed sweet onions and goat cheese (baked in the oven to crisp a bit). I’m loving that our local Kroger and farmers market have started carrying the multi-color potatoes and carrots. Adds a bit of color and flavor.
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Love radishes. As a child we would pull them from the garden, cut the ends off and place in water in the fridge to keep them longer. Grab, slice and add just a pinch of salt.
We also found if you planted them adjacent to the peppers or onion in the garden they would be “hotter”
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Ha - did not know about how to get them hotter! We grew our own radishes, too. I’m from Iowa and we had radish sandwiches, growing up. Bread, butter, sliced radishes, plenty of salt. Still love 'em!
-Angie
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@hgooge - I got some of these & love them. thank you for sharing - I hadn’t heard of them until I read your post.
Interesting. I haven’t eaten them with salt before. Mostly in salads. I’ll try that!
I made this the other night for a CHristmas main dish for me, amonst the meat eaters. Only 1 tried it. I enjoyed it so much. So glad I had leftovers. Will be making this again. Lots of protein in the beans. I’m not a mushroom fan, but this made me into a potabello fan for the meal.
I also had this last night. Vegan Pumpkin Mac and Cheese Bake - Vegan Richa
I used butternut squash. And gf pasta. I froze some to have after the race in January.
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Oh I love Vegan Richa’s recipes @Gossimrr! I’ve made her mac and cheese with butternut squash too! Have not tried the stuffed portabellas though. They look delicious!
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I forget the spice mix but we occasionally die portabella large caps with butter in lieu of hamburgers.
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@Stefanie these mushrooms were so good!!!
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Where are the Brussels ? Lol. @Coach_Theia
I am feasting on black bean quinoa burgers. Kale, roasted asparagus and broccoli. Sautéed with garlic and onion.
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Oh that looks so good @gosimrr!!! I’d trade my brussels for that (for a day LOL)
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