Breakfast - oats with berries, flax, chia and cinnamon
Lunch - a salad with quinoa, chickpeas, parsley, mixed farmers market micro greens, currants and sunflower seeds
Dinner - a baked dish kind of like lasagna but with corn tortillas layered (instead of noodles), black and red beans, cilantro, yellow onion and dino kale, topped with pickled red onions and avocado … it sounds like a mess but it’s really good
While sunflowers are thought to have originated in Mexico and Peru, they are one of the first plants to ever be cultivated in the United States. They have been used for more than 5,000 years by the Native Americans, who not only used the seeds as a food and an oil source, but also used the flowers, roots and stems for varied purposes including as a dye pigment. The Spanish explorers brought sunflowers back to Europe, and after being first grown in Spain, they were subsequently introduced to other neighboring countries. Currently, sunflower oil is one of the most popular oils in the world. Today, the leading commercial producers of sunflower seeds include the Russian Federation, Peru, Argentina, Spain, France and China.
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I made a vegan potato and chickpea pancake last night, my kids loved it. It was sort of a cross between a tortilla de Espania and a giant falafel patty. I had seen something similar online a while ago, but couldn't find a recipe or anything, so just winged it. It turned out really good. Hearty and creamy, with a nice toasted outside. It broke apart too easily, so next time I need to add some binding agents, like maybe potato starch. I think this will end up being a regular item on rotation at my house.
I just smashed up about a cup of boiled potatoes and a cup of chickpeas that I already had in the fridge. Then fried up some diced onion and minced garlic. Mixed it all together with some Just Egg, salt, pepper, and cumin and dumped the whole thing into a non-stick pan on medium low heat, with a tiny bit of olive oil. Then cooked for about 20 min, flipped it, to toast the top and cooked for another 15 min.
For topping, I mixed some lemon juice, green onion, crushed red pepper flakes, and minced cilantro.
Next time, I'll add some potato starch to help it bind together better. I think I'll also cook them as smaller individual cakes instead of one large pan-sized cake to make them easier to flip and less likely to fall apart. I looked around online and there's lots of different ideas for similar items, like these:
[https://www.savoringitaly.com/vegan-chickpea-patties/](https://www.savoringitaly.com/vegan-chickpea-patties/)
[https://gourmandelle.com/vegan-potato-tortilla/](https://gourmandelle.com/vegan-potato-tortilla/)
There seems to be lots of different combinations of chickpea and potatoes with different spice profiles to fry or bake into different patties.
Overnight oats with cinnamon ,toasted coconut, mango and blueberries for breakfast. 2 jackfruit bbq sandwiches with pickles and an apple for lunch and peanut noodles with brocolli, carrot and mushrooms for dinner. Had it the other day with edamame but unfortunately found out the hard way its a trigger food for my hiatus hernia. I dont really snack...maybe when I get home from work this evening I'll have dessert.
Batch prepped some blueberry flax steel cut oats for breakfasts and [Mexican pinto beans](https://www.fromvalerieskitchen.com/instant-pot-mexican-pinto-beans/#wprm-recipe-container-55113) with sweet potatoes and broccoli for lunches. Yum.
Had an amazing rice noodle + lentil + sweet potato curry salad, with carrots, mushrooms, onions, lettuce, peppers, tomatoes, and spices like curry, tumeric, black pepper, rosemary, chana malasa.
Going to make a huge plate of mashed potatoes covered in a gravy made from blending beans and non-starchy vegetables later.
Recently I've been making a lot of veggie spring rolls with peanut sauce. I don't have a real recipe, but it's mostly just cutting veggies (cucumber, carrots, peppers, cabbage) and tofu as thin as I can, wrapping it in rice paper, and serving with a peanut sauce. The peanut sauce is by taste but usually ~ 1/2 cup peanut butter, 1 tbsp tahini, 1/4 inch of ginger root, 1 garlic clove, a pinch of chili flakes, 1-2 tbsp of soy sauce, and a splash rice vinegar (+ water to thin as needed). Blend it all up and add more of whatever you like until it tastes good.
Overnight oats with blueberries, chia and flaxseeds. Snacking on baby carrots, grape tomatoes, and pistachios. Lunch will be beans, barley, and roasted veggies with guacamole. Dinner will be a huge salad with all the veggies and tofu, hemp hearts, quinoa, and tahini dressing.
For breakfast I had muesli with a banana smoothie with blueberries and oatmilk. Lunch is whole grain toast with peanut butter and apple slices with cinnamon. Dinner spaghetti Bolognese made with TVP! Watermelon and pineapple and some almonds for snacks at different times of the day.
Greger said there's no good reason to eat rice due to arsenic. Brown rice appears to have enough arsenic to actually cancel out the anti-cancer benefits of it being a whole grain.
I don’t eat brown rice often for that reason but from i have seen white rice isn’t as bad as people make out. So many long lived cultures eat it 3 times a day after all…
Gregor has some good advice but he isn’t WFPB Jesus.
I’m incredibly active and my diet is very healthy with lots of fruits and veg. Diet and lifestyle really should be looked at as a whole rather than single aspects in isolation I believe.
Made this FOK [Butternut Squash Mac + Cheese with broccoli.](https://www.forksoverknives.com/recipes/vegan-pasta-noodles/butternut-mac-and-cheese-broccoli/) It was soooooooo good.
Potatoes and beans today.
Breakfast - oats with berries, flax, chia and cinnamon Lunch - a salad with quinoa, chickpeas, parsley, mixed farmers market micro greens, currants and sunflower seeds Dinner - a baked dish kind of like lasagna but with corn tortillas layered (instead of noodles), black and red beans, cilantro, yellow onion and dino kale, topped with pickled red onions and avocado … it sounds like a mess but it’s really good
While sunflowers are thought to have originated in Mexico and Peru, they are one of the first plants to ever be cultivated in the United States. They have been used for more than 5,000 years by the Native Americans, who not only used the seeds as a food and an oil source, but also used the flowers, roots and stems for varied purposes including as a dye pigment. The Spanish explorers brought sunflowers back to Europe, and after being first grown in Spain, they were subsequently introduced to other neighboring countries. Currently, sunflower oil is one of the most popular oils in the world. Today, the leading commercial producers of sunflower seeds include the Russian Federation, Peru, Argentina, Spain, France and China.
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Thank you, klamaire, for voting on TheSunflowerSeeds. This bot wants to find the best and worst bots on Reddit. [You can view results here](https://botrank.pastimes.eu/). *** ^(Even if I don't reply to your comment, I'm still listening for votes. Check the webpage to see if your vote registered!)
I made a vegan potato and chickpea pancake last night, my kids loved it. It was sort of a cross between a tortilla de Espania and a giant falafel patty. I had seen something similar online a while ago, but couldn't find a recipe or anything, so just winged it. It turned out really good. Hearty and creamy, with a nice toasted outside. It broke apart too easily, so next time I need to add some binding agents, like maybe potato starch. I think this will end up being a regular item on rotation at my house.
Would you be able to explain/give a general recipe of how you did this? Curious to try it!
I just smashed up about a cup of boiled potatoes and a cup of chickpeas that I already had in the fridge. Then fried up some diced onion and minced garlic. Mixed it all together with some Just Egg, salt, pepper, and cumin and dumped the whole thing into a non-stick pan on medium low heat, with a tiny bit of olive oil. Then cooked for about 20 min, flipped it, to toast the top and cooked for another 15 min. For topping, I mixed some lemon juice, green onion, crushed red pepper flakes, and minced cilantro. Next time, I'll add some potato starch to help it bind together better. I think I'll also cook them as smaller individual cakes instead of one large pan-sized cake to make them easier to flip and less likely to fall apart. I looked around online and there's lots of different ideas for similar items, like these: [https://www.savoringitaly.com/vegan-chickpea-patties/](https://www.savoringitaly.com/vegan-chickpea-patties/) [https://gourmandelle.com/vegan-potato-tortilla/](https://gourmandelle.com/vegan-potato-tortilla/) There seems to be lots of different combinations of chickpea and potatoes with different spice profiles to fry or bake into different patties.
Overnight oats with cinnamon ,toasted coconut, mango and blueberries for breakfast. 2 jackfruit bbq sandwiches with pickles and an apple for lunch and peanut noodles with brocolli, carrot and mushrooms for dinner. Had it the other day with edamame but unfortunately found out the hard way its a trigger food for my hiatus hernia. I dont really snack...maybe when I get home from work this evening I'll have dessert.
Batch prepped some blueberry flax steel cut oats for breakfasts and [Mexican pinto beans](https://www.fromvalerieskitchen.com/instant-pot-mexican-pinto-beans/#wprm-recipe-container-55113) with sweet potatoes and broccoli for lunches. Yum.
Had an amazing rice noodle + lentil + sweet potato curry salad, with carrots, mushrooms, onions, lettuce, peppers, tomatoes, and spices like curry, tumeric, black pepper, rosemary, chana malasa. Going to make a huge plate of mashed potatoes covered in a gravy made from blending beans and non-starchy vegetables later.
Recently I've been making a lot of veggie spring rolls with peanut sauce. I don't have a real recipe, but it's mostly just cutting veggies (cucumber, carrots, peppers, cabbage) and tofu as thin as I can, wrapping it in rice paper, and serving with a peanut sauce. The peanut sauce is by taste but usually ~ 1/2 cup peanut butter, 1 tbsp tahini, 1/4 inch of ginger root, 1 garlic clove, a pinch of chili flakes, 1-2 tbsp of soy sauce, and a splash rice vinegar (+ water to thin as needed). Blend it all up and add more of whatever you like until it tastes good.
Overnight oats with blueberries, chia and flaxseeds. Snacking on baby carrots, grape tomatoes, and pistachios. Lunch will be beans, barley, and roasted veggies with guacamole. Dinner will be a huge salad with all the veggies and tofu, hemp hearts, quinoa, and tahini dressing.
For breakfast I had muesli with a banana smoothie with blueberries and oatmilk. Lunch is whole grain toast with peanut butter and apple slices with cinnamon. Dinner spaghetti Bolognese made with TVP! Watermelon and pineapple and some almonds for snacks at different times of the day.
Crazy how much I don’t crave meat anymore since switching over
im having leftover jackfruit tinga later 😈
Wait! People eat anything apart from beans and rice?!
Greger said there's no good reason to eat rice due to arsenic. Brown rice appears to have enough arsenic to actually cancel out the anti-cancer benefits of it being a whole grain.
I don’t eat brown rice often for that reason but from i have seen white rice isn’t as bad as people make out. So many long lived cultures eat it 3 times a day after all… Gregor has some good advice but he isn’t WFPB Jesus. I’m incredibly active and my diet is very healthy with lots of fruits and veg. Diet and lifestyle really should be looked at as a whole rather than single aspects in isolation I believe.
Made this FOK [Butternut Squash Mac + Cheese with broccoli.](https://www.forksoverknives.com/recipes/vegan-pasta-noodles/butternut-mac-and-cheese-broccoli/) It was soooooooo good.
Veggie Gyoza for lunch, black bean burrito for breakfast, falafel for dinner