This is a quickie post of Sunday’s eats. Not a whole lot of exercise on Sunday, just some light exercise in the garden and nd a bit of mushroom chopping for dinner’s creamy mushroom gravy, a vegan creation made with onion, olive oil, flour, soy milk, fresh mushrooms, and dried porchini mushrooms.
For the gravy, I took inspiration from What Do I know and hardcoreherbivore. The gravy was tasty, but I think I still prefer cashew gravy, now a fond memory since my blender broke. Though it makes me think: a cashew-mushroom combo gravy would probably rock my world. When the Vitamix arrives. Patience!
- Breakfast: Cottage cheese crepes with lots of fresh fruit
- Lunch: Leftover farinata with an everything salad and bulgar wheat
- Gardening: too much to write, but I will say one thing: it looks like we were definitely be having cherry tomatoes this year.
- Dinner: Tofu and mashed potatoes with mushroom gravy, sauerkraut and greens
Cottage cheese crepes with lots of fresh fruit
Leftover farinata with an everything salad and bulgar wheat
Tofu and mashed potatoes with mushroom gravy, sauerkraut and greens