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Menu Day 8 (February 3rd)

Breakfast
For breakfast I had oatmeal gruel with almond milk.
I had almost made some beschuitpap (rusk porridge) because almond milk seemed to go well with it, but when I checked the label I noticed there’s egg in these biscuits. *SIGH*
It is unbelievable how many foods contain animal products! So I changed to oatmeal — and I’m glad I did! Boy, it was good. Probably even better than with cow’s milk! (LOL that’s a lot of exclamation marks in a row! ;) The gruel was creamy and a little sweet thanks to the milk’s 1%  of agave syrup, so I didn’t need to add any sweetener like I usually do. So another great discovery today! *HAPPY DANCE*

BTW I always add ground flax seeds to oatmeal, to insure a sufficient intake of omega-3. After breakfast I had some green kukicha tea.

Lunch
Vegan Wholewheat Sunflower Seed SammiesAt midday I had 3 whole wheat sunflower seed sammies and drank some San Pellegrino with lemon juice. I concluded with a (decaf) latte. Here’s what I put on my sandwiches:

  • last night’s leftovers: falafel, salad & spicy sauce,
  • avocado & radish on veganaise with basil and African Peper mix,
  • smoked sesame & almond tofu with spring onions and toasted sesame seeds on ketchup.

Dinner
Thursday night, soup night. Mr Gnoe has piano lessons to go to. The meal I prepared helped clearing out the fridge. I used up half a pumpkin, a lonely chilli pepper and an open container of coconut milk to make pumpkin-coconut soup. From a wilting apple, open can of pineapple, green onion, red and white cabbage I mixed up a salad with curry-ginger dressing. We enjoyed it with the last bit of Monday’s pizza and some baguette. It was all very nice and so easy to make!

Snacks
Gnoe ate nothing in between meals today..!

Experiences

Anything special about today?

Rice-Almond MilkI’m so happy with today’s discovery of Isola Bio almond milk! It’s even good to drink straight from the glass. :) I’m not sure whether it’s always the same, but the type I bought is actually rice milk blended with almond paste. When I took my first sip there was a slight hint of that ‘dusty’ rice taste, but I didn’t notice it afterwards.

This is exactly what I had hoped to achieve in ExtraVeganza!: trying out many different products to find the perfect ones. Even Mr Gnoe said so yesterday. He is not too fond of ontbijtkoek but when he cut off a slice for my breakfast he noticed it smelled so good! :)

Today also proved that the sunflower seed bread I discovered on Tuesday holds up well after it has been frozen. Yay! Now I just need to look if the organic store closer to home also sells this Flemish bread.

Any difficulties?

None whatsoever.

Pumpkin-Coconut Soup

I used a Dutch on-line recipe to make this heartwarming pumpkin soup. It’s officially a starter but it came out pretty thick and served well as a main course. That might be the result of the fact that I added a sweet potato the recipe didn’t call for, but on the other hand I had only half a pumpkin. Anyway, you can choose to dilute it by adding more broth. Here’s 10 steps to comfort food!

Pumpkin-Coconut Soup

Ingredients

Serves 4.

  • 1 small orange pumpkin (washed)
  • optional: 1 sweet potato
  • 1/2 stalk lemon grass; washed (I always put fresh Asian herbs into the freezer in portions ready to use)
  • 30 gram ginger (I had only about 15 grams left)
  • 1 red chilli pepper; cleaned and seeds removed
  • 1 tbs oil (sunflower)
  • 350 ml vegetable broth
  • 400 ml coconut milk
  • salt & pepper
  • 2 tbs pumpkin seeds

Preparation

  1. Cut the pumpkin in half, remove seeds and chop up the meat.
  2. Peel potato and cut into small dices.
  3. Chop up lemon grass.
  4. Peel ginger and chop finely.
  5. Chop chilli pepper.
  6. Heat oil and fry all the chopped up ingredients for a few minutes.
  7. Add broth and coconut milk, bring to a boil and let cook for 15 minutes.
  8. Toast the pumpkin seeds in the meantime.
  9. Mash up soup using blender.
  10. Serve sprinkled with pumpkin seeds.

Enjoy!

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New recipe(s) tried for the Whip Up Something New! Challenge!

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