Here we have a nice wintry oven meal. Jerk-spiced tofu chunks, orange beetroots, and a mix of roasted veggies. The combination of sweet potatoes, onions and kalamata olives is an amazing one. If you haven’t ever tried baking olives, I highly recommend it (whole, not pitted). They get super sweet, and sort of melt off the seed. It’s very good.
This is a lazy Sunday lunch we have every now and then to go with tea and the newspaper. Veggie burgers (pre-made and frozen) served on homemade bread with salad, sautéed onions, and slightly wilted
This is a time-consuming meal to make but it is well worth it every now and then—Pierogies. They were filled with some mix of potato, onion, carrot and spices, and served with lightly sautéed green beans.
And I can’t leave you without dessert. These are makeshift strawberry shortcakes. ‘Yella Cake’ from La Dolce Vegan, but cut in half and turned into cupcakes. Strawberries soaked in sugar for a day to get super juicy. And fresh yogurt. The combination was sooo good. Somehow the tang from the yogurt was much more satisfying than custard or cream, and it feels vaguely healthy too.
Those are all the food photos I have for now. And yes, as The Little One has pointed out, I’m not shy about filling up my plate. I'm not really a snacker, I ride about 40 to 50 minutes a day (which really isn’t much) and I'm a major fidgeter, so I eat big meals. And if you think mine are big, you should see his!