Bad at food porn

Ever since we started eating plant-based Kevin and I cook together a lot. That was definitely one of the unexpected benefits of going vegan. Although we seem to spend waaaay more time in the kitchen, we are spending it there together. Mainly laughing at our failures (there was one rather regrettable coconut oil-olive oil argument but about that another time).

Switching diet naturally made me panic a little about what we could eat. For over two weeks now I am constantly on the look out for new recipes or inspiring veggie meal ideas. Since we are total newbs we try to follow recipes rather than experiment. But nah. We ALWAYS end up experimenting as there is always some item we don’t have, or something we bought which wasn’t right or we just screw up. Had it been just me alone I know I would have been frustrated by now. But cooking together with my bf means we make mistakes together and laugh together. Which made me realize, all those perfect recipes I strive to replicate, those insta pics I wish I had taken, I’ll get there one day. But for now, I’ll enjoy our epic screw ups and food reality over food porn.

Check out some of our spectacularly bad food porn but true food reality on our instagram page!

Below a quick example of our day in the kitchen (from today):

Dish – 8 ingredient Zucchini Lasagna 

Recipe – by Minimalist Baker ( https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/ )

Honestly, we still have no clue as to what nutritional yeast is and where to get this mythical item. But it was necessary for the vegan ricotta. As was firm tofu, Dana even specifies it should not be silken but that was exactly what we had. Soft tofu. We’re still in Normandy and I don’t speak French so when I grab something from the shelf at the store and don’t consult the bf then it is very likely it is NOT what I think it is. Anyway, here’s what we did to make this lasagna happen our style:

  • vegan ricotta – blend silken tofu, a handful of walnuts, handful of fresh basil, 2 tsp oregano, tsp salt, tsp pepper, 2 tbsp lemon juice, tbsp olive oil.
  • we used one zucchini instead of recommended 3. We had a tiny glass dish for the lasagna or a gigantic one so yeah.
  • quick home marinara (we grabbed the wrong bottle from the store and ended up with just tomato passata) mix passata with 1 garlic clove, oregano and basil as much as you like. DONE.
  • ALMOND POWDER. My friends, almond powder is my solution to the lack of parmesan. Looks like parmesan & has a similar texture. And tastes nice. IT WORKS! Sprinkle some on top of any pasta or italian style dish. I dare ya.

We also didn’t have a mandolin to slice the zucchini so I did the best I could and we had fun making a patchwork lasagna from my zucchini cuts.

Moral? Preparing recipe inspired vegan meals be prepared for an expectation vs reality showdown but always remember – as long as you had fun and it’s EDIBLE – you nailed it!

EXPECTATION 

EASY-Vegan-Glutenfree-Lasagna-with-DIY-Ricotta-8-ingredients-protein-rich-SO-healthy-recipe-lasagna-dinner-healthy-768x1152

(photo cred. Minimalist Baker – see: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/)

REALITY

image1 (2)

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