Roasted sprouts stired with vegan sour cream and chaat masala and topped with spring onions and tomato. I cannot even begin to describe how good this was, all rich and tangy and savoury and creamy. I ate this for 4 meals in the last week and I have another bag of sprouts in the freezer I’m going to be making it again wit it’s so freaking good.

The other thing I’ve been eating this week is peaches. If peaches are in season and available for a reasonable price where you live, get yourself a punnet or two. They might not be around reliably in the next few years so should be enjoyed while you still can.

Tried tantanmen ramen, was pretty nice :)

Basically:

• Broth
• Soy milk
• Noodles
• Soy (like ground meat)
• Corn
• Edamame
• Spring onions
• Sesame

I’ve doing this kind of half meal prep from Rainbow Plant Life this week. Being able to mix and match a bunch of prepped ingredients keeps it fresh throughout the week.

I’m not a native english speaker, so i think it’s called russian salad, according to my translator app. As an aside; my very first post on this instance, hi fellow vegans :-) This is a recipe we have been using for decades. You can make it bigger of smaller according to your family size.

Russian salad

• 1 kg of waxy potatoes or baby potatoes For the sauce:
• few sweet and sour gherkins
• 6 tablespoons lemon juice (and more for seasoning)
• 1 red onion and/or spring onion
• fresh chives
• 150 grams vegan mayonnaise
• 200 g soy yoghurt
• 2 teaspoons mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Peel the potatoes and cut them into equal sizes. Cook the potatoes for 20 minutes. Drain them and let them cool briefly. In the meantime, cut the red onion into small cubes, cut the spring onion and chop the fresh chives. Cut the pickles into pieces. Place it in a large bowl - you will add the potatoes in there later - and add lemon juice, vegan mayonnaise, soy yogurt, mustard, garlic powder, chives, pickle, onion, salt and pepper to taste. Mix everything together well with a spoon. Cut the potatoes into slices so that they fit better on bread. Then add them to the salad mixture and mix well with the rest of the ingredients. If desired, you can season it even more with salt, pepper and/or some extra lemon juice. Cover the potato salad and let it sit in the refrigerator for a few hours so that the flavors can penetrate well and it is nice and cold. Put it on bread or serve as a side dish or at a BBQ Garnish Sprinkle with some pieces of chives if desired

EDITED to try making a decent list–

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