by slupen » Tue May 05, 2020 8:54 pm
Hi All
I'm back on the train for a whole foods diet. Not meat, dairy, nuts etc while attaining a healthy weight.
So the endless vegan cooking videos its all about cashew cream which currently is not on the menu.
Options, falling a bit flat here. Some dishes could really use a saucy base (like potatoe gratine) but want to stay true to source.
Potatoes go creamy, but not always a good fit for the dish.
Almond milk / soy milk / etc etc - completely not an option for me. I am not a fan of sweets (fruit an exception) and these milks are inedible for my taste buds and ruin anything I put it in. Coconut cream also not an option.
Any easy ideas of jazzing up the sauce game for sandwich spread / sauce base for oven dishes is very much appreciated. On the weekends when I have more time, I typically ensure I spend a few hours doing a more full on dish so would be fun if I find a way of incorporating this.
Stay strong buds and dudettes. Plant strong that is.
PS, I'm on a weight bet with a friend of mine as an extra carrot to (get out of obesity territory) and am currently kicking *ss with this secret weapon. But the bet aside, I have a much much longer weight loosing goal in mind than the 60 days the challenge is set out for. Hence me 99% of the time eating MWL style food with a tiny exception of avocado topping for Mexican feast night after a long hike.