In the pursuit of healthier/ethical eating, I’ve attempted to go retro and cook a veggie chilli. It surprises me that I’ve not personally tried this before but after the other half’s past attempt it was easy to realize that the cupboard was ready. This was a lentil-based chilli, and for a first attempt I thought it was pretty good though eating it does not fill you up like the usual beef variety.
Also should probably do more roast cauliflower – it’s no meat, but it tastes much nicer when slow roasted to bring out a nuttiness I’ve never encountered from the steamed/boiled treatments.
July 25
I’m still here; would rather carked it on high quality fugu. The weather’s been kind, so it’s an al fresco lunch today, pity my date has work emails and Pokémon to distract himself. Lunch is slow roasted cauliflower, piri piri prawns, pickled radish, tamagoyaki, spinach & broad bean namul, salad and an onigiri (hijiki, sesame and yukari)
July 26
No breakfast and no bento == hunger. Good thing I made some chilli this morning. Lunch is taco rice with lettuce, vegetarian chilli, tomatoes, yogurt and grated cheddar. I don’t know if too much smoked paprika is a thing; this tastes pretty good
July 27
Somehow within the intentions of keeping healthy, I spot (delicious) self sabotage. Lunch is carrot kimpira, tamagoyaki, steamed peas, bread and butter pickles, spiced chicken karaage, tomato, pickled radish and garlic stir fried cauliflower leaves
July 29
I don’t know if I like the marinade over miso mayo, it was too subtle. Lunch is steamed broccoli, tomatoes, mustard maple salmon, bread and butter pickles, spinach namul, tamagoyaki and steamed peas. At least the salmon was cooked well: as in, the heat was subtle
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