52 Card Project 2022: Week 29: WFPB
Jul. 22nd, 2022 05:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrThis is one of the rare weeks where I had a difficult time coming up with a concept for a card. Really, my life has felt so quiet and small lately. I still work only sixteen hours a week. Since I'm restricting my spending due to the new roof and I'm wary of going anywhere and doing anything because of the BA5 Covid resurgence, I've been staying quietly at home. I'm still fighting that weird fatigue, and the heat and humidity discourages doing anything energetic. So I've been reading books and cooking my meals. That's about it.
Perhaps out of sheer boredom, I've been making an extra effort to make the meals interesting, and as I've been thinking about trying to get as healthy as possibly (partly related to the investigation into the fatigue issue), I've been trying to up the proportion of fruits and vegetables in my diet.
My informal rule for the names for these digital collages is that the titles of each collage should be one word, but occasionally I've cheated by using an acronym, as I did this week. WFPB stands for Whole Food Plant-Based. Originally, I was going to name this card "Vegetables," but there are strawberries and tomatoes (technically a fruit) in the images I used. Therefore: WFPB.
It was entirely unintentional, but I like the way that round shapes kept repeating in the images I used to make up the collage.
I look at this picture of the foods I've cooked for myself, and two things occur to me: first, it all looks pretty good, and I'm proud of the level of effort I've put into making beautiful, delicious, and healthy food for myself.
Secondly, this is exactly the sort of food I could have never served my family, in the days when I used to joke about the sad fact that I should write a cookbook called Cooking for Ingrates. Well, perhaps they would have deigned to eat the homegrown tomatoes or the strawberries and cream (and Fiona would have even refused the cream). But nothing else.
Image description: against a cutting board background are images of various dishes prioritizing fruits and vegetables. Upper left: a blue bowl with homegrown tomatoes. Upper right: two flour tacos on an orange Fiesta plate: portobello mushrooms over brown rice/quinoa mixture with tomatoes, cabbage and avocado. Middle: flowered bamboo tray with a plate with brussel sprouts/Swiss chard/potato hash, topped with vegan cheese and pickled red onions. Also on the tray: a cup of coffee and small bowl strawberries and cream. Lower left: a strainer filled with broccoli florets and spiralized broccoli stems. Lower right: a bowl of eggplant baba ganoush.
WFPB
Click here to see the 2022 52 Card Project gallery.
Click here to see the 2021 gallery.
Perhaps out of sheer boredom, I've been making an extra effort to make the meals interesting, and as I've been thinking about trying to get as healthy as possibly (partly related to the investigation into the fatigue issue), I've been trying to up the proportion of fruits and vegetables in my diet.
My informal rule for the names for these digital collages is that the titles of each collage should be one word, but occasionally I've cheated by using an acronym, as I did this week. WFPB stands for Whole Food Plant-Based. Originally, I was going to name this card "Vegetables," but there are strawberries and tomatoes (technically a fruit) in the images I used. Therefore: WFPB.
It was entirely unintentional, but I like the way that round shapes kept repeating in the images I used to make up the collage.
I look at this picture of the foods I've cooked for myself, and two things occur to me: first, it all looks pretty good, and I'm proud of the level of effort I've put into making beautiful, delicious, and healthy food for myself.
Secondly, this is exactly the sort of food I could have never served my family, in the days when I used to joke about the sad fact that I should write a cookbook called Cooking for Ingrates. Well, perhaps they would have deigned to eat the homegrown tomatoes or the strawberries and cream (and Fiona would have even refused the cream). But nothing else.
Image description: against a cutting board background are images of various dishes prioritizing fruits and vegetables. Upper left: a blue bowl with homegrown tomatoes. Upper right: two flour tacos on an orange Fiesta plate: portobello mushrooms over brown rice/quinoa mixture with tomatoes, cabbage and avocado. Middle: flowered bamboo tray with a plate with brussel sprouts/Swiss chard/potato hash, topped with vegan cheese and pickled red onions. Also on the tray: a cup of coffee and small bowl strawberries and cream. Lower left: a strainer filled with broccoli florets and spiralized broccoli stems. Lower right: a bowl of eggplant baba ganoush.
Click here to see the 2022 52 Card Project gallery.
Click here to see the 2021 gallery.
(no subject)
Date: 2022-07-23 12:56 am (UTC)What kind of vegan cheese are you using? The entire landscape of vegan cheeses has changed beyond recognition since I began eating them long ago. The new ones taste way, way better, but are horribly expensive and for the most part don't contain any protein. I am having trouble adjusting.
P.
(no subject)
Date: 2022-07-23 01:23 am (UTC)(no subject)
Date: 2022-07-24 09:07 pm (UTC)Since you are able to eat the real thing, this may not be very useful information. However, Vegan Essentials has quite a few blue cheese products. What always surprises me about Vegan Essentials is the number of products made by common grocery story brands like Follow Your Heart that just never show up in the grocery store. Here are the search results for blue cheese:
https://store.veganessentials.com/categories.aspx?Keyword=Bleu%20cheese
They have feta and Parmesan substitutes too, though I haven't tried most of them.
P.