Dinner Bowl #115
When I buy dill, everything ends up being dilly for a while, it seems. So I made Polish dill soup, veganized from an omnivore recipe at Serving Dumplings, and a grilled non-dairy cheese, sauteed mushrooms, and arugula sandwich on that Sola protein white bread to help balance the macros.
I don't think I've ever used the phrase "balance the macros," but maybe I've been spending too much time online. You know what I mean--it's not just a carb bomb. But the carbs are still everywhere and still amazing!
I loved this soup. I used some vegan "not chicken" broth and Tofutti sour cream and they both worked out fine. I did wait to add the peas until adding the dill because if I'd boiled the peas for 20 minutes they would have turned dingy, but I think I pretty much made it as written otherwise.
But really, what's not to love? Potatoes? Carrots? Dill? Sour cream? Insanity!
The sandwich was perfect with this. All in all, an excellent meal.
Is the Sola bread less problematically-fiber-laden than the bagels? (I probably still can't eat it, but I am always interested in sneaking more protein in and I'll go look it up and read the ingredients if it had protein and isn't a fiber bomb...)
ReplyDeleteThe Sola white protein bread has 6 grams of fiber per slice--a far cry from the 30 grams in the bagel! If you're not used to getting a lot of fiber that might be problematic, but otherwise, you'd probably be fine.
Delete(also this looks *delicious* and yes, enjoy using all the dill! It's such a nice bright, fresh flavor!)
ReplyDelete