Last week's meals

For lunch last week, I ate cucumbers, tomatoes, red bell peppers, mushrooms and almonds with a mustard vinaigrette.


For dinner last week, I used some crusty old bread to make a creamy tomato soup. I swirled in some homemade soy yogurt, even though it was quite thick and 'creamy' enough.


To accompany the tomato bread soup, I marinated some radishes with equal amounts vinegar and jam, according to a Japanese-inspired pickling recipe. Delicious!