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In my experience, the seedier the tomato, the more juice it produces, so I agree with "horticulture guy". What I do is simply cut away the seed portion of the tomato and use the rest, adding it as late as possible in the recipe. When using tomatoes in my omelets I frequently sprinkle the diced tomato on the very top just prior to removing it from the pan. ...


I'd keep it simple. I make apple-cinnamon barley buttermilk porridge and store it in the fridge, I get 14 300g servings out of it and it reliably lasts two weeks. It's quick to eat and it lasts you the whole morning. edit actually I guess buttermilk isn't vegan. But barley porridge is still good.

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