Toast with gooseberry jam, fruit
Hummus bagel, crisps, fruit, couple of biscuits
Hummus and salad makes a sterling filling for a vegan sandwich. Adding some Mediterranean veg helps to bulk it out and you can get nice roasted peppers in a jar. If adding olives, I would suggest black ones as I think their flavour is more subtle. Today I added a generous stuffing of green olives and found the end result a little salty!
Jacket potato, Mediterranean bean salad, chickpea and grape salad. Dessert: cranberry flapjacks
This is where Tesco comes in. They have started doing a really good vegan cheese, which was great on a jacket potato and even won the approval of a non-vegan. It’s part of the free-from range in the chilled counter.
The Mediterranean bean salad is really speedy and tastes great. You just need some runner or French beans, one garlic clove, a vegan stock cube, a couple of lemons and some basil:
1. Chop the beans and simmer them in about 300ml veggie stock (I like the Kallo cubes) plus a crushed garlic clove. The beans won’t be covered but I find that cooking them like this results in a better flavour.
2. Simmer the beans until they are tender, stirring regularly. This should take about 10 minutes.
2. Drain the beans, rinse them under some cold water, then place them in a dish. Add a good bit of olive oil, the zest of 2 lemons, the juice of half a lemon and some basil leaves.
The chickpea salad is even speedier. It’s refreshing and filling at the same time. You just need a tin of chickpeas, a handful of grapes, half a cucumber and a bit of parsley. Just drain and rinse the chick peas, place them in a bowl, then chop the rest of the ingredients and mix everything together.
Flapjacks give you a lovely syrupy reward for spending hardly any time in the kitchen. The cranberry version is great for an energy boost, as they’re packed full of dried fruit and golden syrup. Back in the Autumn, I did a long distance charity bike ride and I don’t think I would have made it without a generous supply of them! If you never have time to bake, vegan flapjacks are generally pretty easy to get hold of.
-50g vegan margarine
-65g brown sugar
-1 heaped tbsp golden syrup (or more)!
-115g porridge oats
-1 1/2 tsp mixed spice (i.e. a good sprinkle)
-A generous handful of dried fruit e.g. cranberries and sultanas
1. Grease a baking tin and preheat the oven to gas 4/180 C.
2. Melt the butter, sugar and golden syrup in a pan over a low heat, stirring constantly.
3. Stir in the rest of the ingredients and press the mixture into a tin. Bake for about 15 minutes and take them out while they are still soft. They’ll harden as they cool, then you can cut them into slices.