Weetabix type cereal, strawberries, soya milk
I know- the same breakfast as yesterday, but my failure to go to the shops meant that this was the only option available. I can’t say it was a great hardship though as this is definitely one of my favourite breakfasts. I spared you yet another photo of it!
Falafel wrap, coconut peanuts, grapes, fruit bar
Another result of yesterday’s non-shopping trip was a decided lack of lunch material. I had nuts, crisps, fruit and many other great sandwich accompaniments, just nothing that could really constitute the centrepiece of a packed lunch. Luckily though, and perhaps contrary to popular belief, it is possible to buy a vegan sandwich in the supermarket. One of my favourite shop sandwiches is Tesco’s falafel wrap with hummus and chutney. I have to admit that they’d gone a little overboard on the chutney today, but it still made a lovely sandwich, especially accompanied by the famous coconut peanuts (available in Sainsbury’s World Foods aisle), some grapes and a cocoa and orange Nakd bar (great for energy).
Spicy potato and chickpeas, Khobez (flatbreads), carrot batons
I didn’t feel particularly in need of a comfort dinner, but when I tried this dish ‘comfort food’ was the first term that sprang to mind. I think it’s the combination of warming spices, potato and pulses, but it’s a nice variant on the macaroni cheese type dish (which can, of course, be easily veganised)!
Ingredients for spicy potato and chickpeas (serves 2):
– 1 fairly large potato
– A jug of veggie stock
– 1 onion
– 1-2 cloves garlic
– 1 tin of chickpeas (I found that the brown ones worked well in this- they can hopefully be found in the World Foods aisle)
– (Optional) A handful of blackeye peas
– Olive oil
– 1 tsp Cumin seeds
– (If possible) A sprinkling of fennel seeds
– 1/2 a small carton of soya cream
– A generous handful of fresh coriander
1. Peel and dice the potato.
2. Place the potato in a saucepan, cover with the stock and simmer until tender (about 10 mins). When it’s cooked, drain and set aside.
3. Meanwhile, Peel and chop the onion. Peel and press the garlic clove. Drain and rinse the chickpeas and blackeye peas.
4. Heat the oil in a saucepan and add the onion, garlic, cumin seeds and fennel seeds. Sautee very gently for about 5 mins, stirring constantly (spices just love to burn)!
5. Add the potato and pulses to the onion and spices, along with a good splash of water. Simmer for another few mins, stirring constantly. Add the soya cream and continue to simmer and stir for another few mins, until the sauce is piping hot too. At the last minute, stir in the coriander and serve.
I thought that this type of meal was a good excuse to try yet another type of bread. This time it was khobez, a type of Arabic flatbread, which declares happily on the packet that it’s suitable for vegans. I often find that breads contain an awful lot of mysterious additives, but the ingredients in this one are just wholemeal flour, water, sugar, yeast and salt, plus just one preservative. It was a really nice plain side bread, and I look forward to trying them in stuffed form. As you may have guessed, I found them in Sainsbury’s, but they were just tucked in amongst the more major bread brands.
Animal free yogurt pot with mandarin and cinnamon (and a few squares of dark chocolate)
This is a lovely dessert that looks appetizing, tastes great and can be prepared in seconds. To make it, I just built up a few layers of plain soya yogurt and mandarin, then topped with a drizzle of golden syrup (easier if you get one of the new squeezy bottles) and a sprinkle of cinnamon. For presentation purposes, I’d leave it like this, but to eat I’d recommend stirring so that the whole thing benefits from the golden syrup and cinnamon.
Just a continuation of what I’d brought for lunch, so a few more grapes and the last of the coconut peanuts (probably best not to buy any more for a while- they’re so addictive).