Sandwich thins with peanut butter, grapes
I’d made myself a toasted sandwich this morning but the bread turned out to be mouldy so I had to improvise with these Warburtons sandwich thins. They actually made quite a nice breakfast spread with some peanut butter, but they probably only needed a minute in the toaster as they came out rather charred. On balance, probably not the most successful breakfast of all time.
Baguette with vegan cream cheese salad, crisps, fruit, biscuits
These par-bake baguettes are really lovely for lunch, and generally seem to be animal-free (although you’ll need to check the label to be sure). You can’t go wrong with the Tofutti brand of vegan cream cheese combined with some salad. The biscuits were from Tesco and labelled as shortcake although they actually seem to be completely animal-free.
Marrow and cumin pilaff, black sesame rice cakes
I think marrows are often accused of being a dull vegetable but this dish proves that they really needn’t be. They have a delicate taste of their own but also absorb other flavours really well so they’re ideal for this type of dish. The rice cakes were the Clearspring brand and you can buy them in Holland and Barrett (click here to see). The teriyaki variety are also vegan and both types are really lovely but difficult to stop eating!
Ingredients for marrow and cumin pilaff (serves 4):
– 250g long grain rice
– 1 marrow
– 4 shallots
– Olive oil
– 2 tsp cumin seeds
– A pinch of fennel seeds
– Veggie stock
– 2 cartons of soya cream
– A good handful of sultanas
– A handful of mixed nuts
1. Bring a large saucepan of water to the boil and add the rice. Simmer until tender (around 20 mins).
2. Meanwhile, peel the marrow and scoop out the seedy part (a spoon works quite well for this). Dice and set aside, then peel and chop the shallots.
3. Heat a good splash of olive oil in the saucepan and add the shallots and spices. Sautee gently for a few minutes, stirring constantly as spices are very good at burning.
4. Add the marrow and sautee for a few more minutes. Add a splash of stock to keep it moist, followed by the nuts, sultanas and soya cream. Continue to simmer for another 5-10 mins, adding more stock if needed. When the rice is cooked, drain, stir in and simmer until heated through.
Fruit salad, apple cake
This was the last of the Mrs Crimble’s Dutch apple cake and my Mum made a lovely fruit salad to go with it. Ideal for a really warm evening.
The new system of writing up meals from the day before means that I sometimes have to strain my memory to remember the snacks. I have to admit that I can’t honestly remember what I had for a snack yesterday, but I think it was some fruit, probably a banana!