Jam sandwich, nectarine, soya latte
If you’re feeling organised, making a sandwich in advance is quite a good way to guarantee a nice packed breakfast on an early morning journey. I would never have been that organised, but my Mum made this one for me! In terms of vegan breakfasts on the move, I see that Cafe Nero do porridge with soya milk, so this might be a good option. It’s also possible to buy vegan goodies from e.g. Sainsbury’s bakery (just ask an assistant to check whether your item of choice contains dairy or egg), and freshly baked bagels are surprisingly good without any spread, although combining with a banana would be another good option. For a really virtuous vegan breakfast on the go, you could just buy a fruit salad. Maybe most importantly though, soya lattes (and other types of coffee) are available in almost every coffee shop, so you never have to go without!
Pitta bread with garlic and herb ‘cream cheese’, nuts, greengages, flapjack
Another vegan cheese discovery! I’ve been (unreasonably) excited to discover the Tofutti brand of vegan cream cheese, which is so great for sandwiches, bagels etc.. It turns out that the garlic and herb version is really lovely too and perfect in a pitta bread. I just added a few slices of cucumber and the effect was great. The nuts were salt and vinegar peanuts, which I couldn’t resist trying. They were nice, but I don’t think they actually beat salt and vinegar crisps (and probably aren’t any healthier). The greengages were from a local fruit stall and were really soft and juicy. I haven’t had one for years, but they definitely lived up to my expectations. The flapjack was one of the Blackfriars range, which do quite a few vegan options. They also come in really chunky bars, so you’ll probably find that half is often enough.
Homemade potato salad. Broccoli, lentil and pine nut salad
Homemade potato salad is a seriously quick side dish that only uses four ingredients. The lentil salad is also really quick, tastes delicious and is probably pretty healthy. You can easily make these two dishes at the same time- just prepare the lentil salad while the potatoes are cooking. They both work well cold, so if one is ready before the other, you can just put it aside without worrying that it will spoil.
Ingredients for homemade potato salad (serves 3):
– 1 packet of new potatoes
– 1-2 small cartons of soya cream
– Zest of three lemons, juice of one
– A good handful of parsley, chopped
1. Bring a pan of water to the boil. Meanwhile, scrub the potatoes, roughly chop them and boil until tender.
2. When they are ready, drain, run under some cold water, then place in a mixing bowl.
3. Add enough soya cream to make a good sauce, then add the lemon, lemon zest and parsley. Mix together well. Black pepper is always a good last minute addition.
Ingredients for broccoli, lentil and pine nut salad (serves 2):
– One broccoli
– 1 cube of veggie stock
– 1 tin of green lentils
– 1 small packet of pine nuts (you may need less)
– A good handful of dried cranberries
– Olive oil
1. Chop the broccoli and place in a pan. Crumble the stock cube over the broccoli and add a good splash of water, but not enough to cover it. Simmer gently with the lid on until the broccoli is tender, stirring regularly. Add some more water if the broccoli seems to be drying out.
2. Meanwhile, rinse and drain the lentils, then place in a large mixing bowl.
3. When the broccoli is ready, drain and add to the lentils along with the other ingredients. Mix together, drizzle with some olive oil and enjoy.
Raspberries, dark chocolate
An unbeatable combination!