Maple and pecan crisp cereal, soya milk, tinned cherries
This is the usual sugary cereal that I indulge in at the weekend. We had some tinned cherries in the fridge which made a nice addition, even if the stones were a bit of a surprise.
Banana baguette, crisps, watermelon, flapjacks
I had a nice par-bake baguette to put in the oven, and thought I’d come up with a creative sandwich filling to go in it. I liked the idea of carrot and tahini, and thought that chopped carrot, 1 tbsp tahini and a good splash of water would be something that the blender could transform into a nice sandwich filling. Unfortunately though, I think it prefers slightly softer, cooked vegetables, and after repeated attempts I was left with small chunks of carrot floating in a tahini coloured solution. Not one of my best inventions. Luckily though, animal-free sandwich options are easy to come by, and I went for chopped banana instead. I think a banana baguette must be the ultimate energy sandwich.
There are still a few of my Nan’s delicious flapjacks left, and I thought that a couple of these might go well after lunch with some healthy watermelon just to vaguely balance things out.
Aubergine and lemon pasta, salad (with tortilla chips)
This is another dinner that virtually cooks itself. It’s true that the aubergines take a while in the oven, but they can essentially be left to their own devices so this is a good recipe if you’re trying to get things done around the house, in the garden or at the computer. The three aubergines that I used were fairly small so I ended up with some extra pasta (I didn’t want to risk adding too much to the sauce and making it dry). To create a second helping, I just combined the extra pasta with the aubergine skins, some more soya cream and half a veggie stock cube crumbled in. It may seem surprising, but roasted aubergine skins are a really lovely ingredient in their own right and also taste delicious spread with hummus. Before binning them, it’s definitely worth considering their potential! The aubergine cooking method is the same as for aubergine roulade with lemon and tarragon sauce, and it’s roughly based on Ottolenghi’s method but simplified a bit.
Ingredients for aubergine and lemon pasta (serves 3):
– 3 largeish aubergines
– 225 g pasta (I found that wholegrain worked well here)
– Olive oil
– 1-2 small cartons of soya cream
– Zest of 3-4 lemons
– 1 veggie stock cube (I like the Kallo ones)
– (Optional) A good handful of fresh basil, roughly chopped
1. Preheat the oven to gas 7 (220 C)
2. Top and tail the aubergines and place on a baking tray, whole. Roast for about 45 mins-1 hour until the skins are really charred and the aubergines feel soft when a knife is inserted. You can turn them once half way through cooking but this isn’t essential.
3. When the aubergines are ready, remove from the oven, cut open lengthways and scoop out the flesh. It may help to steady the aubergine with a fork and scoop out the flesh with a spoon. You may want to cut up some of the larger pieces (kitchen scissors are useful for this).
4. Bring a large saucepan of water to the boil and add the pasta, along with a splash of olive oil. Simmer for about 10 mins or until tender, stirring occasionally.
5. Meanwhile, place the cooked aubergine in a separate pan, along with the soya cream, lemon zest and basil. Crumble the stock cube over the top and stir in (this just helps to make the flavour even better). Simmer very gently until hot through, stirring almost constantly to prevent sticking.
6. When the pasta is ready, drain and stir into the aubergine sauce. Serve in a dish with a lid to help it stay hot for longer.
Raspberry sorbet, strawberries, vegan chocolate
This raspberry sorbet is from Tesco and, unlike many of their products, actually admits to being vegan on the packaging. It has a lovely sweet, refreshing taste, and went well with some strawberries (despite the colour clash).
An energy filled snack that was relatively healthy too.