How to branch out at breakfast


Wholemeal pitta breads with jam, strawberries, pomegranate seeds

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This slightly unusual breakfast resulted from a lack of shopping yesterday evening. It was actually quite a discovery though, as toasted pitta breads with jam make a really nice start to the day, combining healthy wholemeal with a sweet filling. The pomegranate and strawberries needed eating and were a nice refreshing addition.


Falafel and hummus wrap, crisps, banana, flapjacks

The lack of shopping also resulted in restricted packed lunch resources, so I opted for a shop sandwich. Tesco’s hummus and falafel wrap is one of my favourite animal-free sandwich options and always makes for a filling but not excessively heavy lunch.

The flapjacks had been made by my Nan, a legendary baker who finds it easy to turn her hand to animal-free goodies. The flapjacks were amazing, with a great treacly taste and moist texture. My only criticism would be how difficult it is to stop eating them, but fortunately they were cut into bite size pieces which makes it a little easier to stop before the whole box disappears!


Red cabbage and almond noodles, salad (nuts and Bombay mix as toppings)


These certainly aren’t the type of ingredients you’d expect to find with noodles, but they work really well  and the dish has a lovely savoury-sweet flavour. Tonight’s version was expertly prepared by my parents when I arrived back in Oxford for the weekend and tasted great.

Ingredients for red cabbage and almond noodles (serves 3):

– 1/2 packet flaked almonds

– 1/2  red cabbage

– A generous handful of figs

– 3 leeks

– Rapeseed/olive oil

– A jug of veggie stock (500 ml plus extra)

– 1 packet of spinach

– 1 tbsp brown sugar

– Nutmeg

– 2 packets of egg-free straight to wok noodles


1. Place the almonds on a baking tray and roast in the oven on gas 6 (200 C) for 5-10 minutes until golden.Remove from the oven and set aside.

2. Meanwhile, chop the cabbage and figs. Slice the leeks lengthways.

3. Heat a good splash of oil in a pan and add the leeks. Sautee gently for about 5 mins, stirring constantly, until they begin to soften. Add the cabbage and sautee for a few more minutes.

4. Add about 500 ml stock, plus the figs, spinach, sugar and a good sprinkle of nutmeg. You may need to add the spinach in several batches, stirring one  in until it wilts then adding the next. Simmer for around 10 mins, stirring very regularly.

5. Add the noodles and simmer until hot through, stirring regularly. You may need to add a little more stock at this point.




Watermelon, flapjacks, a few squares of vegan chocolate


I thought I should probably share the amazing flapjacks with the rest of my family, and everyone agreed on how delicious they were. The syrupy texture went really well with some watermelon.


Nuts, vegan marshmallows

Freedom Mallows are a really irresistible brand of animal-free marshmallow. They’re not a filling snack, but definitely a very delicious one.