Wheat biscuits, blackberries, soya milk
The blackberries were left over from the previous day’s attempt to be resourceful and pick my own dessert. The combination worked really well.
Vegan cream cheese and tomato sandwich, fruit
This is a reliable option for a great animal-free sandwich. I really like the Tofutti brand of vegan cream cheese, which comes in plain or garlic and herb flavour and can be bought in Holland and Barrett.
Veggie Bolognese, tortilla wrap, salad
This is a really nice recipe that’s ideal for introducing people to the great taste of faux meats. You can buy the soya protein in Holland and Barrett and I think it has a pretty realistic mince-like flavour and texture. This is probably a good point to mention the excellent range of faux meats available in health food shops, which are ideal if you’re missing the taste of the real thing. You probably won’t find that they taste identical to real meats, but they’re pretty similar and opting for a small change in taste has a huge impact on animals!
To get back to the soya protein, you’re apparently supposed to soak it before use but I didn’t bother and was very happy with the result. The Bolognese would go well with spaghetti although I just had a tortilla wrap on the side. The salad was just some lettuce, celery and Thai flavour rice coated peanuts (or something like that). They’re from the Co-op, come in a pinkish packet and are marked as vegan.
Ingredients for veggie Bolognese (serves 2-3):
– 4 medium shallots
– 3 cloves of garlic (crushed)
– 8-10 tomatoes (on the vine ones are ideal)
– A generous handful of button mushrooms
– 2 red peppers
– 2 large sticks of celery
– Olive oil
– 80g dried soya protein
– 1 veggie stock cube
1. Chop the shallots and set aside. Roughly chop the tomatoes and put them somewhere else. Chop the rest of the veg and put in a third location (the 3 groups of veg need to go into the pan at a different time).
2. Heat a generous splash of olive oil in a saucepan. Add the shallots and garlic, then sautee gently, stirring constantly, until the shallots turn semi-transparent but not brown (this only takes a few mins).
3. Add the rest of the veg minus the tomatoes and continue to sautee for a few more minutes, stirring constantly. Next, add the tomatoes, cover and simmer for another 5 mins or so, stirring occasionally. Once they’ve begun to form a sauce, add the soya protein, a good splash of water and the stock cube. Cover and simmer for as long as you like, 10 mins probably being the minimum. Stir occasionally and check regularly that it’s not getting too dry, adding more water as needed. Season to serve.
Fruit and biscuits (I think!)
I’m running a bit behind on the blog so can’t honestly remember how accurate this is. I’m in the process of catching up!