Turkish food: putting the herb into herbivorous


Peach and apricot balance, chopped kiwi fruit, soya milk


A repeat of yesterday, but I had a final kiwi that needed eating and thought it went well with this type of cereal (lucky really, as that was the only kind I had in the cupboard).


Cranberry and watercress salad, french bread, vegan chocolate

Sainsbury’s seem to sell a nice par-bake bread that’s labelled as vegan. It’s the Basics range, but the packet boasts that it uses real French flour. Last night I’d thrown together a quick salad, and this morning I gave the par-bake loaf 10 mins in the oven. I had to pack it into my bag while still warm, but I don’t think it did any harm (and made my bag smell really nice). The salad was just watercress, cucumber, dried raisins/cranberries and a few stray pine nuts that were left over from a batch that I’d previously roasted. It made a filling but quite refreshing lunch, although some olive oil would definitely have benefited both the salad and the bread. I tend to avoid adding oil to packed lunches though, knowing my track record for spillages.


My parents were up in London for the day so very kindly offered to take me out to dinner. I opted for Tas (a London chain of Turkish restaurants) as I’d been impressed by the vegan-friendliness of the menu when I went there for a drink a few months ago. It definitely lived up to my expectations, and the great food starts before you even order your meal. The pre-order appetisers include some lovely marinated olives, and after informing me that the bread contained milk, the waitress came straight back with a lovely plant based alternative in the form of hummus and cucumber/carrot batons. They had a great selection of vegetarian dishes, and were happy to omit the side serving of yogurt, as well as checking that there was no dairy in the veg dish I’d set my sights on. It was really delicious and included so many lovely herbs, as well as being piping hot and looking amazingly colorful. I’ve included the melon juice in the pictures as it looked so pretty.






Cherries, (later) some dark chocolate

I’d expected the ‘preserved cherries’ to be more like the glace variety, but these had stones and were probably closer to (but much nicer than) the ones you can get in a tin. They tasted great and made a really lovely dessert that was light and refreshing. There was no need for any chocolate after such a great meal, but I tend to be drawn to it when I open the kitchen cupboard.



Vegan chocolate

This was the other half of the bar I had at lunch. It was the Sainsbury’s free from brand, which includes lovely vegan chocolate made with rice milk, available in both bar and button form.