- Sweet Freedom choc pot (chocolate spread/sauce made from fruit)
- Oat milk
- Pumpkin seeds
- Desiccated coconut
- Cinnamon and nutmeg
- Maple syrup
- Frozen berries and pineapple
- Fresh fruit – lemons, passion fruit, bananas
Quinoa is gluten free and filled with vitamins. It contains all 9 essential amino acids and is a rich source of protein.
I cook and eat quinoa for breakfast, in the same way that I would eat my oats. The exception being is that quinoa should be cooked on the stove. You can serve with any fruit or toppings that you desire, but here is a recipe that you might like to follow from Simply Vegan Blog.
I have been eating banana pancakes for two years now. I was ecstatic to have come across this vegan version which tastes just as delicious. I swapped the soya milk for oat, the sunflower oil for olive and served with thawed frozen berries. The recipe is from Tesco’s.
Banana French toast
I did not have the same bread or the extra banana for topping as this recipe suggests, however it was absolutely superb and I will certainly be making again. The recipe is from Vegan Richa.
Lunch and dinner
- Bouillon powder (instant stock)
- Vegetables – spinach, carrots, courgette (zucchini), broccoli, tomatoes, onions, garlic, mushrooms
- Lentils – red and green
- Mung beans, black beans
- Amoy straight to wok medium noodles
- Sweet potatoes
- Uncle Ben’s microwave rice
- Harissa paste
- Oregano, paprika, Italian seasoning, basil, turmeric, cumin, coriander
Mung bean, quinoa and ginger
Mung beans and quinoa alone are incredibly filling. Put together with ginger and roasted veg, this makes for a filling meal. Be careful to watch the pot whilst cooking and add whatever herbs until you reach your desired flavour. I served with roasted veg with herbs and olive oil. The recipe is from The Full helping.
Roasted eggplant and lentils
Because I had leftover mung beans, I decided to put them together with this. A straightforward dish, this recipe was scrumptious. It is by Genius Kitchen.
Mushroom bourguignon with vegan wine
My absolute favourite vegan meal – which has nothing to do with the fact that there is a cheeky hint of red wine in the sauce. There is fantastic information on how some wines are processed using animal materials. What I love as well, is that the vitamin intake is included and the steps are very simple to follow. The recipe is The Simple Veganista. I served mine with Uncle Ben’s instant rice.
Noodles with harissa tofu and roasted vegetables
Super quick, simple and filling, for anyone who has not tasted tofu before – do not be put off.
To make tofu, you first need to treat it like fragile glass. Take out of the package and wrap round with kitchen roll. Then wrap round with a clean cloth and place on a plate, with another plate on top. This is to help drain the water which takes a minimum of about 30mins to an hour. The longer you allow the water to drain – the better.
Next I unravel and slice the the tofu into pieces. To add flavour, I take two tsp of harissa paste and mix into the tofu. Set in the oven for 30 mins. Meanwhile, I put vegetables in the oven to roast for 20mins. The last step is microwave noodles. Put together and wala.
I combined two separate recipes together:
Sweet potato quinoa fritters
I was not keen on the sauce recommended, nevertheless these fritters are packed full of healthy ingredients and I really enjoyed eating them. The recipe is by Dishing Up The Dirt.
This was the first time that I had made my own pastry and so I was rather nervous regarding the results. Luckily, this recipe by Fuss-Free Cooking could not be more easier. I let my pastry set in the fridge overnight and by the next day, some olive oil and water was needed, but otherwise it was perfect.
I used passata for the topping, followed by a few slices of Violife cheese and homemade cashew mozzarella. According to my non vegan family, the pizza was yummy and I received compliments on the crust. Here is a recipe you can use by Gourmandelle.
Oat and chickpea dumplings with tomato sauce
This recipe by Tesco’s is far more satisfying than it might look. I love that it only entails a few ingredients and is not too complicated.
- Nakd bars
- Cashew nuts
- Desiccated coconut
- Vanilla extract
- Cinnamon and nutmeg
Avocado chocolate cake
This was sheer perfection. It has a wonderful balance of being indulgent but not too rich. The exact recipe I used was from a magazine. This one by supergolden bakes is very similar.
Cashew nut date balls
This recipe involves only 3 ingredients. You need to have a blender strong enough to break down cashew nuts or use the old-fashioned method of wrapping them in a cloth and then smashing with a rolling pin. It helps if you leave them overnight in water to soak.
I had leftover topping from my avocado cake so I dipped the balls into it. In addition, I included cocoa and vanilla. Recipe is by Running On Real Food.
- Quorn burgers
- Cauldron sausages
- Vegan soft cheese and mozzarella
- Vegetable burgers
What is your favourite vegan or plant-based meal?