Date attempted: 01/03/2013
Ooooh pancakes, something I thought I would miss out on going vegan, so when I found this recipe I really didnt think it would work, surely without eggs the pancakes wouldn't bind? I decided to opt for a filling I knew I'd love, creamy blue sheese and mushrooms.
Breakfast: Gooey peanut butter and banana oats
I cant get enough of the recipes on the chocolate covered katie blog, they all look heavenly, but I don't really have the funds to make desserts at the moment, so for now I thought I'd I'll settle for a yummy breakfast recipe. Peanut butter breakfast pudding.
Ingredients:
Oats
Peanut Butter
Almond Milk
Banana
Vanilla Essence
Sugar to taste
Method:
Cook oats in almond milk according to pack.
Once oats are cooked blend together half the oat mixture, with a couple of spoonfuls of peanut butter, half the banana, a few drops of vanilla and sugar to taste.
Stir in rest of oats and top with rest of banana.
Verdict:
Very easy to whip it all together.... and it tastes amazing!!!! You really do have to be a lover of peanut butter to enjoy this, as its almost as if you are simply eating warm, gooey, peanut butter. I absolutely loved it! Its quite a filling, heavy breakfast, you don't need much!
Lunch: Lentil curry served with turmeric flavoured rice
This is a favourite recipe of mine that I have been making for several years nows, I made this for dinner the night before and had the left overs for lunch the next day.
Ingredients:
Oil
Onions
Curry paste
Vegetable stock
Red lentils
Mixed frozen veg
Coconut milk
Salt and Pepper
Rice
Turmeric
Method:
Gently saute chopped onions in oil in a large saucepan.
After a few mins add one or two tablespoons of curry paste and cook for another minute.
Add in your made up veg stock and your frozen veggies.
After 5 minutes add your lentils and leave to simmer.
Cook rice according to pack in water with a spoonful of turmeric.
When lentils are cooked and have absorbed most of the water add your coconut milk, salt and pepper and give it a good stir. Cook for a further couple of minutes and serve!
Verdict:
This is such an easy meal to make, you can disappear off to watch TV while your lentils are simmering. I always enjoy it, and Ive made it for dinner guests in the past who have also really liked it. You can't go wrong. Plus you can make is spicier with hotter paste and chilli, and omit the coconut for those who like their curries a bit stronger.
Dinner: Pancakes with a creamy blue sheese mushroom filling
Ooooh pancakes, something I thought I would miss out on going vegan, so when I found this recipe I really didnt think it would work, surely without eggs the pancakes wouldn't bind? I decided to opt for a filling I knew I'd love, creamy blue sheese and mushrooms.
Ingredients:
Pancakes
Almond milk
Vegan margarine(pure)
Flour
Water
Nutritional yeast
Salt and pepper
Filling
Oil
Onions
Garlic
Mushrooms
Soy cream
Blue sheese
Spring onions
Salt and pepper
Method:
Make pancake mix first, melt margarine then blend together with almond milk, flour, water, a couple of heaped spoons of nutritional yeast, and salt and pepper to taste. Set aside.
In a frying pan heat the oil the gently cook crushed garlic and chopped onions. Add chopped mushrooms and cook untildarkened in colour and soft.
Pour in cream and cook for a further minute.
Add in grated blue sheese, chopped spring onions, salt and pepper. Cook until sheese has melted.
Whilst waiting for sheese to melt move over to cooking your pancakes.
Heat a tiny blob of butter in a frying pan to coat base on a medium-high heat. Pour in some of your pancake mixture so it coats the bottom of the pan.
As it starts to solidfy and brown use a fish slice to check under bottom.
When just browned flip onto other side and cook for another minute or so.
Pop onto plate then pour on mushroom mixture and fold in half.
Serve with a lightly dressed baby leaf salad.
Verdict:
You have to get the hang of making pancakes, some people never seem to grasp it, for others its second nature (I used to watch my dad on shrove Tuesdays so I seem to be pancake queen). Its quite simple to put together, and you can alter the amount of flour/milk depending on how thick you like your pancakes. My first pancake got stuck to the pan and ended up a mess, so I canged my pan and then they worked beautifully.
They tasted absolutely delicous, definitely the best vegan meal Ive made by far! My boyfriend said he wouldnt be able to tell it was vegan, and tasted great. Ive since cooked it for my mum and Auntie who also loved it. This will definitely fo among my favourites now to make! Plus any leftover pancakes are great as a dessert smothered in syrup... yum!
