Date attempted: 15/02/2013.
Breakfast: Soya yoghurt and fruit
Simply top soya yoghurt over your favourite fresh fruit.
Verdict:
Throughly disappointed with this style of yoghurt, I really did not like it at all compared to others I have tried. It had a distinct soya taste, that I never like, as well as leaving a strange residue in your mouth. I regularly eat soya yoghurts now and my favourite has been the provamel forest fruits. Next time I'll go back to having this over my fresh fruit.
Lunch: Roasted vegetables and homous salad wrap
Cheese and coleslaw wraps have always been a favourite for a quick lunch box meal, so I wanted to attempt a typical vegan wrap to replace this with... homous of course!
Ingredients:
Oil
Mushrooms
Peppers
Spring onions
Baby leaf salad
Onion homous
Tortilla wraps
Method:
Chop mushrooms and peppers and place on baking tray, drizzle with oil and pop in oven to roast.
Once cooked remove from oven and leave to cool.
Spread a thin layer of homous onto wrap and top with chopped spring onions, salad leaves and roasted veg.
Wrap up and enjoy.
Verdict:
The nice thing about this is its so versatile, you can easily swap around your veg as you please, perhaps add onions, tomatoes or even asparagus (one of my favs). The downside is its not easy just to throw together in the morning before work. I roasted the veg the night before then left them in the fridge to pop in my wrap in the morning. I think the best bet would be to make a large batch of roasted veg to use over a couple of days.
The wrap was really tasty though, and the roasted veg was delicous alongside the homous. Would also work great in a sandwich, baguette or pitta.
Dinner: Blue sheese mushroom tartlet served with cripsy roast potatoes, roast carrots and crunchy green beans
Ive made this plenty of times before, and has always been popular when made with normal blue cheese. So far blue sheese has been an absolute godsend, so I really hoped it would work just as well with this.
Ingredients:
Oil
Salt
Pepper
Tartlet:
Red Onions
Mushrooms
Puff pastry
Blue sheese
Side veg:
Potatoes
Carrots
Green beans
Method:
Mushroom Tartlet:
Heat oil in a pan and saute onions and mushrooms over a low heat. Mix in a small amount of blue sheese to taste, salt and pepper.
Roll out puff pastry and cut into rectangles.
Top with mushroom mix, a little more grated blue sheese and bake in oven until pastry has risen and turns golden brown.
Veggies:
Peel and par-boil potatoes, carrots and green beans. Gently fluff up potatoes, then place carrots and potatoes on a roasting tray. Drizzle with oil, salt and pepper then place in oven until crispy and brown. Place green beans in oil in a frying pan and gently fry until slightly browned.
Serve with gravy.
Verdict:
Yup blue sheese does it again. Very very tasty indeed. This is so easy to make, and it looks great too, especially if you use a mix of wild mushrooms, although using chesnut mushrooms works just as well. The only downside was the blue sheese on top didnt really melt or go gooey, just browned, but it wasnt a major issue. You could easily add a mix of herbs to this as well to make it even tastier. I made two of these, one I ate with my veggies covered in gravy, the other I saved and ate cold the next day for lunch. Both were just as yummy.
Once again blue sheese has wowed me, I really can't see myself cooking without this now! It works so well in every recipe. It would have been great in my quiche from my first 'cruelty free friday' attempt, or even over a baked potato. Next time I go to the health food shop I think I'll buy multiple packs to pop in the fridge. I really hope I can find a cheddar style vegan cheese thats just as good. I may give bute islands medium cheddar sheese a go if I can find it.
