Date attempted: 22/2/13.
Breakfast: Strawberry and banana smoothie
The idea came from this site (strawberry banana blast), Ive never made a smoothie before, only ever had them from a carton or made by a shop, so I was unsure what to expect.
Ingredients:
Frozen strawberries
Banana
Apple Juice
Almond Milk
Just blitz together with a hand blender.
Verdict:
So easy to make, just thrown it all in a jug and blend! Easy enough to do before bed the night before and eat in the morning, or even quickly whizz together when you get up. It tastes amazing too, especially if you love strawberries like me. I didnt think a drink could be filling, but this is more than a drink, very thick and satisfying!
Lunch: Creamy potato salad served alongside carrots and homous
Ive never really had much success when making potato salad, but I still wanted to give the vegan style a go anyway. I didnt think it would make a great meal on its own, so I served it with carrots and homous for nibbles.
Ingredients:
Potatoes
Peas
Spring onions
Vegan Mayo
Soya Cream
Nutmeg
Salt and Pepper
Method:
Chop and boil potatoes in salted water. Add peas 5 minutes before end.
Drain and leave to cool.
Once cooled mix in chooped spring onions, mayo, cream and a pinch of nutmeg.
Salt and pepper to taste.
Verdict:
Not dis-similar to previous potato salads Ive made before. Perhaps a little cooked red onion next time, and I added a little too much cream so it was a touch runny and was a little heavy handed with the nutmeg. It was rather boring as a lunch meal, would work better as a side salad for dinner. Next time I may find a dedicated recipe that will hopefully make it a bit more exciting.
Dinner: Mac n cheeze served with crusty bread
I remember those wonderful luch time meals my grandad use to make me, traditional macaroni cheese. Oh I will miss them, but I found this recipe claiming to be very similar in taste, so I had to give it a go.
Ingredients:
Pasta
Almond Milk
Nutritional yeast
Oil
Tofu
Garlic Powder
Turmeric
Mustard
Tinned peas
Almond Milk
Nutritional yeast
Oil
Tofu
Garlic Powder
Turmeric
Mustard
Tinned peas
Onions
Brocolli
Salt and Pepper
Bread crumbs
Method:
Cook pasta according to pack, drain and set aside.
Blend together cheeze mix, milk, nutritional yeast, oil, tofu, garlic powder, turmeric and mustard and set aside.
In a frying pan heat some oil and gently saute onions, after 5 mins add brocolli and cook for a couple more minutes. Add peas and cook for a further minute then mix in cheeze mix. Cook for a further couple of minutes.
Mix with pasta in oven proof dish, salt and pepper to taste. Top with bread crumbs and nutritional yeast.
Cook in oven until golden brown on top.
Verdict:
This smelt so good as it was cooking, its pretty easy to put together as well, espeically for a rubbish cook like me! The colour was a dark, golden yellow, and looked absolutely heavenly. I was a little disappointed there wasnt much goey sauce, Soya cream would definitely be a great addition here. On first bite I was unsure, it definitely wasn't like traditional macaroni cheese, but after a few more bites I realised it was exceptionally tasty if you didnt expect it to be like the normal version. A unique tasty dish of it own.
I served it with crusty bread, hoping to mop up the sauce but there didnt seem to be any sauce left at all, it had pretty much dried up and been absorbed into the main pasta. I had plenty of left overs, which I mixed with vegan mayo the next day....oh this tasted even better than the night before! A great lunch time meal!
Next time if I attempt to make a macaroni cheese I may attempt the traditional method with the vegan alternatives, melt vegan butter, mix in flour, slowly add almond milk, then melt in a vegan cheddar style cheese. It may work better for a copy of the original. I will still make this version though, as it was just as tasty if you dont go expecting it to be cheese like.
