Tag Archives: vegan

Veganuary Week 1

5 Jan

Anyone participating in #veganuary?  We are!  Well, I am, and the family are tagging along, to a certain extent.

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Breakfasts: the usual, plus a big new tub of peanut butter and…

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Lunches – leftovers, slaws, soups and:

  • Houmous  and various vegetables, salads and home made rye bread

 

Dinners:

  1. Veggie shepherd’s pie with sweet potato mash
  2. Stirfry with Thai basil, aubergine and tofu
  3. Vegan burritos
  4. Walnut burgers served in a ciabatta bun with salad/ sweet potato fries and if you are a pesto maniac like me, a no-basil spinach pesto
  5. One for the team: Pasta with red sauce (and/or vegan pesto)
  6. Comforting vegan kedgeree 

 

Desserts and snacks:

 

 

 

 

 

No Compromises Vegan Menu Plan

13 May

Menu Plan

1. Vegan Burritos

2. Miso-glazed Tofu & Eggplant with slightly undressed udon salad

3. Rip & Dip crusty bread with houmous, butter-bean puree, broccoli, peppers

4. Spaghetti with 3 Alliums (leek, shallot and onion) served with fresh or frozen peas

5. Tamarind and coconut dal with white rice and chilli fried greens

Shopping list

1.

  • Tomatoes
  • Beans
  • Onions
  • Shallots
  • Lemons/limes
  • Cherry tomatoes
  • Chillies (optional)
  • Salad leaves/watercress
  • Peppers
  • Cucumbers
  • Hot sauce
  • Corn tortillas

2.

  • ¼ cup white miso paste
  • 1 tablespoon sesame oil
  • 2 tablespoons Mirin
  • 1 package extra firm tofu, sliced lengthwise into rectangles
  • ½ large eggplant, sliced into rounds
  • 1/2 pack udon per person
  • carrots
  • mushrooms
  • fresh or frozen peas
  • 1/2 a cucumber

3.

  • crusty bread
  • houmous
  • butter beans
  • garlic
  • lemons
  • onions
  • cucumber
  • broccoli

4.

  • 350g  leeks
  • 250g shallots (the large kind are less fiddly)
  • 250g red onions
  • dry white wine
  • plenty of vegan parmesan, or omit
  • frozen peas

5.

  • Indian brown lentils (masoor dal), washed and soaked overnight
  • 1 can coconut milk
  • tamarind pulp
  • turmeric powder
  • brown sugar or jaggery
  • black mustard seeds
  • garlic
  • 1/4 onion
  • 6-8 fresh or frozen curry leaves
  • 1-2 fresh red chillies (optional)
  • ground coriander

5-day Yummy Vegan Menu Plan

15 Dec

We’re not vegan… but we think we can be vegan for five days!! It might be a good pre-Christmas (or post-Christmas) detox. Don’t forget to alter your staple meals like breakfast and lunch to vegan alternatives. For us this means buying soya milk or almond milk instead of cow’s milk, and investing in a couple of different flavours of  houmous for lunchtime sandwiches.

As always, I assume you have a stock of oil, salt, pepper and garlic. I list everything else just in case.

Menu

1. Wild rice and pecan salad with sweetcorn

2. Stuffed butternut squash a la Jamie Oliver

3. Almond lentil stew by Nigel Slater

4. Mashed potato with lime and coconut, served with steamed spinach and ginger dal

5. Spaghetti with vegan pesto

 

Shopping list:

1.

  • Wild rice
  • Pecans
  • Celery
  • Spring onions
  • Cranberries
  • Pecans
  • Fresh coriander
  • Oranges
  • Mustard
  • Honey
  • Tinned sweetcorn

2.

• Dried porcini mushrooms
• 1 butternut squash
• 1 red onion
• coriander seeds
• dried chilli
• fresh rosemary
• sun-dried tomatoes
• basmati rice
• pine nuts

3.

  • 1 carrot,
  • 1 stalk celery,
  • 1 onion,
  • 1 turnip,
  • baby button mushrooms,
  • green lentils
  •  vegetable stock
  •  bay leaf
  • rosemary
  • thyme
  • handful almonds
  • ground cinnamon
  • cherry tomatoes

4.

  • Fennel seeds
  • Fresh coriander
  • Mustard seed
  • Turmeric
  • Fresh Ginger
  • Fresh tomato
  • Yellow lentils (toor dal)
  • Potatoes
  • Limes
  • Dessicated coconut
  • Spinach leaves

5.

  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts or cashews
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • Spaghetti (could be wholewheat)