28 Day Vegan Challenge : Day 3

I was excited to get up and make another cup of Goji and lemon tea this morning as I enjoyed it so much yesterday.  I liked it again today too !

Goji tea

Porridge for breakfast, made with half almond milk and half water with a mashed banana for sweetness and a tbsp of cashew nut butter for protein.porridge and cashew

For lunch I took the time to make a new recipe from Veg Everyday!.  Hugh uses dried chickpeas but I used canned instead and hence the recipe below list canned chickpeas.

Roasted Squash and Shallots with Merguez Chickpeas

Ingredients (serves 4)

  • 1 kg squash or pumpkin, peeled and seeded and cut in to 4 cm chunks
  • 300g shallots, peeled and halved or quartered (larger ones)
  • 4 – 5 garlic cloves, peeled and bashed but not cut finely or minced
  • salt and pepper

For the Merguez Chickpeas:

  • 2 x cans chick peas, rinsed and drained
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 10 – 12 black peppercorns
  • 1 garlic clove, peeled and minced
  • 1 tsp finely chopped rosemary
  • 1 tsp sweet smoked paprika
  • Pinch of cayenne pepper
  • salt
  • 4 tbsp olive oil

To finish
Flat leaved parsley

Method

Preheat the oven to 190 ° C
Place the squash, shallots and garlic cloves in a large roasting tray.
Drizzle with olive oil and season with salt and pepper.
Bake in the oven until the squash is soft – 50 – 60 minutes.  Take them out and stir them round once or twice.

squash and shallots

Make the chickpea dressing by toasting the spice seeds and black peppercorns in a dry pan until fragrant (just a few minutes).
Crush to a fine powder using a pestle and mortar or a spice grinder.

spices in P&M

Combine with the garlic, rosemary, paprika, cayenne, salt and olive oil in a small saucepan.
Warm gently for 1 minute.
spices in oil

Add the chickpeas and warm through, stirring gently to ensure the chickpeas are well coated in the spice and oil.
Set aside until the squash and shallots are ready.
Serve with parsley.
Merguez chick peas and roasted squahThis was very good but slightly dry for me.  I added tomatoes for moisture.  If I wasn’t following a vegan diet, I would have liked to make some tzatziki (yogurt and cucumber) which I think would go with this perfectly and make a delicious lunch.  I enjoyed it very much though and think it will work well cold so have already boxed up a portion to take to the office tomorrow.

Merguez chick peas close upIn the afternoon I nibbled on some grapes.  These black ones are lovely.

Black grapes in blue bowl

I made a simple supper of falafel, humous, tomatoes and cucumber in a wholemeal wrap.  I made 2 as one doesn’t seem enough.  However, I was horrified to calculate the calories and see it totalled to nearly 1,000.  I thought it was quite a simple and light supper, but obviously not.  So from tomorrow, the veganism continues and I will pick up the point counting again to make sure I am not over-eating.  I still cant believe that modest plateful  comes to nearly 500 calories!

humus and falafel in wrap

Annette and David popped round to play Mah-Jongg.  
Mah-Jongg rule book

I do enjoy playing Mah-Jongg.Mahjong dice and winds

And I very much enjoy seeing them too :-). Maj Jong tilesDay 3 was the easiest so far, mainly because I was home all day and had shopped yesterday so I had plenty of food available and the time to prepare it.  On reflection, I am enjoying my vegan challenge.

 

About Lose Weight and Gain Health

Hi! My name is Zoe and I live in Hastings, East Sussex, with my son Harvey and dog, Milton. I have been fighting the fat for years but this time I am serious. I want to lose weight and gain health. This blog is about how I am changing my lifestyle so I can lose weight but not by just "being on a diet" but by making small changes to our lives so that as I lose weight, I gain health. I want my family to be healthy too and never have to struggle with their weight like I have. In common with many large people, I have gained and lost weight many times over the years. This time, I want to lose it and maintain a healthy low weight. I am interested in eating food that is nutrient dense and delicious and that appeals to children and adults. I do not eat animal products so follow a vegan diet. I try to use locally produced food supplemented with what I can grow myself. I support and try to use local farmers markets and farm shops. Another objective is to add more exercise to our days. It sounds so simple when I write it down :-)
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6 Responses to 28 Day Vegan Challenge : Day 3

  1. laura1952 says:

    I really enjoyed my Tea with both the Goji and the Golden Berries. I am going to buy some Organic Cranberries next time I am there and try that too.

    Keep up the great experimenting. Did you think about making the Tzatziki with soy yogurt?

  2. laura1952 says:

    I wanted to let you know that I am still having my morning wake-me-up of Organic Cayenne, Goji Berries, Green and Lemongrass Tea along with the tablespoon of lemon I do squeeze fresh, but isn’t organic. I make it before I go to do my Morning Mile a Day in 2013 and it has steeped long enough and cooled off enough to have after my mile. I love it! I am so glad you made that post and you tried this during your trial vegetarian month of February. I love how it makes me feel and the arthritis in my hand has gotten amazingly better.

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