This is so much easier at home!
I was up bright and early and inspired by the promise of a pretty sunrise which I hoped would turn in to a sunny day.
With a menu planned, I made 30g porridge oats with 100ml hemp seed milk and water, 15 g chia seeds, 1 apple grated, 1/2 tsp cinnamon and 20 g almond nut butter swirled in at the end. I love the almond butter as it “melts” in to the warm food. Warm and comforting and a lovely change from breakfast during the week which is always cold.
Noodles were on the menu for lunch. I didn’t have enough of one type to just use one so I mixed two types together. These wholewheat noodles are presented so well, with little bundles within the packet, tied together by a strip of paper.
From Veg everyday! I made the ‘Herby, Peanutty, Noodly Salad. I have blogged the recipe for this dish previously here. I used different noodles and vegetables today but the same sauce and it was as delicious as last time.
I did something unusual today and went out for afternoon tea with Marion, Lisa, Suzanne and Mirella. We went to the coffee shop at Hartley Dyke which I have never been to before even though I regularly shop at Hartley Dyke. It was lovely sitting there looking out over the orchard. There was NOTHING in there that I could eat though and apparently I am the first person who has asked for vegan food. I am really surprised so vegans are clearly a minority in this part of the world. Are there any vegans around here? So I drank Earl Grey tea with no milk but a sugar cube in each cup. Having set my heart on a sweet treat I drank it rather than ate it!
This is so easy it barely warrants a recipe. I chopped up potatoes and 2 aubergines in to 2 cm cubes and roasted them in a hot oven for half an hour, turning once in the middle. After half an hour I took them out and added 2 minced garlic cloves , a little lemon juice, salt and pepper. I roasted them for another 15-20 minutes.
I served the potatoes and aubergine with tzatziki I made with soya yogurt, cucumber, olive oil, garlic and salt and some guacamole. I used my standard guacamole recipe; 1 avocado, juice of 1 lime, finely chopped coriander and salt. I also served some humous which came with roasted red peppers in it plus I had 1 falafel as there was an open packet which needed to be finished.