With my cupboards chock full of delicious vegan goodies, I was spoilt for choice when it came to choosing what to make. My fantastic new cookbook (1,000 Vegan Recipes) didn’t exactly help me narrow the choice either! Of course a observing vegan diet involves restrictions, but that is certainly not to say that the diet is limited and there is plenty of scope for experimentation.
Menu: Day 1
Breakfast
Porridge (made with soy milk), a glass of fruit juice, a banana and a mug of tea (with soy milk)
Lunch
Chunky vegetable soup with homemade five-seed bread (my bread maker excelled itself; I think I ended up eating 3-4 slices!) The addition of seeds adds texture to bread and is good source of protein.
Dinner
A generous bowl of delicious Moroccan-spiced chickpea and sweet potato stew, packed with veggie goodness (onions, carrots, celery, tomatoes, green beans, fresh ginger) and full of flavour – perfect comfort food for wintry weather!