I was hoping to be able to download these pics into a computer but it’s not happening in the foreseeable future. So here we go. Lunch: hummus-heavy lunch at workshop. Hummus sandwich, hummus salad and hummus crudités. Why not.
Yesterday’s Wegan Wednesday. For lunch, I took a team of enthusiastic BBHers to M&S (as Gabor coined it, the temple of underground veganism). We picked a pic-nic made up of salads, antipasti, dips, bread, cherry tomatoes, and strawberries. We were originally worried we might have over-catered but surprisingly wiped it all clean in about 10 minutes! For supper a quick salad of watercress, baby potatoes, cucumber and tomatoes + home-made hummus. What did you eat on your Wegan Wednesday?
I had a take-away lunch box from Beatroot today, eaten at my desk in a rush, like breakfast…Not fun. Dinner should make up for it though since Monica’s cooking something delicious (or so I hear). You might notice that this is the “medium” box vs. my usual “large” as I’ve decided to be less greedy.
For dinner I made a tart. Base of tomato paste with crushed chilies, then some roasted courgette, red onion and pepper with rosemary, topped with dairy free cheese (not cheese). A bit of homemade pesto drizzled over to finish.
Supper last night was lovingly made by Monica and was more of a feast than a dinner. Couscous, pumpkin falafel, hummus, sliced crudités, a salad of beetroot, parsley and almonds, and finally a little sun-dried tomatoes decoction. Delicious.
For dinner I blended some leftover curry (again!) with spinach to make soup and had it with some of the bread we made the other night. Not a very exciting supper but I will try and summon its previous incarnations which might be more interesting…
Last Wednesday, I made a Moroccan chickpea and squash stew. I’d had this recipe earmarked in Hugh F-W’s River Cottage Veg Everyday cookbook for a few months already, and as spring is finally arriving, I thought it was time to leap into action before the stewy days were over.
So, here we go, with a few personal adjustments (for 4 people):
- Fry a chopped onion in sunflower oil until soft, then add a clove of garlic and a stick of celery (both chopped), half a tea spoon of ground pepper, half a tea spoon of tumeric, a quarter tea spoon of cinammon and another a small thumb of ginger, chopped (the recipe calls for ground ginger powder but I’m not a fan)
- After a few minutes add 50g red lentils, a tin of chickpeas (drained), 6 saffron strands, 250 ml of passata, a bunch of chopped parsley and chopped coriander (save some fresh coriander for the end!)
- After 15 minutes, add in the squash cut into big cubes, cover with vegetable stock and cook for 40 minutes. I added some fresh peas too, just 5 minutes before the end.
Hugh suggests adding orzo 10 minutes before the end, but I went more Moroccan and instead served the stew with couscous and harissa. Top with lots of fresh coriander.
Yesterday was Milena’s birthday and she had a BBQ at her house. Everyone else had burgers and sausages but Milena had prepared a little vegan corner with vine leaves, potato salad and hummus. How cute!
(NB it’s actually salt in the background, not cocain)
Hey! Guess what I had for dinner? The Trio of Wild Mushrooms, from Cha Cha Moon! Stuck at work for the evening and the team agreed that we would order Pizza or CCM so there you go, on a vegan day there was no other choice… Passes the test of having it twice in a day, so it must be very good. And the best is? I’ve even got some left for tomorrow lunchtime.