OK, so I get up at 6am and set off for work at 6:30, so I tend to just grab a coffee and take something to work to eat later.
|Oops, the picture is a little blurry- well it was 6:15 in the morning.|
I found replacing cow's milk in my coffee the hardest part of my transition towards being vegan. So despite being a bit pricey, I use almond milk- it doesn't curdle and I find the taste more neutral than other types. I like Blue Diamond unsweetened almond milk the best, but if I find Alpro's on offer I can be swayed.
Breakfast was Alpro plain yogurt, with nutty muesli, milled linseeds, raisins and dried cranberries with a drizzle of maple syrup.
The muesli and linseeds were both from Lidl. Both are marked vegan and there are quite a few different flavours of the linseeds.
Lunch was leftovers from yesterday's tea- roasted vegetable thai curry (I added both red and green food paste) with a pot of micro rice and some leftover chilli naan bread- yes I know naan bread doesn't really go with thai curries!
|Curry includes roast cauliflower, carrots broccoli and brussel sprouts. I've put it in a larger container so that I can pour the cooked rice in and cut down on the dishes!|
ASDA do these great individual pots of micro rice in packs of two for £1. They're great for taking to work.
The naans I get are made by a company called The Clay Oven Bakery and are marked as vegan. I get them from a stall on Bolton market- £1.69 for pack of three HUGE naan breads- and when I say huge, one will serve 2 people so a pack is the equivalent of six servings. They come in plain, garlic and coriander and chilli flavour. the picture below is a torn off section of one.
ASDA are selling Nakd bars at 60p at the moment, so I bought a load for work snacks, I really love them- I get my chocolate fix along with a bit of fruit! Today was chocolate orange.
For tea we had mushroom risotto, I just roughly followed the instructions on the back of the risotto rice from ASDA. I added red onions from our garden and your average button mushrooms. Instead of vegetable stock, I mixed in a bit of Hendersons Relish into water.
I also added roasted pine nuts, nooch and some mushroom bruschetta spread from Francas in Bolton, which I mentioned in this post.
For dessert, I had some of the wine that I used for making the risotto and a few blocks of the dark belgian chocolate, hazelnut and orange bar from Chocolate Magic.