More than water and lettuce

I’m attempting to document my meals for a week. Not that I think anyone’s desperate to know what I had for breakfast. My motives are more to provide a snapshot example to answer the question, “What do you eat?”. Which question I’m regularly faced with, anytime anyone finds out I’m a vegan. I generally eat a range of things, and I enjoy experimenting, so the list is quite long. I am also a sufferer of that exasperating on-the-spot syndromewherein you immediately forget every example of a point you were emphatically affirming no sooner than requested to give one.

Both of which mean I generally struggle to satisfy my conversation partner’s curiosity and list what I eat. I’m sure the well-meaning questioner is not, in fact, a veganism-defying detective in disguise (“Aha! You can’t give ten amazing, taste-bud tantalising examples of vegan fare; you clearly eat nothing but dry leaves and aren’t enjoying this lifestyle at all!”). Nevertheless, the idea of recording a sample of what I do actually consume on a normal day came into my head, and I decided I’d like to do it.

So for the next week I’ll be posting a quick pic and description here. I can’t promise it will actually represent my typical menu – like I said, I experiment a lot. It may not be amazing or taste-bud tantalising; no photoshopped props here! And while I’m not planning to point anyone asking about veganism to my blog, I look forward to briefly documenting some of the possible answers.

Day 1

  

AM. Onion, tomato and pesto soup with cornbread muffins. Soup recipe courtesy of my colleague, Rosa, who teaches Spanish cookery. I used dairy-free pesto (from the free-from section at Morrisons!), and would have added soya cream but it was pretty rich already, in the end. Muffins courtesy of Kirly-Sue, whose recipe I found on YouTube.

—–
 

 

NOON. Stuffed vine leaves (dolmades), coleslaw and Ryevita. We first discovered tinned dolmades while on honeymoon in Crete, and were very excited to discover they’re available here. I usually don’t rate the shop-bought vegan mayo, but trying to balance homemade with time-efficiency, so bought this time for the coleslaw, and was very impressed. Don’t know if it’s a different brand or just a new recipe, but tasted great. There’s some yakon from my mum’s allotment grated in there with the cabbage and carrot. Ryevita was my attempt at varying the grains, and not having wheat for every meal. Don’t be fooled by the quantity; I like small plates, but also like multiple helpings. It wasn’t just three forkfuls for lunch…

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