Archives for category: Vegan Food Diary

Wednesday 27th February

Breakfast – museli with soya milk, fruity tea

Lunch – falafel/salad sandwich on granary bread, a large orange juice

Dinner – wholemeal pasta with vegan pesto (Meridian), steamed spinach and beluga lentils, topped off with some slices of gently fried aubergine

Water

 

Thursday 28th February

Breakfast – toast and jam (one slice wholemeal, one slice rye, jam = St Dalfour high fruit content jam), coffee

Lunch – wholemeal sandwich with ‘Tangy Tomato Tofu Spread’, half an avocado with freshly squeezed lemon juice, glass of orange juice

Dinner – noodles (an instant non-egg variety), with gently fried ginger and sweet red pepper, baked half of an avocado and baked tomatoes, steamed spinach and hazelnuts, steamed asparagus.  This was an awesome dinner and I wish I’d taken a photo of it! 🙂

Dessert – Chopped banana, Alpro caramel flavour dessert pot and maple syrup.  OK, a bit of a kid’s pudding, but it was lovely 🙂

 

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It’s starting to feel more ‘normal’ to be eating Vegan, and consequently I’ve not felt so much interest in writing about it!  Anyway, here’s the food diary for the past few days.  I haven’t forgotten that one of my correspondents has asked for information about how much money I’m spending on food.  I’ve started keeping track of my receipts since Monday morning, and I hope to report on this later in the week.  Over the weekend I had a few meals out, more than would be typical for me, and I was also away staying with a relative, so I spent less at home, but more out of the home, in a way that wouldn’t represent my typical eating patterns.

Friday 22nd February

Breakfast – wholemeal toast with homemade marmalade, tea with soya milk

Lunch – a baked potato with baked beans in the work canteen

Dinner – at POD Deli, an independent café near my home.  Houmous and Roasted Vegetables deli sandwich, with salad and olives, a packet of Ready Salted crisps, Moroccan Mint tea

Water

Saturday 23rd February

Breakfast – fab homemade breakfast of leftover quinoa and leek ‘risotto’ from earlier in the week scrambled with tofu, rye toast, baked beans, fried V-Pud (black pudding), tea with soya milk

Mid-morning: a soya latte at a coffee shop

Lunch – nice meal out at Summersaults restaurant in Rugby www.summersault.ltd.uk   – chestnut pie and red cabbage salad, pot of Raspberry and Cranberry tea

Dinner – baked potato, lovely salad from recipe on internet with a sweet, spicy dressing, followed by a warmed slice of Crimble’s Dutch Apple Cake with Alpro dairy-free custard

Water

Sunday 24th February

Breakfast – Museli and soya milk, an orange, wholemeal toast with ‘Vitalite’ vegan margarine and marmite, instant coffee with soya milk

Lunch –  recipe from internet using orzu (rice shaped pasta), tomato paste, garam masala and mushrooms, leftover salad from day before, followed by warmed Dutch Apple Cake with Alpro custard

Evening – trip out to the Indian buffet at Nawaab, near where I live – I ate all sorts of things from the vegetarian part of the buffet, with chickpeas, spinach, aubergine, okra, rice, cornbread, carrots.  I think I might have failed to stay Vegan, because I realised afterwards that carrot Halwa is gently cooked in milk.  It was a lovely meal, but I wasn’t thoughtful enough about it in terms of staying Vegan, and I also ate too much which made me feel unwell the following day.  The peril of greedy me at the buffet!

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Monday 25th February

No breakfast

A lot of peppermint tea

During the day I nibbled on 2 packets of Ready Salted crisps and drank some apple juice

Evening meal – a ‘burger’ made with a baked mushroom, avocado, spinach, pesto (‘Meridian’ vegan pesto) and tomato ketchup

Water

Herbal tea

Tuesday 26th February

Breakfast – Museli and soya milk.  Herbal tea.

Mid-morning: orange juice, dried apricots and Salt & Vinegar crisps

Lunch: ‘Urban Eat’ ready-made sandwich of Roast Veg and Houmous, an apple, black coffee

Dinner: Mushroom and avocado burger with pasta, steamed spinach, pesto, beluga lentils, herbal tea

Later: snacked on brazil nuts and dried prunes, fruity tea

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Breakfast: Bowl of ‘Eat Natural’ gluten-free toasted museli with buckwheat, with some dried prunes and a sprinkling of dessicated coconut, with unsweetened soya milk.  Mug of fruity tea.

Mid-Morning: Black coffee and a banana.

Lunch: Sandwiches made from left over Vegan sausage from the day before and tomato ketchup, some raisins, dried apricots and pumpkin seeds

Water

Dinner: plain rice, a simple stew made from butternut squash, sweetcorn, kidney beans, onions and garlic, some homemade bread hot from the oven (Oh wow! Wasn’t my bread, so grateful thanks to the Vegan baker who baked it….)

Bedtime: herbal tea 

Breakfast: 3 slices of wholemeal toast with Pure soya spread and Marmite.  2 mugs of Herbal tea.

Mid-Morning: a black coffee, a banana, a handful of raisins

Lunch: Sandwich made from 2 slices of wholemeal bread with houmous and slices of ‘Tofu Rosso’ left over from yesterday’s dinner, 500ml fairtrade apple juice drink, packet of Walker’s Salt N Vinegar crisps.

When I got in (hungry after cycling from work to an appointment and then home): A slice of rye bread with tahini and nori strips.

Dinner: some ready-made vegan ‘sausages’ (from Tai’fun Tofu – called ‘Sombreros’ – not bad!) with mashed swede and pickled red cabbage.  A pudding made from 2 x Alpro dark chocolate flavour soya desserts mixed with toasted museli (mmmmmmm!)

Herbal tea.

Breakfast: 1 slice Biona rye bread, toasted, half a can of baked beans, slices of V-pud, lightly fried in olive oil.  2 mugs of tea with soya milk.

Lunch: Sandwich made from 2 slices Biona rye bread with tangy tomato tofu paste.  A raw carrot.  A salad of chopped lettuce, cucumber, red and yellow peppers, canned sweetcorn, tomatoes.  A packet of Walker’s Ready Salted crisps.  A black coffee.  Some dates and pumpkin seeds.

Dinner: Quinoa ‘risotto’ with onion, leeks, carrot and chestnuts, served with some slices of ‘Tofu Rosso’ (bought from local shop – not bad) and a spoonful of mango chutney.  Herbal tea.

Breakfast:  Fruity tea.  2 slices Biona rye bread with omega 3.  1 slice spread with dark, creamed tahini.  1 slice with nori strips and spread with tangy tomato tofu paste.  A fresh kiwi fruit.  5 dates.

Lunch: Leftovers from the day before – roast parsnip, butternut squash, broccoli and cauliflower with beluga lentils.  A large handful of raisins. 500ml ‘FruitHit’ fairtrade orange juice.

Evening:  Bowl of museli with soya milk, herbal tea.  Wasn’t feeling hungry, or like having a big cooking session so just had this and got an early night.  Slept like a lamb for about 9 hours.

Friday 15th February

Breakfast: a banana, an apple, some black tea

Lunch: a baked potato, tomatoes, lettuce, cucumber, peppers, beetroot.  Fruit: watermelon, pineapple, red grapes.  A handful of mixed nuts.  A mug of almond milk.

Dinner: Boiled rice, toasted hazelnuts, asparagus, spinach and mange tout (steamed), with a peanut sauce, followed by an Alpro soya dessert.

Water

Herbal Tea

Coffee soya milk

Saturday 16th February

Breakfast: granary toast with marmite and houmous, a kiwi fruit, tea with soya milk

Munched and nibbled during road trip:  a banana, an Alpro soya dessert, peanuts, raw mange tout peas, houmous

Mid-afternoon: a soya latte from a coffee shop

Dinner: Chinese takeaway: plain rice, tofu and vegetables in black bean sauce

Water

Herbal tea

Sunday 17th February

Breakfast: oatmeal with banana, kiwi, sunflower seeds, jam, milled linseed, a slice of granary toast with marmite, tea with soya milk

Mid-morning: black tea, 2 slices of Valerie’s homemade Lenten Cake (a scrumptious cake made with oil and orange juice)

Lunch: large plateful of oven roasted veg (butternut squash, potoatoes, parsnips, broccoli, cauliflower) with beluga lentils and steamed spinach, followed by tinned fruit salad, lychees and an Alpro soya dessert – caramel flavour (have nearly worked through all the flavours now…. dark chocolate definitely the best in my opinion)

Snacks: rather too much ‘Oatly’ chocolate flavoured oat milk, 2 x ‘Nak’d’ raw cherry bars.  (Oh dear…  Got a bit carried away with the Vegan snacks after an impromptu trip to a large supermarket…)

I’d eaten so much today and was feeling really full so I didn’t have any dinner in the evening.

What an abundance!

 

Good Morning!

The sun is shining in a clear blue sky this morning and it really does feel like spring is in the air!  It was a good morning for cycling to work, and I also woke up with a hunger for a breakfast with a difference.

It wasn’t planned and I don’t know what it was that prompted it, but, when it came to feeding myself this morning, I assembled a breakfast plate which was unlike anything I would normally eat.  I had:-

2 slices of Biona rye bread with omega 3, gently warmed in the toaster.  On one slice I had dark, creamed tahini.  On the other slice I had tangy tomato tofu paste and nori strips.

5 dates

A kiwi fruit

My breakfast plate was colourful, tasty and satisfying.  I enjoyed it a lot more than a bowl of cereal.

“Blimey! It’s taken her a while to get going!” I can hear you chortle. “It’s only, like, most of the world, that doesn’t eat sweetened, processed breakfast cereals, but has something savoury for breakfast…”

While others who know me will probably be saying, “Seaweed?! For breakfast…!”

I think I would probably have been in the latter camp a few weeks ago.  Breakfast meant something sweet, like toast and jam, or something creamy like a boiled egg.  It’s true that I’m missing boiled eggs, but I’m missing them a bit less this morning, because I’ve discovered that I can make a delicious breakfast out of all sorts of other ingredients.  Variety is definitely the way to go.  I must say I feel super-lucky to have all this variety.

(No pictures I’m afraid.  I still didn’t get up early enough to be messing about with cameras.)

Thursday 14th February

Breakfast:  ‘Eat Natural’ gluten-free toasted museli (which is totally 110% delicious and worth every penny I have to say) with Alpro almond milk.  500ml ‘Fruithit’ Fairtrade orange juice.

Lunch: ‘Urban Eat’ Houmous and Roasted Vegetables sandwich, a salad of cherry tomatoes, beetroot, yellow peppers and cucumber, a packet of Walker’s Ready Salted Crisps.

Mid-afternoon: A large mugful of Alpro Almond Milk

Dinner: Homemade vegetable chilli (portion saved from cook-up last weekend) with Quinoa.  Glass of Provamel unsweetened soya milk.

Chamomile tea.

Wednesday 13th February

Breakfast: 2 slices of granary toast with p-nut butter and jam, tea with soy milk, half an orange

Lunch: Falafel burger served on granary bread with houmous, avocado, fresh peppers, tomato, cucumber, lettuce, olives, jalapeno peppers.  Some tinned lychees with Alpro vanilla soya dessert.

Mid-afternoon: fruity tea

Evening: my evening was packed with stuff, which meant I didn’t have time to shop or prepare food.  This used to happen when I was an omnivore as well, and I would often end up eating toast, or ordering in a pizza and then not sleeping well as my body struggled to cope with the late-night overload of stodgy food.  When I got in at 9p.m. I listened to my body, and ended up eating 7 dates (untreated) and a mug of chamomile tea.  This turned out to be a good choice and I slept well, waking up hungry for breakfast.

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