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Kate L Pugh - Cookery Diary

This is highly experimental. Don't be surprised if I get fed up of updating it. It's dual-purpose - first, it'll give new vegans or people thinking about becoming vegan an idea of what a real actual vegan eats day-to-day; and second, it'll encourage me to cook properly instead of living on toast.


[Archives: 11Feb0118Feb0125Feb014Mar0111Mar0118Mar0125Mar011Apr018Apr0115Apr0122Apr0129Apr016May0113May0120May0127May0128Oct2001]

Week Beginning Sunday 28 Oct 2001

OK, I know I said this would be back in July. I lied. I'm experimenting with a new format for these pages. I'll retrofit the older entries when I get a Round Tuit.


Sunday

Breakfast: Vegan cheese & sweetcorn sandwich filling, served on soya and linseed bread.

Lunch: doop made us toasted sandwiches with mashed tofu, caramelised onions, pickled chillies and probably some other stuff. Yummy.

Supper: Roasted vegetable lasagne served with steamed green beans.

This evening's cooking session started with making the lasagne; while I was at it I also made some barley and red pepper salad and some orange and ginger carrot salad, and sliced some green beans and chopped some carrots ready for making Minestrone soup either tomorrow night or the night after. Oh, and I chopped some extra parsnips and stuck them in the fridge, mixed with oil, so I can just shove them in the oven some other night this week.

Today's recipes:


Monday

Breakfast: Vegan cheese & sweetcorn sandwich filling (see Sunday's recipes), served on soya and linseed bread.

Lunch: Barley and red pepper salad and orange and ginger carrot salad (see Sunday's recipes), plus some extra bits of salady things from Alara Wholefoods' vegetarian salad bar.

Supper: Minestrone served with wholemeal bread.

Today's recipes:


Tuesday

Breakfast: Avocado and tomato sandwich from little cafe near Russell Square.

Lunch: Barley and red pepper salad and orange and ginger carrot salad (see Sunday's recipes), plus some extra bits of salady things from Alara Wholefoods' vegetarian salad bar.

Supper: Hummous and falafel sandwich from Lebanese takeaway.


Wednesday

Breakfast: Dolmas (rice wrapped in vine leaves), baba ghanooush (aubergine dip), and pitta bread, from the supermarket.

Lunch: Didn't really have lunch, more of a continuation of breakfast.

Supper: Salad and onion rings in a Wetherspoon's pub. (Elaine from JD Wetherspoon has confirmed to me in an email that the side salad, onion rings, garlic breaded mushrooms, BBQ sauce, chips and twister fries served in Wetherspoon's pub are vegan).


Thursday

Breakfast: Greek-style aubergine dip and pitta bread, from the supermarket.

Lunch: Same as yesterday, didn't really have lunch.

Supper: doop cooked stirfry with black bean sauce. Mmmmm.


Friday

Breakfast: Avocado and tomato sandwich from the sandwich shop.