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.

Week Beginning Sunday 27 May 2001

Not a hugely exciting week in terms of cooking. I was busy.

Sunday

• Breakfast: Home-made Soya Bread and oat bread with Jennifer Raymond's Mushroom and Almond Pate, plus coffee and orange juice.
• Lunch: Jacket potato and baked beans at the Turf.
• Supper: Went out to Gourmet Pizza.

Monday

Had a hangover, and day off work due to Bank Holiday, so I basically just ate some chips that neve went and got us from the chip shop.

Tuesday

• Breakfast: Home-made Soya Bread and oat bread with Jennifer Raymond's Mushroom and Almond Pate.
• Lunch: Bajan Beans (from freezer).
• Supper: Udon noodles in a mixture of Blue Dragon brand "Spicy Szechuan Tomato Sauce" and some peanut butter.

I roasted some vegetables (courgettes, peppers, leeks) this evening, and put them in the fridge for future use. Also baked a bulb of garlic and put that in the fridge too..

Wednesday

• Breakfast: Home-made Soya Bread and oat bread with Jennifer Raymond's Mushroom and Almond Pate.
• Lunch: Mung Bean Stew, served with Broccoli Rice (both from the freezer).
• Supper: Stirfried aubergine, broccoli and French beans, in a mixture of Blue Dragon brand "Spicy Szechuan Tomato Sauce" and some peanut butter, served with rice.

I made some roasted potatoes with garlic (done in olive oil) this evening, and put them in the fridge for later use.

Thursday

• Breakfast: Home-made Soya Bread and oat bread with Jennifer Raymond's Mushroom and Almond Pate.
• Lunch: Rice, roasted vegetables, tahini sauce (made last night).
• Supper: Roasted vegetables and fake cream cheese sandwiches on home-made oat bread (see below).

The fake ricotta I had for supper was basically home-made tofu (made from bought soya milk) mashed up with nutritional yeast flakes, some light stock powder and some ground almonds. It was nice.

Friday

• Breakfast: Toast made with home-made oat bread, and spread with soya margarine and Marmite.
• Lunch: Fried tempeh with Quick Peanut Dressing, served over noodles.
• Supper: Pizza! The base was some dough left over from the oat bread I baked this evening. I topped it with Harry's Magic Tomato Sauce (from the freezer), the rest of the roasted vegetables from Tuesday, and some leftover seitan from lunch.

Saturday

• Breakfast: Home-made bread, toasted, with soya margarine and Marmite; juice; coffee.
• Lunch: A Clive's Pie (Hungarian Goulash flavour), baked in the oven. Clive's Pies are ready-made vegan pies with some very good pastry, very nice.
• Supper: Things on toast. Some of Thursday's fake ricotta; some red onion relish (a Delia Smith recipe I tried out this evening, very nice), some fake vegan cheese.

Did a fair bit of cooking this evening. Delia's red onion relish, some fake vegan cheese from a recipe posted on alt.food.vegan, a gluten-free loaf (a friend has a gluten sensitivity), again from a recipe posted to alt.food.vegan. The bread turned out incredibly well. I do recommend it!