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.
Feeling slightly sore-throaty (half the house is coming down with something similar). Didn't feel like breakfast.
Bank Holiday in the UK, so a day off work. Good; still not feeling great.
The creamed spinach I did for breakfast was based on a recipe posted by Sheldon on rec.food.cooking, substituting soya margarine for the butter, soya milk for the milk and nutritional yeast flakes for the Parmesan. I left out the nutmeg. I also didn't run the spinach under cold water, but preserved the flavour and vitamins in the small amount of cooking water by adding it to the soya milk when making the white sauce. I also did the spinach in the microwave in just the amount of water clinging to the leaves after rinsing, and no salt. It was really nice.
I had a lot of vegetables which needed using up before they got past their best, so this afternoon I made a couple of tubs of mashed potato (just boiled some potatoes and mashed them with soya margarine and soya milk), two tubs of Persian-style Okra in Tomato and Dill Sauce, another batch of the creamed spinach, and a pan of Vegetarian Moussaka. I ate some of the mashed potato for lunch, along with the rest of the lentils from the can that I opened for the moussaka. I froze one of the tubs of okra and a third of the moussaka; the rest went in the fridge.
Later on I also had another go at the Mushroom-Stuffed Aubergine that I tried out last Saturday. This time I used more mushrooms and added some fresh basil. I also didn't bother with the breadcrumb topping. It's getting better! I made two aubergine halves and put them in the fridge.
I didn't get around to updating this, the rest of this week.