Morning – Making first cup of tea. Big moment. How will oat milk be in enabling one of the staples of life? (By common consent oat milk is the best of the non dairy milks.)
Sorry to say – not good. A drink of oat milk itself is fine but in tea – it just doesn’t taste like a cup of tea. Has an odd tannic linger on the palate – or perhaps it just doesn’t counteract the tea’s tannin as much as dairy milk does. About the best you could say is – better than no tea at all.
Another big moment – toast for breakfast. God I love butter, so dreading the alternatives. I read up on what spreads are vegan and chose Flora simply because I remember it from childhood (the days when everyone saw these spreads as healthy and butter as bad) – recall it being OK. And… thank God it is… OK. Not amazing but fine. Does the job. Will it replace butter for me long term? No. Is good bread toasted plus it and marmite still a delicious breakfast? Yes.
I also like a bit of cream or cottage cheese on top. Sorry to say, Asda vegan soft cheese is not good at all. Very unpleasant aftertaste. Tub straight into the bin.
Lunch – roast butternut squash soup and bread. Naturally vegan anyway – lovely. A thing I make regularly anyway – so no change.
Dinner. Now the fun begins – one of the reasons to do this is to learn some things in the kitchen and shake me out of a culinary rut or two. I’ve never made felafel even though I love it. It’s naturally vegan – so it’s an obvious candidate for dinner number one. Here we go.
Used this recipe:
This was absolutely delicious, was easy to do – great recipe. Everyone loves felafel so great to find you can make them yourself even better than you can buy them – what a revelation. So one great piece of learning already. Went to bed day 1 full and optimistic about the rest of the month.
Brizgat 