Breakfast – usual. Lunch – more leftovers. (High quality lunching leftovers produced by this diet so far, I must say…)
Dinner – vegan melanzane – which involves doing the usual thing for a favourite dish but putting tahini sauce where the mozzarella would interleave with the aubergine and tomato sauce. And then some also on top instead of Parmesan. Like so:
Missing the cheese? Honestly – a bit yes, especially the mozzarella in the middle melting and oozing. But a mighty delicious satisfying dinner all the same.
Pudding was some Coconut Collaboration yoghurt. Unlike coconut based cheese – which seems on evidence so far to be not good – coconut based yoghurt is (as you might expect from how basically delicious coconut milk is) – very nice indeed. This is going to be a godsend product I can see..:
Yesterday evening (day 2) I was thinking that having the best possible hummus to hand would be essential so looked up how to make the best (Felicity Cloake) – realising I’d never made hummus *properly* before (taking instead the ‘tin of chick peas in a blender plus stuff’ approach). As ever for her ‘How to make the perfect…’ series, her article was a great read ending with a great recipe. https://amp.theguardian.com/lifeandstyle/wordofmouth/2011/aug/11/how-to-make-perfect-hummus
So tonight I had my chick peas soaked and ready to boil (you can see them bubbling away alongside melanzane-making in above ‘hard-working vegan kitchen’ photo. And I turned them into what was revelatory hummus. So well worth the extra palaver. And feels good to have the equivalent of cheese in the fridge – ie flexible lunch/dinner option.
Brizgat 