Sunday – another day of great food.
Breakfast was avocado on toast with a bell or two on. V good.
Lunch was tomato soup made from some of the leftover melanzane tomato sauce with baba ganoush on the side. So the morning’s fun was making that baba ganoush – it’s something I love but have never tried making before. Bought stuff seems disappointing compared to restaurant versions so making your own feels a worthwhile project.
Felicity Cloake is again great here, so I followed her recipe.
Pittas are a family favourite anyway – I make them with my six year old lad – and of course they’re great with all the dips. All naturally vegan.. vegan without trying. The sweet spot.
Whilst I’m on that train of thought – I also make sourdough bread (something I got heavily into in lockdown and still gives me a lot of pleasure). Great bread is of course one of the absolute finest things anyone can eat – and it’s… vegan. It always puzzled me why things like bread are sometimes labelled as ‘vegan’ in shops – as if all bread isn’t. I now realise why – that so many things contain some animal products that (we!) vegans need a shortcut to save time looking at the small print.
Dinner was a Thai green curry of chestnuts, mixed variety mushrooms and French beans.
Based on Nigel Slater recipe. Miss the fish sauce a bit (wondering if there is any equivalent) but didn’t miss any meat. Vibrant and delicious.
Brizgat 