Day 4

Yesterday didnt go to plan, as was taken out for lunch and then involved in kids being dropped off and picked up all over the place. Sooooo I made the kids falafels, potato wedges and mixed fresh mushrooms for tea, and I made me and the husband pasta with a chilli, leek, courgette, mushroom and tomato sauce with garlic bread. It was very nice!

This morning I made a falafel and humous bap with rocket, tomato and black pepper. Yummy. Baby loved it too. Made a right mess!!

Read something in the paper yesterday about how male chicks due to egg production, get killed, often gassed but also often just macerated in a mincer...alive. Horrific.

Occasionally I have bought free range eggs feeling that I am at least making the least worst choice in eggs...but forgetting how many chicks must have died to make my eggs, just because they were male and not female...horrible.

Day 2 and Day 3

Day 2 - lets forget day 2!

Day 3 - well marmite and toast for breakfast, not very original but had 3 kids to get ready, one horse to muck out, one schoolf nriend turn up in tears to deal with, and one dog to walk.
Lunch will be falafel salad
Dinner nut roast with roast potatos, parsnips, leeks, courgettes and corn. Mmmmmmmm

Day 1

Today is day 1 of 30 re-focussing me on proper vegan cooking and a kick up the bum for being a lazy chef of late. My 5 and a half month old is heading towards starting solid foods and I want him to taste everything and be as good an eater as my other two kids.

So, tonight I will be mking an old favourite that I made on my vegan chef training a few years ago...its dead easy and quick, as I wont have much time with Adam at piano lessons and Rohan at Cubs!...

Sicillian Risotto

Serves 2 so will double it up

300g risotto rice
399ml soya milk
15g vegan margarine
120g parmesan - can omit or use vegan parmesan - I will omit
120g sundried tomato paste
1 onion chopped fine
1tsp black pepper
1/2 tsp chilli flakes
1.5 tsp mixed italian herbs
200g chestnut mushrooms
400ml hot water

• heat up the pan
• add marg and cook onions until transparent
• add sundried tomato paste, pepper, herbs, chilli flakes, milk and water, and bring to boil
• add rice, mix well, bring back to boil
• simmer for 20 mins or until rice absorbed liquid
• add mushrooms and chese and mix well. May need to add water if too dry, simmer for further 5 mins
• I pre-cooked mushrooms, dry fried them to stop them going mushy and giving a firmer bite. 

Hoping the kids will like this too as they used to. Will post photo and comments later. :-)