Tuesday, 22 January 2019

#Veganuary Food Diary - Week Three

Mushroom Stroganoff by
Amuse Your Bouche 
This is a post about my experiences during Veganuary 2019. I'm going to talk about vegan food. If that's going to offend you, please feel welcome to discover My Travels in Spain or read Reviews of My Favourite Books instead!

As in previous posts, appetising photos have been 'borrowed' from their respective websites, dodgy photography is my own! Click pretty pics to see their recipes!

New recipes this week include Mushroom And Smoked Tofu Stroganoff from an Amuse Your Bouche recipe. I just swapped out the sour cream for coconut milk with a 1/2 tsp of turmeric. The stroganoff sauce was absolutely delicious, but sadly the mushrooms themselves were bland. I'd used a mix of quartered white and chestnut mushrooms and think all their flavour had gone into the sauce! Next time I would probably cut much smaller mushroom pieces so this wasn't so obvious, or make the stroganoff a day or two in advance. By the time I finished up the leftovers on Saturday, the mushrooms and tofu had absorbed the paprika flavours and were much tastier.
The week ended with Lentil And Spinach Curry from a recipe by Shannon at Yup It's Vegan. This one contains a seriously massive amount of spinach and has a lovely complex flavour. Shannon serves her curry with Coconut Rice so I learned how to make that too.

I also made a Vegan Chocolate Scone in our small slow cooker - based on this BakingQueen74 recipe. I've seen Lucy's slow cooker scones before, but hadn't tried to make them - let alone a veganised version - so this was a fun baking experiment. The photo doesn't really give a sense of the size of this scone. It cut into four large portions! Here's my tweaked recipe:

Chocolate Scone 
Ingredients
225g plain white flour
3 tsp baking powder
28g cocoa powder
pinch of salt
50g peanut butter
20g olive oil
30g light demerera sugar
Soy milk

Method
Grease the slow cooker insert (or use a paper liner if you have one) and set cooker to high.
Add the first seven ingredients to a large bowl. Mix well to combine, then gradually add soy milk while continuing to mix until you have a soft-but-not-sticky dough.
Shape dough into a thick disc and place in slow cooker.
Put the lid on and cook on high for one and a half hours. When cooked through, invert onto a plate and then set right-side-up again to serve.


Here's what I ate this week:

Breakfast
Every day: Porridge made with flaked oats and soy milk

Lunch
Tues: Bean and sweetcorn salad
Wed: Pea And Spinach burgers with HP sauce, apple
Thur: Gingerbread muffin, Apple and rhubarb pasty
Fri: Bean and sweetcorn salad, apple
Sat: Roti with peanut butter, apple
Sun: Chocolate Scone with strawberry jam
Mon: Pita bread stuffed with Cinnamon Apple Slices

We visited Gibraltar on Thursday and I couldn't find vegan food there despite (or perhaps because of) being overwhelmed with restaurant and cafe choices. Actually we struggled to find anything we liked about The Rock except for the tranquil Alameda botanical garden which was a beautiful oasis amid the chaos.

Dinner
Lentil And Spinach Curry
by Yup It's Vegan 
Tues: Vegetable curry with white rice, arroz con leche
Wed: Mushroom And Smoked Tofu Stroganoff with white rice, mini desserts selection
Thur: Vegetable biriany with balti sauce, naan bread
Fri: Cauliflower and parsley soup with wholemeal toast
Sat: Mushroom Stroganoff with cauliflower and brown rice
Sun, Mon: Lentil And Spinach Curry with Coconut Rice

Oh dear! There's way too much red text this week, isn't there? I've learned that while eating vegan is pretty easy when I'm cooking for myself, it's far trickier when eating out or entertaining. Tuesday we met up with an old friend of Dave's who kindly - and unexpectedly - offered to cook dinner for us. He dashed to the shops to vegify his planned chicken curry! Wednesday evening we returned the hosting, and Thursday we all ate out at an Indian restaurant together. I don't know if my biriany was just veggie or actually vegan and didn't have the language skills to ask (we're in Spain at the moment) so I've red-ed it just in case. I'm pretty sure naans contain yoghurt, though this one wasn't also drenched with ghee.


And finally my vegan motivation book suggestion this week is:
All Things (a Rev. Alma Lee mystery) by Amber Belldene, a fun San Francisco-set take on the traditional clergy sleuth mystery. You can Read My Review Here.

Are you doing Veganuary too? If so, please link up your recipe successes in the Comments so I can visit and be inspired!


14 comments:

  1. Once again, this all sounds amazing! I love the look of the chocolate scone x

    Sophie
    www.glowsteady.co.uk

    ReplyDelete
    Replies
    1. The scone was a fun experiment. I love baking!
      Tonight I'm trying out your vegan goulash recipe - fingers crossed

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  2. Looks delicious! I love the sound of the scone and the fact that it doesn't require a lot of random (hard to find) ingredients.

    ReplyDelete
    Replies
    1. Absolutely! It's perfect for when I fancy cake and can't be bothered to go shopping!

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  3. I like meatless/vegan options for food. The Mushroom Stroganoff looks good!

    ReplyDelete
    Replies
    1. I think it needed more flavoursome mushrooms - maybe Portobello rather than just white - but the sauce is amazing!

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  4. I do enjoy vegetarian and vegan food but still eat lots of fish and a little meat. Curious to know if you feel any different for forgoing all other options and well done for getting to week 4 successfully

    ReplyDelete
    Replies
    1. I have found I have ridiculous amounts of energy compared to before. Dave says this is Quite Irritating - for him anyway! I feel lighter too. I can't tell if I've actually lost any weight though because we don't have scales with us.

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  5. Looks like you had a few really interesting things to eat.

    ReplyDelete
    Replies
    1. It's fun trying new foods!
      I need to look and see if any of the veggies from your local market are also sold over here

      Delete
  6. delicious foods. love chocolate
    greeting- evi erlinda

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  7. This all sounds wonderful! I am pretty sure that I would like the mushroom dish and I am amazed by that scone.

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    Replies
    1. I was thrilled with the scone. Tasted as good as it looked too :-)

      Delete

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