Tuesday, 15 January 2019

#Veganuary Food Diary - Week Two

Chana Masala by Viva! 
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 last week's post, appetising photos have been 'borrowed' from their respective websites, dodgy photography is my own! Click pretty pics to see their recipes!

Exciting new recipes this week included a Chana Masala chickpea curry from Viva, and my first attempt at homemade lemonade. The Lentil Daal from Veggie Desserts is a great versatile dish I discovered a couple of months ago and have now made it several times.

I also made a Vegan Fruit Cake in our small slow cooker. I've done this as a banana or a courgette cake before, but this time didn't have quite enough of either ingredient so combined the recipes instead. It turned out brilliantly, surprisingly, although I didn't quite get the full upside-down cake effect with the pineapple chunks. Here's my improvised recipe:

Vegan Slow Cooker Cake 
Ingredients
1 Banana, mashed
Half a Courgette, grated
25 grams, Peanut Butter
25 g Olive Oil
225 g Plain White Flour
3 tsp baking powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
100 g Demerera Sugar
1 ounce Sultanas
Half a cup (ish) Aquafaba (Chickpea Liquid)

Method
Grease the slow cooker insert (or use a paper liner if you have one) and set cooker to high.
Add ingredients in the order listed to a large bowl, mixing after each addition. When completely combined, consistency should be a little drier than a normal cake batter - more a thick mousse than a runny liquid.
Place pineapple at the base of the slow cooker (or don't!) then spoon mixture over the top.
Put the lid on and cook on high for two hours. When cooked through, invert onto a plate (hoping it hasn't stuck).


Here's what I ate this week:

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

Lunch
Tues: Pita bread with peanut butter, banana
Wed: Roti with homemade hummus
Thur: Sweetcorn fritters
Fri: Salad box (lettuce, tomatoes, olives, sweetcorn, carrot), apple
Sat: Salad box (lettuce, tomatoes, olives, sweetcorn, carrot) with the last of my Lentil Daal, apple
Sun: Wholemeal bread with peanut butter, apple
Mon: Olive oil and tomato toast, Russian Salad

My first Veganuary Fail during lunch on Monday! We ate at a lovely outdoor tapas cafe in Jerez de la Frontera, Spain, where I ordered a Roasted Peppers Salad that (I think!) would have been vegan. Sadly they didn't have any left so I chose the only vegetarian option - a Russian Salad which included mayonnaise.

Lentil Daal by Veggie Desserts 
Dinner
Tues, Wed: Chana Masala with basmati rice
Thur, Fri: Lentil Daal with brown short grain rice
Sat: Cauliflower 'steak' with fried potatoes and baked beans
Sun: Aubergine and Pea And Spinach burgers with cauliflower and leftover fried potatoes
Mon: Bean And Sweetcorn Stew with brown rice

I wanted to give brown basmati rice a try, but could only find brown shortgrain in Mercadona. It was locally grown in Spain though. This rice takes longer to cook (about 20-25 minutes) but actually has a flavour of its own and is far more filling than my usual white rice. I had remembered brown rice as being a bit crunchy and chewy, but now I think I just hadn't cooked it long enough!

Snacks this week have been fresh fruit and dried fruits. I bought a bag each of mixed dried fruits and of dried apricots hoping they'd last several days. We ate them all in 48 hours and the cake only lasted a couple of days too.

And finally my vegan motivation book suggestion this week is:
Fishing For Maui by Isa Pearl Ritchie, a wonderful novel of a New Zealand family. 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!


8 comments:

  1. I've seen recipes of slow cooker cake but I've never tried to make one. Glad it came out good.

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    Replies
    1. I love my slow cooker! It's such a versatile gadget

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  2. I am so impressed by the fact that you made a cake with your slow cooker. You are doing great with sticking with this.

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    Replies
    1. It's been tougher this week because we ate out a few times. Getting stuck in to new recipes is more fun for me :-)

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  3. My daughter was vegan for years and I applaud you taking this on. It was a ton of work for me to cook all of her vegan meals from scratch but always (well, almost always) worth the effort, lol. Vegan cooking can be super tasty.

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    Replies
    1. I'm thoroughly enjoying the new ideas and tastes I can create. Can you remember any of your daughter's favourites?

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  4. Great to hear you're doing well, all of the meals you listed sound delicious and that cake looks amazing! x

    Sophie
    www.glowsteady.co.uk

    ReplyDelete

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