My plant-based meals this week v2

A refreshing and very welcome walk under blue skies, kicking the fallen leaves, helped me to build up my appetite so… on to my plant-based meals this week.

Out and about kicking the fallen leaves

As usual, I made a big pot of soup on Sunday. This week it was plant-based leek, potato and onion soup. It’s super simple to make with just leeks, potato and an onion, plant-based stock and lots of freshly ground pepper. I made enough for Sunday lunch and for a couple of my lunches during the week.

Not a great pic below as I couldn’t wait to eat it!

Delicious and full leek, potato and onion soup

Soup and …

Salad! I try to have a salad with my soup at lunchtime throughout the year. I batch make my salads at the weekend. This week I made them with fresh spinach and rocket leaves, spring onions/scallions, red bell peppers, cress, celery and baby tomatoes. I added a little squeeze of fresh lemon juice and yes, more black pepper just before I ate it.

Top tip – to keep my salads fresh, I use two sheets of kitchen roll in the bottom of the container to absorb any excess moisture. It works a treat and keeps it fresh and crispy.

One of my salads

And for dinner?

One of my classic stir frys with brown rice was my dinner on Monday night, and on Tuesday I made a spicy plant-based biryani topped with a sprinkling of toasted almonds.

Pea risotto

How about breakfast?

For breakfast, I had my usual creamy porridge made with water and a large helping of blueberries. I love my oats as they help me to get my day off to a great start and keep me feeling full until lunchtime.

Creamy oats with blueberries.

So there you go! A wee glimpse in to some of my plant-based meals this week.