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