What a dark and wet week! My yummy plant-based meals this week were warming, comforting and very filling. Here’s a few to whet your appetite.
I batch made my weekly salads at the weekend. This week I used spinach, baby kale and arugula/rocket with sliced red bell peppers, organic cucumber, spring onions/scallions, baby tomatoes and freshly cut cress. Just before serving I grind some fresh black pepper over it and a generous squeeze of lemon juice.
My secret to keeping all the ingredients fresh and crunchy? A couple of sheets of kitchen roll folded and placed on the bottom of the container. This helps to absorb any excess moisture.
On Sunday, I made a huge pot of plant-based vegetable soup. I make a bit pot every Sunday and have some of it as a starter for Sunday dinner and the rest for my weekly lunches.
This week I made it with onions, celery, Brussels sprouts, carrots, leeks, barley, red lentils, split peas and spring cabbage. It’s a hearty and warming soup. Just what you need when it’s a bit chilly and dark outside.
Here it is with one of my batched salads.
What’s for dinner?
On Monday night I made whole wheat pasta with plant-based olive tapenade and served it with roasted baby tomatoes and a generous amount of freshly ground black pepper. It was delicious and very satisfying.
Tuesday dinner – savoury brown basmati rice
This is one of those dishes that is very quick to make, 20 minutes and you’re sitting down to a very tasty, warming and nutritious dinner. My savoury brown basmati rice, onions, garlic, peas, broccoli and marinated tofu with soy sauce. Simply delicious!
How about breakfast?
Well, if you regularly read my posts, you’ll know that for breakfast, I rarely stray from 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 yummy plant-based meals this week.