I have a diploma in vegan and vegetarian nutrition and enjoy experimenting with new recipes and ingredients.
The Inspiration for These Recipes
I've spent a fair bit of time on Pinterest lately, mostly looking up new recipes to try. It's the giant recipe book I keep in my phone. I love the fact that it is so visual and I can see exactly what the finished results are like (or at least what they should be like! I think we've all had some unfortunate Pinterest fails). I love recipe books with lots of pictures, so Pinterest suits this perfectly.
I've found I tend to do a lot of pinning and then rarely go back to those; instead, I end up searching for what I want and then making it. So I have spent some time this month reorganising my boards and pins to make them more user-friendly—and, of course, I added a whole load more.
One thing I have had popping up lately has been smoothie bowls. I've heard of them before but couldn't really see the great attraction. I prefer my smoothies thinner than a lot of people do, so the idea of an even thicker one didn't appeal to me. Both my younger sons love yoghurt, and until recently I hadn't really been a great fan. Then I discovered Alpro Go On and fell in love.
It's a really thick, almost solid yoghurt that is similar to Greek yoghurt and comes in small pots with fruit or plain. I started having the plain version with fruit, apple crumble, or granola and really enjoyed it, so when smoothie bowls came up in a Pinterest search yesterday, I thought it would be worth a try. I figured that an extra thick smoothie isn't that different from yoghurt. I decided I would give one a try for breakfast the next day.
Breakfast: Peanut Butter and Banana Smoothie Bowl
I choose a recipe from Meal Makeover Mums for a peanut butter and banana smoothie bowl. I am not a fan of chocolate-flavoured things like ice cream but really like the combination of bananas and peanut butter, so I decided to try it out anyway. The recipe states that the finished bowl has 10 grams of protein and 7 grams of fibre.
I whizzed it all up in my blender, and it wasn't as thick as I expected. I poured half into a bowl and topped it with half a sliced banana, some little hoops cereal, and a few cashew nuts. I can't remember the brand of the cereal as I've had it for a while in a Tupperware tub. I bought it originally for my son, so it may have been from the baby food section.
How It Tasted
The smoothie was delicious, and the bits of crunch from the cereal and nuts were just right. I feel this combination would be lovely as ice cream, so I've added that idea to my ever growing to-do list. My 18-month-old enjoyed the smoothie bowl, too, so it was a hit all around. Plus, there is enough left for tomorrow's breakfast.
Lunch: Tofu Scramble With Chestnut Mushrooms and Cherry Tomatoes
I was pretty late coming to eat tofu, and the first time I tried it, I really wasn't keen on the texture and thought it was very plain and uninteresting. My first thought was that the texture reminded me of scrambled eggs, which really didn't work in stir-fry. Since then, I have learnt about the different types of tofu and how it is like a sponge for any flavours you wish to add.
I'd heard of tofu scramble and seen many recipes, but I'd never actually tried it. In our house, tofu is generally bread-crumbed and fried or marinated and added to rice or stir-fries. I am planning to make tofu katsu the next day, so this was a good time to use up the remaining half a block of tofu and give scrambles a try. I chose a recipe from Fork and Beans and used Marigold stock powder. I followed this recipe to create the scramble and added in some fried baby chestnut mushrooms, quartered cherry tomatoes, and sliced red onion.
How It Tasted
I didn't think it tasted particularly egg-like, but the texture and flavour was really good. I will definitely make this again and have ordered some black salt online, as I've read that this helps to give the tofu a egg-like taste.
I also had crisps and some dark chocolate on the side.
Dinner: Jacket Potato With Homemade Coleslaw and Sweet Corn
I like jacket potatoes as a nice, simple-but-filling dinner when I have lots of other things to do or don't feel like cooking. Simply pop them in the oven, and an hour later out comes delicious fluffy potatoes with a crispy, crunchy skin. I often have sweet corn and sliced leeks fried in a little Pure spread on jacket potatoes but fancied something different.
- To create the coleslaw for this recipe, I finely sliced some white cabbage and red onion. I used a spiraliser to prepare the carrot, but this could be grated instead.
- I then mixed these together and added some vegan salad cream.
- Pop this on top on the hot, split potato and top with tinned or cooked and cooled sweet corn.
© 2017 Claire