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Veganuary 2020 Week 2

As we move through the month of January I am really enjoying my Vegan challenge!

I have been trying new recipes every day and expanding my veg based horizons with each new dish. I knew that dairy would be my struggle rather than meat and that has proved true thus far. Consciously each day, I have had to steer my reach away from the butter and towards the rapeseed or olive oil. I am yet to find a plant-based milk to satisfy my English breakfast tea needs however I have only tried a few so far and so I have been drinking more herbal teas to warm me up in the afternoons.

Here’s my Week 2 evening meal plan:

Peas on toast – As simple as it sounds! Crushed peas with olive oil, garlic, lemon, chilli and salt on sourdough for an easy, light Monday supper.

North African Squash and Chickpea Stew - from River Cottage Veg Everyday

Squash, Red Onion and Butter Bean Roast - from River Cottage Light and Easy

Roasted Cauliflower and Garlic Mash and Crispy Chickpeas inspired by Rebel Recipes with Tamari Glazed Carrots from one of our Sous Chefs, Tom.

(sharing plate for 2 served with seasonal greens on the side)

Leftover Ribollita - from River Cottage Love Your Leftovers

Written by Josie, Marketing Coordinator.

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