½ c porridge oats, ½ c rice milk, ½ c water, 1/2 c blueberries, 2 X 500ml water;
1 serving of pasta salad, 2 X 500ml;
Pea Soup & Cornbread, 500ml water;
60 ml soya milk and 1 cup of coffee;
- Pea Soup (4 servings)
1kg frozen mushy peas, 4 chopped onions, minced garlic, black cumin, salt and pepper;
Gently dry fry the onions with the garlic in a little water. Add the frozen peas and cumin.
Add 2 – 3 c water and simmer till peas are mushy. Serve hot or cold with ice cubes and mint.
-Corn Bread (4 serving)
1/4 c yellow cornmeal, 1/2 c self-raising wholemeal flour, 1tbsp nutritional yeast flakes, 1tsp baking powder, 1 c soymilk, 2 tsp vinegar, pinch of salt;
Preheat the oven to 350F.
Mix the cornmeal, flour, nutritional yeast and baking soda in a medium bowl. In a large measuring cup, mix together the soymilk and lemon juice – it will curdle slightly and look like buttermilk. Stir the soymilk into the dry ingredients, and mix briefly with a fork – a few lumps are fine.
Pour the batter into silicone muffin forms, and bake for about 30 minutes or until they test done in the centre.
Ok. I am going make this a little bit easier. Our lunch is always rice-, potato- or pasta salad. The recipe will be almost always the same with a few differences in seasoning and meat substitutes.
- Lunch Time Salad (4 servings)
1kg potatoes OR 250g wholemeal pasta OR 200g brown rice;
150g Quorn pieces OR 3 Meat-Free sausages OR 240g drained beans;
2 chopped onions, 4 chopped tomatoes, 2 chopped bell peppers, 100g frozen peas, 100g frozen sweet corn, 2 chopped pickled gherkins, herbs and spices as per mood;
Microwave potatoes OR boil pasta OR steam rice and cool. Mix with the rest of the ingredients and chill overnight.