2 Shredded Wheat, 125ml rice milk, 2 X 500ml water;
1 serving tomato pasta salad, 2 X 500ml water;
1 serving of mixed vegetable corn chowder, 1 serving of corn bread, 1 apple, 1banana, 500ml water, and 1 coffee with soya milk;
- Tomato Pasta Salad (4 serving)
250g lumache pasta, 142g can tomato puree, 2 large chopped pickled onions, and 2 chopped bell peppers, plenty of seasoning;
Boil pasta and cool. Mix all ingredients together and chill over night.
- Mixed Vegetable Corn Chowder (4 serving)
225g frozen mixed vegetables, 2 cups of frozen sweet corn, 2tbsp of corn flour, 2 1/2 cups rice milk, 280g potato, diced, 1 bell pepper, chopped, a little mild curry powder, salt and pepper to taste, any herbs in the quantity you like;
Add all ingredients plus a little water, except the milk, into a pan and simmer till potatoes are cooked. Mix 1 tbsp of corn flour with a little of the milk and add this to the rest of the milk and pour into the pan with the vegetables stirring. Blend half and return to the rest of the chowder. Serve hot.
-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, 1tbsp vinegar,
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.