Friday 8th October Day 38/ MCD 21

Breakfast:

45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;

Lunch:

1 serving of rice salad, 3 prunes, 2 dried figs, 2 X 500ml;

Dinner:

1 serving each of Potato Loaf, mixed vegetables, Onion & Tomato gravy, baked potato, 1 experimental muffin, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Potato Loaf (6 servings) adapted from the Quorn Kitchen cook book

Ingredients:

125g Quorn Mince, 70g bulgur wheat, 100g grated carrot, 1 finely chopped onion, 100g grated potato, 1 tbsp minced garlic, 70 coarse oatmeal, 2 tsp yeast extract, 70ml water, 1 tbsp cornstarch, herbs & spices to your liking.

Method:

Oven 200C/200F/Gas Mark 6) Cook the bulgur wheat as per instruction. Dry fry the grated vegetables and garlic for 3 minutes. In a bowl mix mince, fried vegetables, cooked bulgur wheat, oats, yeast extract, water, cornstarch and Herbs and spices. Place into a silicone loaf tin and press down firmly. Cover with foil and bake for 40 minutes. Rest the roast for ca. 5 minutes before turning out of the tin. Serve with Vegetables and gravy.

- Experimental Muffins (4)

Ingredients:

1tbsp each of rye flakes, medium oatmeal, kamut flour, wholegrain spelt flour, wholemeal wheat flour, cold milled flaxseed, poppy seeds.

½ tsp each of baking powder and sodium bicarbonate.

1 tsp egg replacer + 4 tsp water.

1 banana + 4 tbsp soya milk, 1/4tsp vinegar.

Ca. 3 tbsp of blueberries.

Method:

Oven Gas Mark 4. Beat  the egg-replacer with the water. Blend the banana with the milk, vinegar and the egg-replaces mix. Combine all dry ingredients and then pour the blended mix with the dry ingredients and fill 4 silicone muffin tins and sprinkle the berries on top Bake for ca. 30 minutes

Comments:

The loaf turned out great and so did the experimental muffins. Hussar!