45g oatmeal, ½ c rice milk, 1 c of water, 2 X 500ml water;
1 X 400g can of oriental bean salad, 2 X 500ml;
1 serving of, 500ml water;
60 ml soya milk and 1 cup of coffee;
- Cottage Pie (4 servings) adapted from The Quorn Kitchen
Topping: 500g chopped potatoes, ½ chopped swede, ½ savoy cabbage, 1 chopped parsnip;
Filling: 1 finely chopped medium onion, 1 finely chopped carrot, 100g frozen peas, 400ml water + yeast extract, 1 tbsp mushroom ketchup, 1 tbsp tomato puree, 1 tbsp cornflour,2 tbsp soya sauce, herbs and spices to your liking.
Oven 180C/350F/Gasmark 4. Boil topping ingredients till tender. Drain, mash and set aside. Add all the filling ingredients except the cornflour and simmer ca. 5 minutes and thicken with the cornflour. Pour the filling in a baking dish and cover with the topping. Bake for ca. 20 minutes or until crisp on top.
I so hope I can keep it together today. *Big Sigh*