Friday, 13 April 2012

BREAKFAST 

• Had a bowl of bite size shredded wheat with sultanas and fortified Rice Dream. Cup of black coffee with a teaspoon demerara sugar.

MORNING SNACK

• Small bowl of red and green grapes.

LUNCH

• I really wanted the Vegan Clubhouse I had yesterday but am out of the Taifun Smoked Tofu so instead I had a 'chicken' salad sandwich in a warmed brown pitta with lettuce and tomato. Delicious!

Vegan Chicken Salad Pitta

1 large wholemeal pitta

about 40g Fry's chicken style pieces

1/2 tsp oil

20g or 1 heaped tablespoon Plamil Organic Mayo

1/4 stalk celery, finely chopped

1 small spring onion, finely chopped

freshly ground black pepper

pinch smoked sea salt

lettuce

tomato slices

First make the chicken salad by heating up the oil in a frying pan and adding the frozen chicken pieces, fry gently until just cooked and slightly golden, about 5 minutes. Remove, chop finely and place in a bowl. Add the chopped celery and spring onion:

Then add the mayo, tiny pinch of smoked sea salt and lots of freshly ground black pepper:

Cover with cling film and pop in the fridge to chill, I only left mine in there about 10 minutes.

Meanwhile heat the pitta either in the toaster or oven until warm, split open and fill with lettuce leaves, the chicken salad and slices of tomato.

AFTERNOON SNACK 

• One sesame ryvita with sunlite spread and slices of Taifun Basil Tofu. Cup of black coffee with a teaspoon demerara sugar and a bag of Choices Chocolate Orange Buttons.

DINNER 

• Well, ever since we had soy mince burritos a few days ago my son has been badgering me to make tacos so, tacos it was! With margarita's of course, I mean you have to do these things right! ;-)

Top one shown without the cheezly, lettuce and sour cream so you can see the filling :-) Sorry for the terrible photos, I don't quite put the same effort into these pics as for the main blog!

Like the burritos these are things we've had now and again for years but as I am more than happy to let Discovery Foods and Old El Paso do the most the work here, not something that has ever been on the main blog ;-) Still, they are absolutely delicious and so gorgeous with a lime margarita!

Soy Mince Taco's

serves 3

150g frozen soy mince, tesco own label is my favourite.

10g or 2 tsp Discovery Foods fajita seasoning (I find it better than any 'taco' ones!)

150 ml water

1 clove garlic, finely chopped

1 small onion, finely chopped

30g or 2 Tbsp frozen sweetcorn

30g or 2 Tbsp finely diced red pepper

1 Tbsp corn oil

6 corn taco shells, I used Old El Paso here
mozza cheezly
salsa
sliced lettuce
tofutti sour cream

Heat the oil in a saucepan and add the onion, garlic, peppers and corn. Fry until soft then add the soy mince, seasoning mix and water and simmer until the mince is tender and the water absorbed. Heat the taco's in the oven then simply fill with the soy mince, some grated cheezly, salsa, sour cream and sliced lettuce.

Lime Margaritas

2 fl oz tequila
1 fl oz cointreau
1 fl oz fresh lime juice
salt
ice

Fill a cocktail shaker with ice and add the tequila, cointreau and lime juice. Shake well. Run a bit of fresh lime around the rim of a martini glass then dip it into salt. Pour into the glass and serve with a slice of lime on the rim. Serves 2 in small standard martini glasses.

EVENING SNACK

• Small cup of noodle soup, simply thin soup noodles cooked in stock made with Marigold Vegan Bouillon Granules and a Blackberry Soy Yogurt.

CALORIES =1787