What I Ate Wednesday

I can't guarantee I'll always stick to Wednesdays... but I'll try and blog what we're eating at least once per fortnight.

I'm currently doing Veganuary and Dylan is a full time vegan (partly down to dietary/health reasons but mostly for ethical and environmental reasons.. and he's also gluten free.  The gluten free bit is quite new.  It's an absolute faff to cut gluten out of your diet, especially if you already don't eat meat, fish, eggs and dairy - plus we aim to not eat highly processed / sugary foods; but we've come to realise being gluten free is essential to keep Dylan healthy and comfortable.  I'm not gluten free, but as we eat the same foods, everything I post will be gluten free, or adaptable.

So here's a couple of our recent, successful foodie experiments.

Gluten free, vegan haggis (left over from Christmas), served with vegan whisky cream sauce.  Roast potatoes, tamari, maple roasted sprouts, kale and broccoli.

The haggis recipe is from the brilliant gluten free, vegan blog frifran.com.  I adapted the recipe slightly to suit us, but the essentially I followed this and it was delicious.

The vegan whisky sauce was simply a small carton of Oatley cream, heated gently with a tablespoon of peaty whisky.  I sauteed half an onion and a garlic clove until soft, and added these to the cream, along with a quarter teaspoon of mustard powder, some dried thyme and seasoning.  Voila!  This thickens up when allowed to cool and is reheated.

For the sprouts,  I mixed 3 tablespoons of tamari sauce, 1 tablespoon of maple syrup and 1 tablespoon of olive oil.  I brushed this onto the whole sprouts and roasted them for 25 minutes. 

I was lucky enough to received Hugh Fearnley Whittingstall's new book: Much More Veg, recently.  I love Hugh's recipes, and this book is 100% plant based recipes, no meat, fish, dairy or eggs and no white flour.  Some of the recipes do contain gluten, (there are some spelt/barley ones) but it's a very useful and easy to follow vegan recipe book.

This is the roast squash with apricot sauce recipe, which I served over buckwheat with sauerkraut and rocket leaves on the side.

It was so so tasty and very easy to make.

The buckwheat, I found in the 'World Food Aisle' of a larger Tesco - it's sold under a Polish brand and is essentially roasted buckwheat groats, which you boil in a handy bag, which serves two.  This is cheaper than buying the bag of unroasted buckwheat groats which Tesco also sell.  


This blog is still very much work in progress, so thanks for bearing with me while I get things up and running!