Hello! This ones a good ‘un. The first in the series of What Vegans Eat to feature a couple 🙂 I met Kate a few years ago at our local gardening group and we hit it off straight away. Can’t wait to visit Murasaki for a Kate and Thomas special Vegan feast! Over to them…
Name: Kate and Thomas
Age: Kate – 36 Thomas – 31
Occupation: Kate – carer, Thomas – data scientist
Vegan Since: Thomas vegan since 2004, Kate vegetarian since 2015 (teetering on the edge of veganism).
We feel very lucky to now reside so close to Brighton, where plant-based cuisine is everywhere you look. I’d say Japanese food is my absolute favourite—Murasaki In Brighton is our go to for a Japanese fix. Thomas loves Middle Eastern food—Sunbirds Deli is one of our favourite places for a quick and delicious lunch.
We regularly visit our vegan-friendly village greengrocer for foodie inspiration and to top-up on guilty pleasures like Vegenaise and tofu wieners. We like to try new recipes as often as we can and we’re slowly working through the hundreds of tasty looking recipes we’ve gradually collected in our shared Evernote food notebook. I don’t think we could live without tofu, aubergines, courgettes, cucumber, red onion, garlic or dark chocolate. Thankfully we don’t have to!
I’d say that this was a pretty standard food week for us. We wanted to make the most of the sunny weather and resisted the urge to eat out, choosing instead to eat in the garden most evenings.
Day 1 / (15/8/16)
Breakfast: Cinnamon and pecan homemade granola with bran flakes and almond milk.
Lunch: Sesame and almond tofu, quinoa, cucumber and pepper salad, beetroot, mixed leaves and homemade pickled onions.
Dinner: Couscous salad (with radish, sun-dried tomatoes, peppers, marinated tofu, cucumber and chickpeas).
Snacks: Biscoff donut from Glazed Coffee in Brighton.
Day 2 / (16/8/16)
Breakfast: Porridge with pecan nut butter.
Lunch: Leftover couscous salad with pickled red onions, avocado, humous, cucumber and mixed leaves).
Dinner: Pea pesto pasta with sun-dried tomatoes and rocket (Minimalist baker recipe).
Snacks: Dark chocolate rice cakes, strawberry cornetto (dairy free from Tesco).
Day 3 / (17/8/16)
Breakfast: Cherry bakewell homemade granola with bran flakes and almond milk.
Lunch: Salad box (couscous salad, cucumber, carrots, pickled red cabbage and sprouted beans).
Dinner: Hot dogs (tofu-weiner) with red onion relish, ketchup and mustard. With a pickled red cabbage salad on the side.
Snacks: Dark chocolate (we have to have a couple of squares every, single, night).
Day 4 / (18/8/16)
Breakfast: Cherry bakewell granola with bran flakes and almond milk.
Lunch: Cold noodle salad (whole wheat vermicelli noodles, marinated tofu, carrots, peppers, daikon) with gyoza on the side.
Dinner: Aubergine with miso paste. Buckwheat, wild rice and barley salad drizzled with a peanut satay sauce on the side.
Snacks: Gelato sandwich (tracked these down on Ocado and they are amazing).
Day 5 / (19/8/16)
Breakfast: Cherry bakewell granola with bran flakes and almond milk.
Lunch: Cinnamon baked butter beans, mixed leaves, pickled onion, humous and carrots.
Dinner: Potato salad with tofu-wieners, green beans and sun-dried tomatoes (Our go to vinaigrette made up of Olive oil, yeast flakes, cider vinegar, salt and pepper and chilli flakes).
Snacks: Alpro yogurt, dark chocolate.
Day 6 / (20/8/16)
Breakfast: Cherry bakewell homemade granola with bran flakes and almond milk.
Lunch: Buckwheat and barley salad with tofu, cucumber and pickled onions.
Dinner: Quorn spicy vegan burgers in a wholemeal bun (with ketchup, vegenaise and caramelised red onion chutney) and homemade potato wedges and dressed salad leaves.
Snacks: Dairy free creme caramel (from Tesco).
Day 7 / (21/8/16)
Breakfast: Cherry bakewell homemade granola with bran flakes and almond milk.
Lunch: Buckwheat and barley salad with peppers, radish and sun-dried tomatoes.
Dinner: Layered vegetable torte (aubergine, mushroom, courgette and home grown tomatoes – New York Times recipe)
Snacks: Watermelon, chocolate pot (The Coconut Collaborative).
Mangia Bene 