Lettuce eat.

Mike and Sarah's journey to eat a vegetarian and vegan diet. Including occasional recipes that we encounter along the way.

[fromfarmto50-blog]

Day 9: After a few carb based treats over the weekend we needed to get back to healthier ways. We used a spiralizer to make carrot and courgettie, combined with a vegan bolognese sauce which tasted great. We substituted the mince we would usually use for thick cut mushrooms which added to the great taste, definitely a recipe to use again soon. Mike

[fromfarmto50-blog]

Day 4: For lunch today I was handed the opportunity in my working day to get in the gym at lunchtime, having started early I missed breakfast so I was in need of a good feed. I went for whole meal seeded bread with hummus, topped off by some a few fried eggs and a handful of spinach. This should keep me going until my midweek treat later.

[fromfarmto50-blog]

Day 3: As Mike and I are now fully back into the swing of things with work and the gym after a long relaxing Christmas and New Year break, tonight’s dinner needed to be something quick, easy, but most importantly delicious and filling. So we decided to make one of our weekday favourites... fajitas!! I was interested to see if I would still enjoy them half as much without the ‘main’ ingredient, but honestly they were so tasty! We mixed in mushrooms, mixed peppers, onions and chilis, sprinkled with seasoning into wholemeal wraps, and topped them with salsa, cheese (vegan for me and cheddar for Mike) and for added ZING cholula hot sauce (use with caution!). Looking forward to making these again.

Sarah.

(I don’t always wear the same clothes, I’m just enjoying my Christmas pjs a little too much right now)

[fromfarmto50-blog]

Day 2: Dinner tonight was a vegan pasta with free from cheese grated over the top. A combination of mushrooms, onion, diced tomatoes and spinach provided me with a great alternative to a bolognese recipe I would of usually reached for after a long day at work. I made this especially for Sarah who is converting to be vegan so it was a new challenge to me sourcing ingredients that would work for her. Mike 

INGREDIENTS

2 teaspoons extra-virgin olive oil

1/2 medium yellow onion, chopped

1 (8 oz.) package button mushrooms, sliced

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

1 (14.5 oz.) can fire-roasted diced tomatoes

10 oz. thin spaghetti noodles (I use whole wheat)

3 cups fresh spinach or baby spinach

1/4 cup grated Parmesan or Italian-style hard cheese, plus extra for serving

For serving: 1/4 cup fresh chopped basil or parsley (optional)

[fromfarmto50-blog]

Day 2: My breakfast today consisted of a seeded wholemeal loaf, red pepper humous, fried egg in extra virgin olive oil spray and diced mushrooms. This was a really tasty quick breakfast and kept me fuelled until lunch. Going forward I will try and find new alternatives for bacon and ham which both used to be staples when I was making eggs for breakfast. Mike

[fromfarmto50-blog]

Day 1: We have attempted to make vegan burgers to make the transition from eating meat to vegetables a bit easier including free from cheese we picked up at Sainsbury’s. I found this recipe to be surprisingly tasty and it made me feel like I could do this. Mike

Ingredients

1 x 400 g tin of chickpeas

1 x 340 g tin of sweetcorn

½ a bunch of fresh coriander

½ teaspoon paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

1 lemon

3 heaped tablespoons plain flour , plus extra for dusting

rapeseed oil

1 small round lettuce

2 large ripe tomatoes

tomato ketchup

4 wholemeal burger buns