Breakfasts, lunches and a dinner

The rest of our week of vegan eats in pictures…

20170326_141004Baked beans on multi-seeded toast with a swirl of sriracha. Nom.






Weetabix, banana and hemp milk (great for me on cereal20170327_085059 and in tea, not too creamy, fresh taste.)






20170327_084117Amazing lunch including Merchant Gourmet Super Seeds Mix (red and white quinoa, chia, amaranth, pumpkin and sunflower seeds). This mix is so tasty and full of protein.







I love roasted veg in my lunch and they go down 20170327_213808great with the Merchant Gourmet Red & White Quinoa.






20170328_202052 1Leftover Spicy BBQ Chickpea Burger with houmous, pitta and salad.





20170329_213232.jpgMerchant Gourmet British Quinoa and Wholegrain Rice with roasted sweet potato and siracha mayo sauce. His and hers.








20170401_151617 1.jpgCaffe Nero break! Soya milk latte and a Willie’s Cacao bar. I couldn’t 100% confirm that the chocolate was vegan but it looks to be from the ingredients. If anyone knows different, please let me know.








20170401_124230 1

Avocado on ciabatta toast and Great British Chefs Vegan Baked Beans on ciabatta toast. So tasty, so easy, you will never need Heinz Beanz again!




Chocolate Chia Pudding20170402_104010 1

Ingredients (2 generous servings):
3tbs chia seeds
2tbs soya yogurt with coconut
250ml coconut milk
1tbs maple syrup
Cocoa powder to taste (I used about 1tbs)

Leave covered in fridge overnight. Serve with fresh banana.




20170402_192809Veg chilli (incoroporating leftover vegan bolgnese)





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