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The Vegan Weekly Shop

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This covers meals for a five day though missing the porridge oats. Breakfast is either porridge with soya milk, grated cinnamon and a drizzle of maple syrup or spinach and cherry tomatoes on toast. Lunch is often an Asian soup based on coconut and yeast flakes in a vegetable stock with garlic, ginger, and any combination of veggies: carrots, cauliflower, brocoli, mini corn. Evening veggie burgers made in a variety of ‘flavours’ with chutnies made from dates, or sun dried tomatoes, or pasta and pesto. Pesto typically basil based, but often might include avocado. Parmesan replaced successfully after much trial and error with a mix of roast pine nuts, pistachio and cashew nuts put through a spice grinder with yeast flakes.

Experimenting with recipes from a number of books – some more challenging than others.

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