cateinthekitchen.co.uk

Coming up with quick, easy, repeatable weeknight meals that don’t contain meat or dairy can be a massive ballache. It’s a large contributer to why I haven’t taken the plunge into actual proper vegan yet

If you’re in the market for a recipe that adds a few hundred extra calories to a breakfast staple for no reason other than a fondness for deliciousness, you have come to the right place. The peanut butter in conjunction with the seeds and oats make this a proper slow release energy, full until at least 11-11.30am breakfast situation. (I’m not gonna say full until lunchtime because I don’t believe that anyone is ever truly full until lunch, they’re just resisting the urge to have a Kit Kat at elevenses, which is entirely different.) The closest comparison I can give this is to the Dorset Cereals gingerbread porridge sachets – if you like those, you’ll have a lot of time for this.

It’s 4th February – 4 days post Veganuary – and I am still quietly plodding along with vegan cooking and eating. In previous years, I’ve been sick to death of the restriction by the end of the month and delved back into mozzarella and chorizo with reckless abandon as soon as the clock struck midnight on January 31st

Much like literally all good pasta sauces ever, this one leans heavily on being brought together by the liquid gold that is reserved pasta water. I’ve eaten this in a few different forms about five times over the past couple of weeks, alternating vegetables depending on what’s in the fridge