Meat free challenge: Day 2

22:04: Today in eating is officially over! I've had a sluggish start to the day (it's been raining, and I haven't been sleeping well for some strange reason) and really needed an energy boost. So I took to the kitchen and whipped up a tasty hot breakfast and a smoothie.

 Spring onion and tomato omelette with blackened chilli, and a mixed berry-banana smoothie

Spring onion and tomato omelette with blackened chilli, and a mixed berry-banana smoothie

It was a hearty breakfast - it lasted me until after 2pm! I especially loved the kick from the blackened chilli. It Below is what you'll need if you feel like trying it out. Make sure to start off with the smoothie.

For the smoothie
1/2 cup frozen mixed berries
1 banana, sliced
100ml soy milk
100ml Greek yogurt

Put all the ingredients in your liquidiser of choice, and blend away! This won't be a super thick smoothie, but is so refreshingly good. Once done, pour into a glass and stick in the fridge as you get your food ready.

For the omelette
2 slices of white bloomer
3 eggs, beaten
1 spring onion, sliced diagonally
1 large vine tomato, seeded and diced
1 medium red chilli
salt and pepper
extra virgin olive oil

Once all your ingredients are prepped, get a pan and heat up the oil. Light up one of the other burners, and simply place the chilli on top of the fire. This will crackle and pop but do not worry!!! This is normal and cooks the chilli inside.

Next, pour your beaten eggs into the pan, and give it a few seconds before adding the tomatoes and spring onion. Turn the heat down, season well, and let it cook until you can lift one of the edges off to fold over. This is one thing I really can't do, so if you manage to do it, well done! Leave to cook for a minute or two. Plate it up, then put the bread in next (pour a bit of olive oil in the pan again if needed). This should only take a little while (2 minutes), just to make the bread warm and crispy all around. Turn off the burner where the chilli is, slice it up and scatter on top of the eggs. The bread should be done at this point. Get the smoothie out of the fridge, and serve!

 Before I wrapped (scoffed) it all up!

Before I wrapped (scoffed) it all up!

Lunch was an easier endeavour. I had a quick leftover wrap as I said I was going to do in yesterday's blog. I did, however, make a quick vegannaise, which I tweaked from Mildred's: The Vegetarian Cookbook and added crumbled falafel into the mix. Thanks to my good friend Sasha for sharing the recipe - it's to die for (promise to also share with you lot in another post!).

I didn't have an afternoon snack, though I must say I had about 4 cups of tea after lunch! After running, I did feel hunger pains so I acted quite quickly on the cooking front. I wanted something nice and easy, and nice and easy in my books means pasta! I would say pasta is definitely on the list of Academicook Classics. This was actually inspired by a bread dish from Jamie Oliver's Everyday Superfood. Ladies and gentlemen, please welcome: my very own chipotle mushroom, tomato and spinach spaghetti.

 Chipotle mushroom, tomato and spinach pasta

Chipotle mushroom, tomato and spinach pasta

 What pasta for one actually looks like!

What pasta for one actually looks like!

For this you'll need:
5 small tomatoes (if using cherry tomatoes then perhaps 8?), halved
5 chestnut mushrooms, sliced crosswise
2 big handfuls spinach
20g finely grated vegetarian hard cheese/Parmigiano Reggiano
1 serving of spaghetti
Tabasco smoked chipotle sauce
Glug of chilli and garlic oil (I got mine from The Garlic Farm)

 Tomatoes and mushrooms frying

Tomatoes and mushrooms frying

Cook the spaghetti as per packet instructions. Combine the mushrooms and tomatoes with the oil in a bowl and season well. Add a dash of Tabasco chipotle sauce. Heat the oil in a pan, and get frying! Make sure you turn the mushrooms and tomatoes at least once. Again I would add a dash of chipotle sauce at this point, but if you don't want it too hot then skip it! This process takes about 10-15 minutes. At the 10 minute mark, move the mushrooms and tomatoes to one side of the pan and put the spinach in. Wilt these guys for 2 minutes and no more than that. Plate up, starting with the spaghetti, then the spinach, then the mushroom and tomato mixture. Top with the cheese, and enjoy piping hot!

After dinner I had two Lindt Lindor almond flavoured truffles (which I thought were pretty average) and a pot of tea.

My belly is full, and I've survived two days without eating any meat, which means that my secondary carbon footprint (i.e. lifestyle choices such as food, activities and fashion) is currently estimated at 0.03 metric tons of CO2e!

Feeling positive about day 3,
The Academicook