On this plate is a collection of the best things I have ever put in my mouth.
I know - it looks like your average salad plate but it was so. good. I ordered the roasted potato, aubergine and tomato bake with ‘all the salads’ which included some couscous dish that was sweet and tangy and is the answer to life itself, a coleslaw that I think had apple in? I usually hate coleslaw as I detest mayo, but again, this was lovely. There was also some cucumbers in a tzatziki type dressing, a garlicky pasta salad, some balsamic, peppery tomatoes and a little bit of crisp romaine.
I wolfed this down as if it was the sweet nectar of the gods.
My dad also had their chocolate cake (which is vegan) and loved it! Soon I’ll convert him, mwa ha ha.
(This is all from the Blue Moon Cafe - the vegetarian/vegan haven of Sheffield!)
Lunch - crispy baked potato with sunflower butter (made with sunflower oil instead of dairy) and s&p, romaine lettuce, spinach, sunflower seeds, red bell pepper and red pepper pesto hummus.
(Also, unpictured, a braeburn apple and a brown rice cake with crunchy peanut butter and red grapes.)
Sounds kinda weird, right? Well it’s not. It’s the tastiest oatmeal I’ve ever made - no word of a lie. The sweet potato just makes it gooey and fudgey, and all you get from it is the sweetness, so the cocoa isn’t bitter. It truly is delicious.
Plus, you get vegetables in for breakfast, almost unknowingly!
What you will need…
- 1/4 cup oats;
- 3/4 cup finely grated sweet potato (roughly 1/2 a medium sized potato);
- 1 heaping tbsp cocoa powder;
- 1 cup milk;
- 1 tbsp maple syrup;
- 1 tsp vanilla;
- 1/2 tsp cinnamon.
1. Add everything in to a pan except the vanilla and maple syrup, and cook on a medium heat, stirring regularly until the desired thickness is met.
2. Take off the heat and stir in the vanilla and maple syrup. Then eat eat eat! (The raspberries went really well with it.)