Okay, I slipped up with the lip balm thing again. And the hot chocolate thing. I am officially rubbish at Vegan Monday.
Still, breakfast (fruit), lunch (leek and potato soup) and dinner (leftover aubergine and lentil curry from last week) were all vegan. As were the snacks – I had peanut butter bars, raw vegan chocolate fudge and I made some black olive and sundried tomato bread in my new bread machine. This bread was so delicious it was fine on its own without any butter – it was Vegan Monday, after all.
Sundried tomato and black olive bread
(recipe taken from Bread Making Recipes)
2 tbsp olive oil
1 tsp salt
1 tbsp sugar
150g strong wholemeal bread flour
300g strong white bread flour
1 tsp fast-acting dried yeast
75g sundried tomatoes, chopped (if in oil, pat off the excess with kitchen roll)
70g pitted black olives, chopped
- Add all the ingredients except the sundried tomatoes and olives to the bread machine in the order set out in the instructions that came with it.
- Set the bread machine to the basic setting, light crust and press start.
- When the bread machine bleeps for extra ingredients, add the sundried tomatoes and olives.
- When the bread machine’s done its thing, remove the bread and leave to cool on a wire rack.