a week of vegan meagan

We stumbled around today trying to recover from a lovely and much-needed weekend with friends who came to visit from Melbourne. They have children of a very similar age to ours so fun was had by all. "Fun" also involved too much of everything from champagne to deep fried food to dairy to sugary sweets. So, last night, as I lay curled up in a tipsy state with a tummy ache I swore this week's theme would be about cleansing and nourishing ourselves with family friendly, fresh, plant-based meals.

And why not share the week's recipes with you each day? Until Thursday get ready for a sneak peak into our vegan kitchen.

Now for today's lunch-

:: Simply Sweet Potato Soup ::

Ingredients

olive oil

1/2 brown onion, diced

2 garlic cloves, crushed

2 tsp cumin

1 tsp ground coriander

1/4 tsp chilli powder (more or less depending on the children)

2 curry leaves

4 small organic sweet potatoes, cut into small chunks

1 green apple, quartered

4 cups vegetable stock

Directions

Saute onion and garlic until soft, add spices until aromatic

Add remaining ingredients, bring to a boil, reduce heat and then simmer until sweet potatoes are soft (approx. 30 minutes)

Combine in a food processor until smooth

:: Rainbow Bread ::

Separate your regular bread dough into thirds and add chopped spinach to one third and grated beetroot to another. Roll out and braid bread, then roll into a circular shape.

xo m.