We started the day with a Kale and Mushroom Gratin, which I’d prepared last night. I sautéed the ingredients together, and set aside to bake this morning. The gratin really benefited from the resting period, and the soya cream really married with the other flavours. The perfect start to Veganuary, and a cold morning. Julie at The Simple Veganista suggests that this is a side dish, or main if you serve it over grains. I thought it was perfect as breakfast, served over a thick slice of sourdough toast. I didn’t miss the unctuouness of an egg yolk at all.
Lunch was a simple hummus and salad wrap. We’d scored some of the various flavours of the excellent hummus and flatbreads from the Lebanese stand in the local market. Very tasty, but not as substantial as I would need for an active day.
We ended the day with the remains of an excellent mushroom bourguinon that I made for New Year’s Eve guests. Served over slippery papardelle (dried, which don’t contain egg, where fresh papardelle might). This is an old favourite, so I’m going to feature this as a recipe post in its own right soon. On NYE, we served it over a bed of creamy mash. Either option is a great match.