Healthy and Homegrown: What We Eat in a Week
Have you ever wondered what the reality of self-sufficiency looks like? What do people who grow their own food actually eat?
Well, here is an example of a typical week’s worth of evening meals. We are currently in late Spring. Some of our fresh produce is ready to eat, but we are also relying heavily on stored vegetables from last year and are supplementing with some shop-bought food (though we are gradually phasing this out).
Monday: Quiche, New Potatoes and Vegetables
We love quiche, especially over summer when we have an abundance of fresh eggs to use up! This meal requires a little fore-thought earlier in the day to prepare the pastry, but otherwise can be pulled together fairly quickly. It’s perfect with new potatoes and seasonal vegetables.
Tuesday: “Mince” and Tatties
A super quick, healthy dinner, packed full of vitamins, minerals and a good balance of macro-nutrients. My vegan take on this Scottish classic is hearty and filling, and easy to pull together in minutes. Served with our new potatoes and fresh garden cabbage.
Wednesday: Bolognese
My take on a bolognese is rather different from the classic Italian dish, as you’ll see in the recipe blog. However, it is rich, tasty and wholesome. I love the versatility of this sauce; it works just as well with jackets, steamed new potatoes or mash as it does with pasta.
Thursday: Leftovers
I always make enough bolognese to do a second meal, as well as a couple of portions for the freezer. An evening off cooking really takes the pressure off!
Friday: Stew and Dumplings
Stew Friday is a fixture in our weekly meal plan, whatever the weather. This week we went for our favourite Sausage and Bean Creamy Stew.
Saturday: Curry
Curry lends itself very well to vegan cooking. The right blend of spices can liven up any selection of vegetables. It’s taken years to perfect my sauce; thick and flavourful like a takeaway, but not nearly so greasy. This week I used new potatoes and spinach from the garden. Delicious!
Sunday: Nut Roast
We love a Sunday roast, and I’ve really been enjoying nut roasts lately. Served this week with roasted new potatoes, parsnips and a selection of green vegetables.
Stay tuned over the coming weeks, as I will be posting a new recipe, including all of the above and more, every foody-Friday!
