Hello everyone! I hope you are having a great week 
Mine’s been pretty good so far. My Wednesday Workshops started back again today. As it’s a new term, I’ve got two new groups of children. Some of the children have attended my workshops before while others are new. This time round I’ve got four reception children (aged 4) and they are so cute! I’d forgotten just how little they are!
I was shocked when I recently came across a picture of Lil’ L on his first day of school in 2008. I can’t even remember him being that small! It really is incredible how quickly they grow up!
For this week’s WIAW party, hosted by the lovely Jenn @ Peas and Crayons, I’m going to show what Lil’ L and I made and ate on Saturday. M was away in London for the day, watching bike racing at the new Velodrome at the Olympic Park, so unfortunately he missed out on some great eats. We did, however, leave him a few tiny morsels which he took to work on Monday in his lunch box. Aren’t we kind 
Here’s our rundown:
Breakfast
Inspired by a guest post by Rachael (Passing Daisies) on Rachel’s ‘My Naturally Frugal Family’ blog, we decided to have a try at making some mango and coconut pancakes. That combination just sounds so delicious to me!
I used my usual vegan pancake mixture, but added 3T of dessicated coconut into the mix. The pancakes were topped with mango pieces (which I caramelized in 1T coconut palm sugar), some lightly toasted dessicated coconut, chopped pecans, sprinkling of ground linseed and a drizzle of agave syrup.
The pancakes were delicious! The only thing I’ll change next time I make them is to omit putting coconut within the pancake mixture as I couldn’t really taste it. Instead, I’ll just sprinkle more toasted coconut on top.
Lunch
On Friday night, Lil’ L and I snuggled on the sofa to watch a re-run of River Cottage Everyday (no this wasn’t a bedtime delay tactic, he really does enjoy this programme… it’s up there with Jo Frost on his list of favourite programmes… strange I know!).
In this episode, two dishes in particular caught our eye… broad bean humous and butternut & nut butter soup. We decided to make both for lunch on Saturday
Unfortunately I haven’t got any photos of the broad bean humous, but Lil’ L absolutely loved it! I often serve humous as a starter before lunch or dinner with crudites as a way of getting even more veggies into him. We’ve tried lots of different flavours… roasted tomato, roasted red pepper, caramelised onion… and now we have broad bean to add to the list
The second item on the lunch menu was butternut & nut butter soup. When we saw this being made on River Cottage, we both said “yum!” at the same time. Since I had some butternut squash that needed using up, this was the perfect soup to make for the weekend.
The soup was made with onion, garlic, a medium butternut squash, 2 tsp ground cumin, vegetable stock and… the secret ingredient…. 2 Tbsp crunchy peanut butter. The soup was garnished with a drizzle of natural soya yoghurt and some coriander.
We had the remainder of this soup for supper on Monday night. It really is scrummy and I can’t wait to make it again
For our lunch ‘dessert’ on Saturday, we had a couple of raw chocolate hearts (I won’t add a photo of these as you’ve seen them plenty of times before!)
Dinner
For our evening meal, I made a spinach, mushroom and tofu ‘ricotta’ strudel. I used some pre-made filo pastry and simply rolled up the mixture lengthwise along the layered sheets. It was very quick and easy to make, and tasted delicious!
I served mine with a salad of romaine lettuce, roasted red pepper, sun-dried tomatoes and olives. Lil’ L wanted his portion served with the broad bean humous (again!) and some red pepper slices.
The strudel was big enough to provide dinner for us on Monday night as well, plus a slice for M’s lunch box.
Dessert
Pineapple and coconut milk smoothie
Alpro Soya Chocolate Dessert
Another day of yummy eats and veggie loving <3.
I’m off to Jenn’s now to check out all the beautiful foodie photos and gather inspiration. Happy WIAW everyone!
PDF 
