Join The Plantbase Store on day 9 of your one-month vegan journey with special dishes and easy to do at your own kitchen.

Breakfast: Creamy Wheat Berry Porridge

Ingredients

• 175 g wheat berries
• 950 ml water
• ½ teaspoon sea salt
• 590 ml vegan milk
• 2 tablespoons chia seeds
• 1 tablespoon coconut oil

Gingered Blueberry Topping:

• 175 g frozen blueberries
• 2 tablespoons maple syrup
• 1 tablespoon water
• 1 centimeters piece fresh ginger, grated
• ½ teaspoon fresh lemon juice
• Pinch of sea salt

Instructions

1. Using a medium saucepan to cook the porridge. Put the wheat berries, water, salt in the saucepan; cover the pot, turn the heat down, and simmer for 45 minutes, keep stirring occasionally. Turn the heat off and let the porridge sit for an hour (or overnight).
2. Stir in the milk, chia seeds, and coconut oil and bring to a simmer over medium heat; turn the heat off, cover the pot, and let it sit for 10 minutes before serving.
3. Cooking all ingredients for the topping in a small saucepan over medium heat. Cover the saucepan, bring it up to a boil, and let it cook for 3 minutes, adjusting the heat down as necessary so it doesn’t boil over.
4. Serve the Creamy Wheat Berry Porridge with the Gingered Blueberry Topping and coconut milk drizzled on top.
5. Store leftovers in the fridge for up to 5 days. Reheat this porridge on the stovetop while stirring frequently, adding additional water to thin it out as necessary.

Lunch: Gazpacho sauce spaghetti

Ingredients

• 160g spaghetti
• 250g cherry tomatoes
• 1 green pepper, chopped
• ½ garlic clove
• ½ red onion, roughly chopped
• 1 tbsp vinegar
• Tabasco sauce
• Bunch of basil

Instructions:

1. Cook the pasta following the instructions on the packaging.
2. Using a blender to blend tomatoes, pepper, garlic and onion together until the mixture completely smooth. Season with salt and pepper, then stir in the vinegar and Tabasco sauce.
3. Once the pasta is cooked, drain well and toss with the sauce. Tear in lots of basil and serve

Dinner: Tomato, lemongrass and rice soup

Ingredients

• 1 tbsp vegetable oil
• 1 clove of garlic, crushed
• a piece of ginger, finely grated
• 1 red chilli, finely chopped
• 2 stalks lemongrass, finely chopped
• ¼ tsp cumin seeds
• ¼ tsp coriander
• 400g chopped tomatoes (fresh or canned)
• 2 tbsp tamarind purée
• 3 tbsp basmati rice
• a bunch of coriander, finely chopped

Instructions:

1. Heat the vegetable oil in a pan and cook the garlic, ginger, chilli and lemongrass for 2 minutes.
2. Add the spices and cook for 1 minute, then tip in the tomatoes, tamarind and 600ml water, and simmer for 5 minutes. Blitz with a stick blender until smooth, then season.
3. Heat the soup again, add the rice and simmer for 10-12 minutes or until the rice is cooked. Stir through the coriander and serve.