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my vegan week!

Niki Webster believes food should be exciting and never feel like a chore. Here she talks us through her favourite foods and has devised a 7-day meal plan

my diary

Seasonal ingredients and keeping my meals simple, yet tasty, are important to me. A lot of my midweek meals revolve around the same ingredients but cooked in different ways for variety. The key to creating interesting vegan food is to combine lots of different textures and flavours together.

Breakfast Since I started working for myself, my weekly diet has changed. My old routine, which consisted of waking up at 6am, quickly making breakfast and rushing to work, has been replaced with getting up a little later and having more time to think about breakfast. I now get up at 7.30am, have my daily coldcoffee mixed with almond milk and vanilla before deciding on what to eat. What I make depends on what I have planned for my blog that week – to me, all meals are a great opportunity to create content. My favourite breakfast is leftovers – by themselves, or on toast, or oats of any kind. Overnight porridge is a go-to because it’s a healthy and delicious option and, made the night before, is handy when time is of an issue.

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Find the complete article and many more in this issue of Simply Vegan - June 2018
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