breakfast
Serves 2, vegan option*
Ingredients
1
large orange
2.5 cm root ginger, grated an djuiced to give 1 tbsp juice
100g yoghurt/*soya yoghurt
150g drained, tinned mango (reserve juice or syrup)
2 tsp wheatgerm (optional)
1 tbsp porridge oats
1 tbsp cinnamon (optional)
2-3 drops vanilla extract (optional)
Method
1.
Use a zester to make a few shreds of zest for garnish. Grate more zest
to give 1/4tsp grated orange zest. Squeeze juice from the orange. There
should be about 4 tbsps (60ml).
2. Wrap the grated ginger in a small square of muslin and twist hard
to extract the juice (or use a juicer)
3. Put grated orange zest, orange juice and all other ingredients into
a liquidizer and blend until smooth. taste. Sweeten with a little of
the reserved juice from the tinned mango if needed and blend again.
4. Serve in glasses and garnish with the shreds of zest.
Note: tinned apricots also work well in place of mango
© The
Vegetarian Society 2005
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