Often when I explain to people that I’m veggie and have a gluten and dairy intolerance, they often ask “Then what do you eat then?”
Top shelf: Chilled Water; Burger Sauce (this is as close to prawn cocktail sauce I’ve found and I love it on salad); Spanish Tortilia.
Middle shelf: Giant Green Olives; Organic Humus; Quorn Smokey Ham Free Slices; Violife Block Original (dairy free cheese, which is great for gooey toasties).
Bottom Shelf: Humus, Artichoke hearts in oil, Sacla Free From Green Pesto, Tahini (perfect for making your own humus by adding the tahini with tinned chickpeas, garlic paste or fresh and olive oil and blending); Gosh! Veggie Moroccan Spiced Koftas.
Salad Draw: Usually iceberg lettuce, rocket, tomatoes, onion, bell pepper; Mixed pickled veg which I love as it’s so crunchy!
Top door shelf: East End Very Hot Green Chilli; East End Hot Mango and Chilli (can’t taste any mango but it is very refreshing, used sparingly); Pitted Black Olives x2; East End Tamarind Sauce (sweeter than the original paste); Sriracha Hot Sauce (sweeter and less vinegary than Tabasco).
Bottom door shelf: Tyskie (not mine, I prefer Peroni – gluten free);OKF Farmer’s Aloe Vera with Water Melon (tasty and so hydrating); Vita Coconut Water (er, so hydrating); Alpro Almond Milk (great with coffee or for making ‘cheese’ sauce).
I’d love to hear if you have any questions or if there are other ways that you would use these items?