Nothing very interesting has been happening here in terms of eating. I've generally been cooking the same range of things and not eating out that much, which is pretty normal really. Anyway, for various reasons I thought that this month I'd try a 30 day vegan challenge. Veganism has always seemed a bit daunting, but after a bit of research it actually seemed pretty achievable. As I don't eat meat anyway, I didn't think it would be that much of a shock to the system and there seem to be a lot of vegan substitutes available too. However, most of these seem to be based on soy and as I didn't want to become one giant walking soy bean I tried not to go too crazy with these. As an additional factor, I've also been minimising the amount of sugar and processed grains I eat, so no relying on pasta or toast for dinner either.
So as I near the end of week 1, here's what I've been eating, some recipes, and some of my views on the vegan products I've purchased.
One thing I've realised about being vegan is that a bit of preparation is often key. So for workday breakfasts I decided on a sort of seed-enriched Bircher muesli with almond milk.
Bircher-style muesli (enough for around 4 portions):
4-5 tblsp coarse porridge oats
Around 50g Asda seed mix (containing pumpkin, sunflower, hemp seeds, and linseeds)
Around 50g Asda triple berry and seed mix (similar to the above but with dried cranberries, goji berries, and blueberries too)
2-3 tblsp chia seeds
Around 100ml, or enough to submerge everything, of Alpro almond milk
I put all of the above in a bowl and left it covered in the fridge overnight. The next morning I took out around a quarter, topped it up with some more almond milk and added some toasted coconut flakes and chopped up fresh strawberries. I have to say that this was very nice indeed. The almond milk was genuinely tasty, all the nuts and seeds meant that the muesli was flavourful as well as filling, and the bit of fresh fruit added some natural sweetness. I would definitely have this again.
The carrot dip was inspired by this Vegan Society recipe, but here's my version.
Carrot and brazil nut dip (easily enough for 4):
4 medium carrots
Around 50g brazil nuts
1 spring onion
0.5 tsp ground cumin
1 tblsp olive oil
Salt and pepper to taste
Peel and chop the carrots, and either boil or steam until they are just cooked. Put in a food processor (yay for the Kenwood mini-chopper), roughly chop the spring onion and nuts, add the oil and cumin to the carrots and process until coarsely blended. I wouldn't normally use un-toasted spices, but in this case the hot carrots apply a bit of heat to the cumin and also soften the spring onion. Season the dip to taste, and leave to cool.
The hummus is adapted from a Nigella Lawson recipe which replaces tahini with peanut butter. I blended around 1.5tblsp of crunchy peanut butter with one clove of garlic, a 400g tin of drained chickpeas, 2-3tblsp olive oil, and a similar amount of water to form a nice hummus-y texture. Add salt and pepper to taste. Again, this makes loads.
For dinner in week 1, I thought I'd go for a big one pot meal-type thing which would minimise cooking after work later in the week. Having decided on a chilli, this plan was a bit overly successful as I ended up with enough to feed at least 8 people. I threw in lots of spices and garlic with a tomato base, and used soy mince for texture and protein. I ate this with a guacamole, a sweetcorn salsa, and some tortilla chips. Here's my basic recipe, which can be easily tweaked depending on what you like or have available.
Mexican-style chilli (easily enough for 8):
454g bag of soy mince (I used the frozen one from Tesco, and left it to defrost in the fridge before cooking)
1 stick celery, diced
1 large carrot, diced
1 green pepper, chopped into chunks
1 yellow pepper, chopped into chunks
Half a red pepper, chopped into chunks
5-6 medium chestnut mushrooms, quartered
1 medium onion, finely sliced
5 medium garlic cloves, crushed
1 bay leaf
210g tin of kidney beans, drained
400g tin of chopped tomatoes in tomato juice
1 heaped tblsp sun-dried tomato purée (I use the Gia brand)
1 tsp dried mixed herbs
2 tsp chilli flakes
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
3-4 tblsp olive oil
Salt and pepper to season
Sweat down the celery, carrot, and onion, with the bay leaf in the olive oil over a lowish heat. Once soft add the peppers, mushrooms, garlic, herbs, and spices. After a few minutes, stir in the soy mince, and after a bit more cooking add the tinned tomatoes and purée. I also half-filled the (now empty) tin of tomatoes with water and put that in too, but you might want to vary this depending on the chilli consistency your prefer. After adding salt and pepper, the chilli simmered for around 20 minutes. Add the kidney beans, check the seasoning, and simmer for another 5 minutes or so, or until the peppers are fully cooked.
Weekend dinners were a bit more mixed. One involving a tomato, fennel, and black olive stew, green beans with almonds and garlic, Linda McCartney sausages, and a salad of raw mushroom and jarred artichoke hearts was excellent.
Another involving cumin roasted cauliflower, courgettes with garlic and chilli, guacamole, and smoked tofu with caramelised onion was less good. All the bits tasted quite nice, but it was a pretty random combination which didn't really complement each other. Perfectly edible, but I have realised that beige and green is never the best look for an appetising dinner.
Overall week 1 of veganism went rather smoothly. I ate more beans and soy than I would normally, but probably also more vegetables. I definitely wasn't hungry, and certainly didn't feel I was missing out on anything. So pretty positive really. I can't say I feel particularly 'healthier' either, but that wasn't a particular aim and seven days of doing anything probably isn't going to have much impact. So anyway, onwards to week 2!