Tag Archives: challenge #14

#40Before40: Challenge #14

18 Apr

By the time you are reading this, I will have hopefully survived three days on a vegan diet with about another 87 days to go. As a quick recap, I decided that this would be a good challenge for me to undertake because I have previously tried a vegetarian diet for three months and I didn’t find it too difficult. It seemed logical that a vegan diet would be the next challenge.

Also, I read a lot of information saying that a vegan diet is very beneficial not just for animals and the environment, but also for anyone who follows a vegan diet. I’ve been quite surprised by the number of international athletes who are vegan and the number of athletes who are becoming vegan and reporting big gains. Of course, there are lots of Hollywood actors who are also vegan but they try out some weird stuff, so they haven’t  been a source of inspiration.

In essence, the challenge is to eat a vegan diet for three months. A vegan diet means not consuming animal products: no meat, eggs, milk, honey or anything else that was produced by an animal. I have had a long hard think about whether it is cheating to eat product that says, for example, “May contain milk” because it was made in factory that produces milk and this could mean that cross contamination has occurred. As I am not 100% motivated to ban animal products from my diet because of the traditional reasons that vegans do, I don’t class this as cheating. However, wherever possible I will avoid eating the products.

As I have maintained from the beginning, I think this is doable if the right planning and preparation has been made. I have no hope of succeeding this challenge if I decide a lunchtime that I will pop into the nearest supermarket and pick something up for lunch. As a result, I am planning meals one week in advance. I am not so optimistic that I will be able to keep this up for the whole challenge but I will try.

I will be researching new recipes online and in a vegan cookery book that I bought in preparation for this challenge at the end of last year. There should definitely be enough recipes and food ideas that I don’t get too bored or starve.

I started the challenge on 16th April 2018 and I am due to finish it on 15th July 2018. I will be blogging about my experience and how I am getting on with the challenge as I go. I know that a lot of people roll their eyes and groan when someone declares (and it is always a declaration isn’t it?) that they are vegan. So if that sort of thing offends you look away now! Or, you could read on as I complain and squirm about my self-imposed veganism. Whatever you are eating: Bon Appetit!

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Vegan dinner

7 Feb

I seem to be obsessed at the moment about doing research into finding vegan-friendly alternatives for when I start my #40Before40: Challenge #14, when I will attempt to eat vegan for three months. This challenge is enough to make even the most determined person weak at the knees – hopefully not literally though. However, the more research I do, the more confident I am that this is more achievable than I thought it was and the more inclined I am to think that I could actually remain eating a vegan diet long after my little experiment is done and dusted.

There are plenty of websites and information about there about eating a vegan diet. Obviously some of the claims that are made are probably coming from a biased angle, so it is not always easy to sort fact from fiction. But, if even half of the claims are true, the health benefits alone are a reason to cut dairy and meat  products from your diet. I was also surprised that lots of athletes are switching to vegan eating and are actually performing much better than previously, which goes against the stereotype that all vegans are puny things that lack nutrients.

As part of my planning and research before I jump head first into the world of veganism, I decided to cook a three course meal for three of my friends at the weekend. My definition of friendship is that if I am suffering then you should feel my pain too. After assuring them that the beer and wine I had was also vegan and, therefore, we would not be drinking tap water for the whole evening, they accepted my invitation.

Here is what I made for them.

First course was a roasted red pepper and sweet potato soup with a hint of chilli, which I was assured was the “right amount of spice”. I served this with bread and some homemade houmous.

The main course was a vegan moussaka. I love moussaka and, although I don’t eat it all that often, I was keen to try it out to see if it was any good or not. It took a while to make it and I managed to make enough for about 8 people. I was worried that we wouldn’t be full from a dish made from aubergine, tomatoes, mushrooms and walnuts. It was so tasty that I was more than happy to finish off the leftovers for dinner the following night.

The dessert was a bit of a disaster. I decided to make a macadamia nut cream from a vegan cookbook and an egg free meringue recipe that I found online. The macadamia nut cream went down well but I wasn’t so convinced about the texture as I thought it would have been better if it was smoother. But everyone ate it. The meringues just didn’t work and I’m not sure why. I make a lot of meringues and pavlovas and the mixture itself was identifical to the mixture that I have made with eggs. I think that the temperature for the oven in the recipe was wrong because the meringues came out flat and it came out a bit more like honeycombe than anything else. As I had vegan sorbet in the freezer, I served the sorbet with some of the meringues/honeycombe stuff sprinkled on the top. I will try the egg free meringue mixture once again though and see if the oven temperature was the problem.

All in all, I think we all enjoyed the meal. So a BIG thank you to Stefan, Mark and Araz, who suffered in the name of friendship and who, I am sure, will have to endure some more vegan meals in the near future!

One question that still remains about the diet is about the use of ingredients that technically are vegan (i.e. contain no direct animal products) but come with the warning may contain milk, because they were produced in a factory where milk products are made. On the one hand, you could argue that because the products will possibly only contain traces of animal products that I should be able to eat them. But, if you had a nut allergy, there is no way you would eat something which said it may contain nuts. I have also found a product which has an official vegan label on it but the small print for the ingredients says it may contain milk. So how can that be vegan?

Do you see my dilemma? I have asked several people what they think and I still haven’t found a general consensus. Do any of you have the answer? Please let me know your thoughts?