Tag Archives: vegan diet

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?

40 Before 40: Challenge #14

15 Nov

Challenge 14 on my #40Before40 list is to eat vegan for 3 months. I haven’t started the challenge yet but I have started some research into it. I think that this challenge is certainly doable but I will have to plan in advance.

I have already had a look in supermarkets to see what alternatives they offer. One of the supermarkets here has a coconut oil spread alternative to butter. I’m not sure how I feel about that. I haven’t tried it yet because I don’t know if I am just not going to eat butter at all. I don’t eat a great deal of it anyway.

I have stopped drinking milk and have tried almold, oat and rice milk as potential alternatives. I am not particularly taken by any of them and almond milk is by far the worst. They seem to be a lot thinner than milk and a bit sweeter to the taste. I have also noticed that no matter how much I put in my cuppa, it doesn’t make it go the right colour. You will know what I mean if you are British and reading this. We have colour charts like most countries have for paint for our tea.

I have also swapped my normal breakfast of museli and youghurt for chia seed pudding made with my milk substitute, which hasn’t been so bad. Of course, when I do get going with it and I can’t have eggs and bacon for breakfast, I will definitely be complaining.

There is a good range of meat free products available in Coop. It’s mainly bean burgers, falafel and so on. All of this I can make myself, if I do manage to get myself organised. They also sell dairy free cheese. It will possibly taste like plastic but it is good to know it is there.

I have also spent quite a bit of time online researching some receipes. I googled best vegan breakfasts and I got a list of receipes that say “drizzle over a bit of honey…” If it has honey on it then it isn’t vegan. I was hoping that I would be able to find a list of lunch ideas which says “to the horseradish add roast beef”. That would make the challenge easier but I don’t think that I will find that.

I plan to start this challenge in earnest next spring/summer. As more fruits and vegetables are available in spring and summer, I think it will be easier to do it at this time of year. It will be tough not to have sausage on the BBQ but I can have grilled vegetables which I like just as much.

In the meantime, I will be continuing my search to find alternatives and ways to make sure that I get all the vitamins and minerals that I need. This is defintiely going to be a challenge! If any of you have any vegan receipes or tips that you would like to share with me, please feel free to get in touch!vegetables-2898523__340