Recently I found out that I missed World Vegan Day. It was on the 1st November and I’m a little disappointed I didn’t get to celebrate because I really admire anyone who is able to choose a life without bacon. Those that choose to be meat-free for the betterment of our environment, for animal rights reasons, or because they feel healthier – I take my hat off to you all.
You see the truth is I love my cheese and pork products, not to mention icecream too much. While I really support the idea behind veganism, I mean I LOVE my veggies too, I wouldn’t be able to make that pledge. 5 ingredients, absolutely. Vegan, I’m afraid I’m not that strong a woman.
Back in May, my Irishman and I went vegetarian for a month. It was partly because we wanted to get more vegetables in our diet but mostly just to see how the other half lived. And the thing that I didn’t blog about was how much I struggled. After I embraced tofu and getting enough iron, I really enjoyed the challenge of choosing a vegetarian menu every day, even when we were eating out.
But I always had this feeling at the back of my mind. A nagging little thought going, when is this going to be over? When can I have some chorizo? Yes people, I did look at my calendar and count days on a number of occasions. It wasn’t all smooth sailing for me.
Which is why I want to raise a virtual toast of respect to all the vegans out there. ‘Cheers guys.’
The good news is, that November is actually World Vegan Month. And the Vegan Society has a pledge system going for non-vegans who would like to commit to being vegan for a week, a fortnight or even a month. If that’s something that might interest you the details are over here.
And for some inspiration for budding vegans or even omnivores like me, who would like to eat more vegan meals, here are a few vegan recipes that have appeared on stonesoup in the last 6 months:
recent stonesoup vegan recipes
Inspired by the wonderful Moro Cookbook by Sam & Sam Clarke. The Clarkes boil their cauli but I much prefer to take the extra time and roast mine.
This makes a wonderful vegan dinner all on its own but I’ve also had it as a side dish to a curry and it worked well as a supporting act too.
For something more substantial, you could toss in a drained tin of chickpeas when you add the pinenuts.
1/2 cauliflower, chopped into tiny trees, leaves reserved
10 strands saffron, soaked in 2 tablespoons boiling water
small handful pinenuts
small handful raisins, soaked in 2 tablespoons red wine vinegar
1. Preheat oven to 200C (400F).
2. Place cauliflower and leaves in a baking dish and drizzle with olive oil. Bake for 20 minutes, or until starting to soften and brown at the edges.
3. Add saffron and the soaking water and pinenuts and toss to bathe the cauliflower in golden loviness. Bake for another 5 minutes, or until cauli is tender and the pinenuts are roasted.
4. Toss in raisins and vinegar. Season well and serve warm.
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