I am, in a great number of ways, a lot like Beyonce. The most recent iteration of this Bibi-yonce confluence has been our temporary conversion to a 100% plant-based diet. For the month of January this year, we Veggie Runners have shirked the cheese, ditched the eggs and got rid of milk and joined thousands of others for Veganuary. I don’t know what Queen Bey learned from her 22-day vegan challenge, but here is what I’ve picked up so far:
Cheese Doesn’t Exist Any More
Don’t even bother. You now live on planet no-cheese and that’s a fine place to be. I dabbled in vegan cheese and oh boy did I ever regret it. Rather than trying to substitute a very particular taste, I worked on superseding it. I’m talking unwaxed lemons zested over risottos; black olive tapenade or rose harissa in sandwiches. Don’t even get me started on the QUEEN of sandwich fillers – Tartex. Who needs cheese?
Bring Snacks
If you want to eat something on the go that’s vegan and falls into the ‘not crisps’ category, you’ll probably need to have brought it with you. I’m currently experimenting with recipes to make the most 100% top-delicious vegan granola bars. Today’s effort resulted in 100% top-delicious rubble wrapped in a piece of greaseproof paper. Not like a bar AT ALL. But so so tasty. More coconut oil next time. I’m happy to keep experimenting. I’ll share the results with you when I’m satisfied.
Animals, Everywhere
Animal products are hiding all over the blinking shop, everywhere you turn. E45 for your chapped runner’s face? It’s made from sheep sweat. The powder at the bottom of your Swiss muesli? A by-product of the dairy industry. Even Marigold Boullion Powder, which is so right-on they stock it in the health food shop, has lactose in it. It’s insidious!
Don’t Bang On About It
Nobody in real life cares all that much. I haven’t told anyone at work and they haven’t even noticed, despite the fact that I eat two meals a day with them.
In all, I’ve been amazed by how easy it has been for me so far. Every animal product for cooking at home has a substitute or an improvement. Who needs butter when you have coconut oil?! Plant milks are amazing nowadays. And who needs any other food when you have tahini? Going forward, I’m definitely going to think a lot more carefully about my diet and whether animal products are ‘needed’ when I use them.
Would you ever consider going vegan for a period of time? If your diet is already plant-based, what tips would you give to newbies?
Medjool dates and bananas are my on the go back-up plan. I am lucky however that I live in East London where vegan food is pretty accessible. Have you tried the Vegusto vegan cheese? I really like it I have to agree generally that most vegan cheeses aren’t great.
Oooh, I will have to try the Vegusto if I get desperate. I’ve really found that thinking outside the box for alternatives, like tapenade or hummus, has meant that I have hardly noticed it missing.
I am getting very accustomed to checking that I have a bag of nuts and a bag of dates with me when I go out for more than a few hours!!
I haven’t tried eating at someone else’s house yet, and I think that that would be really difficult. Lunges & Lycra recommends “suggesting” an easy vegan cuisine, such as japanese or thai, to remind them that they probably cook vegan stuff sometimes without knowing it. I think that that would work with my own friends but can picture being at my boyfriend’s parents, or works do’s I would crack. (Her blog post here is really good – http://lungesandlycra.co.uk/no-i-dont-miss-bacon/ )
As for restaurants, I’ve sneakily persuaded all of my dinners to be in veggie restaurants, which have had good vegan choices. mwahah…
Well done! I try and eat vegan most of the time but you’re right, animal products hide in literally everything! I find it easy at home but trickier if I am going to a friend’s for dinner, when I usually just stick with vegetarian. How have you found the social side?
Hmmm not sure I could go vegan, I’d miss the cheese too much 🙂 Doing these things challenge our eating habits and also the meals we eat which can never be a bad thing. Even if you go back I’ve no doubt you’ll have learned some new and interesting things to make.
Thanks for making this blog post. It’s very interesting to read about the amazing cooking experience you guys have out there. Thanks a lot for sharing