Happy new year! The Yuletide season is almost over and on Saturday, we must all take down our trees and tinsel. After feeling decidedly curmudgeonly about Christmas, I finally got into the spirit of things and had a jolly good time.
Now, it’s January, which despite being dark and more than a little depressing after all the festivities, is actually not that awful a month. Ever the optimist (no, really), I think of these first few days of January as an opportunity to take stock and think of the year ahead. Not that I’m one for making resolutions – and I’m definitely not going on a health kick, detox, cleanse or anything else that sounds remotely like a torture method.
That’s why I don’t understand all the slack that Veganuary has received this year. The annual month-long vegan challenge has been accused of promoting itself as just another January diet. That’s not fair. Just because the campaign endorses the health benefits of eating less animal produce and more fruit and veg doesn’t mean it’s a trigger for eating disorders. Yes, we need to be careful about the language we use and no, changing the way we eat doesn’t work for everyone, but listen up, folks: green eating ain’t clean eating. As Veganuary actively promotes on its website and social media, there’s a whole load of cruelty-free junk food out there to be enjoyed.
In the last couple of days, I’ve heard some tired tropes (and frankly, a lot of bull) about eating vegan, so for the record, here are some truths about veganism, Veganuary and anything else that encourages people to treat animals and the environment with love and respect.
It’s not a diet
OK, veganism is a diet in the literal sense of the word: it’s a way of eating. But it’s not a ‘diet’ of deprivation just because it doesn’t include meat, dairy or eggs. Eating more pulses, grains, fruits and vegetables is good for you but most people, although not everyone, choose to eat no (or less) animal produce for ethical reasons. I understand that some people use veganism as a way to control their diet (and that this can potentially be very dangerous) but why is the media criticising Veganuary, which promotes a balanced approach to eating, and not Weight Watchers or Slimming World, organisations that actively encourage its members to obsess over calories and ‘points’ in order to lose weight?
It’s not expensive
Look at the price of meat and dairy and then compare that to how little you need to spend on pulses, grains, fruits and vegetables. It’s hardly rocket science, is it? Yes, some vegan substitutes, like ‘chocolate’ and ‘cheese’ can cost a little extra but these shouldn’t make up the bulk of what you eat so save them for a treat.
It’s not elitist or classist
See my point above.
It’s not difficult
I’ll admit that changing the way you eat may at first be a challenge (been there, done that) but cooking without meat and dairy is actually a hell of a lot easier. For a start, you’ll almost certainly never give anyone food poisoning. There’s so much support and advice about cooking, eating out, nutrition and everything else you need to know about being vegan.
It’s not boring
I can’t believe that I still have to tell people that vegan food isn’t bland. Any meal prepared badly will taste terrible whatever it contains. Taking meat and dairy out of cooking means that you need to be more creative and experiment with flavours and textures. Look at all the amazing stuff that Avant-Garde Vegan makes – is that boring? While we’re at it, if you’re eating out, most places will be lovely and accommodating and will try their best to give you something tasty to eat (it’s always worth phoning up in advance), but beware the ‘chef’ who offers you an undressed plate of leaves and charges you a tenner for it. Don’t stand for it. Everyone deserves a decent meal at a restaurant – yes, I’m looking at you, Giles Coren.
It’s not self-obsessed
Thanks for that one, Richard Littlejohn. How is reducing your impact on the environment and saving animals from a life of misery a bad thing? Why shouldn’t we celebrate eating tasty and (mostly) healthy food? What’s wrong with sharing that on Instagram so that we can inspire others to enjoy this kind of food, too?
It’s not bullying
This is the most ridiculous thing I’ve heard about veganism this week. One journalist criticised PETA for an advert that showed a dog’s head served on a platter and asked if you wouldn’t eat your dog, why eat a turkey?’. Apparently, this campaign was ‘bullying’. Graphic, yes, but let’s just take a minute to think about how turkeys (and all the other animals killed for their meat) are treated – who do you feel sorry for? If you can’t face the unpleasant truth about the meat, dairy and poultry industry, you’re welcome to turn a blind eye and tuck into another bacon sandwich. It’s your decision. Contrary to popular belief, we’re not trying to convert you.
So, three cheers to Veganuary for doing a fantastic job this year. Over 140,000 people have signed up to try it in 2018 compared to 5,900 in 2017 and 1,500 when it launched in 2014. It’s friendly, welcoming and fun and gives you all the help you need if you’re a bit stuck. Just remember, no one is forcing you to become vegan. Just try it, see if you like it and if it works for you, bravo. If it doesn’t, you’ll hopefully decide that you want to stick to eating veggie or vegan a couple of times a week.
I’ll just leave this here…
It wouldn’t be a blog post without a recipe so here’s my version of that comforting classic, spaghetti carbonara. Proof that veganised meals aren’t fiddly, faddy or flavourless – and they don’t have to rely on expensive substitutes. Cauliflower and sprouts are cheap and plentiful at this time of year and are a good way to disguise veggies if you’re cooking for fussy people – big or small. I like to use oat milk (which is £1.25 a litre in Morrisons) because it makes a really creamy sauce but any plant milk is fine. Nutritional yeast is a genius product as it gives dishes a deliciously cheesy flavour and you can buy it from most health food shops. If you can’t find it, though, you can use a few tablespoons of soy sauce or a little Marmite instead.
1 small cauliflower (around 300g), broken into small florets
200g sprouts, outer leaves and stalks removed and cut into half
100g mushrooms, roughly sliced
2 shallots, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tbsp olive oil
400ml oat milk
The juice of half a lemon
3-4 tbsp nutritional yeast
1 tsp miso paste
A liberal grating of nutmeg
Salt and pepper
Bring a large pan of water to the boil, then add the cauliflower florets and sprouts and boil for 7-8 minutes. Drain and set aside to cool.
Meanwhile, over a medium heat, fry the shallots and mushrooms in the oil for 5 minutes, then add the garlic and fry for another 2 minutes. Set aside.
Bring another large pan (if you want to save on washing up, use the same one as before) to the boil and add a pinch of salt. Cook the spaghetti for 8-10 minutes.
While the spaghetti is cooking, put the cauliflower and sprouts in a food processor with half the oat milk and and pulse until smooth. Pour the mixture into a pan and add the rest of the pat milk, the nutritional yeast, lemon juice, miso paste and a grating of nutmeg. Stir together and heat on a low heat for 2-3 minutes, stirring frequently.
Drain the spaghetti (keeping a little of the pasta water) and return to the pan. Pour over the carbonara sauce, then stir in the mushrooms and shallots and the little bit of pasta water. Stir together and serve.