It might be drawing closer to summer time, but Scotland operates on its own weather system. We can be basking in glorious sunshine of a lunchtime, and by home time be marching at an angle against a torrent of rain.

When it is actually nice outside, eating habits change too. Apart from a year-round soup obsession, I don’t like eating anything hot ‘n heavy when it’s warm. Chocolate is out the window too- seriously, is there anything worse than warm, slightly melty chocolate? Blarg.

I figured that since I’ve been getting into the spirit of trying new things that I should update seasonally. If it’s not macaroni weather I need to adapt to survive. After a recent shopping trip, the boy and I returned with a bag full of mango, melon, raspberries and strawberries, all in season and entirely delicious.

(If we sound like a pair of smug dicks, let me assure you: this is only a very recent occurrence). There really is a marked difference in buying fresh produce seasonally: there’s something weird and perverse about buying strawberries at any other time of year. I’d also picked up vegan onion and black pepper cream cheese, and I was determined to use it in EVERYTHING.

I came up with a really quick and easy comfort food, because as usual I couldn’t be bothered cooking. I spread the cream cheese on rye toast and topped it with some mashed avocado and cherry tomatoes, which I seasoned with cayenne pepper and paprika. I couldn’t get it in my face fast enough, and alas, it was gone too soon.

After this I wondered what else I could work cream cheese into. I had a notion for something pasta-y, and the most popular seasonal recipe I found was pasta primavera (I remembered enough of my Standard Grade Italian to know why this was suddenly popular. And who says you forget everything after school?).

Some recipes just involved pasta and green vegetables. As per, I didn’t have all of the ingredients to hand so just adapted it and swapped out some things for others. There were other recipes for a creamy version involving cheese, which I opted for in lieu of having asparagus or soya beans handy.

I’ve been trying hard to try new things but when taking on a big change, some degree of familiarity is nice. The recipe itself is a change for me: macaroni aside, I’ve never been a fan of creamy sauces. To me you can’t go wrong with a tomato-based sauce. Cheese and white sauces always seemed like more work. But since I’m out of my comfort zone as it is, I thought I’d give it a try…

It's pretty hard to take a decent picture of food this colour...

It’s pretty hard to take a decent picture of food this colour…

  • 150g pasta (I used gluten free conchiglie, because it was the only gluten free one I could find in Tesco’s )
  • 1 or 2 ripe avocado, mashed
  • A few scoops of vegan cream cheese (mine was onion and black pepper to give it some much needed flavouring)
  • 1 onion, chopped
  • ½ red pepper deseeded and chopped
  • Meat free chicken (about 70g is enough, I have no idea how much I used since I dumped in what was left of the bag)
  • 2 tsps Very Lazy Smoked Garlic
  • A wee glug of olive oil
  • Some grated smoked vegan cheese
  • 1 spring onion, chopped

Boil the pasta as per the packet instructions. Gluten free takes a little longer so you have some time to play with.

In the meantime, chop the onion and pepper. Heat the oil, add the ‘chicken’ and one tsp of garlic. After about 2-3 minutes, add the onion, pepper and remaining garlic. Most recipes call for garlic gloves, but I like the smoked taste of this one. And also don’t have a garlic crusher. Ever tried doing it by hand? They smell rank afterwards and you never get it chopped up small enough.

Fry up the veg and chicken until soft. Mash the cream cheese in with the avocado and season well. I also added some cayenne pepper, to add some edge to the creaminess. When the veg and chicken are nearly done, scatter in the smoked cheese and stir until melted.

Once your pasta’s ready, chuck it all together and mix it over a low heat. I also sprinkled some raw spring onion through it once it was cooked, just to make it a wee bit crunchy.

The results? This was a pretty easy recipe, although in hindsight I would’ve made some changes. I used two avocadoes as they were both on the turn and I had to cut bits out. I reckon one might have been enough. I’d have added some more fresh chillies too, or at the very least more pepper.

There are more traditional recipes for pasta primavera that don’t involve cream cheese, and I’d be inclined to just ditch it altogether to make the final result a little lighter. However, it was a nice wee filler and a change from my usual. I also think I’m starting to find uses for the vegan smoked cheese!

Today marks the one week-aversary of taking on the 30 Day Vegan Pledge. It was a bit of a shaky start, considering I went into it completely unprepared. However, in the past week, I’ve found myself enjoying cooking- which, when it’s just for me, is usually a chore I avoid. My fruit and veg consumption has increased by an embarrassing amount (embarrassing considering how little I ate before), and I’ve even noticed a difference in my skin and energy levels.

After a couple of days withdrawal, I even found I didn’t miss chocolate and snacks that much. There are plenty of readily available, vegan-friendly snacks, and I never felt the urge to reach for anything naughty. (Were it not for Alpro Soya chocolate desserts, I feel this might be a totally different story). I was surprised at how many foods both were and weren’t vegan friendly: a lot of convenience soups, my usual lunchtime staple, contain milk and cream, but there are so many other options that I haven’t missed them.

Thank you, vegan gods.

I used to either skip out on breakfast, or eat something pseudo-healthy like a Go Ahead bar and sugar-laden bottled smoothies. Honestly, I had no idea how bad for you they really are. I thought they were doing me good, but they were also probably contributing the dreaded 4pm slump. Instead, I’ve seriously upped my water game and even managed to cut down on coffee. I’ve also cut down on smoking too- my one real remaining vice.

Of course, there was no way I could do this without any support and a tonne of research. I haven’t been quite as adventurous with cooking as I could’ve been, but I’ve been thinking about what I’m using more. A part of me thinks my body might go into serious meltdown from upping my fruit and vegetable intake, and that maybe I should’ve eased myself in more gently. I figured there was no sense in doing anything by halves- I’d have been as well staying vegetarian!

I ordered the PETA starter guide and, after looking into a load of different books, got Becoming Vegan. The PETA guide is really good for helpful ideas to get started, and offers a wealth of information on further reading. It also details the horrific treatment suffered by farm animals- even those used for dairy products and not meat.

It confirmed for me why it’s important to stick to the challenge, even when I feel like I’m hitting a wall. Becoming Vegan has been a worthwhile purchase as well, and it’s easy enough to dip into. It reads a bit like a textbook, and can be a bit matter of fact. It gives a good overview of vegan and vegetarian diets, from their earliest forms to today’s more widely accepted, mainstream diets.

So overall, not a bad start to the challenge… I feel like I could be more adventurous with cooking, and I actually feel like I’ve been eating more than when I started. At least it’s all good things though- it pacifies the guilt a wee bit! I’ve noticed a decrease in tiredness during the day, and a definite improvement in my skin and energy levels. My system is still getting used to the change I reckon, but in the long run I’m hoping it’ll pay off… and if it sees me cut down in smoking even more then all the better!

I’ll be honest, as much as I hadn’t found the vegan challenge too hard so far, I was dreading this weekend. I usually eat fairly healthily during the week (…ish), but would usually allow myself the weekend off if I wanted. Cooked breakfasts, takeaways, hangover comfort foods- usually involving copious amounts of chocolate and carbs- were all order of the day. It’s easy enough to impose restraint with a working schedule in place, but I was a little apprehensive about coping without it.

I was feeling a little guilty for ditching exercise on Thursday to go hang out with the boy, but after nodding off on the bus home and feeling like I’d never catch up on my sleep deficit, I felt it was justified. After work (and a couple of post-work drinks) I couldn’t really be bothered actually cooking, but thankfully managed to knock together something reasonably healthy from ready meals (I know, right?). They’re not something I tend to eat a lot of, but I figured a vegan option was better than most.

I mixed falafel with butternut squash and bulgar wheat, even chucking in some extra peppers and vegetables to ease myself of nasty ready meal guilt. All in all, not too bad an effort, considering my lack of effort. The boy’s made a garlic baguette which was eyeing me seductively, but I managed to banish it by concentrating really hard on an episode of Fringe.

If there’s one thing I’ve found so far, it’s that I’m definitely eating way more fruit and vegetables now. I always made some effort before, but always felt slightly embarrassed when people assumed I was a healthy eater.

“So you must eat really well being a vegetarian, right? Do you eat like salads and pulses and seeds and things?”

“Umm, my favourite kind of salad is potato”

Determination to keep on track strengthened my decision to get the last bus home on Saturday night and bypass all manner of delicious fast food outlets- well, determination and the all-too-recent memories of last week’s Bank Holiday spent in a realm of pain and nausea.

I woke up bright and early on Sunday, eager to make up for my Thursday night laziness. I’ll say one thing though- two classes back to back would’ve been killer for me before, but even worse with a mere nakd bar as my morning’s fuel. Cue a surge of adrenaline followed by extreme pain and severe overestimation of my abilities.

I’m still not one for ‘gym selfies’ and ‘progress pics’, but I wanted proof that I’d actually made it there on a Sunday. No one who knows me would probably believe it.

I did manage the impossible task though- I made it through a visit to my nan’s, diet unscathed. To put it into context, it’s nearly impossible to leave my nan’s house without being fed. I’m pretty sure it was easier to leave East Germany to smuggle information to the west. If you’re offered a ‘wee biscuit’, you will be presented with a tin full of Kit Kat Chunkies. Tempting, yes, but I’d also spent the extra pennies and effort to pick up rye bread (mmm, chewy) and monkey-friendly peanut butter, and I was determined it was getting used.

Due to my complete lack of awareness for portion control, I’d also made too much of my tofu and bean salad from Thursday, which when smooshed in with some mixed grains was a pretty filling dinner. All the different ingredients made it really nice and colourful, and leaving it in the fridge for two days meant all the flavours had marinated into the tofu: disguised the really weird smoked taste really well, plus it looked super pretty (not that you could tell from my picture).

I’m also hoping my food photography will improve, as this was really lovely and colourful, but I just wanted to eat it, hence the slightly crap picture.

All in all it’s been a relatively pain-free transition so far: my biggest complaint has been the initial outlay of money. Eating fresh means things go off quickly, so I feel like I’m constantly buying extra wee bits. I also felt really bloated and uncomfortable from the sudden onslaught of fruit, vegetables and grains. Keeping up with exercise helped, and I’m sure it’s just my body realising that it’s not as accustomed to healthy foods as I originally thought…  at the very least it’s made me more conscious of checking ingredients for signs of crap, and that can only be a good thing! My boyfriend also thoughtfully bought me a vegetarian cookbook (there weren’t any vegan ones to be found), so at least I’ve got some more ideas should I get sick of grains ‘n curds.

One final note: vegan smoked cheese has the consistency of a plastic block and tastes like sick. I’m now on the lookout for a suitable replacement as no amount of determination and lying to myself can hide the fact that it is utterly rank.