The best thing about sick days as a child was comfort food. Not junk food, but stodgy nutrition to get me through the worst of whatever ailment was afflicting me that month (I got colds alot, as well as several nasty bouts of tonsilitis). Even as recently as last year, when I went through seemingly endless rounds of dental trauma, I wanted nothing more than Heinz tomato soup and sugary tea.

My favourite sick day comfort food though, was scrambled eggs. There was just something about it that made me instantly feel better. As much as I tried to avoid being an emotional eater, there was something about ill health that dragged me back into the habit. I hadn’t been feeling well recently- a combination of busy work times, being wiped out with a flu bug, a blocked ear, sinus problems and a late night trip to A&E. I’d also put my back out by over-exerting myself in exercise class and was generally feeling a bit bleurgh.

Sick days aren’t a luxury I can afford to take though: my current job contract is full time but temporary, and there are alot of big projects coming up that I’m taking part in. I needed something comforting, healthy and easy to make. I’d managed to make a decent attempt at roasted sweet potatoes and with mashed lentils and chickpeas- a combination which only took me about half an hour- but I wanted my sick day comfort food.

I made this in half an hour and had even less time to eat it, hence the shoddy picture. Trust me, it was pretty sweet.

I’d read countless recipes for scrambled tofu, but admittedly I was a little sceptical. Cutting it into chunks and chucking it in a pan was easy enough. But I’d made scrambled eggs so often that I wasn’t sure how adapting the technique to something else would fare. As it turns out, it wasn’t any more difficult than using eggs and was all the more delicious for it. I also swapped buttery white toast for something a little more nutritious and tossed a load of vegetables in for good measure.

Alot of recipes were pretty fancy, but I wanted to stick to the basics. I figure if I get good at making vegan versions of current favourite recipes, I can afford to start experimenting further down the line. But for now I’m keeping it simple. I was also pretty hungry when I made it so I didn’t want much fuss- I just wanted it in my face.

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Scrambled Tofu with Veggies and Mashed Avocado

  • 1 block of Cauldron Original Tofu
  • 1 wholegrain rye bagel
  • Houmous (hummus?)- any kind will do but I used plain with sun dried tomatoes because, umm, it was £1.
  • 1 avocado
  • 1/2 a red pepper, chopped
  • 1/2 an onion, chopped
  • A handful of chestnut mushrooms, sliced up
  • A generous glug of oil
  • A decent shoogle of spices: I used turmeric and paprika

Drain and press the tofu according to packet instructions. While it’s drying out, mash the avocado in a bowl with some salt, pepper and paprika.

Heat the oil in a pan and sautee the mushrooms, onion and pepper for a couple of minutes until they’re soft.

Once the tofu is pressed, crumble it into the pan along with the veggies and give it a right good stir, whisking it like you would scrambled eggs. Add in the turmeric and a little salt and pepper and leave it for about 8-10 minutes until it’s cooked through. Stir it every now and then to stir the oil and spices through it.

Toast the bagel and smear it with the houmous. Tip the tofu out and top it with the mashed avocado. BOOM- a mere 15-20 minutes and you’ve got a nutritious, vegetable and protein packed version of an old dairy favourite. Eat it right away because cold scrambled anything is gross.

I was really happy with the results- the tofu was nice and firm, and even when scrambled it held its texture better than regular ol’ eggs. You’d never even notice the difference.

I first started this blog as a way of keeping myself on the right track. Mostly because I know myself too well: if something isn’t written down, or organised in list form, I will fall apart like a bad sandwich.

Back in February, I left my diary on the train and had absolutely no idea where I was supposed to be and when. Thankfully balance was restored when some kind soul handed it in to Stirling train station- whoever it was has no idea how much they actually saved my brain for meltdown.

So, as you can imagine, taking on an entire lifestyle change was going to need some kind of documentation- for no other reason than to remember why I was doing it (and that I was actually doing it in the first place). I posted my blog on Twitter, as is the done thing these days- but given that I didn’t use it quite as much as other platforms, I didn’t have any aspirations for it.

Since then, the response has been pretty amazing. I’ve connected with loads of similarly minded people, not just online but locally too. Local bloggers are always great because they have insider tips, know about places you haven’t discovered and it’s a really great wee support network to have.

Still, I could never have expected that my wee blog would end up on a local news site! A Twitter alert from the Glasvegans profile informed me that my review of the Handmade Burger Co. had got a mention on the STV Glasgow page. The page offers a daily, live rundown of everything happening in Glasgow from restaurant openings, events, pubs, clubs and everything in between, and even just being a tiny part of that was pretty cool- thanks for the mention, guys! Put me in a right good mood in time for Nine Inch Nails at the Hydro.

The whole two pictures I took came out blurry and terrible, but if you’re at a NIN gig and concerned with taking pictures, you don’t deserve to be there.

When you’re adjusting to a big lifestyle change, it can seem really daunting. It’s not as simple as just cutting something out: when I first went vegetarian at 16, I didn’t eat vegetables, I just… didn’t eat meat. Pasta, chips, rolls and potato scone- I convinced myself that because it wasn’t meaty, it was fine. Then got confused over why I had actually put on weight…

Taking on a vegan diet has been a huge adaptation- even for someone like me who didn’t eat much dairy in the first place. Most of your evenings seem to be taken up either buying fresh food or cooking it (often both). Take it from me: it does get easier. If you’ve got a good support network around you it’s relatively painless.After a while it just seems like a natural part of the routine.

However, it’s hard being pious all the time, and I would’ve found the transition much harder if I couldn’t still have the odd treat. Here are my top five accidentally vegan junk foods that have got me through a none-too-easy month…

  1. Oreos

Finding out that Oreos are safe is like Vegan 101. It’s the one thing everyone knows, and they can’t wait to tell you.

“You’re vegan? Did you know Oreos are vegan?”

Well, if I didn’t, I certainly do now. And if that’s the case, double stuff Oreos must be doubly vegan. I’ve tested this theory under contained scientific conditions (i.e. not sharing) and can confirm the results are delicious.

It even made up for the non-vegan white fudge coated efforts that we picked up in an American candy store, for an exorbitant fee. I usually avoid American candy- no ingredients list should be that long- but after my first motorway drive, I felt they were earned. Ah, well. More double stuffs for me!

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For the full effect, I can only ever have it in my Hello Kitty water bottle. Because adult.

  1. Hello Kitty Chocolate Milkshake

I actually picked this up a while ago, before embarking upon the road of all things vegan. It was my boyfriend’s 30th and I picked it up as a post-party hangover treat. It worked wonders. I was never a fan of the super-artificial tasting Nesquik, so I’m always a bit sceptical of milkshake powders. Basically my logic was no Frijj, no dice.

The Hello Kitty powder is suitable for coeliacs, therefore dairy free, and it lasts for aaaages… unless you have one as a night time treat, every night, like I did. I’ve seen a lot of legitimately nutritious recipes involving cocoa powder and for Kitty’s sake I’m determined to try at least one in the near future.

  1. Lindt 70% Dark Chocolate

Dark chocolate is usually on the Safe List as long as it’s got a high percentage of cocoa. There’s still always an opportunity for error- as I found out after eating a bar of their Blueberry Intense– but the regular, no fancy additions chocolate is safe.

The higher the percentage, the more bitter it is too, which makes it harder to eat a huge amount. Always good when the bars are relatively small but still packed full of calories… I managed to make mine last a couple of days, and that was including work and gym visits. Which totally justified eating another wee amount afterwards, and another wee amount after that.

  1. Tyrell’s Vegetable Crisps

My former crisp of choice was Walkers’ Sensations, particularly the Thai Sweet Chilli variety. I always erred on the side of caution with them, though: their poppadoms contain pork powder and the thyme roasted chicken ones have chicken powder in ‘em. The Thai Sweet Chilli ones don’t have any nasty meaty bits, but they do contain milk.

In earnest, I began searching for a new crisp, and found vegetable ones. They’re slightly salted, which usually equals boring, right? Nuh uh. They contain a mix of beetroot, parsnip and sweet potato crisps meaning they’re naturally full of flavour. A word of warning, though- eat them alone. Any attempts to lick the bottom of the bag may result in an unsightly purple face. Damned beetroots.

  1. Starburst

For years, I assumed that all chewy sweets were the enemy. Haribo were out, as were the occasional treat of M&S Percy Pigs (in a cruel and ironic twist, they contain pork gelatine). M&S upped their game with Veggie Percy Pigs which, for my money, were every bit as tasty as their meaty counterparts. However they contain beeswax which sadly isn’t vegan friendly- you can’t win ‘em all, I guess.

After an uninspiring trip to the chocolate aisle, I couldn’t find anything I wanted and in a fit of frustration, picked up Starburst. I fully expected them to contain some form of by-product, but my keen eye for ingredients couldn’t pick one up. Then I saw the three golden words- ‘suitable for vegetarians’. After mining through a wealth of internet forums I found that they’re not only suitable for vegetarians, but vegans too. Starburst, you and I have A LOT of catching up to do.

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!

When I first started the 30 Day Vegan Challenge, I really wasn’t sure how it was going to go. I’d given it a try years ago, and it was doomed to failure from the start. I was a poor student, in college by day and working most nights in a bar. I didn’t have time to cook- and if I did, I was more interested in being 20 and living in the city centre.

The pledge seemed like the ideal way to get back on the bandwagon. I’m now working full time, and I recently signed up for the Race for Life Pretty Muddy 5K. Although I’d cut out meat, my diet was still pretty unhealthy. I ate well enough during the week- albeit with a lot of buttery toast involved- but at weekends, anything went. My skin was breaking out and, as my job was pretty sedentary, I didn’t feel I was getting enough exercise to justify my eating habits.

I decided a full overhaul was the answer: one exercise class a week wasn’t going to cut it. I also smoked too much- I could have three before even getting to work at 9am. It seemed a bit daunting at first but it was either whole hog or not at all. Go big or go home. It was for my health, after all. I did my research, and the more I read, the more my resolve was strengthened. My first couple of attempts at cooking went well enough but the first two weeks were admittedly difficult.

It got easier when I realised there are vegan alternatives to pretty much EVERYTHING.

Then something happened- I started to enjoy cooking. After feeling pretty sluggish, my body eventually got used to the onslaught of fruit, veg and protein I was piling into it. The more thought I put into what I was eating, the more inventive I got. In the (relatively) brief time I’ve been doing this, I’ve tried a lot of new things and never gone hungry. I’ve overhauled the way I ate and thought about food, but still found time to treat myself. Here’s a quick rundown of what I’ve learned…

  1. Speculate to Accumulate

The initial outlay of ingredients seemed like a lot especially the week before payday. However, if you’re clever, you won’t need to top up too much. You can buy most things in bulk from supermarkets if you’re pushed for time, although independent stalls are usually cheaper. The boy and I scored a bursting bag full of soup ingredients for a mere £6- and the fresher vegetables made our giant pot o’ soup taste even better.

  1. …But You Probably Have A lot Already

Even if you don’t follow a vegan diet, you’ll probably have most of the staples at home: grains, oils, pasta, rice, seasoning, spices and vegetables. A lot of supermarket bread is vegan too, as are a lot of pre-packaged soups and ready-made Indian and Chinese foods. The big supermarkets publish online lists of all their own-brand products which are suitable for vegans, so have a wee read- you’ve probably got a lot already.

Dairy-free alternatives to your usual staples are cheaper and more widely available than ever... it's a big pot btw, I just have giant hands.

Dairy-free alternatives to your usual staples are cheaper and more widely available than ever… it’s a big pot btw, I just have giant hands.

  1. Search and Research

Even if you know a lot of recipes already there’s still a treasure trove out there. A quick internet search yields thousands of results and there are plenty of resources out there. I signed up for the PETA Vegetarian and Vegan Starter kit, which has some great wee articles, recipes and tips for beginners.

Becoming Vegan is a good handbook to have as it’s really in depth, but it’s a bit like a school textbook: good to dip into but perhaps not cover to cover. I also like The Post Punk Kitchen, One Green Planet and Domestic Sluttery. Look for local bloggers too: they’ve often got inside tips for good places around your hometown.

  1. Choose Your Own Adventure

I don’t usually have much of a middle ground. If I take on something new, I’m all in or not at all. The faster I throw myself into something, the more I see results and acclimatise myself to a new way of thinking. However, this approach isn’t for everyone: it might be that you start by cutting out dairy, or only eating vegan during the week.

Whatever the approach, once you get used to something, cast your net a little wider. I started increasing the amount and variety of exercising that I did. Don’t get me wrong, it still hurts- I’m currently sitting here in pain after a double assault yesterday- but I feel like I’ve got far more energy to get through it in the first place.

  1. Smile Like You Mean It

Most of all, whatever your approach, just enjoy it. Do some reading, stockpile enough ingredients and before long cooking actually becomes less of a chore. From eating raw Pop Tarts and anything cheese laden, I now love spending a full afternoon chopping up vegetables (I know, right? I’d hate me too). Exercise has become an enhancement to my routine, not a burden.

I’ve cut down on smoking because I’ve realised how gross they actually taste. Above all my general health and well-being has improved too. I’ve even managed to semi-convert the family: after having the “what will you actually eat?” conversation, my mum took some of my spicy butternut squash soup to work and it went down a treat. I’ll take that as a victory.

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.