OK, I confess, I had a three day weekend (thanks May for the endless Bank Holidays) and remembering to blog sort of fell by the wayside, to be replaced by catching up with my boyfriend, our extensive list of programmes and films, sleep and even a cheeky visit to the theatre.

(Incidentally if you’re in Glasgow with an evening to spare and a hankering for some culture, I can’t recommend The Libertine at the Citizens Theatre highly enough… but maybe don’t take your nan).

However, after Saturday, one side note is that I’ve noticed that my tolerance for alcohol has gone way down. Not saying I could hold it especially well before, but I feel like it’s taking me even less to hit harder. Which, coupled with my new found distaste for smoking, can only be a good thing. I suppose. Begrudgingly.

One thing I didn’t let slip was actual cooking. I’ve been looking up loads of recipes and bought a couple of beginner’s guides and cookery books to help me get started. I discovered that, with a few alterations, many of them weren’t too different to what I’d made before.

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Picture source: amazon.com

My biggest problem with recipes is that I tend not to follow them. I’ll stick to them for the most part- particularly with baking which is so much easier to go wrong. When it comes to soups, stews, pasta dishes and giant pots of things, I tend to just chuck everything in and add enough spice that I can’t feel my own face.

I found this great wee article about vegan lunches, and decided to start with the most basic of basics: soup. I eat alot of soup. I’m fairly sure if I gave blood, I’d just be donating a pint of lentils. What’s not to love? As long as you choose wisely it’s an easy way to be super healthy and not feel too full. I used to make it all the time when I lived on my own and was short on cash. I’d bulk-buy veggies, make a pot and freeze it in individual batches. That was a while ago, and I decided it was time to try again. The boy and I made some pretty spectacular pumpkin soup last Halloween. In lieu of pumpkin, I went for the next best thing and adapted this recipe for butternut squash soup.

This is a slow cooker recipe, which is fine if you’re making it before you go out of a morning. I wasn’t: I was hungry and I was hungry NOW. However, I wasn’t hungry for celery (yuck) or nutmeg (which we didn’t have to hand). I’d also bought some sweet potato for a different recipe, that we didn’t have time to make. Waste not, want not: in place of celery I bunged in some sweet potato to balance out the spices too.

As well as posting the original recipe, here’s my adaptation… and remember, I like things spicy and I tend not to follow conventional cooking methods. Like measuring. Any spices listed below weren’t measured using a teaspoon, I just gave the pot a liberal shaking.

Spicy Butternut Squash and Sweet Potato Soup

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Picture source: fitsugar.com

1 butternut squash, peeled and chopped

3-4 small sweet potatoes, peeled and chopped

1 large red onion, peeled and chopped

3 spring onions, chopped

3 carrots, peeled and chopped

2 sweet peppers, chopped and deseeded

2 cups of red lentils

1.5 litres of vegetable stock or boullion 

2 tsps Very Lazy Smoked Garlic

A healthy glug of oil (I used chili rapeseed oil)

Spices including turmeric, onion salt, cayenne pepper, paprika, cumin and coriander

  • Heat the oil in a large pot. Add the onion, sautee until soft and stir in the garlic. Sautee for a couple extra minutes.
  • Add the butternut squash, carrots and sweet potato, give them a good stir along with the onions and garlic and add a wee bit more oil if need be.
  • Add the peppers, shake in your spices and add your stock.
  • Pour in the lentils, give the whole thing a stir.
  • Stick a lid on it and leave it to simmer until the vegetables are soft, checking and adding more stock or water if you need it.

I accidentally added a little too much water, but there are ways of compensating for this: I quickly microwaved some frozen diced turnip and stirred this in with the blended final product. I also added some crumbled up Ryvita crackers (I tried it to replace bread with soup a while ago and never looked back).

Initially I was a bit hesitant about posting a recipe, especially as I have such a lax attitude towards following. In the end I figured it was a good way of tracking my progress- in terms of how much more preparation and thought I put into cooking. I also thought it’d be a good way of showing how you can take a recipe, adapt it and still get tasty results. As long as you don’t include celery.

I’m also always on the lookout for more adaptations and recipes, so if there are any other suggestions I’d love to hear them!

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!

After a very encouraging start yesterday, I spent yesterday doing my research, downloading recipes and mentally planning where I could buy everything. Working full time, it seems like a lot to fit in cooking and preparing lunches for the week, although I know in the long run it’s going to cost me less- both financially and time-wise.

I got a two week vegan menu plan from PETA.org, but it was from the American site so a lot of it’s gonna be either hard or impossible to find- or I wouldn’t want to use it anyway (canola oil, anyone?). Most of it looks like a case for clever substitution though, so I’m hoping it won’t be too difficult. In any case, who ever said a challenge was easy?

Armed with a plastic folder full of recipes, I headed to Asda and was pleasantly surprised at how cheaply I managed to pick up what I needed. I’d found this tex mex bean recipe on Domestic Sluttery but, as it was dinner time, wanted something a bit more substantial. I also wanted to practise my tofu making skills and add a kick, so I got a block of Cauldron smoked, firm tofu and substituted black beans and olive oil for kidney beans in chilli sauce. I usually douse most dinners in a healthy glug of chipotle sauce, so any alternative is entirely welcome.

I’d been dismayed to find out that two of my favourite cheeky weekend treats- Kopparberg cider and Crabbie’s Alcoholic Ginger Beer- aren’t vegan, and Kopparberg isn’t even vegetarian. Apparently they use gelatine in the filtration process, which made me hit the absolute boak. Thankfully Rekorderlig cider is fully vegan, and I found a plentiful supply. It can never be said that I don’t know how to prioritise!

It was with a heavy heart that I had to walk by a lonely Camembert in the reduced to clear section (weep) and the smell of the boy’s meat feast pizza in the oven was almost too much. And I didn’t even eat meat in the first place! The preparation process took my mind off such things though. I think if I were doing it every night, with stock piled ingredients, it’d be fine. After all, this was just a practise run. I actually think it turned out pretty well, and my pizza cravings were banished when I saw our dinners side by side!

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It was far more filling than I thought and there was still more than half left over. It might even taste a bit better now that the tofu has had time to sook up all the added spices. I’ve had it before, but I always expect it to taste like Quorn chicken and I’m always a little disappointed when it doesn’t.

Major food shopping is going to have to wait until the weekend when I have access to the car, so today I decided to give my system a wee break and ease up on the full-on fibre and protein assault. I found Alpro Soya yogurts for the same price as regular yogurts, and picked up some Nakd bars for a sweet treat. I was already a fan of them, and as long as I drop any pretence that they resemble chocolate in any way, I think we’ll get along fine.

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