I had thrown around the idea of going vegan for a while but I finally made the decision to follow it through a few weeks ago. On the Sunday night I did the usual, wondering how long I’d stick to a new diet. But I stuck it out for a full week and I actually enjoyed it. I know, shock horror! Then life interfered and it became difficult to maintain it fully. Erratic hours meant that I had to eat what was slightly more convenient, but for the most part I’ve been mainly vegan. Well maybe “vega-terian” as I’ve mainly given up meat, and I don’t miss it when I always assumed that I would.
I had more than a few reasons for choosing to go vegan, mainly I wanted to be healthier. I reasoned that if I was only able to eat fruit and vegetables that once I returned to my carnivore ways I’d be more open to incorporating healthier foods into my meals. I’m also not against losing a few pounds and have been trying to do so for a while now.
For the most part I’ve been dining on variations of vegan soup, stuffed mushrooms, baked potatoes, roasted vegetables and the delicious Linda McCartney range.
I’ve had meals that I never would have dared try before and I’ve been left wondering why. Once you have a look round your supermarket you realise that it’s not actually that difficult to go vegan. Dairy free butter is exactly the same but so much healthier for you. The only thing that I’m not mad on is soya milk. I found it leaves a sweet aftertaste and I think I may be allergic to it. So far the only thing that I’ve missed is milk. Nothing beats coming home after a long day and sitting down to have a cup of tea so I started having skimmed milk, but with its water content it’s hardly milk now is it? I’ve heard great things about almond milk so I’m going to give that a shot.
Going forward I’m going to keep this up. Next week I’m going to double up on vegetables and start drinking green tea.
One of my favourite recipes that I’ve discovered and tested has been this sweet potato soup. I found the recipe here. I excluded the cumin and lemon juice but otherwise I stuck to everything else. Its super delicious and healthy even if you’re not a vegan.
Creamy Sweet Potato Soup
- 1 tbsp extra virgin olive oil
- 1 cup chopped onion (1 small onion)
- 1 cup chopped carrots (1 large carrot)
- 4 cups peeled and chopped sweet potatoes (2 small-medium sweet potatoes)
- ½ tsp ground ginger / 1 tsp fresh minced ginger
- 1 tsp curry powder
- 4 cups low sodium vegetable stock (or 2 vegetable stock cubes with 4 cups of water)
- ½ cup coconut milk
- ground pepper, to taste