If I’ve learned one thing about eating vegan in the past six months, it’s that I need to make more of an effort if I’m not going to die—not of malnutrition, but of boredom. I’ve often thought of this as a bad thing, but it’s actually an extremely good thing. (When I can be arsed.)
Non-veganism made me lazy. Any ragtag collection of roasted vegetables could go from gross to gourmet in the time it takes to grate half a pound of Davidstow. Strip out the dairy, however, and the vegan remains are revealed for what they truly are: hastily thrown together and technically edible plants flavour-masked with lashings of chilli sauce.
The only response, short of depressing vegan junk food, is to improve my cooking combinations, by practising flavoursome recipes. This is mildly profound: I’ve always been happy putting time into cooking for others, but now I have to acknowledge that me, myself and I are worth cooking well for.
So I bought a cookbook: Dirty Vegan by former professional skateboarder Matt Pritchard. (Two series of Dirty Vegan are also available on BBC iPlayer)
One of the issues with veganism is the paucity of fatty treat foods. The human brain loves two kinds of foods above all else: fats and carbs.
Thousands of years of human ingenuity have created dairy fats prepared and packaged into delightful forms for our brains: cream, cheese and cream cheese, to name but three. Vegan fats are manifestly not. Things are improving—step forward Naturli vegan block, the affordably tasty butter-killer—but there is a long way to go.
The temptation for vegans, then, is to depend on carbs. But, because there’s only so much bread that you can eat, sugar starts to creep into the diet. More raisins, prunes and dates; bananas, apples and berries; biscuits are a temptation for the first time in years. Sugar creep is the only reason I’ve ever wondered whether my vegan diet is any healthier for me than my old dairy diet.
The solution is the same: make an effort. I can’t slop a quart of cream into a bowl with oats and nuts as a dairy treat. Instead, I need to spend an hour making a tray of ‘no-sugar’ vegan flapjacks or maltloaf. And that’s a good thing. It’s good for me, it’s good for the planet and—this is the kicker for me—it’s good for other people.
You see, not many other humans would put up with a daily diet consisting of roasted vegetables (no matter how much cheese) and a bowl of cream. If I want to delight my friends, then I need to become the sort of person who puts time and effort into making tasty, satisfying and healthy food. And preparing food for others has to begin in the workshop, preparing food for myself.
Last weekend I made a full Bristolian breakfast for a friend’s birthday: five guests around the table, some vegan, most not. Scrambled tofu, garlic mushrooms, smokey beans, spinach, toast and mimosas. That it was vegan was irrelevant; it was nutritious and delicious.
Well worth the effort.