Feeding myself and, maybe more importantly, others has been a bit hit and miss. For the last 2 weeks a friend from university has been staying with me while on work experience with my practice. I was happy to cook meat dishes for her, or let her cook meat herself, but she chose to go veggie with me (mostly!). There were definitely a few successes, especially veggie chilli with nachos and risotto. Trouble was, it being Lent its also lambing and calving season, so on many days I/we were exhausted and got in late and so didn't have a lot of time or energy for cooking. On one night I don't think I would have eaten at all if she hadn't offered to cook for us! We did resort to beans on toast at least once though.....
Perhaps its just because I am more used to omnivorousness, but cooking vegetarian food seems to have required a lot more thought. There seems to be some debate among vegetarians in particular over how much protein a person needs - there being the suggestion that the average person eats too much protein. But I still think its the hardest part to balance in a vegetarian diet, especially as cheese and eggs, which would be the easiest source, are also relatively high in fat. I don't mind kidney beans and chickpeas etc but not with every meal. There doesn't seem to be the variety of protein sources in a vegetarian diet compared to an omnivorous one.
I am surprised that I haven't been tempted to break the rules or restorted to meat when in a hurry. But I have to say I am a bit bored of the vegetarian diet now. I am sure there are loads of different foods I haven't tried, but I don't think I am experienced enough with a wide enough range of vegetables, herbs and spices. I seem to end up with roughly the same vegetables in everything from curry to pasta dishes, with just a change in sauce and herbs. And it seems pointless to me to put so much extra flavouring in that I can't taste the veggies. I am still enjoying the experimenting, when I have the time and energy, but I am glad its the final week now.
My parents and younger brother are coming for the Easter weekend. I'll be breaking Lent on Easter Sunday with a roast dinner with the family, but plan to feed them vegetarian main meals on Friday and Saturday evening. It will be interesting to see how that goes down. Only 3 more days to go!
Wednesday, 27 March 2013
Sunday, 24 March 2013
Vegging Out...
...by which I mean being vegetarian and eating out. This was something I was really keen to try, and I am glad to say that I've had quite a range of experiences, both good and bad.
The first was in Weatherspoons in Carmarthen, interestingly with 2 vegetarian friends, on a Friday evening when we were all knackered and couldn't be bothered to cook. The intention was to just nip in for a quick bite before a DVD night. Unfortunately we chose to pop in on St David's Day, not a good choice in Wales! So it was incredibly busy and rowdy and service was understandably slow. The menu was disappointing in two respects - firstly for the very small number of vegetarian meals, and secondly for making them incredibly difficult to find! There was no dedicated vegetarian section of the menu, so I had to search each meal type, and within that the "V" for vegetarian was smaller than the rest of the type font and crammed in with nutritional info so they were really hard to spot. Eventually I chose a pasta dish which was....fine. Edible, nothiing wrong with it, but utterly unexciting. I had a similar experience on a work meal out with a drugs rep, at The Caraway - easier to identify the meals, but only maybe 5 in total on an A3 size menu. Nando's on a hen do (hen's in a chicken restaurant, classic!) was much the same - chose the spicier option simply to make it taste of something. The vegetarian breakfast at the hotel the next morning was very good, the only vegetarian item being a veggie sausage which was quite tasty.
A couple of weeks ago I went to the Veterinary Christian Fellowship Conference in Derbyshire. I've been going for years, all through being a student, and the food has always been really good (and highly plentiful!). Being a vegetarian was not such a great experience - fairly standard fayre of nut roasts and so forth, served significantly after everyone else on the table and already covered in sauce or gravy without being asked if I wanted it. I now its a conference and they have to stick to a budget, but I do think they could have done better.
Overall I am quite disappointed by my experiences. Most of the options seem to be pesto and/or butternut squash and/or sweet potato based with pasta. We seem to have moved on from the ubiquitous mushroom risotto, but it seems good quality tasty vegetarian meals are still beyond the average family restaurant chef. Maybe there just aren't enough vegetarians around to make it worth being more creative with vegetarian foods in restaurants? Or they just don't go out much for fear of not finding something worth eating! I have a week left to go, so if possible I'm going to try the vegetarian restaurant in town.
The first was in Weatherspoons in Carmarthen, interestingly with 2 vegetarian friends, on a Friday evening when we were all knackered and couldn't be bothered to cook. The intention was to just nip in for a quick bite before a DVD night. Unfortunately we chose to pop in on St David's Day, not a good choice in Wales! So it was incredibly busy and rowdy and service was understandably slow. The menu was disappointing in two respects - firstly for the very small number of vegetarian meals, and secondly for making them incredibly difficult to find! There was no dedicated vegetarian section of the menu, so I had to search each meal type, and within that the "V" for vegetarian was smaller than the rest of the type font and crammed in with nutritional info so they were really hard to spot. Eventually I chose a pasta dish which was....fine. Edible, nothiing wrong with it, but utterly unexciting. I had a similar experience on a work meal out with a drugs rep, at The Caraway - easier to identify the meals, but only maybe 5 in total on an A3 size menu. Nando's on a hen do (hen's in a chicken restaurant, classic!) was much the same - chose the spicier option simply to make it taste of something. The vegetarian breakfast at the hotel the next morning was very good, the only vegetarian item being a veggie sausage which was quite tasty.
A couple of weeks ago I went to the Veterinary Christian Fellowship Conference in Derbyshire. I've been going for years, all through being a student, and the food has always been really good (and highly plentiful!). Being a vegetarian was not such a great experience - fairly standard fayre of nut roasts and so forth, served significantly after everyone else on the table and already covered in sauce or gravy without being asked if I wanted it. I now its a conference and they have to stick to a budget, but I do think they could have done better.
Overall I am quite disappointed by my experiences. Most of the options seem to be pesto and/or butternut squash and/or sweet potato based with pasta. We seem to have moved on from the ubiquitous mushroom risotto, but it seems good quality tasty vegetarian meals are still beyond the average family restaurant chef. Maybe there just aren't enough vegetarians around to make it worth being more creative with vegetarian foods in restaurants? Or they just don't go out much for fear of not finding something worth eating! I have a week left to go, so if possible I'm going to try the vegetarian restaurant in town.
Thursday, 28 February 2013
The Quorn Conundrum
So now that I am back to "fighting fit" - guts don't hurt any more, blood tests are fine, abdominal muscles are strong enough to help me calve a cow without groaning - I am back on the veggie diet for real and thought I'd test out some meat alternatives.
Apart from fake mince, I've never explored this category of protein source before. The big thing that surprised me was the price - £20 PER KILO!!!!! I assumed quorn would be cheaper than meat, but it soooo isn't! I also didn't realise that there were so many different types of meat substitutes designed to taste like a specific type of meat. And that concept confuses me greatly. Meat-free versions of sausages, burgers and kievs are understandable as they're all processed products and don't resemble the original protein in texture or shape. But why would you want a chicken breast shape? Anatomically correct or replicated meat alternatives are just weird! Having a meat substitute that you can use in the same way and cook in the same manner makes sense, but why make it taste like meat? I bought "lamb style strips" and "steak strips" and they both taste somewhat like the animal meat they mimic. If you are an ethical vegetarian then surely you don't want to be reminded of the taste of the animals you don't agree with rearing or eating. If you are meat-free because you don't like the taste of meat........
Anyhew, I gave them a bash. The lamb-style strips I made into stir fry with loads of veg, soy sauce, sweet chilli sauce, ginger and pollenta (which is my secret weapon - carbs that cook in 1 minute? yes please!). As I said, it tasted a bit like lamb, but the texture is all wrong - kinda firm but mushy. It was edible but I don't think I'd use it again by choice. The steak strips I intended to make into Thai green curry (partly because I was worried it wouldn't taste that great, like the lamb style stuff, so maybe the Thai spices would cover it). I usually make it from curry paste and cream cheese, but the paste had gone off. So I hunted around the kitchen and decided to experiment with fajita seasoning mix with cream cheese instead. Win! Really nice actually. The spices probably did slightly over-power the taste of the quorn, but generally I think it was nicer. The texture is still really odd though.
Lunches at work have been a challenge, especially Wednesdays and Thursdays when we can have free lunch at the cattle market canteen. The food is really really good there and there's lots of choice, but as it serves the local farming community, those that go to cattle auctions, unsurprisingly there isn't a hot vegetarian option. I wouldn't expect there to be as 99% of the time it just wouldn't sell. So far I've had cheese salad sandwich and chips, chips and beans (needed a junk food day!) and chips peas and carrots (yeah, got some odd looks asking for that one!). Otherwise I take a packed lunch and am often on the road around lunchtime. The cheese sandwich boringness has necessitated a bit more creativity, which has lead to some really nice salads - I bought a great salad bowl thing with space for dressing from fab http://fab.com/inspiration/box-appetit. When I am in the office, reheated pasta dishes and soup have been great on frosty days.
Due to being ill, its hard to say how the diet is making me feel or changing things physiologically. I was worried that I wouldn't have enough energy, but so far that hasn't happened. I also haven't been producing excess gas (unlike the dog....!) which is a bonus! We'll see how things go over the next month :D
Apart from fake mince, I've never explored this category of protein source before. The big thing that surprised me was the price - £20 PER KILO!!!!! I assumed quorn would be cheaper than meat, but it soooo isn't! I also didn't realise that there were so many different types of meat substitutes designed to taste like a specific type of meat. And that concept confuses me greatly. Meat-free versions of sausages, burgers and kievs are understandable as they're all processed products and don't resemble the original protein in texture or shape. But why would you want a chicken breast shape? Anatomically correct or replicated meat alternatives are just weird! Having a meat substitute that you can use in the same way and cook in the same manner makes sense, but why make it taste like meat? I bought "lamb style strips" and "steak strips" and they both taste somewhat like the animal meat they mimic. If you are an ethical vegetarian then surely you don't want to be reminded of the taste of the animals you don't agree with rearing or eating. If you are meat-free because you don't like the taste of meat........
Anyhew, I gave them a bash. The lamb-style strips I made into stir fry with loads of veg, soy sauce, sweet chilli sauce, ginger and pollenta (which is my secret weapon - carbs that cook in 1 minute? yes please!). As I said, it tasted a bit like lamb, but the texture is all wrong - kinda firm but mushy. It was edible but I don't think I'd use it again by choice. The steak strips I intended to make into Thai green curry (partly because I was worried it wouldn't taste that great, like the lamb style stuff, so maybe the Thai spices would cover it). I usually make it from curry paste and cream cheese, but the paste had gone off. So I hunted around the kitchen and decided to experiment with fajita seasoning mix with cream cheese instead. Win! Really nice actually. The spices probably did slightly over-power the taste of the quorn, but generally I think it was nicer. The texture is still really odd though.
Lunches at work have been a challenge, especially Wednesdays and Thursdays when we can have free lunch at the cattle market canteen. The food is really really good there and there's lots of choice, but as it serves the local farming community, those that go to cattle auctions, unsurprisingly there isn't a hot vegetarian option. I wouldn't expect there to be as 99% of the time it just wouldn't sell. So far I've had cheese salad sandwich and chips, chips and beans (needed a junk food day!) and chips peas and carrots (yeah, got some odd looks asking for that one!). Otherwise I take a packed lunch and am often on the road around lunchtime. The cheese sandwich boringness has necessitated a bit more creativity, which has lead to some really nice salads - I bought a great salad bowl thing with space for dressing from fab http://fab.com/inspiration/box-appetit. When I am in the office, reheated pasta dishes and soup have been great on frosty days.
Due to being ill, its hard to say how the diet is making me feel or changing things physiologically. I was worried that I wouldn't have enough energy, but so far that hasn't happened. I also haven't been producing excess gas (unlike the dog....!) which is a bonus! We'll see how things go over the next month :D
Tuesday, 19 February 2013
Technical Difficulties....
The experiment has technically been suspended while I recover from a particularly nasty bout of gastroenteritis. Having said that, so far in my recovery I've only eaten Shreddies and tomato soup so I haven't actually strayed.
As I can't talk about veggie foods etc at the moment, and as I am normally an omnivore and a farm vet, I thought I'd throw in my two-penneth worth on the horsemeat scandal.
1. Yes, it is the consumer's fault. If people will only buy cheap meat, particularly processed meat, and not care or check the quality or source of such meat, then shops and processors will buy from the cheapest sources. These will always be imported meat where there are few or no welfare or rearing standards or checks, fewer abattoir and processing checks and generally less regulation. It is not possible for British farmers to rear their animals to the legal standards in the UK and still make any profit at the prices people want to buy their meat, especially considering the supermarkets etc all take a cut as well. So as long as people buy this stuff, it will always be cheap and nasty and far more vulnerable to "contamination" (how is it contamination if its 100% horse? surely that's just substitution?).
2. Saying that such products are not a healthy risk is a total farce. If you don't know what's in the product, or where the ingredients came from, how can you possibly know whether or not its a healthy risk? There are very strict rules in the UK about residues of antibiotics and other products in meat, with large penalties if they are not adhered to. Its something I have to consider every time I treat an animal that either produces milk or is destined for the human food chain. If people are contaminating beef with horsemeat, its highly likely that said horses have not been checked or monitored for drug residues. Phenylbutazone, a painkiller for horses, can cause blood dyscrasias in some people. Some people are allergic to penicillin and other antibiotics. As much as I thought throwing all the contaminated products was a massive waste (many people would still have eaten them, out of curiousity if nothing else!), saying that they are safe is nonsense.
3. The whole scandal is totally taking the mick out of the "farm to fork" principles of the UK. Farmers spend hours of their time and considerable cost ensuring that their animals are fit for human consumption, that each carcass is traceable back to the farm it came from, that every movement that animal made it its lifetime is recorded (cows have their own passports for life) etc. This naturally makes UK meat more expensive, but guaranteed to be of a higher quality. The legal welfare standards in the UK are also among the highest in the world. But why should they go to all that effort, if people are willing to consume foreign food that may contain banned substances, reared in horrendous conditions, have water and other substances added to it at any stage of the process, not to mention the horrendous number of "food miles" it has travelled.
So, if you want good food that you can trust to be good for you, and contain nothing abnormal or artificial, BUY BRITISH!!! Its not has hard as you think, eating vegetarian once or twice a week (which is also very good for you....) offsets the cost of buying better quality meat for the other days really easily. Also, learn to cook, there are no excuses! Millions of easy to follow cookbooks, free online recipes, free supermarket magazines etc. You only have to try.
Well, that's enough ranting for me, I'm going back to my cup of tea and re cooperating on the sofa with the dog!
As I can't talk about veggie foods etc at the moment, and as I am normally an omnivore and a farm vet, I thought I'd throw in my two-penneth worth on the horsemeat scandal.
1. Yes, it is the consumer's fault. If people will only buy cheap meat, particularly processed meat, and not care or check the quality or source of such meat, then shops and processors will buy from the cheapest sources. These will always be imported meat where there are few or no welfare or rearing standards or checks, fewer abattoir and processing checks and generally less regulation. It is not possible for British farmers to rear their animals to the legal standards in the UK and still make any profit at the prices people want to buy their meat, especially considering the supermarkets etc all take a cut as well. So as long as people buy this stuff, it will always be cheap and nasty and far more vulnerable to "contamination" (how is it contamination if its 100% horse? surely that's just substitution?).
2. Saying that such products are not a healthy risk is a total farce. If you don't know what's in the product, or where the ingredients came from, how can you possibly know whether or not its a healthy risk? There are very strict rules in the UK about residues of antibiotics and other products in meat, with large penalties if they are not adhered to. Its something I have to consider every time I treat an animal that either produces milk or is destined for the human food chain. If people are contaminating beef with horsemeat, its highly likely that said horses have not been checked or monitored for drug residues. Phenylbutazone, a painkiller for horses, can cause blood dyscrasias in some people. Some people are allergic to penicillin and other antibiotics. As much as I thought throwing all the contaminated products was a massive waste (many people would still have eaten them, out of curiousity if nothing else!), saying that they are safe is nonsense.
3. The whole scandal is totally taking the mick out of the "farm to fork" principles of the UK. Farmers spend hours of their time and considerable cost ensuring that their animals are fit for human consumption, that each carcass is traceable back to the farm it came from, that every movement that animal made it its lifetime is recorded (cows have their own passports for life) etc. This naturally makes UK meat more expensive, but guaranteed to be of a higher quality. The legal welfare standards in the UK are also among the highest in the world. But why should they go to all that effort, if people are willing to consume foreign food that may contain banned substances, reared in horrendous conditions, have water and other substances added to it at any stage of the process, not to mention the horrendous number of "food miles" it has travelled.
So, if you want good food that you can trust to be good for you, and contain nothing abnormal or artificial, BUY BRITISH!!! Its not has hard as you think, eating vegetarian once or twice a week (which is also very good for you....) offsets the cost of buying better quality meat for the other days really easily. Also, learn to cook, there are no excuses! Millions of easy to follow cookbooks, free online recipes, free supermarket magazines etc. You only have to try.
Well, that's enough ranting for me, I'm going back to my cup of tea and re cooperating on the sofa with the dog!
Thursday, 14 February 2013
And so it Begins.....
......and I've already failed :(
We had a fantastic Shrove Tuesday party at a friend's house, and I made maple syrup and bacon pancakes (Canadian style) as my last meat-based hoorah.
On Ash Wednesday, the first day of my meat-free 40 days, I went on a veterinary training course about sheep. The course was fantastic and I really enjoyed the day, but as lunch approached I realised that a vegetarian option had never been offered. There was only one choice for dinner - Shepherd's Pie, vegetables and bread and butter. Faced with a full day of lectures and a 3 hour drive home in the snow, I decided that peas, carrots and bread really wouldn't keep me going, so took the only option of eating the Shepherd's Pie.
Its a common thing as a farm vet, that everyone assumes you are an omnivore. Its a common assumption in the general public I guess, but certainly being a farm vet and a vegetarian must be very, very rare. I wonder if the organisers of the course assumed likewise and so never thought to offer a vegetarian option?
I am a bit disappointed, to have failed so early on, but this is an experiment and part of the experience is working out these difficulties. It does make me wonder how I will deal with farm lunches though, particularly on farms where I have eaten before and so they know that I've not always been a vegetarian. I think it will be hard to have than conversation, as I don't want to make things difficult or uncomfortable for my clients or for them to think less of me (although my dietary choices are no reflection on my professional ability). Certainly where there are options and all food and meals that I provide for myself will be vegetarian, but I am envisioning the occasional necessary lapse. I did ok today though, having margarita pizza and chips for lunch!
I have tried out a few really good recipes before the 40 days started. One meal I did regularly before I even had the idea, was bean casserole. Seriously quick and easy, very nutritious and high in fibre and protein and easily adaptable. I have made it spicy and herby, eaten with mash, garlic bread or on baked potatoes. (Its also good with sausages.....)
Last week I experimented on a friend! We had butternut squash with roasted veg, as found on the bbc good food website, with goats cheese and vegetarian pesto - super yum, definitely making it again. I also made butternut squash risotto with leeks and peas with my vegetarian friend (who I think will be regularly pestered!). I am looking forward to trying out more truly vegetarian recipes, with no meat substitutes.
Having said that, I am getting in some different types of quorn to start me off and for busy days, so I can simply make direct substitutions for recipes I already know. Feeling positive, lets see how it goes!
We had a fantastic Shrove Tuesday party at a friend's house, and I made maple syrup and bacon pancakes (Canadian style) as my last meat-based hoorah.
On Ash Wednesday, the first day of my meat-free 40 days, I went on a veterinary training course about sheep. The course was fantastic and I really enjoyed the day, but as lunch approached I realised that a vegetarian option had never been offered. There was only one choice for dinner - Shepherd's Pie, vegetables and bread and butter. Faced with a full day of lectures and a 3 hour drive home in the snow, I decided that peas, carrots and bread really wouldn't keep me going, so took the only option of eating the Shepherd's Pie.
Its a common thing as a farm vet, that everyone assumes you are an omnivore. Its a common assumption in the general public I guess, but certainly being a farm vet and a vegetarian must be very, very rare. I wonder if the organisers of the course assumed likewise and so never thought to offer a vegetarian option?
I am a bit disappointed, to have failed so early on, but this is an experiment and part of the experience is working out these difficulties. It does make me wonder how I will deal with farm lunches though, particularly on farms where I have eaten before and so they know that I've not always been a vegetarian. I think it will be hard to have than conversation, as I don't want to make things difficult or uncomfortable for my clients or for them to think less of me (although my dietary choices are no reflection on my professional ability). Certainly where there are options and all food and meals that I provide for myself will be vegetarian, but I am envisioning the occasional necessary lapse. I did ok today though, having margarita pizza and chips for lunch!
I have tried out a few really good recipes before the 40 days started. One meal I did regularly before I even had the idea, was bean casserole. Seriously quick and easy, very nutritious and high in fibre and protein and easily adaptable. I have made it spicy and herby, eaten with mash, garlic bread or on baked potatoes. (Its also good with sausages.....)
Last week I experimented on a friend! We had butternut squash with roasted veg, as found on the bbc good food website, with goats cheese and vegetarian pesto - super yum, definitely making it again. I also made butternut squash risotto with leeks and peas with my vegetarian friend (who I think will be regularly pestered!). I am looking forward to trying out more truly vegetarian recipes, with no meat substitutes.
Having said that, I am getting in some different types of quorn to start me off and for busy days, so I can simply make direct substitutions for recipes I already know. Feeling positive, lets see how it goes!
Thursday, 17 January 2013
Research.....
So, as I mentioned in the opening blog, I think this challenge will take some planning. So I did a bit of googling into starting out as a vegetarian, what to expect and how to go about it. Here's some interesting stuff I discovered:
1. Lent is Wednesday February 13th to Saturday March 30th - good to actually know when its starting and ending! This does mean that I will have to pick the vegetarian option at the Veterinary Christian Fellowship conference in March. I think that'll be a good opportunity to try out being the "awkward person" in a different setting. I am a bit worried that I'll get distracted and just plain forget though!
2. Whether you become vegetarian gradually (not an option for me) or go "cold turkey" (should that be "cold tofu?"), most new vegetarians are more hungry generally for the first few weeks. Seeing as the whole experiment only lasts for a few weeks.......
3. It seems to be impossible to find an unbiased vegetarian group/society/website. They all appear to me strongly motivated by either the health benefits - carnivores/omnivores are all going to die of cancer, heart disease, diabetes, etc - and/or environmentally friendly stuff - methane production, carbon footprints, land use - and/or animal welfare. I find it somewhat hard to them trust the information and advice they are giving as its so politically motivated rather than just plain facts.
4. Animal products can turn up in weird places, so I'm going to have to stick to things labelled with "suitable for vegetarians" or read the ingredients list on everything. This is no doubt going to get annoying and time consuming. If you read the label and can't find anything that sounds animal-based, but it doesn't have a veggie friendly label, then what???
5. Vegetarians produce more gas, particularly in the first few weeks. Oh the joy.
Further research plans include more googling and maybe some online cooking lessons.
1. Lent is Wednesday February 13th to Saturday March 30th - good to actually know when its starting and ending! This does mean that I will have to pick the vegetarian option at the Veterinary Christian Fellowship conference in March. I think that'll be a good opportunity to try out being the "awkward person" in a different setting. I am a bit worried that I'll get distracted and just plain forget though!
2. Whether you become vegetarian gradually (not an option for me) or go "cold turkey" (should that be "cold tofu?"), most new vegetarians are more hungry generally for the first few weeks. Seeing as the whole experiment only lasts for a few weeks.......
3. It seems to be impossible to find an unbiased vegetarian group/society/website. They all appear to me strongly motivated by either the health benefits - carnivores/omnivores are all going to die of cancer, heart disease, diabetes, etc - and/or environmentally friendly stuff - methane production, carbon footprints, land use - and/or animal welfare. I find it somewhat hard to them trust the information and advice they are giving as its so politically motivated rather than just plain facts.
4. Animal products can turn up in weird places, so I'm going to have to stick to things labelled with "suitable for vegetarians" or read the ingredients list on everything. This is no doubt going to get annoying and time consuming. If you read the label and can't find anything that sounds animal-based, but it doesn't have a veggie friendly label, then what???
5. Vegetarians produce more gas, particularly in the first few weeks. Oh the joy.
Further research plans include more googling and maybe some online cooking lessons.
Tuesday, 8 January 2013
Introduction
About Me:
I am a newly-qualified farm animal veterinary surgeon in West Wales. I've been an omnivore all my life.
About the Challenge:
Vegetarianism has always intrigued me. I've had vegetarian and vegan friends for many years and lived with several vegetarians. It has always seemed to me to be fairly difficult to be a vegetarian - society and shops are geared towards omnivores, our digestive systems are capable of digesting both plant and animal components and it is easiest to maintain a healthy balanced diet by consuming both. I have no major moral or ethical issues with carnivorism or omnivorism, and fully intend to revert to omnivorism come Easter. But I am curious - what is it like to be a vegetarian? how will it affect my shopping experience? how will it affect how I feel about food, how I feel after a meal and how I feel generally? Will it have any effect on my digestion or have other physiological effects? Will it make social eating difficult? Will it cost me more or less money?
As a Christian, lent is a great opportunity to do a 40 day trial of being a vegetarian. I love meat so it will be a genuine Lenten hardship for me to go without. I will be giving up all meat and fish, but continue to eat eggs, milk and cheese, although I may experiment with alternatives. I plan to try vegetarian ready meals, meat-substitutes and "true" vegetarian foods where there is no direct mean substitution, cooking from scratch. I am also hoping to get the opportunity to eat out in both vegetarian specific and main stream restaurants, to discover what range of food is available and if there are any barriers or difficulty in being vegetarian "in public".
About the Blog:
I thought it would be a good idea to write a diary of sorts, to document the foods I've tried and what I think of them, how the questions above (and others) are answered, and to get feedback. I'd love to know what people think of the challenge, whether their experiences are similar or different to mine, whether vegetarian or omnivorous. I'd love to hear people's recipe and substitution suggestions as well.
I'm starting early as I think even preparing for this may take time. I will need cookbooks and recipe ideas, to plan how to sensibly balance my diet and learn about labelling and sourcing of foods.
Let the adventure commence!
I am a newly-qualified farm animal veterinary surgeon in West Wales. I've been an omnivore all my life.
About the Challenge:
Vegetarianism has always intrigued me. I've had vegetarian and vegan friends for many years and lived with several vegetarians. It has always seemed to me to be fairly difficult to be a vegetarian - society and shops are geared towards omnivores, our digestive systems are capable of digesting both plant and animal components and it is easiest to maintain a healthy balanced diet by consuming both. I have no major moral or ethical issues with carnivorism or omnivorism, and fully intend to revert to omnivorism come Easter. But I am curious - what is it like to be a vegetarian? how will it affect my shopping experience? how will it affect how I feel about food, how I feel after a meal and how I feel generally? Will it have any effect on my digestion or have other physiological effects? Will it make social eating difficult? Will it cost me more or less money?
As a Christian, lent is a great opportunity to do a 40 day trial of being a vegetarian. I love meat so it will be a genuine Lenten hardship for me to go without. I will be giving up all meat and fish, but continue to eat eggs, milk and cheese, although I may experiment with alternatives. I plan to try vegetarian ready meals, meat-substitutes and "true" vegetarian foods where there is no direct mean substitution, cooking from scratch. I am also hoping to get the opportunity to eat out in both vegetarian specific and main stream restaurants, to discover what range of food is available and if there are any barriers or difficulty in being vegetarian "in public".
About the Blog:
I thought it would be a good idea to write a diary of sorts, to document the foods I've tried and what I think of them, how the questions above (and others) are answered, and to get feedback. I'd love to know what people think of the challenge, whether their experiences are similar or different to mine, whether vegetarian or omnivorous. I'd love to hear people's recipe and substitution suggestions as well.
I'm starting early as I think even preparing for this may take time. I will need cookbooks and recipe ideas, to plan how to sensibly balance my diet and learn about labelling and sourcing of foods.
Let the adventure commence!
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