A vegan cookery column in the Guardian has been grabbing my interest. No, I will not be going over to animal-free eating anytime soon. There are things within those food groups that I love too much: lamb, butter, cheese, milk chocolate, a fried egg cooked perfectly on my terms. But yeah, I'll embrace flexitarianism as strongly as the next person. Since giving up being a vegetarian when pregnant it probably describes my approach anyway, at least when Louis is not staying with me. Aside from his love of margharita pizzas, he's one of the most devout carnivores that I've ever met. I think he gets it from my dad
The recipes in 'The New Vegan' by Meera Sodha are so fascinating. Such an interesting combination of ingredients. There are many that I want to try. Here's the Squash and Coconut Fry with Squash and Seed Chutney that I knocked up yesterday. Follow the link for the recipe which I followed pretty much to the letter except that I used ordinary supermarket red chillis instead of the Kashmiri and green finger ones (whatever they are!). I might have also been heavier on the tamarind than the recipe called for. Yum! The other comment that I have to make was that the timing suggested for preparation and cooking was optimistic. It was an hour and twenty minutes before I tucked into my nosh. But maybe I was being sluggish due to my omnivorous diet?
Sorry to those of you who embrace veganism but I failed at the first hurdle. The dish was lovely on the first day with a dob of Greek yoghurt and a couple of wholemeal wraps in lieu of paratha fried in a bit of butter. On its second outing it served as a divine accompaniment to a lamb steak. Must try harder next time. The jackfruit tacos with fried corn and hot cashew sauce are calling.