This time last year I was a meat eater; this time next year I could well be vegan. It happened almost by accident. I’d done a Dry January in 2014, and, liking my beer too much, decided to try going all-out vegan for a month in 2015. No dairy, no meat, no fish.
First off, I had to ensure my beers were made without the fish-based agent isinglass. Fortunately, many of Scotland’s craft breweries avoid using isinglass. By the end of the month I found I had missed a few things – cheese, mostly – but not meat, and so, having digested many of the arguments, I went veggie.
But since then I’ve been gradually, almost unconsciously, moving to veganism; my eyes increasingly open to the reasons more people are making the switch – for their health, the planet, animals, or all three. There’s an overwhelming body of evidence that suggests eating vegan food at least a couple of days a week will benefit your own health as well as the planet.
An analysis by the London-based think tank Chatham House, the Royal Institute of International Affairs, found that the global livestock industry produces more emissions than all the cars, trains, planes and ships on the planet making the meat and dairy industry the leading contributors to climate change. The report’s author, Rob Bailey, warned: “Preventing catastrophic warming is dependent on tackling meat and dairy consumption, but the world is doing very little.”
Meanwhile, a recent report by the UN’s Intergovernmental Panel on Climate Change found that dietary change can “substantially lower” emissions and slow down the current extremely alarming rate of global warming. So yes, go vegan – even on some days – and save the planet. Not to mention veganism is kinder to the animals that share the planet with us.
The good news is that eating vegan is much, much easier than it sounds. Veganism has exploded in popularity so most supermarkets and restaurants cater for vegans. Rather than going without, you’re substituting familiar foods for healthier, equally tasty, alternatives. Swap cow’s milk for almond milk, butter for soya spread, cheese for a nut-based cheeses.
Can’t live without scrambled eggs? Try mashed up tofu with black salt, pepper and turmeric. As for chocolate … Vego bars are among the creamiest, hazelnut chocolate you’ll ever taste.
So I’m slowly, making the transition to veganism. But my biggest pitfall is cheese. I’m addicted. So weekends I go without and instead opt for vegan cheeses, of which there are many tasty variants, everything from nutty, salty and convincing fetas to a tangy chilli cheddar. I recommend Violife, famous for fooling die-hard cheese eaters into believing it’s the real thing, and the award-winning Vegusto.
Vegan food has moved on hugely from nut roasts and chickpea salads. It can be as decadent or as healthy (or both) as you like. For every omnivore dish, there’s now a vegan alternative – burgers, mac ’n’ cheese, pizza, burritos, omelettes, tacos, gooey chocolate cake, ice cream, the lot.
Contrary to popular belief, vegans aren’t skinny, weak wraiths so bereft of protein and nutrition they can barely lift eat their alfalfa sprouts. It’s easy to get all of the nutrients you need from a well-planned vegan diet – just ask ultrarunner Damian Stoy, one of many successful athletes who thrives on a vegan diet
Vegans live longer and have a lower incidence of pretty much every condition save an ingrowing toenail. Researchers at Lorna Linda University in California found that vegans live between six and 9.5 years longer than their meat-eating friends, and are generally 30lb leaner.
I feel energised and strong on the days I eat plant-based food, and my wife, who has already made the switch, says she has never felt healthier.
Scotland has one of the worst obesity problems in the world – it’s a safe bet few of those are vegan. Veganism is also cheaper.
A diet based on fruit, vegetables and anything that didn’t once have a pulse is easier on the purse.
To get started, try talking to other vegans. The Vegan Edinburgh and Glasgow board on Facebook is a great community – I learned that Oreos, Fry’s chocolate creams and Walkers Baked salt and vinegar crisps are all vegan. For inspiration, try the Fat Gay Vegan blog or the wonderful What Fat Vegans Eat on Facebook. Just type “vegan” into Pinterest and you’ll be amazed. For cookery books try Deliciously Ella, Chloe’s Vegan Kitchen or Ms Cupcake.
Even trying it one day at a time, rewards are great. Perhaps this time next year, you’ll
be vegan too.
TRY THIS: SPAGHETTI WITH COURGETTE, LEMON AND CHILLI
(serves two)
Ingredients:
250g spaghetti
2 courgettes
Juice of 1 lemon
2 tablespoons olive oil
1/2 chilli, finely chopped
Cook spaghetti to taste. While spaghetti is cooking, grate the courgettes and saute them for three minutes with the chilli in a little oil over a medium heat.
Add the courgette mix and olive oil to the cooked spaghetti, stir through the lemon juice. Season to taste and serve.
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