No dairy diary (I had un oeuf of eggs too)

In Janaury 2018 I decided I would try veganism. I have been vegetarian all my life but in recent years I have found it harder to reconcile concern about the meat industry with eating dairy produce and eggs. In recent years we have eaten very little dairy at home, so this year I decided to try going the full hog and committing myself to a no-dairy no-eggs diet.

Understandably people ask ‘what do you eat?’ Here’s the answer:

7/3/18

• Toast with marmite
• Lunch: humous and veg sandwiches from platter
• Cake time – Vegan banana and coconut bread (Southbank)
• Dinner – Turkish mezze at Taz

6/3/18

• Leon porridge with blueberries
• Elevenses: toast
• Lunch: Pure vegan wraps (from platter)
• Tea: more toast with humous
• 1st dinner: Kale and pumpkin one-pot pasta (Anna Jones)
• 2nd dinner: Roast spiced brassicas with split pea purée (Hugh Fearnley-Whittingstall)

5/3/18

• Breakfast: porridge
• Lunch: Pret a Manger Spiced chickpea and spinach sandwich
• Dinner: Kale and pumpkin one-pot pasta (Anna Jones)
• General grazing in the kitchen

4/3/18

• Blueberry pancakes
• Lunch?
• Crisps
• Sweetcorn fritters with roasted potatoes

3/3/18

• Breakfast: porridge
• Lunch: baked beans on toast
• Dinner: Pumpkin stew with kidney beans (receipe: A six-ingredient squash stew – and five ways to eat it, Anna Jones in the Guardian)

2/3/18

• Breakfast: Indian breakfast kheer (a sort of rice pudding with cashews and safron) (Anna Jones – The Modern Cook’s year)
• Elevenses: toast
• Lunch: Borscht with hidden tofu
• Apple cake
• Pasta with putinseca sauce (olives, capers etc)

1/3/18

• Breakfast: porridge made with soya milk, topped with pear, honey and a nutmeg spice mix
• Elevenses: avacado on toast
• Lunch: beetroot soup with toast
• Dinner: Beetroot and mustard seed fritters with cardamom yoghurt (Anna Jones – The Modern Cook’s year); roasted cauliflower stalks; dark chocolate

28/2/18

• Breakfast: Museli with soy milk
• Lunch: leek and potatos soup with toast
• Motivational snack: toast
• Dinner: Toasted quinoa, roasted brassicas and spiced green herb smash (Anna Jones – The Modern Cook’s year)

27/2/18

• Breakfast: Peanut butter on toast
• Lunch: Pumpkin stew with kidney beans (receipe: A six-ingredient squash stew – and five ways to eat it, Anna Jones in the Guardian)
• Dinner: More stew.