Learning to cook all over again!

Since moving to a predominantly plant based diet, I can’t tell you the new things I’ve learned, and the experiments that have been carried out in this kitchen!

It really helps having such lovely fresh produce available, and a good nose about at the market often comes up trumps. My herb and spice rack has never been used so much!

Lots of people on a plant based diet use these vegan and vegetarians alternatives – ‘pretend meat’ – but the problem I have with these is that they’re so highly processed, and when you read the labels you find they’re not that good for you (or for the environment). When we first went down this road we had a trip into Almeria to go to a big supermarket and bought a variety of alternative products to try, and very quickly decided that we would rather just not eat the alternatives, and instead stick to cooking with fresh plants from scratch. Apart from the fact they’re highly processed, don’t taste that good and are expensive, we would have to do a 62km round trip to get any of them. Nah!

And I’ll just say, pretend cheese made from cashews … ewwwww… it tastes like cardboard flavored with whatever they use to make quavers crisps.

Growing up with an Irish Mum and an English Dad who suffered terribly with stomach ulcers (he ended up having most of his stomach cut out), we ate very plain food at home. It was all plain meat and boiled veg, stew and dumplings, Sunday roast with Yorkshire’s – in fact, the first time I ate pasta was after I left home! My first curry was about six years ago – I know, it’s shameful!

So, I decided it was time for this old dog to learn some new tricks – and once you get started, it’s amazing what you can serve up with a few veg, herbs, spices and a little inspiration from You Tube! The great thing is that I have time now – I’ve always loved cooking, but now I’ve become quite passionate about it. After a long day at work it was often difficult to muster the energy to cook something exciting. Living here and only having a small supermarket locally means I have to get inventive with basic ingredients or face a trip down into Almeria for supplies.

A few favourites of ours have become:

Veg stew with white beans and dumplings – ready from scratch in 30 minutes and perfect on a cold day.

Veggie paella (I call this paella de Finca del Cielo – if Spanish people saw my paella they would have a fit as it’s not terribly traditional!).

Poached quince crumble with oat milk custard (ooh get me!)

Deconstructed tortilla (don’t laugh but it’s way easier than trying to flip a tortilla when you make them as chunky as I do!) Again, it’s my own take on a Spanish tortilla and does not conform to tradition!

This is real comfort food!

Fried cauliflower rice. I used to buy the tubs of cauliflower rice in the UK but had never made it myself. As they don’t have that sort of stuff here in the shops I now make my own, and am quite ashamed that I ever bought it – sooooo easy!

So, over the next few days I’ll share the recipes for these on the ‘recipes, tips and ideas’ page. They’re all really flexible recipes – they change every time I cook them depending on what’s in the fridge!

The great thing about cooking without meat is that it actually becomes quicker and healthier and you don’t have to sacrifice flavor. I have been astonished at how easy the change has been, and by not going for the ‘pretend, processed stuff’ we’re saving a fortune every week. Eggs feature quite heavily in our diet as the girls lay an average of 3 a day between them – I think I have cooked eggs in every possible way over the last few months!

I thought I’d miss dairy, but I really don’t. We use oat milk instead of cows milk, and the only problems I’ve come across with this are cakes and Yorkshire puddings. We did try rice milk, and a few years ago I tried almond milk, neither of which I was that taken with.

I have bought some nutritional yeast which is used to add a cheesy taste to food, and it’s ok – you can sprinkle it on sandwiches or over salads and pasta, or stir some into your pasta sauce before serving. We wouldn’t eat it every day, but it makes a change now and again.

We said at the start of our change in diet that we wouldn’t be arseholes about it, so when I make cakes, I buy a pint of cows milk. I have now found a few recipes that don’t call for milk but use water instead. There’s always an alternative way to do things, and as I become more knowledgeable I’m sure our use of cows milk will go to zero.

Occasionally we buy a chorizo and I’ll add a little bit to a paella, but this is becoming more and more rare. I’m amazed that we haven’t craved a bacon sandwich yet, and we happily walk past all the meat and cheese etc in the supermarket without a second glance!

I think the fact that we said if we really fancied a bit of meat then we’d have some has helped – when you tell yourself you can’t have something you immediately start to crave that very thing! But I’m happy with the choice we’ve made – I feel well, I’ve discovered a passion for cooking and we’re saving money – what could be better than that!

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