This is quite controversial coming from the mouth of a vegan but….

I love MEAT.

I’ve been thinking of writing this blog post for a while as so much of the time with vegan activism, we don’t hear from the vegans who STILL LOVE MEAT.

Why do you think there are so many meat substitutes on the market?

Because for so many of the plant based community, we didn’t become vegans because we hated meat or the taste of it.

I am all about balance. Balanced eating, balanced life and balance of opinions.

Anyone who has known me for a while knows how much I love steak.

I’ve had steak for breakfast.

It’s my dream food.

And I’d eat it blue.

Eating it BLUE, for me, is the perfect way to cook a steak in order to taste the depth of flavours and meat.

On my 26th birthday, last year, I took myself to Paris for 3 days and spent 50 euros on a three course steak dinner, by myself #romanceyourself

I love meat.

I love fish.

I love the taste of it.

I love the texture of it.

I love how good it is for my body and brain.

Our bodies are designed to eat and digest it.

There are some nutrients in meat and fish you can NOT find anywhere else.

So why the HELL am I vegan?

I’m going to be very honest and say that it was not after watching Bambi.

Or one of those horrific videos you see on Facebook about KFC.

That’s not what got me on the vegan band wagon.

It was the environment.

I’m going to quote directly from the UCLA website,

“Shifting away from animal-based foods [could not only] add up to 49% to the global food supply without expanding croplands;” but would also significantly reduce carbon emissions and waste byproducts that end up in our oceans and as seafood byproducts (Jalava et al, 2014).

Similarly, by reducing our animal-based foods consumption, we would reduce our water use at least by half as animal husbandry utilizes more than 50% of fresh water.

Even the guardian newspaper has explored the new found research that switching to a majoritively plant based diet has the greatest impact on benefiting the environment.

The dairy industry has a massive impact on the environment. Not only in water usage but the amount of greenhouses gases expelled into the air.

According to the FAO’s report, “Greenhouse Gas Emissions From the Dairy Sector: a Life Cycle Assessment,” estimates that the global dairy sector contributes four percent of total global anthropogenic Green House Gas emissions .

So for the a lot of us if we want to have a positive impact on the environment, it doesn’t mean CUTTING IT OUT COMPLETELY.

It means cutting red meat consumption down, cutting down on dairy consumption and reducing other meat and fish consumption.

Using plant based milks instead of dairy milk, having red meat once a week and having more plant based meals.

The vegan diet DOES NOT WORK for everyone.

That is something I can admit.

However you can make it work and the benefits are AMAZING.

My energy levels have never been so high, my skin has never looked so good and my IBS has never been so calm.

Because I’ve become vegan, I have to focus on what and where I am getting my nutrients from, more so than ever.

For me, and the way I want the future of this world to look for myself and for my future children, I went vegan/plant based.

This is not to say my mind may not be changed in future and I may incorporate meat back in smaller doses. I have no idea what the future holds.

And I can put my hands up and say that #waitingforthebacklash

I have done my research and made a decision based on me.

I would NEVER shame anyone for making a different choice.

It is not a decision for everybody.

Free will is one of the greatest qualities of being a human.

And after all, you only live once.

And so do the humans after us.

So maybe the first step is trying to become more plant based and think about the impact you have on the environment not only in your diet but in your life.

Little known fact: I am half Scottish.

I have an insanely Scottish last name, am pale and covered in freckles and thanks to my Scottish father, my accent means I say ‘Will-yum’ and ‘Mill-yun’ rather than ‘Mill-i-on’ and ‘Will-i-am’.

I also love Scottish food.

Haggis, neeps and tatties. Mealie pudding. Tablet. Black pudding. Mince and tatties. Macaroni Cheese Pies. Butteries.

(I have either listed a LIST OF NONSENSICAL WORDS, or your favourite Scottish treats depending on your knowledge. LOL)

And fish.

Kedgeree is a delicious spiced rice dish using smoked haddock, peas and eggs.

I remember being made it as a child and loving it.

It’s spiced like curry and contrasts with the smoky fish flavour and the sweetness of the peas.

It is also typically made as a breakfast dish.

So this week I’m doing some non oatmeal based breakfasts.

I’ve made kedgeree plant based using smoked tofu.

And I wanted to show you how easy it to make simple changes and it still tastes DELICIOUS.

I’ve used brown basmati rice for slow release carbohydrates.

And added spinach and roasted cherry tomatoes for extra magnesium, iron and vitamin C.

The sweetness of the peas and the roasted cherry tomatoes contrast with the spicy, savoury flavours of the rice and tofu.

Peas are packed full of protein.

Spinach is high in iron and magnesium for energy and anxiety levels.

I’m starting my day differently today.

Not an oat in sight.

(I know, SHOCK HORROR)

Smoked Tofu Kedgeree

Serves: Two

What you’ll need:

• 1 block of smoked tofu
• 100g of brown basmati rice
• 1 tbsp of vegan butter.
• 1 white onion, chopped.
• 1 and a half handfuls of fresh/frozen peas.
• 6 cardamon pods, crushed
• 1 tbsp of curry powder.
• 1/2 tsp of turmeric
• 1/2 tsp of cinnamon.
• Generous pinch of salt
• 300ml of vegetable stock.
• 3 handfuls of spinach.
• 1 pack of cherry tomatoes.
• A handful of parsley, finely chopped.

How to make it:

• Preheat oven to 180 degrees. Chop tomatoes in half. Place onto a baking tray with a drizzle of oil and black pepper. Roast for 10-15 minutes. Set to one side.
• Dice the white onion finely.
• Fry the vegan butter in a large sauce pan until melted. Add chopped onion and saute until onion is translucent.
• Add cardamon pods, curry powder, turmeric, cinnamon and salt and saute for 2 minutes until spices are fully released (you should be able to smell it).
• Add rice and saute until all the rice is fully coated in the spices for 2-3 minutes.
• Add vegetable stock and cover saucepan, occasionally stirring for 15 minutes.
• Chop smoked tofu roughly except for the very end which you should slice into 4 triangles to top. Fry those 4 pieces separately and put to one side.
• Add tofu, peas and spinach. Stir slowly in and cover for the rice to absorb rest of liquid and for the added ingredients to cook.
• You may need to taste test this but add more water if rice is still crunchy. Cook until all the liquid is absorbed.
• Finely chop parsley.
• Transfer kedgeree to two bowls. Top with the fried tofu, roasted tomatoes and chopped parsley.
• Sit down and enJOY the aromatic flavours of this tasty kedgeree.

The older I get the more I think about the impact I have on other people and the rest of the world.

Maybe make one small change in your life today that will have an impact on the environment or someone else’s life,

Much love,

Joy xx