Eating vegan for a day

This week’s Change the World Wednesday challenge has us heading to the kitchen where we’re looking at one of my favourite topics – food waste!

But this is a food waste challenge with a difference, it’s holistic and encompasses all aspects of preparing a meal.

The challenge reads “This week prepare and enjoy at least one vegan meal at home. Try to use locally grown, seasonal foods and utilize cooking methods which are Eco-friendly. Serve your meal in reusable plates and utensils … and avoid any waste associated with the meal.” We’re also asked to think about HOW we eat. Do you eat infront of the TV, whilst reading a book or while arguing with family members?

It’s good to remember that while we are busy scraping wasted food into the bin there are plenty of people who haven’t had a meal that day. So we’re encouraged to “plan to enjoy your meal at a time when you can fully appreciate it. Don’t eat on the run or without thinking about it. Pay attention to the taste of the food and how it looks and smells. Savor each bite. In other words … “Eat like you give a $%#@”.”

What fun!

You’ll know, if you’re a regular reader of the blog, that I find veganism pretty tough. I was veggie for 20 years and now eat salmon a couple of times a week and chicken every 4-6 weeks. I use a fair bit of yogurt and butter on a daily basis. I don’t eat cheese or any other dairy products, but pretty much rely on that butter and yogurt to make my meals tasty and to enjoy the fat that I sometimes crave.

I admit I’m going to go for a simple option – soup. I reckon I can make a good, vegan soup and not miss dairy too much. And I shall spread my crackers with mashed avocado (not exactly local or seasonal, but there you go; one step at a time, right?!).

I’ll be making a ‘Use it up!’ soup from vegetables in the fridge that are nearing their end; similar to the pea and kale soup I happened upon a while ago.

This week I have:

half a leek

a few Brussels sprouts

fresh peas

half a bag of kale

I’ll be adding a tin of chickpeas, some garlic and flavourings from herbs and spices. I remember Small Footprints recommending that herbs and spices were a vegan’s best friend.

I do remember another meal I made a while back; I made a fresh tomato sauce and simply had that over basmatti rice. it was delicious and with the addition of some cooked, red lentils could make a warming and simple supper. Again, apart from the tomato sauce nothing is local; but in all honesty I would find this too much of a challenge if I focused on that as well. I could also leave the yogurt out of my morning smoothie (which contains local apples, raspberries and blueberries), so perhaps I could tackle a whole vegan day!

What about you; what is your favourite vegan meal – I’d love to be inspired!