When not abstaining from animal products, the meat I buy comes from local butchers and is at least free range if not organic; all the milk and butter is organic and the cheese is local, however I am conscious that reducing my intake of these products is another step in the right direction if done locally, seasonally and sustainably.
In line with this ethos, throughout Veganuary I’m not using any meat replacements and avoiding many imported and unsustainable foods. Instead I will be celebrating local, seasonal vegetables and those preserved throughout the fairer months, British and/or ethically sourced grains & pulses and leaner eating. Where possible I'm using things from my own garden and family members' allotments too. So far it's going really well and it has been great expanding my repertoire!
Here’s my menu plan for Week 1:
3 Root Boulangère with Greens – from River Cottage Veg Everyday
Chickpea and Cauliflower Curry – from River Cottage Veg Everyday
Pasta Putanesca – without the anchovies!
Dal with Cumin Potatoes and Roasted Cauliflower inspired by recipes from Chetna Makan’s Healthy Indian.
Gardeners Pie – like a shepherd’s pie but using lentils and mushrooms to replace the minced meat, using oil and adding leeks to the mash instead of butter.
Roast Squash, Lentils, Greens and Salsa Verde – from River Cottage A-Z
Veg Noodle Broth – I don’t follow a recipe but always use seasonal veg and plenty of garlic, chilli and ginger!
Written by Josie, Marketing Coordinator.