Plantbased Part Timer
I love food. All kinds of food. And I’m not doing it to be on trend, even though it means I am – but right now, in 2022, I would describe myself as a Plant-based part-timer.
Fifteen-year-ago me would have been surprised about this. I’ve always vehemently avoided food “philosophies” or special diets, probably as a result of growing up a child of the 80s and 90s who went through a chubby phase as a teen and tried all kinds of food fad solutions, including the sulphurous Cabbage Soup Diet (hideous). My mum was always food-optimising this or counting the syns in that, and it instilled in me a life-long rejection of diet culture, with its undertones of self-loathing and never-good-enough. Food is a sensuous pleasure, an adventure to be explored, each menu a map to a new place and experience. It plays a role in care – of self, of others – soothing, nurturing, loving, something to reward, not punish or be punished for.
In the past, vegetarianism never felt a place I was welcome. As a teenager, a close friend was vegetarian, and also animal obsessed, with an abhorrence of animal cruelty and a visual, vocal rejection of meat-eaters. I didn’t have that depth of feeling. I liked animals. I disliked animal cruelty. But I didn’t share her anger, her activism, and it felt like that was what drove “true” vegetarianism – that purist, all-or-nothing approach. Without that ire, I couldn’t bring myself to overcome the barriers to vegetarianism – and at that time there were many. Plus I enjoyed eating meat. I still do.
In my 20s and 30s I enjoyed all different kinds of food, and as food culture changed and evolved, so did my palate. I travelled more widely, and tasted my way round Asia, South America, Africa. Where previously I would only order meat in a restaurant, I started to try some of the alternatives on offer, and I liked them. Vegetarian – and now vegan- food was no longer the ‘alternative’ lifestyle, for hippies and activists, but was all about the taste, the flavours – plus it came with a side-order of sustainability, something that matters more and more each day.
The real shift for me on plant-based, however, was driven by my beloved step-daughter. Now 16, 2 years ago she moved to being pescatarian, and her changing diet meant ours needed to change too. My meat-loving husband, who does most of the cooking, has embraced the challenge – plant-based alternatives grace our plates regularly, and not only when Jess is around. She continues to inspire – her impressive foodie Instagram account @mindfully.jess encourages me to up my game ever day – and I can only see our tastes shifting more and more towards plant-based. When my husband is away, I only really eat vegetable based things – because I love them. Because they nourish and delight me, and they feel like a good choice for everyone.
Feel-good food. That’s what I want.
Plus maybe I’m turning into more of an activist hippy as I get old.
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Here is my absolute favourite recipe. It’s vegan (y’know, Veganuary) but I often put halloumi or yoghurt on mine (shh! Don’t judge!
Smokey Lentil Stew
This makes an incredible base for all kinds of toppings and is basically a great big warm hug in a bowl. I make a huge batch and freeze it in individual portions. Everyone I have ever served it to has asked me for the recipe. I found it via @thefirstmess who is one of my absolute recipe go-tos.
Olive oil
2 carrots, diced
1 onion, diced
2 stalks of celery, diced
3 cloves of garlic
1 tablespoon balsamic vinegar
2 tablespoons smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
250g dried red lentils, rinsed
1l veggie stock
Salt, pepper, lemon juice and herbs
Heat the olive oil in a large saucepan. Add onion, carrot and celery and fry for 5 mins on a medium heat.
Add the garlic and stir for 1 minute, then add the balsamic vinegar, paprika, cumin, cayenne and lentils. Stir and inhale the goodness.
Add the stock, sale and pepper, stir again and bring to a brisk simmer. Drop the temp slightly, half cover the pot with a lid and leave to simmer gently. I like to leave mine for a good 20 mins as I like the lentils to be really smushy. Don’t let it stick to the bottom or everything you cook in the pan will then taste like lentils.
Stick some in a big bowl, squeeze lemon juice on and stir, and top with fresh herbs (parsley is my fave) and whatever else you fancy. I like roasted veg (especially aubergine and squash), or smashed avocado, or green veg, or tofu. I also like a dollop of cream cheese (like Nush) or coconut yoghurt. A soft boiled egg is good if you’re not feeling vegan. Basically, anything. It’s amazing.
Abbi Buszard