Update: being a veggie

We are nearly half way through March, my month of being a vegetarian… and, so far so good… I’ve found it relatively straightforward to stick to a fully vegetarian diet which excluded fish too.

Breakfast is easy as I usually have either bircher muesli (although I buy this in packets rather than making it myself) with *oat milk, or eggs or Alpro yogurt with fruit.

*I’ve cut down significantly on milk throughout the last year or so with animal welfare in mind. I started to consider the sad lives of mummy cows who have to spend their lives being pregnant and saying goodbye to their calves shortly after giving birth just so humans can consume their milk. When there are plant based alternatives to milk, it seems unnecessary and unnatural that we humans are consuming a product meant for baby cows…

Lunch has also been easy! When working at home I usually have some kind of vegetable soup, usually either broccoli and stilton or carrot and ginger. Or maybe hummus with pitta bread. When I’m working in the office I pop over to Pret where they have a delicious range of clearly marked vegetarian and vegan options.

Dinner, I have mixed feelings about… firstly, most restaurants in the UK have vegetarian options which is OK if you don’t mind a somewhat limited menu. We had dinner in a local pub last night which was great as I had a delicious vegetarian chilli which was made with a range of chopped fresh vegetables so was also a healthy choice.

Other times, the vegetarian part of the menu includes things like: feta cheese tart; cheese risotto or a cheese based pasta. I’m not keen on too many white carbs and from a health perspective, I still would prefer something like grilled fish and vegetables.

At home, I’ve been using Quorn as a meat substitute rather a lot. For example, last week I made quorn shepherds pie, quorn stir fry and sweet potato curry with quorn instead of chicken. Quorn is a brand which prides itself on being a healthy protein option which uses something called Mycoprotein. This is derived from some kind of fungus which I would think has to go through a great deal of processing for it to look like minced beef or chicken.

At the moment, I am thinking my current vegetarian diet isn’t quite as healthy as the diet I had previously followed, i.e. occasionally having free range chicken and having quite a lot of fish.

Perhaps I need to find some more creative vegetarian dinners to cook throughout the rest of March? Sainsbury’s sell ‘mushroom mince’ which is simply mushrooms which have been finely chopped to resemble a minced beef consistency. So rather than using quorn, I could try using a few more chopped vegetables for our dinner recipies?




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