This article is excerpted from the Guardians Festival Newsletter, featuring exclusive writing from Yotam Ottolenghi, Rachel Roddy, Felicity Cloake and more – Check it out here to get the full Newsletter straight to your inbox every Thursday
I learned something new about Laxmidas Sodha, my grandfather, while staying with my parents over Christmas. It is not easy, nor is life easy. After surviving poverty, the death of his wife in childbirth and the kicking of Uganda by Idi Amin, he refused to go to the wedding of the beloved son (my father) of the prince, because my family ate mum’s food.
It’s strange that this comes to the back of my mind in Veganuary when we choose to share how we eat. This division, plants v meat, puts people at the sides of the table, and it can feel as if some kind of battle has been fought. But I have a profound suggestion: there is none.
We are all on the same side, really, and we all care about the same things – good food, our health, the environment and the health of animals. The bigger story isn’t whether you’re a vegan or a meat eater, it’s all part of the historical shift of thousands of people who eat less meat on a year-round basis.
And if the goal is to eat less food, Veganuary is a great tool everyone. It is an excellent way to start a new relationship with food and to experience yourself with new vegetables and flavors at a time when the way is clear: no turkey dinners, and all family and friends go to the media, supermarkets and restaurants. in support
Plus, if you eat less food in winter, when vegetables aren’t plentiful, you can do it at any time of the year; according to researchYou’ll be less likely to want food after Veganuary too. Perhaps then we will all be one step closer to the goods: a more varied and delicious diet and potentially a better outlook for the environment.
Now on to some recipes.
You’ll forgive me for obsessing over breakfast – it’s the easiest of vegan meals, so get yourself some good vegan milk and butter (I like the smaller versions of Naturli’s oat milk and butter, although these can be tricky to find). For something brunchy, meanwhile, I tend to try tofu tofu covered in sriracha mayo mine, Cloake’s happiness or * Yotam Ottolenghi’s – or Anna Jones black bean tacos.
Lunch, for me, is usually a salad or a high-energy salad. You can really buy a good soup, but if you make it yourself, I’ll give it a try my mum in beetroot soup the cry, then the lenses of Ottolenghi s. For quick WFH meals, try a quick vivifying green pasta or this bulgur and pesto salad (Swap fresh tomatoes for chopped sun dried and green beans for savoy cabbage). I always wanted to try it Kali’s one-pot noodles and now it is my turn. If homemade food is not good, take a grocery store picnic: hummus, good bread, olives, artichokes, nuts and seeds; add some cooked beets or lentils if you like.
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In order to pursue the development. I always recommend mine this time of year sprouted fried rice– it’s comforting and intense – Sweet laksa and They worship katsu I’m making a double batch of the sauce because I want to eat it all. If you are short on time, give it a try these aubergines: the prep time is minimal, and the oven does all the work. Or if you want something quick, I recommend these peanuts, cabbage and gochujang noodles.
If you are a large group of children (my husband Hugo is one); Felicity Cloake’s ragu the most beautiful Rachel Roddy in winter soup That’s what I do (without the parmesan rind). Over the past year, I’ve embraced adding a tablespoon or two of nutritional yeast to add a flavorful quality to my food. I also recommend doubling up fennel, potato and cactus soup – does not tire – and there is always dal. I am my bundle Malaysians worship dalbut many other things.
If you have specific requests, you can email me at feast@theguardian.com and I’ll do my best to get back to you. Best of luck, and many new beginnings to you.