Day 30: And as I face the final curtain…

September 30, 2008

Today was the last day of the experiment. I’ve spent an entire month as a vegan, not having knowingly eaten any milk, cheese, honey, animal fats or… well, whatever else you can get out of animals.

It was a strangely anti-climactic day, overall. Not that I expected fanfares or a ticker tape parade, but perhaps some greater feeling. I don’t even feel relieved, because it hasn’t been a bad month. It’s been interesting, mostly, with the occasional craving for foods I can’t eat.

I learned that I could radically change how I eat, and, hopefully, could endure any other major lifestyle changes. Perhaps endure isn’t the right word here; accept, maybe? Accept is better, because it doesn’t have that sense of something unpleasant or punitive.

The food has been good throughout — I’ve experienced a lot of new flavours and different ways to cook. As someone who spends a lot of time thinking about food and who enjoys cooking, that in itself has been a bonus, and even if I had had a horrible time, that would’ve made it worthwhile, I think.

There have also been changes to the way I cook, too. I’ve had to be a little less spontaneous and had to be a little more thoughtful about what I’m eating. This just a necessity on a vegan diet, really, unless you plan on eating nothing but salad. Because it’s so restricted in what you can eat, you have to plan ahead a little more, make plans in advance for what’s going to be on your plate. You also have to be a little watchful about how you eat, especially with prepared and pre-made foods. I know that I spent an inordinate amount of time squinting at the tiny writing on the backs of ordinary food, quite frequently uttering annoyed grunts of disbelief about what foods might contain hidden dairy or honey; I couldn’t even eat Mentos, because they contain beeswax, believe it or not. So in respect of being a little more thoughtful about what I eat, how I prepare it and what goes into it, I’ve learned quite a bit. In future, I may well end up considering a lot more the means and ways of how I eat.

I’ve also learned that a lot of people will give you funny looks if you tell them you’re a vegan, but that a lot more will be fascinated and intrigued by the idea. Not because they want to become vegans themselves, but because it’s something so far outside the boundaries of what they’re used to when it comes to eating. All too many people in the UK seem to think a meal isn’t complete without meat in it; they seem to believe that without meat it isn’t really a meal at all. More like a mea- or something, like it’s missing the final letter, as if the meat were something to make it complete. Hey, I rhymed!

I’d like to thank everyone and anyone who was reading along, and I’d also like to especially thank my wife, who has been a constant source of support throughout. She’s been interested and interacted with me thoroughly and made it more bearable when I needed some support.

I’ve definitely enjoyed it, I’ll say that. It’s uncertain right now, to me, what I’ll be eating tomorrow. And that’s a strangely liberating feeling, whether or not I end up eating tofu or steak.

For tonight, though, I know exactly what I’ll be eating. It just seemed fitting, really.

Tonight, I will be eating felafel, to round things out.

Thanks, everyone! Have a good night eating whatever you feel like 🙂

Epilogue
The next challenge will be taking place in November. I need a month off, I think.

Anyway, the next challenge will be in November, and will be for NaNoWriMo. Stay tuned!


Day 23: Stuffed Tomatoes

September 23, 2008

It’s just a short one today. I’ve been working like a dog the past few days; I have a dental appointment on Thursday afternoon, and I wanted to get some flexitime accrued so I could go without having to take a half-day of my annual leave on it.

Flexitime is a fantastic idea; it’s a wonder more companies don’t do it. Sure, you don’t get regimented, orderly work days that finish on the dot at 5:00 p.m., but you also allow more flexibility and freedom for your workers, ultimately resulting in a happier and probably more productive workforce. Oh, well.

Dinner tonight was stuffed tomatoes, as mooted yesterday. I got two big beef tomatoes, and cut off a little hat from each one and scooped out the seeds and most of the internal flesh, leaving me with two hollow tomatoes.

I set them aside, and then gently fried some chopped onions, garlic, and celery, and then added some beansprouts because I had them lying around and was in that kind of mood. I seasoned them, and while they were frying, I cooked some rice. You can use boiled or steamed, whatever floats your boat.

When it was cooked, I added the rice to the mix and stirred it all in, adding some dill weed to flavour it. I love dill, it’s one of my favourite herbs. It has such a wonderful flavour; sort of creamy/buttery. It’s also a carminative, meaning that it’s good for your digestion and soothes the stomach.

Now, if you’re a clever person, like me, you might also think of adding pine nuts or something similar to this dish, possibly toasting them a little before hand. If you’re a person who can actually outremember a goldfish, unlike me, you’ll make sure to add them in. Oh, well. Take it as read that the dish contains pine nuts or similar; I find that sunflower seeds, lightly toasted in a pan, make a delicious and crunchy addition to rice dishes and can quite easily take the place of pine nuts.

I then lined the tomatoes with some slices of Cheezly, of the cheddar-style variety, and stuffed the rice mixture into them, and put the hats back on them before baking them for about twenty minutes or so in a hot oven.

Man, were they good! The flesh of the tomatoes was cooked just right, it was just melting away, and combined beautifully with the Cheezly. The rice mixture came together in a slightly sticky mass that was still able to fall apart as rice should. The whole thing was so damned good I’m tempted to make it again tomorrow… Except that I have another tofu dish planned, with a Japanese theme again. Stay tuned for more good eatin’!

Tomato image via Tomsil.