A record number of people have signed up to do Veganuary and forgo all meat and dairy for at least the first month of the year. For the vegan-curious, it can be a great way to see how life after meat might look. It can be a challenge though, as we have to change the way we think about food, the way we shop, cook and eat.
The first thing you’ll notice about going vegan is that you’ll tend to feel more hungry than usual. After a lifetime of eating meat and dairy, your body can feel a craving for protein, so it’s important to replace those nutrients with plant-based alternatives. In general, though, the health benefits and good feeling that comes with going vegan are numerous. Most of all, you can be satisfied with what you’re doing for your health, animals and the planet. Most importantly, though, you’ll be able to tell absolutely anyone who’ll listen for the whole month.
Planning your meals in Veganuary is all well and good, but what happens when you get the hunger pangs between lunch and dinner, or before bed? Here are some tips and recipes for the ultimate vegan snacks to get you through to the end of the month and help you tick that Veganuary box.
5 Secret Vegan Flavours this Michelin Star Chef Loves
Galway’s Michelin-star chef, restauranteur and writer JP McMahon joins Irish vegan-guru twins The Happy Pear and shows us five brilliant flavour hacks for vegans. These are simple to replicate and locally sourced and will pack a powerful punch to upgrade your vegan meals and snacks.
Michelin-Star Indian Chef Shows how to Make the Perfect Dal
Atul Kochhar, the first Indian chef to be awarded a Michelin star, shares his secret to the perfect dal. The Indian lentil dish is a satisfying staple for vegans, and can easily be made in batches to reheat as a full meal, a side or even a dip for quick snack.
Six Tips For Vegan Zero Waste Cooking
Take the opportunity in Veganuary to discover the part of the vegetable that you usually don’t use (but can actually add layers of complexity, flavour and texture to your vegan cooking, while reducing your food waste) with Austrian Michelin-star chef Paul Ivic.
You’ve probably got hummus coming out of your ears at this stage, so switch to the Middle Eastern spicy egg-plant alternative with this Baba Ghanoush. Dial up the chilli or add your favourite spices for variations to keep things interesting.
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