2016 is the biggest ever year for vegans, with brands such as Quorn releasing egg-free products, Guinness planning to create a vegan beer, and Ben & Jerry's announcing dairy-free ice creams. Universities are generally known as places that advocate this sort of forward thinking and embrace positive change. Why then do so many British universities seem so behind on providing vegetarian and vegan options in their student unions?
This Mediterranean warm halloumi and potato salad is the perfect lunch on a hot summer's day. It's quick and easy to make, spicy and full of flavour and, whether your guests are meat lovers or vegetarians, they'll LOVE IT!! It's also perfect for anyone following a low FODMAP diet such as people with IBS or digestive disorders.
'Don't you miss meat?' This is the first question posed by the friends and family of the newborn vegetarian. The question, for me at least, isn't offensive. And the answer isn't complicated. I rarely miss the taste of meat - although I occasionally dream, like a vegetarian android, of mint-coated sheep - but I do miss the loss of ritual that accompanies meat consumption.
It's easy to realise that an animal had to be harmed to get a piece of meat onto your plate. But other products, such as dairy and eggs, are one step removed from the animal who produced them and are wrongly thought of as innocuous, friendly byproducts. This couldn't be much further from the truth - prepare yourself for some pretty grim facts.
Since beginning my new Food Optimising way of eating via Slimming World, I am always looking for ways to reduce my use of processed ingredients and for foods with lower syn values. This way of eating limits all kinds of flours, even wholegrain flours, although the whole grain itself, say quinoa, can be eaten freely in unlimited quantities.
For the last decade, The Vegan Society has been asked on a weekly basis how many vegans there are, and all we've been able to say in recent years was that we thought numbers would probably have doubled since 2006. On occasion, I've also replied that everyone eats vegan food on a daily basis, but that vegans just eat a little more plant-based than others.
There's no exact measurement for the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what's in season for different colours, flavours, and textures.
It's hard being a young girl these days. Someone always has a better instagram than you, with more pictures of detox smoothies that have more likes than your profile has put together. It seems that everyone else is exercising more, is doing better career wise than you, and has perfect hair while they do it.