VEGETARIAN COFFEE WALNUT CAKE, easy-peasy indulgence, egg & butter free

 Who would have believed a cake free of egg & butter could be as good as this?

Vegetarian Coffee & Walnut Cake
'Very, very good on the day after it was made' Taster

Nothing beats Nigel Slater's ultra-rich Coffee and Walnut Cake but this vegetarian one comes in a good second.  Darkly flavoured, heavy-crumbed and not overly moist, it's achieved without eggs or butter.  It has lovely 'bite': dense rather than airy, more gingerbread in texture than sponge.  

67 has been testing several vegan and vegetarian cakes (see Notes Below) and this one is so tasty, it can pass for the conventional thing. It was inspired by a vegan website but has undergone so many changes since the first test (not least of which is the substitution of organic milk for plant milk) can now be considered a 67 recipe.      

Make it a day before it's needed to give the flavours time to settle.  A thin layer of icing and a few (optional) nuts are all that's needed to dress it up. 

Cost: £2 (without icing) + £1 for icing
Makes: 1 8x11.5inch/20x30xcm rectangle (or 9inch/23cm round/18 cupcakes)

Ingredients:
   220gm/7.75oz plain flour 
   175gm/6.1oz sugar +
     20gm/3/4oz ground almonds  OR 200gm/7oz sugar
   1 tsp baking soda
   1/2 tsp salt

   240ml dairy or plant milk less 1 tablespoon
   1tbsp instant coffee in 1 tbsp boiling water
   2 tsp vanilla
   80ml light veg oil
   15ml (1 tbsp) white wine vinegar

   Icing
     50gm butter or vegetable substitute, at room temperature
     50gm icing sugar
     25 finely chopped nuts

Method:

1. Preheat oven to 180c/350f
2. Line an 8x11.5inch/20x30cm rectangular pan with greaseproof paper
3. Whisk all dry ingred in a large bowl until thoroughly combined
4. Mix liquid ingred in a jug, blending well; pour into flour
5. Blend using electric beaters or a table top mixer - 2-3 mins; don't overbeat but make sure everything is well blended
6. Pour into pan, use a spatula to level the surface
7. Bake 30 mins or until toothpick inserted in middle comes out clean
8. Cool completely on a cooling rack; place cooling rack on top of the tin and invert it.  Remove paper. Invert back onto a serving platter.
9. Icing: whip butter until creamy; add icing sugar gradually; stir in nuts or scatter nuts over once cake is iced
10. Spread a thin layer over the cake

Comments:
'I wasn't impressed the day it was made but it was very, very good on the day after.' Political Agent
'Gosh, this was good and the coffee tempered the sweetness.' Retired writer

Tips:

• for a circular cake us a 9inch/23cm springform pan, lining the base and generously brushing the sides with vegetable oil
• the flavours might be a bit strong for kids; they'll love chocolate shortbread  - a doodle to prepare - instead
• for cupcakes, reduce cooking time to 20 mins; a toothpick stuck in the centre will come out clean when it's done
• some may prefer to make 1.5 times the icing recipe

Notes:

67 adapted this recipe from a vegan blogsite after experimenting with vegan  ingredients and techniques.  Some of the results have been surprisingly good though nearly all the products have high levels of sugar.  Many are quick and easy to put together.
But there's no doubt about it: some Vegan cakes can be...well, a teensy bit odd, in texture and in aftertaste.  And the recipes call for ingredients which 67 hesitates to use.  Coconut oil (dairy-free) is high in saturated fat and is currently on the American Heart Association's forbidden list.  Nearly all plant milks contain added sugar, oil or other products and those that don't have eye-watering prices.  (Hemp milk is £4/litre.)  
Cooking without eggs and butter isn't a problem - in fact it's a money-saver - but this blog prefers to replace non-dairy milks with skimmed organic milk and coconut oil with light vegetable oil.

More on NavBar:Recipes I/Cakes

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and  may not be reproduced, in any form, without the author's written permission.

ONION JAM, Vegan, Sassy & Savoury, with bacon opt

Savoury & Sweet Tomato Jam, a sassy accompaniment to cheese...

Savoury & Sweet Low-Salt Tomato Jam
'Amazing. Very yummy.' 'Delicious! Good strong taste.'Tasters

In 67's Low-salt Tomato Onion Jam, the elements of sweet and sour are in perfect balance.  It is subtly but unmistakably sweet, nothing like Italian tomato sauce; vinegar and sugar bring brilliant undertones to the overall flavour.  Even when using common-all-garden supermarket tomatoes, the result is excellent.  

The biggest question?  How best to use it.  The jam is so sensational with home-made bread, cheddar and cucumber, you'll hesitate to return to mass-produced brown pickle.

Tomato Jam is vegan but to satisfy those lusting helplessly after bacon jam, an option for a lower-salt Bacon & Tomato Jam is offered below.

Cost: £2
Makes: 1.5 cups

Ingredients:
   125gm/4.5oz sun blush tomatoes, either home-made (frugal) or purchased

   1 large onion, finely diced (one cup)
   2 cloves garlic, grated
   1-2 tbsp olive oil

   100 gm fresh tomatoes, core removed and diced (1 med-large)
  
   1 tbsp packed brown sugar
   2 tsp white sugar
   25 ml maple syrup (or honey for non-vegans)
   35ml white vinegar
   15ml fresh squeezed orange juice
   zest of 1/2 orange
   1/2 cup coffee
   
   coarsely crushed black paper

Method:

1. Heat med-sized heavy bottomed pan over med heat, add olive oil, onions and garlic; cook stirring until onions are translucent (about 5 mins) 
2. Stir in diced fresh tomatoes
3. Add sugars, maple syrup/honey, vinegar, coffee & orange juice; bring to a boil; allow to bubble 2 strongly mins, scraping up any bits stuck to the pan 
4. Reduce heat to med-low; simmer at a low bubble until almost all the liquid is gone and the mix is  thick - about 20 mins 
5. Meanwhile, chop sun-blush tomatoes coarsely 
6. Transfer half the onions and half the sun blush toms to a deep bowl or blender; process roughly (a stick blender does nicely) - aim for an interesting texture not puree
7. Pour back into the pan with the rest of the onions; add rest of sun blush toms & mix well
8. Season with pepper
9. Cool
10. Eat within 3 days    

Bacon Option:
    Stir in two slices grilled lean back bacon, grease removed with paper towels, and chopped into thin strips.  

Comments: 
'It was delicious, good strong garlic taste and would be great with cheese fries.'  Office organiser with blood pressure issues.
'Amazing - very yummy with Giacobazi cheese.' Political Agent 

Go to Sauces/Dips for more condiments...

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This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.

REDUCED FAT LEMON & GINGER CHEESECAKE, easy

Magnificent American Style baked cheesecake that's light, refreshing and satisfying...and reduced fat!

Light & lemony baked cheesecake, American style (in a 9x13inch pan)
'Excellent taste & texture!' 'Lovely burst of lemon' 'Really, really great' Tasters

67 loves the weight and creaminess of American cheesecake but in London you can never be sure what you'll find on your plate.  Some are so dense they're almost unpleasant, some contain gelatine or condensed milk (both no-no's as far as 67 is concerned) and some are as light as air but almost insubstantial.  Disappointing when slices are £4.50 each.

67's Lemon & Ginger Cheesecake falls between the dense and the insubstantial - in a good way.  One taster said the 'consistency was that of a good French patisserie'.

Partly this is due to replacing ricotta with reduced fat cottage cheese (which also cuts cholesterol in what is already a high-fat/dairy product).  Lemon zest and juice were bumped up for added flavour then combined with a slurry of cornflour and water to maintain 'body' in the final product. 

Cheesecake Bars

The base of coarsely processed ginger snaps - which does not go soggy - is the perfect contrast to the fine texture of the cheesecake.  

If you have a good food processor, nearly all the cheesecake ingredients can be blitzed in one go.  Otherwise, a hand mixer with a powerful motor will be fine.

Cheesecake, US style
(Stock Photo)

This is not a frugal dessert but it makes a deep 9inch/23cm cheesecake which will feed a crowd.

To make it go further, and to encourage portion control, bake it in a rectangular pan 9x13inch
/23x33cm and cut into bars.  Either way, it's perfect for a gathering.

Start early; the cheesecake takes several hours to cool. 

Cost: £9??? or thereabouts (i.e. *60-45p a slice)
Serves: 15 slices/24 bars

Ingredients: 
   250gm/9oz own-brand ginger snaps
     40gm/1.5oz melted butter  

  340gm/12oz full-fat cream cheese (only a specialist product like Roni's or Philadelphia will do)
   454gm/16oz reduced fat cottage cheese**(you will likely need 1x500gm plus a small tub)
(both the above at room temperature)
  
   1 1/3 cup sugar
  
   4 medium eggs at room temp

   1/4 cup fresh lemon juice
   2 tablespoons lemon zest
   1/2 tsp vanilla

   1 1/2 tablespoons cornstarch
   1 1/2 tablespoons water

Garnish: icing sugar
   and/or fresh fruit

Method:

1. Preheat oven to 180c/350f
2. Pour 1 1/2 tubs reduced fat cottage cheese into a strainer and allow liquid to drip through
3. Line the base of a 9inch/23cm springform pan (removable sides) with greaseproof paper.  Brush sides liberally with butter.  OR line rectangular pan 9x13inch/23x33cm with greaseproof paper.
4. Roughly process ginger snaps into  coarse rubble - there should be fine bits & crunchy bits. (Or place biscuits in a strong plastic bag and bash with a heavy rolling pin).  Mix with melted butter and press into the pan the back of a measuring cup to make an even layer
5. Bake 10 mins; cool.
6. TURN OVEN DOWN TO 165c/325f
7. Measure out 454gm/16oz strained cottage cheese into a bowl; process or use a stick blender to remove lumps (it should look like cream cheese when ready)
8. If you have a good food processor, place cheeses, sugar, eggs, lemon juice & zest & vanilla into the bowl and process finely OR
9. Otherwise, in a large bowl, beat cream cheese until soft.  Add blitzed cottage cheese; blend.  Beat in sugar gradually.  Add eggs one at at time, mixing well after each one.  Beat in lemon peel & juice and vanilla.  
10. Mix cornstarch and cold water to form a paste; pour into cheesecake mix
11. Beat/process on high speed till well combined
12. Pour into the pan
13. Bake in the oven 1 hour 10 minutes or until golden around the edges with a slightly wobbly middle.
14. Turn oven OFF; return cheesecake to oven; shut door.  Leave overnight or at at least 4 hours.  
15. When completely cold, dust lightly with icing sugar

Comments:
'Excellent...enjoyed the texture and taste.' Secretary of State for Scotland, David Mundell
'Perfect texture; I savoured every mouthful.' Local Council Candidate 

'A lovely burst of lemon that's refreshing; it has the consistency of a good French patisserie.' Political Agent

'Great!  Really really great!  I love cheesecake; this one is really good.' Campaign manager
'I feel so much better after having that!' Busy Local councillor 
'I love that the base is not soggy!' Retired writer

Tips:

• if cholesterol isn't an issue, ricotta or ordinary cottage cheese can be used
• ginger snaps can be replaced with digestives (plain or chocolate)
• if you liked this, you will probably also like No-bake Orange Cointreau Cheesecake

* Philadelphia cream cheese periodically goes on special at Tesco

** 67 used M&S cottage cheese

 For more low-cal desserts,  go to NavBar: RecipesII/Skinny...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

HOW TO...STAFF CATERING ON ELECTION DAY

TIPS FOR CATERING ON ELECTION DAY

Hopefully, your constituency office won't have this problem! 

(Courtesy of CARTOONSTOCK.COM: licensed for reuse under this Creative Commons Licence)  

GET ORGANISED

This post incorporates material from Surviving Desk Top Lunches & Eating Healthily While Campaigning

If there is one thing required for feeding large (-ish) groups of people it is ORGANISATION.

First, work out: 

• are you doing breakfast, lunch and/or afternoon tea, and if so, in what quantities
• are you going for hand-friendly food or a buffet with salads, cold meats, dips, crudites?  And plates?  And cutlery? 
• amount of food will depend on budget but generally for lunch involving 10-12 people: 3-4 sandwiches each of meat, fish, vegetarian, vegan, each sandwich cut in four (i.e. 48-64 pieces); 12 cooked chicken legs or sausage rolls, raw vegetable crudités, 2 batches cookies, 1 large cake, maybe a big bowl of spiced popcorn (frugal)
• See Skinnier Sandwiches on a Budget
• have you found people who can cook/bake and either will organise groups of food (i.e. sandwiches/cakes/cookies) and/or prepare food 
• who will transport the food
• what can be made a week in advance and frozen; what should be made the day before and what should be made on the day?

A WEEK IN ADVANCE

BACON JAM WITH BRANDY, an indulgence, good value, lower sugar, free from added preservatives,

An outrageous, sophisticated savoury spread...

first published 2018; updated 11/22

'Breakfast in a Jar'?
'Wow! Best thing I've ever eaten' 'Sweet & savoury'

Warning: this recipe is not suitable for people with blood pressure issues  (a lower salt alternative is offered  in Onion Tomato Jam - bottom page) 

If you're a fan of the occasional hit of bacon and haven't yet had - or thought you couldn't afford - bacon jam, prepare yourself for a sensational culinary experience.

Bacon jam is a salty, sweet, tangy oniony condiment studded with bacon bits; it has multiple layers of fabulous flavour.  

It's absolutely marvellous on toast, 
with hard cheeses like smoked cheddar or a creamy cheese like brie.  It can replace mayonnaise in sandwiches.  




Bacon jam has been around for awhile, but mostly in upmarket delis and restaurants with prices to match.  This recipe*, though indulgent financially, is still much better value.  It's also lower in sugar and free from added preservatives.  

The apricot brandy adds an intriguing layer of flavour but if it's not your taste, replace with fresh apple or orange juice. 

The jam can be stored in the fridge until the expiry date of the bacon but honestly?  It won't last that long.

For small households, check out: Bacon Jam for Small Households

Cost: £6.00'ish (2022)
Makes: 2 cups 

Ingredients:
    250-375gm/9-12oz back bacon that has some fat (nitrate free if you can get i
        

Bacon & Onion Jam

    2 med onions diced (2 cups)
    3 cloves garlic, grated 
   
     2 tbsp soft brown sugar
   50ml maple syrup 
   70ml/2.4oz white wine vinegar
   30ml/1oz cherry brandy (or whiskey, brandy or fresh fruit juice)  
     1 cup coffee
   
     coarsely ground pepper

Method:

1. Preheat oven to 180c/350/gas 5
2. Lay out bacon slices on cooling rack on baking trays; bake 15 mins
3. Move bacon to paper towels; save 1-2 tsp bacon fat
4. Heat large deep pan over med heat, add bacon fat, onions and garlic; cook stirring until onions are translucent (about 5 mins) 
5. Add brown sugar, maple syrup, vinegar, coffee & alcohol; bring to a boil; allow to bubble 2 mins, scraping up any bits stuck to the pan 
6. Reduce heat to med; simmer at a low bubble until almost all the liquid is gone and the mix is  thick - about 35 mins (the wider the pan; the faster it will reduce)
7. Meanwhile, chop bacon into small pieces
8. Transfer half the onions and half the bacon to a deep bowl or blender; process roughly (a stick blender does nicely) - aim for an interesting texture not puree
9. Pour back into the pan with the onions; add rest of bacon & pepper to taste;  mix well
10. Cool; transfer to airtight jars
11. Store in fridge one month or until bacon expiry date

Comments:
'Wow, it's amazing - the best thing I've ever eaten!  It has a completely new taste.  I'm going to learn how to make it.' Political Agent
'It's delicious. I love the sweet & savoury'  Campaign Manager
'It's breakfast in a jar. I'd eat more but bacon isn't good for my blood pressure.' Office manager

Tips:
A vegetarian version of this is available, Tomato Jam

*adapted from Christopher Sjuve 'The Bacon Book' 

Go to Sauces/Dips for more condiments...

Please leave a comment in the box below 

This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.

STAWBERRY HAM SALAD, vegan option

Say Hello! to spring with this sassy salad combination...

Ever so quick and easy: Strawberry Ham Balsamic Salad
'A winner; I loved the flavours and textures.' Taster

Strawberry may seem an odd thing in a savoury salad but the juicy sweet fruit goes well with cold meats like ham or cooked bacon.  

Inspired by tv cook Valerie Bertinelli, 67 wanted something very, very easy and super-quick to put together.

It's an 'impulse' salad designed for UK weather.  You know, taking advantage of any sunshine & warmth which miraculously continues at the end of a working day.  Giving in to an impulse, picking up ingredients on the way home, relaxing and basking in warm weather.  

It's an indulgence, to be sure, but who doesn't yearn for an opportunity to bite into  the first berries of spring and dispelling memories of a long, hard winter? 

A frugal version of this recipe that takes more time is given in Tips.

Cost: £3-5 
Feeds: 3-4

Ingredients:
   1 x 100gm pre-packed mixed leaf salad (67 used baby leaf rocket)
   70 -100gms prosciutto OR Spanish serrano & chorizo selection* (2x taster packs)
   2 generous handsful sweet strawberries, sliced thickly
   few tablespoons flaked almond

   Balsamic Vinaigrette 
      3-4 tbsp good olive oil
      1 tbsp balsamic vinegar
      good pinch salt and 1/8 tsp pepper, pref. coarsely ground
      1 rounded tsp wholegrain mustard
      1/4 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning

Method:

1. If leaves are not organic, rinse briefly in a 8-2 solution of water and white vinegar; drain; pat dry; spread out on a platter 
2. If platter isn't big enough for one layer, do two, dividing fruit, meat & nuts accordingly
3. Scatter strawberry slices, then almonds over base layer; dot surface with strips/folds of meat
4. Repeat on second layer
5. Season with pepper and a little salt
6. Serve dressing separately
7. Serve with fresh bread

Frugal option: spinach or other salad leaves; 100 gms bacon in strips, fried till crisp instead of deli meat; replace almonds with one third recipe crispy croutons 

Vegan option: replace bacon with vegan bacon bits, made with bacon-sized strips of bread instead of breadcrumbs

Comments:
'A real winner; the combination of fruit, ham and nuts with the slightly bitter salad is really really good.  I loved the flavour and texture.' Retired writer
                                                                                                                                 
Tip:
Strawberries infused with Balsamic Vinegar make an unusual & tasty dessert. See Ina Garten on Food Network.

 *M&S £1 each
More salads on NavBar: Recipes II

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission 

SPELT WHOLEMEAL LOAF, with Yeast: vegan, very low fat, higher fibre &protein

THIS RECIPE IS BEING UPDATED 

TO TAKE ACCOUNT OF THE AVAILABILITY OF COMMERCIAL YEASTS

FRUGAL VEGAN: FEISTY TRANSITION SALAD, simple, budget-friendly

A substantial packable salad with loads of vegetables and protein...

first published October 2017

Spinach, Bean & Vegetable Salad, Vegan
'Substantial but refreshing; perfect for transition seasons' Taster

Salads always seem a little insubstantial at the beginning of spring and the end of summer, even if they offer strong nutritional and digestive value. 

Which is a shame because using spinach instead of lettuce and adding pulses to traditional salad ingredients does a good job of meeting the body's needs in cooler weather.  If the body's still clamouring for something warm, add a piping hot mug of soup/broth, a baked potato or wholemeal toast.   

This is a budget friendly dish that can cost as little or as much as you like.  It's  easy to transport and assemble.  

Cost: depends on what's in your fridge but easy on the wallet 
Feeds: 1 but multiplies easily 

Ingred:
   generous handful spinach leaves, washed, drained and with stems removed
   generous chunk of cucumber, sliced
   small to med carrot, coarsely grated 
   one med-large tomato, sliced thickly, sprayed with olive oil & lightly salted
   half an avocado, peeled & sliced, with 1/4 lemon squeezed over, seasoned with pepper & salt
  tinned kidney beans, washed and drained (generous handful or a few tablespoons, depending on dietary requirements)
   raw mushrooms, med sliced (opt)
   sunflower seeds

Optional: 
   any other seeds and nuts: pumpkin seeds, walnuts, almonds (remember: a 1-1-1 mix of sesame, sunflower & pumpkin seeds is said to have as much protein as steak)
   cooked leftover veg like broccoli, green beans, cauliflower, mange tout

Method:

1. arrange ingredients prettily on a plate
2. sprinkle on seeds and nuts if using
3. pour over vinaigrette dressing

Tips:

1. If salad ingredients are not organic soak 20 mins in 9 parts waiter, 1 part vinegar, drain & rinse before patting dry
2. To make this a portable lunch, pack cucumber, tomatoes, avocado and mushrooms whole - slice on site before assembling; place lettuce, carrot, beans and seeds in separate sealable sandwich bags; pour dressing ingredients into a small jar with tight fitting lid lined with clingfilm, shake vigorously before pouring over completed salad
3. For other frugal salads, see Fantastic Frugal Salad and Perfectly Pretty Salads

For more salads, go to NavBar/Recipes II/Salads

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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.

ALMOND CHOCOLATE MERINGUE COOKIES: flour & dairy free, indulgence, super-easy

Unexpected guests?  These gorgeous little almond cookies are the bees' knees...

Exquisite Almond Cookies, swift & sensational 
'Love it, love it, love it!' 'Light & Crumbly' 'Yes to the chocolate ones!'  Tasters

These gorgeously tasty crisp little biscuits* are super-simple to produce.  A  kind of arty nutty macaroon, they're striking in appearance, taste and texture.   

They're a busy cook's dream --  ready for the oven in no time and baked to golden splendour in 10 mins.  Who could ask for more?

They live up to their reputation as an indulgence.  They're not exactly frugal but are so rich, portions can be kept small.  One or two will satisfy a sweet tooth.   

67's tasters were wildly enthusiastic about the biscuits but 67 found them a little too sweet.  A lower-sugar version is in the offing.  

Cost: £2
Makes: 2 dozen 

Ingredients:
    1 large egg white
    75gm/2.6oz sugar
    1 tsp vanilla extract

  200gm/7 oz flaked almonds
    50gm chocolate chips (opt) 

Method:

1. Beat egg white until frothy and white but not forming peaks
2. Continue to beat, adding sugar a tablespoon at a time; mixture will thicken and form stiff peaks 
3. Add vanilla; blend
4. Preheat oven to 180c/350f
5. Stir in almonds ensuring all are well coated
6. Drop by tablespoonsful onto a lined baking tray, leaving a little space in between
7. Add a few chocolate chips to final third of the mix  for variety (opt)
8. Dip clean fingers in a bowl of warm water, shake off excess, gently press on biscuits to flatten slightly. 
9. Bake 7-10 mins or until golden brown; turning tray from front to back half-way through
10. Cool on the tray
11. Handle carefully

Comments:
'Love it, love it, love it!  They're like macaroons but I love the almonds.' Campaign Manager
'I don't like almonds but these are good - light and crumbly.  One of the best you've made.' Political Agent 
'Really great.  I'm a chocoholic so the chocolate ones are for me!' Boston Political intern 

Tip:
Reduce sugar by 25 grams and add finely chopped glace cherries

                                                                                                                                          *adapted from Renana's kitchen.                                                        

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

EDITORIAL: VEGAN MANIA

updated  8/22 

2018 was definitely the year of the Vegan; veganism went 'mainstream'   faster than expected.

BACKGROUND

You didn't have to look far to find weekend and nighttime vegan food fairs (in London, at Hackney and Broadway).  One could even find vegan wine & cheese  tasting nights run by slightly chi-chi events companies.

Supermarkets, having seen increased sales in Veganuarys since 2014, pulled out the stops to offer more vegan food.  Many restaurants now offer vegan options; vegan restaurants offering seitan (wheat gluten) versions of 'dirty' burgers and 'fried chicken' were popular.  Investment money poured into the development of plant based meat and dairy-free products - the industry was predicted to be worth $40billion by 2020 - but in a world dominated by a Cost of Living Crisis, such investment has stalled.  

WAS BECOMING VEGAN A FAD OR A WORLD CHANGING DEVELOPMENT?

In 2016, the Vegan Society commissioned an Ipsos Mori poll of 10,000 people which extrapolated that Britain's vegan population had shot up sharply from 150,000 to 542,000 over 10 years.  60% were estimated to be female and almost half were 15-34 years old. 

(The Vegetarian Society and NHS estimated just over 1m vegetarians in the UK while a 2019 Grocery Magazine survey suggested it was over 3 million.  Britain's total population is 65 million).    

WHY DID VEGANISM BECOME SO POPULAR?

What's been described as 'an evangelical movement with a strong confrontational message' became trendy.  What was behind it?  

Was it just the inevitable outcome of government advice to include more fruit and veg in daily diets?  

The participants in the Ipsos Mori poll reported three main reasons: personal health, animal welfare and the environment.  Personal health topped the list. 

Animal Welfare & the Environment

Vegan activists quoted in a Guardian article cited so called 'advocacy' films 'exposing' gory scenes in factory farms and slaughterhouses, Jeremy Corbyn's vegetarianism and climate change as major factors.  They think they're riding a wave which will force the food industry worldwide to switch to sustainable, plant-based agriculture.  Some even think they can push the government to abandon tax breaks and subsidies to animal farmers. 

There is no doubt that veganism is a force for good at a time when the food industry needs a jolt.  Change can be slow, and there have been too many food scares and too little care for the income deprived. 

Good Health

Anyone interested in good health will fully support more people, with budgets large and small, taking an interest in plant based foods.  Vegetables add fibre; fibre aids digestion and the absorption of vitamins and minerals and increases well-being.  67 believes meat will always be an important element of many healthy diets but so is making the effort to cut back on quantity and improving the quality of meat, and replacing it with non carnivore options like veg and pulses.

And also?  Some vegan food can taste really really fresh, interesting and good!   


BUT...FULLY FLEDGED VEGANISM IS DIFFICULT 

• B vitamins are vital for physical and mental health.  A vegan diet does not include them and supplements ARE necessary  
• A balanced vegan diet requires careful combinations of foods; new vegans need a lot of advice and feedback 
• Exotic (often expensive) ingredients are added to vegan foods to help meet nutritional needs; they can affect taste and texture - and not necessarily in a good way 

AND...VEGAN FOODS AREN'T ALWAYS GOOD FOR YOU

• Many dairy free milks contain sugar, oils, thickeners and/or other additives.  (2022: New products containing only nuts, water and salt are now on  the market for under £3 a litre ) 

• Unhealthy additives are common in vegan food production and it's just sad to see them in foods marketed on their health-giving properties

• Dairy-free fats often rely on coconut oil; coconut oil contains 85% saturated fat.  Despite claims that coconut oil is 'metabolised differently' from other saturated fats the American Heart Association advises against eating it

• Vegan snacks and sweets such as pulse-based crisps and plant-based energy bars may be healthier than conventional processed snacks but are no substitute for a sensible diet

• Savoury sauces and breakfast cereals that replace sugar with maple syrup are still adding unnecessary calories to the body 

IS THE MEAT INDUSTRY IN DANGER FROM VEGAN FOOD? 

Shoppers have already been thinking about the way we produce food.  Vegan mania could be the spur to encourage more compassionate meat production and greater consumer choice.  Vegan food will become more accessible and more popular.  These are all good things.  

But it's likely that the flexitarian, and not the vegan lifestyle, will dominate the future. 

Here's why...

• Vegan converts all say how good they feel on a vegan diet but new diets have that effect; it's inevitable once the body doesn't have to process junk food and ultra-processed foods.  But for many people (especially the majority who can't afford regular supplements), the body will eventually demand more conventional protein and suffer without it

• Cost will eventually reduce the number of fully-fledged vegans.  Raw nuts, one of the main vegan proteins, are as expensive as quality meat.  Half a kilo/1 pound of vegan favourite, cashews, will set you back £11-12.  Essential Vitamin B12 supplements are not cheap.

• The vegan movement is strongly rooted in a so-called moral/ethical standpoint that is often anti-capitalist and aggressive.  The current movement is more relaxed, reflective and - dare one say it? - virtue-signalling; it's the new 'cool' taken up enthusiastically by the young.  The first group defines the second as a 'lifestyle choice'.  Will the clash between the two put off 'new' vegans?  Vegan advisers in the past have threatened to withdraw dietary advice unless the vegan recruit becomes a part of the 'cause.'

• Almost half the participants in the Ipsos Mori poll were 15-34 years old; in future they will likely always include more plant-based foods in their diets.  How many will remain fully vegan?

• 40% of the females in the Ipsos Mori poll chose to became vegan as a personal health choice.  Health workers raise concerns that veganism will be just another socially acceptable means of cutting out huge food groups.  For these people, being vegan could eventually run its course and be overtaken by another trendy means of controlling food intake.

• The fightback has already begun.  A Canadian chef being picketed by aggressive animal rights activists butchered a leg of venison in front of them.  The plant vs animal debate will open out and questionable statistics and assumptions in 'advocacy' films and articles will come under closer scrutiny. 

AND YET...HURRAY FOR VEGAN CHEESE?

One development worth celebrating is vegan cheeses.  

Dairy Cheese is high in nutrition - calcium, vitamin B12 & high quality protein - but is also high in saturated fat.  It's not recommended for the many with cholesterol/weight issues.  In the UK, however, the unique variety of cheese tastes and textures are difficult to give up.   

Vegan cheeses in the UK are in the early stages.  Two main types dominate the chiller section in organic supermarkets.    

Hard 'cheeses', made mainly from coconut oil, are at the lower end of the price scale (£2-3 a package).  They look like conventional hard cheese - 'cheddar', 'slices', blocks of 'Parmesan'.  But they can be as high, if not higher, in saturated fat than dairy cheese and contain many other products.

Fermented vegan cheese is a more interesting proposition.  Fermented nut milks are treated in a similar way to dairy cheese.  They produce soft cheeses like brie and savoury cream cheese with only a few added natural ingredients.  However, they  cost a staggering £7-8 (2019) for a small packet.    

67 previously experimented with a cream sauce made of cashew nuts; it wasn't successful but 67 has high hopes for vegan cheese.  67 will be undertaking a taste test of vegan fermented cheeses in due course.  A post will follow.

Tips: 

Also see the How to...Page (on the nav bar above) for posts on Peaceful Co-existence at the  dining table,  Is the Vegan movement getting a little out of hand? and Balancing Vegetarian Meals  

Sources:
Supermarket research & interviews by 67goingon50 
Guardian: The Unstoppable rise of veganism: 1/4/18 by Dan Hancox
               UK supermarkets report surge in vegan sales: 2/2/18 by Rebecca Smithers
               Chef butchers venison in front of vegan protestors, 12/4/18 by Calum Marsh
The Times: Peak Vegan, May 2017 by Damien Whitworth 
Why Veganism isn't for everybody BT Home, 11/2016 by Laura Dennison
Is Vegan Cheese Healthy? Stack, 13/11/2017 by 


Notes from previous 67goingon50 posts

Because vegan diets are so restricted (see How to Stay Healthy while Dieting), 67goingon50 does not recommend veganism as a full-time food option.  However, substituting some meat meals with vegan meals is a healthy option.    

Will 67goingon50 go vegan?  No.  67goingon50 is a Flexitarian blog which opts for the healthier choice, recipes that meet the criteria for reducing fat, cholesterol, salt and sugar.  It has always included vegetarian and vegan dishes in the starters, mains, sides, canapés and desserts section of the Recipes pages.  There will be more vegan/vegetarian dishes with a new focus on baking vegan with conventional ingredients. 

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.