The most obvious candidate for this is gluten; there are so many bloggers and Instagrammers, a tribe of wheat free warriors out there promoting a gluten free diet for no apparent reason.
Genuine gluten intolerance and coeliac disease is debilitating and can be dangerous. It is also limiting, expensive and socially awkward, so why anyone without a genuine reason to cut it out should choose to do so is quite beyond my comprehension.
We have friends who are gluten intolerant, lactose intolerant or who suffer from any product containing oestrogen - milk, be it cow's, sheep's or goat's milk, its associated products - cheese, yogurt and dairy based ice cream, as well as eggs. All of them would, in an ideal world prefer to lift these limitations on their daily calorie intake.
Vegetarianism, veganism, flexitarian eating, pescitarianism are all personal choices, with the emphasis on personal. By all means make your own choice, but please remember that the key word is CHOICE, evangelise all you like, but let everyone else decide for themselves what they do or don't eat.
And remember, the number of zeros on your Instagram account does not equate to percentage points on an exam paper. Having a million followers may make you rich, but it doesn't make you any more qualified than me to dish out dietary advice.
Phew, having got that off my chest, I will get to the point, which is the meal I cooked this week, which incidentally turned out to be vegan and given so many are trying out this diet during Veganuary, I thought I should share it. I am in favour of, though not adopting Veganuary and dry January, they are akin to a trial period for a New Year's Resolution; stick with it for 31 days and then if it's not for you, give it up without any guilt or self recrimination. If you decide to carry on, great, just don't come over all smug and bore me to tears with an in depth analysis of the inner workings of your gut.
1 block of Tofoo tofu, cubed
Grated zest of a (Seville) orange
2 tsp crushed fennel seeds
1 tblsp runny honey (to make this truly vegan substitute with agave,date or maple syrup)
1 tblsp rice wine vinegar
1 tblsp soy sauce
½ aubergine, cubed
3 cloves garlic, sliced
Large handful of kale, finely chopped
1 tblsp sesame seeds
2 tblsp rapeseed oil - Bennett and Dunn is our preference
Noodles or rice to serve.
Combine the zest, honey/syrup, fennel, vinegar and soy sauce in a shallow dish. Add the tofu and stir well to coat each piece.
Leave to marinade for at least an hour.
Bring a pan of water up to the boil and blanch the kale for 2 minutes, drain and refresh in cold water. Drain thoroughly - ideally give it a good squeeze.
Put the oil in a wok and heat over a medium flame.
Throw in the sliced garlic and cook until just turning colour.
Add the aubergine and continue cooking until it starts to take on a little colour.
Add the kale and the sesame seeds and continue cooking for another 3 minutes.
Carefully add the tofu and its marinade to the wok. Cover with a lid and cook for 15 minutes.
Serve with rice or noodles.
Serves 2
Netherton Foundry Shropshire 2018 ©
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