However, author and vegan chef, Aimee Ryan, assures me saying no to animal products doesn’t mean missing out. In fact, if anything, she believes cooking can become more enjoyable.
“Adding those parameters of what you can and can’t use, and using new ingredients, actually inspires a lot of creativity,” explained Aimee, who has been a food blogger since 2012, when she set up the popular recipe website, Wallflower Kitchen.
“You have to use your creativity and find alternatives, and that can be really fun. Plus, it is almost ridiculous how easy it is to find vegan food nowadays. You can go into almost any supermarket, shop or café and there will be amazing food on offer. It’s not like it was when I first went vegan, when I had to live on chips and salad!”
Having gathered a dedicated fan base for her simple, delicious and easy-to-follow recipes online (her Instagram account currently boasts more than 20,000 followers), Aimee recently celebrated the publication of her first book, Great British Vegan, which focuses on traditional, home comfort classics.
With unique takes on everything from shepherd’s pie to bangers and mash, the cookbook is aimed at people who are “vegan, flexitarian or simply interested in cutting down on meat consumption” and proves meat-free cooking doesn’t have to be complicated – especially as each dish was designed in Aimee’s own small home kitchen in Brighton.
Aimee explained: “A lot of people associate vegan food with more exotic foods or healthy meals, which is great because I love dishes that are healthy, nutritious and wholesome.
“But you also don’t want to give up the familiarity of a favourite dish – it’s about swapping the ingredients.
“It’s a total buzz when you make a meal for a non-vegan and they love it, especially as you know you’re opening their minds. It’s good to challenge the belief that a vegan diet is restrictive. I’ve even converted my parents, who are almost entirely vegan now.
“My dad, previously, would have bacon, steak and meals centred on meat, but now he never eats meat and only has cheese or eggs a few days a week. He’s really enjoyed discovering new recipes, which is so amazing.”
Her favourite recipe from the book, a cider and bean stew with herby dumplings, Aimee says, captures all of the above, and recipes like tofish and chips mean pub grub is back on the menu.
Her favourite recipe from the book, a cider and bean stew with herby dumplings, Aimee says, captures all of the above, and recipes like tofish and chips mean pub grub is back on the menu.
With so many manufacturers and restaurants now offering vegan options and an estimated 600,000 people following a plant-based diet in the UK, Aimee says it’s only a matter of time before veganism becomes the norm – and luckily, that won’t mean giving up our favourite foods.
She said: “I think we’re moving towards a world where people will be mostly plant-based in the future. That’s just the way it seems to be heading.”
https://www.sundaypost.com/fp/vegan-chef-aimee-ryan/
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