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I'm vegan, but also cook meat- and other animal product- dishes for my omnivorous husband. I try to stay away from lacklustre ingredient replacements such as tofu where possible. I am very interested in the nutritional and 'ecological' aspects of food, i.e. slow food, local ingredients, animal welfare and primary industry economics. Having said that, I'm a student, part-time worker and more or less full-time housewife so I have precious little time for cooking, let alone getting to the local markets. I often have to compromise, but I never compromise on free range eggs, or any other chicken or pig products. The suffering of 'factory' pigs and chickens is beyond justification.