blueberries for Babe, not bacon
*Warning* The follow post contains content that may disturb/offend vegans or vegetarians. Sorry.
I’m not a vegan. I would really really like to be, but there are a couple of things in my way.
- Yoghurt (tastes delicious)
- Salmon (tastes delicious)
- Leather (couches, handbags and shoes. No comparison)
- Honey (tastes delicious)
Only 4 things, so it’s not all bad – but it doesn’t help my conscience.
I stopped eating pigs because I had a childhood obsession with them – countless stuffed animals, trinkets, books – name anything pig related, and I probably had it, or was pining for it.
My old boss and manager (see picture below) also loved pigs – so much so they called themselves the “Pig Sisters,” and committed themselves to eating pig every.single.day. Not quite the same philosophy I had, but I couldn’t penalise them for their dedication. My boss even created a fictional character “Piglet Swiggins,” whom she painted fairytale-esque portraits of and penned whimisical tales of his adventures. Bacon was renamed ‘strips of Piglet Swiggins’ on the menu, which needed to be explain every time.
Yes, that is a pig on a spit. It took 11 hours to cook. It was amazing. For the first time in oh, probably 15 years I ate pig (I was 4 months pregnant here, and it was my birthday, can I blame it on either of those somehow?)
This is the creator of Pigglet Swiggins; that is the actual snout. She later ATE the snout too. Bless.
I went back to eating meat when I was pregnant. I’m not really sure why, it just kind of happened. I craved meat, and I was severely anemic, so I just went with what my body was telling me. I don’t feel bad about it; I had a pretty much perfect pregnancy, labour and birth.
I made this recipe today (maybe I needed to create something vegan to make myself feel better. Who knows?)
A variation, naturally.
- 1/2C coconut milk
- 1/8t guar gum
- 1/2 vanilla bean pod, scraped of it’s seeds (vanilla extract is fine)
- 1T agave syrup
- Pinch of pink sea salt
- 1/3C frozen blueberries
- 1 date
- Splash of water for blending
- Toasted coconut shavings (optional)
- Blend together blueberries, date and water.
- Combine coconut milk, salt and vanilla in a small saucepan. Bring to the boil.
- Reduce to a simmer, add guar gum, stirring until it thickens.
- Add in blueberry paste, reserving a little for topping off the servings.
- Pour into bowls and chill in fridge. It gets to a yoghurt sort-of consistency.
- Garnish with reserved blueberry, and toasted coconut shavings if desired.
I wanted it to look fun – I think it’s important for kiddies to be excited by their food – nature provides us with so many amazing colours, why not milk it? Beetroot, pumpkin, peas – beautiful colours that just jump out and smack you in the head with their vibrancy. I don’t know if Misty gets this quite yet (he’s more into eating cardboard, mmm) but it makes cooking creative for me.
I’ve found my thrill.
It’s not on a hill, but it IS blueberry.
Oh so pretty.
Kind to the creatures too. Hooray.