The Weekenders are brief letters from our editor where we feature a summary of links, tips, ideas, and recommendations from the week. We went to see Will’s family last weekend and they hosted a lovely belated birthday dinner for me. He was supposed to keep it all a surprise, but I figured it out earlier […]

Going Plant-Based: How It Started

The Weekenders are brief letters from our editor where we feature a summary of links, tips, ideas, and recommendations from the week.

We went to see Will’s family last weekend and they hosted a lovely belated birthday dinner for me. He was supposed to keep it all a surprise, but I figured it out earlier on in the week—oops!

I’ve been telling Will for weeks that I want to be vegan. My parents are aware, too, but it’s difficult enough participating in family meals as a vegetarian, never mind a vegan.

And so, I’ve settled on a good-enough-for-now compromise; we shop for groceries on a plant-based diet only and I opt for plant-based or vegan options whenever we dine out. The only real exception is if we’re with immediate family or at their homes, which was the situation last weekend.

Will asked me what I was going to do when we went to his family’s place because they planned on having galettes (one of my favourites). And thus, the super-secret surprise was ruined.

But I still very much enjoyed my galettes and (for dessert) crêpes!

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Pictured above, our mid-week dinner based on this braised cabbage recipe by Bon Appetit.

On that note, when did we start taking pictures of our food (anything really, but especially food) only when the lighting & styling is perfect versus documenting with flash at all hours of the day?

I also made this pesto on Tuesday because we had a whole head of broccoli sitting in the fridge, but accidentally used way too much garlic, so now I’m eating it as some sort of pasta e fagioli (“pasta and beans”).

Ever wondered what it’s like to be a celebrity ghost writer?

To be a writer or any sort of creative is to live with a perpetual sense of imposter syndrome.

Hope you all have a brilliant weekend.

  1. […] Since we’ve reduced animal products in our diets (me entirely, Will mostly), we’ve been consuming a lot more beans & legumes. And because there are a number of ingredients & recipes I want to try, I might as well make use of the aquafaba from our canned chickpeas! […]

  2. […] we are transitioning into plant-based diets, beans & legumes are becoming a more significant part of our diet. Will, however, is growing […]

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