In With The New ...

A little list I made in the closing weeks of 2018.

This year's plans, already in progress, so far include:
Meeting up with friends - plans made, arrangements to finalise.
A holiday - a longer one this time - booked.
Embarking on the apprenticeship scheme at work - induction day coming soon.
Rebuilding the strength in my legs through targeted exercise and cycling - begun.
Spending far more thoughtfully - begun.
Being more resourceful and less wasteful - thinking more about this with each action I take.
Continuing to write my memoir from last year.
Spending less time on social media.

2018 in Briefest Review.

2018 was, in the main, a year of personal growth for me.
2018 also contained elements of heartache, which I respect and acknowledge with sadness.

On January 1st, 2018, I began a journey, having at the time, no idea how it would progress, or what outcomes would transpire. I took courage in both hands, and ... jumped!! I signed up for, and completed Dry January. What an epic achievement for someone like me, who had come to rely so heavily on daily, heavy drinking.

The prospect of not drinking each evening was unfathomable before last January, yet here I am now, one whole year sober, with no intention of ever going back to 'Day One' of quitting again, and, perhaps obviously, no intention of returning to drinking alcohol.
This journey, unfolded throughout the year, with various highlights studding it's general splendour:
At Easter, I treated myself to a special teacup, bearing my initial, commemorating ninety days sober.

In April, to celebrate one hundred days, I sat up until midnight, online with a friend I made in the Dry January and Beyond community group, seeing in the '100'! A few days later, I got a tattoo of a lotus flower done, to symbolise my new life. I was given a congratulations card and flowers by one of my daughters too.

In May and July, I enjoyed two fantastic mini breaks in Devon with my husband and our dog. Both times I was not remotely tempted to drink, and delighted in the freedom it gave me to enjoy our holiday more. We walked, visited gardens, and one time watched thousands and thousands of butterflies dancing just above a field we sat at the edge of.

Marwood Hill Garden, near Ilfracombe.

Looking down over Ilfracombe.

In June I took up running, and began training towards a half marathon. This would be the first time I'd done anything like it. I also signed up for ParkRun, and took part in a few local runs, as well as becoming a member of the running club: 'Vegan Runners'.
At the end of July, I was fortunate enough to be part of something very special indeed! A group of us from the Dry January and Beyond Facebook group, arranged to meet up in London at the Club Soda Mindful Drinking Festival. What an incredible day! I looked forward to it for weeks, and the day exceeded by far any expectations I'd held. The people I met there, will remain my friends for life.

On The Way to the Mindful Drinking Festival.

In August, our youngest daughter and her fiance moved into the first home of their own.
In September, we had another lovely holiday, this time in Portugal, again a short one, but it was great to have these to look forward to throughout the year. I carried on my running training whilst there too!
Right on the last day of September, I completed the Robin Hood Half Marathon, after having travelled to the city the previous day. What an experience!
In October, I realised that there was such a lot to remember, and be thankful for, that I began writing a memoir of the year. This is a work in progress, but it IS progressing!
At the end of November, I attended an introduction event to an apprenticeship scheme I'd applied for at work. Almost a month later, the day after Boxing Day, I recieved the information that I had been given a place on the scheme!
Christmas was an occasion focused on people, rather than stuff. We had a brilliant family dinner on Christmas Day, with far less emphasis on gifts, and more on sharing time together.
New Year was spent with my beautiful family. <3
New Year's Day saw me back at work, after two days off, with a whole year of sobriety accomplished!

A card to treasure, from a very special friend.

Today, I decided to sort out some short dated, and past their best before date dried foods. 'Decided' is a bit inaccurate - I sort of drifted into it, having noticed half a pack of gluten free pasta still there after ever such a long time. This I reluctantly discarded, feeling certain it would have been OK to use, but knowing deep down that I never would. I did find some lasagne sheets too, right at the end of their recommended life, which set me thinking.
It has been ages - years in fact - since I had lasagne. Even longer since I made it myself. I had two bags of black beans available, onions, garlic, etc. Recalling the way I used to make it back in the old days, and ignoring the fact I wasn't vegan then. I thought about all of the ingredients and steps. I wanted to achieve a good depth of flavour, with the right balance of tomatoes, herbs and seasoning. I wondered about using ingredients such as soy sauce, and decided to leave extra additions such as these until later. More important to get a good base first. A plan began to form, so I set about cooking the beans.

Black beans are delicious and versatile little beans, otherwise known as 'turtle beans'. They lend themselves particularly well to recipes where mince would traditionally be used.They are of course, much cheaper than their non-vegan counterpart, virtually fat free, and full of fibre and protein.

To cook dried black beans is very easy. No pre-soaking is required. Simply rinse the beans in a colander or sieve, place in a pan with plenty of water and bring to the boil. Boil rapidly for ten minutes, then reduce the heat. Simmer for an hour. The beans are then ready to use as required.

I cooked an entire 500g bag, in 2.5 litres of water. This yielded six cups of cooked beans. The excess I placed into bags (one cup per bag), cooled and put into the freezer ready for another day.

The finished lasagne turned out richly flavoured and delicious, with a creamy textured sauce. I didn't feel it needed any further ingredients to those listed in the instructions below.

I served the lasagne with a selection of simply cooked vegetables. It would be equally good with a crisp salad, and possibly some potato wedges. Garlic bread would make a lovely additional accompaniment.

Here is my recipe:

Black Bean Lasagne

Serves 4

Ingredients

For the tomato sauce:

1/2-1 tbsp olive oil (or use a little water or vegetable stock to keep the fat content down)

1 medium onion, chopped

2-3 garlic cloves, crushed

1 tin chopped tomatoes

1 vegan stock cube

2 tsp dried oregano (or use mixed herbs)

2 tbsp tomato puree

Salt and pepper

2 cups cooked (or canned) black beans

For the béchamel style sauce:

600ml soya milk (or other plant milk)

30g cornflour

Salt and pepper

1 tbsp nutritional yeast flakes

Also required:

12 sheets of lasagne (about 250g)

100g grated vegan cheese - I used cheddar style

Method

• Preheat the oven to 190C
• Put the oil or stock in a large saucepan, add the chopped onion and soften over a medium heat for about 5 minutes.
• Add the crushed garlic, and continue to cook for another 2 minutes.
• Add the tomatoes, crumbled stock cube, oregano, tomato puree and seasoning and simmer for about 10 minutes. 
• Add the cooked or canned black beans and heat through.

Meanwhile make the béchamel style sauce:

• Mix 50ml of the soya milk with the cornflour.
• Heat the rest of the soya milk until it just boils.
• Whisk in the soya milk and cornflour mixture and continue to whisk until the sauce thickens,
• Remove from the heat and stir in nutritional yeast flakes and seasoning.

To assemble:

• Place half of the tomato sauce in the base of a lasagne dish (or divide between four individual dishes).
• Cover with four lasagne sheets.
• Top with half of the Béchamel style sauce.
• Repeat the first three layers once more.
• Top with grated vegan cheese.
• Bake just above the centre of the oven for around 20-30 minutes, until the sauce is bubbling and the top is golden.

Enjoy!

Regarding the Save movement...

Come and be part of the change you wish to see in the world.
You will find only friends. xx

Shoutout to fellow animal lovers

I'd like to say a little about the SAVE movement. On 6th February 2017, Cornwall Animal Save held vigil at J. V. Richards slaughter house near Truro, Cornwall. I attended for two hours before going to work. The experience remained with me all day, and also with those I was with. In fact, I doubt it will ever leave us. I think we were all very deeply affected today, despite witnessing animals going to slaughter many times before. The SAVE movement needs help, it needs YOU! Please, if you can possibly spare the time, come and lend your support.

To conclude, here's a screenshot of a post I made following the vigil:

Musings from the closing days of January.

Lately I've been noticing what response various kinds of social media posts, photographs etc. receive. I realise target audience makes a big difference, so decided to look at some posts from my timeline, rather than specific groups.

In general it seems that anything of an uncomfortable nature is ignored by most people, or very occasionally provokes disagreement in the form of comments, blocking posts, or possibly even 'unfriending'. Posts with pictures of food, recipes and recommended eateries are received well. Animal pictures and posts generate much positive reaction, except where animal cruelty is concerned, then of course, negative responses rightly ensue.

None of this will likely come as a surprise, as everything so far bears out our human nature and social conditioning. The most interesting thing occurs though, with pictures and posts of farmed animals. Hardly anyone acknowledges these posts at all! Have a look at these two screenshots. Notice how many reactions each has:

The first example was from a day spent with family and our dogs. Lots of fun, and  a happy, positive day.

Picture two was from two days later, at a SAVE vigil outside a slaughter house. The two pigs in the picture were just babies. We could hear their chilling cries (not long after the picture was taken) from inside the premises to which they had been delivered.

The SAVE movement is growing fast, but each group needs as much support as possible. We KNOW people find it hugely difficult to take the leap into the unknown and attend their first vigil. We know this because each and every one of us experienced this same apprehension. We know that there are endless very good reasons NOT to go along. We know this because we ALL are having to make time for this, but we make the time because we must. We have to. Once we have experienced a vigil, we realise the absolute urgency of the situation these poor animals face. We HAVE to be part of the change.

I'd like to finish with the text of a post I made last night, after attending another SAVE vigil.

Thank you for reading.

'It was cold tonight, the biting wind relentless. We stood together, bearing witness to the voiceless. But WE heard their voices: pained and frightened, their fate sealed. We supported each other, we didn't want to be there, but we knew we had to. How else will this dark secret ever be exposed?

The workers won't talk to us, neither will the security team. One turned her back on me completely (wonder what her boss would say to that, hardly watching what was going on was she?)

They keep all this behind locked gates, the operation, the 'food' production plant or whatever it is. Here they kill, methodically in cold blood. In this place, their victims' only crime is being born with four legs instead of two.'

Mushroom, Sweetcorn and Butter Bean Pie.

Last night I was fortunate enough to have this delicious meal cooked for me. Pie, with roast potatoes, peas and gravy. I posted the picture on social media, and have subsequently been asked for the recipe, so I thought I would include it here.

Serves two (or one hungry person):

Filling
1/2 small onion,
small handful sweetcorn,
2 garlic cloves,
4-5 mushrooms,
1/2 400g tin butter beans.
150ml vegan 'cheese' sauce (made up with unsweetened almond milk).

Pastry
45g wholewheat flour
45g plain white flour
2tblsp vegetable oil of your choice
Pinch baking powder
Pinch salt
Water to mix

Mix flours, baking powder and salt in a bowl.
Stir in the oil until thoroughly combined.
Gradually add cold water, mixing until a firm dough is formed.
Wrap and refrigerate while preparing filling.

Soften onions in oil, then add mushrooms, and soften.
Add garlic, beans and corn to warm through. Season to taste. Place in pie dish. Pour on sauce and stir in.
Top with pastry. Bake at 200 degrees Celsius for about 20 - 25 minutes.

Enjoy!

Note:
This is the sauce we used, although of course you could make from scratch. We made ours thicker than suggested.