Nicole Whittle, also known as Vegan Beauty Girl, recently delved into the past by revisiting her 2007 vegan diet in a YouTube video. As a prominent UK-based vegan content creator and sustainability advocate, Whittle has been a vocal proponent of plant-based living and ethical consumerism for years. In her latest content piece, she embarked on a challenge to mirror her eating habits from nearly two decades ago, a time when vegan options were far less mainstream than they are today.
Reflecting on the challenges of early veganism, Whittle highlighted the need for creativity and adaptability in crafting meals without the plethora of plant-based alternatives available today. She emphasized the reliance on health food store staples, “accidentally vegan” supermarket discoveries, and homemade dishes to sustain her vegan lifestyle in 2007.
For breakfast, Whittle opted for a simple yet satisfying bowl of granola with baked pears and soy milk, reminiscing about the dominance of soy milk in the dairy-free market at the time. She noted the scarcity of non-dairy milk options compared to the abundant choices present today, underscoring the evolution of plant-based offerings over the years.
At lunchtime, Whittle recreated a classic vegan meal from the past: veggie burgers in pita bread with hummus and roasted peppers. These early plant-based burgers relied on vegetable and grain ingredients rather than the realistic meat alternatives prevalent in current vegan cuisine. Hummus, a longtime vegan favorite, served as a go-to spread due to its accessibility and compatibility with a plant-based diet.
For a comforting dinner reminiscent of traditional British fare, Whittle prepared bangers and mash using Linda McCartney sausages, a staple from 2007. Accompanied by dairy-free mashed potatoes and Bisto gravy, this meal encapsulated the essence of resourceful vegan cooking from an earlier era.
Another dish on Whittle’s menu was a hearty leek and potato soup, showcasing her culinary ingenuity by transforming basic ingredients into a creamy and flavorful soup. This meal highlighted the simplicity and versatility of vegan cooking, even in the absence of today’s specialized vegan products.
Revisiting a quintessentially British meal, Whittle savored beans on toast, a nostalgic favorite that exemplified the ease of vegan adaptation with familiar foods. She recalled the early days of veganism when online resources like the PETA and Viva websites provided reassurance about the vegan-friendliness of certain dishes.
Whittle’s culinary journey also included a tofu stir-fry with an improvised orange soy sauce, showcasing her ability to create flavorful dishes using whole foods and basic seasonings. This dish reflected the essence of early vegan cooking, characterized by simplicity and reliance on fresh ingredients.
To combat food waste, Whittle turned to juicing leftover produce from her fridge, highlighting the practicality of homemade juices as a sustainable and refreshing solution. By blending a variety of fruits and vegetables, she demonstrated a resourceful approach to utilizing surplus ingredients.
Whittle’s exploration of her 2007 vegan diet offers a glimpse into the evolution of plant-based cuisine and the creative strategies employed by early adopters of veganism. Through her culinary experiences, she underscores the adaptability and resilience required to maintain a vegan lifestyle in a time when plant-based options were far less accessible than they are today.
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