You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism. Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager, when I got the exciting chance to catch up with him, and I’m really pleased to say the final video is now ready.
In the video, Ben and Duncan discuss the impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment. I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage, and Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water – that’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.
I’m sure you’ll agree it’s a really interesting and thought-provoking watch:
As I eluded to in the first post, I’m a huge fan of Quorn, and found it invaluable in my transition from firstly meat eater to flexitarian, and then from flexitarian to vegetarian.
Whilst I’ve been vegetarian for 12 years now, right now I am trying to incorporate a more vegan diet into my life. Whilst I don’t know if I will ever be 100% vegan, reducing my consumption of dairy where I can is something I am definitely on board with.
Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range, including my beloved Fishless Fingers, that is expanding all the time (and you don’t have to be vegan to enjoy!).
I find Quorn particularly invaluable when I want something quick, easy and tasty during the week, after a long day at work. The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!
One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry, that’s made with Quorn Vegan Pieces. As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot. My kind of midweek meal!
Here’s the recipe!