I was 15 when the rippling of an adolescent identity crisis washed over me one Sunday as I began to tuck into the perfectly crisp skin of a juicy chicken thigh. It was 2004 – I remember the year because I was desperate to cut off my chest-length, GHD-straightened hair into something that better served my MySpace persona (it would be another two years before my friends and I joined Facebook).
Back then, Bin Laden hid safely in his cave and Tony Blair admitted they might not find any WMDs in Iraq, actually. My schoolmates and I had been vehemently anti the Iraq War and it had given us our first taste of activism. Along with it came a wider concern for how I might make a small difference and I developed an interest in animal rights and climate change.
The macerated chicken in my mouth lost its appeal. I spat out my mouthful and announced to my family: “I am a vegetarian”. An eruption of laughter and a swift bollocking for my disgraceful table manners.
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I was off to a rocky start. Two weeks in, smug that I’d made it this far and spurred on by everyone who said it was “just a phase”, I learned that taramasalata was made from salmon roe. That was a real bummer. Glancing down at a beige pot of humous, life felt a little bit bleaker.
I’ve been a vegetarian for exactly half my life now and humous is just one, mushy part of the deal. But it’s not all pulverised pulses and flatulence. It has never been easier or more socially acceptable to shun meat. What I’ve learnt over the past 15 years ranges from the culinary to the social. I will recount it for you here.
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Who would have guessed one of the most romantic scenes in cinema would involve two dogs eating scraps in an alleyway? And, yet, the iconic spaghetti kiss from Disney’s 1955 animated film has been oft imitated but never surpassed, as the two pups indulge in an Italian delicacy, all soundtracked to Sonny Burke and Peggy Lee’s “Bella Notte”. And, as Tramp proves, there’s no greater act of chivalry than offering your date the last meatball…
Moviestore/Rex

Gabriel Axel’s Oscar-winning 1987 Danish film is a visual treat for any self-confessed gourmand. The story sees two pious Protestant sisters offer refuge to a French woman fleeing the political tumult in Paris after the collapse of the Second Empire in 1871. They agree to hire her as a housekeeper,
discovering later that she’s the former chef of one of Paris’s best restaurants. When she wins the lottery, she uses the funds to whip a meal to remember for her kindly hosts.

All the very best chefs know that a dash of pure imagination is key to creating a true culinary wonder. It’s a lesson well-taught in Steven Spielberg’s 1991 classic, Hook, as a grown-up Peter Pan (Robin Williams) looks on in disbelief as the Lost Boys tuck into what appears to be nothing at all. It’s only when he truly believes that he can see the brightly colour feast laid out before him. And what childish feast would be complete without an old fashioned food fight?
Sony
Sure, the 1961 film’s title may be a little misleading. Its protagonist, Holly Golightly (Audrey Hepburn), in reality only has breakfast outside of Tiffany’s, popping out of a cab in the early morning light to peer into the jewelry shop window, all while enjoying a pastry and some coffee in a paper. The moment has still remained the peak of glamour, decades later, so who cares if it’s all a little white lie?
Keystone Features/Getty Images

It’s a classic scene that proves to be surprisingly instructional. Francis Ford Coppola’s 1972 film has a full-blown recipe tucked within its elegant drama, as Vito Corleone’s close associate, Peter Clemenza (Richard Castellano), offers his version of the perfect pasta sauce. As he explains: “You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; you make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs. And a little bit of wine, and a little bit of sugar—that’s my trick.”
Rex Features

Although the 1971 musical is, as a whole, a sugary delight, it’s hardest to resist the temptation of Willy Wonka’s Fizzy Lifting Drinks, a soda described as so bubbly that it lifts anyone who drinks it right off the ground. It’s no wonder that it was the one stop on the tour that ended up tempting the pure-hearted Charlie Bucket (Peter Ostrum) and his grandfather (Jack Albertson). Now, the real question is: does it come in different flavours?
Getty

For anyone who considers pizza to be the true love of their life, Ryan Murphy’s 2010 romcom is a perfect cinematic match. It’s hard not to relate to the moment Liz Gilbert (Julia Roberts) bites into a piece of authentic Italian pizza, during the Naples stop on her global adventure of self-discovery, and declares: “I’m in love. I’m in a relationship with my pizza.”
Rex Features

Although we might not fully be convinced that the grey stuff is delicious, the “dinner and show” approach to Lumiere (Jerry Orbach)’s hospitality is something we could certainly get used to. In Disney’s 1991 animation, Belle (Paige O’Hara) is presented with a whole cavalcade of sumptuous dishes: including beef ragout, cheese souffle, pie and pudding “en flambe”. And there’s a sage piece of advice to go with it all, too: “If you’re stressed, it’s fine dining we suggest!” Indeed.
Disney

While there’s been a growing fad of ambitious, unusually themed cakes – you need only look at the success of the TLC reality series Cake Boss – there are few cinematic cakes that quite stick in the memory like Jackson (Dylan McDermott)’s armadillo-shaped groom cake from 1989 comedy-drama Steel Magnolias, a spin on the tradition from the American South of having another cake separate to the main wedding cake. And did we mention that it’s red velvet on the inside?
REX FEATURES

When it came to director Sofia Coppola conjuring the ultimate image of decadence for her 2006 biopic on the French queen, there was no more perfect treat than Ladurée’s famous macarons. Delicate and pastel-toned, the meringue-based confection has long been the speciality of the French bakery, first established in 1862. A new flavour was even created in honour of the film, with the Marie Antoinette offering a combination of rose and anise flavours.
Columbia Pictures

Food is often regarded as one of the best ways to understand a culture, and The Hundred-Foot Journey is wonderful for showing the efforts the talented, self-taught novice Hassan (Manish Dayal) goes to in order to comprehend that. During a picnic he reveals he has mastered the five “mother sauces” of French cuisine, and the delicate tasting process that follows demonstrates just how important food is to France.

“In prison, dinner was always a big thing.” So much so that the Wise Guys ate better than most people on the outside. “Beyond the Sea” plays in the background as the gangsters prepare their meal: Garlic sliced so thin with a razor blade that it would “liquefy in the pan with just a little oil”, meatballs in a tomato sauce that’s “a little too oniony”, steak cooked medium rare, iced lobsters, prosciutto, salami, cheese, red wine and good Scotch. Maybe crime does pay after all.

There are few pleasures in life more fulfilling than that of cooking for others. In Chocolat – based on the book by Joanne Harris – a slow-motion scene where dinner party guests tuck into the feast created by expert chocolatier Vianne Rocher (Juliette Binoche) is full of warmth and laughter.
AP

In a world where people seem more than happy to fork out £15 for some mushy avocado on toast, $5 for a milkshake doesn’t seem too unreasonable. Vincent Vega (John Travolta) takes his boss’ wife Mia (Uma Thurman) out to Jack Rabbit Slim’s for a burger, where she decides she wants the “$5 dollar shake”. “You don’t put bourbon in it or nothing?” a bewildered Vincent asks the waiter. When it arrives, Mia takes a long sip: “Yummy.” “I gotta know what a $5 shake tastes like,” Vincent says. He takes a sip. Then another. “Goddamn, that’s a pretty f***ing good milkshake.”
Miramax/YouTube

Nora Ephron’s feature film based on the intertwining stories of chef Julia Child and Julie Powell, the blogger who rose to fame after documenting her pledge to cook all 524 recipes in Child’s cookbook, is all about the joy one can find in food. It is some of the earlier scenes that capture this best, like when Julia (Meryl Streep) and her husband Paul (Stanley Tucci) arrive in Paris and stop at a French restaurant, where Julia is served a sizzling platter of sole. It looked so mouth-watering in the final edit that Ephron “wanted to call up Martin Scorcese and say, ‘you’ve never shot a fish like that before’”.
Rex

Fearsome critic Anton Ego takes a bite of ratatouille and is transported back to his childhood, where it was a favourite comfort food, in the best scene from Pixar’s wonderful animated film. The detail is superb, from the process of Remy the rat preparing the dish to the moment Ego’s pen falls to the ground as he remembers the power of a favourite meal in evoking memories we thought were lost.
YouTube screengrab / Jeugos para ninos / Disney Pixar

“I don’t want this, I want large bread… but I can rise above it, I’m a professional.” The miniature bread catastrophe is a beautiful parody on every self-absorbed rock star to have kicked off over something as ludicrous as the food they’re served backstage. Guitarist Nigel Tufnell sits next to a tray of sandwiches looking baffled as his manager walks over. “Look,” he says, picking up a sandwich. “This, this miniature bread. It’s like… I’ve been working with this now for about half an hour. I can’t figure it out. Let’s say I want a bite, right, you’ve got this…”
“Why do you keep folding it?” Ian asks. Nigel looks down at the broken bits of bread, then tries again: “This. I don’t want this.” He throws the sandwich to the ground, disgusted. “I want large bread!”
Embassy Pictures

After all the trauma she has been through – at the hands of her abusive husband and a racist ex-employer – Minny (Octavia Spencer) arrives at her employer Celia Foote to find a beautiful dinner cooked for her as a thank you for everything she has done for Celia and her husband. You see the care that has gone into it as Celia lays everything out on the table, from a “mile high meringue” to the fried chicken Minny taught her how to make. “That table of food gave Minny the strength she needed,” the narration explains. “She took her babies out from under Leroy and never went back.”
AP Photo/Disney DreamWorks II, Dale Robinette

Robert Dupea (Jack Nicholson) just wants some toast to go with his omelette, but the waitress is stubbornly sticking to the diner’s “no substitutions” rule. “I’ll make it as easy for you as I can,” goes the famous order. “I’d like an omelette, plain, and a chicken salad sandwich on wheat toast. No mayonnaise, no butter, no lettuce… and hold the chicken.”
Columbia Pictures

It was a scene that helped propel a revolution in American dining. Il Timpano, a dish inspired by the notoriously tricky-to-make Italian meal, is the star of a moment in Big Night where chef brothers Primo (Tony Shalhoub) and Secondo (Stanley Tucci) prepares it as the centrepiece for a feast attended by their rival, Pascal. “Goddamit, I should kill you,” he screams, throwing his fork down after tasting Il Timpano. “This is so f***ing good, I should kill you.”

Who would have guessed one of the most romantic scenes in cinema would involve two dogs eating scraps in an alleyway? And, yet, the iconic spaghetti kiss from Disney’s 1955 animated film has been oft imitated but never surpassed, as the two pups indulge in an Italian delicacy, all soundtracked to Sonny Burke and Peggy Lee’s “Bella Notte”. And, as Tramp proves, there’s no greater act of chivalry than offering your date the last meatball…
Moviestore/Rex

Gabriel Axel’s Oscar-winning 1987 Danish film is a visual treat for any self-confessed gourmand. The story sees two pious Protestant sisters offer refuge to a French woman fleeing the political tumult in Paris after the collapse of the Second Empire in 1871. They agree to hire her as a housekeeper,
discovering later that she’s the former chef of one of Paris’s best restaurants. When she wins the lottery, she uses the funds to whip a meal to remember for her kindly hosts.

All the very best chefs know that a dash of pure imagination is key to creating a true culinary wonder. It’s a lesson well-taught in Steven Spielberg’s 1991 classic, Hook, as a grown-up Peter Pan (Robin Williams) looks on in disbelief as the Lost Boys tuck into what appears to be nothing at all. It’s only when he truly believes that he can see the brightly colour feast laid out before him. And what childish feast would be complete without an old fashioned food fight?
Sony
Sure, the 1961 film’s title may be a little misleading. Its protagonist, Holly Golightly (Audrey Hepburn), in reality only has breakfast outside of Tiffany’s, popping out of a cab in the early morning light to peer into the jewelry shop window, all while enjoying a pastry and some coffee in a paper. The moment has still remained the peak of glamour, decades later, so who cares if it’s all a little white lie?
Keystone Features/Getty Images

It’s a classic scene that proves to be surprisingly instructional. Francis Ford Coppola’s 1972 film has a full-blown recipe tucked within its elegant drama, as Vito Corleone’s close associate, Peter Clemenza (Richard Castellano), offers his version of the perfect pasta sauce. As he explains: “You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; you make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs. And a little bit of wine, and a little bit of sugar—that’s my trick.”
Rex Features

Although the 1971 musical is, as a whole, a sugary delight, it’s hardest to resist the temptation of Willy Wonka’s Fizzy Lifting Drinks, a soda described as so bubbly that it lifts anyone who drinks it right off the ground. It’s no wonder that it was the one stop on the tour that ended up tempting the pure-hearted Charlie Bucket (Peter Ostrum) and his grandfather (Jack Albertson). Now, the real question is: does it come in different flavours?
Getty

For anyone who considers pizza to be the true love of their life, Ryan Murphy’s 2010 romcom is a perfect cinematic match. It’s hard not to relate to the moment Liz Gilbert (Julia Roberts) bites into a piece of authentic Italian pizza, during the Naples stop on her global adventure of self-discovery, and declares: “I’m in love. I’m in a relationship with my pizza.”
Rex Features

Although we might not fully be convinced that the grey stuff is delicious, the “dinner and show” approach to Lumiere (Jerry Orbach)’s hospitality is something we could certainly get used to. In Disney’s 1991 animation, Belle (Paige O’Hara) is presented with a whole cavalcade of sumptuous dishes: including beef ragout, cheese souffle, pie and pudding “en flambe”. And there’s a sage piece of advice to go with it all, too: “If you’re stressed, it’s fine dining we suggest!” Indeed.
Disney

While there’s been a growing fad of ambitious, unusually themed cakes – you need only look at the success of the TLC reality series Cake Boss – there are few cinematic cakes that quite stick in the memory like Jackson (Dylan McDermott)’s armadillo-shaped groom cake from 1989 comedy-drama Steel Magnolias, a spin on the tradition from the American South of having another cake separate to the main wedding cake. And did we mention that it’s red velvet on the inside?
REX FEATURES

When it came to director Sofia Coppola conjuring the ultimate image of decadence for her 2006 biopic on the French queen, there was no more perfect treat than Ladurée’s famous macarons. Delicate and pastel-toned, the meringue-based confection has long been the speciality of the French bakery, first established in 1862. A new flavour was even created in honour of the film, with the Marie Antoinette offering a combination of rose and anise flavours.
Columbia Pictures

Food is often regarded as one of the best ways to understand a culture, and The Hundred-Foot Journey is wonderful for showing the efforts the talented, self-taught novice Hassan (Manish Dayal) goes to in order to comprehend that. During a picnic he reveals he has mastered the five “mother sauces” of French cuisine, and the delicate tasting process that follows demonstrates just how important food is to France.

“In prison, dinner was always a big thing.” So much so that the Wise Guys ate better than most people on the outside. “Beyond the Sea” plays in the background as the gangsters prepare their meal: Garlic sliced so thin with a razor blade that it would “liquefy in the pan with just a little oil”, meatballs in a tomato sauce that’s “a little too oniony”, steak cooked medium rare, iced lobsters, prosciutto, salami, cheese, red wine and good Scotch. Maybe crime does pay after all.

There are few pleasures in life more fulfilling than that of cooking for others. In Chocolat – based on the book by Joanne Harris – a slow-motion scene where dinner party guests tuck into the feast created by expert chocolatier Vianne Rocher (Juliette Binoche) is full of warmth and laughter.
AP

In a world where people seem more than happy to fork out £15 for some mushy avocado on toast, $5 for a milkshake doesn’t seem too unreasonable. Vincent Vega (John Travolta) takes his boss’ wife Mia (Uma Thurman) out to Jack Rabbit Slim’s for a burger, where she decides she wants the “$5 dollar shake”. “You don’t put bourbon in it or nothing?” a bewildered Vincent asks the waiter. When it arrives, Mia takes a long sip: “Yummy.” “I gotta know what a $5 shake tastes like,” Vincent says. He takes a sip. Then another. “Goddamn, that’s a pretty f***ing good milkshake.”
Miramax/YouTube

Nora Ephron’s feature film based on the intertwining stories of chef Julia Child and Julie Powell, the blogger who rose to fame after documenting her pledge to cook all 524 recipes in Child’s cookbook, is all about the joy one can find in food. It is some of the earlier scenes that capture this best, like when Julia (Meryl Streep) and her husband Paul (Stanley Tucci) arrive in Paris and stop at a French restaurant, where Julia is served a sizzling platter of sole. It looked so mouth-watering in the final edit that Ephron “wanted to call up Martin Scorcese and say, ‘you’ve never shot a fish like that before’”.
Rex

Fearsome critic Anton Ego takes a bite of ratatouille and is transported back to his childhood, where it was a favourite comfort food, in the best scene from Pixar’s wonderful animated film. The detail is superb, from the process of Remy the rat preparing the dish to the moment Ego’s pen falls to the ground as he remembers the power of a favourite meal in evoking memories we thought were lost.
YouTube screengrab / Jeugos para ninos / Disney Pixar

“I don’t want this, I want large bread… but I can rise above it, I’m a professional.” The miniature bread catastrophe is a beautiful parody on every self-absorbed rock star to have kicked off over something as ludicrous as the food they’re served backstage. Guitarist Nigel Tufnell sits next to a tray of sandwiches looking baffled as his manager walks over. “Look,” he says, picking up a sandwich. “This, this miniature bread. It’s like… I’ve been working with this now for about half an hour. I can’t figure it out. Let’s say I want a bite, right, you’ve got this…”
“Why do you keep folding it?” Ian asks. Nigel looks down at the broken bits of bread, then tries again: “This. I don’t want this.” He throws the sandwich to the ground, disgusted. “I want large bread!”
Embassy Pictures

After all the trauma she has been through – at the hands of her abusive husband and a racist ex-employer – Minny (Octavia Spencer) arrives at her employer Celia Foote to find a beautiful dinner cooked for her as a thank you for everything she has done for Celia and her husband. You see the care that has gone into it as Celia lays everything out on the table, from a “mile high meringue” to the fried chicken Minny taught her how to make. “That table of food gave Minny the strength she needed,” the narration explains. “She took her babies out from under Leroy and never went back.”
AP Photo/Disney DreamWorks II, Dale Robinette

Robert Dupea (Jack Nicholson) just wants some toast to go with his omelette, but the waitress is stubbornly sticking to the diner’s “no substitutions” rule. “I’ll make it as easy for you as I can,” goes the famous order. “I’d like an omelette, plain, and a chicken salad sandwich on wheat toast. No mayonnaise, no butter, no lettuce… and hold the chicken.”
Columbia Pictures

It was a scene that helped propel a revolution in American dining. Il Timpano, a dish inspired by the notoriously tricky-to-make Italian meal, is the star of a moment in Big Night where chef brothers Primo (Tony Shalhoub) and Secondo (Stanley Tucci) prepares it as the centrepiece for a feast attended by their rival, Pascal. “Goddamit, I should kill you,” he screams, throwing his fork down after tasting Il Timpano. “This is so f***ing good, I should kill you.”
Pulses will change your life
The first thing you should be aware of before considering going green is how much you can appreciate a lentil on a scale of one to dhal. Before you turn your nose up, lentils are bloody marvellous things. Lentil soup, lentils in risotto, lentils squished into a burger, lentils scattered in salad: they’re great. The other day I even made lentil bolognese. After a decade of iron deficiency, a lentil actually tastes quite meaty.
Tofu is also amazing. Do you know how goddamn versatile that stuff is? I won’t hear a word against it. Anyone that says they don’t like tofu simply has not tried it all its guises; deep-fried tofu tastes completely different from grilled, baked or braised tofu and each type soaks up the flavours of your cooking to transform into a totally different thing. Tofu is an un-hateable food. This is a hill I’m willing to die on
To my disappointment, I discovered early on that it’s quite difficult to be a lazy vegetarian. I struggle to get home after a day at work and whip up a stew. What can I say? I’m not Martha f***g Stewart. So, unless you love pasta or you’re a dab hand at Jamie’s 15-minute meals, you might want to consider getting a slow cooker or a rice cooker or a soup maker or some other idle cooking machine (most of which I own) for those days when you want to come home, eat something with at least a cursory amount of nutrients in it and drop in front of the telly
Embrace the meat alternative
This is why I live for a meat alternative. Many meat-eaters are oddly incensed at the thought of meat alternatives (I’m looking at you, Piers Morgan), unable, somehow, to understand the concept of someone who enjoys the flavour of meat but chooses to no longer consumer it. It simply baffles their poor minds. But meat alternatives are the perfect way to continue with your go-to meals with just a few swap outs.
A decade ago, you could expect to be served up a congealed goat’s cheese flan or spinach and ricotta anything every time you stepped foot inside a restaurant. Now, any supermarket worth its salt has an entire section dedicated to veggie steaks, fake chicken pieces and meatless meatballs ad infinitum, meaning favourites like carbonara, lasagne and burgers are all still options open to you. This will make you feel as though you haven’t really given up anything and can largely pretend you’re still a meat-eater, snug in the comfort zone of your new and reduced carbon footprint.

Travel can be a challenge
This is a wild generalisation based solely on my own limited experience, but I’ve found that eating on holiday can be a challenge. In Spain, for example, however much you tell people you are a vegetarian, olives inexplicably come with anchovies stuffed inside them. In France, vegetable soups are often made with beef stock and don’t even try and ask for something fish-free in Denmark. Here, the vegetarian version of the classic “open sandwich” or smørrebrød is potato. Yes, that’s right, potato. On bread.
In the US, you’ll largely be OK in the “hipster” cities, but divert from these and you’ll be chewing on the side orders that come with burgers, burgers or… burgers for your entire trip. It’s hard to know what confuses Americans more, English Breakfast tea or being vegetarian.
Asia, meanwhile, now there’s a continent that knows good vegetarian cuisine. In fact, India has the highest number of vegetarians in the world. Although, in Buddhism, eggs are not considered vegetarian, so be aware of this before you confuse everyone. Watch out for fish sauce in South East Asia though – it comes in everything
Hell is other people
In the UK, we appear determined to confuse everyone; there is now a smorgasbord of words to describe our various dietary preferences. Many pescetarians (people who eat fish but not meat) and flexitarians (people who nobly manage not to eat meat like once a week or something) call themselves vegetarians. These people are wrong. Meanwhile, boomers can’t tell the difference between vegans and vegetarians and try to pry the milk out of your hands every time you visit. Just last week a wedding caterer asked me if I was really a vegetarian or if was it “just an occasional thing” and “would I be willing to just sample the scallops anyway?”
Then there’s the veggiesplaining – you know, when someone tells you they are praaaactically a vegetarian, or they really could be one, they just aren’t. They will tell you they don’t really need to give up meat for the environment, because it’s all about simply checking where their food is sourced before eating it, because sustainable farming is the real issue here, not destruction of the rainforest or extreme amounts of water and methane. Not that you asked, mind. You will definitely see these people face down in a Double Whopper at 4am on Saturday.
On the plus side, veggiesplaining largely comes about because, as vegetarians, our reputations have never been better. I became a vegetarian in a pre-Extinction Rebellion, pre-Greta era, when being environmental or concerned about animal rights wasn’t cool, it was an inconvenience (yes, I bought An Inconvenient Truth on DVD in 2006). Back then, if you told someone you’re veggie you could expect to be kicked out of ther Bebo top friends list. Now, it’s practically a pickup line. The downside to this is that you will need to sharpen your elbows at barbecues because meat-eaters will always try and steal the veggie options, seeing them as mere garnish to their meals.

Despite everything, it’s pretty easy and life is still delicious
Aside from your diet, vegetarianism will entirely change people’s perception of you. Which is a weird thing that doesn’t happen with people who “just don’t like mushrooms” or “live for a cheeky Nandos”.
As a veggie, you will be expected to live and die by animal rights and the environment. People assume if you’re vegetarian you are a holier than though prick sent to make them feel guilty about their own life choices. If you wear something that isn’t a hair shirt or a pair of vegan Birkenstocks, you can expect to be subjected to KGB-level interrogation by at least one person at most weddings. “Have you considered the environmental impact of avocados?”, “You went on a PLANE?” or, “are those shoes leather?!” Are just some things a rabid carnivore is likely to ask you while their bleeding steak still pulsates on their plate, arse freshly wiped.

In more recent times, being a vegetarian is no longer even considered worth the effort. Now, unless you’re fully vegan you’re lumped in with the rest of them. Nobody cares that you spent years eating braised carrot at family meals or chasing the waiter holding the vegetarian canapes around work functions. No, none of that matters if you don’t become vegan for three months and tell everyone about it. Suddenly, people go to vegans for advice on skirting meat and look at you as if you’re smashing a lump of veal with a cleaver.
Ultimately, the vegetarian landscape has changed exponentially in the past decade. There has never been a better time to go veggie (or indeed vegan if you crave cheese less than I do) so if you’re tempted, now’s the time to go cold tofu. Just don’t forget to stock up on lentils.
Source: Thanks https://www.independent.co.uk/life-style/food-and-drink/vegetarian-vegan-experience-veganuary-health-benefits-resolution-healthy-living-a9246146.html