Pretty Plant Powered #4: The Pesto Predicament

Hello and welcome to Pretty Plant Powered, a fortnightly newsletter where I share must-know tips, mouth-watering recipes, and restaurant reviews that will amaze you.

In this edition, I explore ethical and environmental concerns related to animal-based rennet in cheese-making and my personal journey towards veganism.

But wait, there's more! I also review a healthy café with organic, gluten-free, and vegetarian options and provide a delicious Creamy Vegan Butter Lentils and Potato Curry recipe from Rabbit & Wolves.

On to this week’s read…

The Pesto Predicament: Why Parmesan Cheese Isn't a Plantbased Person’s Best Friend

Picture this: It was the year 2015, and I was still navigating the nuances of plant-based eating. As a vegetarian for only a few months, I found myself in Soho, enjoying a lunch date with some acquaintances.

I was excited to try a delicious pesto pizza, but little did I know that my ignorance would soon catch up with me.

The conversation turned to my vegetarianism, and I shared my excitement for my newfound lifestyle. That's when the girl next to me dropped a bombshell.

"You know pesto isn't vegetarian, right?"

My heart sank as I realized that I had been indulging in something that went against my values.

I was embarrassed.

I pretended I knew what she meant, but deep down, I felt ashamed and sick to my stomach.

As I finished the last slice, I couldn't shake the feeling of unease. That interaction sparked a journey of discovery that led me to uncover the sickening truth behind pesto and its non-vegetarian status.

The culprit: rennet.

What is rennet?

Rennet is an enzyme used in the cheese-making process to coagulate milk and separate the curd from the whey. It is traditionally derived from the stomach lining of young calves, lambs, and goats.

Rennet is used to make many types of cheese, including Parmesan, cheddar, and Gouda.

These young animals are often raised in inhumane conditions and slaughtered for their meat.

Rennet is used in cheese-making because it contains an enzyme called chymosin, which coagulates milk and forms curds. Chymosin is produced naturally in the stomachs of young mammals to help them digest milk.

For centuries, animal-based rennet has been the traditional source of chymosin in cheese-making. While there are now alternatives available, animal-based rennet is still used which raises serious ethical and environmental concerns.

Animal-derived rennet, can have negative impacts on the environment due to the livestock industry's associated greenhouse gas emissions, water usage, and land use. The production of rennet requires the stomachs of young calves, which in turn creates a demand for dairy products and intensifies the livestock industry's environmental impact.

Many people are now seeking out more humane and sustainable alternatives such as vegetarian rennet, which is derived from microbial or vegetable sources and is a more ethical and humane option.

That experience in Soho was a wake-up call for me.

It ignited a passion within me to learn more about the food I consume and the impact it has on the world around us. I made a conscious decision to switch to a vegan lifestyle, and it has been one of the best decisions I've ever made.

Now, I'm sharing my story with you to inspire you to make conscious choices about the food you eat, to embrace the delicious and ethical options available, and to join me in building a kinder, more sustainable future.

Restaurant Review: Leafwild Cafe

Looking for a healthy café with an Insta-worthy aesthetic? Check out Leafwild in Ladbroke Grove! They're all about organic, gluten-free, and vegetarian options, with no refined sugar in sight.

Plus, their coffee is seriously good.

Don't miss their delicious brunch menu and gluten-free organic cakes baked with coconut sugar.

I've tried their sweet chia waffles and pancakes, served with seeded coconut granola, fruits and vanilla coconut yoghurt and their savoury chia waffles with smashed avocado, hummus of the day, cherry tomatoes, tahini dressing and coriander. Oh, and their brownies, banana bread and oat cookies are seriously tempting too.

But it's not just the food, Leafwild also has incredible wellness lattes - options include cacao, immune boosting spices, matcha and ashwagandha.

I've visited Leafwild Cafe twice now, and it's been amazing on both occasions.

So, if you're looking for a healthy and delicious spot, I highly recommend Leafwild!

⭐️⭐️⭐️⭐️⭐️

Recipe: Vegan Butter Lentils and Potatoes

All of the recent rain (and thunderstorms?!) in London has had me craving a warm and cosy meal…

I think I’ve found a near-perfect comfort dish: Creamy Vegan Butter Lentils and Potatoes.

Check out @rabbitandwolves’ recipe below:

Serves 4

Ingredients

1/4 Cup + 1 Tablespoon Vegan butter

2 Cups Potatoes, diced (I used baby potatoes)

1 Cup Cooked brown lentils

6 Cloves Garlic, chopped

2 Teaspoons Fresh ginger, grated

2 Shallots, diced

1 Can (15oz.) Tomato sauce

1/2 Cup Vegetable broth

1/2 Cup Coconut milk

Juice of 1 Lemon

2 Teaspoon Garam Masala

1/2 Teaspoon Cinnamon

1/4 Teaspoon Cloves

1/4 Teaspoon Cardamom

1/2 Teaspoon Paprika

1/4 Teaspoon Turmeric

1/4 Teaspoon Red pepper flakes

1 Tablespoon Agave syrup

Salt and Pepper to taste

Instructions

In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper.

Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes.

Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent.

Now, add the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and the agave. Stir to combine.

Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick.

Taste the sauce and adjust seasonings. Serve immediately over basmati rice. I topped mine with chutney and parsley.

If you found this week’s newsletter insightful, please share with someone you think it would benefit.

Until next time,

Ami x

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