For a couple of years now, my wife, Bernie, and I have talked about going veggie. We did a couple of weeks last year and found it ok. But ultimately it was quite hard to continue as we hadn’t really put much thought into what we were going to cook and were just kind of winging it from day to day. So we would be cooking lots of vegetables with a variety of carbs and that was dinner. The meals were fine but it usually seemed as though we had forgotten to put the meat or fish with it.

We had briefly spoken about veganism, for all of about 5 seconds, before completely dismissed as an impossibility. However after the first national lockdown we sat down and had an actual conversation about it and although it still seemed impossible, it was something that was floating around at the back of my mind. If we were going to do it, then we would have to be a hell of a lot more prepared and research some really nice, tasty dishes that wouldn’t make me want to cave in at the first sight of meat, fish and especially diary. Anyone who has worked with me over the years knows that I survive on a diet of cheese.

I decided to research a few vegan books, to see what was out there, if we were going to make the switch. I think it’s important to have this help, so that you can see what’s possible and to inspire you. It helps you become organised and plan your meals, which is especially important when you are making such a large change in your diet.

After a couple of days, I settled on Dirty Vegan, by Matt Pritchard. I mean, what a great name for a book!! Plus, it was what I always called vegans when they had the audacity to dine in one of my restaurants!! (sorry to all those vegans out there) If Matt could turn vegan then surely, Bernie and I could. I purchased the book and broke the good news to Bernie.

Matt is probably most famous for the crazy Jackass style TV show that he filmed with a couple of friends down in South Wales, called Dirty Sanchez for MTV,. Hence the exceptional name of the book. But not many people know that at school he wanted to grow up to be either a stuntman or a chef!! Two professions that do not share similar skill sets. although I have worked with some people that have shown a lack of care to what they do to their bodies!!

Matt has gained his love for food and cooking from watching his mum cooking fresh family meals in the kitchen. This was enough to persuaded him to pursue a career in catering at Colchester Avenue Catering College, Cardiff. Which sadly, is not there anymore. 

For two years, he was taught by army chefs (who shouted at everyone, a la Gordon Ramsey). Despite the tough environment found himself enjoying the fast paced, energy filled environment in the kitchen. He found that he had an aptitude for pastry and loved doing sugar work. He then found a job in a Persian restaurant, where he hoped he would start his culinary adventure to the top of his game. Unfortunately, what followed was Matt falling out of love with cooking due to constant bullying by the restaurant manager.

This has always been a blight on the industry I love, it is such a demanding trade, but people take it too far. I have been quite fortunate that I haven’t seen too much during my time, I have worked with some right knobs, who shall remain nameless, but I had always told myself that I needn’t put up with anything as part of work must always be an enjoyment of being there.

After his disastrous job at the Persian restaurant, Matt managed to get a job, through a friend working in a factory, cutting pipes. During his time working in a factory, Matt spent any free time skateboarding and would enter competitions around the UK. At one such competition in Northampton, he came first in his age group and was offered sponsorship by a skateboarding distribution company, this enabled him to turn pro, which meant he travelled the world competing. He would capture his skate antics and off-skateboard pranks on film with his mate Dainton. Eventually they had enough footage to release a video called, Pritchard vs Dainton.

This video grabbed the attention of MTV and Dirty Sanchez was born. Three series, a movie and several spin offs later, it all began to take its toll and Matt made the decision to start to get fit and look after his body. and entered the Cardiff half marathon. Then started completing more half marathons and then went down the Ironman route & double Ironman. He also got back in the kitchen and started to enjoy cooking again. . He was getting fit on the outside, but what about the inside? He started to look at what he was eating, trying to get enough nutrients for his training regimes and competitions. He researched some endurance athletes and was amazed to learn that they were vegan.

After watching a film called Cowspiracy, which is available on Netflix, he decided to go vegan. 3 years later he is still finding the whole experience really interesting, exploring the replacements for eggs, milk, cheese and meat.

The book is laid out well, with all the meal and snack times full of interesting and intriguing recipes. Dishes that sound great, look great and actually taste great. I have found it fun to be cooking with foods that I had previously ignored, in ways that I hadn’t previously thought about. As a chef, it has been enjoyable and a great learning experience, with none of the dishes I tried being overly complicated.

Ingredients

Cupcakes 

700ml unsweetened 

soya milk 

30ml cider vinegar

660g white sugar 

200g vegan margarine (stork works great) 

600g plain flour 

2 tsp bicarbonate of soda 

160g cocoa powder 

1tsp of table salt 

1 tsp coffee 

Icing 

150g cocoa 

1kg icing sugar 

200g vegetable shortening 

250ml unsweetened soya milk