Meat Free Week is upon us again − and as usual, it’s taken me until the evening before this annual fundraising event launches to get my act together and commit myself. Thankfully, I live near a bloody amazing deli that is open seven days − MFC Supermarket, on Gardeners Road, Rosebery − which not only has a section filled with vats of different olives and other oily wonders, but all manner of curious convenience foods for slackers like me who spend more time faffing around on their smartphones or watching Dates on BBC First than being all artisanal and cultivating sourdough-frigging-starter. So for the next seven days, I’ll be racing home from work (not an easy feat when you live on Sydney’s slowest and least reliable bus route) to whip up something inventive and delicious from ingredients that, as far as I can ascertain, have never felt the pain, terror or depression of being ‘farmed’ in a cage smaller than those cookbooks above.
For a week at least, we can all live safe and happy in the knowledge that the only animal suffering in my household will be Lucy the chocolate lab, because no crumbs of flesh, whether beast, fish or fowl, will be dropping to the kitchen floor for her to hoover up.
This year, the challenge has been made a “little more interesting”, as they might say on MasterChef Pt 12 With a Vengeance or I’m a Nobody, Get Me Out of Here, when things have got so dull that even the contestants’ relatives aren’t watching, because Meat Free Week has gone global, or at least to the United Kingdom. Which means my oldest friend, Amanda, who lives in Bath, has signed up for the first time − and she can cook. Really cook, goddammit. She even told me last night that she just so happens to have vegetarian involtini ready to go in her freezer. I’m feeling quite faint already. I only have little cheese and spinach pies from the MFC freezer section in my freezer. And some broad beans.
Not that I’m competitive or anything (much) − but it is a matter of parochial pride that Australia, founder of this worthy initiative, should lead the field in both food fabulousness and money-raising ability.
So, I need your help, gentle readers, to keep my spirits up and the charitable coffers overflowing. I’ll be posting a daily pic of what I’ve cooked and/or something pertaining to meat-free matters over the course of the coming week on Instagram and Facebook, and you can show your appreciation (and the colour of your money) through my official fundraising page.
And thank you – on behalf of the animals – except Lucy.