I’ve enjoyed exploring the world of vegan cuisine. When you are vegan, you need to cook a lot of your own food and bring it with you during the day. At first I found this tedious and time consuming. But after the first week I found my head was buzzing with vegan recipes and questions. Does blended tofu offer the same stabilization and binding properties eggs? Can I make decent gravy with miso and vegetable stock? Going vegan has reawakened my love of cooking. I am very adventurous in the kitchen, and I feel like I have only begun to explore the possibilities in vegan cuisine.
I have also dropped 4 lbs. without any effort. I exercise the same amount, and I eat the same amount as usual. The only difference is I am eating a lot more fresh fruit and vegetables, and eating no animal proteins.
I told myself before I started to go vegan that if I really wanted to eat something, I could have it. For each unvegan moment I had, I made sure to do it deliberately understand why I was doing it.
-Two bites of pumpkin pie at Thanksgiving: My mother guilt tripped me into eating dessert. Then when I realized the pie was bought from Cosco and not home baked with love, I stopped and chastised my mother for her trickery. This was total mother-induced-guilt eating.
-One bite of stuffing at Thanksgiving: My mother insisted on a taste test between her meat-filled stuffing and my vegan stuffing. I honestly prefer my vegan stuffing better. Again, mother-guilt-eating.
-One bite of steak at Joe Fortes: My partner had ordered the ribeye, one of my favourites. I made a deliberate choice to do this, as a test to see what I was missing. It was good, but not as amazing as I remember meat tasting before going vegan.
-Lobster oil at Joe Fortes: They serve lobster oil with the bread at Joe Fortes. I had this because I wanted to put another notch in my gourmet belt. Inner Gourmet:1 Inner Vegan: 0
-Milk in my coffee: I ordered a coffee and they didn’t have soy milk. So I had normal milk. I admit, this one was pure laziness. I now carry Soygo creamer in my purse.
-Miscellaneous alcohol: I’ve recently become aware that certain alcohol is produced using isinglass, gelatine, egg whites etc. in the filtering process. I haven’t avoided any type of alcohol because of this yet. Instead I give myself a mental high five if I drink from an approved producer, and a swallow of guilt if I’m drinking a potentially unvegan draft.
-Miscellaneous French fries: During the first week or so of eating vegan, I found myself out at a pub where there were no vegan options. So I opted to just have fries. After a while I found out that some restaurants cook their fries in beef tallow or hogfat. EW!
So, it’s onto the second month of what I imagine will be a lifelong lifestyle. I like being vegan. I like how it makes my body feel. And I like what I am doing for the animals. Every time I pet my dog, I think of her being butchered in China for food, I remind myself that it’s no different than slaughtering a pig. And it strengthens my resolve to be a better vegan.
*Courtesy of Jenny Duffy
~The Vegan Project