I just really...
really...
really like fruits and veggies.
Shout out to the quinoa and chai-blend yerba
mate hiding in the background!
I didn't always. Even after becoming vegetarian four(ish) years ago, I would pass up legumes for a Boca burger. Even after transitioning to veganism, I was not in love with leafy greens. I still preferred Oreos, one of the foods on PETA's I can't believe it's vegan! list. No guys, I'm not a card-carrying member of PETA!
Becoming vegan opened me up to a wider variety of cuisine. (WHAT? Yes!) Being vegan forced me to become more creative with my foods. I ran out to Strand to buy the Bible of veganism, the Veganomicon. The difference between Isa Chandra-Moskowitz's cookbooks and others that I've purchased before is that all of the ingredients are from real food. I had to, for the first time, make dinner out of a bag of flour, potatoes, cauliflower and be creative with what amateur kitchen equipment I had. Around this time, tofu began to make me ill. I think because I relied on it too much as my staple source of protein. My dinners became more varied and delicious, and progressively less-processed.
Where to get my essential amino acids? (This is the question that boggles the minds of non-vegans the most). Soy is not the only complete protein, and I was more than happy to fit more quinoa in my dinner. That ancient little grain packs a lot of flavor and nutrition! I also looked at some raw food blogs for creative recipes, and still refer to a few that have been able to hold my attention or encourage me to practice yoga!
Becoming vegan opened me up to a wider variety of cuisine. (WHAT? Yes!) Being vegan forced me to become more creative with my foods. I ran out to Strand to buy the Bible of veganism, the Veganomicon. The difference between Isa Chandra-Moskowitz's cookbooks and others that I've purchased before is that all of the ingredients are from real food. I had to, for the first time, make dinner out of a bag of flour, potatoes, cauliflower and be creative with what amateur kitchen equipment I had. Around this time, tofu began to make me ill. I think because I relied on it too much as my staple source of protein. My dinners became more varied and delicious, and progressively less-processed.
Where to get my essential amino acids? (This is the question that boggles the minds of non-vegans the most). Soy is not the only complete protein, and I was more than happy to fit more quinoa in my dinner. That ancient little grain packs a lot of flavor and nutrition! I also looked at some raw food blogs for creative recipes, and still refer to a few that have been able to hold my attention or encourage me to practice yoga!
So when I say that I am "writing on veggies," essentially EVERYTHING I do is plant-powered!
(Even my caffeine indulgences!)
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