Sharing experiences, tips, recipes, and struggles of my new life as a vegan… with an omnivore husband!
It’s easier than you think to find vegan versions of your favourite food, but some are better than others. Don’t get discouraged if it’s not right yet. My own vegan journey started in January. Five years later, I’ve learned a few things I’d love to share to help in your own vegan journey, this Veganuary.
When you fail to meet your goals on your vegan journey, practice self compassion and patience.
I knew going publicly vegan was the only way to have any chance of cutting cheese out of my life, and still… I haven’t cut it out completely. Why? Because pizza is my emotional food craving, because pizza is connected to my deceased dad.
The typical vegan cheesecake recipe involves a cashew base. Having over-indulged on all things cashew at the start of my vegan journey, I developed a bit of a sensitivity to the nut. I tend to get super bloated and pained when I eat cashews now, so I had mostly ruled out cheesecake for the foreseeable future. Until now… This recipe does not use any cashews! That’s also good news for those looking for a less fat-heavy cheesecake recipe. The base of this cheesecake is coconut milk, which is half the fat content of cashews.
Quinoa is naturally gluten-free, largely unrefined, ancient grain, and a more environmentally friendly choice of grain. According to Self Nutrition Data, there are 8.1g of protein per 1 cup of cooked quinoa. Quinoa protein is comparable to casein, the protein found in dairy, and is considered a complete or essential protein source. I’m going to share with you my favourite base for Quinoa Salad, below. This one is tangy and savoury and happens to be seriously addictive…
When you first talk to others about going vegan, without a doubt, you will hear a few “but where will you get your protein?” protests from omnivores. There’s a prolific misconception that meat is the best/only source of protein for any diet, anywhere. The best way I’ve found to easily integrate plant-based protein sources into my diet is to generously integrate legumes into my dishes …
There are so many resources out there for people looking to become vegan, but don’t know where to start — or even veteran vegans that are looking for some cooking support. I would not have had the confidence to start my vegan journey without my very first vegan resource, The Oh She Glows Cookbook by Angela Liddon. This was basically what introduced me to the versatility of cashews and lentils and tofu, and what helped me to discover vegan cooking is actually delicious.
I felt pretty sorry for myself thinking that going vegan would mean giving up cheesy, carby foods, specifically at breakfast time. Thankfully, I did not have to make such a sacrifice! I’m going to share with you one of my favourites — the Vegan and Gluten-Free Herb and Cheese Biscuits. It is full of flavour, and nice and flaky, despite the wet dough…
When I was an omnivore, my favourite “lazy morning” breakfast was a poached egg on an english muffin with a slice of turkey and my matcha latte (full of milk). I still salivate thinking about it… But! I have found a few very good alternatives. This morning’s Tofu Scrambled Eggs, paired with these delicious Vegan Gluten-Free Herb and Cheese Biscuits and my Vegan Matcha Latte, breakfast had me forgetting the oozing egg yolk — thank goodness!
I started my vegan journey this New Year of 2018, after many years of unchecked guilt about the food choices I was making. I had heard the PETA pleas, and seen the various literature showing the barbaric treatment of farm animals, heard the environmental criticisms, and somehow always dismissed it, moving it to the back of my mind for when I was really ready to deal with it. I never felt great about eating meat, but that wasn’t the main thing that made me uncomfortable with an omnivore diet…
My Vegan Journey 