My Month as a Vegan

Some time ago I tried my hand at being a vegan. Gasp! “You’re switching to the dark side!”, I was told. I was looked at as crazy, and maybe a bit of a masochist. I wasn’t overweight, and I enjoyed food that came from animals. I didn’t discriminate against any type of food, actually; I prided myself on having a cultivated palette. So why the trip down vegan lane?

Curiosity for one. The test of what it would be like for a month. A challenge, if you will. Now, a lot of people have chosen this lifestyle long before my decision to try it for a measly month; I’m not saying I’m special. However, to embark on this journey takes gusto and determination, after all we don’t live in a vegan friendly society, and for that I commend all that try. Like all serious decisions, this also wasn’t a choice made overnight. It was the answer after coming to a crossroads on a long journey down the culinary path. Could it be easier if the amount of animal derived food in a diet has already been decreased, or would that not matter? What is it really like to live without animal based foods? All good questions that needed answers. Second, the entire agricultural industry needs to change and it was a way of saying I didn’t want to be a part of it. Keeping this from turning into a political debate, that is all that will be said about the second reason…at least for this entry.

So, the vegan life. What it’s like to be a vegan, healthy, and normal. Through its up and downs it teaches a lot. About food, food preparation, and lessons of awareness. Food is a very intimate part of our lives. We don’t like being told what we can and can’t eat. Eating can be viewed as a ritual, celebrating the very things that allow us to live, or it can be viewed as an obligation. How many times have you rushed the act because you’re too busy? Becoming vegan makes you more thoughtful. You think about every dish you’re going to make. You may have heard Oreos are vegan, and it’s true, but living off Oreos isn’t sustainable. You need a plan. 

So, no Oreo diet. This test came with certain expectations. Not to simply eat veggies and fruit right from the shelf, but celebrate all the food that has always been looked at as a side to meat, not the main course. Also, I have a sweet tooth, so desserts still needed to be on the menu, and I told myself that I wasn’t going to torture friends or family with this experiment. If you have a certain dietary lifestyle, you have to be prepared to go hungry from time to time if things don’t go your way. Until the world recognizes all types of diets, we have to take planning to a whole new level.

So, discoveries? Enough with the spouting about the little investigation, what was actually learned? Two key lessons, open your mind and be creative. Some dishes we eat are  already vegan, like some spaghetti sauces, breads and grains. Your capabilities in the kitchen grow, thinking how food ingredients can be substituted for others with results that are nearly unrecognizable. This is incredible. Going from following a recipe, not knowing how the ingredients interact with each other to understanding how they can be tweaked is nothing short of spectacular. What emulsifies in cooking? What’s added for moisture? What are rising agents in certain dishes? Is butter from cows milk really necessary? All of these questions have valid answers that lead to a very successful vegan diet, but more importantly, a diet that anyone can have without the vegan label. 

Stay tuned. More posts will come that tie all of these questions in to a diet that is healthy and more responsible. It’s time we rethink labels, diets, and needs. Its time to be a little more creative, experimental, and adventurous in the kitchen.