When I first tried a vegan diet, about two years ago, I began by searching for vegan recipes on Pinterest. The results were disappointing – tofu nuggets, cauliflower Alfredo, eggplant lasagna, and vegan “crab” cakes. Turns out that a lot of the vegan food out there is just a creative twist on a classic. But I wanted to be vegan without having to go to the grocery store and fill my entire fridge with vegan versions of all the foods I used to eat. I didn’t want to eat processed foods that came packaged in a box or freezer bag.
I wanted to eat food that was simple and natural, not complex and unusual.
[I actually already wrote about this back in March when I posted tips for simple plant-based meal ideas: [Nearly] Zero Waste Kitchen: Plant Based Meals.]
Then last month I decided to go full-fledged vegan [which I wrote about in Why I’m Going Vegan [and why you should too]] and now I’m going to show you what being vegan looks like for me.
[Next week, I’ll be sharing how I’ve been managing to eat vegan while dining out – which originally seemed like such a daunting task I didn’t even want to go out to eat, but now I’ve come to enjoy the challenge – and the food.]
Being vegan for me looks a lot like A Week of My [Nearly] Vegetable-Only Diet, which I have written about several times and continue to be my most viewed posts on this blog.
I’m still eating oatmeal every morning. I just love oatmeal! Ever since I took control of my health [twelve years ago now – sheesh!], I’ve been eating a quarter cup of oatmeal with fresh fruit and a teaspoon of brown sugar and cinnamon for nearly every breakfast. There are exceptions of course, but I have consumed A LOT of oatmeal. So this part of my diet has not changed.
Oatmeal is a great breakfast because in the morning your body needs a healthy carbohydrate for energy that also contains protein and is filling. Oatmeal checks all the boxes. The only risk with oatmeal is overdoing it with sugar or sweeteners, so adding fresh fruits [which are obviously also full of health benefits] sweetens oatmeal naturally.
I do keep on hand homemade oat milk or almond milk for my kids to have cereal [only on the weekends because, ya’ll, cereal is NOT real food] or to make vegan banana muffins or vegan pancakes – none of which are particularly healthy due to the high sugar content, but at least there are some other options for special occasions.
You could get all funky and make vegan sweet potatoes and black bean breakfast burritos…but who has that kind of energy in the morning???
I’m still eating a salad every day for lunch. The only exception is when I eat leftovers.
This is pretty self-explanatory, but I’ll tell you why I [nearly] always eat a salad for lunch: because eating raw vegetables is super important and the easiest way to eat raw vegetables is in a salad.
I always start with a green [romaine, spinach, kale, and butter lettuce are my favorites] and then pile on all the vegetables I have in my fridge [carrots, peppers, onions, cucumbers, tomatoes, capers, olives, etc].
Salads are a great way to load up on a variety of fresh vegetables; however, they are often soaked in sugary dressings which turn what would be a healthy meal into a calorie bomb. [Side note: in restaurants, I always order a vegan dressing on the side and skip the meat, croutons, tortilla strips, cheese, etc.] At home, I always make my own salad dressing which, at its simplest, can be a squeeze of fresh lemon juice or, if I’m feeling fancy, a homemade vinaigrette. But I usually just drizzle some olive oil and vinegar and call it a day.
Here’s where things get a little…shall we say, weird.
This is a vegan skillet that Brett made using rice, apples, onions, Swiss chard, and some seasonings. He stuffed it into roasted delicata squashes. If this sounds strange to you, it did to me too, but it was delicious. That night, the whole family was vegan and I think we should get bonus points because not a single food was processed.
The next night my family had pasta with a store bought sauce that was not vegan, so I set aside some noodles to have with vegan butter. Store-bought noodles are typically vegan, but highly processed and containing very little nutrition, so I typically avoid them altogether – except in rare instances like this. I also had leftover sautéed vegetables [zucchini, peppers, onions, corn].
A very common meal in our home [about once a week] is grilled chicken with rice and vegetables. I make this meal vegan by not eating the chicken. Again, no processed food, just simple, from-the-earth ingredients, cooked and slightly seasoned.
Vegetable soup is of course a staple, both for the healthful and heartiness of it, and for the waste-saving benefits since we just throw any leftover vegetables into a pot with water. I like to top mine with some hot sauce [ok, a lot of hot sauce]. In this meal, the only thing processed is the hot sauce [which, by the way, I am dying to make myself].
We usually have sourdough bread as a side with all of our soups. [Thank goodness most bread is vegan!!!]
This homemade squash soup, made by Brett, is my FAVORITE! Some recipes call for a cream, but not Brett’s soup. This soup is made with onions, carrots, apples and squash [butternut, acorn, or delicata all work]. Mmm mmm good! Sometimes if we are really lucky, Brett will make homemade croutons out of the ends of my homemade bread. TO DIE FOR!
[It’s a good thing it’s fall so my obsession with soup is not as strange as when I’m writing about it in July.]
Four bean vegetable soup. [I warned you that I’m obsessed with soups.] Beans are a big staple of a vegan diet. They are great in soups, in tacos, in burger patties, in brownies, in dips, in chili, in a bowl with salt and a dash of hot sauce [ok, a lot of hot sauce!].
This terrible photo is of a burrito bowl…of sorts. Rice, beans, peppers, onions, tomatoes, lettuce and – you guessed it! – hot sauce.
Honestly, if you’re going vegan I sincerely hope you like hot sauce because it is the best replacement for cheese. Of course, Brett would argue that it is a great addition to cheese, but if I can’t have cheese, I’ll just take the hot stuff.
[Fun fact: there are some health benefits to hot sauce. Hot sauce is supposedly an appetite suppressant and when eating spicy foods people tend to drink more water and therefore eat less! Hot sauce is also zero calories so a better alternative than mayo or ketchup – if you like things spicy!]
Last night I had roasted potatoes, sautéed green beans [my favorite] and leftover rice and beans.
You are probably beginning to notice a trend – lots of vegetables. In my opinion, the best way to be vegan is not with fancy “vegan” cheese or “vegan” burgers, but with all the foods that are naturally vegan: vegetables, fruits, legumes, grains, and nuts.
And tonight I ate zoodles with vegan marinara and veggie balls. Despite what I just said above, sometimes it’s nice to try a vegan alternative like beyond meat and tofurkey…why not? But, in general, I stick with foods in their natural form.
Well, I’m sure my meals [and my terrible photography] haven’t convinced anyone to become vegan. But, I bet Darin Olien will if you read his book, Superlife, which I just finished. This book is FANTASTIC and I highly recommend it for anyone truly interested in improving their health.
According to Darin, the key to healthy nutrition is eating a wide variety of whole foods from plant sources, and eating a large portion of it raw. I couldn’t agree more. My 10+ years of searching for the healthiest lifestyle habits have led me here: to veganism. And it’s not as hard as it may seem.
Next week, I’ll be posting some strategies for vegan eating at restaurants. Truthfully, there has never been a better time to be a vegan!
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