I’m often asked about my decision to be vegan, usually from well-meaning acquaintances who would like to make healthier dietary choices. The most common questions revolve around what I eat, how I dine at restaurants, and perhaps the most common refrain, how I exist without cheese. Though I’ve been vegan for many years, I’m not so out of touch that I don’t understand the palate’s love affair with cheese, but like many things in life that are good for us, a plant-based diet takes practice, dedication, and innovation. Whether you’re planning to make the switch or reduce your intake of meat and dairy, the following tips will help you make the transition.
It’s difficult to be excited by vegetables if they are under the fluorescent lights of a supermarket or wrapped in plastic. Farmer’s market vegetables are vibrant and frequently picked just before they are sold, and you may also discover food items that you’ve never tasted before. If small markets are unavailable in your area, investigate the best options for fresh veggies, whether its talking to your local grocer or growing your own.
It’s helpful to know others who can assist when you’re feeling alone in your endeavor. Inviting friends over for vegan pot lucks (whether they are vegan or not) can be a great way to revitalize your commitment to a new way of eating.
One of the wonderful side effect to a consistent yoga practice is the body’s desire to eliminate unhealthy habits. That doesn’t mean that you’ll quit desiring your morning coffee or that you’ll give up wine, but as you become more in tune with your body and increase the ability to listen to its needs, you may find that you crave meat and dairy less often.
Browsing through plant-based recipes will introduce you to the possibilities vegan cooking, such as creating rich sauces with raw cashews and the wonders of (the unfortunately named) nutritional yeast. Here are my top 3 most frequented sites:
Minimalist Baker - This site is no longer completely vegan, but you can still find many vegan recipes to keep you eating well. The Easy Vegan Falafel recipe is a favorite.
Pick Up Limes - When you’re in the mood for something rich and chocolaty, try the Vegan Chocolate Cake.
The Korean Vegan - Great recipes and one of the best newsletters that I receive in my inbox. I love the beautiful Rainbow Jeon.
There are wonderful products available to replace the items you want to keep in your diet and also a number of products to avoid. The key is to keep experimenting. All vegan cheeses are not created equal. I’ve listed a few of my dairy substitute recommendations:
Kite Hill – Artisan dairy-free cheeses made from almonds. I especially like the Chive Cream Cheese.
Violife – This brand offers cheese varieties that I gave up on finding substitutes for years ago. The feta is my favorite.
Vegenaise – A mayonnaise substitute that even pleases non-vegans.
Forager Project - The organic unsweetened probiotic cashew yogurt is my go-to breakfast. I top it with nuts, seeds, fruit, and cinnamon. I also eat this delicious yogurt with roasted eggplant and butternut squash.
Though many see a vegan diet as restrictive, once you begin in this path, you’ll see an entire world of culinary possibilities open. Explore, experiment, and release expectations.