Let them eat vegan!

For no other reason than “I wanted to,” I’ve adopted a vegan diet. I’ve been consuming less and less meat anyway… and I figured I may as well go 100% animal-free.

A few years ago, I gave vegetarianism a go and it didn’t turn out so well. (I binged on hard-boiled eggs one day. It wasn’t pretty.) However, I was young and dumb. I wasn’t yet living on my own so I didn’t do much of my own cooking. I just continued to eat the same foods only without the slab of meat on the side. Needless to say, I was lacking in protein (hence the egg-binging) and many vitamins. Things are different now: I cook every one of my meals (except the ones Alex cooks on the weekends when he visits) and I do all of my own grocery shopping. It was partially because of all the wasted groceries (mainly meats and dairies) that I decided to go vegan.

To aid me in my new culinary adventures, I sought out vegan cookbooks. The ones I ended up buying are by Isa Chandra Moskowitz and Terry Hope Romero… and I love them to pieces. Every recipe I’ve made so far has been amazing! They’re appetizing even for those not following a vegan diet: pastas, risottos, sautéed veggies, sammiches, sauces, pancakes, French toast, ice creams … The list goes on and on!

Book cover: Veganomicon Book cover: Vegan with a Vengeance Book cover: Vegan Brunch

All of the recipes are seriously delicious. Here are some things I’ve already tried:

  • Banana-Nut Waffles (Veganomicon, pp. 75-76)
  • Israeli Couscous with Pistachios and Apricots (Veganomicon, p. 117)
  • Hot Sauce-Glazed Tempeh (Veganomicon, pp. 129-30)
  • Pineapple-Cashew-Quinoa Stir-Fry (Veganomicon, pp. 175-76)
  • Spiced Pita Crisps (Veganomicon, pp. 177-76)
  • Spaghetti and Beanballs (Veganomicon, pp. 189-190)
  • Classic Pesto (Vegan with a Vengeance, p. 132)
  • Sesame Scrambled Tofu and Greens with Yams (Vegan Brunch, p. 30)

…and I’ve only had the book for 5 days! I managed to take photos of some of the meals:

Israeli Couscous with Pistachios and Apricots (Veganomicon, p. 117)
with roasted veggies (Brussels sprouts, sweet potatoes, and red bell peppers)

Hot Sauce-Glazed Tempeh (Veganomicon, pp. 129-30)
with a baked sweet potato, sautéed kale, and fresh tomatoes

And this is what preparing one of these meals looks like:

Pineapple-Cashew-Quinoa Stir-Fry (Veganomicon, pp. 175-76)

Because I live in a tiny apartment in Brooklyn, I can’t compost all this biodegradable waste at home. But! The local farmers’ market collects food scraps! So I bought a 1.5-gallon compost pail that I’m hauling to the farmers’ market once a week.

…I’m such a hippie, biking to the farmers’ market to compost my vegan scraps. Oy.