Ever consider veganism?
Maybe you heard something about agricultural practices that you can’t un-hear. Maybe, for you, it’s about the planet’s health or your health or some post-college wallet-anorexia.
Vegan experts offer this advice: “crowding out” animal-based products from your life will work better than making a quick switch.
Crowding out can be as simple as finding a vegan recipe or snack that is so delicious and easy and appropriate for your life that you become a repeat-user.
Then, you find another.
Before you know it–the theory goes–you have smoothly and sustainably transitioned.
Want to give it a try?
NOTE: There is no expertise on display in the meals below. They’re just an example of how someone might move toward a vegan diet, one recipe at a time. For more recipes, philosophies, lists of cookbooks, what-to-expects and much more check out this site: www.vegan.com
If I were doing this, these might be my first give-it-a-trys:
no-meat-in-sight roasted vegetables
Cut up potatoes (sweet or white), toss with olive oil, salt and pepper, and roast (450 degrees) ‘til brownish.
Do the same with asparagus or broccoli, carrots, onions—whatever you have in the fridge. Add spices or spice blends to your heart’s desire.
Toss the veggies together. Leave out the chicken. Load up a plate.
Kneel, at the coffee table, housing vegetables while watching Office reruns.
Try omitting ground beef from your favorite chili recipe and playing around with beans instead: a combination of pinto, black and garbanzos might work.
My chili recipe is embarrassingly easy:
1 can tomato paste, 1 envelope taco seasoning, 1 can v-8 (you can buy a single can so you don’t need to have the remaining 5-pack taunting you because you’ll basically NEVER consider drinking that lumpy red sauce straight from the can. Bleck.), 2 cans of chili beans packed in their own chili sauce.
THEN–before the changeover–I’d toss in cooked ground beef. Instead, I’ll try the bean combo above.
I’ll let you know how it goes. Better yet, YOU try it and let us know how it tastes!
Saute chopped onions, garlic and chopped carrots in some oil, add your fav spices (Italian, basil, parsley, red peper, oregano, salt, pepper….whatever you like), add a jar of spaghetti sauce (or make your own: I use canned tomatoes, can tomato sauce, can tomato paste, lotsa garlic, salt and pepper, Italian spice this and thats, more pepper…), add THEN add red lentils.
Put on some Kenny G.
Let the sauce simmer and bubble and harmonize gently for maybe 20-25 mins, adding water if necessary. This would be a good time to make pasta, whatever shape you like. Or—if you want to impress someone—spiralize some zucchini. But, really, this is a first step. Don’t pull any muscles.
After the lentils have lost most of their crunch, adjust your seasonings. Slather your meatless sauce on the pasta. Head to your nearest coffee table.
How about you? Do you have any recipes that could transition to vegan?