I’m thinking about going vegan again.
I’ve tried it a few times in the past, most notably around 2007 when I launched my first cooking blog (now defunct). I’m currently developing two new blogs, one for cooking and one for baking.
Back then in the mid aughts, Michael Pollan’s book, The Omnivore’s Dilemma, was newly published and popular. People were becoming more aware of the ingredients in their processed food, the rampant and unchecked abuse of animals in factory farming, and GMOs (or more specifically the shady practices by GMO companies — especially that one company whose long resume includes Agent Orange and Roundup weed killer, which has been associated with leukemia).
In short, there was a growing awareness of the foods we consume and our ethical responsibilities toward the environment, animals, and each other.
Vegan cooking also had a negative reputation at the time (and maybe still). It was “boring.” It meant eating “like a rabbit” — gnawing on carrot sticks and iceberg lettuce, or choking down kale with every meal.
But what I found was a much different story. There is an incredible array of wonderful dishes you can make without meat or animal products.
You don’t have to take my word for it. There are many home cooks and professional chefs out there with cookbooks and blogs and YouTube channels. Here’s what’s inspiring me this weekend.
Chef Derek Sarno
So first, there’s Derek Sarno, a vegan chef. I stumbled on his channel a couple of years ago after cancer treatment and two major surgeries. This video popped up in my recommendations. It combined Buddhism and cooking, so it hit a sweet spot for me.
Chef Sarno focuses on simple, delicious, and accessible vegan dishes. Here are a couple of fun and easy comfort food recipes that I’m planning to try soon:
He also works some amazing wizardry with mushrooms that I personally find difficult to recreate, but I’m going to keep practicing.
‘Top Vegan’ Cooking Competition
While I was searching for vegan recipes yesterday, I stumbled on the “Top Vegan” cooking competition. You can view seasons 1 and 2 on the channel.
It’s honestly a little corny at times, but I love the contestants as well as the acknowledgement that vegan cuisine has old, international, and cultural roots. Would love to see this type of content go mainstream.
Setting Up a Pantry
In order to put all of this inspiration into practice, I am stocking a vegan pantry. I do still have animal products on hand that I’ll use up. After that I plan to stay well-stocked to help set myself up for success.
My pantry is halfway there already, as I tend to buy a lot of:
- Dried beans
- Asian and Italian noodles
- Rice and other grains
- Bulk oatmeal
- Canned tomatoes and tomato paste
- Curry and chili pastes
- Various types of oils, hot sauces, and vinegars
- Spices, salt & pepper
- Flour and other baking ingredients, and more…
I also have a glass jar with sourdough starter bubbling on a high shelf. It’s almost ready to use in baking.
What’s missing are some nondairy staples like vegan butter and cheeses that I’ve had a love-hate relationship in the past. Guar and xanthan gums, soy lecithin, and even some “natural” flavorings in those types of products don’t agree with me. (So-called natural flavors in processed foods are currently unregulated, and the term itself is kind of a gimmicky catchall that can be deceptive.)
I’m willing to try nondairy and meat analogs again though, if I can find products with limited and real-food ingredients, or learn to make my own.
To help complete my vegan pantry, I’ve started a search online and found some possible sources for items I can’t find in local stores:
Frankies 457 Calabrian Chili Oil — I love this stuff. A couple of months ago I grabbed a bottle either from my local co-op or Whole Foods, I can’t remember. I just finished it up, and now I can’t seem to find it anywhere. Fortunately it’s available from the source.
MyBacon — Chef Sarno features this in his videos. It’s made from mushrooms and the other ingredients look mostly good. (The “natural flavoring” concerns me a little bit but I’m going to try it anyway.) It’s of course an optional ingredient, and there are other ways to substitute for bacon, but I personally don’t care for tempeh or seitan.
Vegan cheeses, butter, and bouillon — I’m on the lookout for products without a lot of additives.
Bulk organic nutritional yeast — I think my grocery co-op carries this; if not, I may be able to find it online. I want to use it as a base to make my own spice rubs, toppings, flavoring, etc.
Your Mileage May Vary
Ultimately I consider “diet” akin to religion or politics. It’s a very personal choice, and it’s not something you can or should try to force on someone else. This is simply a direction I am thinking about for my own life right now.