Although DSM Veg appreciates all forms of reducing the consumption of animal products and all efforts, however small, that people take in that direction, it has become necessary for THIS individual vegetarian to transition to a vegan diet. For me, it is the right choice ethically and environmentally. My only excuse was convenience. It’s only been slightly more than a week and I have had some setbacks and forgetful moments (aka mindlessly eating a Hershey’s Kiss before remembering what I was doing), but overall it’s going well and I feel healthier already. One of the benefits of a vegan diet is that now instead of saying “I shouldn’t” to that plate of Gateway Market/La Mie pastries that seems to CONSTANTLY replenish itself at work, I can now say, “I can’t” and my external reason for avoiding these non-vegan items helps me resist. It’s kind of sad at the same time, though, since it just means I’m not as able to make healthy choices based on the goal of taking care of me, which should always be an important goal as well, if that makes any sense.
So, all of the recipes posted will now be vegan as well as delicious. Everything I had posted up to this point was vegan already, but not necessarily intended to be so. Today for lunch I had a curried tempeh salad, based off of the recipe for tempeh “chicken” salad here. Instead of vegan mayo I used plain soy yogurt to avoid some of the fat, and I added curry powder and a few raisins and raw cashews to the mix instead of pecans. This is a really good lunch, very filling and tasty. I had it on a wheat tortilla with some spinach. Yum.
1 Comment
May 2, 2008 at 1:52 pm
yay for vegans!! glad to hear that all your recipes will be vegan!…..