#becomingvegan

[velvet--haze]

#vegetarian #vegan #becomingvegan #becomingvegetarian #hailseitan #crueltyfree #friendsnotfood https://www.instagram.com/p/B897fSnnyEb/?igshid=1v4yniskrdgad

[kollected]

What Being Vegan for One Month Has Done for Me

(June 22, 2018)

Since I got off the ferry from Port Clyde to Monhegan Island, I’ve joined the “cult” of vegans which make up for about half of the staff at the Island Inn. Since our head chef, pastry cook, and many of my coworkers are vegans and have been for years, this is probably the most accessible and encouraging place for me to have a dietary change that I likely would not have made on my own. It also helps that we’re provided with free staff meals and that I’m no longer in Alaska where I had to buy my groceries a month in advance from the Walmart 3 hours away. 

When becoming vegan is free, easy, and the healthier option, why pick anything else? The hardest part is having the urge to put cheese on things, but I think I could do without the gas. I’ve been pretty much dairy-free for a long time with the exception of ice cream, but there are so many dairy alternatives now! Any time I ate even a slice of cheese I could expect an upset stomach, so why would I keep eating something that only tastes good in the moment and makes me feel terrible afterwards? That’s why I’m not drinking alcohol either. 

Being on this island for only this brief month has shown me that it’s possible to eat healthy and more sufficiently with a plant-based diet. Vegan food is more creative and flavorful than just a slab of tofu. It’s so much more colorful than just brown and white, and it’s easier to digest too. Eating meat makes me have to take a nap just have the energy to digest it while eating vegetables and drinking lots of water gives me more sustained energy throughout the day. 

I notice the benefits in my hair being shinier and softer, my skin being unbelievably smooth to touch, I have more of a healthy glow, I feel more energized throughout the day, and my body odor is much less disgusting. As far as weight-loss goes, I have no idea because I haven’t stepped on a scale in over a year and just because I have become vegan doesn’t mean I’m eating less and exercising a bunch. Because vegan food is so tasty where I work, I keep going up for seconds. 

Aside from being Vegan here for free, a main concern of mine has been maintaining this lifestyle onshore and when I’m traveling. A lot of restaurants don’t have vegan options, but it’s steadily on the rise in some of the more hip and young cities. Montréal for example has tons of variety in their Vegan fare (luckily that’s where I’m going to be next). Vegan is only expensive if you’re buying already prepared or pre-packaged foods and if you shop at Whole Foods. If you just go to a local farmer’s market anywhere in the world, there’s vegan food. Make your own food because it’s cheaper, healthier, and you actually know what you’re eating. 

Also, being vegan has proven benefits of contributing less waste  and harm to the environment. Animals are obviously benefitting from us not eating them, but a lot of people don’t think about the greater impact veganism has on this planet. A lot of fruits and vegetables don’t need packaging, they are biodegradable and good for the soil without smelling of putrid waste, you don’t have to worry about getting salmonella poisoning, and if we planted more plants instead of slaughterhouses, the air would smell like succulent fruits and vegetables instead of manure and death. :D

I thought at first that I would just try out being Vegan for a month as an experiment, but now I want to continue and keep living this happier, softer, and shinier life. I don’t expect anyone to make a change because I said so, and I know that some people will always eat meat because it is what they like best. What I am saying though, is that people should try being more open-minded so that they can discover something new that they may have not known tasted so good before. The smallest steps can sometimes make the biggest impact if everyone is making those small steps together!

[sunkissedsirenadventures]

Guys I got my first box from @thrivemkt ahhh I’m so excited!!! If you haven’t heard of them go check them out!! If you have a specific food allergy or diet or just want to eat healthy and be able to afford it check them out! You save time and money buy purchasing through them and it’s so amazing at the options they have. I saved so much money on everything that I got, and I got a lot lol, that would have cost me well over $50 if I bought it anywhere else. So go check them out save money and love healthy!! 😘😘 #thrivemarket #lovethrive #healthy #healthyfood #food #soamazing #healthychoices #savedmoney #yasss #mynewfav #worthit #organic #vegan #becomingvegan #onestepatatime (at Orlando, Florida)

[foxykittyboo]

New book ^^ #bookstagram #bookworm #bookish #books #becomingvegan #myveganjourney #brendadavis #vesantomelina #ms #rd #vegan #lifejourney

[nitroandking]

Last year we decided to give Veganuary a bash after being vegetarian fish/dairy eaters for over 25 years. We said from the outset that if we really felt we wanted to eat something we would & we’d have a ‘flexitarian’ approach... I can remember the moment when it hit me. We were on the beach in Vung Tau & there were all these super cute little crabs running around & I thought no this really isn’t right. Although this year has been far from perfect, yes there have been incidences, mainly featuring random dairy, on the whole it’s been surprisingly easy even in a country where we don’t have access to things like vegan butter, cheese etc. Eating plant based is not hard, but being a fully fledged vegan is a bit more of a challenge. That’s the challenge we’re starting this year 😊🌱 thank you to the vegan community for making it a bit less daunting! I would also like to say amazing work to @greggs_official @mcdonaldsuk @pizzahutuk @icelandfoods @marksandspencer & all the other mainstream companies who are supporting the movement in the UK! Ooh I think I’d better tag Piers Morgan in this hey!?* He loves a vegan post 🌱🌱🌱🌱 . . . . #veganuary #veganuary2019 #plantbased #plantbaseddiet #becomingvegan #vegan #veganfood #animallovers #piersmorgan @thepiersmorgan @weareveganuary @peta @avantgardevegan @poppy.lettice @hotforfood @cheaplazyvegan @wickedhealthy @happyhealthyvegan @theoriginalvegansociety @unnaturalvegan @micthevegan @cookingwithplants @earthlinged @joey_carbstrong @highcarbhannah @sarahsvegankitchen @plantbasednews @plantfacedclothing @armtheanimals (at Ho Chi Minh City) https://www.instagram.com/p/BsS6Bn0AeRr/?utm_source=ig_tumblr_share&igshid=7m7zdvbdm91c

[madewithlovevegan-blog]

Growing up, I was the PICKIEST eater. Seriously, not sure how I survived so long on Kraft Mac and Cheese, Bread, and Hostess Chocolate Chip Muffins, but I live on to tell the tale! Fast forward to today, and I’ll try just about anything (if it’s vegan of course.) So when I went to my parent’s house a few weeks ago and they made curry for dinner, it still amuses me that I couldn’t wait to taste…

And I loved it!

It was warm, hearty, and later I figured out, it hits the spot every time! I’ve revised that recipe a bit since then, and added a few extra spices, but this can be made even easier simply by using veggies, coconut milk, green curry paste, and a bit of coconut sugar ( or brown sugar.)

This recipe only makes about two large servings, but can be easily made for large groups and is sure to please everyone. I mostly serve curry with white rice, but brown rice or even pasta would be great too!

  Simple Vegan Green Curry

2 servings

.5 zucchini 4 large mushrooms .5 C broccoli florets .5 C spinach 1 can coconut milk 3 Tbsp Thai green curry paste 1 tsp ground ginger 1 tsp onion powder 1.5 Tbsp coconut sugar, or brown sugar 1/8 tsp paprika 1 tbsp coconut oil 2 clove garlic, finely chopped salt/pepper to taste

Get Cookin’!

Chop all veggies and heat coconut oil and garlic in a large deep skillet or wok.

Once it begins to sizzle throw in the mushrooms, broccoli, and zucchini. Saute for 4-5 minutes stirring often.

Add curry paste and mix well until veggies are coated. Pour in can of coconut milk.

Add spinach, sugar, and seasonings and let simmer for about 10 minutes until veggies are soft, stirring occasionally.

Serve with rice and enjoy!

Keep it made with love! Hanna

Simple Vegan Green Curry Growing up, I was the PICKIEST eater. Seriously, not sure how I survived so long on Kraft Mac and Cheese, Bread, and Hostess Chocolate Chip Muffins, but I live on to tell the tale!

[coolthingswithkoffa]

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A post shared by Dr. Koffa Toeque Ed.D (@koffa.tv)

Enroll into this 🥕FREE🥕 1 hour session to gain tips on how to learn how to become vegan. Link the the event: https://www.eventbrite.com/e/learn-to-eat-vegan-with-dr-k-tickets-48293118016 Transitioning the way, you are used to eating can one of the toughest things for anyone to do especially if you do not know where to start. Many people talking to me about how I became vegan, and I transitioned after being diagnosed with FSGS (a kidney disease) and sarcoidosis, at the time of the diagnosis, I was so sick but after changing my diet I had great improvements with my overall health. I created this course to offer the tips I use to transition and to stay on track. I know you love the food you eat but there are some great vegan recipes and options that you can enjoy and that are very tasty. I offer this as an online workshop with live classes in Las Vegas NV, Learn more about the class on coolthingswithkoffa.com, I happy to help those who are looking to become vegan! Dr. Koffa, Ed.D: CoolThingswithKoffa.com#vegans #glutenfree #becomingvegan #veganrecipes #soyfreevegan #FOOD #Fsgs #sarcoidosis #kidneydisease (at Las Vegas Nevada)

[pinkchillivegan-blog]

Vegan Recipe: Taco Bell Chili Cheese Burrito | The Edgy Veg

https://youtube.com/watch?v=rT3Esab9zmU

https://www.pinkchilli.com.au/2018/05/27/vegan-recipe-taco-bell-chili-cheese-burrito-the-edgy-veg/

[letseathealthynow]

BLOG ALERT 🚨 🚨 NEW POST’S UP ON THE BLOG. CHECK IT OUT, COMMENT, SHARE... THE ART TO CONQUERING FEAR AND SELF-DOUBT... LINK IN BIO (www.letseathealthynow.com) 🌱 🌱 🌱 #hiking #hikingadventures #foodblogger #foodblog #naturelovers #blogalert #travel #travelblogger #vegan #bestofvegan #food4thought #hungary #travelphotography #huffpostgram #blogger #conqueringfears #adventure #foodphotography #veganworldshare #letseathealthynow #plantbased #healthylifestyle #blog #blackbloggers #macedonia #healthyliving #bitola #lakebalaton #becomingvegan #livehealthy

[drewtiful]

Day 5 of being Vegan. Not gonna say it's easy...but this salad from yesterday was the bomb. Warm quinoa and farro mixed with kale topped with beets, avocados, and spiced pecans. #becomingvegan #veganjourney #healthyfood #lepainquotidien #igdaily #latergram #nom (at New York, New York)

[soontobehealy-blog]

OUR FIRST 30 DAYS OF BEING VEGAN

OUR FIRST 30 DAYS OF BEING VEGAN

When we first announced that we were vegan, EVERY single person we told said “I’ll give you 30 days, max.” I can officially say we have been vegan for OVER 30 days and we plan on continuing our vegan lifestyle. Becoming vegan has been the most satisfying experience thus far. We both feel better, physically and emotionally. Our skin is becoming brighter and clearer by the day, our energy is…

[dorakorz]

Cooked with #okra and #aubergine last night. #becomingvegan #myjourney

[biblio-kyle]

You are what you eat? . . #cowslife #itshardoutthereforacalf #becomingvegan #moo #vintage #comics #vintagecomics #comicart #comicnerd #comiclover #comiclife #comicpanel #instacomics #comicbookart #comicbooks #letshearitforthecow

[marie-cb-blog1]

Still life : Pigeon farci

[breakfastbookguide-blog]

Via 26 Grains, Covent Garden WC2 … Through @becomingvegans 🍴 26 Grains, Covent Backyard WC2 #breakfast #london #breakfastlondon #veganuary @26grains

[madewithlovevegan-blog]

Potatoes really don’t get enough credit. Hash browns, home fries, chips, french fries, baked, steamed, fried, and then they even went SWEET. Dessert potatoes anyone?

No matter what time of year, I cannot get enough sweet potatoes. When I first was transitioning into my vegan lifestyle I found myself eating lots of just plain roasted potatoes, and I suppose there’s nothing wrong with that! These starchy veggies are loaded with fiber, vitamin A and C, calcium, iron, and a few others.

Basically, they’re a nutritional powerhouse. But I was looking for ways to get even more!

It was as easy as pulling ingredients that are always stocked in my pantry and loading ’em up. This specific potato boat is filled with

black beans,

purple cabbage,

avocado,

and hemp seeds.

And to bring in even more flavor, I made my favorite tahini dressing. This is my favorite to use for potatoes but is also delicious on green salads– and now that I think about it… probably pasta salad. Looks like I’m heading back to my “test kitchen” after this post.

Tahini is basically sesame seed butter. It’s found mainly in eastern mediterranean and middle eastern cuisine! You may recognize it as being a major component in hummus. Tahini is rich in minerals such as phosphorus, magnesium, potassium, and iron. And let’s not forget, it’s one of the best sources of calcium you can find–remind me again why we need to drink cow’s milk for strong bones?

As I say in practically every recipe post, get creative! If you would like an extra sweet treat, load your potato boat with banana, almond butter, nuts, and top with cinnamon–step aside oatmeal!

PRO TIP: when shopping always make sure you are reading labels! One, to make sure the product is vegan. Two, to make sure there are no yucky additives, basically don’t buy things with ingredients you can’t pronounce. As you can see here on my tahini jar, there is one ingredient. Sesame seeds!

Let’s get Cookin’!

Sweet Potato Boat

1 large sweet potato or yam

1 C black beans, drained and rinsed, or cooked from dry

1/4 C purple cabbage, chopped

1 Tbls hemp seeds

1/4 avocado

1 1/2 Tbsp organic tahini

juice of 2 lemons

2 garlic cloves

2 tsp soy sauce, or tamari for a gluten-free option

1 tsp dijon mustard

1 tsp grainy mustard, optional

1 1/2 Tbsp nutritional yeast

salt and pepper to taste

Roast your sweet potato for about 1 hour, or until squishy, at 425 degrees.

Top with beans, cabbage, avocado, and hemp seeds.

For the dressing, put all ingredients into a blender. Blend and stream in about a 1/4 C of water to make it a pourable consistency, scrape down the sides, and blend once more.

If you don’t have a blender this can be mixed by hand as well! Just swap the garlic cloves for granulated garlic.

Pour the dressing over your potato and dig in! Keep left over dressing in the refrigerator and use for salads or moreeeee potatoes!

Make sure it’s always made with love!

Hanna

Sweet Potato Boat & Creamy Tahini Dressing Potatoes really don't get enough credit. Hash browns, home fries, chips, french fries, baked, steamed, fried, and then they even went SWEET.