Vegan Food for Non-Vegans

First of all, let me say, not all vegan food is better for you. You can make a vegan dessert with white flour, white sugar, and butter substitute and it could be jammin! But its probably not the healthiest thing you could eat. And that’s ok. In my world there is a place for things that have absolutely no nutritional value.

But in order to indulge and not feel the effects, I try to give my body the wholesome fuel it needs on a regular basis.

I think people hear ‘no dairy’ or ‘no meat’ and they think ‘I eat dairy, so that recipe isn’t one I would be interested in’. But if you believe that it would be beneficial to eat less dairy and meat whether it be for health, environmental, or ethical reasons… adding vegan meals to your diet is the answer.

If you already eat dairy and meat, then it follows that you would already have recipes that use dairy and meat. If you feel that you just have to have scrambled eggs, or cheese on your pizza, or steak, or fried chicken, then you’ll need to learn how to make some other things you love without the meat and dairy that you are trying to eat less of.

And don’t think that you are going to have to sacrifice to do it either! I cook for 2 meat eaters and a ‘mostly-vegetarian’, so my recipes always go through a rigorous testing process, or as I like to call them, my kids and my husband.

So what is my food all about?

Yes, its vegan, but more importantly its about healthy ingredients.

My culinary education came from the Natural Gourmet Institute in New York. I can’t tell you how my mind was blown! My eyes were opened to the delicious future before me, and I’ve been excited ever since! The food I make focuses on part of the schools’ manifesto, which seeks to ‘prepare food that is seasonal, local, whole, traditional, balanced, fresh and delicious, (and to) embrace (the concept) that what we eat significantly affects our physical, mental and spiritual well-being.

I create plant-based recipes that emphasize the use of whole foods. What does that mean? Well, ‘plant-based’ just means that the dish is centered on foods derived from plants, including vegetables, whole grains, legumes and fruits. ‘Whole foods’ are foods that retain all of their naturally occurring parts. They are unprocessed and unrefined, or are minimally processed before being consumed. 

For example, I favor whole wheat or other whole grain flours, which retain the bran and the germ, where most of the plants nutrients lie. White flour has been stripped of these layers and only retains the endosperm. Similarly white rice is milled and polished, stripping away most of its nutrients as well.

I also incorporate other whole grains like oats, amaranth, barley and buckwheat. And in recipes calling for white sugar, I use options including maple syrup, agave, dates, coconut sugar, and whole cane sugar. Whole cane sugar isn’t refined like white sugar, which is separated from the molasses, but is simply evaporated cane juice. This means that it retains all of the vitamins and minerals and complementary compounds that are found naturally in the plant. In my ‘Ingredient Spotlight’ posts, I highlight some of these less familiar ingredients, giving you their uses and benefits over standard cooking and baking ingredients. I also try to adhere to a couple of basic ideals in my diet:

1-Eat an abundance of organic fresh vegetables and fruits.

2-Choose high quality organic protein.

3-Consume a variety of organic whole grains, beans nuts and seeds.

4-Eat high quality, organic fats.

My recipes are for the person who might not be ready to adopt a whole new way of eating, but wants to add more plants, whole grains, and unprocessed foods into their diet.

My recipes are for the new vegan who needs to learn the basics, and some staple recipes to build on.

My recipes are for the family who wants to eat better, but has kids who can be picky.

My recipes are even for the person who is already vegan but who wants to eat healthier.

My experience at NGI has not only inspired my cooking, but has informed my idea of health and ignited my passion to share what I’ve learned. I’m not only interested in helping others to incorporate healthy habits, but I hope to create opportunities to have discussions about sustainable and ethical food and food systems.

The point of my food isn’t only that its vegan. The point is that I am emphasizing healthy ingredients. Don’t most people want to add more wholesome and nutrient dense foods into their diet? Well, here I am… offering you recipes with flavors that are suitable for the whole family!

The reason I share these recipes is to help you make simple shifts towards improving your health, decreasing your impact on the environment, and moving towards a more conscious and compassionate life.