There are several reasons why I love vegan cooking, but there are also several reasons why I won’t go vegan.
Why I love vegan cooking:
- It’s simple.
- When done correctly, it usually features fresh, whole foods.
- Gaz Oakley, the avant garde vegan. Look him up on YouTube.
- It’s a great way to empty the fridge.
- It’s healthy.
- It reduces the impact of seasonal allergies by lowering the body’s production of phlegm.
Why I won’t go vegan:
- I have a high metabolism and I require an unusual blend of macros higher in fat and protein and lower in carbohydrates than a lot of my peers. To reach those macro goals via veganism requires a large amount of food.
- I can’t drink my coffee black.
I was vegetarian for eight years, which ended when I was diagnosed was gestational diabetes at the beginning of my second trimester of pregnancy. I remained primarily vegetarian until my daughter was about 18 months old. At that point, I started craving bacon cheeseburgers even though I hadn’t eaten red meat in a decade and I hated bacon.
Why I went vegetarian:
- I hate touching meat.
- I hate modern factory farming practices (luckily I live in the middle of some great family farms and can buy milk, eggs, yogurt, cheese, honey and meat from them if I want to be ethical).
- It’s so healthy, when you’re not living on refined white carbohydrates— which I was.
Why I stopped being vegetarian:
- The teenager is a huge carnivore. As a preschooler she told my mom she had to go shoot a bear so she could eat the ham out of him.
- A French cookbook. A friend brought me a cookbook in French, from France. I had to cook the recipes.
- The onset of anemia, which is when I started craving bacon cheeseburgers.
Today I experimented with some vegan cooking. Do not try this at home until you read this whole post.
A few weeks ago, I made vegan tacos with sweet potato in the filling. They were so good! (Recipe here) So I wondered if pumpkin tacos would be similar. The answer is NO!
I heated some corn tortillas— 3 — because you know what’s worse than a vegan pumpkin taco, three vegan pumpkin tacos. It reminded me of the vegan hot dog recipe that recommended steaming and sautéing a whole carrot and placing it in a bun and eating it like a hot dog.
Don’t do it.
Then I filled each tortilla with some canned pumpkin, organic black beans from the Grocery Outlet, and lots of lettuce that I got on clearance for 50 cents at Lidl, 10 days ago.
And I sprinkled each with fresh lime juice.
I ate them. But never again.
My second vegan experiment today involved making my own creamy, tangy hot sauce.
Now this, my lovelies, I encourage you to try.
Vegan Black Bean Citrus Hot Sauce
In the Nutri Ninja (or high powered blender or smoothie mixer) combine:
- Hot peppers to taste— mine were from my mother’s garden and may have included habanero. I used about the equivalent of one cup.
- 1/2 can organic black beans, rinsed—mine came from the Grocery Outlet
- About 1/2 clove diced garlic
- Juice of one small lemon
- Juice of 1/2 lime
- A few tablespoons water
- Two tablespoons extra virgin olive oil—I like the cold-pressed imported from Lebanon that I buy at Forks Mediterranean Deli
If you try it, let me know what you think.
Nala approved, she kept sticking her head in the dirty Ninja cup.