Vegan: No Meat, No Cheese, Some Potatoes

I’m back on my bullshit.

By that I mean I’m trying to eat vegan, again. This is probably my third serious attempt at a non-dairy lifestyle and I feel realistically meh about it. There is a reason most people don’t go give up all animal by-products, and that’s because it’s really hard. The issue isn’t that I think, “Wow, I would kill for a hunk of cheddar right now” but I do think, “Wow, I guess I have to cook all my meals, inconvenience my boyfriend, and somehow eat even more beans than I already do.”

To make life easier, I don’t plan on going full-throttle 100% Forks Over Knives vegan. I just can’t be that person who ruins Thanksgiving (with my food preferences, I’m sure I’ll find another way). The goal is to be as vegan as possible without being annoying as heck. I hope this approach makes the plant-based adventure more sustainable and more enjoyable, and thus makes me less likely to quit all together and go back to eating only ravioli.

Vegan cooking is of course more challenging than vegetarian cooking. Standard bean chili? Cover it in sour cream! Moderately good bread? Cover it in butter! Other boring foods? Cover them in cheese! With no dairy to hide behind, I will do my best to be creative, resourceful, and hopeful that my taste buds will change to suddenly like kale.

Of course, no one wants to hear me explain why I’m going vegan, but if you are looking for some comprehensive information I recommend this site. She explains the many benefits of going vegan, including that you will live forever and get really hot. To celebrate my trivial life choices, here’s a super easy recipe:

Vegan Peanut Butter Oreo Ice Cream

Ingredients:
  • 2 frozen bananas
  • 2-3 tablespoons of non-dairy milk
  • 1 tablespoon of peanut butter
  • 4 Oreos (These are vegan, gross!)

Food process this all together and you’ll get something that passes as ice cream. Seriously, there are plenty of terrible vegan alternatives out there, but this one is pretty good.

Enjoy!

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