I started dating my boyfriend Roy almost two years ago. On his dating profile, he said he had been a vegan for about 9 months and found it boring. Being that I am quite the foodie, I assumed I could convert him from the “dark side” of boring bland veganism back to being an omnivore. Well here I am, 18 months later, and I am practically a vegan although I have succumbed to cheese pizza and my beloved cambozola cheese. There is also the about once-every-two-months bite or two of seafood, but that has occurred less frequently over time.
Roy slowly indoctrinated me into going plant-based by first sharing a few documentaries, Forks Over Knives and What The Health. These are films not about animal cruelty, but focused on the health affects of eating meat and dairy. I come from a long background of seeking out and preparing culinary delights, regardless of if said culinary delight had a mother or not. Alligator, escargot, caribou, foie gras, yellow tail…I have tried it all and enjoyed it immensely. Vegetables and fruit were in my diet, but I was lucky to be having one or two servings a day. After the documentaries, Roy turned me on to NutritionFacts.org by Dr. Michael Greger. He sent me YouTube video after YouTube video on meat, chicken and pork. I asked him to not send me anything on dairy, as I was not ready to give up my beloved cheese. I finally acquiesced and he started sending me the YouTube videos on the evils of cheese. I am at this point of being 95% vegan, with only small amounts of dairy products in my diet (perhaps some cheese in a salad or a cheese pizza about once a week).
Here are the 5 surprising impacts of going vegan:
I have saved a ton of money going vegan. I thought it would be more difficult to find ingredients, but every grocery store has apples, blueberries, grapes, mixed greens and a whole plethora of dried and canned beans. I have had a more difficult time finding vegan cheese at my local, rural Walmart, but as long as I stock up when I am at a specialty grocery or natural foods store, the rest of those items are incredibly cheap. I think I used to spend $10 per meal on flank steak, chicken tenders and lamb chops. Focusing on having meat for one, two or three meals (bacon and eggs for breakfast) is a lot pricier than two cans of beans, a bag of greens and several types of fruit. Outside of specialty items like vegan cheese or substitutes like beyond or impossible meat items, the rest of the items are very inexpensive.
Two years ago, after I had lost 50 pounds from eliminating alcohol. I had high cholesterol when I visited my doctor. I was on a low carb diet at the time. I had assumed with a dramatic weight loss that all of my “numbers” would have been terrific. Not so. My doctor threatened me with statin drugs if it didn’t improve in the next year. I assumed it would work itself out and that the cholesterol was just a fluke or age-related. I became a vegetarian about two months later and mostly vegan about five months later. When I returned to the doctor for my annual exam, all of my cholesterol numbers were in range. I have to say, I was shocked and assumed that when I returned to the doctor, I was going to walk out with a new prescription for statins.
I have been on asthma and allergy medications for the last twenty years. I am allergic to dogs (yes, I own my beloved Brittany Spaniel, Baci), cats, dust mites, trees and grasses. I read Dr. Greger’s book, How Not to Die, about a year ago. He addresses how being plant-based can eliminate many drugs from one’s diet. Well, I decided to drop one medication for about four weeks, and then another, and then another. So that now, I don’t take any medication related to my allergy-induced asthma. I went from 5 drugs daily down to zero. I have no scientific reason for it except that meat and dairy cause a lot of inflammation (which is why it is tied to so many cancers). So here I am prescription-free, which is a huge cost saving and hassle-free.
I love a challenge. I want to figure out how I can take an old tried and true recipe and make it vegan. It might mean finding a vegan cheese or meat substitute, or searching the internet for how to make cashew blue cheese. It’s all out there. I will say, the last gauntlet for me is trying to figure out how to use my sous vide for vegan recipes and I’m going to try it this week. I have some terrific cookbooks like Thug Kitchen and But I Could Never Go Vegan, which really helped in the first months I took this challenge on. There was a point where I just didn’t care about trying to replicate something I would have had as an omnivore. The impossible and beyond products are great but replicating meat isn’t my desire anymore. I prefer beans, tempeh and whole grains. It’s taught me to flex my culinary muscles and I can make a chili now that you would be hard pressed to even realize it’s vegan.
When I asked Roy about being a vegan, he said it was easier than he thought it would be. I think that initially I figured I’d be out there buying tofurkeys and chorizo substitutes. I did a little of that and bought crazy ingredients like EnerG Egg Replacer, Whole Wheat Pastry Flour, White Miso and Nutritional Yeast Flakes on the Internet. It’s now mostly buying seasonal items, like butternut squash, figs and Cosmic Crisp apples (they are awesome). Going to a restaurant has gotten easier as well. There are more vegetarian menu options (they will frequently have cheese…usually too much cheese) or even at chains like Cracker Barrel or BBQ restaurants, you can order three or four vegetables as an entrée. Almost everyone has a salad on the menu – you just need to make sure there isn’t any bacon or feta cheese in it. I do carry a vegan protein bar in my purse, but it’s rare that I have to resort to that. Peanut butter on an apple or banana is a perfectly healthy vegan meal…it’s just not that hard.
I never thought I would be a vegan at this point, but as I have been culling out my kitchen over the last few months, I decided I needed to donate my electric knife, whose sole purpose over the last twenty years was to slice up turkey on Thanksgiving. I can’t see going back to being an omnivore at this point. There is no upside and I’ve lost my desire for bacon and foie gras. If you had asked this foodie ten years ago if I would be a vegan today? I’d have said you were crazy. Seeing all the positive impacts it’s had on my life, I can’t imagine going back. What stops you from being a vegan?