How low on the food chain can you go?

Returning home to my blog today after two months away, I discovered my inbox was packed to overflowing. I’d forgotten to give notice to my brain to stop delivery on blogging ideas while I was checked out of my writing life.

So as not to bombard you all with two months of ideas, why not lead off with something totally unrelated to writing: Like how last Wednesday I decided to go vegan.

It was a decision that usurps my previous choice of practicing an anything-goes diet, which last year followed nearly twenty years staving off red meat after I decided to go vegetarian (which I did for five years). Or how over the last week I haven’t completed a single day as a vegan.

I could write about deciding instead to maintain that “anything-goes” mentality from time to time and only be vegan as often as is possible/convenient. But that’s not a very interesting idea for a blog, since I haven’t really figured out how to make vegan meals (actually make meals) that taste good. Sure I could buy them from the freezer section, but that gets expensive. And salty. Have you ever noticed how much salt is in frozen food? Even so-called health food? And how the ones that are low on salt are low on taste? Who wants that? I could just make my own food if I want to save on taste, and I’d save on money too.

But I convinced myself that my readers might want to see a vegan meal, just to know what one looks like, because they might never see anything like that again on this blog, depending on how this experiment goes.

Last night I had leftovers from Tuesday: quinoa. The first dinner included baked portobello mushroom with olive oil, and let me just tell you, I absolutely raced through that meal to get to the mango sorbetto I had planned for dessert.


So last night I thought I’d spice up the quinoa with a 12 vegetable antipasto I purchased from The Sauce Shoppe in Virginia Beach (the only thing in the entire store I’m guessing was not fire-breathing hot), and I served that up with baby arugula, walnuts, and Annie’s Woodstock dressing. It was better — but still not really that great, even with the Woodstock dressing. It’s not pizza, that’s for sure.


So I’m working on the taste factor, and I’m open to ideas. I have plenty of vegan/vegetarian cookbooks on a bookshelf at home, so it’s not like I’m lacking on resources. But time spent reading up on food means time not spent actually cooking, and we all know I’m not the greatest at prioritizing my time.

Who out there’s a vegan — or a parttime vegan? Anyone have tips, tricks, ideas?



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4 responses to “How low on the food chain can you go?

  1. Ach, so sorry Joesette! I’m a bona fide omnivore — but one with loads of food and chemical sensitivities. My doc put me (who put the household on) a no grain, no beans, no potatoes (GBP) diet… which is to say, NO grains, no legumes (including peanuts and soy) other than green beans, and no white potatoes — sweet potatoes and yams are still good….. AND, NO processed sugars or foods.

    So, yup, lot’s of time spent cooking!! Thank goodness Wayne, my nephew, is an excellent cook!

    We eat 100% grass-fed & finished beef and raw dairy, pastured organic chicken, eggs and pork, and organic (soon to include our own home-grown!) veggies, fruits and raw honey. For us, with our myriad physical dysfunctions of autoimmune and numerous impacted systems, the change has been nothing short of miraculous! Although my sister and I are still definitely dealing with autoimmune issues, the pain levels are down, range of motion is up, her blood sugar is back to normal levels, and we have both lost weight! Incredible, since both of our endocrine systems have been completely out of whack for ~~decades~~ and we have been storing fat even when daily intakes were below 1200 cal per day.

    So…. not vegan or even vegetarian, but really, really healthy for us! I highly recommend the book, “Primal Body, Primal Mind” to see what commercial foods, grains, soy,, and grain-fed animals mean to us from a biochemical standpoint. …. Hope you don’t mind me adding an omnivore point of view here, Josette!!

    • Not at all, Beth! Thanks so much for commenting. 🙂 That’s wonderful that you’ve found a food plan that works for you. There are so many people out there with food allergies or medical problems who are still trying to or have yet to try to figure things out, and it can be all but paralyzing not knowing what food makes you sick and what doesn’t, so good for you for making it work! My mom told me recently (before I made the attempt to become mostly vegan) that she would become vegan if she weren’t already gluten free/vegetarian. It’s already nearly impossible for her to find food, but if she couldn’t have eggs/dairy, she’d have nothing, because she also can’t have a lot of fruits or veggies after an operation she had years ago.

      I know it’s hard to be that person going against the grain (sorry for the pun). I remember in high school when I was vegetarian trying to find anything to eat at barbecues. A friend of mine one time brought me a plate of potato chips and an empty hamburger bun, thinking he was being all helpful.

      Thanks for the tip! I’ll check out that book. 🙂

  2. Yeah, he definitely was trying to make the best of a tough situation, and it was frustrating for him too. 🙂

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