I thought perhaps I would write a weekly post (or two) about the 30-Day Vegan workshop I'm participating in. So today is as good a day as ever to begin, right? I've been enjoying the background info, the pantry tips, the idea of taking care of yourself (many ways; not just eating), the shopping list, the video(s)and of course, all the recipes. Yum. What I am appreciating about the course so far is the thoughtful and gentle approach to introducing veganism to a non-vegan. Yes, we aleady eat a lot of meatless and vegetarian meals, and I like to cook, but I do like my cheese I am learning how to approach eliminating and/or substituting certain items in a new way. It has been fun. Unfortunately, I wasn't as prepared ahead of time as I had hoped, but so far, so good.
Although my pantry is pretty well-stocked, I did visit Whole Foods for a few items that I did not have on hand. Items that I knew little or nothing about. Like gomasio? What? Or nutritional yeast? Isn't that the yeast you bake with? And sea vegetables! Ohhh? Sounds scary! (smile) There were a few items that I opted not to purchase due to the too-high sodium content, but that's okay. Heather said we could be flexible and adjust things that work for us.
quinoa chili and chickpea & spinach curry
I have to say that in just a few short days, I have already fallen off the wagon! Twice! Ack! The first time on the very day this workshop began...my mom (who is also participating) and I were chatting away while snacking on a handful of rice chips. Yum. Until I realized that we were eating the parmesan variety!!! Oh well. It wasn't intentional.
pad thai (made with the wrong noodles but still tasted good)
The 2nd occurrence was more intentional but with good reason. While visiting a museum in the area, we decided to have lunch. I had not packed anything ahead of time other than a water bottle and a banana. Upon arriving in the cafeteria (ravenously hungry I might add) and discovering the limited choices the museum had to offer (vegan or non-vegan), I realized there was not one thing on the menu that would fit the vegan category (unless you counted a salad with cheese, turkey and egg.) Well, needless to say...you can guess the outcome... a slice of cheese pizza...
too huge a helping of garlic and beans over angel hair (with gomasio and nutritional yeast)
So, in just a little bit of time, I'm beginning to appreciate how good it is to think ahead and plan. Thankfully, Heather is addressing the importance of meal planning in her workshop too. Thanks, Heather!