Walking the Walk
The longer I have been on the contemplative path, the more I have been drawn to a life that is slower-paced and more connected to nature, other people, and, it goes without saying, the creator. Within a couple years of starting down this road, I naturally felt drawn to cultivate more compassionate habits. I began to speak more gently to and about others and to think of others in a kinder way.
People seemed to appreciate that.
This compassion also extended to the environment. People didn’t always appreciate this.
I picked up stray candy wrappers while out on runs, cranked down the winter thermostat to conserve energy (the part that went most unappreciated), purchased second hand clothes, and talked my husband into purchasing a plug-in hybrid when our family needed a new vehicle. Extending that mindful compassion to what I used to fuel my body was a natural next step.
Simply put, regularly consuming large amounts of animal products procured through inhumane and environmentally detrimental methods did not seem to align in my mind with the love Jesus taught, nor the compassion for all of life that had gradually grown within me.
This was the least appreciated result of my contemplative journey thusfar.
It also makes great fodder for some self-defacing jokes in this post.
Vegan Lifestyle: Unnatural?
Let’s put one argument to bed before we get too far out of the gate. Yes, being vegan is not “natural”. Our human bodies need B12 and creatine, neither of which can easily be found in plant-based sources. Well, creatine can’t be found at all in plants (though our bodies can produce it in small/moderate quantities) and B12, which our bodies haven’t figured out how to create, is only found in really strange plants that don’t sound tasty, like “duckweed”.
Hey Mom! Got any good snacks I can put in my lunch?
Yeah, grab some of that duckweed!
Luckily for modern humans, creatine can be synthetically created in the lab, and Lucky Charms comes fortified with B12. So, we modern humans are good to go!
Next Stage of Physical and Spiritual Evolution?
Over the last few millenia, humanity as a whole has changed and matured. Humans are, overall, taller as a species than we were a few hundred years ago. This is perhaps the most obvious of a number of small “microevolutions” taking place in our species. Our bodies can already synthesize creatine (though not as well as desired, esp. if you live an athletic lifestyle), an ability that may one day expand. Perhaps B12 will be next–scientists have trained a bacterium to sythesize B12. Might our gut bacteria one day create it for us?
Regardless of future physical evolution, there’s also the matter of developing spiritually to be more like our creator.
About 2,000 years ago, the Jewish sect that eventually became Christianity did away with animal sacrifice, despite it being an integral part of the Jewish faith up that point. Jesus became the ultimate sacrifice on our behalf in part, I believe, to help us to move beyond that practice. Perhaps, centuries later, it is time for us to take Jesus’ heart of compassion to the next step, “natural” or not. At least, that’s the oddball conclusion I came to.
It Starts: The Flexitarian Days:
Thus, over the past couple of years, much to the minor annoyance of my husband, parents, and (I’m sure) in-laws, I slowly but surely become an (almost) vegan. You know, one of those annoying people who eats only grass and hugs trees.
At first, as previously stated, it was an ethics/compassion thing. I really felt for the living conditions of the animals I was eating (I won’t rehash all the gory details here–feel free to research further if you’d like) and began transitioning to eating less meat. Flexitarian. This meant some gradual adjustments to my overall diet:
- Taking low doses of creatine (that protein only found in animal products) Benefit: Became more buff, had a quicker mind (SWEET!)
- Switching to soy milk Benefit: Less acne, fewer mood swings
- Eating far more fruits, vegetables, nuts, seeds, and beans. Benefit: Feel better overall–bloodwork came back AWESOME
- Still eating occasional steak, ribs, crabs, etc. Benefit: Yum!
- Eating a much larger volume of food. What is pictured below is about 700 calories of food (after I took down 100 calories of pasta). Plant-based foods are high volume and generally low caloric density. You get to put down some serious grub!
At one point, my visibly frustrated husband, confused about my seemingly random food choices, especially at the dinner table, exclaimed “JUST PICK! Either eat meat or don’t!”
Over time, I almost completely gave up the meat, though the dairy took awhile. If you’ve tried the currently available vegan cheese products, you might understand why.
“Here, sprinkle this thing that looks like cheese but tastes like expired cardboard on your tacos. It’ll taste just like the real thing!”
Yeah, no.
At the time, I read somewhere that a vegetarian is just a vegan in transition. I scoffed at that. No way I was ever giving up cheese (pizza!!!). Or ice cream. Or enjoying life (because eating pizza and ice cream is pretty much the definition of enjoying life).
I understood the humanitarian and environmental issues. The dairy industry is just as bad if not worse than the beef industry (feel free to do independent research…I’ll spare you the sad details). But PIZZA….
Jesus wasn’t vegan
I understand that our agriculture system isn’t the definition of humane, and eating chicken and cows (and eggs and dairy 🙁 ) is out, but what about fish? After all, according to the gospels, Jesus ate fish and fed it to others.
Well, times have changed. Our world population is 20 times what it was at Jesus’ time. The fish population isn’t doing quite as well as the human population, at least with regards to numbers. And fish farms…let’s just not go there.
Ultimately, I don’t think Jesus would be upset with my decision.
Side note: I could get behind fish if it was cooked fish multiplied by Jesus. ZERO animal rights issues, zero pain for the fish, great for the environment, and tasty.
More than just saving Chicken Little…Yes, the sky is falling
Ultimately, I am now more or less vegan (we’ll get to that “more or less” part later)…even if the cheese tastes like cardboard.
In addition to the animal rights bit, at this point in time, it’s hard for me to ignore the legit concerns about the state of our environment. Some days, I feel as though the sky truly is falling.
According to the EPA, 22% of 2019 United States’ carbon emissions come from agriculture and land use/forestry. A study from 2015 states that more than a quarter of greenhouse gas emissions are due to humanity’s food system. A significant portion (more than half) of these emissions could be eliminated by the world population adopting plant-based diets.
Much of our agricultural production is for the food that our food eats (ah, those endless cornfields). Replacing a large portion of that land with forests is better for the land. And eating a plant-based diet is better for the planet AND our bodies.
Speaking of bodies
Our bodies are the Temples of the Holy Spirit and deserve our care. Eating a plant-based lifestyle significantly reduces our chances of a plethora of health risks: obesity, cancer, heart disease, high blood pressure, etc.
So, if you still (you heartless human 😉 ) could care less about chickens, cows, and polar bears, plant-based eating might be worth a second look for your health alone.
What can one person do?
President Biden pardoned a turkey this Thanksgiving. I pardon a couple dozen animals every year, fools!
In all seriousness, what can one person do? Alone, I cannot change the world.
But, by purchasing vegan options (including cardboard cheese–ugh), I am doing my part to increase the demand on plant-based products.
As a high school teacher, I interact daily with well over one-hundred students every year, to whom I teach about the benefits of plant-based eating.
I teach my own children about the benefits of plant-based eating (though they are allowed to make their own choices and do eat some meat and dairy).
And, if you’re reading this, then there’s a chance I’m reaching you. If just one or two people every year significantly change what they eat as a result of my choices, to me, that’s worthwhile.
Christ-like Vegan
Most vegetarians and vegans I have met over the years encouraged me in a Christlike way on my journey to being a healthier, more compassionate eater. The compassion they had for the earth carried over to my caveman, carnivorous self.
If you already eat a plant-based diet (or are considering it) and aren’t sure how to share this lifestyle with others, here are some tips that have worked for me:
- Build up others and remember: what is in our hearts is more important than our outer habits. Being a vegetarian or vegan does not make anyone a better or worse human being. You are not a saint because you are a vegan. In fact, you might be a Pharisee. Don’t be a Pharisee–Jesus had some choice words for them.
- Bring your own food or courses for others to try. Others may not be comfortable cooking vegetarian or vegan. Consider bending your rules slightly when eating out with family or friends or on holidays so that others need not rearrange everything just for you.
- Educate others gently when asked. Explain your reasons for your decisions in a way that empowers others. “EAT PLANTS OR WALK THE PLANK!!!” (maybe not the best look)
Practical Matters: Making the Switch
If and when you make the switch to a plant-based lifestyle, here are some tricks that I’ve found helpful along the way:
- Consider taking a low dose (quarter of the recommended dose for athletes) of lab-created creatine. Also take a multi-vitamin or eat a boatload of Lucky Charms (most foods are fortified with B-12–I personally don’t like Lucky Charms–let the hatemail begin).
- There are some fantastic plant-based meat options and dairy replacements (with the exception of cheese). In my geographic area, Target is a vegan heaven. Try various options, see what suits you. If you don’t like the consistency or flavor of one product, try another.
- Transition gradually. Your body will take time to adjust. I found my stomach took a couple weeks to adjust with every leap I made toward plant-based eating. Maybe try going meat-free a couple nights a week to start or switch out your milk or ice cream to a plant-based alternative.
- Ultimately, it is cheaper (and healthier) to eat vegan naturally. Instead of meat and cheese substitutes, rely on grains, nuts, seeds, beans, etc. for your big protein bursts.
End Game: Sorta Vegan (Where I Am Now)
At this point in the journey, I cook vegan for myself. However, my boys are not vegan, and there are sometimes leftover pancakes (with egg) or nearly freezerburnt ice cream, or 1/4 of a leftover Red Robin burger that I will eat the day before it would have to be tossed in the trash. I do my best to keep my kids from wasting food, but, I’m the last resort before the trashcan.
I will not turn down a pan of brownies a friend leaves at my house.
I will not veto the kids’ favorite restaurants for our weekly carryout night. Not all restaurants have vegan options. So, when it comes to it:
Oh, you only have vegetarian options? Did you say alfredo pasta? Yes, please!
And on Thanksgiving, I am not turning away that green bean casserole. 🙂
At this point, I’d say I eat 1/4 serving or less of meat a week and 2 servings of dairy/egg a week total. I’m cool with that ratio.
I only kill half a chicken a year. I’m not sure which half…
The Picky Vegan (for folks with food sensitivities and allergies):
“Just Egg”
I’ve often considered the plausibility of following a vegan diet while having some common allergies and sensitivities.
I, too, have allergies. Two nights ago, I determined that I was allergic to “mung bean”. It’s the main ingredient in a product called “Just Egg,” which is, funny enough, “just NOT egg”. It kinda acts and tastes like egg, but it’s not egg. It’s a very misleading product name.
After eating said product, nearly EVERYTHING itched. My forehead, scalp, legs, arms, even the inside of my ears. It was (and is still, 48 hours later) terrible.
I’m so excited to tell my doctor about my allergy at my annual check-up this year. I can just imagine the conversation:
Doctor: Any allergies?
Me: Yes, I’m allergic to mung bean.
Doctor: Oh, I’ve not heard of that.
Me: It’s “just egg”.
Doctor: You’re allergic to eggs?
Me: No, I’m allergic to “just egg”.
Doctor: So, just eggs and nothing else?
Me: (Sigh).
***Note: It appears (several days later), that my hives are seasonal allergy related and not “Just egg”-related. Oh well, it was a fun joke while it lasted. It’s unfortunate, because trees are a lot harder to avoid than mung beans.
And then there are legit allergies…
(Back to being serious): Being allergic/sensitive to gluten, soy, nuts, etc. can certainly complicate things (far more than a silly mung bean allergy), but yes, it is still possible to follow a vegan diet, though it will prove a bit trickier at first.
In the recipe section that follows, I have chosen the recipes with these common allergens in mind.
As another resource, here’s a great list of high-protein, healthy alternatives to those common allergens that are great to have for vegan pantry staples:
- oats
- beans
- lentils
- peas/pea protein (Ripple milk is a plant-based milk option)
- chickpeas/hummus
- quinoa and other ancient grains
- brown rice
- potatoes & sweet potatoes (not high protein, but awesome!)
- cocoa (sooo good) Allergic to chocolate, you say? You are hosed! Give up now!
My favorite plant-based products to try:
- Ka’chava Protein Powder (I prefer chocolate)
- So Delicious Cashew Ice Cream
- Soy Milk or Silk Cashew Milk with Pea Protein
- Any plant-based yogurt (love them all!)
- Cashew Cheese (homemade is cheaper)
- Peanut Butter (YUM!!!)
- Wegmans Dark Chocolate Chips (no milk added and low cost)
Recipes (I am not a chef. I do not write recipes well. Be warned.)
Rachel Ray likes to say “half a handful” or “a pinch” for measurements. That’s cool. It kinda make sense. What follows probably won’t. Again, you’ve been warned. This is a semi-humorous faith-based blog, not a food blog.
Vegan (Healthy?) Chocolate Chip Blended Cream Frappuccino (allergen friendly)
This is one of my favorites! It makes a great light dessert or a guilty pleasure snack.
Ingredients (1 serving):
- 5 ice cubes
- 1/3 cup (more if you want to treat yourself) chocolate vegan ice cream (I LOVE cashew ice cream, there is even a chocolate avocado-based ice cream)
- about a cup–enough to cover the ice cubes–of plant-based milk (I use original soy)
- 1/4 cup vegan chocolate chips (or just dump the whole bag in–dark chocolate is supposed to be good for you, right?)
- 1/2 tsp vanilla
Directions: Add all ingredients to blender. Blend on high until smooth. Add more plant-based milk if needed (because I’m guessing at these measurements…I just eyeball everything). Enjoy!
Lazy Oatmeal Breakfast/Brunch (allergen friendly)
My quick, ain’t got no time to pack lunch, lunch.
Ingredients (1 serving):
- a couple handfuls of raw oats
- plant-based milk–enough to cover oats
- one scoop chocolate ka’chava
- random stuff that tastes good: raisins and sunflower seeds are my go-tos. I’m lazy. There are better mix-ins that probably taste better.
Directions: Toss into bowl or spill-proof container (for to-go). Let sit for at least 30 mins to soften oats. Stir, enjoy!
Chocolate Peanut Butter Smoothie (NOT allergen friendly, but you could use a peanut butter alternative in a pinch)
Ingredients (1 serving):
- a couple ice cubes (3–so maybe “a few”?)
- peeled and sliced banana (Frozen if you like your smoothies thick)
- 2 T peanut butter (or soynut butter, or granola butter–apparently its a thing?)
- a few glogs of plant-based milk
- 1 T of cocoa powder
- a small handful of vegan chocolate chips (or dump the whole bag in, like you did with the frappucchino)
Directions: Toss ingredients into blender. Put lid on blender (I forgot this step once. Bad news. Still food on ceiling). Turn blender on. Turn blender off. Remove lid. Poor drink into cup–or not. Insert straw. Be happy and merry.
Fruit and Yogurt Parfait (allergen friendly)
Ingredients (1 serving):
- plant-based yogurt (oat-based if you have allergies)
- fresh fruit (or thawed frozen fruit). I love strawberries and blueberries
- granola (check ingredients–some granola brands contain milk for some reason)
Directions: Layer yogurt, fruit, granola, repeat. Yum! Pair with high protein side dish (because plant-based yogurt typically isn’t high protein): My go-to is a couple handfuls of almonds or pistachios.
Easy Bean Burger (allergen friendly)
Ingredients (1 serving):
- 1/2 can of low-sodium beans of your choice (I’ve used chickpeas, kidney beans, and black beans, depending on what I have on hand)
- Seasoning (I like garlic, paprika, black pepper)
- Optional: flax seed or other nutritional “grainy” boost
Directions: Drain and mash beans. Mix with seasoning to taste (use a food processor if you’d like, otherwise be a kid and mash that stuff up with your hands! Then get a friend to take a picture of your messiness and text it to your mom!). Cook on frying pan or grill. Note: some beans might stick to your pan or grill. It’s gross. Again, I’m not a chef. If you have a suggestion for how to avoid this, please add in the comments!
Cilantro Lime Succotash (allergen friendly)
Ingredients (4 servings):
- 2 fresh tomatoes, diced
- 1 can lima beans
- 1 cup corn (fresher the better! frozen is like fresh but cold! canned is not fresh. off the cob is ideal)
- a bit of onion
- 1 cup roasted diced sweet potato (optional)
- Cilantro Lime dressing (I use leftovers from Nalley Fresh. You can google a recipe for it though!)
Directions: Toss everything but dressing in skillet, stir occasionally as it warms. Add dressing to taste. Enjoy!