Super Post For Super Fans of Kelly Landry!


So I think we’re all pretty clear that Kelly Landry is a superhero, right?

For those of you who are confused, this morning Kelly & I did a livestream from her kitchen. Kelly just went vegan a few months ago and has had a lot of questions. I taught her one of my favorite recipes (more on that in a minute) and we ate good food and talked with her very devoted fans! Her fans are some of the coolest people and are so supportive. Kelly is one of the sweetest, most likable people I know…so it’s easy to see why her fans love her!

Here’s what we made:

Tofu Scramble

(adapted from

1/2 white onion

1 red pepper

2 cloves garlic

2 cups spinach 

Spice blend: 2 tsp cumin, 1 tsp thyme, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt

1 20 oz.  block of extra-firm tofu (I love the vacuum sealed kind from Wildwood, any kind that is not sitting in water is ideal. If the only kind you can find is in water, be sure to press it before use so that it can soak up all the flavor. I’ll make a video teaching you my favorite method!)

2 Tbs of water

1/4 c Nutritional Yeast (optional, but ideal for the most flavor)

  1. Chop up the onion, red pepper, and garlic. Heat up a pan on the stovetop to medium heat, add the onion and let brown 3-4 minutes.
  2. While you’re cooking the veggies, mix up the spice blend in a small bowl.
  3. Add the red pepper, spinach and garlic to the pan and let cook for 3-4 more minutes.
  4. With your hands, crumble the tofu into the pan. Brown for 5 minutes.
  5. Once the tofu & veggies have cooked, create a hole in the center of the veggies (see livestream for demonstration). Add the spice blend to the middle and mix it all in. Once everything is coated in the spice blend, add 2 Tbs of water to help the tofu absorb all the flavor. Cook for 3 more minutes.
  6. Remove the pan from heat and add 1/4 cup of Nutritional Yeast for flavor. This stuff is great and an awesome source of B12 (Check it out, Keith Russel! You’re going to love it.)

Rice Paper Bacon

This recipe is from and is so so good!

Spring roll rice paper (like this kind)


2 tablespoons olive oil

3 tablespoons tamari (or soy sauce if you aren’t gluten free!)

3 tablespoons nutritional yeast

½ teaspoon liquid smoke

½ tablespoon maple syrup 

1 pinch ground black pepper

A dash of balsamic vinegar

  1. Preheat the oven to 400F.
  2. Prepare 2 baking sheets with parchment paper or silicone mats
  3. Fill a large shallow bowl or pan with water. Take 2 spring roll rice paper wrappers and stack them one on top of the other. Dip them quickly in the water to get them to stick together. Use kitchen scissors or a pizza cutter to cut long 1 1/2 inch strips and place them on the baking sheets. The strips shouldn’t be completely soaked, they should have just enough water that they stick together (it feels like you’re doing paper mache!). Repeat until you’ve used 8 rice wrappers in total.
  4. Whisk together all of the ingredients for the marinade in another large shallow bowl (I use a casserole dish) until the nutritional yeast is incorporated well.
  5. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it back onto the baking sheets.
  6. Repeat with additional rice paper/rice paper strips until both sheets are filled. 
  7. You’ll have a few teaspoons of leftover marinade. Add the balsamic vinegar and mix until darker in color. Use a marinade brush to artfully paint the strips to resemble the marbling in meat-based bacon. As far as I can tell, the balsamic is cosmetic and doesn’t add much flavor. 
  8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. Be careful because I burned these BADLY by overcooking for one minute. I basically baby sit my oven while my babies are in there! The end result will be crispy, chewy, smoky, and GOOD! 
  9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. But I usually eat all of it in one sitting so I’ve never needed to store it!

Thanks for checking out my blog! It’s in the early days and I’m still learning! If any of you are bloggers, let me know if you have any tips.

I’ll post another entry soon answering many of your questions from the livestream!

Thanks for reading!







Super Post For Super Fans of Kelly Landry!

How Can You Tell If Someone’s Vegan? Don’t worry, they’ll tell you (because they’re desperate to save the planet.)

Many vegans have heard this hilarious joke many times: “How can you tell if someone’s vegan at a party? Don’t worry, they’ll tell you.” It makes me laugh every time I hear it. People telling that joke or identifying with it, have a legitimate complaint: many vegans talk about being vegan. It’s true! You got me.

Here’s a slightly less funny version of that joke: How can you tell if someone’s passionate about something? They talk about it.

But maybe the sadder reverse of that joke is that people often talk about things they REALLY don’t care about when they’re around people they don’t know. In our culture, that’s encouraged and validated. People talk about the weather. The latest political scandal. All the weddings they have to go to this year. Maybe these things seem relatable, so people feel more comfortable sharing them with people they barely know.

But what if we create a conversation at a party that’s about the bigger stuff?

People also like to talk about their families, their career, their hobbies and I’m not knocking that! In fact, that’s what I’m talking about. Sharing your passions or your pride in your favorite people is a shortcut to really connecting with another person.

But if I want to complain about something or rehash my day, I can do that at home with my husband or my journal. At a party, if someone is interested, of course I’ll talk to them about being vegan. If they don’t care, I get that. Having a passion for something doesn’t mean foisting it on everyone you meet in every situation. You have to have a genuine connection with someone in order for a conversation about your passions to be heard.

Remember the first time you learned about something awful or wrong that was happening in the world or maybe even in your hometown?

You can’t stop thinking about it. Telling people about it. “Have you heard what they’re trying to do to Planned Parenthood?!” or “Oh my god! Did you see Blackfish? SeaWorld is so messed up.” or “Can you believe that the USDA counts ketchup as a vegetable in public school lunches?!” It just comes flying out of your mouth! You want everyone to know.

That’s how I feel about factory farming. And health. And our planet’s resources.

“Each day, a person who eats a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 square feet of forested land, 20 pounds of CO2 equivalent, and one animal’s life. “

learn more here

If I don’t talk about it, who will? And I know that you don’t really care about the weather either. The weather is a circumstance where talking about it doesn’t make any difference at all. The food that we eat is an area where each person on the planet has the power to make a difference.

What you talk about and the way you talk about it matters. Challenge yourself to raise the bar of conversation next time you’re at a party! People can handle it. In fact, most of the time they prefer it. 


What do you think? Are you shy talking about the things you care about? Let me know your thoughts in the comments!



10 Easy Vegan Substitutions You Can Make Today!

I get that not everyone wants to go vegan cold-tofurkey over night. For many people it takes time and small incremental changes to their diet to see how truly easy it is to be vegan long-term. I put together this list of 10 easy substitutes for products that you may currently be buying. Making the switch to these vegan versions is fast, easy, delicious, and affordable.

Any shift you can make towards a more plant-based diet makes an impact on your health, the environment, and animals lives! Why not try some of these super easy alternatives today and start making a difference?

1. Switch from Butter or Margarine to Earth Balance.  

This is one of the smallest changes that you can make that will have a tremendous impact on the amount of dairy that you consume. A little butter here and there can add up. While some have avoided Earth Balance in the past for their use of palm oil, they are now leading the industry in sustainable and equitable farming practices. I love rewarding corporate responsibility and happily purchase their products, knowing that they listen to the concerns of their customers!

photo source:


2. Switch from Mayonnaise to Vegenaise or Just Mayo.

I know mayonnaise is pretty divisive. People take a pretty hard line pro or con for mayo and I get it. It took me many years to get on the mayo bandwagon but it was a quick switch over to Vegenaise. This creamy, delicious spread is light as air and has a fantastic taste. It doesn’t spoil out of the fridge the way traditional mayonnaise can- perfect for picnics or potlucks where you know it’ll be sitting out for a little while.

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3. Switch from Cow Milk to Almond or Soy Milk.

Many people don’t know that cows need to be pregnant or nursing to produce milk. If you, like many people, wonder how the dairy industry is harmful to the animals, this website is a great place to start:

With all of the incredible options available on the market, why not try an alternative to cow’s milk? Soy, Almond, Cashew, Hemp, Oat, Rice- take turns trying them and see which one is your favorite. I recently have gotten into making my own cashew milk and its deliciousness prompts a sweet dance in my kitchen every morning. Drinking my coffee with homemade cashew milk and cinnamon makes me want to get my day STARTED.


photo source:


4. Switch from Sandwich Bread to Bakery Bread.

Sliced bread is awesome.  What’s not awesome? All the weird additives and extras that have now become commonplace in commercially available sliced bread. Anyone know what DATEM is? Remember the whole Subway sandwich-gate with the yoga mat bread additive? Bread is one of the simplest foods on the planet: flour + water + yeast. How has it become this frankenfood all of the sudden?!

Check out the fresh bakery section of your grocery store for baguettes, loaves, or big boules of fresh bread. At our local supermarket, we have La Brea Bakery bread. We like to buy those, slice them ourselves and keep them in the freezer. They make our sandwiches fancy, delicious, and cost about the same as all that yoga mat bread!


photo source:

If we’re talking straight-up sandwich bread, we sometimes buy Trader Joe’s or Dave’s Organic, but by far my favorite is Alvarado St. Bakery. These brands may not be available at every supermarket, so be sure to check the labels of the bread you usually buy and figure out what all those ingredients are!


5. Switch from Parmesan Cheese to Nutritional Yeast or GoVeggie.

Adding parmesan to a dish of pasta or a caesar salad always used to make me feel fancy! Now I top my pastas and salads with Nutritional Yeast.


photo source:

Nutritional Yeast, lovingly referred to in our house as Nooch, is basically a cheesy vitamin B-12 supplement that you can sprinkle on everything. It’s healthy, delicious and so good for you! Even if you’re not ready to dump your parmesan, adding nooch into your diet is just extra fortified B12 goodness for your digestion and nervous system.

Nooch can also be used in recipes for soup, pesto, salad dressing, or even to make a mind-blowing cheese sauce (see #7!).

photo source:

Another good option is the GoVeggie Parmesan, which has double the calcium of dairy-based parmesan and 30% of the fat. It tastes exactly like parmesan to me. My non-vegan husband says it smells exactly like parmesan and tastes very similar.


6. Switch from Ground Beef to Ground Lentils.

I know you’re wondering, how can lentils be ANYTHING like ground beef? Just trust me on this one. The incredible Angela over at Oh She Glows has created a recipe that will blow your mind. Her recipe for Lentil-Walnut meat is a great way to pack any meal with extra protein and no added cholesterol.

Check out the recipe here! If you’re not that big on lettuce wraps (me either!) go for the gold and use a regular burrito tortilla. I’m giving you permission!


photo source:


7. Switch from Nacho Cheese to Potatoes and Carrots.

Stay with me here. It’s about to get even more magical. Did you know that you can have the most delicious nacho cheese in the world and it will count as your daily requirement of VEGETABLES? I’m speaking the truth here.

These cheese is creamy. It’s dreamy. IT’S MADE OF POTATOES AND CARROTS. And Nutritional Yeast. But you already have that from #5, so you’re good to go!

Check out the recipe here.


photo source:

8. Switch from Chicken or Tuna Salad to Chickpea Salad.

My go-to quick lunch is Chickpea Salad. Drain the chickpeas (keep the liquid- it’s a magical ingredient called Aquafaba…I’ll get to that in a bit), rinse them and put them in a large bowl. Mash with a potato masher, mojito muddler, or a fork if you’re old-school. Add a few tablespoons of heaven from that shiny new jar of Vegenaise. Add carrots, celery, pickles, or anything else you’d normally add to a chicken or tuna salad. Sometimes I add minced apples and raisins to get real highbrow. Sprinkle on some celery salt (or regular salt) and pepper and you’ve got yourself a tasty lunch!

I then take the chickpea salad and put it over a bed of lettuce. Or roll it up in a wrap. Or add salsa and hot sauce and chips and Daiya vegan cheese to make a taco salad. THE POSSIBILITIES ARE ENDLESS! THE WORLD IS YOUR OYSTER MUSHROOM!

9. Switch from Eggs for Breakfast to VeganEgg or Tofu! (Advanced)

Ok. You’ve made it this far! You’re ready for some more advanced options. Many people say to me that they love having eggs for a quick meal and wonder how they would replace that if they went vegan.

I love this question. There comes a point when you have to break out of your mold and find new quick and easy things to eat. Now, I love a good tofu scramble. I find it incredibly delicious and satisfying. My all-time favorite recipe is from the wonderfully talented chef Isa Chandra Moskowitz and her website ThePPK. This tofu scramble may make you re-evaluate your relationship to tofu. 

But I understand tofu is not everyone’s jam!

VeganEgg to the rescue!


photo source:

Watch this snazzy video. You have to see it to believe it. We’re living in the future, people!


If you’re thinking, “Wait, what’s wrong with eggs? It doesn’t hurt the chicken,” check out this informative page:


10. Switch from Baking with Eggs to Baking with SO MANY OTHER OPTIONS!

Baking without eggs prior to going vegan seemed like an impossibility. “Eggs are an essential ingredient!” I would think to myself (That never happened…I’m just saying that for dramatic effect. I never even thought about eggs in any critical way before. I just assumed they were necessary for baking because…that’s part of Western culture!)

Baking without eggs is easier than you ever imagined! You can go the healthy fruit route and add in a mashed banana or some applesauce instead of an egg. You can use extra vegetable oil in some recipes. My usual go-to is ground flaxseed. Take 1 Tbs of ground flax, add 3 Tbs of water and stir. Wait 5 minutes and you will have a thick gelatinous substance that is a great source of Omega 3’s and keeps your cookies together. Easy Peasy.


photo source:

The last replacement for baking is using that chickpea (or other light bean) liquid from the can that I mentioned earlier. This stuff is called aquafaba and it is LIQUID GOLD and I’ve been throwing it down the drain for years. If I could turn back time, if I could find a way, I’d take back all that bean liquid I threw out, and you’d have eaten a lot more of my cookies and we’d probably have world peace. Yes, I just loosely quoted Cher and no, I’m not embarrassed because…CHER.

A few days ago I made aquafaba meringue cookies and couldn’t get over it. I called/texted half my phone list. Please feel free to comment if you’d like to be included in the next round of late night baking communication!

The only ingredients to these cookies are: aquafaba from a 15 oz. can, 1/2 c sugar, 1/3 tsp vanilla extract, and 1/4 tsp cream of tartar. (I added chocolate chips because I like mixing it up.) Start whipping the aquafaba, vanilla and cream of tartar with a handheld or stand mixer, then slowly add sugar. Keep mixing for about 15 minutes. Put them in the oven at 200F for 2.5 hours. Let them dry out over night to keep crisp!

special guest appearance by: louie, the spaniel mix

They came out like little pillows of heaven and don’t have that weird aftertaste that eggy meringues do. They don’t resemble beans in the slightest and I froze a portion of the dough/fluff to eat as ice cream because I like to diversify.

If you’re wondering about other incredible uses for aquafaba, there’s a great group on facebook called Vegan Meringue- Hits and Misses.


Okay! That’s all. Congrats on reaching the end of this epic post. Try out some of these great substitutes and let me know what you think!



10 Easy Vegan Substitutions You Can Make Today!

Gluten Free : Vegan :: Netflix : Mars

Like that title? I’ve been searching for opportunities to use those agonizing SAT analogies circa 2004 in the real world. Eleven years later and I’ve finally done it!

Just wanted to quickly clear something up for anyone who has been too scared to ask me, because as I mentioned before, I haven’t always been so open to your perfectly reasonable questions.

Gluten Free comes from a completely different planet than Vegan. While some people have adopted both labels, the two have absolutely no relationship to one another.

In the last couple of years, I’ve had a lot of conversations that go something like this:

Friend: “Oh, but vegans can’t have pasta right?”

Me: “As long as it doesn’t have egg in it!”

Friend: “You must miss bread so much!”

Me: “Nope. I’m 75% water, 25% bread.”

Friend: “But doesn’t bread have…?”

Me: “Vegan means I don’t eat animal products.”

Friend: “What about wheat?”

Me: …

The popularity of going gluten free and going vegan have skyrocketed in the last couple of years. People often mix up the two terms because they equate both gluten free and vegan as being “restrictive fad diets.” New celebrities are going gluten free raw vegan every day! Lots of spiralized zucchini noodles and green juice in People Magazine are probably contributing to this confusion, so I know that it’s not unfounded when people ask me. I’m not offended, I’m happy to share the difference between the two!

Gluten free means that you avoid gluten, which is a protein found in wheat, barley, rye, and the ever-popular triticale (a hybrid of wheat/rye.) People with Celiac disease have an inability to process these proteins, causing serious damage to their small intestine. This leads to pain, weight gain, and if left untreated, the potential development of a variety of other autoimmune disorders. Those who are not diagnosed with Celiac but still experience negative symptoms from eating gluten are labeled as having a “gluten sensitivity.” Gluten has no negative impact on people without Celiac or gluten sensitivity. If you’ve never thought about the impact of gluten on your diet before, chances are YOU’RE FINE TO KEEP EATING BREAD. Obviously listen to you doctor and not to me, but many needlessly self-diagnosed gluten-phobes are out there. No judgment. Just sayin’. I guess people make up stuff sometimes to feel included in the latest, hippest autoimmune disorders? Don’t ask me why.

Being vegan means that you are solely plant-based in your diet and clothing & home product purchases.

Here’s the definitive list of things that vegans do not eat:

Butter, Casein (protein from animal milk), Cochneal/Carmine (red food dye made from bugs!) Confectioner’s glaze (made from other bugs!), Cream from animal milk, Eggs from an animal, Goat’s milk, Cow’s milk, Cheese made from Goat’s milk, Cheese made from Cow’s milk, Cow/Beef, Pig/Pork, Chickens, Turkeys, Wild Game Birds, Lambs, Sheep, Goats, Fish, Shellfish, Shrimp, Lobsters. Gelatin (made from Hooves/Bones.) Honey. White Processed Sugar (processed with bone char.) Lard. And any/all animal body parts and secretions that I forgot to list. Anything from an animal or made by and animal is not vegan.

Here’s the list of everything that vegans CAN eat! 

Fruits: Apples, Apricots, Avocados, Bananas, Bilberries, Blackberries, Blackcurrants, Blood Oranges, Blueberries, Boysenberries, Cantaloupes, Cucumbers, Currants, Cherrys, Cherimoyas, Clemtines Cloudberries, Coconuts, Cranberries, Damsons, Dates, Dragonfruit, Durians, Elderberries, Feijoa, Figs, Goji berries, Gooseberries, Grapes, Grapefruits, Guavas, Honeydews, Huckleberries, Jabuticabas, Jackfruits, Jambuls, Jujubes, Juniper berries, Kiwi fruits, Kumquats, Lemons, Limes, Loquat, Lychees, Mandarines, Mangoes, Mangosteen, Marion berries, Miracle fruits, Mulberries, Nectarines, Olives, Oranges, Papayas, Passionfruits, Peaches, Pears, Persimmons, Physalis, Plums, Prunes, Pineapples, Pumpkins, Pomegranates, Pomelos, Quinces, Raisins, Rambutan, Rasperries, Redcurrants, Salal berries, Satsumas, Star fruits, Strawberries, Tamarillo, Tamarinds, Tangerines, Tomatoes, Ugli fruits, Watermelon

Vegetables: Acorn squash, Artichokes, Arugula, Asparagus, Banana squash, Beets, Bell Peppers, Bok Choy, Broccoflower, Brussels sprouts, Butternut squash, Cabbages, Calabrese, Carrots, Cassava, Cauliflower, Celeriac, Celery, Chard, Chili Pepper, Chives, Collard greens, Corn, Daikon radish, Delicata, Eggplant, Endive, Fiddlehead ferns, Frisee, Garlic, Gem squash, Ginger, Green onion, Habanero, Horseradish, Hubbard squash, Jalapeno, Jicama, Kale, Kohlrabi, Leek, Lettuce, Mustard greens, Nettles, Okra, Onions, Parsley, Parsnip, Potatoes, Radicchio, Radishes, Rhubarb, Rutabaga, Salsify, Shallots, Skirret, Spaghetti squash, Spinach, Sunchokes, Sweet potatoes, Taro, Tati soi, Topinambur, Turnip, Water chestnut, Watercress, Yams, Yautia Zucchini

Legumes: Alfalfa sprouts, Adzuki beans, Bean Sprouts, Black beans, Black-eyed peas, Borlotti beans, Broad beans, Chickpeas, Green beans, Kidney beans, Lentils, Lima beans, Mung beans, Navy beans, Pinto beans, Runner beans, Split peas, Soy beans, Peas, Snap Peas

Commercially Available (i.e. Not Wild) Fungi: Blewitts, Chanterelles, Cooked False morels, Gypsy mushrooms, Hedgehog mushrooms, Horn of Plenty, Lion’s mane mushrooms, Maitake, Matsutake, Morels, Oyster mushrooms, Porcini, Saffron milk cap, Tube chanterelles, Truffles

Grains: Barley, Bulgur wheat, Corn meal, Durum wheat, Fonio, Kamut, Millet, Oats, Popcorn, Quinoa, Rice, Rye Semolina wheat, Sorghum, Spelt, Teff, Tritcale, Wheat, Wild Rice

Nuts & Seeds: Acorns, Almonds, Beech nuts, Brazil nuts, Candlenuts, Cashews, Chestnuts, Chilean hazelnuts, Cycads Filbert, Ginkgo, Gnetum, Hazelnuts, Hickory, Indian beechnuts, Juniper, Kola nuts, Macadamias, Malabar almonds, Malabar chestnuts, Mamoncillo, Mongongo, Monkey-puzzle, Ogbono, Pecans, Pepitas, Pine nuts, Paradise nuts, Pilis, Pistachios, Podocarps, Walnuts

Most importantly: cane sugar, cocoa/pure dark chocolate, tea, & COFFEE

Herbs & Spices: let’s just let Wikipedia take it from here.

AND THESE ARE JUST THE WHOLE VERSIONS OF THESE FOODS. Shout-out to Tofu/Tempeh/Seitan. I acknowledge you but you’re technically soy & wheat so I felt that it’d be redundant to list you. That’d be like saying both Oats and Oatmeal. I digress…

You get my point, right? Eating vegan is not restrictive. You may have to start eating foods you’ve never tried before, but that doesn’t mean that it’s a restrictive way of eating. I encourage anyone considering going vegan to add in NEW foods they’ve never tried while avoiding animal products. This will help you see that there is so much more out there for you as a vegan than you think!

Ok. Let’s recap:

Veganism = An abundance of plant-foods with no animal parts or secretions.

Gluten free = No proteins from wheat/barley/rye/triticale

Let me know if you have any thoughts or questions. I’m here to help!












Gluten Free : Vegan :: Netflix : Mars

Ok, I Admit It: I’ve Underestimated You


Ok. What I’m about to say isn’t so easy to admit in a public forum, but I’ve got to come clean.

A little backstory: My best friend called me a few weeks ago to tell me that she’s going vegan! I was surprised and thrilled and couldn’t stop smiling from ear to ear. But deep down, I was kind of horrified: I’d never even considered truly talking to her about veganism. Maybe we’d had a few conversations about it over the years, but she asked me point-blank: “Why didn’t you tell me all this was happening?” As she uncovered more of the truth about the stomach-churning ways that farm animals are treated, she couldn’t believe that I’d been so mild mannered about it.

Then I realized: I’ve been underestimating you. All of you. For the last ten years, I’ve been in my own quiet corner over here, being vegan, hoping you’ll notice, but doubting that anyone that I met would actually make the change because of me. I was resigned and cynical that the world around me could ever possibly care about the lives of animals more than they cared about their tastebuds. When I think back on it, I wonder: why did I even go vegan if that’s what I really thought? To pat myself on the back? To feel righteous? In my defense, saving 3,650 animals in ten years is definitely rewarding. But knowing that I could have saved more is something that was really sticking in my craw. Why had I been so silent for so long?

And then I came across the below image depicting a theory called “The Spiral of Silence.”
spiral of silence

Read more about the Spiral of Silence theory by Elisabeth Noelle-Neumann here.

Awwww…look at me being a sad little dot called “Person with Minority Viewpoint” sliding down the slinky spiral into an abyss of silence. I realized that my entire attitude while communicating about veganism lived in that tiny space called “Perceived Discrepancy.” The most important thing I realized is that the discrepancy is perceived.

No wonder I felt so isolated when talking about veganism! I had created a distance between myself and others. When I think back on conversations where acquaintances asked me about being vegan, I remember feeling impatient with the typical conversation. They’d say “Oh, I really don’t eat that much meat” or “Where do you get your protein?” or “But what’s wrong with eggs?”and I’d sigh. It felt exhausting to respond and explain to the same questions and conversations over and over again. I realize now that was the one turning it into the same conversation. While the questions are almost always the same, the people asking them are different. The answers apply to them differently. I’d ignored the possibility that I could help someone learn or think about their choices in a new way.

This one realization has led me to completely re-examine how I perceive what’s possible for myself and the people around me. It’s very ordinary to slip into being “reasonable” or “rational” or using “common-sense” when talking with people about a polarizing subject. In reality, these are terms that we use to keep ourselves safe from our fears of failure, rejection, and what we perceive to be utter calamity: WHAT IF THEY DON’T LIKE ME?!?!? But what if we challenged ourselves to push past that point of comfortability? To challenge ourselves to have those “same old conversations” with people in a new way every time they pop up? I’ve been practicing this recently and I am blown away by the results. People listen and care when you do. I’m not advocating for preaching or arguing, but truly connecting with other people on a meaningful level. The object is not to win an argument or even to persuade them to agree, but to share with them who you are and what you care about, and see if they need your help!

Over the years, a few close friends of mine have gone vegan without any persuasion on my part.  One of my friends mentioned that seeing me living my normal vegan life helped her to go vegan- knowing that it was possible to be vegan, happy, well-fed, and not a socially-awkward weirdo (except on businessy voicemails…because that is 100% my kryptonite.) It’s made me feel incredibly inspired each time someone shares with me that they’ve decided to go vegan. I’m hoping that now that I can actually talk about it, I’ll see more and more of my friends and family making the change.

So that’s it. Being honest with you has made me feel better! What do you dread talking about? Where in your life do you feel like an outsider? Are you holding on to a perceived discrepancy that may or may not exist? I’d love to know what’s going on with you. I know you’re reading this. Don’t be afraid to speak up!

Ok, I Admit It: I’ve Underestimated You

Is Being Vegan Healthy?

Not inherently.

The truth is, that eating vegan is not synonymous with eating healthy. Many people think that if you’re vegan that means that you claim to eat “better” than other people. I’ve had someone assume that I don’t use the microwave because I’m vegan. Or that I don’t eat gluten. Or that I do juice cleanses and drink smoothies every day. But the truth is, that being vegan is a framework for choosing what to eat, but it has very little to do with how to eat.

Full disclosure: My go-to empty-fridge meal is called hummus pasta. It’s just cooked pasta covered in a heaping spoonful of hummus. I’m not proud of it and it’s definitely not winning any blue ribbons for “Most Nutritious Dinner,” but it’s delicious and in a pinch, gets the job done. Many people have that one vegan friend who just eats french fries and pasta all the time.  Fatty fried foods can be vegan. Sour Patch Kids are vegan. Red Bull is vegan.

Eating vegan is simply the avoidance of animal protein in any form. Intrinsically, eating vegan has nothing to do with health.

On the other hand, eating a plant-based diet can have an enormous positive impact on your health. A thoughtful vegan diet consisting of adequate nutrients, vitamins, and minerals is not particularly challenging to adopt. Prior to going vegan, I wasn’t eating very healthfully. I ate junk food late at night and never thought about the quantity (or lack thereof) of the vegetables I was occasionally eating. I’ve always enjoyed fruits and vegetables, but I hadn’t spent much time intentionally consuming them. When I went vegan, I decided to avoid animal protein and improve the quality of my diet simultaneously.

While there are so many fantastic resources on the internet for finding nutritional information, I think it’s easy to get a bit lost in the shuffle when you’re first going vegan. You can read on one website that you have to take a B12 supplement, while another website tells you that your vegan diet is whole and perfect and better than any other diet. But who can you really trust to give you great nutrition advice?

The answer, in my opinion, is your intuition. Or rather, experts whose advice and credentials you trust and your intuition. Not bloggers on the internet.

If you are considering a vegan diet, I suggest you read up on everything you can in published sources regarding nutrition. Shortly after I went vegan, I took a college course in nutrition. My professor, Dr. Lisa Young, is an expert on portion control and adequate nutrition through whole, minimally processed foods. During her class, I gained valuable insight into the body’s relationship with the nutrients that we provide for it. From my experience in that class, I’m confident that the way that I eat is healthy and beneficial. I know that I’m healthy because I eat a well-balanced diet and my blood tests confirm that, despite the occasional dinner of hummus pasta.


Is Being Vegan Healthy?

Vegan Perfection? Or Vegan Exception?

I have been known, from time to time, to be a raging perfectionist. My dear friend and former roommate often used to catch me scrubbing the crusty nooks and crannies inside our refrigerator with a toothbrush and baking soda at 11 o’clock at night.

Needless to say, when there is a detail to obsess over or a project to make more complicated by adding lots of very specific restrictions, I’m your girl.

When I first went vegan, I wanted to really do it. Go Vegan and never look back. But a few months into my veganism, I felt like I was really missing out on a necessary and sacred New York Ritual: brunch.

Sure, I could make vegan french toast at home sitting in front of the TV in my dorm room watching Tyra on basic cable, But that is a lonely existence. Friends would suggest going to the diner on Sunday mornings, but with the sole vegan item on the menu being a defrosted fruit cup of mostly translucent honeydew, I would always sadly decline.

But then I had an epiphany!

Why can’t I be vegan with a brunch exception? All I’m asking for here is a freakin’ belgian waffle.

So I became a vegan except for brunch on the weekends and the occasional bag of peanut butter M&M’s.

Did that make me an imperfect vegan?


But did it mean that I could finally stop alienating myself simply because I was vegan?


Did it stop the growing resentment of veganism brewing inside of me?


I  think the most important thing to remember when you are first working towards becoming a vegan is to BE NICE TO YOURSELF.

Beating yourself up because all you want is a belgian waffle and some friends is not going to reinforce your vegan beliefs.

Over time, I stopped making brunch exceptions and started inventing my own concoctions at diners like “I’ll have the home fries with the side of steamed spinach and I’ll mash it all up together and add hot sauce.” The non-vegan belgian waffle has lost its appeal…but only because it wasn’t off-limits any more.

Often when I tell someone I’m vegan, they smile and say earnestly, “Oh, I could be a vegan…but I could NEVER give up cheese.” To which I always say, “Great! Then be a vegan who eats cheese.”

They usually give me a strange look and I explain:

Give up the animal products that you don’t care about and keep eating cheese. Why eat something so disastrously harmful to the planet and your health when you don’t really care either way if you eat it or not? If you can do without it…do without it. Don’t just continue eating the same way because you can’t figure out the right label for the way you want to eat.

My favorite quote from vegan chef and educator Colleen Patrick Goudreau is “Don’t do nothing because you can’t do everything.

People get so caught up in the idea that you have to be ALL or NOTHING.

As if the options were VEGAN or “Oh, I’m not picky (actually I could care less if I never eat another egg again) but sure, I’ll have an omelette because that’s what you’re making anyway.”

It think it’s time for people to stop worrying about the label of veganism and start eating using their consciousness and intuition.

I’ve spent a lot of time over the last ten years thinking about the word VEGAN. Labeling myself that way has a lot of benefits. It’s a quick shorthand for being understood when I refuse a non-vegan brownie that someone is offering.

But I’m realizing that there are major drawbacks to identifying oneself with a label and then letting it do all the work for you. Sitting back, thinking, I’m a vegan…isn’t that enough?

The short answer is no.

Every time you eat a meal, you have a choice. Falling back on the label you’ve created for yourself (VEGAN VEGAN VEGAN) will only lead you to resenting veganism. So many people have said to me that they think being a vegan sounds hard, but I’ve honestly never felt that way, even in college while wanting a belgian waffle. I love being vegan for all the good it does my body…and animals…and the planet. No one says “Oh, you drive an electric car, that must be so difficult for you having grown up riding in an SUV.” People change their habits every day. If you can learn to turn off the lights when you leave a room or turn off the running water while you brush your teeth, certainly you can learn to eat in a new way. What’s the difference? Change you habits and forgive yourself the slip-ups, knowing you’re on your way to making a significant lifelong change.




Vegan Perfection? Or Vegan Exception?