Wednesday, February 25, 2009

why veronica is doing a vegan food blog.

Why, hello!

Welcome to La Vie En Vegan, a yum-tacular food blog chronicling my exciting adventures in the land of vegan cooking and baking. Before I begin posting recipes and photos of my tasty experiments, I thought I should introduce myself properly.

My name is Veronica, and I was raised an omnivore. One year ago, due to a newly developed sensitivity to dairy products and a chance run-in with an article revealing some uncomfortable truths about factory farming, I began to consider veganism. I only knew a very few vegetarians and even fewer vegans, so the thought was daunting. I was afraid of being judged or laughed at, and especially of being a burden to my friends (the awkward "oh, so I guess you can't eat at this restaurant?"). However, as I began to do more research on industrial farming and animal welfare, and my tummy aches continued to worsen, I realized that I had to change my ways.

To put it simply, since the switch I could not be happier. On a very basic level, I have never seen my body work as well as it has for the past year. My energy levels have greatly improved, I sleep better, and I digest food like a champion! I have experienced less than a dozen stomach aches in the past year, which for me, is absolutely shocking. From early childhood, stomach aches were just part of life-- I had at least one per day, if not two (why I didn't try to change something earlier will continue to baffle me). I suppose I didn't realize that the discomfort I was feeling wasn't just a normal part of life. To put the (vegan) icing on the proverbial (vegan) cake, I feel good about my choices. By choosing these healthy and natural options, the food that I'm buying and eating is not only good for my body, but good for my peace of mind (yes, this may sound soppy, but I assure you, I'm quite sincere).

When I meet someone new and they find out I'm vegan, the first question out of their mouths generally is, "but don't you miss meat?" And every time I answer, "you know, it's the darndest thing, I don't-- at all." You'd think that a person raised eating meat or cheese with every meal would have some sort of withdrawal sypmtoms, but I seem to be some sort of bizarre exception. Sure, I'll still enjoy a whiff of a steak grilling as I walk by a restaurant on a blustery day or watching cheese melt over a hot pizza. But the feeling I get from this doesn't involve a longing to actually eat the food. It's really just a familiar smell or sight that reminds me of pizzas past.

Perhaps the most thrilling aspect of my shiny new vegan lifestyle has, of course, been the food. I've always loved cooking, but over the past year my interest has grown exponentially. With wonderful inspirations like Isa Chandra Moskowitz and Terry Hope Romero, Donna Klein, and Lauren Ulm, I've been able to not only vegan-ize my favorite dishes but venture into unknown territory with vegetables and grains I'd never heard of before!

I have found vegan cooking to be thrilling, rewarding, and most of all delicious. It's something I've grown to be quite passionate about, so it feels only natural to begin blogging on the eve of my very first "Veganversary." I hope you enjoy this documentation of my growth as a vegan cook, and perhaps feel inspired to make some yummy dishes yourself.

Amen, dig in!




  2. yayyy I didn't know you had a blog. This is awesome. I hate vegetables lol so maybe your recipes will inspire me to eat them :)


  3. Man, I can't get over the fact that you're vegan, and have been for so long! You un-vegetariened so many, it just blows my mind!

    I have an absolutely bitchin recipe for vegan cream of mushroom soup (that I INVENTED, aw yea), and I will give it to you... but not now, I'm tired.


  4. Hi - Rad vegan site! I'm planning to feature it on a browser bar for vegetarians. We are a group of vegan volunteers connecting people with veg resources like yours. Our goal is a world with greater compassion. It seems like we share that. If you can squeeze it into your schedule I'd love to chat. Ryan, president ( or 215-589-2437)