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Want to add more vegan meals into your life?
You need these tips fromFood52.
The makings of a perfect vegan meal.
Tempeh “bacon.”
Photo byJames Ransom
1.
Some people go vegan overnight, and they never look back.
But for many others, a slow transition is more sustainable (and pleasurable) than a 180-degree turn.
Photo byJames Ransom
2.
I’m quick to say thatvegan food is just food.
With that said, any dietary shift can be tricky, and veganism is no exception.
Start with dishes you know and love.
But my culinary repertoire was pretty meager when I made the switch.
It may be as simple asremoving some cheese(or replacing it with cashew cheese).
Vegan palak “paneer,” made with tofu cheese.
Photo byJames Ransom
4.
…But be adventurous, too.
Dust off your spice rack and add new flavors to your food.
Use your transition to plant-based eating as an excuse to try new grains, legumes, and vegetables.
Think creatively about adaptation.
Cashew cheese, will you marry me?
Photo byJames Ransom
6.
Make your own dairy substitutes.
Many people are surprised by how easy it is to go meatless.
Cheese, on the other hand, is a different story.
Photo byJames Ransom
7.
Learn how to work wonders with tofu and tempeh.
Vegan sugar cookies, made with Earth Balance.
Photo byLinda Xiao
8.
Don’t turn your nose up atvegan products.
For the most part, I have a go at feature whole foods and homemade ingredients in my cooking.
This is especially important when you’re transitioning and vegan cooking still feels like a brave new world.
Vegan lasagna with tofu ricotta and roasted vegetables.
Photo byJames Ransom
9.
Make vegan food for everyone.
Fun fact: Soon after I became vegan, I became a raw foodist for several years.
Over time, I learned to create vegan food with greater sensitivity to others' tastes and traditions.
Change feels a lot less daunting when you have company.
If your family and friends aren’t exploring veganism along with you, then find community in other ways.
Explore a vegan meetup or potluck in your community.
Become a regular commenter on vegan food blogs.
Feeling less daunted?
Hamshaw is a certified nutritionist, recipe developer, and food blogger.
She shares her latest culinary adventures at The Full Helping.
She’s the author of two cookbooks,Food52 Vegan(2015) andChoosing Raw(2014).
She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.
