So You've Decided to Go Vegan: Tips from Radical Eats's Staci Davis
This week has been (partially) devoted to a topic we don't often discuss here at EOW, otherwise known as the Omnivore's Emporium. (I call it that in my head.) And that topic is going vegan.
Photo by TheKarenD Apropos of nothing, Peeps are not vegan.
It's a controversial word, and one that often calls to mind PETA protests and the type of militant Womynist-style figures as portrayed in that Jeremy Piven classic, PCU.
But vegan isn't a bad word, and we're here to disabuse you of that notion, while teaching you a little more about veganism -- including where you can eat out in Houston and, today, what you should know before tackling a vegan diet.
We asked Staci Davis, founder of Radical Eats, what she considered most important to know before embarking on a vegan path. Here are her answers (as well as helpful tips and tricks):
Photo by Bill Roehl That Tofurky sandwich looks mighty good right now.
- Eat your fruits and veggies: Eat a banana, a peach, some celery with peanut butter, or carrots, in between meals to fill in the gaps. These will provide you with good fiber and stave off the hungries.
- Have some emergency vegan "junk food" in the fridge. My favorite is a Tofurky-brand lunchmeat sandwich with Vegenaise on Ezekiel bread. On a really good day I'll have lettuce, tomato and avocado available to round it out, or even arugula.
- I also like to have a salad station in the fridge, precleaned lettuce, tomatoes, exotic olives, pre-made pico de gallo, a can of beans, seasoned nuts or seeds, fruit like oranges or fresh figs, celery, etc... I invest in good raw olive oils and flavored vinegars -- the trick; three parts oil to one part vinegar, then salt and pepper. You would be surprised how good and filling a buttload of raw veggies can be.
- Learn to make pasta. If you're gluten-free, try Tinkyada brown rice pasta. Lightly saute vegetables, add garlic, white wine, vegan butter and herbs and voila!!!
- Vitamin B-12: Take it!
Follow Eating Our Words on Facebook and on Twitter @EatingOurWords