I made this vegan! Or is plant-based more palatable?.
Full disclosure: I transitioned from plant-based vegetarian to plant-based vegan at the beginning of 2019 as part of a movement called Veganuary and, at the time, I thought I’d try it for just one month.
The month passed quickly and, as it turns out, going vegan was pretty easy.
On Super Bowl Sunday, my friend made her amazingly delicious spanakopita (spinach pie with feta). She’s Greek and her pie is consistently mouthwatering. Never fails. This one was no exception so I indulged in a piece.
The following morning, I awoke with swollen eyes and zits. Never in my life have zits. Never.
Back to vegan… um, plant-based.
At that point, I resolved to stick to a vegan lifestyle.
Not just with food.
I’ve always avoided products that test on animals but I admit to wearing leather. While I haven’t purchased anything new in several years, my closet is full of leather boots, shoes, and bags.
I’m exploring alternatives and, in the meantime, wearing what I have.
The same is true for fabrics so no more wool.
If you see me while I’m transitioning to leather alternatives and am wearing leather, please don’t be harsh.
It takes time, awareness, and money.
I have no doubt that I will succeed moving forward.
Vegan Cabbage Leek Soup
While I realize this might sound bizarre, I love cabbage. It tastes great but more importantly, it contains nearly 20 flavonoids and 15 phenols, which naturally occurring compounds boasting health supportive antioxidant activity.
And then there’s leeks, a fancy member of the onion family which includes garlic by the way. All are sulfur rich, a nutritional must to help your body detoxify naturally. Leeks contain lots of fun and useful vitamins such as K, B6, C, E, A and others. They are also super delicious and make any dish taste amazing.