3 Weeks Vegan... WHY?

I'm writing this blog post in part to figure out how I can better explain why I decided to go vegan to my friends and family. Especially since, once you full-on say "yeah, I'm vegan" it somehow seems irreversible. But there's no way around it... You can't have a slice of cake at your friend's birthday. You don't order your usual cheese pizza. There are questions.

Avocado Alfredo spaghetti.. So good!

I decided to go vegan based on timing, circumstance, and belief. For one, I'm firmly against anthropocentrism. I don't believe that humans, as a species, are meant to be at the center of the universe. I believe that we share this Earth and environment with animals. I think as soon as humans start to get too egocentric, we start to neglect our surroundings and let nature & the world around us falter. So on a purely moral basis, how can I logically choose to support the animal agriculture industry, an industry that is dangerously excessive, hostile, and abusive towards animals? I love my dog to bits, so how can I deny that same compassion to animals being unnecessarily slaughtered for food? But this idea is not new to me. I've always thought veganism was the right thing to do. It's the timing that made me choose to take the leap.

I can't realistically say transitioning into veganism is for everyone in any circumstance. I'm fortunate to be in a situation where I'm no longer in school & work from home, meaning I can spend time meal planning and cooking really hearty and wholesome animal-free recipes. I feel like this can't be overlooked. There are nutrients that your body is accustomed to getting from animal products (B12, iron, protein, etc) so you need to ensure that your meals can fulfill these needs. Without the proper planning and care, it would be easy to fall ill by not eating enough and not eating the right things.

I'm not vegan for health reasons. Yes, the health benefits are a perk, but ultimately I feel like I can't treat this as a diet like I might've in the past. Focusing on the "activism" side to veganism is what will ultimately make it last.

So far I think I made the right choice. I'm constantly tuning into documentaries and research supporting veganism, and every video I watch/article I read leaves eating meat & dairy far in the past. The only thing that has been a bit of a struggle is eating out (something I looove to do). I went to my favorite Italian restaurant the other day and was only able to have a salad. I thought I would be able to have a pizza without cheese but unfortunately they add yogurt to their pizza dough to keep it moist (bummer). Also, the waiters and chef weren't really keen to accommodate my needs even though I was extra polite and clear. That said, giving up my favorite restaurant is a compromise that I'm willing to make.

The major upside is that I've been very into cooking new meals and getting creative in the kitchen. I've been eating some really good stuff: lentil stew, polenta, homemade veggie burgers, stir frys, Asian noodle dishes, incredible stuffed "ricotta" pasta shells - you name it. This brownie recipe is the best I've ever used, vegan or not.

Perfecting my stir fry skills!

Now I know this kind of looks like pet food but trust me when I say this is the best dish I've cooked so far. Lentils, carrots, bell pepper and kale in the most delicious peanut sauce. SO GOOD

All in all, it's going to take some more getting used to, and my family & friends are going to have to adapt as well. But if they care about me & my life choices, they will come to support me.

Butternut Squash Soup for the Student's Soul

Hey everyone! I haven't posted a recipe for quite some time now (because frankly I'm not the best role model when it comes to cooking)... That said, I came across this super easy recipe for butternut squash soup that even I couldn't mess up, so I thought it would be a shame not to share it!

Butternut squash soup is definitely one of my favorite fall food items (right next to pumpkin pie), and I look forward to having some every year. It's great to portion off and freeze, that way you can defrost and eat it whenever you're craving a hot meal. It's a really warm and comforting pick-me-up, especially when you're smack in the middle of midterms!

Ingredients:
- A butternut squash (cubed)
- Half a shallot (diced)
- A clove of garlic (minced)
- 1 tsp. of olive oil
- Water (3-4 cups)
- Half a beef bouillon cube (or chicken or veg)
- 1/4 tsp. of salt
- Crack of pepper
- Pinch of thyme
- Pinch of paprika (to your taste)

First you'll need to peel and cube the butternut squash, which is definitely the most strenuous/time-consuming part. Try doing it as-is, but if it's too difficult, cut the squash in half and pop it in the oven for a bit. This will soften it, making it easier to peel, and will also reduce cooking time afterwards.

When your squash is peeled and cubed, put it aside and move on to preparing the broth. Dice your shallot and mince your garlic, then add it into your pot with the olive oil. Wait until the shallot & garlic brown up a bit, and don't forget to stir. Meanwhile, grab 3 or 4 cups of water (depending on how thick or how liquidy you like it). Add half a bouillon cube to the water, as well as your salt and pepper. Add in the pinch of thyme as well. Fresh thyme is best but dried works too.

Once the garlic & shallot are ready, add the water mixture to the pot. Wait for the bouillon to dissolve, then add your squash. Let it simmer with the lid on for 30 minutes.

When the soup is ready, put it into a blender or use one of these fancy immersion blenders like I did haha. Once that's done, you can add paprika if you'd like. I think paprika enhances the flavor really well but if you're sensitive to spicy foods you can leave it out. Add more salt if you feel like it's necessary. If you find it too thick, you can add some more water as well.

That's it! Serve and add garnish with some extra paprika or thyme if you want. Overall this recipe is super easy and it's great for leftovers throughout the week. Enjoy :)