Thursday, December 31, 2009
The Balm
I am a lip gloss & lip balm junkie. Lip balm is my desert island product. Why? Because I have the driest lips known to man. If I don't apply something moisturizing my lips blister and burn. For real. My husband says I have the most sensitive skin he has ever seen on someone. I have tried every gloss and balm that is available to me. In my pre-vegan days I really loved B. Kamins, Chemist Bio-Maple SPF 20 Lip Balm. It rocked my world. It would soothe any irritation I had and would help heal any blisters that resulted from neglect. However, that formula has animal ingredients in it (and petro-chemicals (yuck)). So I was searching for something that would perform just as good and that was vegan. It is crazy how many lip balms have beeswax or some other animal ingredient in it. Some of the ingredient lists were kind of gross actually. Well today I rejoice for I found THE balm. Hugo Naturals Lip Balms. They are fantastic. Vegan and cruelty-free, these puppies make my lips feel supple for hours (even after eating and talking a while). I have two of their flavours - Coconut Pineapple and Vanilla & Sweet Orange. Very yummy and very full of good stuff. They contain moisturizing organic and all-natural plant ingredients like shea butter, jojoba oil and coconut oil. Totally recommend!
Tuesday, December 29, 2009
Gross Outs
Here is a list of things I picked up from the grocery store and tried very recently. They were revolting.
1) Canoline Brand Eggless Mayonnaise. Vegan mayonnaise that tastes like a shot of vinegar. Both of us couldn't stand it. We ended up dumping the contents in the green bin and chucking the jar in the recycling. What a waste.
2) Yves Veggie Cuisine Veggie Bologna Slices. They smelled great, but tasted like mush. We ended up giving the package to the dog. She liked them!
3) Soy & Almond Beverage (all brands). I tried several brands of soy and almond milk and was so grossed out. They all tasted like cereal milk. You know the milk leftover after your cereal is gone? That stuff. Yuck. I almost gave up when during my research I found that they taste that way because cane juice was most likely added. Unsweetened soy and almond milk is available on the shelves and tastes much simpler and creamier. Folks swear by the unsweetened varieties. Will give that a shot since the stuff I tried did have evaporated cane juice (natural sweetener) listed as one of the ingredients on the carton.
3) Galaxy Nutritional Foods Soy Vegan Slices (American cheese flavour). Soo gross. I bought them to try in place of cheese slices on sandwiches (grilled cheese anyone?). Buoy, won't make that mistake again. Tofutti makes vegan 'cheese' slices too but I'm just too scared right now to try another brand.
4) Yves Veggie Cuisine Veggie Dogs. Just like the bologna, this was disgusting. I tried to put them in several saucy dishes to help disguise them but the texture just made me give up. Again, the dog liked them very much!
1) Canoline Brand Eggless Mayonnaise. Vegan mayonnaise that tastes like a shot of vinegar. Both of us couldn't stand it. We ended up dumping the contents in the green bin and chucking the jar in the recycling. What a waste.
2) Yves Veggie Cuisine Veggie Bologna Slices. They smelled great, but tasted like mush. We ended up giving the package to the dog. She liked them!
3) Soy & Almond Beverage (all brands). I tried several brands of soy and almond milk and was so grossed out. They all tasted like cereal milk. You know the milk leftover after your cereal is gone? That stuff. Yuck. I almost gave up when during my research I found that they taste that way because cane juice was most likely added. Unsweetened soy and almond milk is available on the shelves and tastes much simpler and creamier. Folks swear by the unsweetened varieties. Will give that a shot since the stuff I tried did have evaporated cane juice (natural sweetener) listed as one of the ingredients on the carton.
3) Galaxy Nutritional Foods Soy Vegan Slices (American cheese flavour). Soo gross. I bought them to try in place of cheese slices on sandwiches (grilled cheese anyone?). Buoy, won't make that mistake again. Tofutti makes vegan 'cheese' slices too but I'm just too scared right now to try another brand.
4) Yves Veggie Cuisine Veggie Dogs. Just like the bologna, this was disgusting. I tried to put them in several saucy dishes to help disguise them but the texture just made me give up. Again, the dog liked them very much!
Vegan Macaroni & Cheese
Yep. You heard me. This is my vegan mac & cheese recipe. I took an old recipe of mine and made it vegan and it worked! Yummy! No animal was harmed in the making of this comfort wonder.
INGREDIENTS
- 1 box of whole grain elbow macaroni
- lots of salt
- 2 cups of water
- 1 vegetable bouillon cube
- 1/4 cup of whole wheat flour
- 1 tablespoons of olive oil
- 3 cloves of garlic, minced
- pinch of dried thyme
- pinch of salt
- couple pinches of ground black pepper
- pinch of tumeric
- 3/4 cup of nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon of prepared yellow mustard
- 1 796mL can of stewed tomatoes
- 1 package of Yves Veggie Cuisine Original Veggie Ground Round
- 2 tablespoons of olive oil
- 3 small-to-medium onions, diced
- 3 cloves of garlic, minced
INSTRUCTIONS
Bring stock pot of water up to boil. When boiling, add generous amounts of salt to the water (the water should taste like sea water). Add the pasta and cook until tender.
While pasta is cooking, prepare the 'cheese' sauce. In a small saucepan, add 2 cups of water and bring to gentle boil. Add the vegetable bouillon cube and stir to dissolve. Slowly whisk in the whole wheat flour to the saucepan. If it is a little lumpy, that is okay. Heat a separate small saucepan on low-medium and add 1 tablespoon of olive oil. Add 3 cloves of minced garlic and gently saute for a minute (making sure the garlic doesn't burn). Add in the pinches of thyme, salt and pepper. Pour the broth from the other saucepan in and add the turmeric and nutritional yeast flakes. Turn the heat up to medium and bring the sauce up to a gentle boil while constantly stirring/whisking. Once bubbling, cover the pan and turn off the heat. Your 'cheese' sauce is finished.
In a large skillet on medium heat, add 2 tablespoons of olive oil. Add in all the onions and saute for few minutes until the onions are tender. If the onions begin to stick to the bottom of the skillet, add a little water. Once tender, add in the 3 cloves of minced garlic. After a few minutes sauteing, add in the package of veggie ground round. Once the mixture is warm, add in the entire can of stewed tomatoes. Turn the heat to low-medium and let gently bubble.
When the pasta is ready, drain it off in the sink and return it to the stock pot. Add in the 'cheese' sauce and the ground round mixture. Stir everything together and enjoy!
Notes:
- I was able to find nutritional yeast flakes at Real Canadian Superstore (Loblaws) in the organic foods isle. You can also find it at an organic health/wholistic food store. What is it? It is a strain of inactivated yeast that has been grown on molasses. It has a mild cheese-like nutty flavour and is rich in protein and fiber.
INGREDIENTS
- 1 box of whole grain elbow macaroni
- lots of salt
- 2 cups of water
- 1 vegetable bouillon cube
- 1/4 cup of whole wheat flour
- 1 tablespoons of olive oil
- 3 cloves of garlic, minced
- pinch of dried thyme
- pinch of salt
- couple pinches of ground black pepper
- pinch of tumeric
- 3/4 cup of nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon of prepared yellow mustard
- 1 796mL can of stewed tomatoes
- 1 package of Yves Veggie Cuisine Original Veggie Ground Round
- 2 tablespoons of olive oil
- 3 small-to-medium onions, diced
- 3 cloves of garlic, minced
INSTRUCTIONS
Bring stock pot of water up to boil. When boiling, add generous amounts of salt to the water (the water should taste like sea water). Add the pasta and cook until tender.
While pasta is cooking, prepare the 'cheese' sauce. In a small saucepan, add 2 cups of water and bring to gentle boil. Add the vegetable bouillon cube and stir to dissolve. Slowly whisk in the whole wheat flour to the saucepan. If it is a little lumpy, that is okay. Heat a separate small saucepan on low-medium and add 1 tablespoon of olive oil. Add 3 cloves of minced garlic and gently saute for a minute (making sure the garlic doesn't burn). Add in the pinches of thyme, salt and pepper. Pour the broth from the other saucepan in and add the turmeric and nutritional yeast flakes. Turn the heat up to medium and bring the sauce up to a gentle boil while constantly stirring/whisking. Once bubbling, cover the pan and turn off the heat. Your 'cheese' sauce is finished.
In a large skillet on medium heat, add 2 tablespoons of olive oil. Add in all the onions and saute for few minutes until the onions are tender. If the onions begin to stick to the bottom of the skillet, add a little water. Once tender, add in the 3 cloves of minced garlic. After a few minutes sauteing, add in the package of veggie ground round. Once the mixture is warm, add in the entire can of stewed tomatoes. Turn the heat to low-medium and let gently bubble.
When the pasta is ready, drain it off in the sink and return it to the stock pot. Add in the 'cheese' sauce and the ground round mixture. Stir everything together and enjoy!
Notes:
- I was able to find nutritional yeast flakes at Real Canadian Superstore (Loblaws) in the organic foods isle. You can also find it at an organic health/wholistic food store. What is it? It is a strain of inactivated yeast that has been grown on molasses. It has a mild cheese-like nutty flavour and is rich in protein and fiber.
On The Fly Vegan Pad Thai
I was at the grocery store today and needed to make something quick and yummy right away when I got home. So I grabbed the following ingredients and had at her.
INGREDIENTS (makes 4 servings)
- 1/2 box/package of Pad Thai rice noodles (thin, flat linguini looking noodles)
- 3 tablespoons of peanut oil (I just take three quick turns around the skillet with the bottle of peanut oil)
- 2 bunches of green onions, chopped
- 4 cloves garlic, minced
- 3 handfuls of bean sprouts
- 1/2 cup organic extra firm tofu, pressed and diced (--> choose organic here to avoid GMOs*)
- 4 handfuls of unsalted roasted peanuts or unsalted roasted cashews
- 1 medium can of pineapple tidbits
PAD THAI SAUCE:
3/4 Tbsp tamarind paste or a splash of vinegar
1/4 cup water
3 + 1/2 Tbsp reduced sodium soy sauce
2 Tbsp chili sauce
1 Tbsp pineapple sauce
3 Tbsp brown sugar
1 tsp red chili flakes
INSTRUCTIONS
Fill the clean kitchen sink with really hot tap water. Soak the rice noodles for 20 minutes. In the meantime, get the sauce ready. In a small saucepan, add all the Pad Thai sauce ingredients and bring to a gentle boil. Then let simmer to stay hot.
Get the rest of the ingredients ready. Chops the green onions, mince the garlic, press and dice the tofu, open the can of pineapple tidbits and drain into a small cup (for you to enjoy with your meal or to add if fry pan gets too dry).
Five minutes before the rice noodles are ready, bring a large skillet up to medium heat. Add the peanut oil, minced garlic, and 1 bunch of chopped green onions (reserve the second bunch of chopped green onions for later). Sautee for 1 minute then add 2 handfuls of bean sprouts, drained pineapple tidbits, diced tofu, and 3 handfuls of nuts. Sautee for a couple of minutes until everything is hot then add the Pad Thai sauce from the simmering small saucepan. Combine together.
When ready, add the rice noodles to the large skillet, along with the last remaining handful of bean sprouts and the second bunch of chopped green onions. Stir to combine. Serve immediately. Garnish with a handful of nuts, that have been ground up (chopped very finely) in the food processor (or by hand).
Note:
- to add more spice, add hot sauce or red chili flakes to dishes
* GMOs are Genetically Modified Organisms. Check them out on the web. I try to avoid them wherever possible.
INGREDIENTS (makes 4 servings)
- 1/2 box/package of Pad Thai rice noodles (thin, flat linguini looking noodles)
- 3 tablespoons of peanut oil (I just take three quick turns around the skillet with the bottle of peanut oil)
- 2 bunches of green onions, chopped
- 4 cloves garlic, minced
- 3 handfuls of bean sprouts
- 1/2 cup organic extra firm tofu, pressed and diced (--> choose organic here to avoid GMOs*)
- 4 handfuls of unsalted roasted peanuts or unsalted roasted cashews
- 1 medium can of pineapple tidbits
PAD THAI SAUCE:
3/4 Tbsp tamarind paste or a splash of vinegar
1/4 cup water
3 + 1/2 Tbsp reduced sodium soy sauce
2 Tbsp chili sauce
1 Tbsp pineapple sauce
3 Tbsp brown sugar
1 tsp red chili flakes
INSTRUCTIONS
Fill the clean kitchen sink with really hot tap water. Soak the rice noodles for 20 minutes. In the meantime, get the sauce ready. In a small saucepan, add all the Pad Thai sauce ingredients and bring to a gentle boil. Then let simmer to stay hot.
Get the rest of the ingredients ready. Chops the green onions, mince the garlic, press and dice the tofu, open the can of pineapple tidbits and drain into a small cup (for you to enjoy with your meal or to add if fry pan gets too dry).
Five minutes before the rice noodles are ready, bring a large skillet up to medium heat. Add the peanut oil, minced garlic, and 1 bunch of chopped green onions (reserve the second bunch of chopped green onions for later). Sautee for 1 minute then add 2 handfuls of bean sprouts, drained pineapple tidbits, diced tofu, and 3 handfuls of nuts. Sautee for a couple of minutes until everything is hot then add the Pad Thai sauce from the simmering small saucepan. Combine together.
When ready, add the rice noodles to the large skillet, along with the last remaining handful of bean sprouts and the second bunch of chopped green onions. Stir to combine. Serve immediately. Garnish with a handful of nuts, that have been ground up (chopped very finely) in the food processor (or by hand).
Note:
- to add more spice, add hot sauce or red chili flakes to dishes
* GMOs are Genetically Modified Organisms. Check them out on the web. I try to avoid them wherever possible.
Worcestershire Sauce
I have this favourite stroganoff recipe I perfected back in my omnivore days. Having since learned that regular Worcestershire sauce has anchovy paste in it, I tried making my very own vegan version. Having a look at the ingredient list on the back of the bottle, I came close with this number:
INGREDIENTS
- 1/2 cup apple cider vinegar or red wine vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 tablespoon black molasses
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pepper
INSTRUCTIONS
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Makes less than a cup.
I tried to find tamarind paste to complete the ingredient list, but I couldn't find in my grocery stores. However, on my recent trip to Nature's Emporium, I found Organic Vegan Worcestershire sauce from The Wizard's and it tastes great.
Yay!
INGREDIENTS
- 1/2 cup apple cider vinegar or red wine vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 tablespoon black molasses
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pepper
INSTRUCTIONS
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Makes less than a cup.
I tried to find tamarind paste to complete the ingredient list, but I couldn't find in my grocery stores. However, on my recent trip to Nature's Emporium, I found Organic Vegan Worcestershire sauce from The Wizard's and it tastes great.
Yay!
Sunday, December 27, 2009
Vegan Pancakes
I made a couple batches of pancakes this morning and this recipe was a hit (and totally vegan). Milk, eggs, and butter are replaced by pumpkin. I swear, you won't miss the animal ingredients in them (and you cannot taste the pumpkin). Pretty cool honestly.
INGREDIENTS (for 4 hungry people)
- 3 cups of old-fashioned pancake mix (the kind that requires you to add milk, eggs and butter)
- 1 14 oz can of pure pumpkin (not pumpkin pie filling)
- 3 1/2 cups of water
- spray oil
INSTRUCTIONS
Mix all three ingredients together by hand or in a mixer on low-medium speed. Mix until combined. On medium heat, spray the pan or griddle with oil. Spoon pancake mix onto pan/griddle. I find using a soup ladle works best (gives perfectly portioned pancakes). When pancakes begin to bubble, flip. When slightly browned, remove and enjoy with maple syrup or any other vegan syrup of choice.
For a variation, add sliced bananas or blueberries to the batter for extra yumminess. Semi-sweet chocolate chips could work here too.
INGREDIENTS (for 4 hungry people)
- 3 cups of old-fashioned pancake mix (the kind that requires you to add milk, eggs and butter)
- 1 14 oz can of pure pumpkin (not pumpkin pie filling)
- 3 1/2 cups of water
- spray oil
INSTRUCTIONS
Mix all three ingredients together by hand or in a mixer on low-medium speed. Mix until combined. On medium heat, spray the pan or griddle with oil. Spoon pancake mix onto pan/griddle. I find using a soup ladle works best (gives perfectly portioned pancakes). When pancakes begin to bubble, flip. When slightly browned, remove and enjoy with maple syrup or any other vegan syrup of choice.
For a variation, add sliced bananas or blueberries to the batter for extra yumminess. Semi-sweet chocolate chips could work here too.
Delicious Discoveries
My first trip to the grocery with "vegan eyes" was draw dropping. There are so many foods with animal in them I gasped. But then I discovered several that were not and I rejoiced!
1) The veggie burger. A truly beautiful thing. When piled high with lettuce, tomato, pickles, ketchup, mustard, onions, and relish - YUM! I love them so much right now it seems to be my go-to staple when in hurry (which I am all the time these days). To make them a whole meal, I also add tater tots or oven fries. Giddy up.
Warning: There are several types in the grocery store. I have learned to stay away from veggie patties - they are made up of ground peas/beans/lentils and have the least amount of flavour. I bought a box of PC brand and could barely get through one - they were just so bland. The brand my husband and I really like is the Good Veggie Burger by Yves Veggie Cuisine.
2) Nature's Path Organic Peanut Choco’ Granola Bars. These taste like a candy bar but are good for you (and vegan). Go figure. YUM! I pack these babies in my purse with a banana so I have them at all times. I call it my emergency purse stash.
3) Coconut milk. I've been using coconut milk in a few of my thai recipes for a while now. I used it to make a mushroom stroganoff the other night (in place of cow cream) and it was fantastic. I should probably post this recipe so I don't forget it. If I don't write it down I might loose it..
4) Canned pumpkin. I was watching Rachael Ray several months back and she had on Hungry Girl Lisa Lillien. I believe she was making low calorie/low fat cupcakes. She substituted canned pure pumpkin for the traditional milk, butter and eggs. I tried that idea back in October for a birthday cake. It worked! Back then I'd been doing it to try to make cake more nutritional sound (only a girl would think of this) - but now - I'll be doing it to make vegan cupcakes, muffins, and cake.
5) Veggie ground round. I'm hooked by the very first brand I tried - Yves Cuisine Original Veggie Ground Round. It takes like ground beef that has been sauteing in gravy. Great with mashed potatoes and veggies.. like a shepherd's pie. I've been using it in any recipe that calls for ground beef.
1) The veggie burger. A truly beautiful thing. When piled high with lettuce, tomato, pickles, ketchup, mustard, onions, and relish - YUM! I love them so much right now it seems to be my go-to staple when in hurry (which I am all the time these days). To make them a whole meal, I also add tater tots or oven fries. Giddy up.
Warning: There are several types in the grocery store. I have learned to stay away from veggie patties - they are made up of ground peas/beans/lentils and have the least amount of flavour. I bought a box of PC brand and could barely get through one - they were just so bland. The brand my husband and I really like is the Good Veggie Burger by Yves Veggie Cuisine.
2) Nature's Path Organic Peanut Choco’ Granola Bars. These taste like a candy bar but are good for you (and vegan). Go figure. YUM! I pack these babies in my purse with a banana so I have them at all times. I call it my emergency purse stash.
3) Coconut milk. I've been using coconut milk in a few of my thai recipes for a while now. I used it to make a mushroom stroganoff the other night (in place of cow cream) and it was fantastic. I should probably post this recipe so I don't forget it. If I don't write it down I might loose it..
4) Canned pumpkin. I was watching Rachael Ray several months back and she had on Hungry Girl Lisa Lillien. I believe she was making low calorie/low fat cupcakes. She substituted canned pure pumpkin for the traditional milk, butter and eggs. I tried that idea back in October for a birthday cake. It worked! Back then I'd been doing it to try to make cake more nutritional sound (only a girl would think of this) - but now - I'll be doing it to make vegan cupcakes, muffins, and cake.
5) Veggie ground round. I'm hooked by the very first brand I tried - Yves Cuisine Original Veggie Ground Round. It takes like ground beef that has been sauteing in gravy. Great with mashed potatoes and veggies.. like a shepherd's pie. I've been using it in any recipe that calls for ground beef.
Thursday, December 24, 2009
And begin
First task was discussing my feelings and thoughts with my husband. He listened quietly to me as I talked about how I'd been feeling and what my intentions were. He always knew how much I loved animals so that part didn't surprise him. The realization that he won't be eating meat again in our house (since I do almost all the cooking) gave him a start. I found that part amusing. Men usually pay much closer attention to you if it affects their stomach. :) Thinking I would be on the vegan journey alone though, I prepared myself for some sort of confrontation. But he shocked me. He loved animals too and saw the connection I was making. He had a little hesitation and his face was somewhat pale but he vowed to join me. Wow. He told me it was important to him to support me and show me that he wasn't a heartless jerk. He also considered our pets that he adores.. our sweet little Oreo (bunny) and big white Willow (dog). He wouldn't ever dare dream of anyone hurting them and decided to embark on the vegan journey as well. Cool - didn't expect that! So the hard part was over. I not only had his support but I also had a partner. Awesome. This was going to be a snap. Yeah, right..
Second task was looking in my freezer. Seeing the frozen chicken, beef, pork, and fish frightened me. What have I done? These poor animals all had their lives taken. And for what? This flesh isn't THAT good. The tears started rolling down and I knew this part would have to be put on hold.
Not being able to confront the freezer for now, I focussed my energies on my cupboards. I spent an entire day going through everything in the pantry. Can you believe how much stuff has animal in it? Soup, marshmallows, jello, muffin mix, pancake mix, spaghetti sauce, BBQ sauce, cereal, stuffing, pudding, granola bars, snack cakes, cookies, salad dressing. Crazy. Even vegetable soup had animal in it. What has society come to? We use animal in so many things. We have used and abused animals for so long.. do we even know it is wrong anymore? Ugh. This was going to prove challenging. I realized I was going to have to read EVERY label and question EVERYTHING that came into my pantry. I put the items that weren't vegan-friendly away in a box for the food bank and made a list of things I'd need to find.
Second task was looking in my freezer. Seeing the frozen chicken, beef, pork, and fish frightened me. What have I done? These poor animals all had their lives taken. And for what? This flesh isn't THAT good. The tears started rolling down and I knew this part would have to be put on hold.
Not being able to confront the freezer for now, I focussed my energies on my cupboards. I spent an entire day going through everything in the pantry. Can you believe how much stuff has animal in it? Soup, marshmallows, jello, muffin mix, pancake mix, spaghetti sauce, BBQ sauce, cereal, stuffing, pudding, granola bars, snack cakes, cookies, salad dressing. Crazy. Even vegetable soup had animal in it. What has society come to? We use animal in so many things. We have used and abused animals for so long.. do we even know it is wrong anymore? Ugh. This was going to prove challenging. I realized I was going to have to read EVERY label and question EVERYTHING that came into my pantry. I put the items that weren't vegan-friendly away in a box for the food bank and made a list of things I'd need to find.
Monday, December 21, 2009
Background
Where to start? Well, in early 2009 I started volunteering at a local animal shelter. I work with small animals, caring and rehabilitating them. Chinchillas, rabbits, guinea pigs, hamsters, birds, lizards, turtles, snakes, rats, mice, dwarf hamsters, ferrets, and cats. The list keeps getting longer as the weeks go by. Small animals that are so unique and so fragile. Each animal is individual and innocent. Mistreated and abandoned, they look at you wondering what your intentions are. Are you going to be kind or are you going to be cruel? Some of these sweet creatures would trust very easily and others would take time (often biting and scratching you in the process). Never understanding what they must have gone through, I would sit with them quietly and respect their need for healing. Little souls trying to figure out the world that surrounds them.
Things began to change inside me. The experiences week-to-week would weigh heavy on me. I started to see everything differently – the food I ate, the clothes I wear, the products I use – everything.
The journey began for me November 11, 2009. I watched the movie Food Inc. and life as I knew it was over. I wanted to end my contribution on the abuse of animals. I vowed to live a vegan lifestyle. This blog is my journey.
Things began to change inside me. The experiences week-to-week would weigh heavy on me. I started to see everything differently – the food I ate, the clothes I wear, the products I use – everything.
The journey began for me November 11, 2009. I watched the movie Food Inc. and life as I knew it was over. I wanted to end my contribution on the abuse of animals. I vowed to live a vegan lifestyle. This blog is my journey.
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