I don't want to be the Stacy London of the blogosphere, you know, that person who is always telling other people what to eat and what not to eat.
For this reason, I adore the historian James E. McWilliams, who refuses to "preach" a "patronizing list of eating dos and don'ts" (117) in his book Just Food, which is the book that solidified my veggie monogamy.
Because I've done my research on veganism and environmental sustainability, I believe Williams when he writes that "if the world continues to eat meat at current rates, there's simply no way to achieve truly sustainable food production" (120). We can't save the world, or feed the world for that matter, if we keep eating meat at each meal. Something has to give, and that something is the meat-centric Western diet.
If you can't go vegan, at least consider doing your best at vegetarianism as often as possible.
McWilliams, who confesses to eating the occasional chicken (and loving it) suggests that Americans should conceive of meat as the "new caviar" (117). By all means, eat meat. Yet when you eat meat and other animal products, appreciate such food for what it truly is: a precious natural resource. Then, eat meat rarely.
If you want to embrace a veggie-based diet, start small. Do not immediately give up meat altogether. Begin by eating vegetarian meals twice a day. Remember, vegetarians generally eat eggs, dairy, and fish. Vegans do not eat any of the above.
Each week, allow one day in which all meals are vegetarian. When you feel ready, substitute a vegan meal for a vegetarian meal a couple of times a week. In a few months, you may want to substitute two vegan meals for the vegetarian meals, as you consider eliminating animal-based meals altogether from your diet.
At a time when you feel most confident in your ability to maintain a vegan diet, transition fully to veganism. Give yourself permission to eat animal products on occasion, as you would caviar.
Below you will find a grocery list for stocking a vegan kitchen.
Grains
quinoa*
couscous
whole wheat pasta (check to make sure eggs were not used)
cornmeal
whole wheat flour
unbleached, stone ground all-purpose flour
milled flaxseed (also makes a great egg-replacer)
slow-cooking oatmeal (the perfect breakfast)
Beans, Legumes, and Soy Products
black beans (canned or dried)
red beans (canned or dried)
garbanzo beans (canned or dried)
kidney beans (canned or dried)
pinto beans (canned or dried)
lentils (red, yellow, or brown)
black-eyed peas
split peas
edamame
tofu
textured vegetable protein*
Canned and Bottled Items:
diced tomatoes (organic and low-salt)
pumpkin
sundried tomatoes
kalamata olives
tahini paste*
natural nut butters*
Dried Fruit and Jam:
raisins
dried plums
dates
shredded unsweetened coconut
natural fruit jam (no-sugar added)
Nuts and Seeds:
almonds
pecans
walnuts
cashews
sunflower seeds
unhulled sesame seeds*
raw pumpkin Seeds*
natural, no-sugar nut butters*
Oils
olive oil
coconut oil
safflower oil
grapeseed oil
Sweeteners and Baking Ingredients:
grade-A maple syrup
brown rice syrup*
baker's chocolate
grain sweetened carob chips*
grain sweetened chocolate chips*
Top Five Spices
cinnamon
turmeric
cumin seeds
smoked paprika
crushed red pepper
Top Five Herbs
basil (purple and green)
cilantro
dill
parsley
thyme
Veggies We Buy Often
acorn squash
baby spinach
butternut squash
broccoli
carrot chips (carrots sliced into discs)
cabbage (red and green)
cauliflower
cucumbers
kale
eggplant
mushrooms
peppers (red, yellow, orange)
radishes
red onion
seaweed chips*
sweet potatoes
red potatoes
Fruit We Buy Often
frozen strawberries
frozen blueberries
frozen peaches
apples
avocado
bananas
grapefruit
grapes
mango
pineapple
strawberries
*You may have the best luck finding this item at a health food store.
Top Five Books For Compassionate Foodies
James E. McWilliams: Just Food:Where Locavores Get It Wrong And How We Can Truly Eat Responsibly
Jonathan Safran Foer: Eating Animals
Karl Webber: Food, Inc.
Michael Pollan: In Defense of Food
Thich Nhat Hanh and Dr. Lilian Cheung: Savor
