“Mom, I’m a Vegan”

My daughter Claire became vegan last year. I put on a supportive front but deep down I was annoyed. How is this going to affect me? Am I going to have to make four different meals? Me, me. me it was all about me. What I came to realize that being vegan has a global impact on our environment and humanity.

Week after we week we got into a groove. She gave me a meal plan and a shopping list every week. Before we knew it, the whole family was eating more plant-based. Yes, my husband and I would have an occasional steak or cheeseburger, but for the most part, we all eat vegan meals.

Ghee, tofu, and tempeh are part of my everyday vocabulary. I read the fine print on labels and  stay away from products that read “made in a facility that has milk in it.” The best news is that Oreos and dark chocolate are vegan.

Once I mastered the meal preparation and shopping. I came to the realization it wasn’t as time-consuming as I thought it would be, I started to learn more about veganism.

Did you know that grain that is used to feed livestock for meat production could feed 1.3 billion people?

How about it takes 2,500 gallons to make just one pound of meat?  It only takes 25 gallons of water to grow one pound of wheat

Not only is following a vegetarian or vegan diet good for the environment, but it is also healthy for you.

According to the American Dietetic Association (ADA), people who follow a vegan or vegetarian diet tend to display lower blood cholesterol, lower blood pressure, less chance of getting colon and prostate cancer, and a decreased rate of Ischemic Heart Disease.

As a result, now I  look at animals in a different way. The cute animals that we see on the farm could be dinner, and that made me sad. I have cut down on my animal products and feel better emotionally and physically about my meals.

Much to my surprise, there have been many vegan meals that have become favorites, especially anything with avocados. One of our favorites is Avocado Breakfast Pizza from the cookbook The Simply Vegan Cookbook by Dustin Harder. The recipe is below.

Do you want to eat more plant-based? What is holding you back?

Avocado Breakfast Pizza

Serves 2 to 4, Prep Time: 5 Minutes, Cook Time: 10 minutes

Ingredients:

2 (10 inch) flour tortillas

Nonstick cooking spray

1 avocado, peeled and pitted

Juice of 1/2 lime

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup thinly sliced cherry tomatoes

1/4 cup chopped fresh basil

Red pepper flakes

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the tortillas on the prepared baking sheet and lightly coat with nonstick cooking spray. Bake for 3 more minutes, or until they are slightly browned and crisp.
  3. In a medium bowl, mash the avocado with the lime juice, salt, and pepper.
  4. Spread the avocado mash on each tortilla and top the tomatoes. Sprinkle with basil and red pepper flakes.

 

 

 

 

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