It’s funny to find myself here, writing about being vegan—especially since I’m not. But I’ve been learning a lot about the lifestyle. It feels a bit extreme for me personally, but I’m all in when it comes to trying new plant-based foods. My youngest son became vegan last December, which made Christmas… interesting, to say the least. Stocking the fridge with produce and vegan options that resemble their protein counterparts—cashew brie, anyone?—opened up a whole new world of cuisine.

Now that he’s home from school, veganism has become our new normal. I’ve been embracing his way of eating, and I have to admit, it’s pretty delicious. I used to love a good steak (honestly, I can’t even remember the last time I had one), but I’m consciously cutting red meat from my diet—and truth be told, I don’t miss it. I’m not quite ready to give up poultry and seafood, but this is a slow process with no hard rules. For now, I’m exploring vegan dishes, waking up those sleepy taste buds of mine, and actually enjoying the journey.

We have nothing but time these days, and many of us are spending more hours in our kitchens—our very own laboratories—experimenting and creating (at least, that’s what Instagram tells me!). This is the perfect opportunity to challenge ourselves and change the way we eat—for the better. It doesn’t have to be complicated: cook what you normally would, but supplement with delicious plant-based options. Simple!

The “meat and potatoes” diet feels like a thing of the past—well, at least in my past. I truly believe vegan and vegetarian lifestyles are a movement for the better. Am I the poster child for veganism yet? Not quite…baby steps.

I’m not trying to convince anyone to become vegan—I’m simply suggesting that you try swapping an occasional “animal-based” meal for a plant-based alternative. With so many delicious vegan options available, it’s hard not to get excited!

I’ve been using my old favorite recipes but tweaking them where I can. Case in point: my usual pizza and Caesar salad are now both vegan. It’s easy—swap out cheese and pepperoni for plant-based alternatives, and pile on roasted veggies that taste amazing straight from the oven.

My salad is simple but flavorful: lemon juice and olive oil (no egg), garlic and Dijon mustard instead of the usual anchovy paste—which gives it just the right zip and saltiness—and a sprinkle of vegan Parmesan. Anyone eating this will never guess the changes. Delicious!

Can you believe the burger featured is vegan too? It’s all in the condiments, fresh veggies, and vegan cheese—and honestly, it tasted like so much more. I challenge you to try a tasty new way of eating. Really, the only limit is your imagination!

LC

xo