Veganism from a Non Vegan

If you have stumbled across this post you are actually a part of one of the most momentous times of my life ... my first blog entry.

Ironically my first blog entry would be on a Vegan site when I am NOT a Vegan. But if you are like me, and Que has gotten you in the mood to go to the store and make a Kale sandwich (or something along the line of that) THEN THIS IS THE POST FOR YOU.

I know what you’re thinking already, "Liz, why would we take Vegan advice from someone who isnt even Vegan?? Are you high?" Well first off I’m not high, and don’t call me Shirley. Now, let’s get started.

The WORST part about trying new recipes and styles of cooking is when you go to the grocery store all amped up, buy a TON of ingredients and you totally botch the whole recipe. I’m talking Freddy Krueger "Did I just cook Eggplant Parm or a Hot Diaper" bad. Luckily cooking is my passion and failing is my specialty, so I have 4 tips to help you spare your grocery budget and keep these new recipes edible in case of a kitchen meltdown:

1.  When cooking meals that require a sauce base (Curry, Lemon Vegan Butter, Asian dishes, Italian dishes, etc.) always taste test the sauce before you add all of your ingredients to it. This is the biggest mistake I run into. You can always remake the sauce or buy a new one, or do something else with your sauteed whatever, but once you add a greasy Vegan Alfredo similar to a Hot Coconut Slime … well ... better figure out what you are eating for the next few days because you are lying to yourself if you say you’ll eat that! (I know, I lie to myself a lot.)
2. Don't "Wing it" until you are basically one step away from competing on Top Chef. I tried to make a Broccoli Cheddar soup with some Milk, Cheese and Broccoli. All I remember is I was feeling real creative and after my Hot Milk and Broccoli mixture reached the end ... I was down an entire bottle of Wondra and fighting off the worst stomach ache because I refused to let anyone in the house know about the horrible butchered monster of a soup I created.
3.  Stock up on "go to" condiments. You know which ones I’m talking about … The "wow this Veggie Burger turned out dryer than this blog post and I need to make it edible so pass the ketchup" condiments. For the sake of keeping it Vegan - Ketchup, Mustard (especially Dijon … mmmm), Barbecue sauces, Vegan Mayo, Italian Vinaigrettes -- Buy condiments that taste so good you think "I would lick this off the plate if there weren’t so many people in the room right now" ... you will probably need them.
4. Don’t cook a 20 step dinner when you’re hungry. You won’t do it right. Cmon … for me … just don’t okay?
    

All of this being said, make sure you stock up on delicious snacks and don’t be afraid to make mistakes!

Remember to meal prep ahead of time and make sure you don’t eat Salads everyday and don’t get bored with all the fun you can have eating Vegan! (unless Salads are your thing, then don’t let me tell you how to run your life).

I hope this helps you all in your Vegan experimental cooking endeavors and I don’t know how to end this so ... live long and prosper!