About Recipe

There’s a lot of hype around veganism – it comes with the territory. And I suppose like every other “movement” (or philosophy or idea or what have you), there are different “types” of vegans… like the ethical vegans, the hippie vegans, the weight-loss vegans, the health vegans, the I’m-only-doing-it-because-it’s-trendy vegans, etc. And probably a lot more in between. I’d probably categorize myself as a ethical-hippie-health vegan. But honestly, F the labels. Whatever the reasoning behind our choices, veganism is one of the most ethical, environmentally-friendly, and healthy lifestyles out there. Personally, I’ve never been one to proselytize or try to convert others in an unwarranted way. I think the best way to spread awareness about veganism is to talk about it (respectfully, always) when asked, and to cook delicious vegan food for my friends so I can sneakily convert them anyways (hehehehe). And surprisingly, it works! My mom now loves delicious vanilla almond milk in her morning coffee rather than the heavy coffee creamer. And my guy is probably 60% pescetarian now, which is a huuge step. It means so much to me when the people I care about take the time to actually learn why I’m vegan instead of automatically judging this choice.