An (obvious) Incentive to Use/Eat More Veggies

Couldn’t we all use to eat more veggies each day? Myself included! Going Vegan gave me an extra incentive to not only consume more veggies, but choose fresh and local options as well. Given that a bulk of my diet is produce, I am more apt to seek out resources within proximity to my house. In this way, I am more likely to visit farmer’s markets, whereby I am ensured seasonality and freshness, all while supporting my local economy (agriculture and otherwise). As far as seasonality and freshness goes, the produce may have been harvested that very morning! That’s as fresh as fresh gets sometimes! Going to these type of markets also gives me the chance to talk to local farmers and learn how to better prepare and utilize my purchases for when I am in my own kitchen.

This year, I even joined a CSA –Community Support Agriculture. For a lump sum, for which I paid directly to a farmer back in March, I am able to go the farm directly on a specified day/time of the week in order to retrieve my “share” of that week’s harvested produce. The selected produce items change in amount and variety from week to week based on the change in season and availability. For $495, I receive six months’ worth of organic, fresh, and local produce for two people. Counting on my CSA each week and cooking meals based on what was in the pick-up has been a game changer for me.

 

Getting Adventurous with the Flavor Profile

Given that I can taste as I go and given the resulting confidence that my meals will result in a way that I expect, I have been a bit more adventurous in the way that I spice my food. On occasion, I will go for an otherwise previously underused jar of spices within my spice bowl and/or even amp up the spice/heat level of a dish. All without fear of over saturation that would have otherwise ruined a meal in its entirety.

 

Freedom to Experiment with a Variety of Textures and Colors

Furthermore, given my confidence in the kitchen, I am more apt to experiment with textures and consistencies; raw, pan-seared, roasted, grilled, boiled, pureed, etc.

Also, I am inspired to incorporate a variety of colors into my dishes as well. Isn’t there a phrase out there that states we should “eat the rainbow” in order to obtain more vitamins, minerals, and other beneficial properties?

 

Less Time Spent in the Kitchen

By and large, I am in the kitchen for a shorter duration because cooking takes a lot less time than it used to. Tofu and Tempeh takes way less time to cook than meat. Beans are a great no-cook option and fresh from a can. Even if cooking is fun, isn’t the goal in life to spend more time eating and enjoying our time with others?