I also so much appreciated everyone’s comments. I considered responding to a [...]]]> Thanks to everyone who participated in the Vegucated giveaway contest! The winners were lucky commenters #7 and 8, which were chosen at random, funnily enough. I hope Melanie and Ashley enjoy Vegucated as much as I did and share their newfound knowledge with many others.

I also so much appreciated everyone’s comments. I considered responding to a few individually, but decided to hold off and address a multitude of your thoughts, stories and concerns in this post.

I would first like to say that in reading many of the comments, I recognized so many of my own thoughts when I was first considering a vegan diet — words like “scary,” “life changing” and “restrictive” floated around in my head on a constant basis. For awhile it was all I thought about. I would jealously ogle meat-eating restaurant patrons as I gazed into crowded restaurant dining rooms, street after street. I imagined I would  never get to be “one of them” again. I watched Top Chef on repeat just to get it “out of my system” (or is that just because Bravo happened to always run Top Chef marathons when there was never anything else on?) I passed the cheese section at Whole Foods for weeks on end, guiltily taking whiffs of the delicious Parmesano-Reggiano air. If I told people I was going vegan, there was no turning back, I thought. I would get called out for simply being found in the cheese section, let alone eating the stuff. I would be crucified if one night I “slipped” and caved to my seemingly endless sushi cravings. If I go vegan, I thought, it’s all or nothing.

So when I finally did “go vegan,” I did something I never thought to do the countless times I’d considered a vegetarian/vegan diet before. I didn’t tell anyone. Sure, I might have made some passing comments to the effect of “I’m eating less meat these days.” And I maybe told my husband there wouldn’t be many more chicken taco nights for awhile (to his dismay). But essentially, I didn’t make a grand announcement. I didn’t even fully admit to myself that this was what I was doing. I just slowly stepped into it — an innocent flirtation that turned into a monogamous, long-time affair.  That way, I didn’t have to come to terms with giving up so many things I loved in one fell swoop. Because I wasn’t. If I want fish, I’ll eat it, I told myself. If I get sick of tofu, I’ll go back to ordering chicken. For those first few months, occasionally I did. And as I lived that way for awhile — not telling anyone what I was doing, not really fully committing 100% — I continued to educate myself. I did that for a number of months — well past my honeymoon, even, where I did eat cheese and fish. Then one day, months later, I found I didn’t want cheese anymore. I didn’t want fish. Maybe I was realizing how much better I felt. Maybe I had “educated” myself enough to fully dissuade myself from ever wanting to eat another animal again. Maybe my taste buds had just forgotten what meat and cheese tasted like. But whatever the reason, one day it just kinda clicked. Since then, I haven’t looked back (aside from eating one mussel recently because I was ravenous, which my husband was quick to call me out on. This, of course, confirmed all of my previous fears that once you go vegan, you have to be perfect in public or you’ll hear about it).

Anyways, the moral of the story is that if you see any of yourself in my abbreviated story, rest assured that you are not alone. Through my own experience, I’ve become convinced that the absolute worst way to make any diet change is to do it overnight (unless, of course, there are dire health concerns at stake — then you should probably get working on that diet overhaul ASAP).

I know that different approaches may work for different people. I am only one story. But if I could pass on anything from my own experience, it would be the understanding that no one is grading you except yourself. You may get criticism from people on either side of the food spectrum, but ultimately, your own voice should matter most.

Start slowly, within your comfort zone. Maybe that means not eating meat for one day a week; maybe it means only eating meat once a week. And while you’re in that comfort zone, explore some things that don’t fall squarely within it. Educate yourself. Try new cuisines. Treat yourself to some new cookbooks. Make it a goal to eat at a new veg-friendly restaurant once a week. Don’t beat yourself up if you eat something “off limits.” Enjoy the process and think about this as expanding your food horizons rather than limiting them. I would have never discovered half of my favorite dishes and restaurants today had I not been forced to by virtue of not being able to eat half the things I ate before.

In short, if you’re considering going vegan, don’t sweat out the idea of making a drastic overnight change. Slowly incorporate new items into your diet, become more conscious of your food in general. Learn about the why of veganism, not just the how. Maybe one day you’ll forgo meat (and eggs and dairy) eventually, but don’t become obsessed with the end game. Enjoy the process. I certainly did.

Red Lentil Dahl:
I love Dahl (Indian lentils). This is a thicker, heartier version with a nice color thanks to the addition of fresh tomatoes and tomato paste. Serve with brown rice and an Indian-spiced vegetable side for a full and satisfying meal. I like my Dahl mildly spiced, but if you wish you may add turmeric or play around with more cayenne for additional heat.

1 yellow onion, finely chopped

2 tablespoons ginger, freshly minced

2 cloves garlic

2 tablespoons oil

1/2 teaspoon black mustard seeds

2 heaping tablespoons tomato paste

1 1/2 cups red lentils

2 tomatoes, chopped

3 cups water

1 14 oz. can light coconut milk

1 1/4 teaspoon sea salt

1/4 teaspoon cayenne pepper

cilantro, for garnish

Directions:

1. In a large skillet or Dutch Oven, heat the onion, garlic, ginger and mustard seeds in oil. Cook over medium heat until the onion becomes translucent and the seeds begin to pop, about 4-5 minutes.

2. Add tomato paste. Add lentils and allow then to be coated with the onions, tomato paste and oil, stirring until combined. Add water and chopped tomatoes. Bring water to a boil. Reduce to a simmer and simmer, covered, for about 10 minuted.

3. Add remaining ingredients. Do not boil but return to a simmer and simmer on low, covered, for another 15 minutes, stirring occasionally.  You may add additional water to thin out if dahl becomes to thick. Additional cooking may be required if lentils are not fully cooked. Serve warm, over rice or by itself, topped with fresh cilantro to taste.

By now I’m sure it’s no secret that I am a huge fan of Marisa Miller Wolfson and everything she does for the vegan (and non-vegan, and animal, and environmentalist) community. I first heard of Marisa when she a guest speaker at my law school for my animal law course [...]]]> * Scroll down to see giveaway info.

By now I’m sure it’s no secret that I am a huge fan of Marisa Miller Wolfson and everything she does for the vegan (and non-vegan, and animal, and environmentalist) community. I first heard of Marisa when she a guest speaker at my law school for my animal law course (a life-changing class, indeed). My peers and I were honored with the privilege of being able to watch clips of her new documentary, Vegucated, years (OK, a year and half, to be sort of exact) prior to its initial release. As militant as I may have become over the course of my own “vegucation” (and inherent transformation), it’s always refreshing to see a film or read a book that is informative without being preachy; disturbingly real while still providing comic relief. Vegucated is just that and more.*

Well, it’s been over a year and a half since I watched my first clips from Vegucated, and since then I’ve gone vegan and gotten my parents on board as well (they saw Vegucated at the Vegetarian Summerfest in July and were big fans). I am noting all of this because today marks the official launch of the Vegucated DVD. Whoo!

In honor of its launch, I’m doing a giveaway with two prizes. One will be a copy of the DVD, of course. The other will be an amazing “Get Vegucated” t-shirt**, as I was so proud to model after getting one myself (my newly vegucated parents couldn’t resist the Vegfest souvenir).

To enter: simply leave a comment below. I’m sure fellow vegan commenters could share their thoughts on going vegan — ideas and inspiration on the topic are welcome. Of course, you can always just say hi, too. I will close the contest on Saturday January 14th, noon EST. Winners will be chosen at random. 1/10 Update: I’ve decided to give away 2 DVDs: the “1st prize” winner will get a DVD and t-shirt (mens or womens available) and the “2nd prize” winner will receive a copy of the DVD.

Speaking of going vegan…Since doing so, I’ve discovered something I may have never cared to glance at before: Trader Joe’s soy chorizo. Sure, it’s not the healthiest vegan option available. And sure, it’s “fake meat.” Both of which may make it a less appealing option for some. But can I just offer my two cents? This stuff is AWESOME. It’s versatile. It’s spicy. It’s flavorful. And if that’s not good enough for some of you skeptics, I’ll offer this: my brother, who is a trained cook and enrolling in culinary school, thought that it was meat. He was appalled that something so yummy could wear the vegan label.

Naturally, this chili gets much of its flavor from TJ’s chorizo. I also added some salsa for an extra flavor kick, along with lots of vegetables for health purposes (hey, I try). Bonus: you can get everything for this dish at Trader Joe’s. Bonus #2: it’s easy and fast! Bonus #3 (well, for some): Spicy!

* Jonathan Safran Foer’s Eating Animals should get an honorable mention in that department.

**Not only is this a cool shirt, but studies show that wearing Einstein shirts make you smarter, as well.

Vegan Chorizo Chili:

Serves: 4-6

1 tablespoon oil

1 medium red onion, diced

1 medium green bell pepper, diced

1 cup carrots, finely chopped

7 cremini mushrooms, sliced

1 package Trader Joe’s soy chorizo, casing removed

1 jar Trader Joe’s double roasted salsa (or salsa of choice)

1/2 cup water

1 28-oz. can diced tomatoes with juice

1 can black beans, drained and rinsed

2 teaspoons chili powder

Directions:

1. In a large pot, saute onion, pepper and carrot in oil, over medium heat, until onions become translucent (about 4-5 minutes). Add mushrooms and chorizo and saute another minute, breaking up chorizo with back of spoon.

2. Add remaining ingredients and bring to a boil, reduce to a simmer and simmer on low for approximately 5 minutes to heat through.

I had hoped to outdo myself with this year’s offerings. Instead, I find myself struggling to [...]]]> Last year was my first foray into a turkey-less Thanksgiving, and I have to say, I fared pretty well. I do plan on sponsoring a turkey again this year, and encourage all my fellow vegans and animal lovers to do the same.

I had hoped to outdo myself with this year’s offerings. Instead, I find myself struggling to find the time to make myself a freaking lunch for work, let alone plan a Thanksgiving menu. Let me tell you, I have a newfound respect for all you folks out there who manage to hold down full-time jobs and still blog, cook and do whatever else you do like champs. I am just not on your level. I suppose I can blame the underlying fatigue and health problems that had me examining my diet in the first place — those problems tend to rear their ugly heads whenever I’m amnesiac to the fact that I am not one of those people who can function on any less than seven or eight hours of sleep. So, to preserve my energies, I’m recycling a list of old recipes that I’m considering for my own Thanksgiving menu. Wholly unoriginal, I know.

This year, I am thankful to be with my family over the holidays. We are all praying for the soon-to-be newborn baby of my cousin and her husband. Last week, the doctors found hydrocephalus. He needs almost immediate surgery right after he will be born in a few weeks. Our family will be together sending positive thoughts and love to the little guy (yep, love vibes travel very nicely through the womb, I’m told) and to his parents. I’m accepting positive thoughts for baby Bennett, Kelly and Ryan from all of my Delectably Free readers as well. I am thankful for all of you.

Gluten-Free Breads:

Traditional Cornbread (Scroll down for recipe)

Cran-Apple Cornbread

Focaccia

“Cheddar” Scallion Biscuits

Sides:

Mashed potatoes and miso gravy

Portobellos and Gravy

Green Bean Casserole

Cornbread Dressing (stuffing)*

Salads:

Antioxidant Quinoa Salad

Beet Carrot and Apple Slaw

Sweet Potato, Pecan and Poblano Salad with Cranberries

Main Courses:

Butternut Squash Lasagna

Veggie Patties

Red Lentil Kibbeh

Dessert:

Pumpkin Ice Cream Pie

Mom’s Apple Crisp

Low-Fat Pumpkin Mousse Pie

Applesauce Cake with “Cream Cheese” Frosting

* This recipe is also good substituting one recipe of the gluten-free focaccia for cornbread, or doing 1/2 cornbread and 1/2 focaccia (my personal favorite)

Anyways, I made these brownies a few days ago for her birthday. I thought about what I would want if I were [...]]]> My cousin Kelly  is 6 months pregnant. She’s ecstatic and glowing and oh-so cute in her little dresses that show off a growing belly (and for once, the long-time  ”Kelly belly” nickname actually makes some sense).

Anyways, I made these brownies a few days ago for her birthday. I thought about what I would want if I were pregnant. From what I hear, the closest I’ve ever come to that experience is the whole “that time of the month” situation. The bloating. The mood swings. The chocolate cravings. Oh — chocolate! (Sorry to my male readers — all 3 of you? — for having to endure the “girl talk” in this post).

Yes, I believe that if I were six months pregnant, I would most certainly want something very chocolaty. Pretty much all the time.  So of course I thought I had hit the jackpot of birthday treat ideas, until about halfway through the recipe when I realized that chocolate contains caffeine and pregnant women are supposed to limit caffeine intake. Pregnancy gift faux-pas? My research says no; chocolate in moderation is perfectly O.K. and perhaps even beneficial. Phew. But I suppose a whole pan of brownies to keep for myself wouldn’t be the worst thing ever…

Of course, I did test a few of the brownies on my fellow housemates before pawning them off to unsuspecting pregnant people. For those not keeping track, my “housemates” currently include my parents, husband and three dogs. Though not to worry, I didn’t test the brownies on the dogs (much to their dismay).

The brownies got a universal thumbs-up and were deemed “very chocolaty.” Perhaps I  really was channeling my inner pregnant woman. I did add a tablespoon of coffee substitute to the batter, as I’ve learned from my days as an Ina geek that coffee brings the chocolate out of chocolate dishes, adding intensity to the flavor. Again, keeping my audience in mind, I steered clear of real coffee and went with the fake stuff (which is surprising good in its own right, I must say).

And thus completes yet another gluten-free, vegan and sugar-free brownie adventure in my kitchen. With this recipe, I think my brownie count on this site is at six. I don’t know what it is with me and brownies. Truth be told, I think it’s the fact that every time I set out to make an old recipe, I’m out an ingredient and with that, a whole new recipe is born. Apparently, I can get very creative when I’m craving chocolate.

For a twist, I sprinkled these with chopped walnuts and gluten-free chocolate chips . It makes for a pretty presentation and adds a nice nutty flavor and crunch. Of course, these would also be good with more coarsely chopped nuts mixed into the batter.

Makes: 1 8×8″ pan (about 9 medium-large or 12 small squares)

Gluten-Free Very Chocolate Brownies:

¾ cup Bob’s Red Mill brown rice flour

¾ cup unsweetened cocoa powder

1 teaspoon dry Ener-G egg replacer

½ teaspoon baking soda

1 tablespoon instant coffee or gluten-free grain coffee substitute*

¾ cup applesauce

¾ cup agave nectar

1 tablespoon pure vanilla extract

¼ cup coconut oil (liquefied), plus more for greasing

1/4 cup crushed walnuts and 2 tbsp. gluten-free chocolate chips (optional) for topping

Directions:

* I used Dandy Blend instant herbal coffee substitute.