Last night I came home from work feeling ill. I had barely eaten all day, and was in dire need of some wholesome nourishment. I wanted soup, and my pantry was getting a bit mangy. Also, I should add that I had never made soup before. Less than a day later I had made two awesome soups, both taking at most 15 minutes of prep, and maybe a half hour total cook time.

I am no kitchen genius, so how did this all occur?

First, I almost always have a few staples in my cabinets. I keep in stock a very large spice collection which I have built from the basic basil and oregano to cardamon and a spices from a wide variety of cuisines. I’m no spice picking genius either, but I leave the story of the spice rack for some other time. Anyways, I also almost always have yellow onion and garlic. In the pantry I have things like lentils, rice and various pastas and grains. There are also the canned goods like black beans, chick peas, and diced tomatoes.

When I decided that I wanted soup I immediately turned to my Quick Fix Vegetarian cookbook, but it failed me. I had the makings of several soups, but I was either lacking a few key ingredients, or I didn’t like the seasoning. I ended up recombining four recipes from Robertson’s book plus some of my own crazy ideas into the following two recipes.

Curry Chickpea and Lentil Soup

• 1 smallish yellow onion
•  2-3 whole cloves garlic
• 1 tablespoon curry powder
• cumin to taste
• ground coriander to taste
• 1 cup washed and picked red lentils
• 1 15 ounce can chick peas
• 1 15 ounce can petite diced tomatoes
• 4 cups vegetable broth (from paste)
• 1 cup water

I chopped the onion in my handy and aggression relieving Ikea chopper, threw it in a pot big enough for the soup with the garlic with a tad of olive oil and sauteed on medium-high for about five minutes. Meanwhile I got out my spices and opened and drained my cans, and washed the lentils.

I have crappy McCormick curry powder right now, so I threw that in and the lentils, canned goods, and added four cups warm water and melted in my veggie bouillon paste. I love using the paste because it taste better, and doesn’t come in cumbersome packaging or need to be pre-made. I always have some in the fridge.

At this point I brought the heat up to high and added salt, fresh ground pepper, ground coriander and cumin to taste. This evened out the evil of the cheap curry powder. I let everything come to a boil, and then reduced to a simmer for about 20 minutes, adding water as needed after the first ten minutes.

Alternatives: Try wilting in some baby, or shredded spinach in the last five minutes or so, instead or with the chickpeas. Or whatever sounds good to you!

Wholesome Chili Black Bean Soup

• 1 smallish yellow onion
• 2-3 cloves garlic minced
• 1 tablespoon chili powder
• 1/4 teaspoon ground oregano
• dried basil to taste
• cayenne to taste
• 1 can rinsed black beans
• 1 can petite diced tomatoes
• 3/4 cup quick cook barley
• 5 cups veggie broth (from paste)

Once again I used my handy dandy chopper on the onions, and then used my mincer on the garlic. Threw it into the pot I planned to make my soup in with a tad of olive oil on medium heat and covered for about five minutes. While waiting I drained, rinsed, and prepared my spices.

Then I added the chili powder and ground oregano, beans, tomatoes, 5 cups water which I mixed with bouillon paste then I threw in the barley and kicked the heat up to high while I was waiting for things to heat up I added cayenne to taste along with the basil. I let things cook for about 20 minutes lowering the mixture to a simmer once it began to boil.

Alternatives: If I had them on hand when making this soup I would have added some mushrooms and possibly some greens.

I finished off my day of soups with Vegan With a Vengeance Mexican Chocolate Rice Pudding.

Today we decided to head over to my parents’ house. Along the way I knew I would be hungry so we stopped by David’s Natural Market to pick up some bulgar and some lunch. It was kind of a sad homecoming, I used to work there, and when I did the cafe was nearly completely vegan. I had a rough time finding something I could eat there and had to order my food without bread because the only options were whole wheat, which usually contain honey. However, their soups were vegan, and were very delicious. David’s continues to have a very large selection of foodstuffs, though the staff these days don’t seem to be as knowledgeable, though the management is largely the same.

I got a new winter coat today, picture to come, it isn’t anything special, and comes from JC Penney’s. So the labor practices are somewhat questionable. The coat is mostly synthetic (though I prefer cotton), and is very nice looking but practical. It also has a removable lining, and is of course, vegan. It was on sale for $80, which is pretty good for a new versatile, completely machine washable winter coat. Since I lack photos, here is one. I know I could do better, but this was what was feasible this time around. I’ve been searching the union and fair trade companies on the internet and haven’t found anything comparable to this.

Then we went and got new glasses, that actually match our plates, and also I got some bar mops for the kitchen, several different kinds. I am hoping to phase out paper towels completely, but I know that will take awhile. I will soon also be making my own laundry detergent using Dr Bronner’s, Borax, and washing soda (equal parts). I’ve already switched to using citrus cleaner in the kitchen, and it has been working really well. Not only are these products vegan, and not tested on animals, they are also better for the environment which I think is important as well. I say it in nearly every post so I will stop the spiel there.

When we got home I hit the kitchen and started making Seitan and Portabello Stroganoff, from a recipe I got from Vegan with a Vengeance. It came out 110% delicious. Today was also the day we decided to do Thanksgiving at my parent’s house and I will be making a ton of vegan dishes to contribute to the meal. Over the past few weeks I have become so confident in my cooking abilities. I am now tackling more complex recipes, and feeling comfortable making some adjustments. Considering that I started this process barely able to cook at all, I think I am living proof that cooking is a learned skill just like everything else. I don’t think I will ever be a cooking genius, but in a short period of time I feel like I’ve become confident.

Today we went to the Waverly Farmer’s Market and the Mt Washington Whole Foods, which has been many natural food stores in its lifetime. I remember when I was in high school it was a Fresh Fields, and recently before that it had been something else. It makes me sad, and it is an oddity about where I live. In the richer suburbs independent natural food stores still exist, like the one I used to work for. Walking around Whole Foods today was like passing through the ghost of something that has changed.

Anyways this morning, while hanging out with the Vegan Freaks on IRC I planned out my menu for the week. After we finish the vat of Brooklyn Pad Thai it will be as follows:

• Millet and Spinach Polenta with Sun-dried Tomato Pesto
• Mushroom and Sun-dried Tomato Risotto
• Sicilian Couscous
• Rapini with Orzo and Sun-dried Tomatoes
• Balck Bean and Rice Salad with Roasted Red Peppers and Corn
• Some sort of Falafel Creation
• Indian Style Vegetable Stew

Let’s not forget the baked goods that I will use to entice coworkers:

• Orange Glazed Scones (YES I FOUND VEGAN POWDERED SUGAR)
• Ginger-Raisin Bran Muffins

Then there are the snacks:

• So many breeds of Hummus
• Verde Salsa and Corn Chips
• Some sort of Vegan Cereal with Ginger
• Rice Dream, Temptation Ice Cream, and Soy-licious

Oh and Fruit! We got oranges, as well as apples and peaches from the Farmer’s Market. As well as about half our produce for this week.

The total damage for the week is about $130, for two people and 7 to 8 days worth of food in the Baltimore/Washington Metropolitan area, as well as being mostly organic, that is damn good.  Recipes for this week came mostly from Vegan with a Vengeance and Quick Fix Vegetarian.

Today is day 21 since going vegan. I feel fantastic physically even though my job has been demanding, and making me sick from stress. For the first time in my life I enjoy cooking, and I can’t remember the last time I had a meal out. We’re saving money on groceries, I have clear skin for the first time since I was 10, I am losing weight. Not to mention the fact that I’m no longer contributing the unnecessary harm of animals.

Today I made Brooklyn Pad Thai as per Vegan With a Vengeance, and am enjoying the lingering effects from too many margaritas. I am going through WAY too much soy milk, and may start making my own in a year or so. Though I feel I need to get way better at this cooking thing before committing myself. Not only is Silk evil, most soy containers can’t be recycled, I did spot some at Whole Foods though.

I continue to sow the seeds of veganism at my job. I am bringing in one of my cookbooks for yet another coworker to look at, and another is waiting for her vegan cookbook in the mail. I’ve gotten people into hummus and tofu, told people where to get vegan indian microwavable meals. The simple act of abstention has had amazing effects.

Of course you non-vegans want to know how easy this has been (maybe you’re hoping it’s been hard). Perhaps you wonder if I dream of dairy. The answer is that other than need to plan out a half an hour a day to cook (which we should all be doing anyways), and some strategic label reading life has continued as normal, except better for the reasons listed above.

I’ve read that due casein in dairy, dairy can be a little addictive and hard to give up. Having phased out dairy, I have had no issues, sometimes I want the end product like for instance cake, but I want it vegan. I want milk, but I want soy milk not dairy milk. The smell of dairy also really grosses me out. Not to mention the smell of eggs.

I know there hasn’t been much animal rights focus here yet, but I assure you I am just brushing up on my research. I feel that harming animals is wrong in my heart and gut, I need to work on why it is wrong as far as my brain is concerned. Give me a few weeks, but since I have a few minutes, let me tell you about the life of an egg laying chicken:

First there are the chicks that don’t make it, which would be any chick that is born male. They are often ground up alive as feed for the female chickens. As young chicks the egg layers have the ends of their beaks removed with a hot knife, because the cages they are confined to are so small that they become irritated and peck at each other.

Then they are placed in cages where they can’t even extend their bodies fully without their heads sticking out of the cages. Chickens used for food are usually killed after three weeks. You want to see it? Also find out how Free Range Free Range Is.

For the record I no longer consume any dairy, eggs, use any animal tested products, consume any refined sugar, alcohol made with isinglass, and am waiting on vegan fair trade shoes which should be arriving on Tuesday. Completely eliminating refined sugar is a commitment I only made several weeks ago, and I’ve probably made some mistakes. By the end of week four I am hoping to have worked out all the bugs in this vegan thing.

It is easy to forget how large a role eating plays in our social lives. After a good event everyone’s first comment is “Where do we want to go out to eat?”. When it is decided there is going to be a party at work it seems like the potluck sign-up is produced simultaneously. Holidays are marked by feasts, picnics, and barbecues. It feels as if food as become a sign of caring, so what is one to do when they refuse to bring porkchops to the event?

I often sign up for appetizers, especially since everyone at work loves my hummus in all of it’s flavors. Once I signed up to bring salad and was politely told no one would eat it. Being vegan in social settings makes you somewhat of an outcast and it is hard to reclaim your position as a human being who eats and offers food.

It happens every time you’re hungry, your friends as you if you want to go with them to get pit beef, and you decline. There is a subtle “Ohh” on their part as they remember your vegetarianism. The worst for me has been cake, at every event that offers a cake I’ve been asked over and over to partake, why I won’t eat any, and at times have had plates of it brought to me.

I guess this is because cake is an important social ritual in American culture, we eat cake to mark milestones, and even though the reason why I’m not eating the cake has nothing to do with the celebration, I guess it could be taken as such. I have found that a lot of people refuse to internalize what it means to be vegan. They know it has something to do with egg, dairy, and meat. Though rarely process that this includes these ingredients when they are cooked into the food.

I think the best solution is to ask whether or not it is ok to bring a desert as most of these gatherings are potlucks anyways. Or if worse comes to worse lie and say you’re allergic. Then they will really let you bring your own desert next time!

Lunchtime is another adventure entirely, though for me it has been a little bit more pleasant, everyone’s first comment is that my food smells good, followed by asking what it is. At that point there is usually the question of no meat, milk, or eats, and I define being vegan until I’m out of air.

I find that the best solution is to cook pretty, aromatic, and interesting foods that make veganism as a whole appear more appealing. Some books I recommend on the topic are Vegan with a Vengance , The Alternative Vegan , and Vegan Freak .

Vegan with a Vengance and  The Alternative Vegan provide amazing recipes that anyone would enjoy.  If you’re coooking for omnivores I would avoid recipes that use a lot of tofu, it tends to turn them off.  However, if it is being used as a filling to a cake go for it!  Food, for whatever reason plays an important role in social environment so make something tasty and participate.  You may even educate your friends, family or coworkers.

Vegan Freak is quickly becoming a staple for vegans, and a survival guide for those of us who are new to it.  Section 3 of the book focuses on how to deal with the people in your life relating to the fact that you don’t consume anything that has a face, or consume any product from something that can feel pain.  Also Happy Cow has an online restaurant guide for us ethical eaters, for those times you can’t bring a dish.

Don’t shy away from eating with others, find ways to make it interesting and educational for them, and less of a hassle for you.