Reason #43: I Just Like Food Too Much

Do you remember that old joke about the journalist who was being shown around a prison?  As the warden walked with him through the halls of the prison, a prisoner yelled out, “22!”  And everyone in the jailhouse, even the warden himself, broke into gales of laughter.  About five minutes passed when further down the hall another prisoner yelled out, “81!”  And again, the whole jailhouse was bent over in guffaws.  At this point the journalist asked the warden, “What is that about?  Why do people keep calling out numbers and then laughing in hysterics?”

“You see,” the warden said, “most of the guys in this section of the prison are lifers.  They’ve all been locked up together for a long time, and they’ve told each other every joke they know.  In fact, all of them know every one of their jokes by heart.  So now for the sake of ease, they’ve numbered the jokes, and when someone wants to tell a really good one, they just yell out the number.”

“Wow,” said the journalist.  “Can I try it?”

“Go ahead,” said the warden.

The journalist took a big breath and called out, “54!”  And there was silence.  Not a peep.  One guy smiled.  A little.  The journalist was confused, “Why didn’t anyone laugh?  Isn’t 54 a good joke?”

“Oh, no, it’s one of the best,” said the warden.

“So why didn’t people laugh?”

“Well,” the warden said sympathetically, “some people can tell a joke and some can’t.”

Sometimes it feels like there are about a hundred excuses that people have for not going vegan, and if you’re vegan, you’re sure to hear all of them… multiple times.  (I’ve addressed some of the most common questions and concerns in my Food & Lifestyle Q&A’s at the top of this page.)  But the interesting thing about #43 (I Just Like Food Too Much) is that it’s built on an idea that veganism is a lifestyle of deprivation, of living without good food.

Everyone loves good food and vegans are no exception.  There are endless blogs like this one detailing commentary on vegan cookbooks, personal recipes, pictures from last night’s dinner, and reviews of local vegan restaurants.  In fact, I dare say that I am more passionate about food now than I ever was as a non-vegan.  I considered myself pretty capable in the kitchen, but a lot of my cooking involved opening frozen packages of gnocchi or pouring curry sauce from a jar.  Now not only is cooking a fun and creative hobby, it is also a form of self-love.  I feel good knowing that I’m filling my body with whole, healthy, and life-promoting foods while avoiding foods that are a part of inherent suffering.

Sure, Field Roast sausages with all the fixin's and a batch of potato chips can be a tasty, occasional splurge, but there is so much more out there when it comes to plant-based cuisine.

While there are increasingly more and more processed and packaged vegan foods on the market, and a person could pretty much duplicate their non-vegetarian diet with things like soy riblets and boxed vegan Mac and Cheese with a dessert of Oreo cookies, many plant eaters find that once they let go of their old dietary habits, they come to see food in a new way and with time their palates change.  Sure, there’s room for a delicious vegan cupcake or batch of homemade potato chips, but there’s also so much more out there.

Once I went vegan and started gravitating towards a whole foods diet, I sought out cookbooks and classes and really learned how to cook from scratch.  It wasn’t difficult.  It often took the same amount of time and effort, but the results were heaps better.  It felt like a return to simplicity, but it was also a lesson in culinary complexity.

Creating my own Indian feast doesn't take more time than opening a jar or waiting for delivery. Plus, it feels good to be the master of my own spice-rack domain.

For example, it used to be that when I was making tacos I couldn’t start cooking until I had a pre-made seasoning packet.  In addition to cumin, paprika, dried garlic and onion, those seasoning packets also had stabilizers and fillers.  Now I buy fresh onions & garlic and jars of cumin, paprika, and oregano.  At first it may seem pricier, but those jars last a long time and are a big savings in the long run.  (Plus, spices like cumin have a myriad of uses.  It’s found in cuisines across the globe.  Mexico, of course, but also Chile, Turkey, Morocco, Egypt, Iran, and Syria.  And yes, what would Indian chana masala be without cumin?)  Embracing my spice rack empowered me to be a better cook.  Now it’s fun to taste soup and think, “Hmm, what does this need?  I know.  Coriander.”  Or “I know.  Celery seed.”

I discovered a lot of produce that I’d been overlooking in my meat and two veg lifestyle, and of course, I also learned about some foods that were new to me like tofu, tempeh, and seitan.  My diet today is so much more varied than ever before.   It seems that every month I’m adding in some new-to-me fruit, vegetable, or spice.  Just today alone I’ve had sprouted wheat and barley, peanut butter, cabbage, carrots, green and yellow onions, garlic, an orange, a peach, green and red bell peppers, cucumbers, broccoli, an avocado, olives, artichoke hearts, tomatoes, chickpeas, eggplant, spinach, lemons, tahini, and turnips.

Even healthy foods that I used to eat, I now appreciate in a simpler form.  I used to say that the baby carrot was the best thing that ever happened to the carrot.  It was so small, sweet, and convenient.  But now I think whole is best.  When I buy my carrots, green tops still attached, take them home and wash them, they taste so perfectly earthy.  The baby carrot, while still an acceptable choice, just doesn’t have that full-bodied carrot taste.

All of this is to say that eating a plant-based diet is far from saying goodbye to good food.  It may be saying hello to different foods or different parts of the grocery store.  (Hello, produce section!)  It may mean using slightly different recipes when making well-loved desserts.  Just because it may be a different way doesn’t make it less delicious, and it doesn’t mean the old ways were more valid because we were introduced to them first.

Now, I know what you may be asking…  But what about reason #44?