If you are like me, the whole Coronavirus quarantine situation has really done a toll on my lifestyle.

Gyms are closed so I can’t power lift. Social distancing is a must so I am not socializing. I don’t have to wake up early so my sleep schedule is all messed up. I got nowhere special to go so I’ve gotten lazy with laundry. It is all a hot mess. But my dog is getting at least 2 walks a day, so he’s having the time of his life.

Besides that, I have fortunately been able to cook so much more at home! I’ve gotten to experiment a little here and there and I want to take it one step further.

As we adjust to our new normal, I want to make sure that I don’t neglect my health as I have been since the quarantine started. To start, I’ve decided to implement #VeganThursdays into my and my S/O’s diets to not only introduce us to the vegan diet, but also challenge my cooking abilities.

Of course, it would be silly of me to dive into this without doing research, which resulted in a couple of impressions of vegan cooking:

  1. Seasoning is key! A lot of the recipes I found and will also soon share with you all, require TONS of seasoning and spices! This made me realize that I don’t use a lot of seasoning and spices like I thought I did!
  2. Having a food processor is a game changer, if not vital to vegan cooking. After coming across the vegan “alter ego” recipes, such as orange chicken, burgers, chicken nuggets, quiche, and others, a lot of them required a food processor. So what did I do? I bought a food processor from Target that was 25% off! How could I not snag that deal?!
  3. There is an alternative for almost everything. By this, I mean not only entire “alter ego” recipes, I also mean ingredients. For example, if you are lactose intolerant or allergic to gluten, there are vegan ingredients out there that can still allow you to cook your favorite food! In fact, I stopped drinking regular milk entirely and started only drinking oat milk, which I find way better than regular milk. Whether it is to find a substitute ingredient or to make more health conscious choices, there is a plethora of vegan options out there!

There’s a lot to experiment with and I will try my best to document E V E R Y T H I N G as much as possible. Until then, here is a sneak peak into what we made for our very first #VeganThursday:

Air fryer falafels on a bed of spring greens, tomatoes, and cucumbers dressed with homemade vegan yoghurt dressing.

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