And she did it. And kept on doing it.

Matter of fact, a month later she was so into being a vegetarian that she was trying to figure out how to deal with the relatives who, predictably, were having a helluva time dealing with her new diet.

And now it is five months later. Wonder what our Lauren is eating? Well Lauren is back and ‘fessing up to everything on her plate these days.

The five-month vegan
By Lauren

As of March 1st, I’ve been vegan for five months. I never expected I’d make it this long and that it would feel so natural and effortless. Especially because, at first, I couldn’t figure why I was doing it or how it was affecting me. In fact, in the first two months of cutting out meat, my skin completely broke out and I didn’t turn into some scary-thin hippie like I half hoped/expected. I wanted immediate confirmation that, ethical and moral implications aside, I had made the right choice. I didn’t want to have to explain to people I was vegetarian. I wanted them to look at me knowingly and say “oh you look vegan. Have you always been so thin and radiant?” I wanted to feel like a different person, a better, more energetic version of myself. I wanted clarity of thought. I wanted my nightly nightmares to turn into long strings of dreams about unicorns making sweet love in grassy fields. I wanted cows to look at me, knowing I wouldn’t eat them, and say “good effort, we appreciate it.” Basically I wanted my sacrifice to pay off in every imaginable way.

A cow has yet to commend me on my efforts, but in all fairness, I haven’t seen any up close and personal since I went vegan. Starting in December my skin cleared up, though, and by January it was, if I may say so myself, sort of glowy and healthier than ever before. My hair and nails seem shinier and stronger, too. I still have bad dreams every night, but that’s because I’m neurotic and can’t help but fall asleep to a mental list of worst case scenarios. My sleep has changed for the better in some ways. I now fall asleep easily, stay asleep all night, and wake up energized at a reasonable time. I used to drag myself out of bed and required cup after cup of black coffee to stay awake. Apparently my body likes digesting plant and grain proteins better than animal proteins, so it doesn’t have to work so hard to rest. I don’t even need my daily overdose of coffee for energy anymore.

Maybe the biggest difference I notice is that my level of commitment is increasing. I used to say, “I’m vegan for now but I’m not sure how long it will last.” Now I’m just vegan. And I’m pretty pleased with it. I love what I eat. (And I love what I don’t eat). I love how I feel. (And I don’t miss how I used to feel). Is it forever? I still don’t know. It’d be hard to go back to my old ways now that I’ve experienced my new ones. Especially since all the rewards and benefits seem to unfolding slowly over time. I wouldn’t want to miss out on a good cow conversation or a unicorn love scene.

Lauren is a regular contributor. Well, really, sort of irregular (heaven help the girl, but she insists on leading a life). Still, we lure her back as often as we can. So stay tuned. She will return.

Oh, and if any of you would like to guest post, let me know. I love opening my blog to more voices. Look at how good Lauren’s voice is, after all!

I got a ton, a ton!, of really great answers.

And I’ve posted some of the best ones, below.

Ten tips for anyone who wants to become vegetarian or almost vegetarian

1.   Do your research and make sure you balance your meals.  I ate as a bad vegetarian for many years and my body paid for it.  But with a little research,  one can make wonderful delicious and amazingly good for you meals.

2.   Vegetarianism isn’t about what you give up (animal flesh), but about all the delights you discover as a whole new world of foods open up to you. Realize that vegetarianism is to be lived with joy, and not as a chore, as many meat eaters claim.

3.   If you really want to do it then go for it. Be creative, experiment with new and exciting ingredients.

4.   Don’t try to replace meat with analogues. Just enjoy non-meat foods naturally, the way they are.

5.   Nuts. Eat lots of nuts.

6.   Learn new, inventive ways to use vegetable and other non-meat sources. Also, mushrooms. Just mushrooms.

7.   Eat broccoli plus pasta.  Eat broccoli, carrots and corn.  Eat potatoes cooked a bizillion different ways.  Add nuts to every dish.

8.   Make sure to get enough protein, and don’t overload on empty carbs.

9.   Read, read, read. Get informed so you can make the best decision for yourself.

10. Beans are your friend.

What is your best tip?

Probably because I’m eating a lot of Indian food (excellent, spicy, tasty vegetarian dishes). And nothing goes better with Indian food than a heaping spoonful of chutney.

And, bonus good news, not only is it silly easy to make, but it is way, way cheaper than buying it.

After the jump, I’ve got  recipe for apple (yes, chutney is not just mangoes anymore!) chutney I learned at culinary school. It is amazing stuff, and it makes so much you can share if you want to. But don’t feel obligated!

Almost vegetarian recipe: Apple chutney
3 large green apples, peeled and large diced
4 ounces onions, medium dice
4 garlic cloves, minced
8 fluid ounces cider vinegar
6 ounces brown sugar
3 ounces crystallized ginger, minced fine
3/4 teaspoon salt
2 cinnamon sticks, ground
1 teaspoon mustard seeds
1 tablespoon fresh ginger, minced
1 fluid ounce apple brandy
1 fluid ounces lime juice

Cook everything except the lime juice and the brandy over a low heat for about 45 minutes (keep it to a light simmer). You want to soften the apples and the onions and reduce the liquid, but you do not want to turn the liquid syrupy (add a splash of water, say a few tablespoons, if needed to prevent this). Then add the brandy, reduce a bit more, then add the lime juice and remove from the heat.

Taste, adjust seasonings as needed.

Refrigerate leftovers (and there will be leftovers, this makes 2 – 3 cups of chutney) and enjoy with sandwiches, curry, eggs, and so on.

Just don’t eat it at three in the morning when it is too hot to sleep and you’ve got a serious case of the munchies. It’ll give you heartburn.

Trust me.

Now that you’ve made your chutney …
If you need something to enjoy with it, here are three almost vegetarian recipes I like:

• Indian almost vegetarian recipe: Potatoes with Cumin Seeds
• Curried tofu
• Lassi
  

I do now. But, for some reason, it took me a while to get a taste for it.

I can’t imagine why. If ever there was a carbohydrate just made for me – warm and creamy and satisfying – this is it.

Old Fashioned Creamy Grits
This is from Edna Lewis’ and Scott Peacock’s The Gift of Southern Cooking

2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
kosher salt
1/4 cup heavy cream
2 tbsp. unsalted butter

Heat the water and milk in a heavy-bottomed saucepan until just simmering.

While the milk is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.

Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

To serve with your grits …
Southerners (and my husband) might sit down to a steaming bowl of grits (especially for breakfast), but I tend to serve them underneath something – vegetables, tofu, whatever. Here are some recipes I tend to serve with my grits (none of which any Southerner would approve of, I’m afraid, but vegetarians are like them!):

• Pan-Roasted Mushrooms
• Mustard-crusted tofu with kale and sweet potato
• Broccoli Florets with Meyer Lemon Olive Oil

Oh, and it’s easy. My favorite type of recipe.

Roasted Garlic
There are a lot of ways to roast garlic this one is from Govind Armstrong’s cookbook, Small Bites Big Nights. Feel free to make a larger amount if you like; I always do.

3 cloves garlic
Extra-virgin olive oil

Place garlic in a small skillet and add enough oil to cover. Place over medium heat and bring to a boil. Reduce heat to a simmer, and continue cooking until golden and soft, about 15 minutes total.

So now what?
Well, Smear this on slices of baguette. Drizzle it on roasted broccoli. Mash it into some mashed potatoes. In other words, use it anywhere you want that wonderful garlic taste.

Can’t get enough garlic
No worries. I’ve got some gorgeous recipes for you.

• Twice-Baked Garlic Soufflés
• Gigantes beans in tomato sauce
• Totally vegetarian non-recipe, recipe

No, of course, how could you? I mean, the thing is huge. So what I do is I use it like an encyclopedia. Want some tofu ideas? Head over to the tofu section and flip. Interested in asparagus? More flipping. Mushrooms? Flip, flip.

And that’s how I tripped across this recipe.

It’s light. It’s fast. It’s tasty.

Oh yes. It’s also vegetarian.

Vegetarian recipe for Shaved Artichoke Salad
From How to Cook Everything Vegetarian by Mark Bittman

2 lemons
8 baby artichokes, trimmed
Parmesan cheese
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Chopped fresh flat-leaf parsley or fresh basil leaves, for garnish

Squeeze juice from 1 lemon into a large bowl of ice water. Slice artichoke hearts and bottoms, if tender enough, as thinly as possible, adding them to the ice water as you slice.

Thinly slice Parmesan so that you have about as many slices of cheese as you do artichoke slices. Zest and juice remaining lemon; set aside.

Remove artichoke slices from water and pat dry. Toss with olive oil and juice from remaining lemon; season with salt and pepper. Layer artichoke slices on a platter with Parmesan; season with salt and pepper. Garnish with reserved lemon zest and herbs; serve immediately.

If you like light vegetarian recipes (and who doesn’t?), then here are three more good ones:

• Orange and Onion Salad with Cumin Vinaigrette
• Sauteed Buttery Peas with Mint and Feta Cheese
• Panzanella

One thing about those vegetarians (at least the ones that read this blog), they are a generous and interesting bunch.

As you are about to find out!

Why we went vegetarian or almost vegetarian

• Well, I was 12 or 13 at the time, and just had a problem with eating meat. It didn’t seem like food to me.
• I was on weight watchers and noticed if I didn’t eat meat, I could save points!! Then I felt so great doing it, I continued! I eat meat and seafood occasionally now.
• Opposition to factory farming and the general state of our “big ag” system in the U.S.
• Health reasons.  It helps me maintain my low fat diet.  Plus, I love veggies.
• Well, its been more than 20 years, but I think at the time I was influenced by a friend and just thought it was “cool.” I know I cite all three standard reasons, moral, environmental, and nutritional, but which reason dominates has shifted around over time. Right now I’d say I’m most influenced by issues of sustainability.
• Health reasons
• My boyfriend is a vegetarian, so I have been eating less meat and I needed some new recipes.
• I was never a big fan of meat, but eventually the thought of what meat really is just started to gross me out. Now that I know more about factory farming and how meat consumption affects the environment, I am even more set in my decision.
• Wasn’t really my choice, per se, but my body  became unable to process animal proteins, oils, wheat, alcohol, caffeine or anything high in fat (even avocado) when I fell ill in college so it was made for me!
• My oldest daughter became a vegetarian 15 yrs ago (@ 11 yrs old) and while I wasn’t ready make the jump as there other kids in the home who were not so enthused with going vegan.  I had always cooked for them but had a lot to learn about vegetarian nutrition so that she’d still be getting what she needed as she was still growing.  at that point I was cooking 2 separate meals but found myself feeling better physically & mentally eating more of what I was cooking for her. Since my youngest has moved out, I’ve gone back to the recipes I used w/ my oldest.  while I’m not a complete vegetarian yet, the bulk of what I eat is fresh fruits & vegetables, beans, grains, rice, a little pasta, yogurt, cheese, eggs &  have either chicken or fish 1-2x a week and could live without chicken but don’t think I could live w/out dairy & I’d miss the seafood as well.

My mom knows I have transitioned from a dairy-free but meat-heavy diet to a vegan diet over the last six weeks and she’s not happy about it.

She’s concerned that it’s not healthy for me, that I won’t get enough nutrients, and even that my eating habits will be an imposition on others. She’s also concerned my dad will find out what I’m up to and so she guards my vegetarianism like a dirty secret (which reminds me of getting suspended in high school only for my mom to instruct me to put on my uniform, eat breakfast and pretend to go to school until Dad left for work). Only this time I’m not sure if I need her to aid and abet since last time I checked vegetarianism wasn’t as big of a crime as smoking cigarettes on campus or fixing screwdrivers for eighth graders. So …

Can’t she see I’m a Chinese eggplant?
“Mom,” I tried to explain when she wanted to know why I hadn’t given up the charade, “I just feel better.” I should’ve known that wasn’t a substantial argument for her. “Really?? Feel better how?” she wanted to know. Um. Well. I just do. I do, right? Shit. Do I really feel different? Can I justify my new diet based solely on how it is affecting me? Forget animal cruelty for a minute. Forget ethics. Am I a different person? Is 6 weeks even long enough to know?

I wanted to be able to tell my mom I’d lost 10 pounds, stopped having nightmares and felt well rested. I wanted to say my skin was glowing, my hair and nails healthier and stronger than ever. Less bloated. Better concentration. Five years younger. 100% happier.

Ok, so maybe I’m expecting too much of my vegan diet. It’s no magic pill but if I am what I eat than why do I even need to explain to her what all my suspected improvements are? Can’t she see I’m a Chinese eggplant? I’m rainbow chard? I’m brown rice, quinoa, and chic peas?

I guess the point is, I’m not sure if I feel a difference. I’m not even sure what differences I should be feeling. I wonder if I’m wanting too much too soon. I wouldn’t expect 6 weeks of psychotherapy to cure depression or 6 weeks of exercise to give me buns of steel.

What differences did you notice once you stopped eating meat and how long did it take?
Did you lose weight? Gain it? Sleep better? Feel better? Help me know what to look for so next time my mom asks I don’t stutter my way into vegetarian shame. Let’s convert her together! It’s worth having her on your side. You never know when you’ll need an accomplice to get you outta trouble.

Got tips for Lauren? Give ‘em up. And enjoy two past posts that deal with just this issue:

• How to deal with annoyingly persistent questions about vegetarianism from the relatives
• The almost vegetarian and the in-law’s

But not just one post. Oh no! I have convinced the lovely and talented Lauren to become a regular contributor to Almost Vegetarian (which reminds me, if anyone else would like to guest post, either once or as a guest contributor, please leave a comment – I’d love to open this blog to all sorts of voices). So, after the jump, I’ve got Lauren’s bio so you will know who, the heck, the amazingly wonderful Lauren actually is. Then, next week, I’ll have her first post as a new almost vegetarian and the very first Almost Vegetarian regular contributor!

May I present … the amazing Lauren
What happens when you take one die-hard meat eater and watch her go meat-less for Vegetarian Awareness Month? Well, that die-hard meat eater was our very own Lauren and she wrote all about her experience as a new vegetarian here. Then, when her month as a vegetarian was over, and Lauren decided to stay vegetarian, she told us all about her amazing journey to this decision, here.

I loved her; you loved her; so I convinced her to become the first ever Almost Vegetarian regular contributor.

So, without further ado, I’m going to shut up and let Lauren tell you who she is.

In Lauren’s words
It’s a privilege to be here–especially since I’m new at vegetarianism and, quite honestly, unsure of my commitment. I write a food blog called harbknocklife and frankly only took on the challenge of quitting meat to honor Vegetarian Awareness Month, and to challenge my deeply rooted carnivorous habits. October 31st marked the last official day of my self-imposed vegetarian diet. Two weeks later I am still meat-free for a few reasons. I have always loved red meat and have only stopped eating things if they negatively affect my body (dairy), didn’t taste good to me (mayonnaise!) or were unarguably terrible for me (fast food).

I am not sure if or when I’ll eat animal products again and I’ve decided I can’t eat them until I know why I really stopped. I suppose part of it is ethical–what are they doing to those animals? What is their quality of life like? What are they injecting in them? Part of it is personal–how can that ultimately affect my body and what am I really eating when I have a chicken breast? Part of it is curiosity–is this going to change the way I feel? The way I look? I don’t think I can commit to one lifestyle or another until I figure out what’s important to me and why.  I welcome feedback, advice, statistics, criticism, and support as I think through this process. Although, I’m not gonna lie, I respond better to praise than punishment, so feel free to heckle but I can’t guarantee I won’t completely block you out of my consciousness.

Lauren will be back with how she is doing as a new vegetarian next week, so stay tuned. And, remember, if you’d like to become a contributor, just drop me a comment …

Welcome!

So I thought I’d start with a list of 42 famous vegetarians so you can see you are in some interesting company. We have vegetarian rock stars and vegetarian clothing designers, vegetarian actresses and vegetarian models, vegetarian sports stars and vegetarian actors and …

Why we even have a vegetarian presidents’ daughter. Come see.

So who are the famous vegetarians? Here’s just a few. But you have to know I’m bound to have missed some, so if you know of any famous vegetarians I should have put on the list, just leave a comment.

42 famous vegetarians

1. Alicia Silverstone
2. Alyssa Milano
3. Billy Idol
4. Billy Martin (from Good Charlotte)
5. Bryce Dallas Howard
6. Carrie Underwood
7. Chelsea Clinton
8. Chrissie Hynde (from The Pretenders)
9. Corey Feldman
10. Daphne Zuniga
11. Eddie Vedder (from Pearl Jam)
12. Emmylou Harris
13. Ian McKellen
14. J.D. Fortune (from INXS)
15. Jamie Lynn
16. Jane Siberry
17. Jennie Garth
18. Joan Jett
19. Joaquin Phoenix
20. Joss Stone
21. M-1 (from Dead Prez)
22. Moby
23. Morrissey
24. Naomi Watts
25. Natalie Imbruglia
26. Natalie Portman
27. Noah Wyle
28. Pamela Anderson
29. Paul McCartney
30. Prince
31. Ricky Williams (from Miami Dolphins)
32. Salim Stoudamire (from Atlanta Hawks)
33. Shalom Harlow
34. Shania Twain
35. Shannon Elizabeth
36. Stella McCartney
37. Summer Phoenix
38. Thom Yorke (from Radiohead)
39. Thora Birch
40. Todd Oldham
41. Woody Harrelson
42. Ziggy Marley

The life of the new vegetarian
Oh, and next week we are going to have a new contributor to Almost Vegetarian. If you are just becoming vegetarian, you might want to come by and read the posts by someone else who is also becoming a new vegetarian, the wickedly funny Lauren. She’s going to share her journey with you. And she’ll share it no-hold’s-barred!