Our challenges can seem overwhelming sometimes. Heather Steel, a vegan from Calgary, Alberta, notes that the little things make a day sweet.
“Of course, we are vegan because of our beliefs about animals”, Heather writes.
“But then there are these little side benefits which come out of it. Like an acquaintance who lives in a rural area was telling me last winter how glad he is to be vegan when we get snowed in, and the neighbours start panicking about running out of milk and meat, but he just goes and cooks some beans, makes some soymilk and tofu, bakes some bread etc.”
For nearly five years, until December 2019, I worked in a grocery store. People practically stampede over themselves to clear out every last carton of milk and eggs when they hear a storm forecast. Some are outraged when all these sad items are gone.
And I’d be saying: “Why don’t you bring home some delicious lentil soup? In fact, why don’t you bring home lentils? You can make tacos, or soup, or a delicious salad…” I was glad when some of these people would look at me like they’ve never considered a lentil before, but maybe this was the time.
Well, what are the little things to love about being vegan other than not getting into a milk and eggs frenzy before a storm?
Violife. Violife cheeses are so good. Miyoko’s and other vegan cheeses are now models for store-label plant-based cheeses. Stores that used to shun us are now trying to compete with us. But the point is, mm. These cheeses really are luxurious.
Back when I first became a vegan, in the last century,😂 there were none of the “vegan foods” we look for in grocery stores now. No non-animal cheeses or deli meats. No nut milks. There was stuff in a box you could mix and form sausages out of (called “Sosmix”)… dreadful stuff, but we’d eat it. And was anyone else here vegan back in the days of “Soymage”? I thought someone from animal ag was deliberately sabotaging our cause with that product!
Well, that was part of going vegan then. You had to make a serious dietary shift and a lot of people looked at it as deprivation. But I very quickly discovered Hindu food. I learned how to shop for it, and how to cook it. And it was very good.
Would I have sought out that experience if I weren’t a vegan? Probably not.
These days, vegans are whipping up aquafaba meringue, and fermenting their own cheeses. I find vegans really enjoy learning about and experimenting with a wide variety of culinary techniques. They are inventive, skilled, and generous with what they create.
Another great thing? Because vegans all share the same dietary perspective but have different tastes and interests, it can be fun getting together with other vegans and trying out something they like. I’ve enjoyed sitting around a table into the wee hours playing board games with my vegan friends. One even designed a game around a rescue theme, and made sure to include foxes on the landscape. ♡
I also treasure the moment an animal in nature spots me. It’s a spark that connects a human soul to the whole universe. It’s the beauty in finding an animal free – and knowing we wouldn’t have things any other way.
Photo credit: Kabir Cheema, on Unsplash.
Hey – don’t dis Sosmix! I used to love Sosmix, I really miss it 🙂
OK, I’ll just stick to dissing Soymage. I’ll concede that the thought of Sosmix has some nostalgic value 🙂
Agreed 😀 I’ve never tried Soymage. What is it?
Soymage was supposedly vegan cheese. A better name for it would have been Soybotage.