Hi and welcome to Vegan Vigilante, a vegan recipe blog inspired by my love for vegan food and vegan cooking. In my regular life, I have a bachelor’s degree in nursing and am an emergency room registered nurse. I’ve been in the health care field for over 20 years now and one thing I’ve come to know about is the link between the American diet and disease and how a vegan diet can help overcome some of these diseases, such as obesity, diabetes, heart disease and more.
I haven’t always been vegan. Like many of you, I grew up in a non-vegan home. I started my meatless journey in college where I became vegetarian. It took a few more years of struggling with myself to finally let go of dairy. I was one of those people who never thought I could live without milk or cheese. I’m here to tell you guys there is life after dairy. I promise!
How I Transitioned from Vegetarianism to Veganism
I transitioned from vegetarianism to veganism in one easy step: COLD TURKEY! I didn’t fool around with eliminating this and eliminating that until I was totally vegan. I did it cold turkey, the same way I did it with meat. Was it hard? Not in the least. It was real simple for me and leaving it all behind was easy once I had a plan and knew how to do it. I did have a little help though, read on to get help too!
21-Day Vegan Kickstart
Once I made up my mind to go vegan, I signed up for The Physician’s Committee 21-Day Vegan Kickstart. Why did I choose this plan over others? For one thing, it;s free. For another thing, the 21-day Meal Plan is outrageously delicious. You can actually print out the entire program, which includes the meal plan and a grocery list. There are enough meals in the plan to cover the entire 21 days. I put my copies in a binder and referenced them on a daily basis as I began my journey into cooking vegan foods. And what a journey it’s been.
Good News! Vegan Vigilante is Incorporating Some Whole Food Plant Based (WFPB) Recipes in the Blog
I started this little blog in May of 2016. I haven’t always been consistent with it and have taken a few months off here and there. But goodies like my Pumpkin Pie Cupcakes and my Best Ever Vegan Carrot Cake, keep me loving veganism and wanting to share some of my recipes with you. But I have to admit, sometimes I go overboard on eating my own goodies and have gained a little weight.
After complaining about it to a friend and fellow food blogger, he challenged me to start creating more whole food plant based (WFPB) recipes on my blog. He’s been a WFPB vegan chef for some time now and has lost 140 pounds. Read about his journey at ARespectfulLife.com. I just recently accepted his challenge and starting in late March of 2018, my recipes started to make the switch too. Check out my first official WFPB recipe, Blood Orange Overnight Oats. Although not many of my recipes are currently WFPB, I will be adding more and more as I go along, scattered in between savory vegan dishes like my Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese.
What does one eat on a WFPB vegan diet? It’s pretty simple: whole, unrefined plants. That’s it. It may sound restricting, but it really isn’t. It’s freeing and delicious and simple. If you want to learn more about my journey and try vegan recipes that are WFPB, sign up for my newsletter and stay in touch. You can also follow me on Facebook, Pinterest and Instagram.
How to Contact Me
If you need more information or have questions about how to go vegan or WFPB, you can email me anytime at firstname.lastname@example.org. I want to be there to support you, if you ever need to talk. I typically respond within 12-24 hours to all emails.