about this blog

This blog is a fun, summer project documenting our experimentations with vegan and gluten free cooking!  ALL of these recipes are vegan and gluten free.  The recipes are whole-food, plant-based recipes that can appeal to vegans and omnivores alike.

So you might be wondering, why gluten-free and why vegan?  We each have different reasons.

Why gluten-free? 

Haley: To clarify, being gluten-free is NOT a choice.  I have Celiac disease, which is an autoimmune disorder.  Basically, my body has a serious reaction if I ingest any gluten at all, and it makes me sick for a few days.  Not fun.

Hannah: I am not gluten-free, but usually cook gluten free with Hales to support her, and because I try to stick to a plant-based diet anyways. The recipes we’ve decided to focus on are both vegan and gluten-free to accommodate both of us.

Why vegan?

Haley: On the other hand, being vegan IS a choice.  I have been a vegetarian since I was 15.  The story goes: I was in computer applications and I was bored so I thought to google “vegetarian”.  A bunch of peta websites came up and naturally scared my pants off, so I went home and shared the information with Hannah, who was 12 at the time, and we decided that day to eliminate meat from our diets.  Our parents thought it was a phase, but sadly for them, it was not.  I was a pescatarian, then vegetarian, then vegan.  I really believe a gradual transition is key to succeeding with a plant-centered diet.

Hannah: I became a vegetarian when I was 12 years old, all thanks to Haley showing me an appallingly gruesome peta video. Although at the time I was kind of annoyed at Haley for showing me the video in the first place, it forced me to think more critically about where my food comes from and what is in it (thanks Hales). After watching the video I found interest in books and documentaries about the American food industry and plant based diets, which convinced me to remain a vegetarian. I decided to slowly cut out meat to start out as a vegetarian: I cut out beef first, then pork, then turkey, chicken, and seafood over time. Veganism had always intimidated me because it seemed cheese was at least sprinkled on top of basically everything (maybe this is my mother’s Wisconsin influence). This year I slowly began experimenting with veganism using it as a loose guideline, and making exceptions when out for dinner or when I was craving something, most often yopo. I realized it wasn’t as intimidating or difficult as I originally thought. Since then, I’ve decided I want to follow a vegan diet more strictly and I want to experiment with as many different recipes as possible before going back to school in the fall.

If you are interested in learning more about the food industry, vegetarian or vegan diets, we recommend these books:

Food Inc.,

Fast Food Nation

The Omnivore’s Dilemma

Eating Animals

 

Some documentaries that we personally enjoyed regarding the food industry include:

King Corn

Forks Over Knives

Food Inc.,

Food Matters 

 

As an important aside, we are non-judgmental vegans, meaning, we don’t care if you’re a vegan, vegetarian, pescatarian or omnivore… Food is a very personal matter and it is not for us to hold the gavel of morality determining what diet is “better” than others.  Of course being vegan is something both of us really believe in, but we are absolutely respectful to other people about their own diet choices.  If you have any questions for us, feel free to ask!

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