Before we begin, I just want to present a bit of a disclaimer: There are a lot of quotation marks in this post. They are all intentional. They help me process my thoughts on the subjects of “real” food, versus “fake” “meat” “alternatives” and “substitutes”. These types of words are often contested, but more over, they have connotations that I want to think critically about. What is “meat”? What is a “substitute”? What is “real” food? What does it mean for a food to be “fake”?
I want to change my paradigm.
I’m composing this post on August 4th, a few days after the time was up on my Plastic Free July “adventure”. I still don’t know the right word to use for it, whether it’s an adventure, or a journey, or an experiment, or all of the above. The bottom line is that it’s up, so I need to reflect on what my experience was like, and to set a path as to where I go from here.
This is what most of my meals actually look like. This is how I actually cook… After returning home from the farmer’s market, I realized I had a few items in my fridge that needed to be used up. Instead of cutting into my new produce, I decided to cook some quinoa and brown rice, and then lay out everything I needed to use on the counter. This video is the process and the result of what I did with those items. I was inspired by Well Your World’s quinoa and vegetable bake, however, since it was 110 outside when I filmed this, I decided to just eat it as it was. And it was amazing. Turn up the sound and enjoy.
It’s a new year, and many people are making their way towards a vegan lifestyle. I just wanted to give you a tour of my kitchen, and share with you what I keep on hand in order to make a vegan lifestyle work for me. Below I have linked a list of pantry ingredients that I try to keep on hand. Don’t get scared-off by the list. What works for me might not work for everyone, but once you do get your kitchen set up in a way that works for you, being vegan becomes much easier.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Vegan Hawaiian Plate Lunch for Two – Kalua Jackfruit, Mac Salad, and Tofu Musubi, and Instant Pot Rice
- Vegan Tofu “Belly” Flatbread Taco with Pickled Jicama and Cilantro Lime Cream Sauce
- Vegan Pineapple Fried Brown Rice (Leftover Brown Rice Recipe)
- Vegan Breakfast Brown Rice Pudding (Leftover Brown Rice Recipe)
- Vegan Sushi “Tacos” (Leftover Brown Rice Recipe)