First, mea culpa: as someone who loves to cook, I used to think of vegan cooking as boring, limiting, and inconvenient. Now I have to eat my words, so to speak. I’m becoming a vegan.

The reason I’m doing it is climate change, which makes me a “climate vegan.” There’s a lot written about adopting a vegan diet as a way to lower greenhouse gas, especially from the production of beef, lamb, and dairy, and especially in the West.

I’ve had to reform my less-than-positive view of vegan cooking. I’m looking at it now as an opportunity to learn about ingredients I wouldn’t have tried otherwise, to cook with alternative sources of protein, and to expand my repertoire.

I don’t eat a lot of meat or fish so those won’t be difficult to cut out. My big change is cutting out dairy, cheese especially. There is vegan butter I’ll try when I’ve used up what I still have on hand. To be honest, the first time I tried oat milk in my coffee I thought it tasted like dust. I got used to it after a day or so. I quite like soy milk heated up in coffee. Almond milk didn’t sit right so I’m staying away from it.

I’m keeping an open mind about trying vegan cheese. I tried some vegan yogurt that was pretty good. And I’m very happy to report that I’ve had vegan ice cream that was rich and delicious. Whew!

My attempt at making chicken paprikash with tofu definitely lost something in the translation to vegan. It had a lovely paprika flavour but tofu isn’t exactly meaty. It was a lesson in managing my expectations.  

Fish sauce and anchovies can be replaced by umeboshi paste, which is made of pickled plums. I’m curious to try it in a Thai curry, and maybe on a pizza made with vegan mozzarella.

Plant-based meat replacements aren’t top of the list, but that said, I tried some vegan sausages that were outstanding! They smelled great and sizzled in the pan, they had the colour and texture of sausage, and they were delicious slathered with Dijon mustard.  

I had a chickpea and cauliflower curry at a restaurant the other day that was served with a dollop of yogurt; of course I ate it, and made a note to pay closer attention to what’s written on the menu. Perhaps I could mention “vegan” to the wait staff. (It’s hard to believe this is coming from me, a dedicated omnivore!)

The issue of climate change can be cause for despair. I want to focus on hope. Adopting a vegan diet is hopeful action I can take from my kitchen.