Confession: I was, for a year of my life, a vegan.

 

This came in response to some especially disturbing information about the meat and dairy industry, and signifies my attempt to try and "beat the system," albeit in an admittidly small way.  I expected veganism to work like a miracle drug; I'd read all sorts of testimonials from vegans, waxing poetic about their clear skin, strong nails, and increased amounts of energy.  Unfortunately, this is not what happened to me.

 

When look back at my adventures with veganism, I find myself thinking about in the same way I do a failed romance.  My initial inclination is to hate on veganism, and talk shit about it and its faults.  However, with enough time and consideration, I realize that I'm also grateful for my time spent with veganism, because it taught me a lot about myself, my needs, and my values.  Because of this, I chose to look at veganism in conjunction with one such romance that coincided with this dietary phase.  The two end up saying at lot about the other, I think.

 

While I have since walked away from veganism and have never regretted it, I can't deny that our relationship wasn't all bad.  It helped me to feel more in-tuned with my body, and gave me a new appreciation for the way plant-centric meals make me feel.  Indeed, while veganism and I have no chance of ever getting back together, I always carry a little bit of it with me every where I go, frequently incorporating it into dishes to make them sit a little better in my stomach.

 

 

My complete essay on my mixed feelings on veganism and other failed romances can be found here as a PDF.

 

 

Ingredients:

 

• 1 red bell pepper, roughly chopped

• 1 green bell pepper, roughly chopped

• 1 medium onion, roughly chopped

• 1 head broccoli florets

• 1-2 tablespoons oil (something that can tolerate high heat; I prefer coconut myself)

• 1-2 eggs (optional)

• Soy Vay Veri Veri Teriyaki Sauce (this is a Holy Grail product.  I never make this dish without it.  But you can easily substitute some other brand of teriyaki sauce, or even use another sauce that's more to your liking)

 

Directions:

 

1. In a wok, or any other large pan, heat oil on medium-to-high heat.

2. Once oil is warm, add onions, stirring frequently with a spoon or spatula.  I like to let these cook down for several minutes so that they start to soften, but if you prefer crunchy onions, take less time.

3. Add bell peppers and broccoli.  Cook vegetables together, still stirring freqently, for about 7-10 minutes.  Keep an eye on the heat -- I've found that I sometimes need to turn the heat down for this step, though sometimes I don't.

4. Once vegetables are cooked (broccoli should be a deeper, emerald color with softened stals and peppers should be slightly softened), reduce heat to low.

5. Disclaimer: I'm not sure if this is "proper" technique by any means, but it works for me.  Move vegetables into a pile one side of the wok/pan.  

6. Crack eggs onto the exposed surface of the pan, and then "scramble" them by stirring them with the spoon/spatula.

7. Once eggs are cooked, stir into vegetables to distribute them evenly.

8. Remove wok/pan from heat before ading teriyaki sauce to taste.  I prefer to dump from the bottle until it looks good (i.e. covered), though those concerned about their sodium intake may want to start with 2-3 tablespoons and then go from there.

9. Serve over rice.