“I would rather eat 1,000 ounces of steak before I ever tried tofu.”

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Recently, it has been brought to my attention how radical my lifestyle is when it comes to food. It’s so unusual, in fact, that and one gentleman vowed to eat 1,000 ounces of steak before he ever tried tofu. I would have reminded him of the obvious health dangers in his “1,000 ounces of steak” plan, but when faced with a declaration like that I usually find it best to relent.

I’ve learned and grown a lot in my transition to the vegan lifestyle, and shared my experiences with friends, family, and of course, through the blog. The response I’ve gotten has been generally positive, with some skeptics and a lot of questions. However I was surprised to encounter flat-out objection to what I choose to eat. I even have a friend who refuses to visit my blog because it doesn’t apply to her and she just really loves chicken.

That’s fine; the roasted vegetable salad I made would go really well with chicken.

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I’m not perfect. There are still times when I eat an animal product, but I don’t consider it breaking any “rules” because the way I see it I am free to eat whatever I want. I am just continually working on adjusting my choices in a more responsible direction. I don’t know why this is so scary, it’s just personal.

I choose to share, but I don’t seek to convert. I will educate the interested but don’t do battle with carnivores on the prowl.

I hope that some day people will be more open minded and less reactionary, but it’s up to us as bloggers, vegans, and responsible people to spread the word in a friendly, non-threatening way. You catch more flies with agave than you do with vinegar 😉

Have you ever had a difficult experience explaining to someone about being vegan? How did you handle it?

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Roasted Vegetable Cornmeal Tarts, Two Ways

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What do you get when you have a whole fridge of vegetables that needed to be eaten like, yesterday, and no ambition to use a fork?

A vegan variation of pizza, of course.

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But let’s be honest: it’s difficult to sell people on a pizza with no cheese (although really, who needs it?) that’s why this is a tart. Tarts are fancier; they get the people excited.

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So now it’s not a “hey, I know how to chop vegetables and put a frozen crust in the oven” kind of night, but a “why yes, we’re having roasted vegetable cornmeal tarts in two varieties” kind of night.

Which do you think is more likely to attract that hottie at the health food store and get way more instagram likes?

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That’s what I thought.

Toppings:

-Onions, green peppers, sun dried tomatoes, and olives.

-Oven roasted zucchini, butternut squash, tomatoes, mushrooms and garlic.

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Saute the peppers and onions separately until just tender, everything else can go in the oven at 400 for 10 minutes before loading it all up on your crusts and baking for an additional 12-15 mins. I bought the crusts in the freezer section of whole foods next to the frozen pizzas, but I know my secret’s safe with you. Now go show off.

Bon appetit.