Sometimes the glow talk is a bit much. You know the glow I mean? It’s the one so many writers of vegan recipes and/or lifestyle blogs refer to in promoting this particular way of eating. You’ll look so much younger! Your skin will clear up! Your eyes will brighten! Your hair will soften! Oh, you’ll glow! It all starts to seem like an infomercial.
I don’t mean to argue that eating a plant-based diet can’t have a positive effect on your well-being. Quite the contrary. But talking about food almost exclusively in terms of its healthfulness can also have the unintended effect of making us all feel like we might as well just be drinking a tonic or taking a pill, rather than enjoying the process of planning a meal.
When I think about what I want to make for dinner, it rarely starts with health considerations, although my choice of a vegetarian diet in general has certainly been motivated in part by nutrition. My what-to-cook calculus starts when I take stock of what I already have in the fridge, freezer and pantry, and from there I think about what’s in season, what sounds or looks appealing in the market, which spices and other ingredients might go with what. As I’ve grown more experienced at cooking vegetarian dishes, the quest for healthfulness seems to come more naturally as my own desire for variety, texture and satisfaction tends to lead me in the right direction.
A little planning always helps. I’m a habitual cookbook-bookmarker, with Post-It notes sticking out of any volume that crosses my desk and passes the three-things-I-want-to-make-in-here test. I label the recipes seasonally, just in case what jumps out at me on the first read doesn’t line up so neatly with the current month on the calendar. That’s what happened with several things in Kathy Patalsky’s “Healthy Happy Vegan Kitchen.” I spied a recipe for Sweet Potato Pistachio Cakes a few months ago and marked it “fall/winter” — not because sweet potatoes aren’t available other times of the year, but because I tend to rely on them more and more as summer produce fades. I also knew that this was one recipe that wouldn’t require a shopping trip, as all its ingredients are staples — in my kitchen, anyway.