This is my first post on Faith, Hope and Veggies. I hope to share many vegan recipes here, as well as some of my experiences. I have been vegan for about 2 years now and have enjoyed it so much. Being vegan was certainly challenging in the beginning, but now it seems so easy. I could never go back to how I was eating before. I feel so much healthier, happier and I know that I am doing the right thing for my family and the planet as well. I love cooking and baking and I am always thinking about what I am going to make next. I try to use very little fat and sugar in my recipes, but every once in awhile I splurge.
My family and I have recently moved to small cabin in the beautiful mountains of North Carolina. Recently, our life has been downsized with due to the economy. I am now doing all my cooking in a tiny kitchen and with a tiny budget. I know from experience now that it is possible to eat very healthfully without spending much. Also, the closest grocery store has very little so I have learned to cook with very basic ingredients that can be found anywhere. It is an hour drive to the nearest Whole Foods or Earth Fare, so I have to be creative with what I can find. The farmer’s markets this summer where a God send. I don’t know what I will do without the markets this winter.
My Faith is very important in my life and I don’t know how I could make it through these difficult times in our lives without it. It also is part of the reason I am vegan because I believe that all creature deserve our compassion.
So tonight I am making a mini Thanksgiving. Actually, I am just trying a couple of recipes I may use (it is never to early to start). I will post pictures of the meal later.