Ten things I have learned from eating a sugar-free, soy-free, gluten-free, artificial-preservative-free vegan diet for three months:
1.) It’s possible to eat this way and still enjoy eating.
2.) Lots of other people are doing this too. Just stop by Whole Foods and you’ll meet most of them.
3.) I can eat as much food as I want when none of it has much caloric content.
4.) The health benefits of eating this way are undeniable.
5.) There are more fruits and vegetables than I ever imagined.
6.) Grains and nuts are extremely versatile.
7.) I am impervious to nearly all food advertising.
8.) I feel more proactive about my health than I ever have before.
9.) I can say “no” to food without saying “no” to people.
10.) Being a creative cook goes a long way.
And, in case you’re interested, you might enjoy this piece from The New York Times: “Doctors Learn to Cook Healthy, ‘Crave-able’ Foods.

Here’s an incredible recipe that you’ll love even if you don’t eat like I do. 
Vegan Tortilla Soup (adapted from a recipe AllRecipes.com)
  • 2 tablespoons vegetable oil
  • 1 (1 pound) package frozen pepper and onion stir fry mix (I used the frozen pepper strips from Trader Joe’s and added half an onion chopped)
  • 2 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 1 (28 ounce) can crushed tomatoes (I used one can of Muir Glen’s chopped tomatoes with chile peppers)
  • 3 (4 ounce) cans chopped green chile peppers, drained (omitted because of above)
  • 4 (14 ounce) cans vegetable broth (I used a 4-cup carton)
  • salt and pepper to taste
  • 1 (11 ounce) can whole kernel corn (I used a couple of handfuls of frozen)
  • 12 ounces tortilla chips
  • 1 cup shredded Cheddar cheese (I omitted)
  • 1 avocado – peeled, pitted and diced
  1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with avocado.
I’m joining Ann Kroeker for Food on Fridays again, after a several month hiatus. If you are a foodie, you’ll want to follow the link to her blog for other food-related posts and recipes.