Holly White - Going Vegan: A Gentle Introduction to a Plant-Based Diet

Copyright 2020 by Holly White

Originally published by Gill Books, Hume Avenue, Park West, Dublin 12, www.gillbooks.ie

Gill Books is an imprint of M.H. Gill and Co.

Holly White 2018

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Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Mona Lin

Designed by www.grahamthew.com

Structural Editor: Kristen Jensen

Proofread by Jane Rogers

Indexed by Eileen ONeill

Photography by Leo Byrne Photography

Food Styling by Charlotte OConnell

Print ISBN: 978-1-5107-5283-2

Ebook ISBN: 978-1-5107-5284-9

Printed in China

AS IM SITTING HERE writing with my deadline approaching, its nearly three in the morning and I feel a little isolated from the rest of the world. It reminds me of the feeling I had when I first attempted to go vegan. I was a student in Trinity College in a course that I would later drop out of to pursue a totally different pathway.

I wanted to try eating a vegan diet, but while my friends went to the dining hall, I went often alone and a little embarrassed into town to try to find something, anything, that would tide me over. In those days my options were limited and I knew nothing about vegan proteins, fermentation, sprouting, nut milks or juicing.

Within a couple of weeks, I gave up.

When I turned 30 I went through the slightly clichd re-evaluation of my life. Without even being consciously aware of what was happening, I noticed myself bookmarking nearly every vegan recipe that caught my eye. Something in me almost begged me to give it another try.

Around this time I watched a few documentaries, such as Forks Over Knives, Earthlings, Before the Flood and Cowspiracy (which is produced by eco-warrior Leonardo DiCaprio). Before I saw these films, I hadnt made the connection between what I was eating and the conditions and the death that were necessary to get meat to my table.

I wanted to be part of a positive social change but had no clue how I could do that. I gradually realised that by reducing animal proteins in my diet, ensuring that all my beauty products and make-up were cruelty-free and reducing single-use plastics, I could have a fundamental impact on the environment. Its estimated that by adopting a plant-based diet, you save 1,100 gallons of water, 30 square feet of forested land, 20lb CO2 equivalent and one animals life every single day. Theres no doubt that switching to a vegan diet will be challenging, as eating meat, fish and dairy is ingrained in our way of life, but understanding the difference youre making by adopting a vegan diet is very rewarding.

On a more practical level, I had to re-educate myself entirely on what and how to eat. For the first year I lived off energy balls, pasta and tomato sauce, sweet potato fries and lots of hummus. Once I knew I was committed to this lifestyle, I started craving a wider variety of foods. I wanted to create the kind of satiating, beautiful and, most important, nourishing meals that would make people eager for invitations to dinner.

As a result of the way I eat now, I feel better in my thirties than I ever did in my twenties. Even on a simple outward level, my skin is clearer and in better condition now than it was 10 years ago. The ruddiness and red patches disappeared from my complexion within six weeks of cutting out red meat and dairy and my weight maintains itself in a way I wouldnt have thought possible before.

I have gone on to complete extensive vegan chef training both in Ireland and abroad and I now share recipes on my blog, host events and do demonstrations at festivals and on television. Not a day goes by that I dont get a positive message on my social media channels regarding a recipe, a recommendation or someone sharing a tip and it amazes me how something that was initially so isolating has now come full circle and created a wonderful community.

The past few years have opened my mind and broadened my palate in ways I never thought possible. People often ask me if I miss certain things, but I feel that I eat a much wider variety of foods now than I ever did before. Ive become passionate about good food and great flavours and sharing this with other people.

While Im not a fan of dramatic changes or doing things just because theyre trendy, theres no doubt that veganism is a big thing. Lots of people are committing to a diet without any animal products, and having gone through it all myself, I have a lot of experience with the challenges you will face. I cut out meat and chicken overnight but kept eating very small amounts of dairy and fish, mainly in social situations, for about six months. That worked for me, but I know that the idea of going vegan cold turkey is pretty dramatic.

Whether youre already vegan or just looking for interesting ways to integrate more vegetables and pulses into your diet, here are some of my tips for going vegan-ish, no matter what stage youre currently at.

THE FIRST RULE OF going vegan-ish is dont talk about going vegan-ish!

There are lots of internet memes about not needing to bother asking if someone is vegan, as they will tell you within a moment of meeting them, and they make me cringe. I advise people to wait a few months before telling anyone beyond their immediate friends and family that theyre making changes to their lifestyle, as you need to see how you feel and what changes you want to make before being questioned about it.

Its really important that you figure out what kind of vegan lifestyle feels right to you. There are support groups (and also pressure groups) online, and while both serve a purpose, this is your journey and you are in the drivers seat. Whether its a meatless Monday or an occasional dairy-free latte, there isnt a rule book for going vegan its your choice, and timeline, entirely.

You are doing this because you have chosen to and that its your decision. However, you dont have the right to decide what other people choose to eat, bore them to tears by going on and on about your diet or give out to them for eating sausage rolls in front of you. Let people be drawn in by how good your food looks or how well you seem to be feeling.