Healthy vegan cuisine might sound like a redundant phrase. When I have used it, at times friends have asked me if all vegan food isn’t healthy. I’ve replied that it might indeed be better for people when compared to foods laden with animal fat and additives, but not all vegan food is necessarily maximally nutritious.

To think of vegan cuisine recipes as only emphasizing the absence of animal products would be largely to miss the point about vegan cuisine. When it comes to this way of eating, for myself I consider that the goal is recipes that are low in fat, free of unnatural and processed ingredients, and high in nutrients. That should also be, moreover, a way of eating that has the least negative impact on the environment while protecting animals from abuse and misuse.

The cornerstone of a recipe that supports wellness is fresh produce that is unadulterated by any processing. Among the spicy and delicious treats that I love to eat are Indian, Japanese, Mexican, and Italian pasta dishes. Each can be spiced or slightly sweet in its own way.

Part of what I love about Asian cooking is cilantro. It’s probably an acquired taste, but I adore it. Mexicans also freely use cilantro. I also savor the varied seasonings that these various cultures have for their rice and, above all, the lentil in Indian food. I love moong and dal. Simple potatoes are exquisite when properly seasoned and cooked in the Indian tradition.

Some of the best vegan recipes that are the most life-enhancing are found in salad. The use of raw vegetables with cooked rice or noodles and some nuts can just be tangy, sweet, and luscious. I never find it hard to get reasonably good vegan food in ethnic restaurants.

Indeed, it is more limiting to go to a restaurant that is European, continental, or American in the style of cuisine that is served. There I may find vegan veggie burgers. Otherwise, what I can eat is usually rather limited. I still can bring an acceptable salad dressing along. It is always possible to get a plain salad and sometimes a simple baked potato. I have learned to snack lightly ahead of time and not to call attention to what I eat or don’t eat so as to avoid making my non-vegan friends uncomfortable.

Unfortunately, I usually have to hesitate to order even a vegetable plate in such places. I want to avoid butter, of course. As much as I’d love to eat the zucchini, broccoli, or green beans, they have very likely been nearly submerged in some kind of fat. It is hard to trust that the food has been cooked without animal products unless I know the establishment to be very reliable in its claims.

I do think that sometimes there can be a naïve acceptance that anything that is free of animal products is, therefore, healthy to consume. I believe that many things may have a claim to veganism and yet have additives and highly processed ingredients. To my way of thinking, that is not what I want in a vegan diet.

Healthy vegan cuisine is something to strive for. I encourage people to look for very fresh produce and build a diet around that. Happily, there are many online resources and vegan cookbooks available to support all of us who want to eat well and compassionately.

Some vegans have adopted veganism for healthy purposes while others have adopted it for human purposes but most vegans are leading the vegan lifestyle for both. For more information and terrific resources, browse through my pages right here at Vegan and learn all that you can about how to be vegan, why to be vegan and so on.

More about healthy vegan foods can be found within the pages of my newly published ebook about veganism.  Download it directly into your Kindle, iPad or PC and enjoy its wealth of information.

Filed under: Vegan Cuisine

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