Yes, I want to be the meme.

The glutens hurt my tummy and I feel awful about the meat industry.

Can someone point me to some learning resources? I'm hopelessly lost.

  • mine [she/her,comrade/them]
    ·
    4 years ago

    Welcome to the GF vegan club 💚 I've been GF vegan for about 8 years now for both intolerance and ethical reasons. By already cooking for yourself, you're off to a great head-start. In addition to all the other advice here, I'd like to add two things that might help make the transition smoother:

    • there are a LOT of gluten-free whole grains other than rice which are absolutely delicious and can help add needed variety: buckwheat, millet, quinoa, teff, etc etc; buckwheat flour is a must for me for GF pancakes
    • a lot of people don't like vegan substitutes and get discouraged. When you're cooking, it can help to think about what it is that you like from the non-vegan option and then how you can make something that can hit the same flavor profile. For example split pea soup usually has ham in it to give a smokey, salty bite. So, in my split pea soup, I add chipotle peppers in adobo and it's AWESOME.
    • The_word_of_dog [he/him]
      hexagon
      ·
      4 years ago

      Oh wow. I love adobo, I wouldn't have thought to add that to split pea soup but yeah that makes a ton of sense.