Last year, in 2023, I leaped towards Veganism with help from Tabitha Brown’s Vegan <\/a>food collection. For six months, I explored ingredients, paid closer attention to labels, and became floored at what I thought I was eating. And to think, several years ago, I laughed in my doctor’s face when he suggested that I stop eating meat, specifically pork. Fast forward to now, and I realize he is no longer insane, and this Southern girl thanks him for helping me see the light.<\/p>\n\n\n\n

Don’t get me wrong; I love a good BBQ meat sandwich and some pork belly fat smothered in gooey goodness. However, after taking my 2023 six-month Vegan journey, my doctor noticed a significant change in how my body reacted to this dietary moment via my vitals. Yet, one thing most Vegans will tell you they struggle with that appeared in my report is low protein. Therefore, I am equipped to know what is needed and how I can make a conscious effort to add more protein to my diet.<\/p>\n\n\n\n

Once again, the road will not be easy, but it will be worth it. So, I will create more dishes and work on being creative with my flavors because I must have the flavor oozing on my palate. So, this Vegan Chronicles will not necessarily provide recipes but encouragement, tips, and product favorites and staples I will utilize along the way.<\/p>\n\n\n\n

Therefore, with the winter season flowing heavily in January, I was in the mood for some chili and decided to experiment with making a Vegan-style dish with tofu and mushrooms. View a quick snapshot below, and remember, this is a marathon, not a sprint.<\/p>\n\n\n\n