I like to cook, and I spend a lot of time trying new recipes from Bon Appetit, King Arthur Flour, and my favorite cookbooks. I can work around food allergies and preferences, usually with no more than a minor adjustment here and there. But a weekend guest shined a light on something I hadn’t seen before: I don’t know how to create a good vegan meal, and I don’t have the ingredients necessary to do so. Almost everything I make requires dairy products, eggs, or some form of animal product. Cookies, muffins, rolls – none vegan. Outside of a couple of soups, my basic baguette recipe, granola and hummus, I could offer no more than a cup of coffee, a few nuts and a pbj. Vegetarian I can do: vegan, I can’t.
My vegan guest wasn’t around for any meals except a quick bite of breakfast before heading up to Boston – granola, toast, and coffee covered those. Still, I’m grateful for the awareness of my inability to offer vegans the same hospitality I can offer non-vegans. I’ll enjoy finding a few more recipes, or learning about how to adapt the ones I already know and love. I’m also grateful for the awareness of my dependence on animal products – those that don’t require loss of life and those that do. It brings with it the chance to live life with greater intention and thanks.