For the past couple of days, I’ve been eating vegetarian meals. I didn’t go completely vegan at first, because I felt bad about current dairy that I had in my fridge – I didn’t want it to go to waste. Also, I didn’t have non-dairy alternatives yet, such as almond milk, rice milk, soy milk.
Now, I’ve gone from vegetarian to vegan. I looked at non-dairy cheese in the store, and decided to try to just leave it out of my food. I bought some baby bok choy and ume plum vinegar, as The Kind Life book has a recipe for it.
I will say I had to sit there with my list of what constituted leafy greens and search the produce section, as I didn’t know what bok choy or watercress or kale were. I still don’t have the best idea, and I definitely don’t know what to do with them. I always thought romaine lettuce constituted leafy greens, but apparently there are some other ones, and I’m thinking that they need to be cooked.