Plant Power

Adopting a plant-based lifestyle led me to discover a whole new world of food

Photo by Jennifer chase

By Linda Wang | Edible First Person from the Edible DC Spring 2020 issue

If you had told me a few years ago that I’d give up eating meat, I would have told you that you’re crazy. Just getting through a meatless Monday would have been a major accomplishment for me. In fact, I was a huge advocate of the high-protein, low-carb diet. I shunned vegetables and ate chicken and fish daily. I thought veganism was an extreme fad and I wanted no part of it.

But on May 22, 2019, a routine blood test showed that my total cholesterol level had shot up to a dangerously high 300. Many people in my family have had debilitating strokes caused by high cholesterol, and I knew that if I didn’t make drastic changes, my eating days would be numbered.

Over the years, I’ve tried—and failed—at many diets. The only thing I hadn’t tried was going plant-based. I had heard that a whole-food, plant-based lifestyle—which is similar to veganism except that you also eliminate processed foods and oils—could help lower cholesterol and reverse many diseases. I watched the documentary Forks Over Knives and read the book How Not to Die by Michael Greger. I was skeptical that this diet would work for me, but what did I have to lose?

The first step in my journey to going plant-based was to give my pantry a complete makeover (see my story in this issue about how to stock your pantry). I replaced animal products (yes, that includes butter and cheese) with abundant fruits, vegetables, whole grains and beans. I said goodbye to processed foods and oils and bulked up my spice collection, seeking out natural sweeteners, such as date nectar and lucuma powder. I also stocked up on nutritional yeast and ground flaxseeds. My Instant Pot was dusted off and employed to make savory soups and to steam vegetables. I got a Vitamix blender and learned how to make smoothies.

My typical day would start with a bowl of oatmeal topped with blueberries and bananas. For lunch, I’d pack an enormous salad. For dinner, I’d make veggie tacos, veggie flatbreads or veggie steamed dumplings. Instead of sautéing with oil, I would sauté with vegetable broth. I would add nutritional yeast to marinara sauce to give it a cheesy flavor. Parchment paper became my go-to for oil-free baking. Instead of thinking, “What do I need to eliminate from my diet?” I started thinking, “What should I add to my plate to make it even healthier?”

I treated myself to new food experiences, such as going to ethnic grocery stores and picking up unfamiliar items and finding recipes for them. Or going to the Central Farm Markets and sampling things I’ve never tasted before, like lion’s mane mushrooms and zucchini squash flowers. When you go plant-based, variety is the spice of life.

As summer turned to fall, my weight started coming off. I felt better, looked better and enjoyed exercising again. By October, I had lost 35 pounds. My cholesterol dropped from 300 to 170 without medication, and my bloodwork was perfect.

Going plant-based has not been easy. I feel awkward at social events where there is a lot of food that I can’t eat, and I’m still learning how to fit in when eating out. Vacationing has shifted from “Where should we eat?” to “What should we see and do?” And holidays are especially hard.

Despite the challenges, I’m embracing my new lifestyle. I’ve discovered many dishes at fast-casual places that I absolutely love, like the cauliflower hummus bowl at Little Sesame, the falafel bowl at Naf Naf, and the Flying Vegan Harvest bowl at Jinya Ramen Bar. When I want a burger and fries, I’ll satisfy my craving at Hip City Veg or PLNT Burger. Sticky Fingers Bakery is my go-to spot for a vegan cupcake. My new favorite place for really great vegetarian Chinese food is Yuan Fu in Rockville, which also has a non-fat menu of steamed foods. And when I want to splurge, I go to Fancy Radish on H Street (get their rutabaga fondue, it’s incredible!).

For my birthday last year, my husband took me to Komi, which has a superb plant-based tasting menu. I also love the vegan brunch at Equinox, where I can get my fix of “scrambled eggs” made out of mung beans.

Do I wish there were more plant-based dining options in DC? Absolutely. But I’m glad to see more people raising awareness about the benefits of going plant-based. And plant-based dining options in this city are in fact growing. There are also many plant-based festivals, like DC VegFest, and plant-based cooking classes to spice up your life. One of my goals this year is to do more plant-based cooking, and I can’t wait to make my way through Joe Yonan’s Cool Beans cookbook (also a story in the Edible DC spring issue).

I do cheat from time to time, especially when eating out with friends, and that’s OK. I am happier and healthier now than I have been in a long time, and I’ve inspired my friends and family to adopt a more plant-based lifestyle as well. Best of all, I’m discovering that there’s a whole new world of food out there for me to explore.