Vegan Vibes access Magazine
Persevering through change
Story by Candace Farmer
E
ven though it’s 2020, there are still many misconceptions about being vegan. While to some it may seem like an impossible commitment, to others it doesn’t have to be so complicated. This is the philosophy of Serena Simoes, a senior communications major at SJSU. Simoes transitioned to a fully plant-based diet in July and has loved it ever since. Her motivation came from the uneasiness of quarantine. Like many other college students, she was unable to have her regular routine of attending in-person classes and socializing with friends in her free time. “I think it’s normal to feel a little down in quarantine,” said Simoes. “Not doing your makeup or leaving the house can get to you.” Changing her diet was a great way for her to shake up the monotony of quarantine. She wanted to be more conscious of the food groups she incorporated into her diet and reduce her carbon footprint by eliminating meat and dairy. “I’ve always wanted to be vegan,” said Simoes. “I’ve had vegan food in the past, been to vegan restaurants and I never hated it, I just never committed to it.” Simoes took advantage of the increased free time during quarantine and started experimenting with different recipes after work. She got a lot of food inspiration and meal ideas from TikTok. Quarantine has affected everyone in many different ways. Simoes decided to fight the quarantine slump of staying indoors and social distancing by taking her creativity to the kitchen. “I wanted to feel better about myself,” said Simoes. With previous knowledge from research, Netflix documentaries on plant-based lifestyles and new TikTok inspiration, she decided to slowly transition into a vegan diet. She first did this by reducing her meat intake by swapping out chicken with plant-based proteins such as tofu or tempeh in her regular dishes. One of her go-to recipes after a long day at work is stir fried tofu with veggies and rice because it’s ready in just a few minutes.
36 access Magazine
December 4, 2020
But her specialty is vegan comfort food. Simoes has learned how to make her favorite dishes veganized. Mac n cheese, brownies and fried cauliflower help substitute for fried chicken, they’re some of her favorite dishes. “People think veganism is all raw, like eating a leaf every day,” she said. “While of course it’s healthy I don’t think we should have to put limits on it.” Like with anything else, veganism is a learning curve. Simoes is in the grocery store more than ever before. Eating plant-based means eating more foods with quicker expiration dates. She quickly switched to buying more frozen fruits and vegetables after some spoiled on her. One of her biggest challenges with veganism is her cultural background. With a Portuguese father and Mexican mother, food has played a big role in her upbringing and has been the center of holidays and family bonding. “Seafood is so essential in Portuguese cooking and my family gatherings, so realistically I don’t think I’ll be able to avoid it forever,” said Simoes. However, she’s doing her best to plan ahead for the holidays by purchasing vegan cookbooks to create recipes to share with her family. While her parents were at first hesitant about the idea, once they started sampling her vegan meals they realized how good it could be. “It really all comes down to seasoning. If you know how to properly season your food you’ll be good,” said Simoes. For now, she’s committed to the vegan lifestyle and is reaping the benefits of being plant-based. The biggest improvement she’s seen is in her overall energy levels throughout the day. For example, she wakes up naturally every day at 7 a.m. without the need or craving for coffee. “I don’t crash throughout the day or deal with bloating from eating as I did in the past,” said Simoes. For Simoes, she’s found a lot of positive amongst the negative in the pandemic. Experimenting with a new diet has been a challenging yet exciting journey in which she continues to learn more about herself and her body. .