It’s all gone. Gone from my diet.

No more chicken tikka masala, chicken-fried pork chops, Skyline chili. No more tuna salad sandwiches or beef empanadas or pepperoni. Gone. All gone.

My New Year’s resolution for 2008 – the only resolution I have ever in my life stuck to – was to quit meat. All meat. It’s a done deal.

I must say, I feel pretty darn good for having done so. Part of my ideology was health-related; the larger part, was my compassion for animals and my outrage at the way farmed animals are cruelly treated.

But this isn’t a soapbox. I’m not going to go into the finger-pointing politics of de-beaked chickens, slaughterhouse cruelty, or any of that. You can make up your mind on your own, if you like. No, I just want to talk about the actual living, feeling benefits of being meat-free.

I’ve lost 13 pounds since January. I sleep better, my skin is clearer, and I don’t get nightly stomachaches, headaches, or that nagging, throbbing, worrisome pain in my neck that I used to have.

I have more natural energy just from a plant-based diet – no more reliance on coffee or vitamin supplements or Red Bull (although I still indulge now and then, purely out of habit). Nothing gets you through the long afternoons like a carrot-kale smoothie or the prospect of a freshly made lentil curry waiting at home. No, really.

I have always loved veggies – well, most of them, anyway – so the transition was fairly flawless for me. Some folks look upon ‘going veggie’ as just another diet. It isn’t. Not a fad. If you’re truly committed, it’s a lifestyle change. A big lifestyle change – akin to having your mother in-law move into your apartment, or building a house from the ground up. It can be jarring, weird, and take getting used to. More than willpower. More like selling your meat-eating soul to St Francis of Assisi (patron saint of animals).

But the benefits far outweigh the inconveniences. Head to your local supermarket and you’ll find tons of ready-made items to suit your tastes. The venerable Boca burger – fabulous on the grill, fully dressed – is a freezer staple, as well that brand’s too-good-to-be-true “chicken” nuggets. Amy’s makes a decent vegetarian chili (although I prefer to make mine from scratch), and Tofutti has a passable “ice cream” sandwich for those with a sweet tooth. There are hundreds, maybe even thousands, more items suited to get you set on your vegetarian journey.

The joy of rediscovering vegetables is another plus: have you forgotten just how good mashed turnips can be, how delicious grilled fresh asparagus is, and the delight of tucking into a baked acorn squash? These power-packed wonders are waiting for you at a farmers’ market, begging you see them in a new light.

If anything, I’ve become more creative in my cooking, more adventurous, more excited at conjuring new combinations (and substitutions), and finding new favorites. I’d encourage you, too, to give going veggie a try for a week – and see how much better you feel. Animals notwithstanding, you’ll be doing yourself a world of good.

Smoky Refried Bean Soup
(Note: I omitted the kernel corn, and instead added canned black-eyed peas.)

1 large onion, chopped
3 - 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fat-free refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 - 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste

Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips and a large salad.
From FatFreeVegan Fat Free Vegan(http://www.blog.fatfreevegan.com)

BLOGGER’S NOTE: I’ll still be blogging about famous and fabulous American food and the history behind it – even if I’ve given much of it up!