My food journey began around age 28. Before that time I could eat whatever I wanted without thinking about it.

After that started a long and frustrated path of exercise, eating less, fasting, cutting out certain meats, and generally oscillating between feeling either hungry and skinny or fat and full.

I remember one particular morning somewhere near my 28th birthday in Hong Kong, eating Doritos and a MacDonald’s bacon egg and cheese biscuit for breakfast while my office mate peered at me in horror. She was 10 years my senior and already on a food journey. Helen, if you are out there I can finally say – I understand!

I understand when you told me you had the most amazing dinner of steamed vegetables. It seemed a bit unhinged at the time but now I’m 10 years older and I’m obsessed with vegetables. A plate of steamed vegetables for dinner does indeed sound perfect.

But even better than that is a plate of deliciously flavored vegetables. Hence my vegan cookbook.

I’ve been cooking my way through Appetite for Reduction by Isa Chandra Moskowitz. And it’s been culinary ecstasy, a taste revolution, a palate revelation!

Moroccan Zucchini and Chickpea Stew

I’m always looking for new things to cook and this has been the most exciting discovery I’ve had in years. Eggplant Bacon, OMG Onion Rings, Roasted Cauliflower with Herb Breadcrumbs, Garlicky Mushrooms and Kale… I haven’t tried a recipe yet that doesn’t make me excited to wake up the next morning and eat the left overs!

And unlike most cookbooks, she has a calorie count on the side. A woman after my own waistline. Thank you Isa!

No, I’m not going vegan. I’m too practical (who else is going to eat all the left over chicken nuggets?) and too much of a epicurean to restrict myself like that. It was just nice to find more exciting ways to cook your veggies.

She also has a food blog, Post Punk Kitchen.