Faelyn Drake never enjoyed feeling confined. She was continually discovering new cuisines, new ingredients, and new approaches of converting regular meals into something unexpected as she saw herself as a “creative cook.” She knew, then, that it wouldn’t be dull when she chose to go vegan for ethical and environmental concerns.
“I didn’t want to just live on tofu and lentils,” she says, grinning. “I sought texture.” I was drawn to strong tastes. And I yearned for tonnes of protein. Quest Nutrition Ultimate Variety Pack Protein Bars, High Protein, Low Carb, Gluten Free, Keto Friendly, 12 Count
Faelyn discovered right away that locating plant-based proteins was not the problem. The presentation of that protein made all the difference. She started experimenting with less visible components, hemp seeds, edamame, tempeh in novel marinades, even roasted chickpea flour in savoury pancakes, instead of concentrating on replacements that imitate meat.
Her kitchen turned into a lab of sorts for experimenting with spices, cooking techniques, and pairings. Making dinners that startled even her most dubious friends made her happy. “I once made a walnut and mushroom ragù; my neighbour swore it was beef,” she says.
Her body felt more than simply the novelty—that kept her going. “My energy shot forward,” she says. After exercises, I was healing more quickly. My digestive system started to work better. And the nicest thing about it is I felt as though nothing was being given up.
Variety and adventure, according to Faelyn, are the secret to being vegan—especially high-protein veganism. People view plant-based diet as limiting, she explains. For me, though, it unlocked a whole other planet.
Now she posts her meals online, not as a nutritionist but rather as a home cook who has followed the road personally. “I refuse to be a preacher,” she adds. “I just want to show folks that eating this way can be satisfying, exciting, and absolutely doable.”
