The Vegan Chronicles: Dreaming of Pork and Conquering Cravings

J. Kenji Lopez-Alt found himself wrestling with phantom pork in his dreams during the second week of veganism. The vivid dream featured a magnificent 60-pound roast pig at a murder-mystery wedding, where fellow party-goers tormented the vegan dreamer with tender meat that fell apart in their hands. The experience highlighted the psychological challenges of dietary restrictions, even when technically no animals were harmed in the dream's creation. This culinary mirage served as a metaphor for the subconscious mind's rebellion against conscious choices—like a river stubbornly carving its own path through bedrock.

Breakfast Triumphs and Coffee Revelations

The vegan journey wasn't all nocturnal temptations. Kenji discovered breakfast brilliance in whole wheat toast with homemade refried beans, sliced avocado, and sea salt—a combination he declared delicious, filling, and energizing. The simplicity of this meal became a morning anchor, especially when avocados were perfectly timed and beans pre-prepared. Almond milk in coffee proved another keeper, with Kenji noting he'd likely continue this swap post-vegan month.

The Chipotle Lifeline and Lunch Strategies

Lunch presented fewer obstacles than expected. Kenji's existing Chipotle order—a salad without meat or cheese—transitioned seamlessly to veganism. The pro tip? Skipping meat meant free guacamole! This discovery turned a potential challenge into a victory, making plant-based eating feel less like deprivation and more like hacking the system.

Dinner Creativity and Office Temptations

Dinner became Kenji's culinary playground. He crafted a remarkable bucatini pasta with dried porcinis, fresh mushrooms, and shallots. The process involved rehydrating porcinis, sautéing aromatics, and reducing the mushroom liquid into an intense sauce that clung perfectly to pasta when combined with starchy cooking water. This dish demonstrated how vegan cooking could achieve depth and satisfaction without animal products.

Yet challenges persisted. The office became a minefield of temptation as Cheese Week preparations brought aromatic cheeses within sight and smell. Kenji described cheese as his "favorite food," making the proximity particularly cruel—like a sailor tied to the mast while sirens sing.

Physical Transformations and Snack Solutions

The initial days brought unexpected struggles: "For the first three days of my vegan experiment I was starving, just completely starving, and a little irritable and sluggish." This passed, replaced by increased energy and continued weight loss. Snacking evolved from boring almonds to exciting discoveries like Justin's Dark Chocolate Peanut Butter Cups, which provided guilt-free indulgence.

The Psychological Landscape

Kenji observed that his cravings aligned with certain patterns—cheesy foods like pizza ranked higher than meat. The second week proved easier than the first, with feelings of deprivation decreasing significantly. He avoided confronting the office cheese parade directly, recognizing that some battles are best fought through strategic avoidance.

Looking Forward

As Vegan Month approached its midpoint, Kenji contemplated life beyond the experiment. Some changes felt permanent—the almond milk in coffee, the appreciation for plant-based breakfasts. The experience revealed how dietary habits could shift when given proper attention and creativity, transforming obligation into opportunity.

The journey continued to unfold, with each meal offering new insights into the possibilities and challenges of plant-based living. From dream pork to real-world pasta triumphs, the vegan experiment proved as much about psychological adaptation as culinary skill.