Tofu Tuesday 8/30

Okay so I missed the Meatless Monday to post my menue this week. Shame on me.  In my defense my daughter started Kindergarten. I was the mom who sent my daughter to school in spaghetti straps and flip-flops. I was was late picking her up and this morning we lost her name tag.

Deep Breath . . .Pull It Together

But even with all the insanity I was able to make my family dinner . . . a healthy, beautiful dinner. 

For Dinner This Week

Smoky Hot Pot of Great Northern Beans

Pizza Night!! - This is my favorite night and I will be takingt he time to discuss how important pizza night is to get children to eat their veggies.

Slow Cooker Chilli with Sweet Potatoes 

Brocolli & Millet Croquettes

Summer Chowder 

Lunch

Pinto  Bean Quesadillas

Tahini Coleslaw Wraps

Breakfast

Scrambled Tofu 

Zuchinni Bread

Snacks

Green bean Pakoras

Hot Pot of Great Northen Beans

1 cup of dried great northern beans

rinse and soak for at least 6 hours. Drain and place in a large saucepan with enough room to have the beans covered with water. Boil for 30 minutes. Drain and set aside.

2 Tbl olive oil

1 large onion -diced

2 garlic cloves -chopped

1 clery rib -diced

1 carrot -diced

2 medium potatoes -diced

2 fire roasted anaheim peppers How does one roast a pepper?

2 tsp paprika

1/2 tsp liquid smoke

2 cups vegetable stock

salt and pepper

1. heat the oil in a saucepan on medium high heat and add the onion and  garlic. Cook for 2 miutes

2. Add in cleery and carrot and saute for another 2 minutes.

3.Add peppers and sautee for 2 minutes

4. Add in potoatoes and stir . . .cook for 4-5 minutes. Lower to medium heat

5. Add in beans paprika and liquid smoke. stir in until everything has been coated.

6. Once potatoes have softened a little and get some browning ont he outside add the stock and let simmer for 30-40 minutes.

7. Add salt and pepper to tast and eat with crusty bread

8. ENJOY!

"Patience is bitter, but it bears sweet fruit.”

Today my darling husband was out running errands and stumbled upon a Asian Market in Chantilly call Lotte that was highly reccomended. I would normally want to to go with him but my lazy butt was cat napping at home. He brought home all sorts of delights . .pomegranites, leechees, guavas, seeweed salad (my favorite!) and an Indian snack called treat Pani Puri. Pair any of these with a box of red and you have a perfect nite cap. I got a good man.

With these fantastic treat he also brought me some bitter melon . . . uhh . . . thanks?

Bitter Melon is exactly that  . .a really really really bitter ass vegetable. Not only is it bitter but it is ugly. I was slightly confused why on earth he thought I might want this thing. I can only imagine that I mentioned it once and he thought he was doing good. I did not complain since I take what can get when it comes to my husbands romantic gestures. In fact, I was up for the challenge.

Last time I did anything with bitter melon it was 3 years ago when my MIL was still alive. She took me to the local Gran Mart and we brought home 2 bitter melons cut and stuffed them. They were so freaking bitter and unpleasant. It was just an experiment and she only cooked it because I was curious so the meal was considered a learning experience/experiment. I decided that it was something I did not want to try again.

And then came today  . . .

It's not like I had to make it today but the thought of that nasty little vegetable taking up space in my fridge just bothered me. I started checking out recipes and sifting through curry after curry after stuffed melon after stuffed melon and nothing jumped out as special or worth a shot. When in doubt . . fry.

And the Lord saw this and he said it was good.

Fried Bitter Melon

1 medium bitter melon

1/4 cup salt

1 cup lemon juice

1/2 cup chickpea flour

1/8 cup rice flour

1 Tbl cumin

1 tsp garam masla

1/2 tsp tumeric

1/2 tsp salt

pinch of pepper

1. cut melon lengthwise and scrape out seeds -slice melon into thin slices.

2. Cover wit salt and lemon juice and let sit for an hour

3. Heat fryer to 375

4.mix the flours and spices together

5. After the hour is up take the melon out of liquid and add to flour

6. Fry until golden brown

7. ENJOY! I recommend serving with  a tamarind chutney or vegan raita

Tomato Soup w/ Grilled Cheese

So this is a favorite food of mine -creamy tomato soup. I have missed eating it and made a promise to myself that I would once again the creamy simple pleasure of this old school comfort food. I hit the nail right on the head and feel this recipe is really really special. So yummy that I failed to take pics because I ate it all.

It is tomato season so I will suggest that taking advantage of the local heirloom and field tomatoes is a good idea. However, this recipe was made with convenience in mind. Instead of using canned diced tomatoes use 3.5 cups of  roasted tomatoes

What is tomato soup without grilled cheese? I have found a wonderful bread recipe that makes a lovely little sandwich. I have to admit it was time consuming but easy! It is also perfect for a nice crusty piece of bread to add to the side. Perfect Crusty Piece of Bread. Slice the bread and grill with Galaxy Vegan Rice Cheese and enjoy!

Tomato Soup

1 Tble sunflower oil

1 leek chopped

2 garlic cloves chopped

1 Tbl Zahtar season

2 tsp dried oregano

28 oz canned tomatoes

 15 oz can coconut milk

1. eat oil in a large sauce pan and add leeks and garlic. saute until soft about 5 minutes.

2. add Zahtar and oregano and saute another 3 minutes

3. Add tomatoes and bring to a boil.

4. Simmer for 20 minutes on low-med heat

5. Add coconut milk and bring just to a boil

6. Allow to cool for 5 minutes and the run through food processor until smooth.

7. (optional) run through a sieve or mesh strainer)

ENJOY!

Building Boundaries and Straight up Cheating

If this is to be an honest blog about a family becoming vegan then I have to address falling off the wagon. I also need to address what is to have boundaries and what it is to cheat. There is a difference. Despite what some vegans may say.

Boundaries are an easier and more important concept to start with since it is probably the first thing I had to commit to before I became vegan.  The term vegan is referring to a lifestyle of rejecting and eliminating animal products –meat, leather, honey, and etc.  It is a lifestyle that follows a philosophy that no animal should suffer and man can live with the earth and not against it. That being said . . . there are levels and one can be veganish. 

Leather and fur are huge no-no in the vegan community. I personally do not wear fur or even like how it looks. I do like leather so now I have to create my boundaries.  I have made a choice not to purchase any leather from the day I became vegan but I do not feel it necessary to throw out any of my leather shoes or leather purses. My husband and I just realized out new car came with leather seats and felt a little weird about that. If I were to overhaul it all I would explode so I am choosing to make small choices now and grow with my new lifestyle.  I am also keeping the vintage 1950’s mink hat my parents bought me as a gift –it was a gift and I do not throw out presents.

Sweetener leaves more grey area. True Vegan options are agave (which is wonderful), corn syrup (which I use sparingly), maple syrup (which is expensive), turbindo or raw sugar, or sugar from sugar beets.  Regular old cane sugar goes through a filtration process that involves animal bone char. Not all companies do this and I would have to do some research to know who does.  I do not observe this rule yet and I would not judge a vegan who did. It can be argued that you are not consuming animal product but passively allowing it to be part of the process. This is my boundary but that may change. It is okay for boundaries to change and evolve with the lifestyle. Honey is another issue with sweeteners. Bees love making honey and it does not hurt a bee to take the honey so I still consume honey. A true vegan would say no way but I am not quite there yet and that is okay.

Artificial sweeteners are never okay. This is not because I am a vegan but because I do not want cancer.

Alcohol can also be tricky. I like to say “Alcohol, always cruelty free!” But that is not true. As with sugar, some filtration processes involve animal char. The same logic can be used that since the ingredient is not animal product that it is still okay to consume. I am quite comfortable with this because I loves my wine and I really loves my local wine.  No producer of fine wine or spirits has to prove their “veganess” to me

Do not get me started on finding products not tested on animals . . . it is shockingly hard and I have decided to dedicate year 2 of being vegan to that.

 It’s is a journey and a lifelong commitment so I need to stay focused on the boundaries I create. Starting slowly and evolving at my own pace is putting me where I need to be and setting me up for success.

I promise this is my beautiful vegan sushi wrapped in collard greens.

A confession

I cheated this weekend. On Friday I made some vegan sushi and it was delicious. It was so delicious that I wanted to take it to the next level. I was just not sure what that next level might be. I love sushi and actually do crave it. My husband and I actually made the trip out to buy sushi grade tuna, Krab (it was faux),and smoked salmon. This was straight up cheating and it happens.

I also cheated a week ago when we went to my favorite Greek restaurant. I assumed I could find a vegan item but could not and went with my old ‘fave –Chicken Souvlaki. I am not going to lie. .  . It was as good as I remembered. It will be hard finding new ‘faves and saying goodbye to old comfort food. My life may be me eating this occasionally. The thought of cutting out certain thins brings me panic attacks . . . for now. As I grow with my diet I know it will get easier and cheating will not be necessary.

I am a fairly new vegan and I still see things that I want. I miss cheese and Greek yogurt. I am bombarded by images of fast food that I know is poison but it looks so tasty. I am still new to many decisions and have to do so much research sometimes to make a decision. It can get hard and I get overwhelmed.  I have to remember this is a lifelong commitment and I have time to explore, grow and say goodbye to old habits. I may cheat today but I probably won’t tomorrow.

Meatless Monday 8/22

My week of meat-free dinners

Monday –tomato bisque w/grilled chz (using Galaxy Rice Vegan)

Tuesday - dandi pie w/greek yogurt 

Wednesday – macaroni –n-chz w/mixed veggies

 this was featured last week also but it is a favorite and very easy to make.

Thursday –  Potato and Kale Enchiladas (from Vegonomican)

Friday  -mushroom sliders w/creamy slaw

Breakfast

French Toast w/ fresh fruit

 Spicy Tofu Breakfast Burritos

Lunch

Vegan Sloppy Joe's 

Sweet Potato Fries w/ magic dust

Do you miss your mommy's mangos?

My mother was horrified when she heard my children repeating the line from RANGO "Do you miss your mommy's mangos?". She knew what it meant . . .we all did. But my children did not and it was a story about an exotic lizard that probably did eat mangos and had no exposure to mammary glands. However, my husband grew up with a mango tree in his grandmother's yard. He did miss his mommy's mangos sometimes. He probably missed her boobies too since he was breast fed until he was 6. Mangos, mothers milk  . . . why wouldn't I think to make ice cream.

This is my family’s favorite thing right now and one of the easiest things to make. All you need is an ice cream maker and some fresh mangos.

The key is to make sure the mangoes are really really ripe. If they are not then it can be stringy and tart . . . just not what a mango ice cream should be.

Mango Ice Cream

 4 cups of ripe mango meat(about 3 mangos)

2 tsp cornstarch

2  -13 oz can of coconut milk ( use full fat . .  I am vegan and need my full fat)

¾ cup agave nectar

1 tsp vanilla

1.       Put mangos  in a food processor and mix until smooth. If any of the mangos seem stringy or not ripe enough then run through a sieve or wire strainer.

2.       Mix that with the cornstarch and let sit for 10 minutes (no clumps)

3.       Mix fruit with the rest of ingredients and chill in the fridge for a few hours.

4.       Follow the instructions of the ice cream maker or place in popsicle molds.

5.       Freeze and ENJOY!

Vegan Cookies

So what do vegans eat when they need a sweet treat? What don’t we eat?  I have some special recipes that any vegans and non-vegans enjoy. The warm spices are comforting and the peppery kick makes it extra sassy.

What is Chai spice -this varies  from Indian household to Inidan household.   I used Laxmi Brand Tea Masala, which was like pumpkin pie spice with peppercorn added. It is premade but no one will judge me on this shortcut. But recipes can be found and premade mixes like the one I used can be located in Indian andMiddle Eastern food stores

Chai Spiced Chocolate Chip Cookies

2 cups of flour

2 tsp baking powder

½ tsp salt

1.5 tsp chai spice

1 cup vegan chocolate chip

¾ cup agave nectar

½ cup vegan shortening (I used Earth Balance)

1 tsp vanilla

1/2 cup almond milk

1. Preheat oven to 350 degrees and line cookie sheets with parchment

2. Mix dry and wet ingredients separately. Then pour wet into dry and mix until smooth.

3. Droop by the tablespoon onto a cookie sheet and cook 8-12 minutes. Until bottoms are golden brown.

4. ENJOY!

Roasted Cauliflower and Parsley Frittata

My kids love eggs and still ask for me to buy them when we go to the grocery store. I have tried to explain that “we don’t eat eggs anymore. We are vegans now.” They are always disappointed and I always feel a little bad that I cannot provide them with what they desire. Until now . . .

This morning I woke up and made my children a beautiful Roasted Cauliflower and Parsley Frittata. They loved it!! They did figure it out quickly that no eggs went into the making of the dish (“mom, no eggshells??”)   

I was also excited to try out some new spices I got from the Indian store. One is Zahtar (thyme, sesame seeds, sumac, and salt) and the other nigella (a bitter spice). These two are fantastic when roasted.

Here is the recipe in all it’s glory

Roasted Cauliflower and Parsley Frittata

1 small head of cauliflower – chopped into 1 inch pieces

2 tbl olive oil

2 tsp Zahtar

1 tsp Nigella (black onion seed)

½ tsp salt

1 bunch parsley -remove leaves and discard stems (or juice them like my husband did)

1 tbl olive oil (optional)

1 clove garlic (optional)

1 12 oz package of firm tofu –drained and pressed

¼ cup nutritional yeast

1 tbl mustard (I used whole seed since that is how I roll)

2 tsp Braggs Liquid Aminos

½ tsp turmeric

¼ tsp salt

Dash of black pepper

Preheat oven to 400 degrees

1. Toss cauliflower in olive oil, zahtar, nigella, and salt. Roast for 20-25 minutes. Allow to cool 10 minutes.

2.This next step is optional. If you want then just toss the parsley in the blender and not cook it then feel free. You may also feel free to use kale or spinach instead - cooked or raw.

Heat oil in a heavy bottom pan and put in garlic. Once garlic has browned slightly (this happens quickly so watch it) throw in parsley and cook until tender. Allow to cool 10 minutes

3. Place cauliflower, parsley in a blender with the rest of the ingredients and blend. It does not have to be smooth.

4. Press into a pie plate and place I a 400 degree oven for 25-30 minutes

5. Enjoy

Meatless Monday Menu 8/15

My mother made a menu at the beginning of every week. It helped her with her shopping she stayed organized and did not go over budget. Budget is a thing with me since so many people think that good healthy food costs money.  It is actually some of the cheapest eats out there.

Meatless Monday Menu

8/15 2011

Dinner

Monday – Rustic White Beans & Mushrooms w/ a  side of salad and tamarind vinaigrette

Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero page 120

Tuesday –Chickpea and Kale Masala (it will be hubbies turn to cook and he makes it like his momma made it)

Wednesday – Ancho Lentil Tacos

Thursday – Pizza Night!!!

Friday – Collard Green Sushi 

I like to try something exciting and new on Fridays. If it does not work out then we can just go out to eat!

Lunches

Shells & "Cheese"  I make a big  batch a head of time and freeze

Wraps – I love making wraps for my kids because anything can go into a wrap and it is 2 seconds to make.

Vegetable Fried Rice is also a staple for my children. I do buy that at Trader Joes but I am only one woman and making lunch from scratch every day is hard.

Breakfast

Roasted Cauliflower Fritatta

Vegan Mini Donuts

Cereal, oatmeal, fresh fruit, soy or almond yogurt – the usual I mean we are vegans not freaks

Snacks and Dessert

A vegan snack at my house is pretzles, popcorn or fresh fruit. My children will also gnaw on carrots, celery and cucumbers. I keep it simple  for snacks.

I will be making chocolate chip cookie dough ice cream for dessert.   Its a big deal and I am not telling my daughter about it yet.

How to Stock a Vegan Kitchen

I think a common misconception with vegan food is that it requires weird, insane and hard to find ingredients.  It can also appear to be expensive and unapproachable.  In some ways that is true but not because of what the ingredients cost or that they are hard to find. It is because of people’s general lack of knowledge about food and in particular healthy fresh food. People do not even have the most basic information about healthy food -What is healthy? How would one cook this?  How much to eat?  I am sure there is a huge statement that can be made about the American pallet and how Americans prize convenience over substance and believe bigger is better with all things. I won’t make any statements on that because it is common knowledge and I do not have the energy to beat a dead horse. The point of this blog is to inform for those ready to make the leap or have already leapt.

Now  time to jump.

It is actually not that hard to find ingredients at your local store. Most vegan food is simple and without a lot of frills. This is where the misconception about price comes in with the specialty items. There are a lot of “alternative” food out there  -Daiya cheese shreds,  Tofutti sour cream, Gimme Lean tvp, and a plethora of premade dinners and products.  If I filled my pantry with these items then you will rack up quite a hefty food bill. I would also being buying items that are not necessary.  I do occasionally buy one or two of these items but I have a budget and I stick to it.

BTW – I hate the term alternative food. It is all food . . . edible, beautiful, healing, nourishing food. There is nothing alternative about it. Yes, it is an alternative to dairy or meat but that doesn’t mean it needs to be segregated to a special section where only crunchy moms and hippies tread. It should be out with all the rest of the food where all can have access.

But I digress . . .

$120-$140/week.  That is what my family of 4.5 spends on food.  I am sure that this figure is doable for most households. This is for breakfast, lunch and dinner. It includes snacks and desserts. Now, occasionally I will make something extra special and I spend a few extra bucks – that comes out of my allowance and not our grocery money. Yes . . . I have an allowance and I spend it on ingredients to make vegan treaties. My husband has one too and it is necessary to stay on budget.

“Milk”

Each non-dairy milk has its own unique flavor and advantages. It is a good idea to do some research to see what fits a family best. My family uses almond milk –it is yummy and we get our calcium. I also use hemp milk for baking –it does have a very nasty flavor if it is consumed straight but I love it in chocolate recipes. My baby (13 months) drinks rice milk because it is easy to digest and enriched with vitamins.

 Watch out for sugars added - what starts out as a healthy alternative can become the equivalent to drinking a candy bar!

“Eggs”

Tofu is great. It can be scrambled, or made into a frittata and used as a binder or to add creaminess. When baking, I use flax seed (adds a lot of omega-3) or soy bean flour to bind. 

Remember the old science experiment with the volcano that erupted when vinegar was poured over baking soda? Well that trick still works to add fluff to baked good .  I tsp baking soda to 1 tbl vinegar per egg. I promise you the vinegar will not effect the taste of your food.

It is important to know why egg is being used before you pick a substitute. I would save your money on the egg substitute. When  a recipe calls for EnerG egg replacer I use a 1:1 ratio of soy bean flour or ground flax seed. Sometime I use a 50/50 mixture of both.

 “Cheese” 

There are so many different vegan cheeses and they melt!!!  I can make grilled cheese or pizza that looks just like the others kids. There is a difference between vegan cheese and vegetarian cheese. If there is casein present then it is not vegan. Casein is an animal protein found in milk it is what makes cheese . .  .well cheese.

Daiya Shreds are a favorite and Tofutti has a great sour cream and cream cheese. Please note that these are pricier items on the vegan shopping list so use sparingly.

Never underestimate how awesome nutritional yeast is. It sounds gross but it is a wonderful replacement for parmesan. Most vegan recipes list as optional but I think it is necessary.

Oils & Fats

So many choices and you should always keep many on hand. For baking I like shortening. Some vegan recipes will call for canola oil but I always use Earth Balance vegan shortening . . . always.

When I buy olive oil then I spend the extra money and buy the good stuff! I never get cheap with olive oil . . . never. Okay well sometimes . .Trader Joes and Whole Foods both sell a reasonably priced and wonderful EVOO.

For sautéing and such I use cold pressed sunflower or safflower. My husband likes soybean/vegetable oil in the Indian dishes he makes. Extra virgin coconut oil is supposed to be awesome flavor and health wise – one day I will take that adventure.  I avoid canola oil because I just don’t think it is something I want on my body

I will say I will miss the flavor given to food when cooked in animal fat. Whether it was bacon, chicken thighs or a nice fatty roast, animal fat added smokiness and was like a big hug. sigh

Vinegar & Misc

I recommend getting every vinegar on the market. I have white, apple cider, balsamic, and rice and I use all of them. Each one gives a new flavor and can bring a dish to another level.

Soy sauce or tamari are a must. I also keep some Braggs Liquid Aminos on hand. They all help to add saltiness and meatiness to a dish.

Liquid Smoke is handy little secret weapon to through in sauces. A little goes a long way.

Nuts

These are great for added texture and crunch. I always keep raw almonds, walnuts and cashews on hand. Almonds and walnuts are great in pesto (my favorite) and cashews make a creamy sauce or dessert. Of course I always through some nuts on salad, oatmeal or pasta –they are a great additive and fantastic snack. Trader Joes has the best prices on nuts so far but Wegman’s has a huge selection and you can buy them from the bins.

Hazelnuts and pine nuts are what I like to get to make things a little extra special. Hazelnut meal and flour can make some out of this world desserts

Herbs & Spices 

I love spice and even if I didn’t my husband is from India and needs it like he needs air.  I like going to Asian or Middle Eastern Market –the stuff is exotic and always get a better price. World Market is a neat place to find spices –you can sample many different kinds for under a buck. My favorites are cumin, chocolate, turmeric, paprika, and cinnamon

Herbs are also a must –fresh and dried. I love dried thyme and rosemary in roasts and bread. Fresh parsley, cilantro or basil are always handy for a quick pesto or to add to salads.

Canned Goods

Always keep canned beans and chick peas on hand. I love pulling out a can and adding lemon or lime juice with some spices and then pureeing. Spread on flatbread with some cucumber and kale sprinkles –it is the quickest lunch I know. They are also handy for on-the-fly dips for a party or pot-luck.

Also keep canned tomatoes - diced, stewed, seasoned, whole, or pasted. Canned tomatoes of some type add flavor and acidity to a lot of vegan dishes.

I would also recommend keeping coconut milk (not cream) on hand for ice cream bases or to add to bisques. It is creamy and flavorful and a vegan secret weapon.

Here is my favorite thing to make with the basics –PESTO!!!  Put it in mayo for a creamy spread or mix with sour cream for a veggie dip. It can go on pasta, gnocchi, potato salad. Pesto is quick and bright and sexy.

Ican always put my mark on  pesto – I can use basil, cilantro, spinach. I can use lime juice instead or lemon or switch the nuts to almonds or pine nuts. Whatever I want –I can not mess this up!

Parsley Pesto

1/3 cup extra virgin olive oil
1/2 lemon worth lemon juice
1 cup walnuts
2 garlic cloves
1/2 tsp salt
2 tbsp nutritional yeast
1 big bunch parsley , roughly chopped (2-3 cups)

Place all items in blender or food processor and mix until smooth. Enjoy!!

Start at the Beginning

Hello. My name is Marla and I am a vegan.

Why am I vegan? Hmmmm . . . I suppose because after a while I was asking myself why I was not vegan.

The journey began almost 6 years ago when I was pregnant with my first child –my daughter.  Suddenly the idea that what went into my body mattered. It mattered to make my unborn strong and it mattered so I could be the best mommy I could be. From that moment I started eliminating things from my diet. It started small with things like extra salt and grew into anything with preservatives, food coloring, nitrates, and excess sugars. Two more children later and my family ate what I felt was a good diet . . .no . . .  a great diet. A great diet that contained dairy, meat and eggs and things were fine . . . . not great but fine.

Then my oldest son got sick. He was about a year old and got a nasty cough that lasted over a year. We went through many missed play dates, rounds of antibiotics, and anxiety brought on by hopelessness and frustration. He was finally diagnosed with asthma and put on four different medications – two of which were steroids. It was awful.  Giving two nebulizer treatments a day plus pills and syrups got confusing at times since the different meds were for different things. The doctors were treating his condition I was curious to know why he had the condition.

Using my mother’s intuition I asked for my son to get tested for food allergies –the Doctors obliged but did not think it necessary. They tested him on air pollutants because that is what they thought and for good reason I suppose.  I could not explain why I suspected dairy except that my son seemed “weird” after he drank milk. He got the blood test done and it was positive for dairy and negative for everything else. Shortly after that test is when he had his first full blown anaphylactic reaction. We cleared the house of dairy and were forced to opt out of many social events. It sucked.

Here is where the big leap happened. In searching for dairy free treats (birthday cake, cookies, and etc that were “safe” ) I kept coming across not just dairy free but vegan recipes. These vegan recipes were yummy and in most cases better than the “normal” recipes. I also ended up having a blast hunting down the special ingredients. I loved telling people that my creations were vegan. I mean I loved it - “Why yes that is a moist delicious brownie . . . . The secret ingredient is tofu!”.  It brought me purpose and excitement. I had found a passion.

After cutting dairy my husband and I noticed that we each dropped 10 pounds. We also found that we had more energy and were not getting sick as often. We wanted to take it further and I cut out egg. We still ate meat and it was backwards cutting out dairy and egg first.  My husband and I both had clearer heads and more even tempers –we just felt good. After a short discussion and a few trial meals we decided we would be vegan. We went our first week and even found our craving to snack was going away –our bodies were full and nourished.

We are not looking back even when my son’s allergy goes away.

We are vegan for life. This is the beginning.

The recipe I have chosen is my first success –the vegan recipe that launched a hundred more. I love this recipe because you can make it without having to get anything special from the store. You probably have all the ingredients in your pantry right now.

Birthday Chocolate Cupcakes

From The 1997 Joy of Cooking (page 932) –altered into cupcake form

1 1/2 cups flour

1 cup + 2 tbls sugar

6 tbl unsweetened nonalkalalized cocoa

1 tsp baking soda

1/8 tsp salt

Mix dry ingredients

Combine wet ingredients and add wet and dry together

1 cup cold water or milk substitute (I used hemp milk)

1/4 cup vegetable oil or vegan margarine/shortening (like Earth Balance)

1 tbl white vinegar

2 tsp vanilla

Spray 18 cupcake papers and place in muffin tin. Fill ½ full with batter. Cook at 350 until done about 10 minutes or until toothpick inserted come out clean.

Frosting

veganized recipe from Mom

1/4 cup vegan shortening (like Earth Balance)

1/4 cup vegan margarine (like Earth Balance) or vegan cream cheese (like Tofutti)

3 cups powder sugar sifted

1 tsp vanilla 

Mix together

add soy/rice/hemp milk by the tablespoon to loosen consistency if necessary

Wait for cupcake to cool completely before frosting.

ENJOY!