I have to say that I am excited about this. Already obsessively reading labels and looking up unknown ingredients on the web. Hubby, Kevin, not so much… I was a vegan for 6 months in the ‘90s and he thought it was a pain. No problems eating at home really. I’ve been a vegetarian for over 20 years so I am skilled at making something for each of us. But going out to eat and events with family and friends was a bit of a challenge.
I remember making dinner for Kevin when we were first dating (spaghetti of course) and he asked me, “So how long are you going to be a vegetarian?” I guess he thought that I was just being trendy! It did start out as a trend I suppose. I was 18 and one day I just decided to stop eating meat. It always bothered me thinking about where meat came from. I think my Mom cried when I told her, worried that I would be nutritionally deprived. But it stuck. I never ate meat again and never missed it one bit. It was meant for me. My family and friends have always been supportive and gone out of their way to accommodate me. I am so grateful for that. My grandmother, Annie, worried about my nutrition too and especially protein. One time she made me cheese enchiladas with hard boiled eggs! Tasted better than it sounds for sure!
See my kickoff meals below and my vegan peanut butter cookie recipe!
Vegan clock started 4/6/11 at 4 p.m.
Snack--Nuts and dried fruit
Dinner/Dessert--Lentil soup, banana, 2 apple rice cakes with peanut butter (A lesson in soy lecithin found in the rice cakes – I learned that soy lecithin is vegan and there is animal based lecithin.)
Breakfast--Vegan pancakes with peanut butter and jam (I need to work on this recipe. Flat and unappealing looking – I won’t be able to sneak this one by Kevin just yet!)
Lunch--Rice and lentil salad, chopped apple, and homemade dressing
Snack--Vegan peanut butter cookies (see recipe below)
Dinner--Salad topped with vegan masala patty (spicy) from Trader Joe’s, chopped apple, and more of that yummy dressing
All this without shopping yet for vegan provisions. I do need to get some soy/rice/almond milk soon. Time for a taste test!
Also, searched online for vegan bread options... No, Wonder Bread is not vegan, though PETA claims it is. Apparently PETA will give their vegan stamp if it only has a small % of animal product. What the heck!? Needless, I will not be using them for a source of information! Happy to report that my favorite Milton’s bread is vegan – Healthy Multi Grain Plus. My Aunt Jo told me about this bread years ago when trying to wean myself from white bread. It’s the best!
Vegan Peanut Butter Cookies
I adapted this recipe from my Aunt Linda’s recipe. These are a hit – quick, easy, and oh so good! One bowl, no mixer – love it! No flour – but not low carb – lots of sugar!
Preheat oven to 375 degrees
2 Cups Sugar (I like Trader Joe’s organic sugar – regular sugar will work, but it is not vegan due to the processing)
2 tsp Baking Soda
1 Smashed Banana (or 2 eggs if you are so inclined)
2 tsp Vanilla
2 Cups Peanut Butter (I like Trader Joe’s Crunchy – just dump the whole jar in)
Whisk to combine the sugar and baking soda. Stir in the banana and vanilla. Add peanut butter and stir with a wooden spoon until stiffened.
I use a small sized cookie scoop – 12 per pan – they do not spread too much. Bake for 10 minutes exactly – tops will be cracked – 11 minutes and the tops will brown – no effect on taste, just not as appealing looking. Cool on pan for 10 minutes and transfer to wire racks.
Makes 36 cookies