My husband and I have been vegetarians for many years, way back when the revolutionary cookbook, Diet for a Small Planet, first came into being. So it’s been a long time. We were both raised on the typical American Baby Boomer diet of canned everything, processed-to-nutritional-death quick foods, meat at all meals and Jello. The beginnings were interesting, to say the least, but after all the years we definitely have it down and raised our three kids that way. We didn’t eat animal flesh but included dairy and eggs.
It didn’t come as a big shock when my husband told me (just before Thanksgiving, mind you) that he was turning vegan. My initial reaction was, “Okay, but you’re on your own.” I was, and still am, the chief cook in this house and the thought of adapting our diet, when I was feeling more and more like I wanted to be out of the kitchen, was not one I welcomed. And what about birthday cakes, special holiday dinner roles, cookies and pancakes? How do those work without butter, milk and eggs? Argh!
Adapting a vegetarian entrée to a vegan one is pretty simple for most meals. Just keep out the cheese and a non-vegan spread replaces the butter and the milk easily subbed by most non-dairy versions. But the eggs? How the heck do I bake without eggs?
What follows is my journey into veganism. All of it isn’t pretty as I flounder about trying to create a meal (and dessert!) that satisfies the vegans (now two in the family) and my lacto-ova vegetarian self. And as I share my trials and errors, I would love to hear of the successes of other explorers into the world of totally ‘no animal products what so ever’.
I know you’re out there!
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