It's been 7 weeks since we decided to transition into a vegan diet. During that time I had chicken once (once when we made our last frozen one for guests) and milk once. Other than that I've been faithful and it's starting to pay off in the form of needing much less sleep than I used to. The mister is great at home, but he still puts me to shame when we go out. He likes to temporarily forget which things have dairy and which do not.
While shopping at Whole Foods
Me: You know that croissant in your hand isn't vegan, right?
Him: Oh?
Me: Lame.
At lunch with a friend
Me: Did you just order profiteroles?
Him: (silence)
Me: For serious?
Last weekend when we arrived at a birthday picnic for a friend, before I could even lay out our blanket, he had TWO slices of pizza in his hands (one of them already half eaten). Still, all in all I am so proud of the man and amazed that he's open-minded enough to try this. He is German after all. I doubt they even have a word for vegan in German. Actually they do, it's "vegan"! In fact I blogged about a yummy vegan cupcake I had in Berlin this past summer.
To make these: You can use a traditional cake & butter cream recipe like this one (replacing butter with margarine, eggs with Ener-g egg replacer, and replacing milk with almond/rice/soy milk). Or try vegan cake mix like Cherrybrook Kitchen, or Pamela's (both at Whole Foods). To add a lime twist, I made the frosting with the juice of 2 and a half limes instead of milk. I also added a bit of almond milk to thin the frosting to an icing texture.
P.S. The winner of last week's Quiet Home Paints giveaway via random.org is Beth!
