One fine Sunday morning, while working behind the counter at one of my many jobs, I was asked, “…could you put skim milk in my coffee.” I kindly complied, reached down,opened our small refrigerator only to find we were completely out. I assumed that the customer was asking for skim milk because it is low in fat and considering we were out of skim, I suggested Soy milk. Following my suggestion, I explained that because soy is composed of vegetable fat, rather than animal fat our bodies are able to digest and process the fat much easier making it a healthier choice than say 2% or whole milk. After my all too thoughtful explanation, he responded by calling me a hippie. “Soy milk’s for hippies”, he said. No, my feelings were not hurt. I’m a vegetarian, loud and proud. And I’m also so used to the “…but what do you eat!”, “….but your body needs protein!” comments (as if meat is the only source of protein in the entire world).
So, for all you non-dairy, non-meat product haters out there, open your minds. No one, not even me, is allowed to say they dislike something until they’ve actually tried it. Plus, I bet that if you went to Stop & Shop and bought a carton of Soymilk (which at its cheapest, that I know of, is only $2.79) you would enjoy it MORE than milk. I said it! I even had my boyfriend (a non-vegetarian eater) admit that he wrote Soymilk off until he finally tried it. Now he likes it better. As he describes it, “…it tastes like a milk shake.” (Plus, it lasts longer then cow’s milk: more bang for your buck). Oh, and for those of you who are saying “…but my mom says I need milk for a balanced diet!” here's a link comparing the nutritional facts of soy to cow’s milk.
ANYWAY, I could go on and on. The point is I read this really inspiring article in the NY Times that I’d love to share with everyone about delicious vegan cupcakes! And how a daring chef named Chloe Coscarelli helped promote ‘the virtues of vegan food’ by creating and submitting absolutely delectable vegan cupcakes into the Food Network’s new show “Cup Cake Wars”. It's a fun, easy and informative read.
I’d also love, love, love to hear your thoughts. So please, take the time and comment. Share a vegan product that you’ve tried and that you love for all our vegetarian readers. Or take the time today to try something that you have never tried before.
This recipe is so delish. It takes a bit of time (and it's not entirely vegan if you don't eat honey)- but it's high in protein and is relatively simple to make.
ReplyDeleteCheck it: http://www.nytimes.com/2010/02/26/health/nutrition/26recipehealth.html
YO! Gotta pick up that Italian sausage you and Kali make all the time. What's it called again?
ReplyDeleteAnd Emily, who is actually not me, that salad looks awesome.