This super delicious but high-budget recipe can be taken down to affordable but still tasty territory with a few substitutions (and by buying your coconut oil at international/asian supermarkets):
Vegan Lemon Meltaway Ball
(Un-Gluten Free’d for Cost, But You Can Re-GF if necessary!)
1 2/3 cup white flour
1/2 teaspoon salt
2 tablespoons maple syrup
1/2 cup lemon juice (more if needed)
2 teaspoons vanilla extract
1/4 cup coconut oil
Then just follow the directions as listed in the link above, and voila! Luxury lemon treats on a non-luxury budget. (You could even bake them into cookies)
This recipe edit will be featured in my upcoming cookbook.
Victoria Moran’s popular book Main Street Vegan hits big with helpful tips and relatable anecdotes on living the vegan life. Chapter two offers up some particularly useful tips for those who’ve already made the journey to vegetarianism but haven’t yet taken the necessary step to veganism. Moran’s short counsel on moving “on to vegan smoothly and efficiently” is (paraphrased):
- Don’t overcompensate for meatlessness with things like cheese, milk and eggs. Whether you’re doing it out of “health” reasons surrounding protein, or just because you can’t think of any meatless dish worth making that doesn’t have some animal product in it, there’s always a better solution to be had. Learn about plant-based protein and where to get it, check out some vegan cookbooks at the library, or browse blogs to get ideas of how to cook without covering everything in animal products.
- Move away from eggs as soon as you can. Moran is quick to banish the myth that eggs (or chicken, for that matter) are the easy path to “humane” animal exploitation: “More than 97 percent of laying hens are, at this time, kept crowded in tiny cages and denied any vestige of a normal life until they’re killed… I know some egg cartons say ‘free-range’ or ‘cage-free’, but the legislation governing such labeling is weak, and the conditions in these hatcheries can be quite grim”.
- Experiment with plant-based foods and recipes. Get excited to try out new things, even if you might fail at first. We don’t all come pre-built with knowledge of how to effectively use nutritional yeast or how to maximize avocado flavour. Even if you feel like you’re a sucky vegan and should just stick to comfortably numb vegetarianism, push forward because it’s worth it. Thinking you’re a “terrible cook” is no excuse to throw in the towel. It may be hard for people who have been good at everything else all their lives and feel like, if you don’t get it right away you’ll never get it. Accept the learning curve and grow as a human being.
If you’re a vegetarian who needs some help going vegan and you’re looking for more resources, check out my FAQ or send me a message.
Anonymous asked: Thank you for running this blog!
It’s my pleasure =)