My (almost) 15-year-old daughter, Camille, has chosen to be vegetarian on and off since she was 5; the rest of the family are omnivores. Last month she made the leap to go from vegetarian to vegan. Vegan means that she consumes nothing that comes from an animal (in addition to giving up meat/poultry/fish, milk, yogurt, eggs, butter, cheese, even honey — because it comes from bees — is off limits).
I applaud my daughter’s decision to go vegan because she is
doing it in response to the tens of hours she’s spent researching animal
welfare, but I worry about her getting the balanced nutrients she needs. It’s
all too easy to consume plates of French fries with ketchup followed by half a
carton of dairy-free ice cream, in the name of "veganism."
The main issue with going from vegetarian to full-on vegan
is that, with the lack of eggs and cheese, meals often don’t taste as good
(just being honest).
I set out to find delicious, vegan recipes that I could
prepare for not only my tenacious-animal-loving daughter, but ones that the
entire family would enjoy, too. Lentil Loaf was one of the first recipes I
found (and quickly discarded). But, after some time, I’ve acquired a decent
little assemblage of naturally delicious, vegan recipes that has proved to my
family that vegan recipes don’t have to suck!