I just finished reading this great book “Help! My Child Stopped Eating Meat!” by Carol J. Adams. I am so thankful that Patti B., co author of “How to Eat like a Vegetarian, Even if You Never Want to Be One”, recommended this book to me, for it is such a great resource.
This book comes in handy when you, or someone you know, doesn’t agree with the idea of their child, friend, or family member becoming vegan. This book includes many tools to helping you understand your loved ones and is just a great reference to have period. It goes in depth about the emotional as well as practice issues a family member might have in this situation and helps give solutions to those concerns. She also talks about the nutritional facts and what you need to look for in a vegan diet, before going on to list a bunch of recipes that are not only tasty but nutritional.
The more I read about being vegan, the more I realize that it is not only a diet, but a life style. Many vegans will not buy anything that has animal products in it, or has harmed animals in the process of making it. This means they obviously do not wear leather or fur, but also that they avoid using candles, soap, and other products that often have animal products in them.
This morning I baked classic banana bread with a twist…it has tofu in it! This is from the same book (“The Giant book of Tofu Cooking” by K. Lee Evans and Chris Rankin) as some of the other recipes I’ve been making. I have always been a fan of banana bread, but never before have I made it without dairy or eggs.
12 ounces of silken tofu
2 cups of flour
1 cup of sugar
1 cup of sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla
1 cup ripe bananas, mashed (best if you wait until the banana is completely brown)
¾ cup walnut pieces
Step 1: In a large mixing bowl combine flour, baking soda, and salt. In a separate bowl beat the sugar, oil, vanilla, and bananas.
Step 2: Beat everything in one bowl together, and then fold the walnuts into the mixture.
Step 3: Pour the mixture into an oiled bread pan, and bake at 350 for 1 hour.