Fears About Becoming Vegan & Apple Spice Bread
Many folks have valid fears about transitioning to a plant-based or vegan diet. How will you deal with family, friends or peers? What will you eat when you’re on-the-go? How do you answer all of the questions that people will ask you when they hear you’re living a vegan lifestyle? Won’t my child be ostracized if they’re the only vegan child at school?
For some people, making the change to live vegan is because they’ve heard about the cruelty associated with factory farming (that’s why I wrote this book). For others, it has nothing to do with animals but they do it for health reasons or environmental causes. And for some, they just feel a pull in that direction and think the time is right.
Although there are so many excuses (and reasons) why more people aren’t eating a vegan or even vegetarian diet, once you make the change, the tradeoff is well worth it.
-you somehow feel more at peace
-you somehow feel more in touch with nature (weird, but true!)
-you walk around feeling cleaner and lighter
-a whole new world of food opens up
In dealing with family members, friends, coworkers or peers, arm yourself with as much knowledge as possible. Be prepared to answer questions like “where do you get your protein from?”, “so you’re a tree-hugger now?”, “what do you eat?” and even “how can I eat a more plant-based diet too?”.
A great general answer to those who are wondering if you’ve gone off the deep end is to simply say you want to be healthier. And the great part about that is you’re not only honestly treating your body better, but you are also being better to the Earth and to animals. It’s a win-win-win!
If you want to convince others to become vegans too, one of the best ways to go about it is through their stomachs! Spewing vegan facts about why someone should or shouldn’t eat meat or dairy without them asking you first is an invitation for conflict. Most people will be offended if you offer up plant-based wisdom and advice without being prompted to do so. Remember that non-vegans are still good folks, they just don’t have the information and knowledge yet to make the decision for themselves.
The next time you have an opportunity to cook for someone, whether it be a potluck, classroom snack or dinner party, bring your favorite vegan dish. I’ve found it best not to mention it’s a “plant-based” item until after they’ve tried it. Most of the time, people will be pleasantly surprised!
Also, it might be a good idea to have a talk with your pediatrician or doctor about your new lifestyle choices. Many doctors (even the great ones) just don’t have the knowledge base to fully support your decision. Maybe you could go in armed with the nutritional facts you’ve learned so far or a book you recommend and start a discussion.
Did you know that in America, doctors receive only a few hours of nutrition training during their many years of medical school? Don’t believe me? Check out this NY Times Article written by a doctor. Shocking, in my opinion. It doesn’t really support the famous Hippocrates quote “Let thy food be thy medicine and thy medicine be thy food” now does it?
In my own personal experience, I give my older two kids the freedom to choose if they want to be vegan or not by allowing them to make their food choices on their own (for the most part). They seem to be trained now to ask if there are any animal products in foods they’re uncertain of. I do remind them to be kind if someone next to them is eating meat or peeling a cheese stick. No need to make anyone feel badly about their decisions. I honestly don’t think my vegan kids feel left out. If anything, they feel proactive and proud about making a personal decision that has such positive effects on the world.
The Food Revolution by John Robbins
And now, for a long awaited recipe…since fall is in the air (barely where I live, but I think I saw a few leaves drop today…okay, so maybe my toddler was shaking the branch, but still…) I thought this Apple Spice Bread would be the perfect snack, breakfast or dessert treat right now!
yields 1 loaf, 12 muffins or 24 mini muffins
1 C. dairy-free milk
1 Tb. apple cider vinegar
2 C. whole wheat flour (or spelt…)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 C. applesauce, unsweetened
1 Tb. canola oil
3/4 C. date sugar
1/4 C. dairy-free apple or vanilla yogurt (although plain works too)
2 apples, peeled, cored and pureed or finely chopped
Preheat oven to 350F. Spray 9″ x 5″ loaf pan with non-stick spray.
In small bowl, combine milk and apple cider vinegar and set aside (this will magically turn into “buttermilk” by curdling a bit)
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In large bowl, mix together applesauce, oil, sugar and yogurt until well incorporated.
Add dry ingredients to wet, stirring until just combined.
Stir in apples.
Bake 45 minutes or until toothpick inserted in center comes out clean.
Cool on wire cooling rack 10 minutes, then slice and spread with Earth Balance butter…mmm!
Store in plastic ziplock bag or airtight container once completely cooled. (Easy to freeze too!)
*These would make great muffins or mini-muffins too! Just cook them for 18-20 minutes instead.
*You could also add a streusal topping to this (1 C. flour, 1/2 C. date sugar, 2 tsp. cinnamon, 1/2 C. vegan butter, melted: combine all ingredients in medium bowl and sprinkle on top when 10 minutes of baking time are remaining)
- 1 C. dairy-free milk
- 1 Tb. apple cider vinegar
- 2 C. whole wheat flour (or spelt...)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 2 tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ C. applesauce, unsweetened
- 1 Tb. canola oil
- ¾ C. date sugar
- ¼ C. dairy-free apple or vanilla yogurt (although plain works too)
- 2 apples, peeled, cored and pureed or finely chopped
- Preheat oven to 350F. Spray 9" x 5" loaf pan with non-stick spray.
- In small bowl, combine milk and apple cider vinegar and set aside (this will magically turn into "buttermilk" by curdling a bit)
- In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In large bowl, mix together applesauce, oil, sugar and yogurt until well incorporated.
- Add dry ingredients to wet, stirring until just combined.
- Stir in apples.
- Bake 45 minutes or until toothpick inserted in center comes out clean.
- Cool on wire cooling rack 10 minutes, then slice and spread with Earth Balance butter...mmm!
- Store in plastic ziplock bag or airtight container once completely cooled. (Easy to freeze too!)
- *These would make great muffins or mini-muffins too! Just cook them for 18-20 minutes instead.
- *You could also add a streusal topping to this (1 C. flour, ½ C. date sugar, 2 tsp. cinnamon, ½ C. vegan butter, melted: combine all ingredients in medium bowl and sprinkle on top when 10 minutes of baking time are remaining)