My forty days of experimenting with veganism is almost up, and I’ve learned a lot:

1. I could never be a full-time vegan.
2. Nutritional yeast sounds gross, but it is in fact a delicious, complete protein!
3. You have to read the ingredients list on practically everything. Because sometimes, companies like to use dairy products when manufacturing seemingly-lactose-free items. Like croutons. I wish I was kidding.
4. Eating vegan can be a pain, but it definitely doesn’t have to be boring.

Don’t believe number four? Try some of these delicious vegan recipes and you WILL take it back.

Veganism for the Morning: Pancakes

Recipe adapted from allrecipes.com

Ingredients

-          4 cups self-rising flour

-          1 tablespoon white sugar

-          1 tablespoon custard powder

-          2 cups soy milk

Directions

1. In a large bowl, stir together the flour, sugar and custard powder.
2. Mix in the soy milk with a whisk so there are no lumps.
3. Heat a griddle over medium heat, and coat with nonstick cooking spray.
4. Spoon batter onto the surface, and cook until bubbles begin to form on the surface.
5. Flip with a spatula and cook on the other side until golden.

Serves four.

And if this recipe doesn’t do it for you, watch Moby make some vegan pancakes and sausage for breakfast: http://www.youtube.com/watch?v=24aFfyyUCgQ

Photo source: epicurious.com

Veganism for the Kitsch Factor: Cali Rolls

Recipe adapted from postpunkkitchen.com

Equipment

-          Bamboo sushi rolling mat

-          Really sharp serrated knife

-          Rice cooker or pot for rice

-          Large preferably glass bowl to cool rice down in

-          Small saute pan

Ingredients

For the rice:

-          1 cup sushi rice made with 1 1/4 cup water

-          Prepared according to package directions

-          About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)

-          1 teaspoon sugar

For the filling:

-          1/2 avocado, peeled, seeded, sliced into long pieces

-          1/2 Hot house cucumber, peeled & sliced into long thin strips

-          1 tablespoon toasted sesame seeds

-          Four sheets of nori (dried, edible seaweed to wrap the rolls)

Directions

For the rice

1. Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.
2. Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.

For the filling

1. Layer avocado slices and cucumber.
2. Sprinkle with sesame.
3. Roll!

Makes four rolls.

Veganism for the Sweet Tooth: Mocha Chip Muffins

Recipe adapted from postpunkkitchen.com

Equipment

- 1 Muffin tin and paper liners

Ingredients

-          1 1/2 cups all-purpose flour

-          3/4 cup sugar

-          1/4 cup baking cocoa

-          2 teaspoons instant coffee

-          2 1/2 teaspoons baking powder

-          1/2 teaspoon salt

-          1 cup soy milk

-          1/2 cup canola oil

-          2 tablespoons soy yogurt

-          1 teaspoon vanilla extract

-          1/2 cup chocolate chips

Directions

1. Preheat oven to 375 F. Line 12 muffin tins with paper liners.
2. In a large bowl, sift together dry ingredients (flour through salt).
3. In a separate bowl, whisk together wet ingredients (soy milk through yogurt) until emulsified.
4. Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top. Bake 18 – 20 minutes, until a toothpick inserted into the center comes out clean.

Makes twelve muffins.