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Our Family Is Vegan Free and We Love It
Written by Rachel B. Monday, January 9th, 2012
Hi!
I’ve been free from everything non-vegan for a while now, as has my husband. One of the biggest things we’ve noticed is not necessarily the limited diet (far from it!) but the attitudes of other people. When we were on holiday in Spain five years ago, we could only find a Mexican bar that gave us something remotely adaptable to eat. When were explaining to the waiter that we just wanted a plate of nachos with no cheese, his disbelieving response was ‘What? Sin queso? But that’s just chips!’ He walked off, shaking his head, convinced that the food were really wanted was lost in translation, and that we’d be sorely disappointed when he brought out our food.
Working in the motor industry, my husband works with a lot of strong-minded men – to say they were skeptical of his vegan diet would be putting it lightly! Over the last few years I have loved rising to the challenge of veganising various foods my hubbie thought he’d never eat again. Some of his personal favourites recently have been ‘Crunchie ice-cream bars’, and scotch eggs. He’s also loved showing off all the foods he CAN eat in front of his originally skeptical colleagues. They’ve gone from making carrot jokes that would make your mother blush, to being intrigued enough to put ‘orders’ in to our kitchen – I now have a waiting list of customers!!
Moral of the story? Being ‘free from’ pushes your boundaries, and challenges your creativity. It also makes you thoroughly appreciative of all the things we CAN eat. I love it!
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I was recently given this book by my celaic mother-in-law, and I am so grateful. My sister and I are both celaics, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved celaic. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!
I was recently given this book by my ceialc mother-in-law, and I am so grateful. My sister and I are both ceialcs, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved ceialc. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!
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