Before you worry that you’ll never see another pastry post from me again, I haven’t gone vegan. Entirely, at least. But right before finals began, I did a four-day vegan, gluten-free, low sugar cleanse. We’ll call it my green-and-brown diet. Here’s the thing about veganism: I always thought it would be really hard, but in many ways, it was easier than I expected.
For those of you who may not have a vegan friend to learn from, vegans abstain from all animal products, including milk, cheese, eggs, and honey. They often carry this practice into their life as a whole, carefully ensuring that they also avoid clothing and other items made from animals. Vegans have the lowest carbon footprint (in terms of food) of any other dietary group.
What I learned during those four days and since then, as though I’m not wholly vegan I’m trying to make more of my meals vegan, is the importance of paying attention to what ingredients are in my dishes or in products I buy. And that’s something I think we all need to be more vigilant about, no matter how we eat.
I also learned that being vegan doesn’t mean you miss out on everything you once enjoyed. I had one of the most phenomenal doughnuts ever last week — from a vegan donut company.
This week, it’s all about being vegan on pizzelles. I hope you enjoy what’s to come.
{photo by me, taken at the San Francisco Ferry Building Farmer’s Market}