Coconut ``Cheese`` Cake

I can't believe how great this 'cheese' cake is. The texture is perfect. Next time I will use a graham wafer crust instead of the vanilla wafers. They are a bit too sweet.

1 1/2 cups vegan vanilla cookie crumbs
1 cup toasted shredded coconut
1/4 cup earth balance margarine, melted
3 (8oz) containers vegan cream cheese
1 cup sugar
1/4 cup coconut milk
1 tbsp cornstarch
1 1/2 tsp coconut extract
1/2 tsp pure vanilla extract

Bring all ingredients to room temperature. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan. Place the crumbs and 1/4 cup of the coconut in the bottom of the pan, add the margarine, and mix with a fork to blend. Press crumb mixture into bottom and sides of pan and set aside.

In a food processor, combine the cream cheese, sugar, coconut milk, cornstarch, coconut extract, and vanilla and blend until smooth.

Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.

Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4 hours before serving. When ready to serve, sprinkle the top with the remaining toasted coconut. Keep refrigerated.

Is it Bulgar or Bulgur? Bulgur and Pumpkin Pilaf

Still on my pumpkin kick. I like this recipe but it needs some veggies. When I heat up the left overs I will add some onion, zuchini  and kale. Does it look like a piece of KFC??  lol

2 tsp oil
1 cup finely chopped onion
2 cups pumpkin (canned)
2 cinnamon sticks
2 bay leaves
2 tsp curry powder
1 cup bulgur
2 cups vegetable broth
1/4 tsp salt
1/4 tsp pepper
Heat oil in sauce pan add the onion, pumpkin, and spices. Cook for about 5 minutes until the onion is tender. Add bulgur, stir to mix, Cook and stir for about 2 minutes. Add broth, salt and pepper. Bring to a boil, cover and reduce heat. Cook for 15 minutes until liquid is absorbed. Fluff with a fork.

Is there anything better than Naam??

 fettucini supremo

Again the picture doesn't do it justice. It is daiya cheese with gucamole bean sprouts on vegan naam bread and it is the best thing I have ever eaten. So creamy and good. Shredded carrots and beets on the side.

And of course a big cookie for dessert. Mine is a vegan ginger cookie.

PUMPKIN Oh Yeah

I love pumpkin, pumpkin soup, pumpkin ravioli, pumpkin smoothies BUT I had the BEST pumpkin today....filled with flowers. What a BIG surprise...they are so beautiful...I think it's the first time I had flowers sent to me by a man! Wow so nice!

Fried Green Tomatoes with Peanut Sauce

I liked the movie so I thought I would try the dish. Very easy to make and very good. I need to get some more tomatoes because I want more.

3/4 cup of crumbs, I used gluten free bread crumbs, panko would work too or just plain bread crumbs
3 firm green tomatoes, cut into slices
3 tbsp oil (I use coconut oil)
Salt and freshly ground black pepper
3 tbsp creamy almond butter
2 tbsp soy sauce
1 tbsp fresh lemon juice
1 tsp sugar (I use agave)
1/8 tsp cayenne
Dip the tomato slices in the crumbs, turning to coat.
In a large skillet, heat the oil over medium heat. Add the tomato slices. Season with salt and pepper. Cook, turning once, until crisp on both sides, about 8 minutes total.
In a small saucepan, combine the almond butter, soy sauce, lemon juice, sugar, and cayenne, stirring to dissolve the sugar and warm the sauce. Drizzle the sauce over the tomato slices and serve immediately.

Pumpkin Ravioli WOW WOW WOW

I am so proud - I made pasta from scratch AND it turned out! It is one of the  best dishes I ever had. The pumpkin in the ravioli was....words can't describe how great, then mixed with the caramelized onions....oh wow.

1 cup canned pumpkin puree
1/2 cup extra-firm tofu, well drained and crumbled
1/4 cup nutritional yeast
2 tbsp minced fresh parsley
Pinch ground nutmeg
1 tsp salt
Freshly ground black pepper
1 recipe Egg-Free Pasta Dough (recipe follows)
1/4 cup olive oil
1 medium onion, sliced thin
2 cloves of garlic, minced
1 cup peas, thawed

Use paper towel to blot excess liquid from the pumpkin and the tofu, then combine in a food processor with the nutritional yeast, parsley, nutmeg, and salt and pepper. Set aside.
Roll out the pasta dough thinly on a floured surface. Cut the dough into 2 inch wide strips. Place 1 heaping tsp of the stuffing onto 1 pasta strip, about 1 inch from the top. Place another tsp of filling on the pasta strip, about an inch below the first spoonful of filling. Repeat along the entire length of the dough strip. Lightly wet the edges of the dough with water and place a second strip of pasta on top of the first one, covering the filling. Press the two layers of dough together between the portions of filling. Use a knife to trim the sides of the dough to make it straight, then cut across the dough in between each mound of filling to make square ravioli. Use the tines of a fork to press along the edges of the dough to seal the ravioli. Transfer the ravioli to a floured plate and repeat with remaining dough. Set aside.
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are golden brown but not burned. Stir in the peas and season with salt and pepper to taste. Keep warm over very low heat.
In a large pot of boiling salted water, cook the ravioli until they float to the top, about 5 minutes. Drain well and transfer to the pan with the shallots and peas. Cook for a minute or two to mingle the flavours, then transfer to a large serving bowl. Season with lots of pepper and serve immediately.

EGG-FREE PASTA DOUGH
2 cups of flour
1 tsp salt
2 tbsp olive oil
1/2 - 3/4 cup hot water
In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the oil. Pour in 1/2 cup of the water and stirring with a fork, gradually incorporate the flour into the liquid. Add additional water if needed to make a stiff dough.
When the dough is pliable, and not sticky knead it on a lightly floured work surface until smooth, about 2 - 3 minutes. Shape the dough into a disk and wrap it in plastic wrap and let it rest for 15 minutes. The dough is now ready to roll out and cut per recipe instructions.

Ginger Soy Dipping Sauce

Mmmm another great sauce.
1 tbsp grated fresh ginger
2 tsps minced green onions
1 tsp sugar
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup orange juice
Combine all ingredients until well blended. Set aside at room temperature for about 15 minutes before serving or cover and refrigerate until ready to use.
Taste great with chick'n strips.

Sesame-Cilantro Scallion Pancakes

This is a good recipe and I love dipping the wedges in Ginger Soy Dipping Sauce. I think next time I will make them a bit thicker.

2 cups flour
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 1/2 tbsp black sesame seeds
3/4 tsp salt
1 cup water
2 tbsp sesame oil
oil for frying

In a bowl, combine the flour, green onions, cilantro, sesame seeds, and salt. Add the water and sesame oil and mix to form dough. Transfer the dough to a lightly floured surface and divide into 4 pieces. Roll each piece of dough into circles, about 1/4 inch thick.
Heat a thin layer of oil in a skillet on medium heat. Fry the pancakes in batches until golden brown on both sides, turning once, about 3 minutes per side. Drain on paper towels and keep warm while you cook the rest, adding more oil as needed. To serve, cut the pancakes into wedges and serve hot.

Carrots and Parsnips with Apple

This recipe is ok but next time will be great. Next time I will double the apple mixture and when all the ingredients are mixed,  I will mash them.

1 lb carrots, cut diagonally into 1/2 inch slices
1 lb parsnips, cut diagonally into 1/2 inch slices
1 tbsp olive oil
1 Granny Smith apple, peeled, cored, and cut into 1/2 inch dice
1 tsp pure maple syrup
1 tbsp fresh lemon juice
1/8 tsp nutmeg
Salt and freshly ground black pepper

Steam the carrots and parsnips until just tender, about 5 minutes. Set aside.
In a large skillet, heat the oil over medium heat. Add the apple, maple syrup, lemon juice, and nutmeg. cover and cook until the apple is softened, about 4 minutes.
Add the steamed carrots and parsnips and season with salt and pepper to taste. Stir gently to mix well and heat through. Serve immediately.

Cutlets marinated in Tamari-Dijon Sauce

I love the flavour of these patties and they fry up very nice.

Tamari-Dijon Marinade
In a blender, combine all the ingredients and blend until smooth.
2 garlic cloves
1 tbsp dijon mustard
2 tbsp tamari soy sauce
2 tsp balsamic vinegar
1 tsp fresh lemon juice
1/4 tsp ground black pepper
1/4 cup olive oil

Cutlets
6 oz firm tofu, drained and crumbled
3 tbsp shoyu
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
3/4 cup wheat gluten flour
olive oil

Combine everything but the oil in a food processor. Process until well mixed. Divide the mixture into 6 equal parts and make very thin patties. Heat the oil over medium in skillet, add the cutlets and cook until nicely browned.  Serve immediately(or they turn rubbery) top with your favourite sauce.
* I marinated them before I cooked them in the Tamari-Dijon sauce. Then after 30 minutes fried them up.

Roasted Broccoli

Preheat oven to 425. In a bowl combine broccoli stems that have been washed and dried completely, one garlic clove sliced, some salt and olive oil. Mix and roast in oven for about 20 minutes or until tender. Sprinkle on some nutritional yeast. Very good!

Baba Ghanoush

Mmmmm. This dip is great with pita bread. It has tahini and garlic so similar to humus.

1 large eggplant, halved lengthwise
3 garlic cloves, slivered
1/4 cup tahini
2 tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper

Preheat the oven to 425 degrees. Lightly oil a baking pan and set aside. Make small slits in the cut sides of the eggplant and press the garlic into the slits. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes.  Set aside to cool.
Scoop the cooked eggplant flesh into a food processor. Add tahini, lemon, salt and cayenne. Process until smooth.
Transfer to a bowl. Sprinkle with parsley if you want. I also sprinkled with black sesame seeds.

Happy Thanksgiving Day my fellow Canadians!!!!! My Dinner Menu....

This has to be one of my favourite meals EVER. So good. I am so full right now and in my happy place.


Starter
Curried Pumpkin Soup

Main
Pastry Wrapped Portobello Mushrooms with Brown Sauce
Sweet Potato and Apple Gratin
Sesame Stuffed Spaghetti Squash

Dessert
Ginger Molasses Bread with Blueberries, topped with cashew creme


Happy Thanksgiving Everyone!!! And happy eating.

Ginger Molasses Bread with Blueberries and topped with Cashew Creme

The cashew creme is heavenly. So rich and good. Way better then whip cream. The bread is very 'molassesy' and reminds me of ginger bread houses and men. Another great thanksgiving recipe. Family approved.

GINGER MOLASSES BREAD WITH BLUEBERRIES
1 cup warm soy milk
1 tbsp cider vinegar
2 cups all purpose flour
1/2 cornmeal
1/2 cup sugar
1 tbsp ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup dark molasses
1/2 cup blueberries

Preheat the oven to 350 degrees. Lightly oil a loaf pan.
In a small bowl, combine the warm soy milk and vinegar and set aside.
In a large bowl, combine the flour, cornmeal, sugar, ginger, baking soda, baking powder, and salt. Mix well.
Add the molasses and the soy milk mixture to the four mixture and stir until the batter is just mixed. Fold in the blueberries and transfer to pan.
Bake until firm and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool slightly before removing from the pan, then continue to cool on a wire rack before slicing.

CASHEW CREME
1 cup unsalted raw cashews
1/4 cup almond milk
1/4 cup maple syrup
1 tsp pure vanilla extract
Process all ingredients until smooth and creamy, making sure there are no cashew bits. Transfer to a bowl and refrigerate until chilled.

Sesame Stuffed Spaghetti Squash

WOW WOW WOW.  You have to try this one. Amazing and it looks great. Mmmmmmmmmmmmmmmmmmm

SESAME STUFFED SPAGHETTI SQUASH
1 large spaghetti squash
1 tbsp oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 garlic clove, minced
1 tsp grated fresh ginger
1 medium carrot, grated
1/2 cup frozen peas, thawed
3 tbsp minced fresh cilantro
1/3 cup tahini
3 tbsp shoyu
1 tbsp sesame oil
1/2 cup water
2 tbsp black sesame seeds, for garnish

Preheat the oven to 400 degrees. Pierce the squash with a fork and place it on ungreased baking sheet. Bake until just tender, about 45 minutes. Remove from the oven and set aside to cool. Lower the oven temperature to 350. Lightly oil a 9 X 13 inch baking pan and set aside.
When the squash is cool enough to handle cut it in half lengthwise and remove the discard the seeds. Use a fork to scoop out the "spaghetti" strands and reserve along with the shells.
In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until tender, about 5 minutes. stir in the ginger, carrot, and peas and cook, uncovered, 1 minute longer. Add the reserved squash pulp and cilantro and set aside. Ina small bowl, combine the tahini, shoyu, sesame oil, and water, stirring until well blended. Stir as much of the sauce into the stuffing mixture as needed to moisten. Toss gently to combine.
Spoon the mixture into the squash shells and arrange them in the prepared pan. Cover tightly with foil and bake until hot, about 20 minutes. Drizzle with any remaining sauce and garnish with black sesame seeds.

Sweet Potato and Apple Gratin

Everyone in the family loved this one. Perfect Thanksgiving dish. The combination of yams and apples works very well.

1 cup water
3 tbsp vegan margarine
2 lbs yams, peeled and grated
1 large granny smith apple, peeled and cored, and grated (I used 2 medium granny smith apples)
1 1/2 tbsp light brown sugar
1 tsp ground all spice (I didn't have so I used 1/2 tsp nutmeg)
1 tsp ground cinnamon\1/2 salt
1/4 tsp freshly ground pepper
2 tbsp coarsely ground pecans

Preheat oven to 375 degrees. Lightly oil a large gratin dish or 10 inch square baking pan and set aside.
In a large saucepan, bring the water to a boil over high heat. Add 2 tbsp of the margarine, stirring to melt. Add the yams, apple, sugar, allspice, cinnamon, salt and pepper. Mix thoroughly, then spoon the mixture into the gratin dish.
Dot with the remaining margarine. Bake until firm and crisp around the edges, 50 - 60 minutes. During the last 10 minutes of baking, sprinkle with pecans. Serve immediately.

Pastry Wrapped Portobello with Brown Sauce

This recipe tastes good but also looks great. The stuffing inside is great and the brown sauce is amazing. We put the brown sauce on potatoes too.

PASTRY WRAPPED PORTOBELLOS

5 large portobello mushrooms, lightly rinsed and patted dry
2 tbsp olive oil
1 medium bunch of green onions, chopped
1/2 cup finely chopped walnuts
1 tbsp shoyu
1/2 cup dry unseasoned bread crumbs
1/2 tsp dried thyme
Salt and freshly ground pepper
1 sheet frozen puff pastry, thawed

Stem the mushrooms and reserve. Carefully scrape the gills out of the mushrooms and set 4 of the mushroom caps aside. Chop the fifth mushroom and the reserved stems and set aside.
In a large skillet, heat 1 tbsp of the oil over medium heat. Add the chopped mushrooms, green onions, and walnuts, and cook, stirring for 5 minutes. Transfer to a large bowl and set aside to cool.
In the same skillet, heat the remaining 1 tbsp of oil. Add the reserved mushroom caps and cook until they soften slightly.Sprinkle with shoyu and cook until the liquid evaporates. Set aside on paper towels to cool and drain any liquid.
Add the bread crumbs, thyme and salt and pepper to taste to the cooked mushrooms mixture. Mix well, then set aside until completely cool. Preheat the oven to 425 degrees.
Roll out the puff pastry to make a 5 inch square. Centre each mushroom cap on the pastry square, gill side up. Press 1/4 of the stuffing mixture into each mushroom cap. Fold the pastry over each mushroom to enclose, overlapping slightly. Press the edges together to seal. Set the bundles, seam side down, on a baking sheet. Use a small knife to cut a few small steam vents in the tops of the pastry. Bake until the pastry is golden brown., about 12 minutes. Serve immediately.

BASIC BROWN SAUCE
2 Tbsp olive oil
1/2 cup chopped yellow onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup all purpose flour
2 cups veggy broth
1/4 cup dry red wine
2 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried thyme
2 tbsp soy sauce

In a large sauce pan, heat the oil over medium heat. Add the onion, carrots, celery,and garlic. Cook, stirring, until softened and lightly browned, about 10 minutes.
Add the flour and stir constantly until the four is absorbed into the oil. Cook for another minute and add 1 cup of the broth.
When the mixture thickens, stir in the remaining 1 cup broth; the wine, tomato paste, basil, thyme, and soy sauce. Stir until the mixture becomes smooth. Cover and simmer over low heat for 10 minutes.
Puree the sauce in the saucepan with an immersion blender. Serve hot.

Curried Pumpkin Soup

This is my new favourite soup. I topped it with roasted cashews and parsley. Very very good.

CURRIED PUMPKIN SOUP
1 tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
1 tsp fresh grated ginger
1 tbsp hot or mild curry powder
1 tbsp sugar
2 cups pumpkin puree
3 cups vegetable broth
Salt
1 (13oz) can unsweetened coconut milk
1 tbsp minced parsley (garnish)
Chopped roasted cashews (garnish)

In a large soup pot, heat the oil over medium heat. Add the onion and garlic and cover and cook until softened, about 7 minutes. Stir in the ginger, curry powder, and sugar and cook for 30 seconds over low heat, stirring constantly. Stir in the pumpkin, broth, and salt to taste and bring to a boil. Reduce heat to low, cover, and simmer, uncovered, until the flavours are blended, about 15 minutes.
Use a hand held blender to puree the soup and season with salt and pepper to taste. Add coconut milk and heat until hot.
Ladle into soup bowls, sprinkle with parsley and cashews and serve.

Rice Noodles with Coconut Creme

Another great dish. Mmmmm so good. I love the soft rice noodles and the coconut milk makes it so creamy.

12 oz rice noodles
2 tbsp grapeseed oil
1 small red bell pepper, finely chopped (I didn't add b/c I didn't have any on hand)
2 medium shallots, minced
2 tsp grated fresh ginger
1/4 tsp crushed red pepper
1 (13oz) can unsweetened coconut milk
3 tbsp shoyu
2 tsp light brown sugar
1 cup cooked shelled edamame
4 green onions, coarsely chopped
1 medium carrot, shredded
1 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, for garnish

Cook the noodles according to package directions. Drain well and rinse under cold water, and set aside.
In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the bell pepper and shallots and cook until softened, about 3 minutes. Add the ginger and crushed red pepper. Stir in the coconut milk, shoyu, and sugar. Add the cooked edamame and keep warm over low heat.
In a large skillet or wok, heat the remaining 1 tbsp of oil over medium high heat. Add the green onions, carrot, and peas and cook 2 minutes. Season with salt and pepper to taste. Add the cooked noodles and sauce to the skillet and toss gently to combine and heat through. Serve sprinkled with cilantro.

Kale and Sweet Potatoes, served with marinated fried tofu topped with 'hollandaze' sauce

I cut up firm tofu into slices add shoyu, sesame oil, garlic, agave syrup,onion, salt and pepper and let it marinade over night. Fry up and top with 'hollandaze' sauce. HAPPY HAPPY food, so good.

This simple recipe is really good, comfort food. Perfect autumn food.

Kale and Sweet Potatoes
1 tbsp olive oil
1 small onion, minced
1 lb of kale (I used one bunch) stems removed and chopped
1 1b yams, peeled and cut into 1/2 inch dice
1 1/2 cups of vegetable broth
Salt and freshly ground black pepper

In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened. Add the kale, sweet potatoes, and broth. Season with salt and pepper to taste.
Cover and bring to a boil, then reduce heat to medium and cook, partially covered, stirring occasionally, until the vegetables are tender and the liquid has evaporated, about 20 minutes. Serve immediately.

Black Bean and Walnut Croquettes

The picture doesn't do this recipe justice. Because it is coated in bread crumbs it has a crispy outside and a soft inside. It is so good. mmmmm. The hollandaze sauce is amazing. Absolutely Amazing. Like I said before I could bathe in it. The combination of these two is HEAVEN.

3/4 cup walnut pieces
3 green onions, chopped
3 tbsp fresh parsley, coarsely chopped
1 cup cooked or canned black beans
1 tbsp soy sauce
1/2 cup wheat gluten flour
1 tsp dried savory
Salt and Pepper
bread crumbs
2 tbsp olive oil

In a food processor, combine the walnuts, onions, parsley and process until finely ground. Add the black beans, soy sauce, flour, savory, and salt and pepper to taste. Process until smooth and well combined.
Use your hands to shape the mixture into 8 small patties. Place the bread crumbs in a shallow bowl, Dredge the croquettes in the crumbs until coated and arrange on a plate. Refriderate to firm up, about 20 minutes.
In a large skillet, heat the oil over medium heat. Add the croquettes and cook until browned on both sides, about 5 minute per side. Serve immediately.
I topped these with "hollandaze sauce". Recipe in previous post.

Coconut Jasmine Rice and edamame

My family LOVES this one. Again I could eat the whole pot it is SO good. It is creamy and the jasmine rice
is so fragrant and mixed with edamame and cilantro WOW WOW WOW.

1 1/2 cups shelled fresh or frozen edamame
1 1/2 cups jasmine rice
2 (14oz) cans unsweetened coconut milk
1 cup water
Salt
1/2 cup minced fresh cilantro
1/2 cup chopped roasted cashews

Bring a large saucepan of salted water to a boil over high heat. Add the edamame and cook until tender, about 10 minutes. Drain and set aside. In a large saucepan, combine the rice, milk, and water and bring to a boil, stirring occasionally. Reduce heat to low, add salt to taste, cover, and simmer until the rice is tender, about 20 minutes.
Stir in the cooked edamame, cover, and remove from heat. Set aside for 10 minutes. Transfer to a serving bowl and stir in the cilantro and cashews. Serve immediately.

Spicy Sesame Noodles with Green Beans

This is another amazing recipe. The tahini adds a "nutty" flavour that goes so good with sesame oil and crushed red pepper. 
2 tbsp tahini
1 tbsp sugar
3 tbsp rice wine vinegar
1/4 tsp crushed red pepper
1/4 cup soy sauce
2 tbsp water
8 oz green beans, trimmed and cut into 1 inch pieces
12 oz soba noodles (mine said buckwheat soba noodles and I only used 6oz of noodles)
1 tbsp sesame oil
1 tbsp grapeseed oil
1 medium red bell pepper, thinly sliced
2 garlic cloves, minced
2 tsp freshly grated ginger
1 tbsp sesame seeds, for garnish (even better if toasted)

In a small bowl, combine the tahini, sugar, rice wine vinegar, and crushed red pepper until well blended. Stir in the soy sauce and water until blended. Set aside.
Steam the green beans until just tender, about 5 minutes. Remove and rinse under cold water. Drain well and set aside. Cook the noodles according to package directions. Drain well, rinse, toss with the sesame oil, and set aside.
In a large skillet or wok, heat the oil over medium heat. Add the bell pepper, garlic, and ginger and stir-fry until softened, about1 minute. Add the beans, noodles, and sauce and toss to combine. Heat through.
Transfer to a large serving bowl and sprinkle with sesame seeds. Serve immediately.

Why NOT to be a vegan

• Most people don't know what it is and can't pronounce it
• It's hard to get a decent meal in a restaurant
• People who heard you are a vegan expect you to be really thin when they meet you. Sorry and by the way cows are vegan.
• Sometimes when you are watching people eat meat, you get kind of queasy
• People assume that you are a radical, tree hugging, peacenik, which maybe you are, but still...
• Your in-laws think you are strange, well even your own family thinks you are strange :P
• You go to some one's house for dinner. First they try to feed you fish, figuring somehow that fish is a vegetable. When that is politely turned down, they offer you the potatoes smothered in cheese and sour cream. When that still isn't acceptable to you, they rummage around the fridge to find a head of lettuce for you to graze on.  And you told them you are a vegan when they invited you.
• Your friends tell you that cheese less pizza is not real pizza and won't split one with you.
• When you tell someone that you are vegan, they tell you that they really want to eat healthier and go into all the reasons (excuses) why it's hard and they can't. But you weren't interested in having the conversation go in that direction and you can't seem to get them off it.
• It is really tiresome the zillionth time someone asks you "what do you eat?" with that you-must-be-crazy look on their face
• The lunch you bring to work becomes the topic of conversation EVERY DAY
• Others feel driven to point of that vegetables are alive too
• People are insulted if you won't eat their food when visiting them
• People will never believe in their hearts (no matter how often you tell them) that you eat this way all the time, even at home. (After all, you can't live without meat can you?)
• People assume you are offended by every little thing
• People assume you are vegan because you are trying to lose weight, then they say, "lean chicken is the ticket! remember, lean chicken!"
• After getting to know you for your sparkling personality, (not to mention stunning good looks) people acted stunned and tricked when you finally get around to mentioning that you are vegan. You desperately try to think of a good attention-grabbing remark to fill the awkward silence. It's times like these I wish I was gay
• People assume that being vegan means you don't do anything unhealthy, like eat chocolate or drink. So when you do these things they act all shocked. (but nobody is shocked when you meat eater friend smokes...hmmm)
• When I tell someone I don't eat anything with a face they reply "well potatoes have eyes and lettuce has a head
• Because you can't stand telling one more person that Jell-O is an animal product and having them say, "O no it is not"