And still another Introduction...

[Guest guest]

Hi everyone!

 

I've been on the list for a while now, and since everyone else is doing

intros I figure I'll throw mine in as well.

 

I'll be 27 in a few weeks, and live in the Castro district of SF with my

husband and our two cats. I am a web developer who does independent

contracting, and I also work full time at a law office downtown managing

their web development.

 

I've been vegan for a little over a year now, and vegetarian for 6

months before that. I actually gave up meat entirely the day before

Thanksgiving - it was the first year that I'd tried to cook for the

holiday, and I was writing out my shopping list. I just couldn't go

through with it. I sat there for quite a while, trying to figure out

what to do next, and realized that, really, all animals were " equal " in

my eyes - I went vegetarian there and then, and haven't looked back. (I

ended up making the cover recipe from that month's Vegetarian Times,

stuffed acorn squash, which was TERRIBLE!)

 

My husband has cut back on his intake of animal products immensely since

I've started down this path, and he jokes that he's " 90% vegan " which is

probably pretty close to true. :-)

 

Our office has " cake day " once a month to celebrate everyone's

birthdays. When I started, I asked the person in charge of ordering the

cakes if it would be ok for me to bring in a vegan cake, so that I could

join in the festivities. She said that would be great, as there were

other people who had asked for vegan cakes in the past - she'd asked for

more information as she didn't know where to order them, and apparently

no one ever got back to her! So every month, I drag in a cake on the

Muni, and put out a little sign that says the cake name, and " vegan " .

I've never taken home leftovers! My boss is also allergic to dairy so

he's really happy when I bring in vegan treats.

 

Fun fact: in high school, there were 4 of us who were really close

friends, but we all went our separate ways after graduation. It turns

out that 3 out of the 4 are now vegan - how's that for a statistic! The

other one is gradually cutting back her meat consumption and recently

asked me for some of my favorite vegan recipes. Here's my current addiction:

 

 

Surprisingly Nondairy Curry Dip

From Delicious Living magazine

Makes about 2 cups

 

With its unique blend of sweet and spicy flavors, we predict this quick

dip will become your new favorite party treat.

 

1/4 cup raisins

3 tablespoons water

1 package (12.3 ounces) Mori-Nu Silken Tofu, firm

2 tablespoons chopped onion

1/2 clove garlic, peeled

1/4 cup unsweetened shredded coconut

1/2 teaspoon Sea Salt

1-1/2 teaspoons curry powder

1/4 teaspoon cinnamon

2 teaspoons lemon juice

2 tablespoons canola oil

Vegetable crudités, Pita Bread Wedges, Tortilla Chips, and/or Potato Chips

 

Soak raisins in water while assembling other ingredients. In a blender

or food processor, combine remaining ingredients in the order listed.

Add raisins and soaking water. Blend until well mixed and creamy (it

will

still have some texture). Serve with vegetable crudités, pita wedges

and/or chips.

 

Nutrition Facts Per Serving: (1/4 cup)

Calories: 77 calories

Fat: 5g (1g saturated)

% fat calories: 58

Cholesterol: 0mg

Carbohydrate: 5g

Protein: 3g

 

 

 

Cheers!

-Kim