Part-Time Vegan, Day 1

Well, my first vegan day has proved to be interesting.

Here's what I ate today:

Breakfast was carrot cake pancakes.

Lunch was a tomato and avocado sandwich with crackers, carrots and fruit.

Snack was whole wheat bread with homemade jelly.

Dinner was faux alfredo with broccoli.

Snack was homemade graham crackers and some almond milk.

Day one hasn't been so bad.  Breakfast was easy- the pancakes were just a little different in texture than normal pancakes.  Lunch was typical- something I'd eat normally.  I had to snack in the afternoon because I just wasn't full from lunch, even though it seemed like I ate a lot.  The baby and I were the only ones who thought dinner was good- hubs was not a fan.  Looks like I'll be eating lots of leftovers this week.. so heads up about the not-so-interesting lunches in my future.

Things I learned today?

It takes a lot of planning to be vegan.

Doing a vegan experiment might annoy your non-vegan spouse.

It might be better not to "vegan-ize" familiar favorites.  Instead, I'll stick to making good stuff that just happens to be vegan.

I might regret this experiment.

I'm not quitting, though!

(Mostly because I already bought the groceries.)

Recipes for the pancakes and the alfredo sauce below!

Carrot Cake Pancakes

Post Punk Kitchen

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1  cup peeled grated carrot, about 6 ounce (try to get the smallest pieces you can so they cook fast)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Hurry Up Alfredo
Vegan Yum Yum
Makes anywhere from 2-8 servings, depending on how much sauce you like!


1 Cup Soymilk (I used plain almond milk)
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast (you should be able to find this in the organic/natural section)
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. Just blend extra-long, or perhaps strain if if you want it perfectly smooth.

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

This post is part of

Go see what it's all about!