BEING VEGAN: Dessert for Breakfast

After an amazing fund-raising dinner with the folks from Piedmont Farm Animal Refuge and an entertaining (and educational) presentation by animal advocate Gary Lowenthal, I woke up this morning with a renewed enthusiasm for vegan cooking.  Katie and I have been vegan for more than three years now and, I can’t lie, our meals have become rather run-of-the-mill.  Delicious, sure – but less varied than they once were.  As I rolled out of bed I did a quick cabinet inventory for pancake ingredients, made a run to Weaver Street Market as Katie made coffee, and within the hour we were stuffing our bellies with amazing vegan pancakes topped with So Delicious vanilla yogurt and fresh raspberries (and real maple syrup of course).  Just because we are vegan doesn’t mean we eat healthy!


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