Hi Loyal Readers and Bakers!
I have a confession to make…Because of various health concerns and life changes, after four years I am not vegan anymore! I still continue to bake mostly vegan desserts but I have been experimenting with dairy products and I’d like to share some of those recipes with you. I’ll take pictures and share the recipes for all the vegan and non-vegan delicious treats that I concoct, still on this blog. I’ve created a new category “vegan” which you can check if you want to exclusively look for vegan recipes.
I hope you enjoy my future posts, both vegan and not!
If you want to convert non-vegan recipes to make them vegan, here’s a helpful cheat-sheet:
cream cheese can always be replaced with Tofutti Cream Cheese (plain/original flavor)
butter can be replaced with Earth Balance margarine
eggs can be replaced with: 1/3 cup applesauce, EnerG Egg Replacer, half of a mashed banana, 1 tablespoon of cornstarch blended with 2 tablespoons of warm water, 1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water, or a variety of other binding agents depending on what consistency you want your baked good to have (or what properties you need your egg replacer to have (binding, rising, etc.)).
Cookies and Candids 
Good for you for being flexible and making changes. Enjoy this part of your journey 😉 I was dairy-free for about a year, as part of an overall overhaul, but find that I can now tolerate dairy in moderation. It’s nice 🙂
I’ve been a big fan of this blog for over a year, and it started my obsession with food blogs. While I was drawn here for the vegan recipes, and am still a practicing vegan, I applaud this decision! Good for you for listening to your body. It will thank you a million times over.
I will remain a vegan until my body tells me it wants to do something different, but I wish more people would design their diets that way– vegan or otherwise. I will continue to read your blog faithfully. Thank you for sharing your recipes and your decision!