I am a fat vegan

Ginger molasses dough

I’ve been cooking a lot more these days. Instead of lurking around LES or Chinatown afterwork, I’ve been coming home to COOK. My power ingredients these days are: nutritional yeast, coconut oil/milk, tahini, SoyBoy 5-grain tempeh, curry powder (tumeric/cumin). Also into grains: the other day I made huge portions of barley, and then quinoa. Ah, you ask what a vegan eats? There you go. It’s pretty filling and healthy most of the time. I just gotta add more veggies & fruits in there somewhere.

Tonight I baked. I am way filled with sugar now. Ginger molasses cookies — vegan & gluten-free. GF only because one coworker has a wheat allergy. I’m baking for the coworkers because everyone else on the team (all 4 of us) have been doing a gift exchange. I promised them cookies. So there. It took all night but it’s tasty… just a bit too moist & doughy!

I was never into sweets until I got into veganism. Really. Now I crave cupcakes and cookies and ice cream. I’m getting fatter as a vegan.