This weekend was spent in Seattle and Vancouver, visiting family. The weather was surprisingly great (it only rained at night) and a majority of the trip was spent eating, sleeping, and talking..pretty much the best kind of vacation!
One of the meals was spent at Araya’s Place. Araya’s is a vegan Thai place in downtown Seattle. We opted for the buffet instead of ordering off the menu..and let me tell you, the food was amazing! Thai is one of my favorite cuisines and if I lived in Seattle there’s no doubt that I would be at Araya’s every week. For those that eat meat, you won’t even feel like you are missing anything.
Thai iced coffee, pad thai, fried rice, and green curry.
Araya’s had a lot of pamphlets about the vegan lifestyle, which got me thinking: could I be a vegan? I am already a vegetarian, so it would just mean cutting all dairy products of out my diet. To be honest, I don’t really care much for eggs..I never really crave them. Since I’ve picked up Ener-G Egg Replacer (a boxed, non perishable powder that you can find at Whole Foods or ordered online) I don’t even use eggs when I bake. So really all that I would be giving up is cheese, which I love. Oh, and milk. That would be a big one.
I think I will make an effort to become vegan (or at least eat less dairy products) because the paraphernalia I read indicated that even cage free, free-range, and organic egg farms still engage in inhuman activities to the hens.
Have you gone (or thought about going) vegan? I’d love to hear your thoughts!
In case you are interested, here are some egg replacements for baking:
Energ E Egg Replacer – My personal favorite choice for egg replacer. It works well with everything, except brownies.
Potato Starch = 2 Teaspoons + 1 Teaspoon water for 1 egg
Corn Starch = 2 teaspoons + I teaspoon water for egg
Soy Powder = 1 teaspoon + 2 teaspoons water for 1 egg
Ground Flax Seed = 1 Teaspoon + 3 teaspoon water for 1 egg
Banana = 1/2 banana for 1 egg
Applesauce = 1/4 cup applesauce for 1 egg