When buying canned, packaged, or prepared foods, be sure to read the ingredient labels to check for unexpected animal additives, like dairy, chicken or beef broth/stocks, eggs, and so forth. Several brands of veggie burgers, for example contain eggs and/or cheese. Beware these animal ingredients with fancy names:
Albumen – Derived from milk or egg whites and used as a food binder in soups and baked goods.
Casein – A protein in cow's milk with ingredient names like ammonium caseinate, calcium caseinate, potassium caseinate, and sodium caseinate. Used to enhance the texture of foods, including cereals, breads, and chocolates.
Gelatin – Get this: Gelatin is made by boiling the skin, tendons, ligaments, and/or bones of cows and pigs. Yuck!
Lard – Pig fat occasionally used in cooking and baking.
Lecithin – Animal-based lecithin comes from animal fat and eggs (soy lecithin is made with soybeans) and is used as an emulsifier.
Whey – The remaining liquid after milk curds are separated out, whey is often found in protein powders and energy bars.

While plant- and apartment-sitting for a friend in New York City recently, I (Lisa) opened the freezer and beheld this view (at left). She instructed me to "eat anything in the house," so I simply could not believe my good fortune: I had just come face-to-face with 33 pints (I counted) of premium ice cream. Grab the Swiss Almond Vanilla, climb into bed, and flip on the TV. My night of bliss was about to begin!

Ooops, then I remembered: I'm a vegan. I don't eat ice cream. Talk about a killjoy! During my omnivorous life–just four years ago–I ate ice cream pretty much every night. So when I decided to "switch teams," the thought of ditching my beloved dessert was nearly unthinkable.

But I quickly discovered non-dairy substitutes that satisfy my cravings: the So Delicious "ice cream" products are exactly that–soooo delicious. I'm partial to those made with coconut milk, and I sometimes go ultra decadent and add my own goodies (vegan chocolate chips, nuts, etc.).  When craving something lighter and more refreshing, I love Haagen-Dazs sorbets, especially mango.

What are your faves? Please share!

Note: Not to be a downer, but someone's gotta say it: Remember, even vegan "ice cream" can be high in sugar, calorie, and fat. Eat in moderation.

So a lot of people we meet think eating vegan pretty much boils down to tofu, carrots, and the gastronomic equivalent of cardboard. Well, talk about a vegan ambush: When I (Lisa) spoke to a group of businesspeople recently about The Vegan Cheat Sheet, the audience raved about the muffins and yogurt parfaits, which were served alongside their usual breakfast fare of sausage, eggs, and buttered bagels.

When I admitted to sneaking in those items to test their “vegan radar,” they were shocked. Vegan food that tastes good? Is that even possible? Who knew you could eat pizza, lasagna, alfredo sauce, macaroni and cheese, chocolate cake, and countless other knock-your-socks-off dishes? (Prior to my conversion, I had no clue, either.)

That’s why Amy and I love being vegans. It’s so much more fun, interesting, and adventuresome than we ever imagined—and far more gratifying than noshing on meat and potatoes.

Case in point: African Stew. It’s the perfect fall comfort food—rich, nutritious, and flavorful. A friend and Vegan Cheat Sheet devotee, Michael, made this dish and subbed fresh zebra tomatoes for the canned variety, swapped chickpeas for black-eyed peas, and used kale instead of spinach. Mix and match your own version. Here’s the recipe:

AFRICAN STEW
Serves 4 to 6
1/2 cup onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 (28-ounce) can crushed tomatoes
1 large sweet potato, peeled and diced (about 1 1/2 cups)
1 teaspoon salt
1/2 teaspoon cayenne
1 (15-ounce) can chickpeas, drained
1/4 cup peanut butter
1/2 cup water (optional)
1 pound fresh baby spinach

1) In a heavy dry pan, sauté onions over medium heat until light brown. Add garlic and ginger and cook for 3 minutes. If ingredients begin to stick, add water, 1/4 cup at a time.

2) Add tomatoes, sweet potatoes, salt, and cayenne and cook, covered, over medium heat for 15 minutes.

3) Add chickpeas and peanut butter and heat through. Add water if thinner stew is desired. Serve as is or, if desired, over fresh baby spinach. Also great with brown rice or other grain.

Enjoy! And please let us know what you think.

African Stew prepared, styled, and photographed by Michael Palace.