Looks great!

I think more Americans should eat vegan. It would certainly help their waist line.

Being lactose intolerant really opened my eyes to all the non-dairy options available today. I'm thankful for the whole vegan culinary push.
Thankfully soy milk doesn't taste anymore like it did when I tried it as a child, I love it now. I've even got my parents hooked on it.

Health nuts are going to feel stupid someday lying in hospitals dying of nothing...(wish I knew who said this)!

I'm thrilled to see the new alternatives we have with food. There is something for everyone, whether your diet is by choice or because of food allergies. I have a son who is allergic to gluten and dairy and it's so nice to have yummy things to offer him.

I see a lot of recipes calling for non-dairy margarine, but have been unable to find a local source. We ended up using refrigerated olive oil with liquid butter flavoring. Egg Replacer from EnerG has made our cupcakes lots better, but our cookies are still pretty gooey in the middle. Any suggestions or recipes to share? Smart Squeeze margarine was also good for us until our stores stopped carrying it. When I contacted the manufacturer about a direct bulk order to me, they refused for economic reasons. Soy has been the plague of my son's food allergies(dairy, egg, soy, vanillin, cinnamon, nuts, sesame, etc.). Seems soy is in just about any store bought cracker, chip, vegetable oil, or most things a 6-year-old boy would want. It seems soy is taking over the world in foods, drinks, lotions, hair products, etc.

Thanks for the article and recipe. I learned to cook vegan after my husband and I were putting together our food storage and found we couldn't stand powdered dairy products. Now, I have much more freedom in terms of what I can make for my family at a moment's notice. As for health benefits, after eating vegan for a year, my husband's cholesterol dropped 50 points. So, we can have our cake and eat it too! :-)