by Natascha Hildebrandt
[Natascha and I sometimes run together, and she and a few other running buddies decided to have a vegan July (no, I did not join them). They all have had interesting experiences, but Natascha was focused, oddly enough, on her daily coffee. When I heard she was trying every non-dairy milk she could find, I asked her to write up her experiences. Voila - mb]
Inspired by some vegan ultra athletes, I decided to go on a vegan adventure for the month of July. Looking at what I ate it seemed like the hardest things to give up would be butter, the milk in my cappuccino, and butter. I have since found that it’s easy to live without butter. (Where you would use a tablespoon, you now substitute half an avocado. Clearly I won’t be shedding any pounds during this experiment.) The two percent milk cappuccino is a bit more of a challenge.
My initial reaction to all of the milk substitutes was pretty much “ick.” But it’s amazing: you can get used to anything. The second is better than the first; by the third, well, you can live with it. Generally, you will probably be happier if your palate is a little on the sweet side. (Mine is not—I’m happier in the land of the tart and bitter.) Though I chose unsweetened and unflavored “milks” to compare, they are all definitely sweeter than their dairy sister. They are all perfectly good in pancakes or cooking, and, amazingly, they all make acceptable foam for cappuccino.