Vegan Dairy Substitutes

Being Vegans doesn’t mean you have to give up the tastes you love. There are now delicious vegan versions of almost every meat, dairy, and egg product with all the flavor but without causing animal suffering and environmental degradation.  So, is out of question for the Vegans to eat more like a vegans and also its will helpful and easier for the ones who decided to swicth into vegan diets without loose their appetize
Here are some simple substitutions that can make switching to a vegan diet easier:

DAIRY :

Use non-dairy milks, silken tofu,nuts, and seeds (including butters like tahini),and coconut milk. Human breast milk is amazing – we should all be lucky enough to start off our lives on a pure diet of the stuff.Cow’s milk (or sheep’s or goat’s), on the otherhand, is meant for baby cows (or sheep orgoats). Not humans. We are the only species to consume another mammal’s milk, or anymilk, for that matter, after infancy.There are many comparable “milks”around these days made from beans, grains,and nuts, but not all non-dairy milks are createdequal; some milks are better for certain recipes. (Check those labels – some non-dairymilks get their “creeminess” from oil.) Health education specialist Annemarie Colbin suggests that we crave dairy when we need nurturing,but that it should be avoided if you suffer from congestion (colds, allergies, sinusinfections) or reproductive system issues (as you’re ingesting the by product of another species’ reproductive process).

EGG S:

 Researching the practices of egg farming factories can be disturbing enough to immediately turn you off eggs. They are relatively easy to omit from your diet; if brunch is a big part of your life, start enjoying “scrambled”tofu and tofu quiches.

Baking, there are a number of egg-replacing options, including applesauce, mashed ripe banana, ground flax seeds, silken tofu,  and powdered egg-replacer .

 MEAT /PROTEIN :

 Soy is a complete protein,so tempeh and tofu ( and even some of the higher quality  Faux Meat )  are good sources of protein, as long as you can digest them comfortably. And, if your body can tolerate wheat, there are also “meaty” high protein wheat gluten products, like seitan,available. Chickpeas (garbanzo beans) areal so complete proteins, and legumes (beansand lentils) that are eaten with a whole grain provide all the essential amino acids and onlya tiny bit of fat. Nuts are a fine protein source,but they are high in fat. Though they provide healthy fats, too much fat in your diet can cause problems, most obviously regarding weight and circulation.

SUGAR :

If sugar is part of your diet (and hopefully only in moderation), research how the brand you buy has been refined, as refining conventional sugar sometimes involves a process that filters the sugar through charcoal that is made from animal bones. Organic sugar is not processed this way. Substitute also with fruit (like dates!), maple syrup,molasses, barley malt, agave nectar, brownrice syrup, and stevia. It is also important to consider the labor conditions under which the sugar was  farmed .

The great soy debate

There are plenty of arguments for and against soybeans. On the pro side, they’re a good source of protein and have phytoestrogenic properties that,for example, fight breast cancer. On the con side,some people find soy difficult to digest, and many become intolerant to it because it’s used so often as a meat, dairy, and egg substitute. If you are unsure of your soy tolerance level, observe how you feel after eating the stuff; a reaction may vary depending on how the soy was processed – tempeh and tamari soy sauce may be fine, while soymilk and tofu may stir up a lot of gas. If you don’t digest soy products well, limit your intake or eliminate soy altogether from your diet.If your body is happy to digest it always buy organic brands to avoid consuming genetically modified(GM)soybeans, which, currently in Canada and the US, are not required to be labeled as such. To avoid over-consumption of soy, use a variety of non-dairy milks, like rice or almond milk or diluted coconut milk. And consider the ways of the raw foodists, who use nuts and seeds to make their foods “creemy.”