We recently saw the movie Julie & Julia. Being armchair chefs ourselves, it's surprising it took us so long to see a movie about a book about a normal person finding her way through Julia Child's classic cookbook in a normal kitchen. We love food, movies, books and eating--so what took us so long? I was charmed at first. I mean, here was a devoted, vintage-clothing-wearing, amateur foodie who wore pearls in the kitchen--one of my own personal dreams, although in my dream, the pearls would be fake just like my meat. I admit I was intrigued by finding someone who, on the surface, was a little like me. But as you can imagine, she lost me at the Lobster Killer scene and I never really bounced back.



The Lobster Killer scene planted a little seed in my brain. I kept waiting for her to have a change of heart and save them. But she never did--and that is just not OK. There needs to be a humane alternative to the Lobster Killer--and The Betty Crocker Project was born!



Yes, after years of meeting and knowing literally thousands of vegans from all over the world, and working at the largest animal advocacy agencies on the planet, I can say with complete confidence that no one in the world loves food the way vegans do. We think it about food constantly. We read labels with a Christmas Morning eagerness, searching for those deal breaker words: Whey, Egg Whites, Skim Milk Protein, Casein. We sit around talking about food like the gals in Sex in The City talk about orgasms. We send emails to all our friends and family telling them about new products with an eagerness that can only be compared to Beatle Mania . . . or these days Bieber Mania.

We love food almost as much as we love saving animals and the planet. So why not find a way to make everything vegan? All those casseroles that feed a family of four for a week, or those childhood favorites you think about from time to time when you think about mom... we're making them vegan. For as long as it takes, we'll be veganizing every recipe in The Betty Crocker Cookbook and sharing our tips and secrets with you. We've always said we can make anything fat and vegan ... now we're putting this claim to the test! Thank you, Lobster Killer, for inspiring a project that I suspect you would hate. . .



On the menu this week : Potato, Bacon & Egg Scramble, Chicken Chow Mein, Coq au Vin, Tuna Casserole, Sun-Dried Tomato Pesto Cream Sauce, Clams in White Sauce



Some Highlights Thus Far : Garlic Cheesy Biscuits, Osso Bucco, Buffalo Chicken Wings, Turtle Cheesecake, Stuffed Crust Pizza, Cheeseburger Pie



Please know we have kept the orginal names for the recipes so you can follow along in The Betty Crocker Cookbook if you wuld like and that all recipes are 100% Vegan! For more recipes and to follow this vegan venture, check out MeetTheShannons.net.

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