An acquaintance of my husband's works for The Tennessean, and recently began a monthly experiment of vegan eating. Since we were dairy and egg-free for so long, eating this way is not a stretch for us. So we invited the couple over for a vegan dinner. We had a great time and introduced them to the joys of Tofutti Cream Cheese, Tofutti Sour Cream, Earth Balance Butter. We ate Pumpkin Black Bean Soup (omitting ham, replacing beef broth with veggie, and replacing butter with Earth Balance), cornbread and homemade peach pie. If you are milk/egg-allergic, you might find the blog interesting. Click here to follow 5 Tennessean writers on their journey.
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