What is it that makes one go even further and want to become Vegan?

A Lacto/ Ovo Vegetarian has the best of all worlds. You can drink banana shakes, have cream for your coffee, eggs and hash browns in the morning, eggnog for Christmas, and all other kinds of other tasty wonderful things without ever murdering any animal.
Most of India, in fact, is even Lacto Vegetarian, and they can still have all kinds of yogurts and chai milk teas, etc.
Growing up American, I can’t fool myself that I prefer a pile of green vegetables over all that, but I do have vegan friends there who are committed to no milk no eggs. What possible joy can you find in it?
I disagree soy milk is that good a replacement. One alternative would be to buy powdered Goat milk, not as tasty as cow, but easier to digest, and goat milk is usually from small scale farms, as Goats refuse to thrive in a feed lot setting. So, goat farmers have to raise them on their own terms. If you can find organic cow’s milk even better. I feel nothing wrong with drinking cow’s milk if the animal is treated well.
- Skydog70

Cappuccino Vegan Cupcake Recipe

Cappuccino Vegan Cupcakes Ingredients

2 c flour, all-purpose
1 1/2 c organic unbleached sugar
1/2 c unsweetened cocoa
1 t baking powder
1/2 t salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
1/4 c apple sauce
1/4 c soy yogurt
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 t vanilla extract
1 1/2 c vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine - 80% fat is best)

Cappuccino Vegan Cupcakes Directions

Heat oven to 350 F.
Lightly coat 18 standard-size muffin c with nonstick cooking spray.
Dissolive espresso powder in warm water and set aside.
Whisk together flour, organic unbleached sugar, cocoal powder, baking soda and salt in a small bowl.
Sitr together baking butter (or prune paste), oil, apple sauce, soy yogurt, dissolved espresso and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each c about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh seive.

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Vegan Coffee Frosting Recipe

Vegan Coffee Frosting Ingredients

3 c unbleached organic sugar
1/2 c margarine, softened (80% fat is best)
1/4 c cold coffee
1 1/2 t vanilla

Vegan Coffee Frosting Directions

Mix coffee, margarine, milk, and vanilla.
Blend in sugar.

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Vegan Mocha Frosting Recipe

Vegan Mocha Frosting Ingredients

3 c unbleached organic sugar
1/2 c margarine, softened (80% fat is best)
1/4 c cold coffee
1 1/2 t vanilla
1/4 c cocoa powder

Vegan Mocha Frosting Directions

Mix coffee, margarine, milk, and vanilla.
Blend in sugar and cocoa.

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