And it helps that she’s a chef so anything that’s not vegan? She waves her magic wand (or a spatula in reality) and makes it vegan. For instance, when she’s craving sweets, her 14-year-old daughter Alaysha, who also serves as a baker for The Cultured Vegan, will whip up a batch of churros, cookies, muffins or maybe even a pie or two. But here’s the secret, according to Chef Rain: “Use coconut oil instead of butter, applesauce instead of eggs, and almond milk instead of dairy milk.”
Chef Rain says simple changes like these are a step in the right direction for anyone who’s interested in adopting a vegan lifestyle. She added that there’s never been a better time to be vegan, let alone vegan and pregnant than right now thanks to the many advancements within the vegan world.
“There are an abundance of options and vegan alternatives that were not available when I was pregnant with my last child,” Chef Rain says. “I feel much more informed and knowledgeable of the different items I need to consume in order to maintain the Recommended Daily Allowance of a pregnant woman and I believe that assists me in balancing the health of my ‘belly baby’ and I.”
Meet The Cultured Vegan: Chef Rain Truth Dishes On The Lifestyle & Business Of Black Veganism was originally published on blackdoctor.org
