WuMo by Wulff & Morgenthaler for December 02, 2020

And that’s why I’m not vegan.

Oh, the humanity!

Vegans will assure you that there are vegan options for making anything that are just as good as the non-vegan options. Just like the gluten-free folks who will say they have equivalent options. There are not. They do not. But maybe these are the things people need to tell themselves if they have to make that switch. And in order to do so, they have to tell everyone else the same thing. At least WE get the ability to compare the two side-by-side.

I don’t care what other people eat… just don’t tell me that tofu is good for me.

Humans don’t have canine teeth in order to rip apart plants!

I am not vegan, but my niece is, and she is such an amazing baker that the entire family wolfs down all of her vegan desserts at family gatherings.

Just use a non-stick pan or line it with parchment paper.

The fox will not want to eat that one…

This would be true of a gluten-free cookie, not a vegan one.

Butter doesn’t make thing stick together, quite the opposite. In any case, there are hard fats that vegans can use, such as coconut oil.

Eggs don’t hold baked goods together to any degree either, it’s the gluten in wheat flour that mainly provides the cohesion.

Enough with the clichés already. If you’re wondering, here’s what vegans do to replace eggs: https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html

My family has made gingerbread cookies from the Betty Crocker (I think) cookbook for many, many decades, and the recipe never called for eggs or butter.

Just scrape that mess into the trash, it’s not worth saving.

QUICK! Do you know the muffin man?

Yup – looks about as good as it would taste.

That´s the way the cookie crumbles.

And that is exactly what genetic engineering will lead to, people!

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