The Worst

A photo of the Caribbean Ocean from our babymoon to Tulum, Mexico

Last week was supposed to be the week we talked about being a vegan traveling in Mexico. We were going to talk about our babymoon to Tulum, Mexico and what we saw and ate there. We were going to veganize Mexican recipes of what we weren't able to eat there and I even had a little love letter to beans and rice I wanted to share. We were also going to make homemade vegan candy for our friend Susanne's birthday and share a bunch of vegan candy tips and recipes. We have some new recipes for chili, donuts and waffles - featuring a lot of pumpkin that would have shown up this week if we had time. But that's not what happened last week.

Last week, we lost our perfectly healthy baby girl.

Now there are going to be those who wonder if this is because I'm vegan or because of the amount of traveling we did. There are also those who follow me on Facebook and Twitter - who know that this pregnancy has been hard on me. I've had to deal with round the clock morning sickness and fatigue. But none of this had anything to do with what happened last week. I can assure you that while this tragedy may have a little to do with my age, really this was caused by a personal medical condition that no one found out about until it was too late. We've been assured that now that they know about this problem, we can try again--that there is no reason we won't be able to have a happy, healthy baby some day.

But to be honest that brings us little comfort right now. The little girl I was carrying was over 5 months along and had become apart of our family in many ways, if mostly in the promise of a child. To say it has been difficult to let her go would be beyond an understatement. It was would just be a lie. It's been the worst and hardest thing either of us have ever had to do

Sometimes I wake up and find comfort in knowing we might still be parents some day, and other days I wake up wishing that time travel was possible. It makes it easier knowing that we have friends and family who will be there to support us. While we would love to hear from you and welcome cards and emails, please know that we live in a tiny apartment and don't have much room for flowers and other gifts. For anyone who's interested, we would welcome donations to the Woodstock Animal Sanctuary--one of our very favorite places on earth--made in memory of our little girl, Piper Shannon.

Thank you in advance for your love and support. We'll be back to posting recipes soon.

Mini Pumpkin Spice Donuts with an Apple Glaze

I've been finding it really hard to explain what I did this weekend. I'm not sure where to even begin. I guess that's why I'm posting this on Wednesday. See, I've been on the verge of an anxiety attack since last week... in a good way. But rather than throw all my news and stories in one huge blog post you won't even read (because let's be honest today's recipe is pretty awesome), I'm going to do something really mean and drag this out over several posts this week. Shall we begin?

These donuts - these mini pumpkin donuts* - were made for a lovely vegan baby shower brunch I went to on Saturday for the beautiful Leinana Two Moons. You might know her as the talented veganista behind Vegan Good Things. I know her as my friend. In a recent twitter conversation we discussed her love of pumpkin and my aversion to this classic autumn flavor since a childish incident with Dan's ex. It's a dumb story I won't bore you with, because to be honest this is a happy place where we don't bore each other with stories about jerk faces. Also, the story might make me sound like I keep crazy grudges**, but the truth is that pumpkin is delicious and the annual pumpkin treat flood is one of the best things about fall. I am adult enough to admit that.

This is a recipe I was saving for the donut section of our book, but there will be plenty of other unreleased recipes for that, and I really wanted to make something special for Leinana. I know I make jokes all the time about being socially awkward and shy, but it is real. Having Leinana include me in her circle of friends when we moved to NYC has meant the world to me. Also, I got to enjoy a huge plate of some of the best vegan food ever at her baby shower with some of the most amazing vegan ladies in the city: Marisa Miller Wolfson, the extraordinary activist and documentary film maker behind Vegucated; Hope Kandel, my nominee for a Nobel Prize in Super Awesome for being the food genius behind Foodswings; and the cruelty-free fashion maven behind Lifestyles of the Chic and Vegan (whose name I'm leaving out because I don't see it on her pages and I'm not one for outing folks)... just to name drop a little. Seriously though - you should check out these photos to be inspired to plan your own vegan brunch ASAP.

And when you do - include these prefect little buddies that are just the right amount of spicy and chewy and cakey and yummy. Yeah. I said "yummy" like a 4th grader and I sincerely meant that "yummy". These donuts will make you do and say all kinds of things. They're like little shots of Vegas. Enjoy!

Let Pumpkin Season Begin! 

The Betty Crocker Project : Pina Colada Cupcakes with a Special Guest Appearance of The Sweet & Sara Contest!

A few months ago we posted a recipe for a cupcake to help get folks in the wintery holiday mood. It was a lovely little cupcake that combined Silk Soy Nog and the spirit of the season. But this weekend while I read countless Facebook statuses talking about freak snow flurries and saw photos posted of the recent NY Vegfest... well, it seemed like it was time for a new cupcake*. A cupcake that would warm your house like a Spring day and remind you that frozen treats and beaches are coming soon. It became clear to me that the time had come for Pina Colada cupcakes**.

As always I looked through our copy of Betty's Big Red to find the recipes that I could piece together to create this masterpiece. Then I remembered an email I got a while back from the folks over at BC about Betty's online cupcake center, and quickly found these. When you compare the recipes, you'll notice I made quite a few changes, but the spirit is there. I was cautious because I didn't want them to taste like suntan lotion, so I tried to keep the flavors subtle and natural when possible. All in all, these little buddies turned out just as I had hoped, and we loved them. We went mini with ours... because that's how we roll around here.

We could be yours.

Which brings us to our second agenda item, something else you're going to love! The Sweet & Sara Vegan Marshmallow Contest! Wow - I can actually hear you all gasping with excitement. This blog is all about proving that being vegan doesn't include sacrifice. Nothing says that more than Sweet & Sara's Easter Peepers & Skippers! Who needs those smug little gelatin-based Easter treats now that we have these?

That's why we're partnering with Sweet & Sara to bring these little guys, and a variety pack of vegan marshmallows, into the life of one lucky Meet The Shannons reader! Want to win some awesome for your Easter basket, or to give away as an Afikomen Prize, or maybe just to just eat? Here's what you have to do:

• Start by "liking" this post on Facebook using the little button at the top.
• Post a comment below with a link to a cute picture of a bunny and/or a chick (ducklings, piglets, kittens, puppies and other cutie faces are also approved) and a "Thank You" to Sweet & Sara for putting peeps in their place.

Before you leave your comment - remember in order to win one of our contests, you need to be a "follower" of Meet The Shannons. If we can't email you, then we can't send you your prize! So before you leave your comment with the answers, make sure you use the "follow" button on the side of the blog. We'll randomly choose a follower from the correct answers posted below on Thursday April 7th and send you a MAJOR AWARD! (Please keep in mind that it will take a few days for processing and shipping).

So start your search engines, find those cute bunnies, and enjoy these cupcakes...

The Betty Crocker Project : Vegan Venison (Gardein) with Cranberry & Red Wine Sauce

When many people think of Venison, they think of deer meat; but the truth is the title "venison" is given to almost all "wild game on four legs". Venison can be caribou, or elk, or even moose, but is most commonly deer. Adorable, sweet, never-hurt-a-fly-unless-you-count-eating-the-flowers-out-of-your-yard deer. 

Now I know you're waiting for me to mention her name--and I did consider railing on her--but let's be honest. If there's one thing Sarah Palin's new TV show showed us, it's that she's a phony, not a "real" hunter. She's showing the needless torture and slaughter of animals as a fun way to bond with your kids and spend a weekend. I myself don't think that raising children who are indifferent to the suffering of others and lack any sense of mercy or compassion is good parenting. I mean, does the world need more sociopaths?

I also think that this recipe proves that you can make a proper, old-school, American Christmas classic like Venison with Cranberry Sauce without ever loading a gun, and that real Mama Bears go berry picking in the woods and leave the other critters be. Those are the family values I'd want to raise my kids with.

Special Edition : DC Vegfest Meets The Shannons

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What can I say? We go where the food is.

Back at the beginning of time when Dan and I went vegan, we hoped there would one day be a world where a vegan cupcake would kick ass on the Food Network, and where across the country there would be festivals dedicated to vegan food and saving animals. In our dreams, those festivals were packed with kind, smart, good-looking people. Sigh. Walking through DC Vegfest, we saw all those hopes and dreams come true!

There was booth after booth of delicious vegan falafel, nachos, baked goods, Ethiopian buffets... whatever. It was there. So were the people. The joke that this was actually "Line-fest" never got old, no matter how many times we heard it from folks (Ed. note: by "folks", she means me). Or maybe it was the hunger delirium that made everything hilarious.

The Betty Crocker Project : Huevos Rancheros with Tofu Scramble & BABIES

There comes a point in the life of every relationship when the topic of babies comes up. OK, maybe not every relationship, but these days babies are all the rage around here. Plus, that opening sentence sounded better than: "Sometimes there are a lot of babies."

People are having babies, asking when we're having a baby, there are baby showers, baby food challenges on Top Chef, and I find myself craving baby corn in my salads pretty much daily. This summer will be remembered for this adorable, powder-scented, PJs-with-feet, out-of-control baby wave.

One of my oldest and dearest, Libbe, had a beautiful little girl with the most shockingly wonderful head of hair ever. One of the sassiest people on the planet and my old friend, Amanda, has a darling little girl who dresses better than I do. Fellow vegan foodie Angie's ravishing daughter has been owning my Facebook stalker feed lately. These girls are like the baby versions of Cindy Crawford, Christy Turlington and Claudia Schiffer in the 90s... They're everywhere, but I don't mind, because they're so ridiculously good looking. *

Now, some of you already know my dearest buddy Sarah, perhaps as the cover girl for our Vegan Foods = Joy Facebook page. It wasn't that long ago that Sarah and I were planning our weddings together. I was reading and weeping at her wedding, and she was dancing her ass off at ours in a green dress that I actually wish I had bought for myself. This weekend, Sarah and her husband Shaun (who's also pretty boss; and yeah, I'm bringing that back) had a perfect little girl with big blue eyes named Spencer Hanalei. I'm already dreaming up ways to spoil her, and trying to veganize some of those baby food recipes from Top Chef. I spent most of the weekend checking my phone for new photos of Spencer and updates from Shaun. I have a feeling Spencer is going to be the baby Gisele Bündchen. I'm pretty sure she'll be convincing me to buy a Mac any day now.

On Sunday, Dan and I had brunch with some friends and their entertaining and freaking lovable son Isaiah. I guess he's not really a baby anymore. He walks, feeds peanut butter to the dogs and says "oh man!". But I don't think I have ever had so much fun watching a person smaller than me eat and stack things. Sarah (different Sarah) baked these Strawberry Coconut Scones that tasted great, and were like the supermodel of baked goods. If these scones were a movie star they'd be Audrey Hepburn: all sweet and charming. We'll make them for you guys some time. We brought over our version of Betty's Huevos Rancheros.

When I was first planning this out in my head, I wanted to make a vegan fried egg using a version of The Vegan Poached Egg. But the food needed to make the trip to the Kings' house, and I was distracted with baby updates. So Tofu Scramble it is! This recipe was a big hit, though, and an easy yet impressive spread for Sunday Brunch. I know we'll be making it again with a vegan fried egg... but until then, enjoy this version, and share with friends. This recipe makes enough to feed 4 to 4 1/2 people.