Being a Grown-Up Is Even Better Than Being a Kid

Posted by Lisa Franzetta, ALDF's Director of Communications on December 4, 2006

The Monday after Thanksgiving some of the staff members at ALDF’s headquarters office were in our conference room eating lunch, which consisted of down-home, cruelty-free vegan holiday leftovers. Nicole,our law student liaison, opted to eat three slices of various leftover pies for lunch, a choice I applaud. My thesis:

It’s better to be an adult than to be a kid. Adults get to eat pie for lunch.

Anyone reminiscing wistfully about the idyllic days before puberty,rent, and the many hours of wasted life spent in line at the DMV is clearly not being appreciative enough of Pie as a Legitimate Entrée Option (for adults only).

Grown-ups also, of course, have the burden of baking said pies, and any corresponding savories, themselves. But at the holidays, this is an excellent opportunity to ply your families with animal-friendly vegan food–to pervert Burger King’s marketing slogan for the power of good and have it YOUR way!

In my family we ditched the turkey carcass years ago, and we don’t support the cruelty of the dairy industry,either. But we still eat like pigs (no offense). My staple contribution to the Thanksgiving-through-New Year’s-month-of-gluttony is a totally delicious, totally easy cranberry pecan pie recipe I discovered a couple of years ago. At the risk of making myself obsolete at future family gatherings (hmmm…), I now share with you all, just in time for Christmas, Hanukah, and all those unfortunate December birthdays,”Sibi’s Crustless Cranberry-Pecan Pie,” courtesy of Vegetarian Times, November ’04.

Also appropriate for breakfast and midnight snacks. Adults only, of course.

3/4 cup melted vegan margarine

1 1/2 cups granulated sugar

Egg replacer for 3 eggs

1 tsp. vanilla extract

1 1/4 cups sifted whole wheat pastry flour

1 1/2 cups fresh or frozen cranberries

1 cup finely chopped pecans


1. Preheat oven to 375F. Grease 8-inch glass pie plate or 9-inch square cake pan.

2. Beat margarine, sugar, egg replacer and vanilla until thick andfluffy, about 5 minutes. Fold in flour by hand. Fold in cranberries andpecans. Pour into prepared pan, and spread evenly.

3. Bake 45 minutes, or until cake tester inserted in center comes out clean. Serve hot or cold.

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