A Very Vegan New Year

It's day 2 of my 31 day vegan journey, and John hasn't killed me. In fact, I just finished making vegan, whole wheat, blueberry pancakes, which I'm enjoying right now. So far I think it is safe to say that vegans do breakfast better. Yesterday I made us tofu scrambled eggs. They ended up a little too runny, but they have serious potential. I'm very excited.
I have a big, enormous bowl of chicpeas soaking in my fridge right now. I'm going to have to keep that thing stocked to make it through. My usual go-to meal (when I don't feel like using my brain) is pizza. It's going to be roasted chicpeas and salad this month. I'm making falafal tonight so that bowl is going to be seeing a big dent.
I used to think doing things like this, hopping on trendy diets, was a little silly. Though I'm a vegetarian who is driven nuts by meat-and-potato people asking what I eat everyday, I still thought vegans were deprived. But since I started working at the raw food restaurant, which perhaps I was judging a little too harshly in the beginning, I've found that some of the best recipes come from these so-called deprived people. Raw-foodists have the BEST ice cream I have ever tasted. Seriously, who would have thought?! We had people over to our apartment for New Years, and 90 percent of the food I made was vegan. Nobody even noticed. It was awesome.
Anyway, I came here to ask one question in particular. Does anyone else have trouble tasting their own food as they cook. John is bewilidered by the fact that while I'm making a meal I don't taste the seasonings, flavour etc. Instead, I just eyeball. it. I feel like it ruins the excitement to taste-test. I like to sit down, like you would at a restaurant, and have your tastebuds surprised by what they're tasting. Now, I have started to taste the recipes that I make frequently and where there would be no surprise, such as, say, pizza sauce, but other than that I am a no-taste-as-you-go kinda girl. So far it's working in my favour.
And as I sign off, I think I will share this little nugget of gold. I learned this over the break, which maybe most people knew, but I had never heard before. That is, you should add blueberries to the pancake once you have poured the batter into the pan. That way the pancakes will still fluff up.