A friend of mine is on a journey to become vegetarian. We’ve shared numerous chats lately regarding nutrition, cravings, how others react when people discover that you don’t eat meat…
A common thought of new vegetarians seems to be that they’ll be “missing out” or giving up certain foods. To a certain extent, this is true but the real focus should be on all the things you CAN still eat, and how delicious and scrumptious it can be! And there’s no better way to accomplish this than letting their tastebuds be the judge! That’s why I love making yummy veg*n food and sharing it with those around me!
I had been taunting my friend lately, telling her tales of the animal-friendly sweets I’ve made. So this week I thought it was about time I demonstrated just how good veg*n treats can be. I made the cupcakes mentioned in the previous post on a whim… I was originally supposed to make a vegan cheesecake, but I got home and realized I didn’t have silken tofu. Having already changed into my lounge pants for the evening, I was too lazy to run out for a purchase. Not wanting to face my friend empty handed, I whipped up the cupcakes and then picked up the silken tofu the next evening to make the Vegan Eggnog Cheesecake from FatFree Vegan Kitchen.
Eggnog cheesecake? In February? Yup. I scored a carton of Silk’s “Nog” prior to the holidays and had every intention of making this cake for the holidays, but things got busy and it never happened. So, the carton has been sitting in my fridge ever since… always there when I open the door, glaring at me, a constant reminder that the Feb. 23 expiration date was looming.
This cheesecake turned out to be one of the easiest I’ve ever made. Basically, you just measure out the ingredients, toss it all in a food processor to combine, pour into crust and bake! Very easy. And pretty tasty, too.
This pie was taste-tested by four ominvores, one semi-vegetarian and one vegetarian. All said it was yummy… unless they were fibbing! In fact, my hubby devoured not just one, but two pieces! He even tried the soy whip I bought to go with it. This cheesecake was very tasty… but I still think the one I made for my family was better, at least from what I remember. Maybe it’s because that was one doused in rich chocolate and raspberries, though!
Coming up this weekend, I have a special treat to share with you… a guest blog! I’m hardly the only vegetarian dealing with a hubby who’s an omnivore, so I invited an acquaintance in a similar situation to share some thoughts for this blog! I’m so excited about this opportunity and hope you will enjoy it!