Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.


Saturday, January 28, 2012

Vegan Cashew Frozen Dessert

You may not think you want to be eating a frozen dessert in the winter, but this VEGAN CASHEW FROZEN DESSERT  is so creamy and rich – a cross between ice cream and cheesecake – that you may change your mind.

You’ll need a blender. I just used my Osterizer. The cashew cream is very thick, so you’ll have to use an implement to keep it moving. This is always a risky proposition. I have a designated wooden spoon with a chunk missing from its tip which tells the harrowing tale of previous blending escapades. Just don’t insert it too far down the blender jar. Help it move the mass on top while it churns the part below.

The nut crust can be whatever you like for a bit of a crunch. A graham cracker crust would also work. But the toasted hazelnuts and walnuts made it even more special.

Wednesday, January 25, 2012

Vegan Haggis

It’s Robert Burns’ birthday, so for a VEGAN HAGGIS tonight, I offer my version of one I found on-line last year for the big event. Served with champit tatties and bashed neeps (mashed potatoes and mashed turnips or rutabagas) and some greens, this makes for a festive meal. You can also serve a cock-a-leekie soup first (potato and leek soup), which I did last year. But this year I think I’ll keep it simple. Not that Haggis is simple – it’s sort of a hodge-podge of a dish any way you make it. If you are at all squeamish, I think you will like this kind better than the unmentionable version.