My Mad Foray into Vegan Cooking

 

Thanks to a very fortuitous introduction, I recently met the author of this excellent Cookbook, For the Love of Vegan Cooking, Deb Gleason.  She and her lovely partner came over for a garden tour and we had some wide-ranging discussions on cooking and gardening, with a focus on Hawaii, where they have just bought a home. It was only while talking to them that I discovered they were vegans.  Ah well, so much for my Lilikoi shortbread bars.  

Additionally, it came out that Deb was an author, not to mention "a former Homicide Detective, turned certified holistic nutritionist."  From dealing with death to better living, you might say.

Not to say that I have any plans for changing over to vegan cooking.  However, having that repertoire available is very helpful, for everyone these days. I'm sure we're not the only ones who have recently met  vegans.  Rather than be stymied over what to fix them for a meal or simple appetizer, I now have some delicious choices handy.  Actually, it was the second time this has happened in the past year.  Both times I broke out some of my Limoncello.  And, chips are vegan.  

From the Publishers: "With more than 100 delicious plant-based recipes, For the Love of Vegan Cooking will show you that veganism is not a rejection of culinary abundance, but instead a celebration of flavors, textures and tastes that are sure to delight. For the Love of Vegan Cooking puts the power of real, healthy food in your hands with comforting and deeply nutritious meals, desserts, drinks, and snacks that will make your mouth water in the best way. This book also includes two bonus sections to tickle your creative juices. Learn how easy it is to make creamy and delicious cultured cashew cheese, and to brew your own fizzy, probiotic packed kombucha.":

The Dairy-Free Cheesecake Trials - Part 1

 Strawberry Cheesecake with Mint Pearls

"They actually don't use soy or tofu--at least in the ones I tried. They get the creamy texture from cashews that are soaked and pureed and mixed into the other ingredients." 

It was Deb's intriguing response to a comment, on her recent product review of Earth Cafe's raw, vegan cheesecakes, that started my quest for the perfect, homemade, dairy-free cheesecake. I didn't so much care if it was raw or not. It could have tofu.  Rich, yes. Tasty, hopefully. Then, weirdly enough, there were tofu cheesecakes popping up, just about everywhere online.  For most of them, though, the recipes included creme fraiche, heavy cream, cream cheese or all of the above. I ask you, what is the point of having tofu in there if you're going with all that lovely, heart-stopping fat?? Yes, I know, I know, there's LESS of it. But, you see, I want it all. Cheesecake with all the unctuous, creaminess, and no dairy. It's called having your cake and eating it too. Because we're being more careful around here these days about excess cholesterol.