First of all, big thanks to all of you for your warm birthday wishes. It was indeed a good one thanks, in part, to the delicious vegan cheesecake made by my husband. Thanks go to him for making it (he was very conscientious about following the recipe because he didn’t want to screw it up!) and to Nic at bakingsheet for creating the recipe. I’ve tried too many vegan cheesecakes that didn’t taste right, but this one came closer than any so far. Just to judge its “cheeescakiness,” we ate it first plain–and it did taste very authentic (and very almondy). For the second piece, we topped it with macerated strawberries, and they were a perfect complement to it. The recipe was very easy to make, too, which makes it perfect for all of you non-cooks out there to make for your partners or spouses. So get busy!
A second (or is it third or fourth?) thanks goes to those of you who have noticed the link to my Amazon store in the sidebar and have written to tell me that you’ve bought one of the products I linked to. I don’t make piles of bucks from the Amazon links (not even piles of nickels), but they do help pay the cost of hosting the blog and the website. I really do recommend all of the kitchenware listed on the first shopping page, but as for the other pages, I give Amazon key words and it picks the products. So please, if you see fois gras or something there, don’t blame me!
Finally, thanks to That’s Fit for listing this blog as one of its Fit Hits. And welcome to all visitors who got here through that link. Please take a few minutes to look through the archives or through the Recipe Index.
Okay, I’m all thanked out–except to say, thank all of you who read this far. I’ll be back soon with a new recipe, one that’s making my mouth water just thinking of it.
Tags: vegan recipes vegetarian cooking food fat-free
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Phillip
I’m looking for a truly low fat vegan cheesecake. Any suggestions would be appreciated.