I used light Silk, Tofutti Better Than Cream Cheese, and Tree Of Life Organic Pumpkin Puree (check out that exciting orange clearance sticker!). This batter was soooo good.
For dinner, before pie, we had asparagus and pasta with a Pureed Chickpea Pasta Sauce With Fresh Herbs from Vive Le Vegan. It was awesome to be able to go pick herbs from the yard to throw in. My helpful man-tester suggested that this dish was reminiscent of creamy seafood type meals, a suggestion which could make this meal a good bet when feeding a crowd with mixed eating habits. It helps to know which meals can be adjusted to meet a lot of different tastes and eating styles. So there you go!!
Vive Le Vegan: http://www.amazon.com/Vive-Vegan-Delectable-Recipes-Everyday/dp/1551521695/ref=si3_rdr_bb_product
Double Layer Pumpkin Cheesecake: http://blog.fatfreevegan.com/2007/11/double-layer-pumpkin-cheesecake.html
1 comment:
That sounds delish! ;) I haven't had a chance to keep up with all of your blogging but I'm going to backtrack when I can squeeze readings in. Everytime I go to a Whole Foods, I absolutely have to get a pumpkin muffin. They have raisins and walnuts (or something) in them. I ate them the whole time I was pregnant too. If you find a recipe for that... send it my way!
Post a Comment