I have a recipe for chocolate peanut butter cookies that I love (written down awhile ago from a friend's vegan cookbook) that substitutes almond milk or soy milk for the egg and vegetable shortening for butter. I first made them with something like earth balance, I think. You make a chocolate dough, and a filling from peanut butter and powdered sugar, and roll balls of the filling and surround them with the dough … and they're amazing.
And the vegan restaurant on Route 4 near you guys, which is still one of the best restaurants I've ever been to, hands down, used to make a chocolate pie with a filling made from melted chocolate and silken tofu. Tasted like dense chocolate mousse.
There are a lot of delicious things to eat in the world, is all I'm saying. :-) And feeling good about feeling in control of what you eat sounds healthy and natural and empowering. And who was it who said … it's hard to beat a good ripe peach? Bless you, my dear, and I'm glad you're feeling happy. And it should be maple season soon.
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Date: 2015-02-25 02:37 am (UTC)And the vegan restaurant on Route 4 near you guys, which is still one of the best restaurants I've ever been to, hands down, used to make a chocolate pie with a filling made from melted chocolate and silken tofu. Tasted like dense chocolate mousse.
There are a lot of delicious things to eat in the world, is all I'm saying. :-) And feeling good about feeling in control of what you eat sounds healthy and natural and empowering. And who was it who said … it's hard to beat a good ripe peach? Bless you, my dear, and I'm glad you're feeling happy. And it should be maple season soon.