So I’ve been out of pocket for a few days it seems. Ok, like 10 or 15 days. I had a really important week of appointments in Hawaii, and one cannot blame me for not blogging during these really important appointments. I had to meet with the beach a couple times, Senor Frog, and a few (too many) mai tais. By the end of all these really hectic appointments I was so frazzled I was fighting thin air.
A few days ago I overcame a really crucial milestone in any vegan’s life – I made vegan mac and cheese. AND IT WAS AWESOME! Maybe I just haven’t had mac and cheese in a long time, but I’ve been pretty disappointed with other vegan versions of it that I’ve tried previously so I was pretty stoked when this one came out tasting superb.
I also added some buffalo flavored tofu that I ALSO made myself. Yeah, I rock. Well, I guess the woman who originally created the recipe rocks, I’m just a cheap imitation. I found the Flavorvegan blog the other day when searching for buffalo tofu recipes. Check her out sometime. I’ve only tried the two recipes previously mentioned here but they were spectacular, though I would recommend adding some cayenne to the buffalo sauce – it wasn’t quite spicy enough for my liking (but my taste buds apparently don’t work as well as most peoples’).
Yesterday I attempted to make espresso cheesecake. Instead I got “weak cup of coffee” cheesecake. My sole source for the espresso flavor was espresso itself, which evidently was not enough. I’m assuming you need coffee flavoring or some kind of coffee liqueur to make the taste strong enough. On top of the weak taste my chocolate chips seemed to huddle together in certain spots and thus were not proportionally placed throughout the cheesecake. Some days you should just stay out of the kitchen I guess. The base recipe for this cheesecake is definitely a keeper however, just make sure you know what you’re doing when you try to modify it. I always use this recipe or this one when I attempt to make vegan cheesecake.
I did make a shortbread crust which I got from this lovely lady. I usually sub applesauce for oil when I bake to decrease the fat content in whatever it is that I’m baking. I’ve never tried doing this with vegan butter before. Well, it appears to have worked, though I can’t attest to what it would have tasted like if I had made it with all butter. I made a mini cheesecake in a rectangular pan so the crust is up around all the sides, in case you noticed that in the picture.
Lets see, what else can I prattle on about…. I recently became the owner of a brand new set of P90X workout DVD’s. I also, coincidentally, became the owner of some sore muscles. I’m not normally one for workout DVD’s as I usually get bored 5 minutes into it and turn it off. I bought some pilates DVD’s years ago and just a month or so ago finally removed the shrink wrap from all the discs. P90X is different though. There’s 12 different workouts and they are far from boring. Most of the workouts are about an hour long but the time flies by before you know it. These things retail for about $120, but I would recommend perusing Craigslist or Ebay to find them cheaper (that’s what I did as my money tree is not fairing very well at the moment). If you actually do the straight 90 day workout plan they suggest make sure you eat right and don’t over-strain yourself. The DVD package comes with a workout plan and nutrition guide, so read it before you dive right into 90 days of intense workouts.
Ok, I think that does it. I need to go study for mio corso d’italiano. Arrivederci!