Last Thursday, A hosted yet another dinner party. We had many diets to think about. One of us vegan. One gluten free. One paleo. All Lenten. I thought if we did raw food, that would cut out the problem of grains, beans & legumes. Vegan seems easy after that! Of course I forgot to bring my camera, but A loaned me her phone so I could get a few shots.
It looked, smelled, and tasted pretty good. I patted the “dough” into cookies and put them in the freezer to set for an hour or so. However…while carrying them up to A’s apartment in a bag, the plate tipped sideways and all the cookies were completely flattened. They did not firm up at all. More on that later.
I also decided to try a mock vegan tuna (or tu-no?) salad, inspired by This Post from Abena EATS. Of course once I got started, I realized I didn’t have the main ingredient – NORI. I had kelp powder, so I made a dressing using another cup of soaked & drained cashews, lemon juice, garlic & kelp powder. The dressing was fabulous, although not quite as fishy as I’d hoped.
Okay, but this is something really amazing. A raw, vegan cheesecake. This is the third dish made with cashews, and definitely the best of all – it actually tasted just the way I remember cheesecake tasting. The texture was great. The crust is made of nuts and dates.
My Tete always tells me I am very brave for trying a new recipe for the first time when I’m serving it to other people. I don’t know if I’m brave or just stupid, but it’s fun to experiment! It also tasted pretty good, it just wasn’t how I planned. I’m going to try both of my recipes again, and I think I’ll have to try the cheesecake, too.