VeganMofo 2013: Day 3-in which I succumb to the deliciousness that is sugar

Dear Reader,

There are two things I love about being vegan: the first is carbohydrates, the second is sugar (yes, I know carbohydrates convert to sugar in the body).

While spending more than a few hours reading vegan blogs on the weekend (for the first time in forever), I decided that I should, nay must, make a cheezecake.  A work colleague had gifted me a medium quantity of home grown limes and lemons.  The lemons have almost all been consumed in Mexican food (I got them last week and there was 8 of them, which gives you an idea of how much I make burritos for dinner!) but I hadn’t touched the lemons.  Normally I stay away from lemons – a childhood of lemon scented dishwashing liquid leaves me incapable of smelling lemons without thinking of dishes – but I really wanted cheezecake.

Alas, I had no biscuits in the cupboard (I generally make ours and SOMEONE consumes them all within 24-36 hours of them leaving the oven) so it had to be a mousse.  I saw the Little Lemon Mousse Pies in Vegan Pie in the Sky and figured that the filling would work on its own (and I’d been able to successfully hide the raw cashews from Cam for nigh on three weeks!).

I also had an embarrassment of strawberries.

Here’s the result:


It was of a goodly and delicious quality.  I’m definitely making it again!

Pumpkin Pie and Ice Cream

So it’s been a while.  I got jealous of all the posts from Americans with Thanksgiving meals, so I made pumpkin pie.
Crust: The basic crust from Pies and Tarts with Heart
Filling: Pumpkin pie from Vegan Pie in the Sky
Ice Cream: Vanilla from Vegan Scoop
FINALLY, a crust recipe that doesn’t go to mush!!!!  It was really good. Next time I think I’ll go for the Toasted Cinnamon Ice Cream from Vegan A La Mode.

Hoping to do more posts soon!

VeganMofo 2013: Post 12-Little Lemon Mousse Pie

So I forgot and put brown sugar in the glaze.  Was still awesome.  Something this good doesn’t require description.

Hello? Anyone out there?

Hi everyone!

We're still alive, it's just that uni and work has gotten in the way for the last two years.  We are both still vegan and cook for ourselves on a daily basis.  Big fans of Green Edge.  It's a two minute drive from our house and we visit at least twice a week (so we may be a little more portly than before, lol).

Still into cooking.  The fajitas from 500 Vegan Recipes are eaten at least twice a week (when capsicums aren't the price of gold).  We're having Veggie 2 Go burgers tonight (here).

We've booked a trip to the USA in October.  We're flying into Los Angeles on October 6, driving slowly up through San Francisco, Portland and into Seattle.  We're then flying into Maui on October 21 and getting hitched on October 24!  Pretty darn excited!  (I'm making the dress - it's white-ish and is a knit fabric, so there is much swearing involved in the sewing.  I'm getting some new Melissas to wear (don't tell Cam).)

If anyone has suggestions for places to visit, we'd love to hear them.  We've got two days in LA, San Fran, and Portland.  Obviously I want to visit Real Food Daily, Portabello and Millennium (I'm going to have this video in my head when we visit that restaurant, not that Cam will get the reference).  I'm planning to eat my weight in vegan food while we're in the US - Whole Foods/Trader Joes beware!

So I'm going to start posting with a little more regularity (and we're hoping to blog a lot of our food while we're O/S).  The food mascot has been decided, and will be unveiled in an overly dramatic manner before we leave the land of Oz.

To tide you over until I make a complicated dinner, here's a pie from Vegan Pie in the Sky.  It's a Salted Chocolate Caramel Tart on a Shortbread Tart Shell.  It was VERY sweet, but gooooooooooooooooooooooooooooooooooooooooooooooood.

(Damn that's a crapola picture - must remember to start doing fancy food photography).