What Aren't We Makin'?

Brace yourself for a triple-whammy of delicious eats.

First up, my dinner for the evening:

I made some brown rice with some assorted vegetables and peanut sauce. The peanut sauce recipe was from the Fresh cookbook “Refresh.” The only change I made was that I juiced some carrots and celery in place of the vegetable stock which explains why the sauce is such a bright orange. This is one of my favourite comfort meals.

Next up, some desserts!

First, I made some mini cheesecakes made with soy cream cheese. The recipe was from vegweb and can be found here: http://vegweb.com/index.php?topic=13702.0.

I followed the recipe for the filling, but to make it gluten-free, I made my own crust. I blended some granola with some cashews and almonds and some agave nectar and Earth Balance until I got crust consistency. For the topping, I cooked some blueberries and raspberries with some agave nectar.

Earlier in the week I went a little avocado crazy and bought a few too many, so I made an avocado mousse pie. I used the leftovers I had from my crust for the mini cheesecakes. For the filling recipe, I also got it from vegweb here: http://vegweb.com/index.php?topic=6811.0. This recipe was extremely easy and made a really rich pie. I’ve seen a lot of healthier versions and I would probably try those out instead next time, but this would be a good dessert to bring to a get-together of some sort.

--Jen