Vegan MoFo: Whimsical food always tastes better....

There are all kinds of vegan cheeses on the market these days - from Vegan-Rella to Follow Your Heart Vegan Gourmet to Sheese, Teese, to Dr Cow and and Daiya Cheese, the sheer range is often bewildering. We really do seem to have gotten beyond the necessity of stealing the milk from baby cows to make our mozzarella!

And so with that in mind, there is no longer any reason to omit cheese from that one dish that seems to demand the gooey stuff: pizza! Unless, of course, you are eating a pie like this one:



This beautiful pie was just loaded with mushrooms, baby spinach, fire-roasted red peppers, zucchini, and tofu riccota and was good beyond words. My savvy little sister managed to snag this baby off the menu when My Beloved and I visited her in London earlier this year to celebrate our mother's birthday. The pizza was her choice from the menu of the Root-Master - a retired London double decker bus which now serves as a fantastic vegan restaurant.

Healthy, delicious, cruelty-free and whimsical...what more could you ask for?

Stay vegan, friends!

Delayed Gratification....

The new edition of VegNews arrived yesterday. I was so excited, I just wanted to curl up in a chair - or better still in my bed - and read it cover to cover. Since my Father-in-Law is visiting us, however, I was forced to 'delay the gratification' and subsequently got to read about 3 pages once I'd crawled into bed around midnight.

However, on those three pages, I did see two Very Exciting (and multiple 'exciting') things:


Mimicreme

and



Dr Cow, which - it transpires - has an especially endearing website.

I am excited about the Mimicreme simply because I do like to make the occasional batch of ice cream and have found the texture of soymilk-based ice creams to be a bit grainy at times. Coconut milk is an alternative to be sure, but sometimes you don't want that specific flavour. So Mimicreme looks like it could be just the ticket for this! It is available in sweetened and unsweetened versions, so will be great in soups, sauces...anywhere you'd normally use cream from cows' milk. Yeah!

And cheese. Well, do I need to say anything really? A nut-based vegan cheese which actually looks somewhat like its traditional dairy counterpart? Man, I am soooooooo thrilled. Like many folks out there, I did used to **love** cheese and I was even one of those people who would declare expansively 'Oooh, but I could NEVER give up my cheese!!!!'

'Blue' cheese:



But, oh yes, I could! And perhaps Dr Cow is now my reward???



Happy Mofo Tuesday and Stay Vegan, Friends!