I cooked three different dishes from three different sources for my contribution to Christmas this year.
Serves 24
What You Need:
8 ounces soy cream cheese4 cups powdered sugar
1 teaspoon vanilla
1 cup vegan chocolate chips
What You Do:
1. Line an 8-inch square pan with wax paper. In a food processor, blend soy cream cheese until smooth. Add powdered sugar and vanilla, processing until smooth.2. In microwave or double boiler, melt chocolate chips. Pour melted chocolate into cream cheese mixture and process until smooth.
3. Pour mixture into prepared pan and refrigerate until firm. Pull wax paper out of pan. Cut fudge into bite-size pieces. Store in refrigerator in an airtight container.
I'm always looking for good resources to figure out what to eat and what to drink that's vegan. Especially since this year I wanted to give some wine, and wanted to make sure it was vegan wine. (Here's a wikipedia entry on wine and veg*nism, in case you're unfamiliar with the issues.)
Apparently there is a movement afoot to provide arguments to meat-eaters who encounter those pesky logical arguments in favor of Veg*nism.
Namely...Serve delicious vegan offerings, and don't invite people who wouldn't appreciate your efforts.
Here are a few things to check out over the weekend, the good, bad and ugly:
As always, Stephanie Ernst, Change.org's Animal Rights blogger, is a font of useful information. This time it's a holiday gift (and charitable) giving guide that all vegan, all the time.
Recently the NY Times published an Op-ed by Gary Steiner from a truly vegan point of view, not the sort of half-assery usually published by folks like Michael Pollan and Mark Bittman.
Check out my personal blog where I did a very comprehensive review of Alicia Silverstone's The Kind Diet and a mini-review of Tal Ronnen's The Conscious Cook.
Sigh.
No, not yesterday's Thanksgiving meal, but some great vegan meals I've had lately, sometimes in unexpected places.