How fun that I found your post! I’ve been vegetarian for around 5 years, and I just decided to try eating vegan for the month of September. I’ve tried before, so I’m used to reading labels and knowing what things have milk & eggs and what don’t, etc. One of the hardest things for me is not eating random baked goods that people bring to work. Of course, they’re probably not vegan, but many times I can rationalize eating them by being okay with not knowing for sure.
My other downfalls are baked goods one of my co-workers makes almost daily (wheat & dairy free, but still with eggs) and cheese. I’ve switched to eating mostly the almond or soy cheese that’s lactose free but still contains casein. It helps me live with my Darling Husband who can buy 4lbs of cheese and eat it all before it goes bad! His quesadillas with homemade salsa are irresistible.
My all-time favorite vegan dessert is derived from Alton Brown’s Moo-Less Chocolate Pie. The recipe itself isn’t necessarily vegan, but it can easily be with careful selection of chocolate chips & crust and leaving out the honey. I usually leave out the liqueur, vanilla, and honey, and I have made the crust myself with vegan chocolate sandwich cookies & Earth Balance instead of butter. Sometimes I add mint extract (1/4 teaspoon or 7ml), and that’s really yummy. Here’s the recipe, unaltered:
- 13 ounces semisweet chocolate chips
- 1/3 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 pound silken tofu, drained
- 1 tablespoon honey
- 1 (9-inch) prepared chocolate wafer crust, recipe follows
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
Chocolate Wafer Crust:
- 6 1/2 ounces chocolate wafer cookies
- 1 tablespoon sugar
- 3 ounces unsalted butter, melted and slightly cooled
Preheat the oven to 350 degrees F.
Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.