I never used to bake. Ever. I think there were 2 main things that kept me from baking: 1) baked goods only lead me to eating more junk food, and 2) eggs. Eggs gross me out – always have. Every time I would eat them in my pre-vegan days, I’d feel sick afterward. Of course I couldn’t taste them in a cake or anything, but I didn’t really like working with them anyway. On top of it, I never really felt a need to “prove” myself as a baker – I just didn’t care.
Well, folks, times have changed. I LOVE baking now. I can’t stop doing it. My friends and family are shocked and my boyfriend has started calling me Vegan Betty Crocker. It’s gotten sort of out of control. I’ve made 2 cheesecakes, strawberry shortcakes with vegan whipped cream, (those recipes are divine!) and a chocolate cake with vegan cream cheese frosting in the last 2 weeks. If I keep this up, I’ll be HUGE in no time.
But, back to the reason for this post: Lemon Cheesecake from the Joy of Vegan Baking. YUM. You see, cheesecake used to be my favorite dessert. There is this trendy little cafe not far from where I went to undergrad, and sometimes I’d go down there, get a piece of cheesecake and a latte (how yuppy is that??) and study for a couple hours. As a vegan, I’ve missed cheesecake, and was doubtful that I’d ever have really good cheesecake again. All the recipes I’ve seen online are tofu-based, and that just didn’t appeal to me. Then I found the recipe for Lemon cheesecake in the Joy of Vegan Baking. I tried it out this week and it’s getting great reviews from my omni family! You NEED to try it (I can’t find it online, so you might have to buy her book – but it’s a great investment).
There is nothing more satisfying that getting a bunch of omnivores to declare how delicious your VEGAN baking is….and yes, that might be part of the reason I bake now. What can I say? I’m competitive as hell!