I have been a very inattentive blogger lately. Posting a Pi Day update well after Pi Day? For shame!
I promise it’s because I’ve been hard at work studying important matters concerning nonprofits and saving our food system and all kinds of good things that will hopefully one day lead to a better world. Of course, none of that gets you more regular blog posts.
Soon, things will slow down considerably, and I’m bursting with ideas for blog topics. Needless to say, there will be no shortage of posts soon. Right now, I’m dealing with a shortage of time.
I just wanted to pop on and share my Pi Day treats with you. It was slightly a cop out this year, but my cheesecake and pumpkin “cream cheese” pies were such a hit last year that I had to recreate them for our work event and my friend’s birthday. And yes, I know that cheesecake is skirting on the outer fringes of both cake AND pie, but come on, everyone needs good recipes for vegan cheesecake.
The first recipe for plain vegan cheesecake (see delectable picture below) actually came from an old family recipe and I posted about it last year >> Get the awesome recipe here
The second recipe is a bit fancier. Pumpkin cream cheese and chocolate. A match made in heaven! Totally vegan and totally easy >> Devour this recipe after learning how to make it here
I have lots of ideas for cool challenges over the summer, and I will be doing a lot more cooking regularly soon, so if you have any special requests or want to know how to make something tasty around some weird item you pick up at a farmers market, let me know!