Ode to Joy

Last week I got my copy of The Joy of Vegan Baking, and that's just what it's been so far. Makes me almost want to sing Christmas Carols (almost). On Sunday, we attended a housewarming dinner and I wanted to bring something seasonal. Pumpkin! The recipe for pumpkin cheesecake is amazing. I went with the pecan crust (since I can never find vegan graham crackers here, and although I can make my own, it adds a step). The result was a creamy dessert with a delicate pumpkin flavor and a tasty crust that all of my omnivorous friends loved. This would be a perfect ending to a fancy meal, and it may make a reappearance at our Thanksgiving dinner!


Last night I wanted something to warm me up, it actually got cool here in Texas! (you northerners up there, don't peak at the temps, I'm sure it would be quite balmy to you) So I made soup, Butternut Ginger Soup from La Dolce Vegan. I was craving some cornbread on the side, so I again picked up The Joy of Vegan Baking to make this southern staple. Not only was it easy and quick to make, but I wanted to melt along with my Earth Balance as I took that first bite once it came out of the oven. Had a piece for breakfast this morning too! Oh, and the soup was delicious too (I add plenty of ginger). I added half a can of pumpkin puree that was leftover from the pie. A good use of fridge leftovers...
And finally, more baking, but this recipe comes from my mom. I remember eating cranberry bread around the holidays and after randomly purchasing fresh cranberries, I knew I wanted to attempt to veganize the recipe. It didn't go perfectly, the bread was a bit crumbly, but it tasted just as I'd remembered. Maybe I'll fool around a bit more with the recipe and post it for you, but till then, here's some eye candy...