Little secret? You don't always have to cook.
As a vegan, it's important to be conscious of ones health, simply because a large part of ones (lets face it) natural diet is being omitted. Therefore, raw or dried foods is often the way to go, anyway, to ensure that one gets all the nutrients one needs.
Now, Im not saying that vegan baking is difficult or should be avoided. Heck, no. Im simply proposing that, if youre new to the vegan baking game and are unsure about how to approach some of these questions
you make stuffed dates, instead. Like this:
1 lb dried dates
2 tubs Tofutti dairy-free cream cheese
1 bag fresh mint leaves
Omg, seriously, thats all I need? Yep, thats all you need. No questions asked.
But theres an important issue that we need to discuss, and that is the origin and quality of your dates. (Not those dates! Well
yeah, those, too.) In my experience, Jordan dates are far superior to California dates. Ive rarely come across a California date that I didnt think was dry and chewy. This may not always be the case; its just what Ive experienced. I tend to spring for the Jordans, and recommend that, for the sake of succulence, you do the same.
You should also:
Use a paring knife to pit the dates. Soften the cream cheese in a small mixing bowl with a fork. Spoon it into the empty dates. Rinse the mint leaves and lay them gently on top, one leaf to one date. And, although it may be hard to resist, dont eat too many before theyre served.
Doesnt that feel better? Dont you feel like you relieved some of the pressure of satisfying your vegans sweet tooth? I made these for Thanksgiving last year, and they were gone in ten minutes. Another plus: they can be served as an appetizer, freeing up some menu space for the vegan almond-raspberry thumbprint cookies Im going to teach you how to make next.