It felt so good cooking with my family and giving my mom the gift of vegan food on Mother's Day. We made portobello lasagna, macaroni & cheese, kale salad and cheesecake.
What she said about each dish:
Kale salad-It was her 1st time having it and she said it was delicious
Mac & cheese-commented that it looked like conventional mac & cheese but didn't taste like it to her. She did say it was good but her taste buds expected a more "cheesy" flavor since it looks like traditional mac & cheese.
Lasagna-She called it her favorite of the 4 dishes and asked for the recipe to make it later.
Watch us cook here...
Kale salad- I added nutritional yeast to the recipe in the video
2 tubs of vegan cream cheese (16 oz)
1/3 cup sugar
1/2 cup soy milk
1 tsp vanilla extract
Juice of ½ lemon
1 tbsp vegan margarine
9-inch pre-made graham cracker pie crust
Preheat oven at 350 degrees. Mix all ingredients together in a large bowl until well combined. Pour into pie crust and bake for 45 minutes. Allow to cool on the counter for a few minutes. Place cake in the refrigerator for 2 hrs to firm or in the freezer for about 1 hour.