The week before the cruise, I joined Melissa and Molly for Vegan Night. I headed to Melissa’s house in my hometown of North Kansas City, and when I arrived, I was met at the door with the savory scent of homecooked spaghetti sauce.
Melissa already had the green peppers sauteed and the soy crumbles browned, and to that she added a couple cans of tomato sauce, a packet or two of storebought spaghetti sauce mix, a drained can of mushrooms, a sprinkle of flaxseeds, salt/pepper/garlic/herbs, and finally her Secret Ingredient.
She gave me the ok to let you in on it: it’s a healthy handful of brown sugar. We spooned the sauce atop whole wheat pasta and feasted, sipping fruity cocktails between bites.
Molly had brought dessert, and it had me drooling from the moment it was unveiled: a vegan Oreo cheesecake.
The filling contained a blend of vegan cream cheese, silken tofu, and Newman O’s, baked and chilled in a chocolate wafer crust.
Un.be.lievable. If you think vegan cheesecake can’t be good, you are sorely mistaken. I ate two pieces, and honestly, I could probably have put away a third. I’m still waiting for her to send me this recipe—I WILL be making this at home!