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Pumpkin Cheesecakle & Vive Le Vegan Pasta

Posted Jun 13 2009 12:18am
I set out yesterday to find a way to use a can of pumpkin puree I bought on sale. Little did I know I would find such an amazing recipe! Double Layer Pumpkin Cheesecake from the lovely Here is the cake before baking. After...well it's in the process of being obliterated!

I used light Silk, Tofutti Better Than Cream Cheese, and Tree Of Life Organic Pumpkin Puree (check out that exciting orange clearance sticker!). This batter was soooo good.

For dinner, before pie, we had asparagus and pasta with a Pureed Chickpea Pasta Sauce With Fresh Herbs from Vive Le Vegan. It was awesome to be able to go pick herbs from the yard to throw in. My helpful man-tester suggested that this dish was reminiscent of creamy seafood type meals, a suggestion which could make this meal a good bet when feeding a crowd with mixed eating habits. It helps to know which meals can be adjusted to meet a lot of different tastes and eating styles. So there you go!!

Vive Le Vegan:
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