I had big plans for this post.

I was going to go on and on about how once I saw that Heather had picked P for Pistachio as the latest installment of her Meatless Mondays A-Z challenge , I was looking forward to redeeming myself. (Since the last time I featured pistachios on the blog, I perhaps insulted the vividly beautiful nut by turning into what I could only call pistachio poo.) I was going to give you a detailed description of how I took the time THIS time to soak the nuts…

….and even SKIN them. [Which is saying a lot from Miss May-Be-Smart-But-Sure-Is-Lazy.]

But I’m not going to lie. What I ended up making? Well, it was so good that I barely had enough left to take a photo. Because just like I forgot to put the black stopper into the food processor tube– –not the best plan, when there are date pieces involved– –I also forgot to eat lunch. And so I might have eaten this instead. The whole darn batch.

And you know what they say about overeating something. No matter HOW delicious it is, once you’ve gone too far, well, it just takes a little while before you even want to think about it again. So I apologize, once again, for somewhat shortchanging pistachios on this blog, but I just can’t talk about them right now.

However, this addictive (destructive) vegan-except-for-the-honey-but-you-can’t-have-baklava-without-honey lunch dessert recipe should make up for it.

Trust me. Pistachio Baklava Tofu Mousse

• 3/4 cup raw pistachios, soaked (5 hours or so), rinsed, drained, and skinned