Pumpkin everything is everywhere, it’s October already, and so it’s time to make raw vegan pumpkin cheesecake. Are you wondering about how to eat healthy and enjoy the pleasure of eating good food at the same time? This is why I am so excited to share this raw vegan pumpkin cheesecake recipe with you. (You can enjoy this without feeling blah, like you ate a big slab of heavy cheesecake, because you didn’t.) It’s entirely raw vegan with whole food ingredients.
Tea and conversation, it’s a perfect way to spend time together. Once, many years ago, in the Terasaki Garden of the Chado Tea Room, I enjoyed an afternoon of tea with a date. The menu was full of many different and exotic kinds of teas. Flavored teas, greens, blacks, whites, herbals.
Farmers’ market produce during the summer is my big thrill. Juicy grapes and blackberries, and figs. Figs! It was blazing hot, and by noon everything was wilting, but those figs were so plump and beautiful.
Pad See Ew noodles are a favorite in this family (my youngest daughter absolutely loves them!) and Thai style done vegan is just so naturally easy. Thai flavors (and noodles!) are sublime when paired with tofu or tempeh.