This year I had one such single friend over to stay and my other friend & her fiance as well - they decided not to bother celebrating it this year!
But it started on Thursday night when a workmate requested some v-day themed cupcakes for Friday. So I made chocolate CCs with buttercream that I tinted/flavoured with raspberry Crusha (which used to be vegan and I still have a bottle of the old stuff - boo to them for putting carmine in it now!!) The heart was some white fondant that I coloured with a wanktonne of pink food colouring paste, rolled out and cut out with a teeny cookie cutter.
I also made 2 special ones for my fellow Gossip Girl loving besties!!
I made 2 desserts as my friend said she was trying to be good so I thought I'd make sure I had a lower fat option. The main event was a coconut cheesecake that I have had in my head for ages, I just wasn't sure it'd work, but it did (recipe is at the end of the post, I'm really REALLY happy with the way it turned out)
Second option was a carrot cake, that I threw some pineapple chunks & orange zest into. Instead of the usual cream cheese frosting, I just made a glaze with icing sugar and orange juice and drizzled it over the top. It was awesome!
Of course, everyone went for a bit of both in the end. I whizzed up some strawberries to make a sauce for the cheezecake too.
Today's dinner was some rice that I cooked up and added to a tomato, some black beans that I cooked this morning and lots of hot sauce. With roasted baby portabellas and asparagus. MMM!
Coconut Cream Cheezecake
150g digestive biscuits*
3 tbsp vegan margarine
1 tsp agar flakes
Smash up the biccies a bit, then throw them into a food processor until they are finely ground. Melt the margarine and then mix the two together.
Pour the crumbs into a 9" flan tin, with a removable bottom if possible. Press the crumbs down well and use a cup measurer or a spoon to pack them down. Put into the oven and bake for 15-20 minutes until just lightly brown. Remove from oven & cool.
Pour the coconut cream into a saucepan and sprinkle the agar flakes over it. Don't stir! Switch on the heat and bring to a boil. Stir well and then turn the heat down and simmer, stirring occasionally until the agar flakes melt.
Mix together the arrowroot & water and then add to the coconut mixture. Turn the heat up a bit and bubble, stirring, until it thickens a bit. Remove from the heat, leave to cool and stir occasionally. Don't worry if it gets a bit lumpy!
When the coconut mixture and base are both cool, throw the tofu, cream cheese and coconut mixture into a blender (or food processor if it is a really good one that will get it smooth! - a hand blender would work too!). Add the vanilla, sugar & maple syrup and process till all smooth.
Pour the filling into the shell & level it out and smooth off the top. Chill for at least 2 hours until firm enough to remove the outer ring of the tart tin.
To make it pretty, I mixed some coconut with some pink food colouring and sprinkled it on top!
Cooking to: I have been mainly listening to Lily Allen - It's Not Me It's You & Paramore - Riot! this week.
*Digestives - watch out, a lot of them contain butter. McVities Light digestives are vegan, as are Morrison's own brand value range!