I figured it was time to blog about food I've prepared recently in order to avoid hitting you with a barrage of photos and text like I did in my last post. I know this month will be spent testing lots of recipes for the Happy Herbivore, and today I'll be making dinner for my lovely love for Valentine's Day, and Sunday my lovely love is taking me out to dinner for Valentine's Day (I think we love to eat more than we love Valentine's Day. Holidays, in essence, are an excuse to go all out with food, no?). Those three things will amount to lots of food in themselves, so I'll spare you (somewhat) the barrage and dive in to what I've prepared over the last little while.
Yet I still feel as though one cannot be forewarned enough when it comes to this beast:
Oh, and if for some crazy reason you'd like to replicate the vegan cookie cake pie, check out Cake Spy's blog, and you can get the recipes for each layer from Colleen Patrick-Goudreau's The Joy of Vegan Baking. For the pie crust, I used the shortbread crust; for each recipe, I used mostly whole-wheat flour. Yeah, I attempted to put something healthful in all that decadence. And when I say decadence, I mean it! There's at least 1/2 cup of Earth Balance in each layer. I did blind-bake the crust for 5 minutes, and I let the entirety (that is, three layers) bake for about 50 minutes. The top was a bit hard, and as you can see, it sunk, but it was perfectly edible. I was just paranoid that all the layers wouldn't bake properly since, separately, they required different temperatures and baking times.