Delightfully creamy in texture and rich in flavour, this “cheese”cake is free of dairy, gluten and soy. The main ingredients are a blend of coconut cream and cashew, making this dessert decadent. After prepping, some waiting time is required but it is well worth it!
This recipe is gluten-free, vegan, high in protein, and simple to make. I suggest making this large batch recipe for freezing or as weekly meal prep to help turn a hectic week into a breezier one. Serve the curry with rice or fresh bread.
After all, K.I.S.S.
(Keep It Simple Sweetie)
If you could plan your very last meal, what would it be?
Would it include something over-indulgent like champagne and caviar or something more comforting like your grandmother’s famous lasagna? For me, it didn’t take very long to decide.
Although I love rich foods and a good glass of wine, my choice is perhaps a little more humble. It’s my mom’s Sheppard’s pie. While the smell of the pie baking in the oven is beyond mouth-watering, it also evokes nostalgic feelings.
My mom’s famous Sheppard’s Pie
Growing up, it was during special occasions that my mom made her famous Sheppard’s pie. I often requested it for my birthday parties and more recently for my 30th. It’s so good that I always end up having seconds and thirds. Perhaps it’s the savory gravy, or the fluffy mashed potatoes that are perfectly crisp on top, that makes this pie so incredibly tasty. But I know that this meal represents so much more because it reminds me of beautiful childhood memories, of family get-togethers and of course – my lovely mom. And no matter how much anyone tries, it’s never quite the same as hers.
So what would your last supper be? I’d love to hear your stories or comments. Please share!
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