So, it has been a really long time since I have posted. During my pregnancy, I just overwhelmingly didn’t feel like posting anything. Now, of course, with a 4 month old, I have very little time to write anything. In the beginning, I was sleeping while she slept, like everyone suggests, but these days I try to get stuff done or get ready for work while she’s sleeping. While she’s awake, though, I want nothing more than to stare at her little beautiful face and blow raspberries on her little baby belly. She’s such a doll and I’m so happy to have her in my life. She’s got such a personality and is generally a very, very happy and very perceptive baby. We are really very lucky.
I happen to have this week off (my office is closed), so I thought I would try to get my momentum back.
I made this Oh She Glows Chilled Dark Chocolate Pie for this past Thanksgiving and it was so popular with my family that it was requested I make it again for Christmas. Luckily for me, it’s pretty simple, especially with a tweak for the lazy. I simply got store-bought pie crust from the frozen section (they came two to a package – more pie!) rather than making my own. This pie is very likely the best vegan dessert I have ever had, let alone made myself! Don’t let the coconut cream scare you away if you aren’t a huge coconut fan. It’s not the overwhelming flavor of the dessert – that would be yummy, yummy chocolate.
Rather than make the strawberry vanilla compote from the Oh She Glows website that I’m sure is delicious, I felt that a cranberry-raspberry compote would be more fitting for the season. I did a quick google search, then chose a recipe that looked the easiest (that’s usually how I work) and ended up with this one originally from Bon Appetit. I would make this 100 times over – it was that good.
A Vegan in Progress 