Vegan fudge from the cookbook Sinfully Vegan by Lois Dieterly

[Guest guest]

What do you do about fudge when you are a vegan? I had pondered that question

and avoided fudge for the first dozen or so years after I had become a vegan.

Then, a colleague at the time gave me a copy of the cookbook Sinfully Vegan by

Lois Dieterly. Its subtitle is " Over 140 Decadent Desserts to Satisfy Every

Vegan's Sweet Tooth. " I believe that the subtitle captures the flavor of the

book, so to speak. It is so refreshing to find cookbooks geared to vegans that

contain no apologies for what's missing and no conversion tables to make a

nonvegan recipe into one that we vegans might also enjoy.

 

The recipe for " Melt in Your Mouth Fudge " appears on page 188. It calls for soy

cream cheese (I like to use Better Than Cream Cheese by Tofutti), powdered

sugar, melted vegan chocolate chips, and vanilla. I like to add walnuts, too. I

justify the fudge as protein with antioxidants, conveniently ignoring all that

sugar. It is so rich, however, that I cannot devour all of it immediately, so it

lasts a long time.

 

I recommend the fudge, the recipe, and the cookbook. It's not too late to find

the book and make some fudge for your Memorial Day weekend get-togethers. I plan

to make this recipe of fudge and take it to share with friends on Sunday

afternoon of this Memorial Day weekend while we listen to the concert at Union

Station in Kansas City, right before we turn our lawn chairs around in the

evening to watch the fireworks over the Liberty Memorial.