Friday, March 09, 2012

Savory Mini-Cheesecake on an Arugula Salad

Dinner 03/09

Savory Mini-Cheesecake

Arugula Salad

Tonight we brought back the adapted Jacques Pepin recipe for savory mini-cheesecakes (making the usual vegan subs plus 1/2 cup soft tofu for the eggs, with the addition of 1/2 tsp. of baking powder to the mix) and adding roasted garlic and microplaned cheddar sheese.

Served on top of an arugula salad with a red wine vinaigrette, which was a great pepper/acidic combo to pair with the creamy, garlic cheesecakes. Yum!

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