Welcome to day 3 of my week eating entirely vegan.

Breakfast: Venti soy latte from Starbucks. I’m afraid of trying any syrups in my drink because I don’t think they’ll mix well with soy milk.

Lunch: Leftover vegan chili from last night (still tasty!) wrapped in corn tortillas.

Dinner: I attempt to make vegan tofu scramble. The recipe from allrecipes.com calls for canned diced tomatoes, green onions, and mashed silken tofu. I cut out the cheddar cheese from the recipe and instead I add some sliced mushrooms and red bell peppers for a little extra oomph. The finished product is watery and tasteless and the tofu adds nothing to the dish.

I wonder if fried firm tofu would have worked better? I’m not sure if this dish was supposed to be a breakfast or a dinner, but either way it’s disgusting. I heat up some more vegan chili and eat that instead.Today’s discovery: vegan chili is amazing; vegan scrambled eggs substitute is not. If you plan on going vegan, you might want to learn how to cook first.

Anyone got some tips on good vegan recipes? I could use all the help I can get…

[photos are by lil' ol' me]

I got this recipe from allrecipies.com when I wanted to make a dessert for Christmas that required no baking. My family loved and hated me for it – love because it’s freaking delicious and hate because – well, you read my warning.

It’s super easy to make and only requires that you’re able to stir and that you have a microwave and a fridge.

Here’s what you’ll need (allrecipies.com claims that this pie yield 8 servings, but it’s pretty rich, so you might get more out of it)

1 chocolate piece crust (9″)**

**I know that the original calls for a graham cracker crust and then the melting of hershey kisses to spread over the crust but trust me when I say that it’s a total pain in the ass and you’re better off using the chocolate crust.

1 8 oz. package of cream cheese softened (you can use reduced fat it you want; I never tried it with fat free, so I won’t suggest it)

3/4 cup of white sugar

1 cup of creamy peanut butter – your choice (You could use reduced fat PB, but I don’t know how that tastes, so I leave that up to you)

1 container of frozen whipped topping, thawed. Reserve 1/2 – 3/4 of a cup for later.

1 bag of hershey kisses

2 tbs. milk (skim, low fat, whole fat, doesn’t matter)

In a medium bowl, beat the cream cheese until smooth. Gradually beat in the sugar and then beat in the peanut butter. Fold in the whipped topping except for that 1/2 – 3/4 of a cup that should be sitting in the fridge.

Spoon the mixture onto the crust, cover and chill it for about six hours or until it’s set.

You can finish in one of two ways:

Spread the remaining whipped topping and garnish with hersey kisses – you can do it artfully as seen in the pictures or be as uninspired as I am and just spread the whipped topping evenly and toss on the kisses.

OR you can take 30 or so hershey kisses with those 2 tbsp of milk and microwave on high for about a minute, stir it and then microwave again for 30-45 seconds or until it’s smooth and spread the melted chocolate on top of the peanut butter mixture. Chill it for 30 minutes and THEN you can add the whipped topping and kisses on top of that.

The pie weighs about 23 pounds and I won’t even tell you how many calories are in it but god it is So. Damn. Good.

Enjoy!