I am on a desperate hunt for an exceptional - not just decent - vegan cheesecake.
Could it be as simple as substituting blocks of Tofutti cream cheese and sour cream for Philadelphia and Breakstone's and using Ener-G egg replacer for those salmonella bombs formerly known as eggs?
It could be, and with the week I've had, I am tempted to comfort eat my way through a cheesecake.
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