Every Thursday night my parents kindly watch our 2 boys, so we can have a date night. We never take it for granted, and usually take the opportunity to traverse to new places in our little city. Thanks Mom and Dad! You're the best :) Anyway, last night Nate decided he wanted to try to make me a vegan dessert out of one of the five-thousand vegan cookbooks I have littering the house. I'm kind of used to seeing strange ingredients now since I have been reading them for a few months, but Nate, not so much. He was a little overwhelmed to see ingredients like silken tofu, spelt flour, and flax seed meal in the place of 2 large eggs and all-purpose flour. It's the thought that counts, right?
Anyway, I remembered that there is a new vegan restaurant to try, so out we headed to the west side in Kansas City to visit FÜD (pronounced food.) We were greeted by a lovely couple, and another gentleman who explained a little more about their quaint little establishment. And as luck would have it, they had a few desserts to satisfy our sweet tooths. I visited the website prior to visiting, and was drooling over the Sweet Stack dessert; a vegan brownie topped with raw cashew ice cream and some mouth-watering sauces to boot. They didn't have the brownie last night, but let me tell ya, the cashew ice cream was to die for. The ice cream is sweetened with agave, and would trick any "real" ice cream addict. They topped it with cacao sauce and superfood caramel. I might be dreaming of it right now..........yeah, I definitely am, yum! We will be going back for dinner next time, and hopefully I'll remember to bring my camera, so I can share with you what we get. Make sure to bring cash because they don't accept credit cards. We didn't have any, and had to drive around town before we found an ATM. Check it out!
Nate's Two Cents: Proof again, veganism can be a lot more fun than anyone ever says it can be. The cashew cream was incredible. No, I don't know how you make a nut-based food taste convincingly like ice cream. All I know is that it worked. I'm not a huge fan of ice cream on its own--I like to dress it up in fudge and pecans, usually--but there was a delicate, almost rum-sweet quality to this stuff that really made the sauces drizzled all over it almost unnecessary. Hey, if you can find a dairy-based ice cream that tastes this good, has no cholesterol, is low in saturated fat and doesn't give you the sugar blues later (and has no artificial ingredients), good for you. If, on the other hand, you can't, this is an awfully nice, naturally guilt-free alternative.