I cook most days, usually with stuff from my garden. Increasingly, I adapt my favorite concoctions to make them vegan. It’s not hard, and the results are often ridiculously delicious. Like this one. You simply boil unroasted cashews for like ten minutes. Then you blend them with some water and salt. You get this creamy goodness that you can substitute in any recipe for ricotta or sour cream. I tossed and baked it last night with cooked whole wheat pasta and lemon balm/pumpkin seed pesto (that recipe is on page 174 in my book — substitute nutritional yeast for parmesan cheese) Yum.