My mom was 5'1 tall, and a chronic diabetic for the last 40 something years of her life. By her request, my brother, almost 6'4, and I, 6'2, always kept the sweets she got us on the top shelves of the pantry. My mom was a giant in so many respects, and let there be said: she never hesitated to climb on a chair or a stool to get as high as she needed.
Times have changed and the tactic is no longer valid. My vegan is of above average height, and she shares my sweet tooth. So when a box of great Belgian chocolates goes on sale at the local supermarket, or when you find a local baker that makes his own Alfajores, it is by mutual consent that I brave bringing this evil into our home.
Having a piece of Parmesan to grate over my pasta, or milk for my cappuccino, are minor trespasses compared to these flitting pleasures.
On the 'cup half full' end, I am constantly awed and humbled by the resolve my love shows. I would even dare speculate that having these temptations at hand helps strengthen her conviction in the choice to be vegan. Just one of the many reasons why she makes me such a lucky man.
Good news on the dessert front
Some old favorites are still optional. For us it was the easy and quick way to make great vegan Cremeschnitte (Mille-Feuille). Chilled Crème Pâtissière in between two rectangles of baked Puff Pastry. Both ingredients having excellent and veteran vegan friendly versions. Churros and pancakes both share the same fortunes as Cremeschnitte, as they can easily be made just the same with vegan friendly ingredients. Tapioca, that we discovered to our mutual delight, is a native vegan dessert that we love to make. I'll share all these recipes soon.
For the creative vegan dessert we had to improvise, on one of those occasions at the end of the grocery-shopping cycle. A survey of our meager pantry remains, and a quick search online resulted in: Cheerios in Silan drenched in hot coconut oil melted dark chocolate. After a time in the freezer we got our fix with these delicious bars. Recipe