The Beef Wellington was amazing! It was faux beef tips and a mushroom mixture in a puff pastry shell. It’s all topped off with a red wine sauce, and it was delicious. We couldn’t find the specific Madeira wine, but we just asked for a good red cooking wine. 
I think that anything in puff pastry would be tasty, but this is definitely one of my favorite vegan meals so far.Click here for the recipe: Almost Beef Wellington with Madeira Sauce
I also made my first “cheese”cake. It was a plain cheesecake topped with maple glazed berries. The texture turned out great! I added some cinnamon to the crust, and I think I would add some sugar to the cheesecake mixture next time to sweeten it up. 
This recipe is from the Kind Diet.
Mixed Berry Cheesecake
¾ cup vegan butter
2 cups graham cracker crumbs
1 package of silken tofu (I used extra firm)
1 cup non-dairy cream cheese
1 tablespoon of safflower oil
¼ cup of maple syrup, plus an additional 1 to 2 teaspoons if using a fresh fruit topping
¼ cup soy milk (use soy, not almond or nut milk)
2 teaspoons arrowroot
1 teaspoon vanilla extract
½ teaspoon lemon or orange extract (optional)
Fresh mixed berries for topping
Preheat oven to 350 degrees. Oil an 8” or 9” springform pan.
Melt the butter in a small saucepan. Turn off the heat, and stir in the graham cracker crumbs. Press the crumb mixture into the bottom ad slightly up the sides of the prepared pan and bake for 5 minutes. Let cool on a baking rack.
Combine the tofu, cream cheese, oil, ¼ cup syrup, milk, arrowroot, vanilla and citrus extract in a blender or food processor and process until smooth. Pour the mixture into the crust and smooth top with spatula.
Bake the cheesecake for 45 minutes t 1 hour. Let it cool to room temperature. If using fresh berries, toss them with 1 to 2 teaspoons of maple syrup to create a lightly glazed effect. Top with berries and chill until ready to serve.
This was such a great meal, so filling and decadent!
This recipe is from the Kind Diet.Mixed Berry Cheesecake
¾ cup vegan butter
2 cups graham cracker crumbs
1 package of silken tofu (I used extra firm)
1 cup non-dairy cream cheese
1 tablespoon of safflower oil
¼ cup of maple syrup, plus an additional 1 to 2 teaspoons if using a fresh fruit topping
¼ cup soy milk (use soy, not almond or nut milk)
2 teaspoons arrowroot
1 teaspoon vanilla extract
½ teaspoon lemon or orange extract (optional)
Fresh mixed berries for topping
Preheat oven to 350 degrees. Oil an 8” or 9” springform pan.
Melt the butter in a small saucepan. Turn off the heat, and stir in the graham cracker crumbs. Press the crumb mixture into the bottom ad slightly up the sides of the prepared pan and bake for 5 minutes. Let cool on a baking rack.
Combine the tofu, cream cheese, oil, ¼ cup syrup, milk, arrowroot, vanilla and citrus extract in a blender or food processor and process until smooth. Pour the mixture into the crust and smooth top with spatula.
Bake the cheesecake for 45 minutes t 1 hour. Let it cool to room temperature. If using fresh berries, toss them with 1 to 2 teaspoons of maple syrup to create a lightly glazed effect. Top with berries and chill until ready to serve.
This was such a great meal, so filling and decadent!I hope you all had a great Valentine’s day :)
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