I know we made this last month, but it's still haunts me. ;)
Tonight we brought back the adapted Jacques Pepin recipe for savory mini-cheesecakes (making the usual vegan subs plus 1/2 cup soft tofu for the eggs, with the addition of 1/2 tsp. of baking powder to the mix) and adding roasted garlic and microplaned cheddar sheese.
Served on top of an arugula salad with a red wine vinaigrette, which was a great pepper/acidic combo to pair with the creamy, garlic cheesecakes. Yum!