The emergency cheesecake is alive and well and I made it through another day without it!

I don't know what it is about the first few days of commiting to a food plan that makes me want to curl up in a sleeping bag and watch tv. While channel surfing for Star Trek I wandered onto the Golden Girl channel and was promptly saved by my new moms. I was so entertained that I completely forgot about hunting down my emergency cheesecake. This is the chocolate chip cheesecake with milk chocolate ganache that I keep hidden in the freezer for that one day above all others that I just can't make it through without ganache.

I've been eating all day and I'm still starving. I enjoyed oatmeal, bananas and blueberries with soy milk, carrots and hummus, chicken, vegetables and cashews and I'm looking forward to a Pita Pocket or Ezekial bread smeared with Peanut Wonder or Cranberry Relish. I jest, but truly I want to be strong because my gentleman husband will surely be gobbling up chocolate covered donuts with his coffee in a few minutes and I really want it to seem like I don't care. The truth is I feel like a puppy, hovering and hoping that a few morsels will cascade in my direction and I'll have no choice but to scoop them up. It sounds a little like foodie love doesn't it? I'm sure the I'm 'healthyandyousuck' euphoria will come soon enough and I shall look down upon donut eaters with a bold look of disdain as I speculate about their tryiglyceride levels. Ha!

In planning delicious meals for the next few days it dawned on me that I have all the makings for a 'wet' sandwich except for the wet stuff. There are pita pockets, veggies, tofu-ish types of things to put on it but no toppings or condiments that aren't loaded with sugar. Truth be told, a wet sandwich has the power to cure any ailment.

I became a fan of the 'wet' sandwich when I first read the 'Deadly Sin' books by Lawrence Sanders. His character, Edward X. Delany made sandwiches for himself that were works of art. Turkey with bacon, spinach and dollops of remoulade, Ham and camembert, swathed in dill mustard and Roast beef, grilled onions with a blue cheese sauce so sumptuous that it could make a mime punch through an imaginary glass wall.

As luck would have it I tried a few things and they were good. I made a cranberry relish by simmering fresh cranberries, blueberries,agave nectar and honey until the berries burst. Great on a toasted Pita Pocket, whole wheat has a great nutty flavor.

I warmed oil with garlic, scallions and capers packed in salt and used it as a drizzle over veggies. Very tasty!!

The best thing, (it made me giddy), is the recipe for tofu mayonnaise by Deborah Madison in her book Vegetarian Cooking for Everyone. It's tops!!

6 ounces soft tofu, well drained, or ½ box silken tofu
2 tablespoons prepared mayonnaise (optional)
1/3 cup olive oil
1 small garlic clove
2 teaspoons Dijon mustard
2½ teaspoons fresh lemon juice or vinegar (red or white wine)
Salt and freshly ground white pepper
Directions

1. Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides.

2. Add the garlic, mustard, lemon juice, and ¼ teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use

Try it, it's fantastic. Time to fend off the donuts!!

All the best, Kate