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Vegan Agave Sweetened Chocolate Frosting. And Other Things I Eat.

February 1, 2012

I ate a sheep. It was the most delicious sheep, complete with a raspberry heart in the middle. Felt like such a carnivore.

Went to Boa for husband's birthday dinner. This is French onion soup in dim lighting. It was fabulous, but how can you screw up hot cheese?

Next up was tableside Caesar salad on chilled plates. Perfection. Spicy! Holy garlic. Glad we both ate it.

My entree. Spaghetti and Kobe meatballs. Tasted like spaghetti and meatballs. A little bummed, but I can only blame myself for ordering spaghetti and meatballs from a steakhouse. I was really tired.

Husband's steak. He got the strip. I told him to get the ribeye, but he didn't want to deal with a bone. Next time, he'll get the ribeye. This was decent, but a little tough and not super flavorful.

Dairy-free, agave sweetened chcolate cake for husband. I'm way better at frosting than cake. Cake was dry. Frosting was epic. Think maybe I need to use grapeseed oil instead of coconut oil in cakes. Any advice?

The frosting was epic.

Curious about Boa? Food was good, but not life-changing. Service was great. Ambiance was dated. Do I think we’d go back? I don’t know.

Here’s the frosting I whipped up:

Vegan Agave Chocolate Frosting

1 tub Whipped Earth Balance

1 cup agave

1/4 cup tapioca starch

1 Tablespoon vanilla

1/2 teaspoon almond extract

1/2 cup unsweetened cocoa powder

Dumped it all in the stand mixer with the whisk attachment and whipped it until light and fluffy, about five minutes. Stopped periodically to scrape down the sides and make sure everything was getting incorporated.

Tags:agave, agave chocolate frosting, chocolate, frosting, vegan chocolate frosting, vegan frosting
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Two Lunchy Salads

January 25, 2012

Warm Chickpea Salad with Cumin Seeds

Recipe inspiration here. Of course I played with it a little. Can’t help it.

Green Israeli Couscous Salad

This is my client’s current favorite dish. Make you some.

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Vegan Gluten-Free Raspberry Chocolate Tart

January 23, 2012

Thanks, Ian, for letting mama get her bake on today…love you.

Golden almond crust.

For the filling.

Just a touch for the berries.

Thickened.

Chocolate never hurts.

A little summer in winter.

Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired.

Crust

2 cups almond meal

3 T honey

1 T melted coconut oil

1/4th t salt

Filling

1 cup berry juice, divided

1 cup frozen raspberries

1 cup fresh raspberries

2 T cornstarch

1/3 cup agave

1/2 cup vegan chocolate chips

1 T coconut oil

Preheat oven to 350 degrees

Combine almond meal, honey, oil, and salt. Mix with fingers until it’s crumbly. Press into a greased tart pan. Bake for 20 minutes or until golden brown. Set aside to cool.

In a medium saucepan, combine 1/2 cup of the berry juice, the frozen berries, and agave. Bring to a boil and cook for 3 minutes.

In a bowl, whisk together the remaining 1/2 cup of juice and cornstarch. Whisk until smooth, then whisk mixture into the cooked berries and cook, stirring often, until mixture has thickened, maybe five minutes.

Remove from heat and stir in the fresh raspberries carefully, leaving berries intact.

In a microwave safe bowl, combine chocolate and coconut oil. Heat for 20 seconds at a time, stirring until just melted. Pour onto crust and spread about. Refrigerate for ten minutes so chocolate can set a bit.

Pour berry mixture over crust and let set in fridge for a few hours before serving. Can serve cold or at room temperature.

Enjoy!

Tags:chocolate, gluten free, raspberry, recipe, tart, vegan
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Vegan Banana Bread

January 12, 2012

I’m anxiously awaiting my doula client’s birth. This was my dream last night:

She was in labor, and I was in labor, too. We were both at my house.

I wanted my baby to be born into a pot of my homemade carrot soup (don’t worry, it was at room temperature). Then, I wanted my sister to pour Honey Bunches Of Oats over the baby.

No, I was not planning on eating the baby. I thought it would make for a peaceful, cozy birth experience.

Holla.

I’m making my clients some extra food this week. As I type, I’m smelling garlicky pot roast simmering away that I will deliver in a few hours, along with a sun dried tomato and feta Israeli couscous salad, and this:

I had to write down this recipe so I can Pin it so I don’t have to have my laptop in order to access it.

Vegan Banana Bread

1/4 cup almond milk (or nondairy milk of choice-coconut milk is lovely, too)

1 teaspoon apple cider vinegar

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon or pumpkin pie spice

1/3 cup coconut oil, melted

3/4 cup brown sugar, packed

3 ripe bananas

1 1/2 teaspoons vanilla

Preheat oven to 350 F. Rub a loaf pan with oil.

Mix together the soy milk and vinegar; set aside for about 2 minutes.

Stir together flour, baking soda, salt and cinnamon.

Beat together the oil and the brown sugar, then beat in the bananas – you can mash them ahead of time or let the paddle attachment of the stand mixer do the work for you. I just chunked the bananas in with the oil & sugar and beat them that way. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture. By hand, stir the flour mixture into the banana mixture, being careful not to overbeat. I like stirring flour mixture in with a heavy duty scraper.

Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan.

This recipe is so good my clients are paying me extra to bring another loaf to them mid-week. You’re welcome.

In Ian news, dad was salty so he got some serious lovin’. Kinda awkward but awfully cute.

Tags:baby licks salty face, vegan banana bread
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Vegan Roasted Yam Bread with Walnuts and Coconut Oil

December 19, 2011

Happy Christmas! I can’t stop baking.

This started as pumpkin bread, but then I remembered I had leftover roasted yams, so used them instead of pumpkin. Just makes it a little extra special, and I could cut down on the sugar, so you can eat the entire loaf by yourself and not feel bad.

Adapted from The Kind Life

Makes two 8″ x 4″ loaves

1 cup chopped walnuts
2 1/2 cups all-purpose flour
1 cup packed dark brown sugar
1/3 cup vegan white sugar
2 teaspoons baking soda
1 teaspoon salt
2 tsp pumpkin pie spice
2 cups roasted yam puree (roast whole yams you’ve poked with a fork at 400 degrees until very soft, cool, peel skins off and mash the insides with a fork)
3/4 cup melted coconut oil
2/3 cup almond milk

Preheat oven to 350 degrees F. Grease two 8″ x 4″ loaf pans.

In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, and pumpkin pie spice. Add the yam puree, oil, and almond milk, and mix until all of the flour is absorbed. Fold in the walnuts. Divide the batter evenly between the prepared pans.

Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

Tags:bread, christmas gift, coconut oil, quick bread, vegan, yam
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Food Of Late

December 9, 2011

Roasted root veggies for the babe. He likes to pick up his food now.

I salvaged the slow-cooked broccoli. It's a long story.

This broccoli obsession is courtesy of my friend, Krista. She makes this AMAZING slow-cooked broccoli dish that I’ve tried twice to make and failed. But I think I’ve found a method that works for me. I dump a big bunch of blanched broccoli (long pieces with plenty of stem attached, just make sure to peel a bit if it’s woody), 6 cloves of sliced garlic, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/3 cup olive oil in a crock pot and let it go for 4 hours. If it’s not where you want it (carmelized, soft, but still holds it’s shape, and not a lot of liquid-this has alluded me thus far), drain liquid, put broccoli on baking sheet lined with parchment paper and roast at 375 degrees until you get that deeply brown, lacquered looking broccoli, about 20-30 minutes.

I know, what a giant pain in the ass for broccoli. It’s worth it, my friends. It’s broccoli transcended. I really need to watch Krista make it.

Roasted garlic hummus.

For everyone.

After thoroughly enjoying Gratitude Cafe, I decided that in this age of barely seasoned food for babe, the trick to tasty eating for the adult palette is all about sauces, spreads, dressings, and condiments. Making our own hummus is only the beginning…

Individual Spinach and Gruyere Strata for new clients. Egg hater husband ate them all up!

Party food. I made roasted garlic hummus, reuben dip, vegan spinach dip, apple pear sauce (for the babes), and Oreo bars.

The spread was klassy. Notice nothing matches and I didn't even put out a table cloth cuz I knew Ian would pull it right off. Oh, I made pumpkin dip, too, with cinnamon grahams.

The reuben dip was amazing. I may have to repeat that at Christmas provided I have an oven that works by then.

Oreo bars. Tasted like Rice Krispy treats, Oreos, and fudge had a baby.

All recipes can be found on my Pinterest boards. Check it.

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