About a month ago, my boyfriend and I took an amazing trip to Colorado and Utah. We only dabbled in Utah for a short while and mostly stayed in Colorado. Most of our trip consisted of driving which is why my photos are landscapes, landscapes and more landscapes! Since it was my first time exploring the inland part of the Western U.S., I was a bit in awe of the drastic differences in climate that I experienced. I remember experiencing some form of snow at least once a day during the week that we were traveling. Some days would drop 20 degrees and then spike back up again. Rain followed us through the mountains and often turned to snow or sleet. The desert was the most interesting, as it was dry, sunny, and hot with a cold breeze. I loved it! I also ate some pretty interesting food while on the road. We stayed in a different place for each night, which gave us plenty of opportunity to explore local food options (or, eat Asian fusion for 3 nights in a row because that was the best vegan option in town). Luckily, we found some awesome markets (and the ever-faithful Whole Foods) on the road that supplied us with breakfast, snacks, etc. I'm glad I can highlight some of the food gems that we found on our trip for you. Hopefully this will entice you to visit the area one day...it's amazingly beautiful. It's definitely somewhere I'd love to go again. Vegan Adventures in Colorado & UtahThe Beet Box Bakery & Cafe Denver, CO The Beet Box is such an amazing cafe which quite an unassuming appearance. When I first found their menu online, I freaked out. "This is what I would make for my own cafe!" Boy, was I totally right. The pastries the Beet Box keeps in their case are different from day to day. They always make everything fresh and in house, including their breads. The first thing I got was a sandwich as I was famished from not eating on the plane ride (yes, this was our first stop after getting off the plane!). Yes, I was quite pleased with my decision. This is a delicious sandwich that I wish I had created. Gluten-free bread, hummus, onion, radish, apple, cucumber and butter lettuce. My God. Among the other delicious things we ate there (a total of two trips, I promise!) were cinnamon scones, a strawberry fruit tart, roasted beet sandwich, curry cauliflower croissant, and a cashew cheese mushroom panini. Definitely a spot I would hit up any time of day if you're in Denver looking for vegan eats. Happy Leaf Kombucha Denver, CO Up next is a small kombucha bar and cafe in Denver called Happy Leaf Kombucha. Their cafe was amazing in its aesthetic. Their bar and tables were all rustic woods. The art on the walls was the most impressive that I've seen for sale locally in a long time. We stopped in here to get a light snack and some kombucha, since I'm a big kombucha fan. I'm used to drinking GT Dave's , which is delicious, but it isn't on tap! I must say I was a huge fan of Happy Leaf's product. The kombucha was totally clear and very easy to drink. It didn't sting as much as any other bottled kombucha I've had before. The flavor was subtle as well without too much sweetness. We ate some homemade hummus while we were there, which was delicious and fresh. They had a soup on special that day as well. It was spicy, smooth, and not too overpowering. A great find. City O' City Denver, CO One of the most impressive vegetarian restaurants I've ever been to, hands down, is this wonderful place. City O' City had a great vibe. It was hip, casual yet smart, modern yet comfortable, and inventive yet accessible in their food and beverage offerings. We went here for dinner the very first night we spent in the city after coming in on the plane that morning. We had received a recommendation for this place and we were so hungry that we went over immediately. After dark, the restaurant dims the lights for a very private sensual feel. This place is kind of magical; I just don't know what else to say. The first time I ate at City O' City, I got a savory waffle for dinner because why not?! Waffles are things that I seldom make for myself, but I really do love them. I was definitely not disappointed. This waffle was insane. It was a dense, almost cornbread-like batter with thinly peeled spring vegetables on top that had been sauteed lightly. To top the whole thing off, they poured a vegan cheese fondue over everything. The cheese was thin in texture so it didn't overwhelm the dish at all. Genius. The second time (yes, we went here twice as well) we went to City O' City was the very last day on our trip. We stayed in Denver for the entire day because our flight was overnight, so we took our time with breakfast. Always a treat. I couldn't help myself. I got a waffle again! This waffle was the WoW (waffle of the week!!!). It was a cinnamon raisin waffle topped with granola, vegan cream cheese, and orange peel. Absolutely to die for. Oh, and we also found Sasquatch. This place has everything you could ever want, so just go and enjoy. <3 During our travels through the mountains and desert, we had to eat on the go a lot. I'm sure you all know how tricky this can be for plant based eaters and those with dietary restrictions. We had a surprisingly easy time finding things! There were an abundance of Asian restaurants in every major town we drove through, which always had at least a few vegetarian options. Some places were better than others. These summer rolls were one of the better things we found. ^_^ We also had to make some stops while driving for snacks. We were so lucky to find small and big businesses that offered vegan options for quick food. Oddly enough, we consumed a lot of freshly pressed juices on our trip. I was afraid I wouldn't be able to eat many vegetables while on the road. What a worry wort. I also grabbed a fair amount of kombucha from the store in addition to those that I got on tap. What can I say? I'm addicted to it. My boyfriend is kind of a barista (like, kind of). ;) So, while we traveled, we tried different coffee shops in search of delicious espresso and coffee to keep us energized. Just like with the Asian restaurants, some of the coffee shops were better than others. We found some surprisingly good cups of coffee while on the road, though. It was such an exciting moment to find one that really hit the spot. Some of the notable shops we found were Corvus Coffee and Deja Brew among others. Voodoo Doughnuts Denver, CO About a year ago, I visited my very fist Voodoo Doughnuts location in Portland. I am certianly a lucky gal to have the pleasure of visiting another location a year later. The Voodoo in Denver seemed to have a slightly larger selection of vegan doughnuts, although it could have just been the time of day that we dropped by. My boyfriend got a fruit loops doughnut (I mean, genius again) and I got a maple cream filled doughnut. I was a bit overwhelmed so I didn't finish the whole thing, but man did I enjoy it! Overall, I'd say my first experience in Colorado was a success. I got to eat a lot of amazing food, spend time with an amazing guy, and see some amazing natural sights. I climbed stuff, soaked in a hot spring, met some buffalo and horses, met up with some friends, and generally had one of the greatest trips of my life. I'd do it again in a heartbeat!
Here's until the next time that I travel! I won't keep you out of the loop, I promise! In the meantime, go to Denver. It's a rad place. ;D First of all, Happy World Vegan Day!!!! =D What better way to celebrate being vegan than with cruelty-free, delicious doughnuts!!!! <3 It's hard to believe that I (an avid baker) haven't tried to make actual doughnuts before. I've made doughnut recipes in muffin tins before, yes, but that doesn't really count... This fall, after seeing many an apple cider doughnut picture on Instagram, I decided it was time to make my own homemade doughnuts. I've always loved the allure of a warm doughnut in the chilly fall months. There's something wonderful about it. There also must be a hot mug of something to go with said doughnut. The two cannot be separate. It's impossible. About a year ago, I got my hands on this wonderful book: Babycakes NYC is a famous bakery in (you guessed it) New York City. There are two other locations in California and Orlando, Florida. I, unfortunately, have never had the privilege to visit any of the bakeries (...yet!). However, I've admired their baking and cake decorating from afar for years now. I've had my eye on their recipes, too. Being able to transform every day baked goods (like, doughnuts, snickerdoodles, chocolate chip cookies, madelienes, etc.) into vegan and gluten-free treats is something miraculous when done correctly. I give Erin McKenna major props for creating all that she has. Her recipes yield accurate and effective results, which is important. I never feel good about trying a new recipe only for it to fail and become garbage. =( What I also love about Erin's recipes are the fact that they are all made using real ingredients. For fats, she mostly uses coconut oil or some other neutral oil. She shies away from using any processed vegan substitutes. These products have their places in baking, sure...However, to use them all the time is kind of cheating in my book! I love to be able to taste food in the most pure form I can. There is nothing to hide in these desserts. Each baked good you will make from this book will taste pure (and sweet! I'll get to that in a minute...). The only alterations I've made to Erin's basic cake doughnut recipe (my favorite!) are the key flavor ingredients (pumpkin, apple, banana...) and the type of sugar. She uses vegan sugar, which is fine, of course. I have this thing with sugar...I don't particularly like it in large quantities. It's extremely sweet, and I'll admit, I like to use it for certain things that must be just that (frosting, dusting sugar, etc.). But, again, using sugar in large quantities I find overpowers other ingredients in a recipe. I always try to strive for balance in everything I cook, even desserts. Desserts don't have to feel like their socking you over the head with sweetness...they can be complex and satisfying at the same time! (I promise...) ;) For the batter itself, I used coconut sugar. For anyone who has read my other recipes, you probably know by now that coconut sugar is my go-to sweetener. Well, that and maple syrup! But, for the sake of these autumnal flavored doughnuts, I wanted the deep caramel-like complexity of coconut sugar. Coconut sugar is also wonderful because it's less sweet and also low-GI for anyone who is sugar conscious. However, to kick these doughnuts up a notch, top them with glaze and real sugar. Since the cake itself is only mildly sweet and a little spicy (thanks to cinnamon and friends), the sweetness on top balances and pulls the whole thing together! I try to think about these things. ;) So, without further introduction, here are Babycakes NYC doughnuts three ways. Enjoy and have fun with other flavors!
Instructions Oven 325 F
Maple Glazed Pumpkin DoughnutsSource: see above Yield: 12 doughnuts (same) Ingredients
Instructions Oven 325 F. Same as above. Dip each doughnut in the glaze once completely cooled. Maple Glaze
Whisk together all ingredients until desired consistency is achieved. Thin out with more maple syrup if needed. Banana Doughnuts with Peanut Butter GlazeSource: see above Yield: 12 doughnuts Ingredients
Instructions
Oven 325 F. Same as above. Dip each doughnut in peanut butter glaze after they have cooled completely. Peanut Butter Glaze
Whisk together until thick but still liquid. Add more coconut oil if needed to thin out. Enjoy and make a little extra for the ones you love. Show them that vegans can (and do) eat more than kale and grass and stuff. =P Dorayaki are delicious snacks that can be enjoyed for any meal of the day. They are usually treated as a dessert in Japan because they are quite sweet. Dorayaki are simply pancake and red bean sandwiches. I have also had some filled with a custard-like cream which are also delicious. I've always gotten them made fresh from a food stand with my grandma and grandpa as a treat when I was younger. I've finally found a great homemade recipe for gluten=free and vegan dorayaki that are more wholesome! I would totally eat these for breakfast and feel no shame! The pancakes I made are just made like a traditional pancake: on a skillet. There are special cake moulds you can purchase to shape dorayaki into various things...like fish. These fish-shaped cakes are referred to as taiyaki. They're pretty cute. The filling I made is a sweet jam of sorts made out of azuki beans. These beans are the same ones that I used in my onigiri recipe. They are so versatile! I've found, while working with beans in sweet recipes, that adding a bright flavor can help bring everything together. I love adding orange to red beans. I think the bright and sweet fragrance helps to liven up the beans and add some depth to them. Traditionally, red bean paste (tsubu-an) is made with a ton of white sugar. I'm not a fan of one-note desserts. Anything that is too sweet is inedible in my book, so I try to dial back sweeteners and add in other flavors for interest. I usually dial back the sugar that's called for in any dessert recipe by up to half and I can't say I notice any decrease in quality of taste. Sometimes, I can't do this, if I'm making icing for example. However, there are always other types of sweeteners that are great substitutes for sugar...but that's for another post! ^_^ I loved the earthy taste of these dorayaki. I added orange zest and juice to both the cakes and the filling to compliment and balance the red beans. I loved the fragrance of the batter as it cooked! Never underestimate the power of aromatherapy! If you aren't too keen on azuki beans, try using any other jam of your choice. You can also put nut butter in between the cakes...how could that be bad? If you don't care for orange, or want to mix it up, try adding in lemon zest, apple juice, cinnamon, pumpkin, or any other feel-good flavor you can think of. Hmm...pumpkin spice dorayaki...that just might be my next post! =D So, like I said, try these little guys out for your next after school/after gym/after sleeping snack and then maybe for dessert later in the day... ;) Multi-purpose foods rock. Homemade DorayakiYield: about 5 assembled cakes (2 pancakes each) Cake recipe adapted from Kansha by Elizabeth Andoh Ingredients Cake
* Alternately, you may use 1/4 cup more gluten-free all purpose flour in place of the millet and tapioca, though this may change the consistency a bit. It may be more dense. Instructions
Tsubu-An (Red Bean Jam) Yield: a little more than 1 cup Ingredients
Instructions
MoFo is almost over...I think I have 1 more surprise for you all. Thank you for reading and check back often! Happy Fall, everyone! =D I would have to say that fall is my favorite season. There is something nostalgic about the first chill of autumn in the air. It reminds me of scarves, hayrides, hot coffee and tea, sleeping under a warm blanket...70 Oh, and I can't forget FALL FOODS! Usually, everyone thinks of pumpkins around this time of year. Pumpkin spice flavored everything began coming out at the end of August this year, much to my dismay. Although I love pumpkin and spice, I don't think it should be a flavor for everything. I am excited to make some homemade pumpkin pie for the holidays though, don't get me wrong... I just think that August is a wee bit early for it! I was thinking of a good dish to celebrate the fall equinox with. I love squash and stews and soups, but I still feel that it's a bit early for such heavy fare. The local temperature where I live is pretty warm still. We've had some chilly mornings, but over all our days are within the high 60-low 80 range. I still crave salads; I can't help myself! In summer, I like to make very light salads that are full of yin energy. I first learned that different foods have either expansive or contractive properties when I attended cooking school. We were taught with some principals of macrobiotics, which I tend to follow now and again. I'm not a die-hard macrobiotic cook, but I definitely identify with many of the macrobiotic principles of food combination and preparation. I find that I gravitate towards macrobiotic foods more during the fall and winter months. A simple example of a yin food, or a food with expansive (light, outward growth) energy, is baby lettuce. Baby lettuce grows upwards out of the ground, absorbs energy from the sun, and basks in the open air. Eating this lettuce will provide me with light nourishment that will not make me feel weighed down. However, this lettuce benefits me best when it is accompanied by a heartier root vegetable like a carrot. Carrots are more of a yang food since they grow in the ground. They keep our bodies and spirits rooted and steady, as well as satiated. For me, winter calls for more yang foods. These heartier foods (like root veggies, baked dishes, grains, etc.) keep me full and warm when it's cold out. I like to balance the heartier foods with robust greens, like kale or collard greens. This salad that I've made is the perfect answer to the first calls of autumn: a light salad of substantial root vegetables with an oil-free dressing. Almost all the vegetables I used for this salad are roots, so they are crunchy and satisfying with slightly sweet flavors. In order to keep the salad light, I shaved the vegetables thinly. The translucent disks are so delicate and reminiscent of fallen leaves! This is definitely a great Japanese side dish for any warm supper. Eating something raw on the side of a cooked main dish is an easy way to balance the yin and yang of your meal. You can easily substitute some vegetables for others if you don't like them or cannot find them. Daikon and Japanese cucumber are usually difficult to find in a standard grocery store. If you are lucky enough to live near an Asian market, you will probably be able to pick up at least one of them! If you've never tried daikon, I urge you to give it a chance! It's a big carrot-shaped white radish with a slightly pungent bite. I like using raw daikon with sweeter vegetables to balance our their flavor. Some even say that daikon has fat-burning properties...so, why not? =) Autumn Root Vegetable Salad with Ginger VinaigretteYield: about Ingredients **Organic if possible!**
Instructions
Ginger Dressing Ingredients **oil-free!**
Whisk all ingredients together in a dish. Adjust any ingredient to suit your palate! Happy Fall Cooking! ^_^ Sometimes, you just want a specific cake. Ever since I've had delicious Japanese-style strawberry shortcake, I've been on a mission to recreate it in my own kitchen. Although it's been a while since I've had a traditional cake made with eggs, I can still remember the springy and light texture that I enjoyed so much. I loved how the cake was not too heavy. This type of cake is a variety called castella cake, which is of a Portuguese origin. Sponge cakes are difficult to recreate into a vegan and gluten-free variety because they usually call for a lot of eggs or egg whites for volume. But, somehow, some way, I've formulated a recipe that yields a light and springy (but more delicate) sponge cake that is free of egg, dairy and gluten! This recipe was a bit of a work in progress so I made it a few times. I'll share the cupcake version as well as the full-on cake version! I decided to share this recipe as a matcha (green tea) flavor since I wanted to drive home the Japanese theme. The cake can be made into a vanilla flavor by omitting the matcha powder and adding in some vanilla extract. Easy, right? =) The strawberry shortcake that I loved so much was made with heavy whipped cream. I used to love and hate whipped cream before I became vegan. I loved the way it tasted and I loved how it was less sweet than buttercream, but I hated how I felt after I ate it. I felt borderline sick after consuming whipped cream. I also felt this way after eating eggs sometimes...you can see why I've chosen to eat the way I do! If coconuts didn't exist, I don't know what I would do. Coconuts have allowed me to enjoy whipped cream again without the sick feeling (or the guilty feeling for that matter!). I'm sure it is now almost common knowledge that coconut cream can be a wonderful substitute for whipped cream in any situation (unless it's super hot out). If you aren't familiar with how to make coconut whipped cream, please head on over to this page and read all about it! It's the easiest thing in the world...and it tastes way better than traditional heavy cream, at least I think so. ;) I recommend using ripe organic strawberries for this recipe. It's the end of the summer season, so the strawberries are still beautiful by me! If you want to make this cake in the winter and eat seasonally, maybe use some fruit preserves or serve with a custard filling instead. This is a great cake base for all types of flavors and ingredients, so play around! (I just realized that these cakes look really Christmas-y because of the green, red, and white...whoops!) ^_^' Green Tea Strawberry ShortcakeYield:
Ingredients
* coconut sugar will change the flavor of the cake a little to something more reminiscent of caramel; I wanted a neutral sweetness so I used Florida Crystals Instructions Preheat oven to 325 degrees F.
**Sifting the flours will ensure your batter will be smoother. If you skip this step, you will have to work extra hard to get the lumps out when you stir everything! Here is a picture of how I made the cake look for it's 6" size. I used a strawberry buttercream on this one instead of whipped cream. Although, if you make your whipped cream stiff enough, you can certainly use it for icing. I would add some confectioner's sugar and/or Ener-G egg powder to it for stability. Happy baking, fellow MoFo'ers! =P
This post for VeganMoFo is a bit more simple. Ever since I decided to create Japanese-inspired recipes, I've been on a matcha kick. I have another recipe including matcha for later this week that I hope will be a hit! Matcha is a powdered green tea for anyone who isn't familiar. It's very concentrated and can be quite bitter. The traditional way to prepare matcha is quite a long and specific process. There is an entire tea ceremony culture tied to the preparation and serving of matcha tea. I've had very good quality matcha before and it's absolutely delicious. It comes out almost like a frothy latte without anything added to it but hot water. I've tried to obtain a frothy and thick texture with this matcha smoothie recipe. Matcha tastes much different when it is cold to me. I taste more bitter notes and less grassy ones. I feel as though matcha needs some sort of sweetness to balance out its bold flavor. I kept this smoothie (or shake, if you prefer) simple but with balanced ingredients that also offer substantial nutritional benefits. The spinach offers awesome amounts of vitamins and minerals while also being full of phytochemicals. The matcha is packed with antioxidants and is an essential ingredient to a long and healthy life. I've added some soft and sweet banana to the mix to give flavor, a creamy texture, and a bunch of fiber. This smoothie is best served cold, but you could try it warmed up if you'd like. I wanted to keep the spinach and banana raw since it's still summer. I love this as a dessert, breakfast or light snack. It's also your best friend when you find yourself craving green tea ice cream! Matcha Green SmoothieIngredients
Instructions
*Try frozen for a delicious icy treat that will definitely remind you of green tea ice cream! ^_^ There aren't a whole lot of traditional Japanese dishes that call for cheese...or any dairy, actually. Dairy products were not a part of the Japanese diet until they came over from other countries. The consumption of cheese and milk is still less in the East than in the West these days. However, milk has made its way around the world and left a lasting impression on global cuisine. Most often I have seen dairy in Japanese baking, but not so much in savory cooking. I have not missed dairy one bit since I went vegan. I often get strange looks from people when I tell them that I miss cheese, milk and cream the least. It's pretty easy to explain why when everywhere you look you can find a new trendy dairy-free product. Also, when you don't eat dairy, you don't want it. It's an interesting phenomenon. Of course, that isn't to say that vegans don't enjoy a creamy, savory dish once in a while! Over time, I've learned how to make many mock dairy dishes including plant based alfredo sauce, ice cream, cashew milk, and queso dip among others. One of my favorite things to make from scratch is queso (or a creamy cheesy dip that kind of reminds you of the bagged neon orange stuff from movie theaters. YUM/YUCK!). This dip is one of the best crowd pleasing recipes because it's just as delicious and addictive as actual queso dip and it's so easy to customize! The recipe I based this variation off of is a knock-off "nacho" style queso. (It's neon orange in color, but it's totally natural, I promise!) I may post that recipe at some point, but for now, I'm keeping things Asian. ^_^v The base of this sauce consists of cashews and water. How easy and affordable is that? The not so affordable part of this recipe is the (almost) requirement of a Vitamix or other high-speed blender. You can achieve the same results with a food processor, but you will need to wait a little longer. I prefer using my food processor for thicker mixtures like hummus. Because the consistency of this recipe is more liquid than solid before cooking, I like to use a blender to make sure it comes out smoothly. The best part about this "queso" is that it's totally customizable to your taste! If you like things more spicy, add some chillies to it. If you like it more nutty, add some more tahini. If you like it more sweet, add mirin or maple syrup. Oh, and if you don't like the taste of seaweed (I used dulse), you can omit it. But, I must say, it's pretty delish. ;P
Ingredients
* I didn't soak my cashews because I used pieces. If you are using whole ones, you may want to soak them before blending to speed up the process. I would recommend soaking for a minimum of 2 hours. Instructions
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I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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