MISSION VALLEY/MISSION GORGE. Donut Panic proves that vegan donuts can absolutely compete with their non-vegan counterparts. Located on Mission Gorge Road off of the 8, Donut Panic provides inventive and tasty vegan donuts flavors like Maple “Bacon” and Earl Grey. Although Donut Panic also offers traditional donuts, it’s obvious that Donut Panic puts considerable time and energy into their vegan offerings.
Who are the masterminds behind these delectable vegan donuts? Linda Dami — a former baker at Sipz — and her father. They recently found themselves unemployed at the same time, saw a listing for a donut shop for sale on Craigslist, and decided to dive head first into the donut making business! And I’m so glad they did!!
I pulled into the parking lot and saw the sign below advertising for Sunshine Donut Bakery. I was a little confused but figured it must be the right place. Once inside, I spoke with Linda who let me know that she is planning on changing the sign to the black Donut Panic one depicted above but was still waiting for her landlord’s approval. SO, if you make a trip for some donuts soon, be on the look out for either sign.
Old Donut Panic Sign
For donut novices, there are two main types of donuts (1) cake and (2) yeast. Linda specializes in making yeast donuts which are generally lighter and fluffier than cake donuts. If you would like to know even more about the differences between the two donut varieties, check out this blog post!
The first vegan donut that grabbed my attention was the Maple “Bacon” — after all, it doesn’t sound like it could possibly be vegan!! The donut icing was sweet with a distinctive maple flavor and somehow the coconut shavings did taste like bacon! A delicious sweet and salty combination.
Vegan Maple Bacon Donut
Then, because I am in love with all things chocolate, I tried the chocolate and coconut donut. I don’t want to play favorites, but this donut was GOOD! It might not have been the fanciest of all of the flavors, but the sweet chocolate paired with the light coconut shavings was a winner!
Vegan Chocolate with Coconut Donut
I was also intrigued by the donut topped with cardamom icing and almond pieces. As previously noted, I am drawn to chocolate. Even I have to admit that this donut was something special. The creamy icing had a delicious dash of spice mixed in, and I enjoyed the crunch from the almonds. It made me think of fall — which was quite a feat since I was eating this donut in the San Diego 91 degree heat wave! I think this donut would make a perfect breakfast when paired with a cup of tea and a brisk morning!
Vegan Cardamom with Almond Donut
I then moved on to the Earl Grey Tea donut. This is a must try for anyone who loves drinking the tea. The frosting had the distinctive Early Grey taste, but it was like someone had already added milk and sugar for you! A subtle flavor that again, in my opinion, would be great paired with a hot tea!
Vegan Earl Gray Donut
Vegan donuts are currently available at Donut Panic on Wednesdays, Saturdays, and Sundays after 9am. On Fridays, vegan cupcakes are available (this will definitely be a future blog post!). Also, Donut Panic is looking to expand to some area farmer’s markets. If you’re lucky, it might be one near you!
For more information on Donut Panic, check out their website. Or take a look at their frequently updated Facebook page — this is where you can find mouth-watering donut pictures and updates on their current flavor offerings.
I’m always on the lookout for a new chocolatey dessert. And what’s a better dessert than mousse?! This Vegan Chocolate Mousse caught my eye because it relies on avocado to create its smooth, creamy texture. Oh, and it’s incredibly easy to make! In fact, I like to make a double batch and store half in my freezer for when my sweet tooth craves its next chocolate fix!!
First, place the avocado in the food processor.
Avocado in Food Processor
Then add in the maple syrup, coconut butter, coconut sugar, vanilla extract, and balsamic vinegar. I was surprised this recipe called for balsamic vinegar, but I think it helps it from being overly sweet and makes the flavor more complex. In other words, it gives the mousse a little extra something special!
Avocado with maple syrup, coconut butter, coconut butter, vanilla extract, and balsamic vinegar
Then combine the ingredients in the food processor.
Pureed Ingredients
And last but not least, add the cocoa powder to give the dessert its delicious chocolate taste!
Mixing in Cocoa Powder
The end result is a heavenly looking chocolate dessert.
One of my all time favorite cookbooks is Alicia Silverstone’s The Kind Diet. It is a wonderful vegan resource full of appetizer, breakfast, soup, salad, and dessert recipes. The recipes are truly unique and always delicious. My mouth always begins watering when I get to the dessert section of the cookbook. And the Raw Balls with their chocolately nut base are no exception — they are a rich and decadent treat!
Pair of Vegan Raw Balls
First, gather up the ingredients for the Raw Balls. I always enjoy seeing the natural and fresh ingredients laid out on my kitchen counter. No refined sugar here!
Vegan Raw Balls Ingredients
The first step is to grind the walnuts in the food processor.
Almonds in Food Processor
Then add the dates…
Adding Dates to Food Processor
And mix together!
Dates and Almonds Mixed Together
Then add the carob powder and the almond butter to the mixture.
Mixing in Almond Butter and Cacao Powder
Finally, add in the almonds.
Adding in Almonds
Make sure not to over process the almonds! These balls taste great when there are small almond chunks mixed in for added texture.
Raw Ball Dough with Almond Chunks
Next, it’s time to roll the mixture into small balls. It helps if you wet your hands before trying to do this as the mixture is sticky. Spread out the coconut flakes on a flat surface and lightly roll the balls until covered in a snowy white layer.
I’ve been having a real sweet tooth lately. Maybe that’s what happens when you’re 5 months pregnant? I have been trying to at least divert my cravings to things that are somewhat healthy. When my latest desire hit, I went to what has quickly become my favorite dessert cookbook: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. Normally, I’m a chocolate person. However, there was something about the lemon/poppy seed combination that made me want to try it out. And I am GLAD I did!! I will be making this lemon poppy seed cake soon
Baked Loaves of Vegan Lemon Poppy Seed Bread
First, it’s time to round up the Lemon Poppy Seed Cake ingredients.
Lemon Poppy Seed Bread Ingredients
Place the rice milk, apple cider vinegar, and poppy seeds in a bowl without stirring, and set the bowl aside.
Lemon Poppy Seed Bread Wet Ingredients
Measure out and mix together the lemon poppy seed cake dry ingredients — the gluten-free flour, brown rice flour, baking powder, xanthan gum, and salt.
Lemon Poppy Seed Wet Ingredients
Then it’s time to add the wet ingredients — coconut oil, agave nectar, apple sauce, vanilla extract, lemon extract, and lemon peel.
Lemon Poppy Seed Bread Wet Ingredients
Finally, add in the poppy seed mixture and combine.
Lemon Poppy Seed Wet Ingredients Mixed Together
Grease the loaf pan (I decided to make mini loafs!) with coconut oil, and pour the batter in. My batter was runnier than other loaf and cake batter I have made in the past. But don’t worry!
Lemon Poppy Seed Batter in MIni Loaf Pan
My mini lemon poppy seed cake loaves turned out very well — they were super moist and a delightful contrast of sweet and tangy flavors.
Baked Lemon Poppy Seed Loaves in Pan
I will for sure be making this lemon poppy seed cake again soon!!
Put rice milk, apple cider vinegar, and poppy seeds in bowl. Do NOT stir and set aside
In a separate bowl, mix together the gluten-free flour, the brown rice flour, baking powder, xanthan gum, and salt
Then add the coconut oil, agave nectar, applesauce, vanilla, lemon extract, lemon zest, and mix together.
Stir in the rice milk, apple cider vinegar, and poppy seed mixture.
Grease loaf pan with coconut oil.
Pour batter into loaf pan and cook for 35 minutes. Rotate pan in oven 180 degrees after 18 minutes.
Allow cake to cool for at least 20 minutes. Then use a knife to run around the edge of the loaf. Gently flip the loaf pan upside down and allow loaf to fall out into your hand. Place on a plate.
Serve immediately or wait until completely cool to store in airtight container.
ENCINITAS. I love, love, love Healthy Creations. I stop in every time I am up in Encinitas. They don’t have a particularly fancy menu or crazy interior decor. So what makes Healthy Creations so great? Every menu item is created with careful thought and made with quality ingredients. Quite simply, everything tastes amazing.
Soups:
Healthy Creations always has two home made soups, one of which is usually vegan. And believe me, they are worth sampling. The butternut squash soup has become one of my favorites. It is thick with an almost pumpkin flavor and reminds me of fall.
Butternut Squash Soup
Another great option is the Vegetable Soup. This is not the bland veggie soup out of a can, I grew up eating. It is full of fresh vegetables and seasoned with just the right mix of herbs.
Vegetable Soup
Sandwiches and Burgers:
The Sunshine Veggie Burger is one of my staple orders. The gluten free and soy free burger is topped with spring greens, tomatoes, sprouts, chipotle aioli, and avocado. Just remember to ask for vegan bread as the burger is usually served on a bun that is NOT vegan.
Veggie Burger
Healthy Creations has recently added a vegan BLT to their menu. House made coconut bacon, lettuce, tomato, and avocado are sandwiched between two pieces of vegan bread. The vegan BLT’s I’ve tried in the past use tempeh bacon, so I was intrigued to try the coconut bacon. I really enjoyed the taste, and the fact that the coconut bacon isn’t a processed product like tempeh bacon!
Vegan BLT
And if you fall in love with the coconut bacon, it is available for purchase at Healthy Creations!
Coconut Bacon
Desserts:
Healthy Creations doesn’t forget about dessert. One item that shouldn’t be missed is the mini-cream sandwich. The cookies are soft and chewy and the frosting inside is smooth and creamy. I also love their size — they’re the perfect way to satisfy a sweet tooth without going overboard.
Mini Cream Sandwich
And then there is the Raw Lemon Bar. Each bar has two layers: a sticky, cakey bottom and a tangy, lemony topping. This is a refreshing dessert and a great choice if you are looking for something sweet and light.
Raw Lemon Bar
Drinks and Smoothies:
The drinks at Healthy Creations also should also not be overlooked. My favorite? The Chocolate Malted Almond Milk. This is the drink for anyone who has fond memories of chocolate malts from childhood. Somehow when maca is combined with chocolate almond milk, the result is a rich and satisfying, malty flavored drink. Mine always disappears before the food arrives!
Malted Chocolate Drink
If you’re feeling like something cool and fresh, I recommend ordering the Gogi Berry Bliss Smoothie. This bright pink smoothie is made from strawberries, house made almond or coconut milk, goji berries, and dates, and is then topped with hemp seeds. The fruit and house made milk combine to make a creamy and irresistible smoothie.
Strawberry Smoothie
Healthy Creations has a cozy interior. A perfect place to relax and enjoy a snack or a meal. Customers order at the front and wait until food is brought out to their table. Healthy Creations also has a “to-go” case with juices and pre-made, frozen meals.
Interior Healthy Creations
Recently, Healthy Creations has created a separate menu listing their vegan options. Now you don’t have to examine the ingredient lists to determine whether an item is vegan! So thank you Healthy Creations! I can’t wait to visit again soon.
Strawberries and rhubarb might be the most perfect food combination — the sweetness of the strawberries paired with the tart rhubarb creates sublime results. This crisp is based off of a recipe from Barbara Kingsolver’s book, Animal, Vegetable, Miracle: A Year of Food Life. That’s right, the author that used to appear on your school reading list (think the Poisonwood Bible and Animal Dreams), has written her first non-fiction narrative describing her adventures in mindful consumption. She and her family vowed for a year to buy food raised in their neighborhood, grow the food themselves, or to live without for a year. Although the book’s focus is not on the vegan diet, it is an interesting read that describes one family’s attempts to to bridge the gap between food production and consumption.
Now for the delicious crisp recipe!!
Piece of Vegan Strawberry Rhubarb Cobbler on Plate
First, gather your ingredients. One of the best things about this recipe is its simplicity. Chances are, you have many of the necessary items already sitting in your kitchen!
Ingredients for Vegan Strawberry Rhubarb Crisp
Chop the strawberries and…
Freshly Cut Strawberries
the rhubarb into small pieces.
Freshly Cut Rhubarb
Place the fruit in a bowl, add the agave, and combine.
Chopped Strawberries and Rhubarb Mixed with Agave
Now it’s time for the topping (ie everyone’s favorite part!). Add the oats, brown sugar, spices, and non-dairy butter to a bowl…
Then sprinkle on the crisp’s topping. After a short time in the oven, your crisp is ready to eat!
Vegan Strawberry Rhubarb Crisp in Pan
Since finding this recipe, I have made it twice. The first time, I put the crisp in an 8 X 8 baking dish, and achieved excellent results. On my second go around, I divided the fruit and the topping mixtures into 4 ramekins and was equally as thrilled. I have a feeling this dessert will be making an appearance at my next dinner party!
POINT LOMA and ENCINITAS. If you have never been to Native Foods, you are missing out. It is a haven for vegans and is guaranteed to impress even habitual meat eaters. The menu boasts an array of starters, salads, bowls, burgers, and desserts that will leave you feeling satiated, happy, and planning your return trip!
On my most recent trip to the new Point Loma location, I started with the chili — white beans and Native chili meat simmered with tomatoes and special spices — and cornbread. I thoroughly enjoyed this starter. It has a great flavor thanks to the spices, and I enjoyed dunking my generous piece of cornbread in it! We’ll just say that it disappeared (with the help of my lunch partner!). Quickly.
Vegan Chili and Cornbread
You can’t go wrong when ordering one of the bowls from Native Foods. The Rockin’ Morrocan is a satisfying mix of grilled veggies and quinoa mixed with tofu or Native Chicken and topped with homemade Moroccan sauce, currants, and toasted almonds. There is a lot going on in this bowl, but it is all good! I love the crunch from the toasted almonds mixed with the sweetness from the currants. Plus, you end up eating a good number of veggies without even realizing it!
Vegan Rockin’ Moroccan Bowl
I have fond memories of inhaling fish tacos on San Diego’s pervasive “Taco Tuesdays.” Since becoming vegan, I’ve looked for a replacement. And I finally found it in Native Food’s Baja Blackened Tacos. These tacos are comprised of two grilled soft corn tortillas stuffed with blackened Native Tempeh and topped with creamy chipotle sauce, salsa fresca, shredded cabbage, and guacamole. Delightful!! Native Foods completely transforms the tempeh, so it is soft and tender to bite. The best part? The creamy chipotle sauce and guacamole give these plant-based tacos a rich, full flavor and ensures they are not dry.
Vegan Baja Blackened Tacos
Native Foods doesn’t rely on typical offerings to prop up the burger section of their menu. Instead, you will find unique items like the Portobello and Sausage Burger. Juicy grilled portobellos and home made Native Sausage Seitan make up the base of this burger. It’s then topped with caramelized onions, salsa pomodoro, sweet roasted garlic, creamy pumpkin seed pesto and mayo. The full-bodied sausage seitan contrasted nicely with the mellow portobello flavor. Plus, the caramelized onions were cooked to perfection. And who can say no to pumpkin seed pesto? This is a choice that is sure to please everyone.
Vegan Portobello and Sausage Burger
Native Foods has some great home made beverage options that are great alternatives to soda. Pick from Lavender Lemonade, Watermelon Fresca, or home brewed iced teas. The Hibiscus iced tea pictured below was a refreshing option. Particularly, if you are visiting Native Foods during part of a heat wave like I was! And did I mention that you get unlimited re-fills? That means you can rotate among the drinks if you want to try them all!
Hibiscus Tea
Of course, I couldn’t get out of Native Foods without a dessert. They are too good. And for a chocoholic like me, the chocolate cupcake with chocolate frosting was the perfect choice. The desserts are all made in house, and you can tell. Each chocolately bite was well worth the indulgence.
Vegan Chocolate Cupcake
Native Foods has a friendly, bright interior. It’s perfect place to pick up a “to go” lunch when you’re in a hurry or to sit and linger with friends and family. The staff is also extremely helpful in offering suggestions whether it’s your first time visiting or you just want to try something new.
Interior Native Foods
Native Foods also provides outdoor patio seating with umbrellas. A perfect spot to enjoy warm weather and relax.
Native Foods Interior
Native Foods is also a great to place if you have any additional dietary restrictions or preferences. The restaurant offers gluten-free, soy free, and nut free menus for customers’ convenience (check out the links below). So enjoy!
Usually, I am a fiend for chocolate. A dessert missing this magic ingredient has to be pretty special. But that’s what these Vegan Maple Walnut Cookies are. Special. They are soft, sweet, with a delicious crunch. The only issue you’ll have, is how to stop eating them!
Vegan Maple Cookies
Gather up your ingredients…
Vegan Maple Walnut Cookie Ingredients
First, place the dry ingredients in a bowl.
Dry Ingredients for Maple Cookies
Then add the wet ingredients.
Mixing in Wet Ingredients
Mix everything together, and the dough for the Maple Walnut Cookies is ready! Don’t worry if it seems a little more runny than typical cookie dough. The cookies will firm up in the oven.
Vegan Maple Cookie Dough
Scoop out cookie dough from the bowl with a spoon! If you want, place a whole walnut on top of each cookie for added decoration
Maple Cookie Dough on Sheets
For an extra special treat, enjoy a warm cookie fresh from the oven.
Maple Cookies on Cookie Sheet
I love making Maple Walnut Cookies all year round. The walnut and maple flavors blend together perfectly to create an unbeatable treat. I hope you enjoy them as much as I do!
Should veggies really have a place in dessert recipes? I say yes! We use carrots to make delectable cakes, so why not use beets to enhance the flavor of a chocolate cake! Colleen Patrick-Goudreau’s Beet Bundt Cake recipe from her cookbook, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion, ensures that all you will taste is a dense, chocolate treat that is sure to leave you wanting seconds!
Bundt Cake with Piece Missing
Gather your ingredients. For me, there’s nothing worse than getting halfway through a recipe before realizing I’m missing something!
Chocolate Beet Cake
First, place the beets in a pot of boiling water — the water will likely turn red but that’s ok! It takes a while to soften the beets, so I recommend starting with this step.
Did you know that beets have crazy health benefits? They help lower blood pressure, boost stamina, fight inflammation, have anti-cancer properties, are rich in nutrients and fiber, and help with detoxification. That’s pretty impressive for a vegetable! If you want to learn more about the benefits of beets, click here!
Boiling Beets
Once the beets are ready, place them in the food processor…
Beets in Food Processor
And pulse until pureed!
Pureed Beets in Food Processor
Next, melt the chocolate chips.
Melting Chocolate Chips
Place the canola oil, brown sugar, pureed beets, melted chocolate chips, and vanilla into a bowl. I also like to throw in some extra chocolate chips (and no I don’t think an extra 1/2 cup is too much!), so that my cake will have small bursts of chocolatey flavor!
Wet Ingredients in Chocolate Beet Cake
Mix the wet ingredients together and admire the beautiful dark red batter!
Mixed Wet Ingredients
Mix the dry ingredients (flour, baking powder, and salt) in a separate bowl.
Vegan Chocolate Beet Cake Dry Ingredients
And add the dry ingredients to the wet ingredients in small batches.
Mixing Dry and Wet Ingredients
Once combined, it’s time to pour the batter into the bundt cake pan. As you can see from my picture, the batter did NOT fill up my bundt cake pan. If that’s the case for you, remember that your cooking time will be less. Or you can always double the recipe for a full bundt pan and even more cake
Batter in Bundt Pan
And after a short stay in the oven, you’ll have a delicious looking cake!
Baked Cake in Bundt Pan
Wait for the cake to cool a little before removing the it from the pan. Then sprinkle lightly with powdered sugar!
Aerial View of Bundt Cake
Personally, I love the subtle chocolate flavor and thickness of this cake. However, there are some easy and tasty substitutions you can also implement according to personal taste like…
– adding extra chocolate chips for extra bursts of chocolate flavor
– adding some cocoa powder for an overall bolder chocolate taste
I am a brownie lover. I am a brownie lover who has (until recently!) shied away from making vegan brownies. Why? They final results are often dry, tasteless, and crumbly.
So, when I walked into my vegan cooking class and my teacher, Liz Gary, announced the group of recipes for the day would include vegan brownies (which were also gluten-free), I knew I had to be assigned to the brownie group. We used the recipe from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna. This was my first time using a recipe from the BabyCakes cookbook. After making these brownies, it is high on my list to purchase!
First, we gathered the ingredients…
Vegan Brownie Ingredients
Including the apple sauce that would ensure the brownies were moist!
Apple Sauce
The dry ingredients went in the bowl first. I would recommend taking a moment to smell the cocoa powder! YUM!
Vegan Brownie Dry Ingredients
Then add the wet ingredients.
Mixing Vegan Brownie Ingredients Together
And mix together. Looking at this picture of the vegan brownie batter is making my mouth water right now!
Vegan Brownie Batter
The only thing better than brownies? Brownies with chocolate chips!
Brownie Batter with Chocolate Chips
Once the chocolate chips were mixed in, it was time to pour the batter into the pan.
Pouring Vegan Brownie Batter into Pan
Spread the batter evenly. I was happy my class made a double batch of these brownies, because I had a feeling they were going to go fast!
Vegan Brownie Batter in Pan
The brownies went in the oven, and soon aromas of baked chocolate were wafting through the kitchen. Heavenly.
Baked Vegan Brownies
The brownies were soft, moist, melt in your mouth, chocolate bombs. I’m thrilled that I have a “go to” recipe for vegan brownies. They will definitely be in my rotation for potlucks and dinner parties. I hope you enjoy them as much as I do! Happy baking!
It would be impossible for me to overstate my feelings about dates. Quite simply, I love them. I tried my first fresh date three years a go when I arrived in California. I was hooked, after my first bite into this sweet fruit. They tasted so good – almost like a caramel candy! So you can imagine how happy I was when I found out that dates not only are tasty but also are healthy! Dates are good sources of fiber, potassium, magnesium, and antioxidants. Click on the link below to find out more about the benefits of eating dates.
One of my favorite recipes using dates comes from Colleen Patrick-Goudreau’s The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets.
I have been very happy with all of the recipes I have made from The Joy of Vegan Baking. The Date Bars – a sweet date filling sandwiched between delicious, oat layers – are no exception.
Date Bars on Table
To get started, gather up your ingredients!
Vegan Date Bar Ingredients
Remove the pits from the dates. I suggest wetting your hands during the “de-pitting” process, as it makes the dates easier to handle. I like to use either Medjool or Barhi dates, but I’m sure there are other types that would work as well!
Pitted Dates
Next, chop up the dates.
Chopped Dates
Add the dates, vanilla, and salt to the boiling water. This is when delicious aromas will begin to fill your kitchen. This date mixture tastes good on its own. I highly recommend taking a time out for a taste test!
Filling Ingredients on Stove
Assemble all of the ingredients for the oat layers in a bowl…
Topping Ingredients in Bowl
And combine!
Topping Ingredients Mixed Together
Take half of the oat layer mixture, and press it into the greased baking pan.
1st Layer: Date Bars
Then add the date mixture…
Date Filling
And spread evenly.
2nd Layer: Date Filling
Add the second oat layer on top of the date mixture, and press it down gently with your hands.
3rd Layer: Topping
It’s now ready for the oven!
Side View Date Bars
Keep in mind that it is best to allow the bars to cool before cutting.
Date Bars with Corner Cut Out
The Date Bars are perfect for any time of the day. Their coffee cake like consistency make them a great breakfast or brunch treat, and they work well as a mid-day snack or as a dessert at the end of a meal. I hope you enjoy them as much as I do!
December is the season for desserts. And isn’t every dessert made better with a dollop of whipped cream? I recently attended Veg-Appeal’s vegan holiday cooking class and was blown away by their 3-ingredient Whipped Cashew Cream recipe (the link for the Veg-Appeal class is at: www.thefussyfork.com/veg-appeal/). So much so that I had to share it with you!
Vegan Whipped Cream on Brownie
First, it’s time to gather the ingredients. It won’t take much time!
Vegan Whipped Cream Ingredients
Next, soak the cashews. Simply, place the cashews in a bowl and pour water on top.
Soaking Cashews
Once the cashews have soaked for a few hours, drain the water.
Cashews in Strainer
Place all of the ingredients in the blender…
Vegan Whipped Cream in Blender
And combine until smooth and fluffy!
Vegan Whipped Cream in Blender
The cashew cream will taste light, sweet, and creamy.
Cashew Cream in Bowl
So good, you won’t want to go back to traditional whipped cream!
I don’t know of a better fall activity than getting cozy in my apartment and baking a pumpkin treat. So once I had whipped up pumpkin butter (see previous post: www.thefussyfork.com/vegan-pumpkin-butter), I knew I had to make Pumpkin Butter Cookies. Why? Because nothing welcomes the holiday season like pumpkin shaped cookies!
Vegan Pumpkin Butter Cookies on Tray
The recipe for the cookies (like the pumpkin butter) can be found in the cookbook, Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kiminsky.
First, I gathered my ingredients.
Pumpkin Butter Cookie Ingredients
Ideally, you want the vegan butter you are mixing in to be room temperature. If this is not possible, be extra vigilant for hidden lumps!
Pumpkin Butter and Butter in Bowl
Soon, I had creamed together the vegan butter and pumpkin butter.
Pumpkin Butter and Butter Creamed Together
It was then time for the dry ingredients. Remember to add the dry ingredients in increments, so they don’t puff up into a cloud once the mixer is turned on!
Adding Dry Ingredients to Pumpkin Butter Cookies
After blending the ingredients together, I ended up with a crumbly, dry mixture. I was worried I had done something wrong. However, I found that when I used my hands to knead the dough, it stuck together!
Forming Dough Ball for Pumpkin Butter Cookies
I kept going, until I had created one big ball of dough.
Pumpkin Butter Cookie Dough Ball
After the dough spent 30 minutes in the refrigerator, it was the moment of truth. Would I be able to create anything that even closely resembled a pumpkin?
I took a small piece of dough, a little smaller than the size of a doughnut hole, and formed it into a ball. I then gently flattened the top and bottom of the ball and used the side of a toothpick to create vertical lines like those found on a pumpkin. Finally, I placed a pumpkin seed in the top of the cookie to act as a stem. The end result was a cookie that actually looked like a pumpkin!
Pumpkin Butter Dough Formed into Pumpkins
The cookies went on a cookie sheet lined with parchment paper and into the oven!
Pumpkin Cookie Dough on Cookie Sheet
20 minutes later, I had warm, pumpkin butter, pumpkin shaped cookies!
Pumpkin Butter Cookies on Cookie Sheet
These cookies aren’t just for looks – they are dense, soft, and rich. They pair well with a cup of tea or non-dairy milk!
Chocolate treats that are good for you? Count me in! Melinda’s Maca Balls are an organic, vegan, raw, snack bursting with rich, chocolate flavor. And there is one teaspoon of maca in each ball!
What is Maca and Why is it Good for Me?
Maca has been around for a long time. Legend has it that Incan warriors used to ingest large amounts of maca for strength before heading into battle.
David Wolf, a vegan who is well known for his dedication to raw foods, superfoods, and longevity, summarizes some of maca’s benefits in the following YouTube Video. (Mr. Wolf will be familiar to you, if you have seen the documentary “Hungry for Change.”)
Mr. Wolf notes that maca supports healthy hormones, is rich in fatty acids, and contains important trace minerals and amino acids. Maca is also important, because it helps the body adapt to stress.
Maca’s other possible benefits include increased libido, decreased cholesterol, increased stamina, reduction in post-menopausal symptoms, regulation of hormones, and reduction in migraine headaches. For additional information on these topics, click on:
Melinda’s Maca Balls are made from whole, organic ingredients and come in 3 flavors: (1) Chocolate Walnut, (2) Double Chocolate Chip, and (3) Chocolate Mint Chip. Agave nectar, cacao, maca, coconut oil, cacao butter, vanilla bean, and Himalayan pink salt make up the base of each ball.
The Chocolate Walnut Maca Ball with its dense, chocolate center is coated with walnut pieces. It is my favorite — in my opinion, chocolate and walnuts can and should be mixed together as often as possible!
Chocolate Walnut Maca Balls
Chocolate Walnut Maca Ball Container
The Double Chocolate Chip Maca Ball has the same dense, chocolate center but is covered with cacao pieces. It’s chocolate on chocolate – perfect for those who are looking for their next sumptuous treat!
Double Chocolate Maca Balls
Double Chocolate Maca Ball Cut in Half
So far, I have not been able to find the Chocolate Mint Chip Maca Balls in a store. However, if the other flavors are a barometer for the Chocolate Mint Chip flavor, I am in for a treat!
Melinda’s Maca Balls are a decadent maca delivery device. I recommend enjoying them sooner rather than later!
More information on Melinda’s Maca Balls can be found at:
UPDATE: AS OF 12/9/2013 CASA DE LUZ IS CLOSED. THEY WILL BE MISSED
NORTH PARK. Casa de Luz is a 100% vegan, 100% macrobiotic, 100% organic, and 100% gluten free restaurant in North Park. Further, Casa de Luz offers itself as an educational community center. This is what makes it special. Casa transcends the common boundaries of a restaurant to focus on events, classes, and bringing the community together.
What is Macrobiotic Food?
For most folks walking into Casa for the first time, the question immediately becomes: “What is macrobiotic food?” Turns out, however, that this is a challenging question to answer.
The word “macrobiotic” derives from Greek and means “long life.” But the diet originated in Japan, then spread across borders of nationality and culture. Today, many advocates of the macrobiotic diet embrace both principles of East Asian philosophy and the objectives of the western vegan diet. And for many, it is a lifestyle choice.
Whether a diet or a lifestyle, macrobiotics promotes eating local, seasonal foods that are “balanced.” Specifically, this targeted balance is a function of (1) each food’s inherent acidity versus alkalinity, and (2) the dueling energies of yin and yang. First, because most people in modern society consume highly acidic foods – which yield a lower pH level in the blood – macrobiotics recommends more alkaline food and drink. The list of highly acidic foods is long and surprising. For example, both milk and sugar are highly acidic. If you want to see where other foods land on the spectrum of alkalinity and acidity, here is a good website:
Second, and much more mystifying to me, is the pursuit of a balance between the energies of yin (the expanding, outward force) and yang (the contracting inward force). The good news: the body seems to crave a balance between the two. The bad news: it often craves the extremes, paired together. Wine (yin) and cheese (yang). Beer (yin) and burgers (yang). Unfortunately, each of these foods is highly acidic and – huge surprise – not so good for you. As a result, macrobiotics relies on foods that are inherently balanced – even on their own – such as certain grains and most of the plant kingdom. Here is a more robust listing:
Bottom line, with macrobiotics, it feels like you need at least a Masters degree just to put together a single meal. But this is where Casa de Luz comes in! Casa has the experts who do all the thinking, all the planning, and all the cooking for us simple folk. All we have to do is show up!
Meals at Casa de Luz:
The menu at Casa de Luz changes daily. If you don’t like surprises, simply check Casa’s website for the daily menu! You can also consult the schedule outlining which cuisines (Asian, Italian, etc.) are served on certain days. Except for Friday and Saturday, because those days are Chef’s Choice!
Casa Theme Nights Schedule
Lunch: 11:00am – 5:00pm
Dinner: 5:00pm – 9:00pm
For both Lunch and Dinner, Casa offers two options: (1) Plate or (2) Seasonal Bowl.
1. Plate:
The Plate consistently offers the same building blocks for a true macrobiotic meal: leafy green + grain + bean + veggie + pickle. The Plate also comes with soup, salad, AND tea. In fact, you pick up your soup and salad immediately after ordering and paying at the front desk. Then, later, a Casa staff member will bring the main Plate to your table.
Sample of Casa Lunch and Dinner Menu
On my most recent visit, the soup was Wild Rice and Veggie. The veggies, celery, zucchini, onions, and carrots, were perfectly tender (but not overly soft). The flavor, sublime and wonderful, is an excellent example of how macrobiotic food stands apart. It is not salty, not spicy, and not infused with other flavors seeking to dominate the taste buds. This soup relies on the quality of its vegetables. And this soup disappears quickly.
Casas Wild Rice and Veggie Soup
Next up was the salad: mixed greens, carrots, and cabbage with a nutty fig balsamic dressing. Casa’s salads never disappoint. The greens and veggies are always fresh, and the salad dressings are unique and home made. The nutty, fig, balsamic dressing was a special treat.
Casas Salad
The Plate showcased how simple, sturdy blocks can build something wonderful. The leafy green was kale with a walnut-dill sauce. The grain was a blend of coconut quinoa and brown rice. The bean of the night was the reliable black bean, and the vegetable was lemon-herbed broccoli. Finally, the pickle was not a single stick of cucumber but, rather, a fun medley of unexpected veggies.
The delight is in the details. The walnut-dill sauce brings the kale alive, and the grains are cooked to the point of perfection – not beyond. Also, pickled vegetables inject the plate with acute flavor that somehow ends up on the alkaline end of the spectrum. It is a weird science, but delicious.
Sample of Casas Entree
2. Seasonal Bowls:
Your second option when ordering lunch or dinner is one of two Seasonal Bowls. These bowls are a recent (and welcome!) addition to Casa’s menu. They are great for those times when you are not hungry enough to eat a soup, salad, AND entree plate (or when you don’t have a lot of time to eat).
Casas Bowl Sign
The two Seasonal Bowls available right now are the: (i) Tempeh Chili with Tofu Crema and Cornbread and (ii) Grilled Pineapple Curry with Brown Rice. I recently tried the Tempeh Chili. Wow. The chili was warm with a hint of spice. The tofu crema was creamy (move over, sour cream) and the cornbread was soft, moist, and full of actual kernels of corn. Always real food. Always amazing.
Casas Tempeh Chili with Tofu Crema and Cornbread
Weekend Brunch
Casa de Luz has recently stopped serving breakfast on the weekdays. However, rumor on the street is that Casa will begin a weekend Champagne/Kombucha brunch in November. This is one brunch I don’t want to miss. Stay tuned for a follow up post!
Dessert:
If you have room for dessert after your meal, take a look at Casa’s display case to the left of the cashier. Cookies, puddings, maple bars, cheesecake, and more! How are they vegan? Casa magic.
Most recently, I tried the Mexican Chocolate Mousse. To say it exceeded my expectations would be a gross understatement. This was the richest, most intensely chocolate mousse I have tasted. Ever. The type of rich where you close your eyes each time you take a bite.
Casas Mexican Chocolate Mousse
Smoothies and Juices:
I would be remiss if I didn’t mention the special smoothies and juices offered at Casa de Luz. Casa offers four smoothies or you can create your own juice! Because the ingredients are of the highest quality, each smoothie and juice is a standout.
Casas Smoothie Board
I enjoy the Leafy Green Smoothie. Made from kale, green, apple, cucumber, Vitamineral Green, almond yogurt, almond milk and dates, it is smooth and creamy. You would never know by its taste that it’s full of veggies!
Casas Leafy Green Smoothie
Drinks
Water:
Even Casa’s water is special, as it is somehow filtered and transformed to an alkaline friendly pH level of 9.5. Drink it straight up, or infused with cucumber.
Casas Alkaline Water Dispensers
Tea and Coffee:
I have mentioned that the lunch and dinner plates come with complimentary tea. Customers are able to fill (and re-fill!) their glasses with Kukicha Tea.
Before Casa de Luz, I had never heard of Kukicha Tea. It is made from the twigs of the same plant that produces green tea. Because they come from the same plant, Kukicha Tea shares the same antioxidant properties as green tea. It has a smoky flavor and has 90% less caffeine than coffee (green tea has 60% less caffeine than coffee).
If Kukicha tea doesn’t sound appealing, Casa also has a variety of herbal, green, and black teas available by the pot.
I don’t drink coffee but if I did, Casa de Luz would be my first stop. I often see individuals sitting with a blissful look on their faces as they wrap their hands around their Guatemalan French Press Coffee. And don’t worry, Casa has non-dairy creamers and sweeteners if you don’t like your coffee black!
Casas Tea and Coffee Board
Seating:
Casa’s space is the product of the owner’s passion for community. The main floor has beautiful dark wood tables of all shapes and sizes, including large community style seating. The outdoor patio offers a sunny spot for those with dogs. And the upstairs features an educational utopia, complete with extensive seating, state-of-the-art kitchen, and vast counter space for demonstrations. Casa is ground zero for food and cooking enthusiasts.
Casa Interior
Casa Outdoor Patio Seating
Upstairs Learning Space at Casa
Events:
As I mentioned earlier, Casa de Luz is more than a place to eat. Casa’s online calendar shows the upcoming community events to be hosted in house – check it out at: http://sandiego.casadeluz.org/events–classes.html
Casa de Luz Calendar of Events
I could never list all of the events Casa offers, but I will take the time to highlight a few!
Test Kitchen Tuesdays:
Test Kitchen Tuesdays is a series of vegan cooking classes, taught by Liz Gary, that are held every Tuesday morning from 9:30am – 11:30am. The class is a donation based, hands on cooking class – attendees break up into groups to make the recipes in Casa’s amazing upstairs educational space. I attend almost every week. Our creations range from vegan doughnuts to quiche!
Casa Test KItchen Tuesday Doughnut
Casa de Luna:
Casa de Luz holds its donation based “Casa de Luna” celebration on the first Saturday night of every month beginning at 9:30pm. The event features activities like partner yoga, meditation, and an art show. And no event would be complete without delicious food and drink: Casa offers organic wine and sake, juice, tea, and desserts to attendees!
Kale University:
On many Wednesdays at 6:30pm (check the Casa calendar for an detailed list!), Casa de Luz is home to the Kale University Meetup group. Kale University advocates a whole-food plant-based diet and is open to individuals who are interested in taking health into their own hands. Kale University uses Wednesday evenings to bring in speakers and to provide classes for its members. To learn more check out Kale University’s Meetup page at:
In sum, life at Casa de Luz is always evolving. Although breakfast will be missed, I expect that the upcoming brunch program will be something special. Hope to see you there!
UPDATE: AS OF 12/9/2013 CASA DE LUZ IS CLOSED. THEY WILL BE MISSED
NORTH PARK AND OCEAN BEACH. Long-time San Diego vegans know Ranchos. Both locations feature a multitude of vegan options, including vegan pancakes, burritos, tortas, soups, salads, enchiladas, tacos, and desserts. YUM!!
First, no Mexican restaurant would be complete without chips and salsa. Here, we have a hand-crafted, mild salsa that disappears almost immediately.
Chips and Salsa from Ranchos
Second, I love that Ranchos serves breakfast all day, because sometimes dinner is the perfect time for breakfast. On my most recent visit, I ordered the Vegan Breakfast Burrito, a mix of tofu scramble, house made tempeh sausage, potatoes, and beans and wrapped in a tortilla. The tempeh sausage is spicy, which compliments the light scramble and hearty potatoes and beans. This is a well-rounded burrito, a personal favorite, and something that I would recommend to vegans and non-vegans alike.
Vegan Breakfast Burrito from Ranchos
Next up was the Grilled Tofu and Black Bean Torta. Recently, I learned that a torta is really just a sandwich! And this particular torta comes stacked with hearty tofu slices, black beans, guacamole, lettuce, tomato, and onions. The tangy guacamole is excellent. Another great dish.
Grilled Tofu and Black Bean Torta from Ranchos
If you are craving a burrito, but aren’t in the mood for breakfast, the Chipotle Seitan Burrito is a great option. You might be thinking, “What the heck is seitan?” Seitan is made from wheat. It has a firm texture, making it a popular meat substitute. If you want to know more about seitan, click on the link below!
Back to the burrito in question. The chipotle seitan in the burrito gives the burrito a smoky flavor. The guacamole helps to temper the spice of the seitan, resulting in a tempting burrito. I planned to eat only half, so imagine my surprise when when I looked down and saw a clean plate!
Chipotle Seitan Burrito from Ranchos
Even though I don’t drink dairy, I still enjoy creamy beverages. So I was excited when I saw that Ranchos had a vegan Horchata drink made from soymilk, cinnamon, sugar, and vanilla. This drink can definitely pass as a dessert. It tastes like a sumptuous, vanilla, cinnamon milkshake.
Vegan Horchata from Ranchos
Things to know about Ranchos. Although there is some overlap, Ranchos North Park and Ranchos Ocean beach have DIFFERENT menus. My blog post is based my most recent trip to the North Park location. However, both locations offer numerous vegan options!
Ranchos Ocean Beach is also known for their salad bar. Aside from having the usual fresh produce and veggies, the salad bar also boasts a wide variety of raw, vegan options and salad dressings. (For an explanation on raw food, see my post on Go Raw L.I.F.E. Center: www.thefussyfork.com/go-raw-life-center)
Both locations have a relaxed and inviting interior with wooden tables and chairs. But, again, the following photo depicts the North Park location. Both also have a few tables outside for outdoor dining. This option is particularly popular with dog owners!
I will be making this lemon poppy seed cake soon 
. That’s right, the author that used to appear on your school reading list (think the Poisonwood Bible and Animal Dreams), has written her first non-fiction narrative describing her adventures in mindful consumption. She and her family vowed for a year to buy food raised in their neighborhood, grow the food themselves, or to live without for a year. Although the book’s focus is not on the vegan diet, it is an interesting read that describes one family’s attempts to to bridge the gap between food production and consumption.
