Tag Archives: vegan dessert

Donut Panic

24 September 2014

by emily

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.

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.

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!

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!

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 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.

6171 Mission Gorge Road, #113

San Diego, CA 92120

619.280.1894

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Posted in: Mission Valley/Mission Gorge, San Diego Restaurants
tagged: dessert, donut, donut panic, doughnut, maple bacon, mission gorge, San Diego, vegan dessert, vegan donut, vegan doughnut, vegan san diego

Vegan Chocolate Mousse

15 September 2014

by emily

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.

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.

And last but not least, add the cocoa powder to give the dessert its delicious chocolate taste!

The end result is a heavenly looking chocolate dessert.

Simply spoon in out into a container and enjoy!!

Vegan Chocolate Mousse

Ingredients

1.5 cups avocados
½ cup plus 2 tablespoons maple syrup
4 tablespoon coconut sugar
½ tablespoon vanilla extract
1.25 teaspoons balsamic vinegar
¾ cup cocoa powder

Instructions

Mix avocados, maple syrup, coconut sugar, vanilla extract, and balsamic vinegar in food processor and process until smooth.
Slowly add coca powder and process until completely combined.
Serve immediately or store in refrigerator for up to one week. It can also be stored in the freezer for longer.

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Posted in: Desserts, Recipes
tagged: avocado mousse, chocolate mousse, dessert, healthy dessert, vegan, vegan chocolate mousse, vegan dessert

Vegan Raw Balls

17 July 2014

by emily

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!

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!

The first step is to grind the walnuts in the food processor.

Then add the dates…

And mix 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.

Make sure not to over process the almonds! These balls taste great when there are small almond chunks mixed in for added texture.

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.

Store the Raw Balls in the freezer, and enjoy!

Raw Balls

Ingredients

½ cup walnuts
½ cup pitted dates
½ cup carob powder
½ cup maple syrup
½ cup almond butter
½ teaspoon vanilla extract
¼ sea salt
½ cup almonds
2 cups shredded coconut

Instructions

Process walnuts in food processor until coarsely ground.
Add dates and process until combined.
Add carob powder, syrup, almond butter, vanilla extract, and salt and process until the mixture is thick and smooth.
Add almonds and pulse a few times -- there should still be pieces of almonds mixed in
Form mixture into golf sized balls with hands and roll in shredded coconut.
Place in sealed container and freeze until hardened.

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Posted in: Desserts, Recipes, Snacks
tagged: alicia silverstone, dessert, raw balls, raw dessert, raw food, the kind diet, vegan, vegan dessert, vegan dessert recipe, vegan food, vegan recipe

Vegan Lemon Poppy Seed Cake

30 June 2014

by emily

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.

Place the rice milk, apple cider vinegar, and poppy seeds in a bowl without stirring, and set the bowl aside.

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.

Then it’s time to add the wet ingredients — coconut oil, agave nectar, apple sauce, vanilla extract, lemon extract, and lemon peel.

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.

I will for sure be making this lemon poppy seed cake again soon!!

Vegan Lemon Poppy Seed Cake

Ingredients

⅔ cup rice milk
1 tablespoon apple cider vinegar
¼ cup poppy seeds
¾ cup gluten-free flour (I use Bob's Red Mill)
½ cup brown rice flour
1.5 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
½ cup coconut oil, plus extra to grease loaf pan
¾ cup agave nectar
⅓ cup applesauce
1 teaspoon vanilla extract
t tablespoons lemon extract
1 tablespoon grated lemon zest

Instructions

Preheat oven to 325 degrees
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.

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Posted in: Breakfast, Desserts, Recipes, Snacks
tagged: cake, dessert, lemon poppy seed cake, lemon poppy seed tea cake, recipe, snack, tea, tea cake, vegan cake, vegan dessert, vegan lemon poppy seed cake, vegan recipe, vegan tea, vegan tea cake

Healthy Creations: Vegan Friendly

27 June 2014

by emily

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.

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.

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.

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!

And if you fall in love with the coconut bacon, it is available for purchase at Healthy Creations!

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.

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.

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!

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.

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.

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.

376 North El Camino Real

Encinitas, CA 92024

760.479.0500

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Posted in: Encinitas, Neighborhoods, San Diego Restaurants
tagged: 92024, almond milk, blt, butternut squash soup, coconut bacon, dessert, encinitas, encinitas vegan, gluten-free, green juice, healthy creations, healthy creations vegan, homemade almond milk, juices, lemon bar, smoothie, vegan blt, vegan burger, vegan butternut squash soup, vegan dessert, vegan encinitas, vegan healthy creations, vegan soup, veggie burger

Vegan Strawberry Rhubarb Crisp

28 May 2014

by emily

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…

the rhubarb into small pieces.

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…

Vegan Strawberry Rhubarb Crisp Topping Ingredients

And combine!

Add the fruit layer to the pan.

Then sprinkle on the crisp’s topping. After a short time in the oven, your crisp is ready to eat!

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!

Vegan Strawberry Rhubarb Cobbler in Ramekin

Strawberry Rhubarb Crisp

Ingredients

3 cups strawberries, sliced
3 cups rhubarb, chopped
¼ – ½ cup agave nectar, depending on the sweetness of the berries
½ cup flour
½ cup rolled oats
½ cup brown sugar
¾ tsp. cinnamon
½ tsp allspice
⅓ cup non-dairy butter

Instructions

Preheat oven to 350
Slice strawberries and chop rhubarb.
Place fruit into bowl, add agave, and stir well.
In a separate bowl add flour, rolled oats, brown sugar, cinnamon, allspice, and non-dairy butter and combine.
Transfer fruit mixture to an 8 X 8 (un-greased) pan
Sprinkle topping over fruit mixture
Bake for 30 minutes or until topping is golden brown
Enjoy immediately or allow to cool and store in an airtight container.

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Posted in: Breakfast, Desserts, Recipes
tagged: cobbler, dessert, strawberry rhubarb crisp, strawberry rhubarb dessert, vegan, vegan cobbler, vegan crisp, vegan dessert

Native Foods: 100% Vegan

21 May 2014

by emily

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.

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 — 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.

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.

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!

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.

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.

Native Foods also provides outdoor patio seating with umbrellas. A perfect spot to enjoy warm weather and relax.

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!

Point Loma:

3369 Rosecrans Street

San Diego, CA 92110

619.225.1155

Encinitas:

127 N. El Camino Real

Encinitas, CA 92024

760.634.7607

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Posted in: Encinitas, Neighborhoods, Point Loma, San Diego Restaurants
tagged: 92024, 92110, bowl, burger, chili, cupcakes, dessert, encinitas, encinitas vegan, gluten-free, native foods, nut free, point loma, point loma vegan, rosecrans, San Diego, soy free, tacos, vegan bowls, vegan burger, vegan chili, vegan cornbread cornbread, vegan cupcakes, vegan dessert, vegan encinitas, vegan point loma, vegan tacos

Vegan Maple Walnut Cookies

14 April 2014

by emily

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!

Gather up your ingredients…

First, place the dry ingredients in a bowl.

Then add the 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.

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

For an extra special treat, enjoy a warm cookie fresh from the oven.

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!

Vegan Maple Walnut Cookies

Ingredients

2 cups rolled oats
1.5 cups + 6 tablespoons whole wheat pastry flour
1 cup walnuts, chopped
¾ teaspoon salt
1 cup maple syrup
6 tablespoons sunflower oil
2 teaspoons vanilla

Instructions

Preheat oven to 350.
Mix the rolled oats, whole wheat pastry flour, chopped walnuts, and salt together.
Then mix in the syrup, sunflower oil, and vanilla.
Place spoonfuls of dough on cookie sheet and bake for 14 minutes

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Posted in: Desserts, Recipes
tagged: cookies, dessert, maple cookies, vegan cookies, vegan dessert, vegan maple cookies, vegan walnut cookies, walnut cookies

Vegan Chocolate Beet Cake

20 March 2014

by emily

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!

Gather your ingredients. For me, there’s nothing worse than getting halfway through a recipe before realizing I’m missing something!

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!

Once the beets are ready, place them in the food processor…

And pulse until pureed!

Next, melt the 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!

Mix the wet ingredients together and admire the beautiful dark red batter!

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.

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

And after a short stay in the oven, you’ll have a delicious looking cake!

Wait for the cake to cool a little before removing the it from the pan. Then sprinkle lightly with powdered sugar!

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

– topping the cake with a vegan frosting or glaze

– making the batter into cupcakes

Vegan Chocolate Beet Cake

Ingredients

½ cup canola oil
1.5 cups packed brown sugar
2 cups pureed beets
1 cup vegan semi-sweet chocolate chips
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
⅓ teaspoon salt
powdered sugar for dusting cake

Instructions

Preheat oven to 375 degrees and grease bundt pan.
Mix canola oil, brown sugar, pureed beets, chocolate chips, and vanilla together.
In a separate bowl, mix flour, baking powder and salt.
Add to wet ingredients and mix until combined.
Pour cake batter into bundt cake pan and bake for 30-40 minutes.
Allow cake to cook at least 10 minutes before trying to remove from bundt pan.
Decorate with powdered sugar and any other toppings.
Serve immediately or allow cake to cool completely and store in airtight container.

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Posted in: Desserts, Recipes
tagged: chocolate cake, dessert, vegan cake, vegan chocolate beet cake, vegan chocolate cake, vegan dessert

Eclipse Chocolate New Years Resolution Dinner

28 January 2014

by emily

SOUTH PARK. “There is nothing better than a friend, unless it is a friend with chocolate.” – Linda Grayson

So Eclipse Chocolate is clearly a true friend. Eclipse Chocolate understands that chocolate should not be confined to desserts, demonstrated by a menu that weaves dark chocolate into appetizers, entrees, and drinks. But wait, it gets better.

Each month, Eclipse Chocolate offers “Supper Club” – a themed multi-course tasting dinner. The themes change, but each Supper Club dish features chocolate, vanilla bean, or caramel. Yes, even the savory dishes. (Especially the savory dishes!) And Eclipse offers wine or beer pairings for each dish.

Supper Club usually lands on a Friday or Saturday night. Multiple seating times are available. Reservations are crucial. To reserve space, call (619) 578-2984. A full calendar of upcoming Supper Club Events can be found at:

http://eclipsechocolate.com/events/

I attended the New Years Resolution Supper Club. I owe a special thanks to Katherine and Sean for finding out about it and passing along the news. So let’s get started . . .

Drink:

I am an eavesdropper. I eavesdrop. It’s what I do. Within minutes of arriving, I heard one of the servers talking about a Chocolate Chai tea. Suspecting that chocolate tea in a restaurant specializing in chocolate was going to be pretty special, I ordered one. I recommend it. The tea has a rich, chocolate taste with a great blend of spices.

Starter:

First, we shared the Avocado Street Tacos. The mini tacos arrived (obviously way cuter than regular tacos), and we picked up the hickory salted corn tortillas that encased panko crusted fried avocados, vanilla bean pickled cabbage, and black bean pico de gallo. The tart pickled cabbage and spicy pico de gallo added powerful flavor to the smooth and creamy avocado interior. In short, the tacos were a perfect starter.

Eclipse Chocolate First Course:

Next was the black bean soup, made from roasted veggies, caramelized onion, and black beans. Served with fried tortilla chips, pickled red onion, vanilla bean salt, and chive, this soup could stand on its own as a meal.

Eclipse Chocolate Second Course:

Eclipse Chocolate offered two options for the second course: (1) Spicy Farro Poblano; and (2) the Crispy Quinoa Fritter.

Spicy Farro Poblano:

Farro, roasted veggies, and kale spilled out of a spicy, herb roasted poblano pepper. Eclipse drizzled brute cocoa mole on top. The mole was amazing. In my opinion, chocolate should be drizzled liberally on every dish! Did I use my fork to scrape every last bit of it off my plate? Absolutely. So how did they make the dish even better? By adding a side of fried plantains, mixed with jalapeno peach salsa. A truly special entrée.

Crispy Quinoa Fritter:

Then there was the equally delicious Crispy Quinoa Fritter. The quinoa, bell pepper, and mushroom fritter stood on a polenta cake, served with hickory salted avocado. The fritter was crispy on the outside, and hot and soft on the inside. The same cocoa mole sauce drizzled the fritter, complete with the side of fried plantains and jalapeno peach salsa.

Eclipse Chocolate Third Course:

Finally, it was time for dessert. If you’re judging me for grand indulgence, that’s completely reasonable. I was full, I admit it. But I made room for the Almond Toffee Sundae. At the base, there was a grilled olive oil almond cake. Sweet and mild. Then marcona almond and cocoa nib praline created a salty ring around the almond cake. Finally, raw almond and cashew milk gelato – with coffee kahlua caramel – crowned the cake. Wow. I wish I could spoon feed this dish to every person who thinks that vegan desserts are somehow lacking.

Conclusions:

I will be looking at Eclipse Chocolate’s upcoming Supper Club events with eager anticipation. I can only hope that they will have another vegan friendly dinner in the near future. I’ve also explored Eclipse’s regular menu and found that they regularly offer a variety of vegan-friendly options. You can be sure I will be visiting again soon! Expect a blog post about them in the future!

2145 Fern Street

San Diego, CA 92104

619.578.2984

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Posted in: Neighborhoods, San Diego Restaurants, South Park
tagged: 92104, chocolate, eclipse chocolate, new years resolution dinner, south park, south park vegan, supper club, vegan, vegan chocolate, vegan dessert, vegan dinner, vegan entree, vegan south park

Vegan Brownies

28 December 2013

by emily

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…

Including the apple sauce that would ensure the brownies were moist!

The dry ingredients went in the bowl first. I would recommend taking a moment to smell the cocoa powder! YUM!

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!

The only thing better than brownies? Brownies with chocolate chips!

Once the chocolate chips were mixed in, it was time to pour the batter into the 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!

The brownies went in the oven, and soon aromas of baked chocolate were wafting through the kitchen. Heavenly.

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!

Vegan Brownies

Ingredients

1 cup garbonzo/fava bean flour
¼ cup potato starch
2 tablespoons arrowroot
½ cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
¼ teaspoon xanthan gum
1 teaspoon salt
½ cup coconut oil
½ cup applesauce
2 tablespoons vanilla
½ cup coffee
1 cup vegan chocolate chips
1 cup chopped walnuts (optional)

Instructions

Preheat oven to 325.
Grease pan with coconut oil.
In bowl mix together garbonzo/fava bean flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt.
Mix in chocolate chips.
Pour batter into 9 x 13 pan.
Bake for 30-40 minutes. Brownies are done when toothpick in center comes out clean.
Allow to cool. Serve immediately or store in airtight container.

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Posted in: Desserts, Recipes
tagged: babycakes, brownies, chocolate, dessert, gluten-free, gluten-free dessert, glutenfree, glutenfree dessert, pm, vegan brownies, vegan dessert

Vegan Date Bars

22 December 2013

by emily

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.

http://healthyeating.sfgate.com/benefits-eating-dates-4386.html

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.

To get started, gather up your 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!

Next, chop up the 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!

Assemble all of the ingredients for the oat layers in a bowl…

And combine!

Take half of the oat layer mixture, and press it into the greased baking pan.

Then add the date mixture…

And spread evenly.

Add the second oat layer on top of the date mixture, and press it down gently with your hands.

It’s now ready for the oven!

Keep in mind that it is best to allow the bars to cool before cutting.

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!

Vegan Date Bars

Ingredients

Filling
1.25 cups water
16-18 dates Medjool dates or 32-36 Barhi dates, roughly chopped
½ teaspoon salt
1 teaspoon vanilla extract
Oat Layer
3 cups quick-cooking oats
1.5 cups flour
½ cup sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¾ cup non-dairy butter (like Earth Balance), melted
¼ cup canola oil
¼ cup water (optional)

Instructions

Preheat oven to 350
Grease an 8 x 8 pan
To make filling, bring water to boil and add chopped dates, vanilla, and salt.
Allow to simmer until dates are soft
To make the oat layer, mix oats, flour, sugar, salt, baking powder, baking soda, cinnamon, non-dairy butter, and canola oil
Stir until combined. Add additional water if necessary. Mixture should be moist but not wet.
Press half of the oat layer into the greased pan.
Spread date mixture over crust.
Press other half of the oat layer over date layer.
Bake for 30 to 40 minutes.
Allow to cool, and cut into bars.
Enjoy immediately, or store in airtight container.

0 comments »

Posted in: Desserts, Recipes, Snacks
tagged: breakfast, brunch, coffee cake, date bars, dessert, vegan, vegan bars, vegan date bars, vegan dessert

Plumeria: Vegan Friendly

19 December 2013

by emily

UNIVERSITY HEIGHTS. Plumeria is a vegetarian, Thai restaurant that offers a wide array of vegan appetizers, salads, entrees, curries, noodle dishes, and desserts. I’ve received a number of emails from The Fussy Fork’s readers asking me to blog about Plumeria, so here it is!

Plumeria is committed to using quality ingredients. They pledge to use organic vegetables when available, not to use MSG or products containing MSG, use non-GMO and gluten-free tofu produced locally by San Diego Soy Company, and use organic, gluten-free soy milk! Their quality ingredients and clearly labeled vegan menu items help to eliminate the guesswork when dining out!

We arrived hungry for lunch and decided to start with the Fresh Spring Roll appetizer made with rice noodles, tofu, and lettuce wrapped in rice paper and served with home made peanut and pineapple sauces. The rolls were fresh and light. They took the edge off my hunger without filling me up too much! Don’t miss out on the peanut sauce — it is rich, creamy, and obviously full of fresh ingredients!

Next was the Eggplant entrée made from sautéed eggplant, bell peppers, bamboo shoots, mushrooms, crushed chili, and basil in house sauce. We added fried tofu (you can also add vegetables, steamed tofu, or vegan duck, chicken, beef, or shrimp). This dish is truly special. The eggplant practically melts in your mouth, the veggies are tender, and the sauce flavorful. Definitely worth ordering!

My favorite item on the menu is the Pumpkin Curry entrée made from pumpkin, eggplant, bell peppers, bamboo shoots, and fresh basil in a red curry sauce. I love all things pumpkin, and this dish is no exception. The spicy curry highlights the sweetness of the pumpkin and the eggplant. Add in some fresh vegetables, and you have a winning combination. I really could eat this every day.

Entrees also come with a side of rice (in the shape of a star no less!). Choose from white rice, brown rice, or…

A mix of white and brown rice!

And don’t forget dessert! We ordered the fried banana with vegan coconut ice cream. A crisp, warm exterior with a warm, creamy banana interior. It is then all topped with agave. Heavenly!

Plumeria creates a cozy dining environment with purple seat cushions and a beautiful wall mural with blooming flowers. A great place to settle in for a meal.

There are also a few tables outside if you want to soak up the sun or enjoy a warm night. It’s also perfect for those who want to dine out with their dogs!

Bottom line, if you haven’t eaten at Plumeria, you are missing out!

4661 Park Blvd.

San Diego, CA 92116

619.269.9989

2 comments »

Posted in: Dog Friendly, Neighborhoods, San Diego Restaurants, University Heights
tagged: curry, plumeria, pumpkin, San Diego, thai, University Heights, vegan, vegan dessert, vegan dinner, vegan entrees, vegan lunch, vegetarian

Vegan Whipped Cream

10 December 2013

by emily

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!