Tag Archives: jam

Breakfast at Babycakes

Recipe for a good morning downtown:

Step outside into the crisp morning air, surprisingly fresh for LA.

Stumble into Spring for Coffee for soy cappuccinos. Don’t forget to dust them with cinnamon.

Oh, hey, you’re just two blocks from Babycakes NYC! What up, wheat-free, vegan pastries? All hail, coconut oil!

Sample each and every kind of gluten-free teacake sitting on the counter. That includes banana bread, pumpkin bread, cornbread, and cranberry-apple toastie, by the way.

If you’re feeling feisty, maybe have more than one of each. We won’t tell.

Order a spelt biscuit, flaky and “buttery,” unnamed jam and vanilla sauce oozing from its center.

Enjoy every last bite.

Leftover jam, we’ll let slide–but there better not be any crumbs.

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Granola Love

Welcome to my new self-hosted WordPress blog and happy late Valentine’s Day!

I made a couple batches of granola recently, one from The Candle Café Cookbook and one from 500 Vegan Recipes. Both were totally different kinds of granola, but delicious in their own right. :)

The Candle Café Granola was really interesting in that it used steel cut oats as well as regular rolled ones, which I’ve never done before. Plus, it called for coconut oil and maple syrup–the best fat and the best sweetener! This granola came out super crunchy, with no clumps whatsoever–almost like a cross between granola and muesli.

Unfortunately, I had barely any of the ingredients that it called for, so I subbed sesame seeds and pine nuts for the sunflower seeds and walnuts, dried orange cranberries and candied ginger instead of currants, and extra almonds for the coconut. Now that I think about it, I think my version is better. Much more exotic–it had a really exciting flavor that you couldn’t quite put your finger on!

Then I made a recipe I’ve been dying to try since Celine first posted it at Have Cake, Will Travel: PB&J Granola!

This was a much healthier, more subtly sweet granola made with rolled oats and brown rice flour (or at least I think I used brown rice flour–we forget to label our plastic bags of bulk bin flour sometimes…), with chunks of jam swirled in just before baking. I used strawberry of course! What is UP with those people who only eat grape PB&Js?!

Maybe I underbaked it, but this granola was super soft and chewy. It made GREAT clumps, so if clumpy granola is your thing, then please go buy this book (there are also four or five more phenomenal granola recipes in the book!).

Perfect with bananas and vanilla hemp milk!

Happy Halloween! Quesadaiya and Chocolates!

Happy Halloween, everyone! After Thanksgiving, it may be my favorite holiday. Okay, so I really like Christmas and Hanukkah too–shoot me!

My costume this year is GREAT – I’m being one of my favorite characters in all literature/pop culture: Alice (in Wonderland). I’m so excited to get ready and go out with my friends, although the big 5-college party here, Harwood Halloween, is pretty disgusting (Imagine thousands of drunk, sweaty, scantily clad students in a dark, underground parking garage; liberties are taken). I won’t be getting crunk, as it were, but I do plan on having a lot of fun and looking illegally cute.

What’s the perfect Halloween treat? Orange and black quesadilla, of course! Or should I say, quesaDAIYA?!

Cheddar Daiya cheese +black beans + Food for Life Whole Grain Gluten-Free Brown Rice Tortilla = not only appropriately festive and absurdly delicious, but absolutely allergen-free! Daiya, made of cassava root (a.k.a. tapioca) is free of soy, casein, lactose, gluten, eggs, corn, and nuts, and the tortilla is as it’s named–gluten-free! In other words, move over casein-dillas! There’s no one who can’t enjoy the comforting richness that is a quesadilla! I swear I’m done with quesadilla wordplay.

Of course, being the good little vegan that I am, I added some veggie power in the form of bell peppers, red onions, and fresh cilantro.

I’ve had Daiya on zpizza before, but this was the first time I’d used it myself. I picked up a pack of both the Cheddar and Italian at Whole Foods yesterday, along with the tortillas, craving the microwave quesadillas of my childhood after-school snacks.

Daiya definitely delivered. It literally melted exactly like cow’s milk cheese in the microwave, and tasted phenomenal. The tortillas were great too! I’ve never had them before.

Stringymeltylovelovelove.

CHOMP.

Of course, you can’t have Halloween without candy. But I’m classy, so I went with some fancy vegan chocolates that my wonderful vegan superstar friend Stephanie got me from Whole Foods.

One.

Two.

Three.

The first one was your basic chocolate caramel. Except better, because it definitely had a hint of warm autumn-y spices. The second was also caramelish, but with a nice, crunchy almond in the center. My favorite by far, however, was the raspberry jam-filled apostrophe! (Haha, isn’t that the best way to describe that shape?!) It was not only printed with a gorgeous design, but the gooey, sugary filling was to die for. Plus, it reminded me of oozing, bloody guts, which is perfect for Halloween.

Scone and a Cuppa

Here is what I daresay was a very agreeable breakfast I had last week on a gray morning. It was an English breakfast, in fact! Channeling my inner Austen–or, more appropriately, Elinor Dashwood.

Coconut-Cherry-Carob Chip Scones with a steaming cuppa–you guessed it–English Breakfast tea.

The scones are based on the recipe for Chocolate Chip Scones in Simple Treats, so they’re wheat-free (ST uses only barley/oat flour in its recipes!). I just substituted a mixture of unsweetened dried coconut, dried Montmorency cherries (my favorite dried fruit from Trader Joe’s), and carob chips for the chocolate chips called for. Um, don’t tell anyone, but I may be pretty close to liking carob more than chocolate. I know this comment may very likely incite a mass freak out, but please just accept it.

These are NOT decadent scones. The barley flour makes them quite dense, and a little dry (though I think I over-baked them a tad?), and there is very little sweetener (I halved the batch, making 4 scones, and only used two tablespoons of turbinado sugar, and one tablespoon of maple syrup).*

However, the lack of inherent richness in these scones was quite easily remedied by warming them up and slathering them with PB & Co. Cinnamon Raisin Swirl, raspberry jam, and a dot of Earth Balance.

In conclusion, toppings to the rescue, but I probably wouldn’t make these scones again when there are so many fluffy, good-on-their-own ones out there!

*Also, it wasn’t a hugeee problem, but I felt like they had a slight baking powdery/salty taste. I may have just messed up–it wasn’t a deal breaker.

PB and J Bread and Sweet Potato Crepes

Okay, I have wanted to make Celine’s PB and J Quick Bread from Have Cake, Will Travel FOR-EV-ER. I finally got around to it this week, and thank god I did! What a freaking good idea.

I followed the recipe exactly, but I left out 2 Tbs each of the PB and strawberry jam to swirl in at the end to make sure that there’d be some visible ribbons of goodness.

This bread is really nice – just sweet enough, but still simple and wholesome. I liked the oat-y taste as well!

And what’s a PB&J lover to do with PB&J bread? Um, put more PB&J on it, silly.

Maybe that is gluttonous, but it felt so right.

As hard as it may be to believe, I’m gonna move on to something even better. The dish I’m about to show you was possibly the most delectable thing I’ve ever made! At the very least, one of the fanciest, and most presentable. Sweet Potato Crepes with Cilantro-Tamarind Sauce from Vegan with a Vengeance! Isa makes this in the Valentine’s Day episode of the PPK cooking show, but I thought that it’s being Tuesday was a good enough occasion for them, don’t you?

Yes, this recipe took over two hours to make. Yes, with the filling, sauce, and crepe batter, it was complicated. Yes, I had to scrounge up some semi-exotic ingredients. Yes, I toasted and ground my own Indian spices. But was it worth it? YES.

The filling is sweet potatoes, bell peppers, onions, some toasty spices, and coconut milk. The sauce is primarily cilantro, tamarind, cashews, and maple syrup. The crepes are made with chickpea flour (it called for all-purpose flour too, but I subbed spelt, added a 1/4 cup of extra water, and they were perfect, so it’s a forgiving recipe!). It all came together wonderfully. My mom actually thought the crepes had a pleasant slightly sour taste to them, sort of like injera bread, which is fine because injera rocks.