Summertime Fun; VBC, a Picnic, Gardening & Voting Mania!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

San Francisco is finally starting to get summery weather, which means it's time for food related get-togethers! In one weekend I was able to attend two foodie functions, the anniversary celebration of the Vegan Brunch Cartel & a picnic with PPKers, organized by Mel from Veglicious!

Saturday afternoon is typically when the VBC crew starts rolling in to the selected location, despite the claim of an 11am start time! By 1pm food starts to hit the table & this particular brunch had an outstanding selection. While I made omelets with salty greens & sausage filling, other delights such as french toast, watermelon salad, blintzes, roasted potatoes, smoky veg-bacon, chocolate balsamic cookies, fresh fruit, & donuts filled our plates. The donuts were made by Joel, who always contributes deliciousness, & came in vanilla glaze, cinnamon sugar, or vanilla sugar; yum! It's safe to say this was the best brunch we've had in the culinary department, it must have something to do with it being the 1 year anniversary! Regardless, I hope we'll have many future brunches with the same quality spread.


Sunday was a gorgeous day, perfect for bike riding, which was wonderful since we had plans to ride over to West Oakland to check out Middle Harbor Shoreline Park with friends from the PPK. The park boasts a beautiful view of the Bay Bridge & the weather couldn't have been any better as we all noshed on the lunches we brought. Grilled peanut butter & banana sandwich, anyone? Mel hooked us up with cookies containing tasty Joe-Joes pieces, while Erin from Vegan Homemade, who just moved to the area, made cupcakes! All in all we had a fun day with food, old & new friends, & bike riding!


In previous posts, I've mentioned my garden & I'm happy to say it's doing pretty well! While the tomatoes never yielded any fruit, we ate many bunches of incredible kale, as well as a few green beans, fresh cilantro & basil, & onions are currently on the way. Instead of buying transplants this time, I decided to try some sprouting seeds; so far, so good! What you see is the start of Oxheart Carrots & Red Chard. Also, there's more kale & other unidentified greens in the background, although those came pre-sprouted. Harvesting my little planter box has been so rewarding, I hope to keep things growing to put on our plates year round!

On another note, in March 2009, SXSW is holding the SXSW Interactive Festival, five days of panel content & parties for entrepreneurs, nerds, bloggers, techies, & more. There's currently a vote going on to pick the panels & I just happen to be a tentative speaker for one titled "Growing Up as an Internet Oversharer" which deals with coming of age on the internet & baring it all for the masses. The panel is hosted by Maria Diaz from One Sharp Broad & of course, a vote to get on the schedule would be appreciated!

Finally, August 31st is the last date to vote for the VegNews 2008 Veggie Awards! This humble little blog is nominated for "Favorite Veg Blog", although the real reason to vote may be the fabulous prizes!

The return of the Urban Housewife, vegan airline food, & the Vegan Brunch Cartel.

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

I'm back! Has it really been almost a month since my last post?! It's been just over a week since I returned from my holiday & I'm still swamped with a million things to do, but I can't help but get the ball rolling on the details of my adventure. I have so much to share; the good, the bad, & the inedible! Of course I have to start with the inedible; AIRLINE FOOD!

Our trip began with a flight from San Francisco to Frankfurt on United on which two meals were served, dinner & breakfast. The dinner consisted of some sort of grain with vegetables & an oily sauce, a salad, random bread in a bag, & a chocolate chip cookie. I tossed the bread, as it had no ingredients listed & when I moved on to the salad I found that the dressing had MILK SOLIDS in it! I quickly asked the flight attendant, if this was in fact the vegetarian non-dairy meal, but she could only confirm it was vegetarian. The code on the meal was correct, VGML, so I suspiciously continued to pick at my meal. I felt a bit better to see the cookie emblazoned with VEGAN on the packaging, but sadly, it the cookie downright inedible!

Breakfast fared a bit better & while corn syrup filled applesauce is not to my liking & I could take or leave raisins, I was happy to see the other option on my tray, A DONUT! A Nutrilicious Cinnamon Glazed Donut, no less. I've not had one of these before & I am a huge fan of Mighty O & making my own donuts, so I was excited to have a shot at trying one. I found the cake donut to be a bit dense, but it had a nice flavor & was topped with a delicious cinnamon glaze. Not bad!

The trip from Frankfurt to San Francisco consisted of lunch & a snack being provided & turned out to be yet another meal of mystery foods. Suspicious from my earlier discovery of milk solids, I asked questions, read labels, sniffed & poked at everything, & was downright frustrated! The lunch provided condiments of "non dairy" creamer with milk solids & margarine of undetermined origin, so those were out right away. The salad dressing was actually suitable for vegans this time, but not anyone with actual tastebuds! The roll was once again tossed as it was a brick & had no information with it. The entree was a sort of saffron rice with mushrooms, a raw tomato wedge, romanesco broccoli, & a suspicious sort of creamy sauce. The vegetables were surprisingly decent & the little tray of fruit also included was very much appreciated.

Snack time came around & what a disaster! A Muesly bar with multiple milk varieties in it, as well as honey, wasn't even a option. The baguette contained limp lettuce, cucumber slices, & tomato with a suspicious spread that seemed to be an herbed cream cheese. Additionally, a mostly green banana was included. Needless to say, it all went untouched, which is sad when there's plenty of people out there who could use a meal.

All in all United's vegan options are sad & they don't seem to grasp that many "non dairy" products have milk solids in them. It is unfortunate that waste is created due to their choice to not accommodate people with dietary needs or choices & I made sure to write them a letter to express this. I shudder to think how many people with allergies or religious food practices have consumed products unfit for them as well. I highly advise you pack options for yourself when taking a long flight or trip. Not to worry, I had a gallon sized bag with bars, jerky, dried fruit, nuts, chocolate, crackers, & other treats in it in case we were stuck at any point on the trip!

I was lucky enough to come home to the March installation of the Vegan Brunch Cartel. Not quite ready to take on any major dishes, I made Maple Ginger Tempeh Strips, a tester recipe for the next cookbook by Joanna of Yellow Rose Recipes. These strips were easy to make & very flavorful; perfect as a side for our many brunch dishes some which included a frittata, potato & white bean casserole, fried plantains, french toast, a south Indian vermicelli dish, & a beautiful pear clafoutis, inspired by Hezbollah Tofu!

While I miss exploring Europe, I'm happy to be home in my own surroundings & already have new projects brewing! I've been doing some baking in the past week & plan to be doing much more in the future; more on that later. In the meantime, I'll be here enjoying the Alpro soya dessert I brought home for myself.

In the coming weeks I'll be posting dessert reviews & restaurant round ups from London, Berlin, & Prague. Additionally there will be a special review of Rebecca's Cakes in the UK, complete with a recipe from Rebecca herself! The recipe she's provided is for a fabulous cake I think you'll all enjoy. Stay tuned!

Twisted Valentine's Cake, Sorbet, Vegan Brunch, & a Chocolate Orange Cupcakes recipe!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

I present to you, the most un-vegan vegan ice cream cake ever! As I mentioned in my last post, I spent Valentine's Day with a group of friends. We ordered two ice cream cakes from local shop Maggie Mudd & stuffed our faces until we felt sick! The cake you see on the right was the larger of the cakes, filled with half Peanut Butter & Jelly ice cream & the other half "The Kitchen Sink", which consists of peanut butter, chocolate, & marshmallow swirls in chocolate ice cream, both on a chocolate cookie crust! We couldn't help but add the graphic on top, inspired by a walk to the ice cream shop where we saw the horrible image at a nearby butcher. Of course, we're not completely heartless! We also had a lovely heart shaped cake filled with Apple Pie ice cream on a cinnamon graham cracker crust! We also started the evening with creamy polenta & roasted vegetables, but who cares about that?! Bring on the dessert!

Is sorbet season back?! Despite the mainly cool weather, we've had a few nice days & a plethora of citrus fruit inspired me to make a Tangerine Sorbet! I used my basic sorbet recipe, but added extra Lemon juice, some zest, & the juice of one Tangelo. Very delicious! Ryan & I love this refreshing treat, even on cool nights, you can imagine you're in a tropical climate. I suspect you'll be seeing more sorbet from my kitchen as fruit starts rolling in to the Farmer's Market!

Another successful Vegan Brunch Cartel took place last weekend, with my house being the location. I decided to have a crepes theme & invite everyone to bring a favorite crepe filling for a "Make Your Own Crepe station". It turned out quite well & we were treated to delights like Chik'n & Pesto, Indian Dosa filling, Tofu & Veggie scramble, Almond filling with Coffee sauce, & of course, Banana & Vegan Nutella! We also had sides of Potato Salad, Seitan Sausages ala Julie @ Everyday Dish, & a beautiful "Heart Salad" with adorable heart shaped beets on top! Delicious, Adorable, Fun; I love crepes!

Finally, I leave you with a poocake. That's right, I said poocake! Our good friend Josh was in town to celebrate his birthday & I couldn't help but make cupcakes for him inspired by his favorite subject! At his request, these were chocolate orange cakes with fudgy chocolate-orange frosting! I used Isa's Rich Chocolate Cake recipe, but made a few adjustments to add the subtle orange taste.

Chocolate Orange Cupcakes
Ingredients:
3/4 cup whole wheat pastry flour
1 cup all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup cocoa powder
1/2 teaspoon salt
1 cup soy milk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon orange zest

Instructions:
Preheat the oven to 350 F.

Sift together the flours, baking powder, & baking soda.

In a saucepan, heat the soy milk on low-medium heat. Once lightly bubbling, add the cocoa powder, whisk well until it is dissolved, & remove from the heat.

Combine the maple syrup, apple cider vinegar, vanilla & orange extracts, & orange zest in a bowl and whisk well. Add the cocoa mixture to the other wet ingredients & combine.

Add the wet ingredients to the dry ingredients & mix until just combined.

Bake at 350 F for 10 minutes & rotate the pan.
Continue to bake until a toothpick comes out clean, about 4 to 6 minutes more, for a total of 14 to 16 minutes.

Let them cool for 5 minutes, remove them to a wire rack to cool completely & frost with your favorite frosting!

This yields 20 to 24 cupcakes.

My Notes:
This was my first time working with this recipe & I thought it produced a nice little cake! With the amount of maple syrup, I think I'll be sticking to my coveted favorite recipe which includes melted chocolate for depth, but this is still a tasty cake worth making & is much better than most recipes out there! The fudgy frosting was a delicious treat & I used fresh orange juice, instead of soy milk for my liquid, a fun & easy way to flavor frostings.

It's been far too long since I've posted a recipe, but I promise you my next entry will be a delicious & exciting item that's had a bit of buzz around the PPK! Can anyone guess what it is?!

Pumpkin Doughnuts with Cinnamon Glaze.

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

The sweet treats of NYC are coming soon, but in the mean time, here’s a recipe that somehow came together in my kitchen this weekend for the monthly Vegan Brunch Cartel. Experimentation, a little bit of this & a little bit of that seemed to pay off in the form of Pumpkin Doughnuts. I wanted to share this with you before the ingredients have left the markets, so you can have your own weekend brunch treat with friends!

Pumpkin Doughnuts (Special equipment needed; donut pan.)
Ingredients:
1 cup AP flour
1 cup WW Pastry Flour
3/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp cornstarch
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg)
1 tsp cinnamon
1/2 tsp salt
3/4 cup pumpkin, freshly roasted or canned
1 1/4 cup soy milk
1/4 cup Earth Balance (or other margarine), softened
1 tsp vanilla
1 tsp apple cider vinegar

Instructions:
Preheat the oven to 375 degrees.

In to a medium bowl, sift together flour, baking powder, baking soda, cornstarch, pumpkin pie spice, cinnamon, salt, then add in the brown sugar.

Add pumpkin, soy milk, vanilla, margarine, & vanilla; beat with an electric mixer on low speed or whisk until just mixed.

Add the apple cider vinegar & carefully fold it in until just mixed.

Fill the wells of your donut pan almost to the brim. Bake them for 10 minutes, or till golden brown.

Remove the doughnuts from the oven & allow them to cool on a rack.

Cinnamon Doughnut Glaze
Ingredients:
1 cup confectioners sugar, sifted
1/2 tsp vanilla
4 tablespoons soy milk
1/2 tsp cinnamon, or to taste

Instructions:
Whisk all of the ingredients together.
If you like a thicker glaze, add more confectioners sugar, to make it more icing-like.

After the doughnuts have cooled, use a spoon to drizzle the tops, allowing the excess to fall to parchment paper below your cooling rack.

This yields 12 doughnuts.

My Notes:
While these aren't the amazing Mighty O, these lightly pumpkin flavored little treats will satisfy your seasonal sweets craving! I was happy with the results & the VBC crew didn't seem to have any complaints!

October Celebrations, a trip to Seattle, & delicious Peanut Butter Caramel!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

Oh Fall! I’m not sure I’m ready for you, but here you are! It’s odd, in San Francisco the temperature seems to rise in October giving us 70 degree days, then they drop off to the consistent 55 degrees we’ll see for the next few months. I’m in New York City right now & it’s definitely Fall. We started with some rain & now the temperature has dropped to the mid-40s. I would almost say the heated subways feel good!

Another installation of the brunch cartel occurred awhile back & once again there was no shortage of amazing food! I utilized the apples I picked & made an apple crumble with a toasted hazelnut topping. I made sure to include all the varieties, Granny Smith, Golden Delicious, Red Delicious, & Fuji. The crumble was great & with the toasted hazelnuts, I was very happy with the outcome! In fact, I wish I had some right now for this cool fall day! I also used the apples to make a vinegar-based slaw with apples cut into matchsticks, plus cabbage & other vegetables. The rest of the crew spoiled us with Vegan McMuffins, Pumpkin Waffles, a Frittata, Home Fries, Biscuits & Gravy, Blueberry Mousse, & Poha, an Indian puffed rice snack. Needless to say, my plate & belly were quite full!

Ryan & I celebrated our 2nd wedding anniversary at the beginning of October. We kicked off the celebration with a night at Millennium Restaurant for the Aphrodisiac Dinner, which was fabulous! We shared a butterscotch pecan tartlette that seriously rocked my world. On our anniversary, Ryan had to take a business trip, but he was able to get home late that night, so I made a Chicago-style deep dish pizza, inspired by Bazu. For dessert, I made Isa’s Smlove Pie, a rich bittersweet chocolate pie, layered with peanut butter caramel, candied pecans, & drizzled with chocolate. While we loved the whole thing, the peanut butter caramel was the stand out in the dish! It was excellent on the pie, but would also be excellent on ice cream or anything you’d use a caramel sauce for. Additionally, it’s easy to make & you should do so, right away.

Peanut Butter Caramel
Ingredients:
1/3 cup peanut butter at room temperature, preferably natural.
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup

Instructions:
Add all of the ingredients to a small sauce pan.

Gently heat everything over low heat, stirring constantly, just smooth & heated through.

The consistency should be somewhat thick, but fluid & will fall from a fork in ribbons. If it's too stiff, turn the heat off & add a bit more brown rice syrup. Different peanut butters have different moisture content, so adjust accordingly.

As I mentioned, we loved the peanut butter caramel & men love peanut butter, so I used it in birthday cupcakes for Ryan’s brother. I’m always trying to think of new cupcake combinations & settled on rich chocolate cupcakes filled with peanut butter caramel & topped with chocolate ganache! They turned out quite well & were quickly devoured by all I offered them to.

That being said, I’m a perfectionist with my baked goods, so I’m still trying to find my favorite chocolate cake recipe. I think I’m quite close, but I’d love suggestions from others as to their favorites. I’m looking for something with deep chocolate flavor, but not too dense in texture, even a bit fluffy. So far, the cocoa based cakes I’ve made & sampled have been a bit bland, but maybe I haven’t had the right recipe. Bring on the recommendations, please!

October also brought on a job in Seattle, a great Vegan friendly city. I made sure to squeeze in some extra time there, so I could eat my way across town. I went to my favorite spot, Sidecar for Pigs Peace to pick up some groceries for workdays. I also went to Carmelita, Araya Thai, & seriously enjoyed a snickerdoodle cookie at Cinnamon Works in Pike Place Market. I was thrilled to see I had food options, even when the crew stopped at Bainbridge Island on the way to Olympic National Park, although Elise & I were content with lovin' on some broccoli!
Of course, no trip to Seattle is complete without going to donut mecca, Mighty O! I couldn’t resist the many types, so I bought a large assortment & brought them home to enjoy in bed with Ryan on a cold Saturday morning. Does it get any better than that?!

Well, I’m back to my insane food fest in NYC. I’ve sampled goods all over town & I’m preparing to bring you the low down on the best eats & treats of NYC in a future post. Until then..

Lolo's Baked Vegan Donuts, Glazed or Chocolate covered!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

Last weekend, I attended a fabulous potluck organized through Yelp called the "Vegan Brunch Cartel". Although all food had to be vegan, it was attended by a great group of folks, both vegan & non.

I debated what to bring, as the first edition yielded some dishes people were still raving about as the 2nd one was organized. A mention of donuts was received with fanfare, so I started my search for the perfect recipe.

This recipe comes from the amazing Lolo at VeganYumYum! Do yourself a favor & check out her blog & recipes NOW. I voted for her in the 2007 Veggie Awards & she has an upcoming cookbook I'm excited to get my hands on!

Lolo's Baked Vegan Donuts
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon (I was out of nutmeg, so I used all cinnamon & more than a shake!)
1/2 cup soymilk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
Egg replacer for 1 egg (I used Ener-G Egg Replacer.)
4 tablespoons Earth Balance or other vegan margarine

Instructions:
Preheat oven to 350º F.

In a large bowl, combine dry ingredients with a whisk to mix thoroughly.

In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!

Add wet to dry & mix until just combined, forming a soft spongy dough.

Using a tablespoon measure, scoop out dough into an ungreased nonstick mini donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they'll have uneven muffin tops. If you under fill them, they'll be skimpy, but still edible.

Bake them for 12 minutes or until a tester comes out clean.

Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.

This will yield 20 mini donuts or 6 to 8 large donuts.
If you don't have a donut pan, you can bake them as donut holes in the bottom of a mini muffin pan or make fun shapes in those molded silicone pans!

Glaze for Donuts & other confections
Ingredients:
1/2 cup powdered sugar
1 tablespoon soy milk
my additions:
a splash of vanilla (optional)
a bit of agave nectar (optional)

Instructions:
Whisk all of the ingredients together.

Dip half of the donut into the glaze, let some drip off, then dip glaze-side down into sprinkles.

Transfer the donuts to a wire rack with parchment paper underneath, the excess glaze will drip through the rack onto the paper for easy cleaning later.

My Notes:
This makes a great all-purpose glaze for treats! I added vanilla & agave nectar for some extra sweetness & gloss, but it's good without them as well.

Chocolate topping for Donuts
Ingredients:
Your favorite vegan chocolate, approximately 6 ounces. (I use E. Guittard Semisweet chocolate.)

Melt the chocolate over a double boiler & remove from the heat being careful not to get water in the chocolate.

Dip your donuts into the chocolate until completely covered & place on a wire rack to drip off excess chocolate.

My Notes:
I found the dipping process to be a bit awkward, some of my donuts didn't want to leave the glaze & chocolate easily, so I was afraid they'd break! In the end, I took my offset spatula & glazed them thickly, letting the excess drip off the sides, then threw sprinkles on top. This worked best for me, but you may like the ease & speed of dipping them.

I tried two donut recipes, hoping to bring chocolate cake donuts as well, but the results of the other recipe (from a vegan cookbook) were not to my standards, so I did not bring them along. In the end, I was very happy with Lolo's donuts & will definitely make them again! I had extras, so I dipped them lightly in agave nectar, then coated them with a cinnamon-sugar blend; so delicious!

The Vegan Brunch Cartel was a total success! Not only was the food delicious, but the people were entertaining & the Victorian house it was held in was gorgeous. An open kitchen & vintage stove complete with 6 burners & a hot plate allowed dishes to be made right before the meal, as we all stood around & chatted. Cinnamon rolls, blueberry corn pancakes, samosas, apple brown betty, home fries, french toast, & "egg" salad sandwiches flowed freely; we were all stuffed! If you're ever in San Francisco, get in touch, if one of these events is happening, you shouldn't miss it!