I was quite surprised a few weeks ago to get an invite to a private tasting at the Four Seasons Beverly Hills for their new vegan menu.  Created by Executive Chef Ashley James (who is not vegan himself), the “street-inspired” vegan dishes are available starting at 4:00 pm in the hotel’s Windows Lounge.  It’s a small menu consisting of  six “small plates” (which seems to be a food trend right now), so more for a quick bite with your cocktail than a full dinner.  That’s not to say the choices aren’t satisfying on their own, plus a few of them combined would equal a pretty substancial, if pricy, meal.  What I most love about this menu though is the fact that it exists — it’s exciting to have a “fancy” place with vegan options that you can meet someone for drinks after work, suggest for a date, or just have as a choice for a nice night out.

The menu doesn’t scream vegan, which I also like.  There’s no fake meat to scare off non-vegans, and it’s fresh and tasty enough to appeal to meat eaters and vegetarians alike.  My favorites have to be the Real Fries with house made ketchup, and the Hand Made Quesadilla with corn and mushrooms (I would go back just for the quesadillas).

If you get a chance, please make an effort to get out and support the new menu.  Hopefully if gets a good response they will add more dishes or expand it to the regular restaurant!

Morelian Gazpacho salad: jicama, watermelon, papaya, pineapple, cucumber, orange juice, chilli salt ($9)
Young Hollywood salad: Farmers market greens, strawberries, blueberries, avocado, cucumbers, tomatoes, hemp seeds, Napa wine vinaigrette. ($22!) 

Jicama tostadas: crispy corn tostada, roasted tomatillo salsa, jicama cilantro slaw, avocado ($8)

Real fries: With Chef Ashley’s house made ketchup ($9)

Eggplant coconut curry: with crispy pappadums ($12)

Hand made quesadilla with corn and mushrooms:  corn tortilla, soy cheese, charred corn, mushrooms, onion, cilantro, salsa Molcajete ($12)

vegan chocolate chip cookies with chocolate mousse from our Pastry Chef Federico Fernandez (unfortunately I don’t think these are actually on the menu – but it doesn’t hurt to ask!)

Four Seasons Hotel Los Angeles at Beverly Hills
300 S Doheny Dr, Los Angeles, CA 90048, USA
fourseasons.com/losangeles

Windows Lounge
Sunday: 5pm – 12:30am
Monday – Saturday: 11:00am – 1:30am
fourseasons.com/losangeles/dining/windows_lounge

“Like” the Four Seasons on Facebook
Follow the Four Seasons on Twitter

Share on Facebook

It’s dropping belong 65 in So Cal these days so that must mean…. it’s Winter!  Luckily I have a whole cabinet full of soup thanks to the kind folks at Dr. McDougall’s Right Foods.  All their soups are vegan, and they have a selection of low-sodium, organic and gluten-free ones as well.  The company also makes a selection of instant oatmeals and just introduced a new line of Asian Entrees.

Founder Dr. John McDougall, M.D. is a best selling author and board-certified internist, who has been writing and speaking about the effects of nutrition on health for over 30 years.  He has his own website with tips about enriching your health through a plant based diet, check it out HERE.

My favorite soup by far was the Organic Tortilla and Lower Sodium Lentil.  They take about 1 minute to heat up, so are perfect for nights when you don’t feel like cooking.  And since they are in cartons, you don’t run into the problem I had a few weeks ago at work when I brought a can of soup for lunch, couldn’t find the can opener, and almost had to reenact that scene with Adrian Brody and the pickle can in The Pianist.

I also used the lentil soup as the base for a stew, and added some extra cooked vegetables and Lightlife Smart Ground - so good!

Being a sustainable company is also really important to Dr. McDougall’s, you can read about their efforts to make a smaller impact with packaging and production HERE

Find Dr. McDougall’s soups at a retailer near you by searching HERE or by shopping online

“Like” Dr. McDougall’s Right Foods on Facebook and enter to win an iPad and month’s supply of Asian entrees!
Follow Dr. McDougall’s Right Foods on Twitter HERE

Share on Facebook

Starbucks has gotten very vegan friendly over the last few years.  Over the past year or so I’ve been reaching out to their PR department for a list of Frappuccino ingredients and updating the list as new drinks are added.

This week Starbucks added another surprise…a vegan bistro lunch box with noodles, peanuts, tofu and even some dark chocolate.  Read all about it over at QuarryGirl.com

They’ve also added some new frapps recently:  coconut, white chocolate, hazelnut, toffee…  So here are some updates on the syrup/base ingredietns.  Note:  regular “bases” for the frapps are already confirmed dairy-free (except for the light version).  The carmel drizzle on the carmel frapp is NOT vegan.  Also please check out my new disclaimer at the end of this post.  And, if you would like to thank Starbucks for adding vegan options, check out THIS post.

UPDATE JULY 2011:

Coconut: citric acid, natural and artificial flavors, potassium sorbate, sugar

White Chocolate:  coconut oil, cocoa butter, condensed skim milk, monoglycerides, natural flavor, potassium sorbate, salt, sweetened condensed milk
* CONTAINS MILK 

Raspberry:  blue #1 color, caramel color, citric acid, natural and artificial flavors, red #40 color, sodium benzoate, sugar

Hazelnut:  citric acid, natural and artificial flavors, potassium sorbate, sugar

Toffee Nut:  citric acid, natural and artificial flavors, salt, sodium benzoate, sugar

UPDATES FROM WINTER 2010:

Caramel Brulee Latte – Contains Milk!

Caramel Brulee Sauce: Corn Syrup, Water, Sugar, Natural and Artificial Flavours, Nonfat Dry Milk, Salt, Mono- and Diglycerides, Soy Lecithin, Sodium Bicarbonate

Caramel Brulee Topping: Sugar, corn syrup, natural flavour, carmel colour

Peppermint Mocha

Peppermint Syrup: Sugar, Water, Natural Flavours, Preservative: Sodium Benzoate (E211), Citric Acid (E330)

Chocolate Curls: Sugar, Chocolate Mass (Processed with Alkali), Cocoa Butter, Soy Lecithin, Vanilla Extract

Mocha Powder: Water, Sugar, Cocoa, Vanillin

Gingerbread Latte

Gingerbread Syrup:  Sugar, Water, Natural and Artificial Flavours, Preservative: Sodium Benzoate (E211), Citric Acid (E330), Colour: Carmel (E150C)

UPDATES FROM  Summer 2010:

Mocha Powder: Sugar, Cocoa (Processed with Alkali), Chocolate Liquor, Potassium Sorbate, Vanillin.  Water is added to make the syrup.
Used to make the mocha frapp

Matcha Powder:  Sugar, Green tea.
Used to make the green tea frapp

Java Chips: CONFECTIONERY COATING (SUGAR, PALM KERNEL AND PALM OILS, COCOA PROCESSED WITH ALKALI, SOY LECITHIN [EMULSIFIER, E322], VANILLA, MILK), COCOA (PROCESSED WITH ALKALI, 9%), COOKIE CRUMBS (UNBLEACHED UNENRICHED WHEAT FLOUR , SUGAR, PALM AND PALM KERNEL OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE MASS, SALT SODIUM BICARBONATE [E500ii], SOY LECITHIN [EMULSIFIER, E322], NATURAL FLAVOR), CHOCOLATE MASS (2%), AND SALT.
* CONTAINS MILK 
Used in the Java Chip Frapp

Vanilla Powder: Vanilla Bean Extract, Dextrose.
Used in the vanilla frapp

Coffee Frappuccino Syrup: Sugar, Water, Natural and Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330), Caramel Color (E150)
Used in the coffee frapp

Crème Frappuccino Flavored Syrup: Water, Sugar, Salt, Artificial Flavor, Xanthan Gum (E415), Preservative: Potassium Sorbate (E202), Citric Acid (E330).
Used in the creme flavor syrup frapps

Strawberry Syrup: STRAWBERRY PUREE, WATER, WHITE GRAPE JUICE CONCENTRATE, NATURAL FLAVOR, AND LYCOPENE COLOR (CONTAINS SOY).
Used in the Strawberry & Creme frapps
(update from Starbucks 5/12)

Light Coffee Frappuccino Syrup (US version): Water, sugar, Erythritol (E968), Natural Flavors, Salt, Carageenan (E407), Xanthan Gum (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Reb A, Color: Caramel (E150d, E150b)
Contains Milk & Gluten!

Light Coffee Frappuccino Syrup (Canada version): Water, Sugar, Natural Flavours, Salt, Carrageenan (E407), Xanthan Gun (E415), Maltodextrin, Preservative: Potassium Sorbate (E202), Citric Acid (E330), Sucralose (E955), Colour: Caramel (E150d, E150b).
Contains Milk & Gluten!

* Disclaimer:  These ingredient lists were received in good faith from Starbucks.  I have not independently verified them, nor am I making any claims about their nutritional value.  If you have different information, please post here so this list can be corrected.  And, yes, I know they have a lot of artificial ingredients.  Am I still going to post about them?  Yes.  But I’m only sharing information here.  I leave it up to you whether these fit into your own personal concept of “vegan.”

From Starbucks: By providing ingredient statements, Starbucks Coffee Company does not certify any products available in our stores as vegan and/or vegetarian.  We encourage our customers to make a decision whether an ingredient statement alone is sufficient for their lifestyle.  The ingredient statement does not capture processing aids or processes that may be deemed non-vegan/non-vegetarian.  Our products are stored and sold in an environment where known non-vegetarian/non-vegan products are present.  Please be aware that products may also be manufactured on shared equipment that processes non-vegetarian or non-vegan products.

Share on Facebook

Wow, is it me or has food at Disneyland improved?  Even when I was “just” a vegetarian it was next to impossible to find anything to eat that wasn’t…well…gross.

So how shocked was I when I went to DLand recently – and had several decent meals. Thanks to my Twitter friends (follow Veggywood here!) I found meals that were actually beyond decent – they were good!

In addition, I also tracked down some vegan snackies.  Yum yum.

The only place I’ve found with soy milk at Disneyland is the Blue Ribbon Bakery on Main Street.  I was able to get a soy latte (decaf or regular).  They have a few other options (caramel/mocha lattes/hot chocolate) but I wasn’t sure if they were vegan or not.

Tostata at Rancho del Zocalo Restaurant in Frontierland
Fahita veggies, lettuce, salsa, guac, rice & beans

Not the best Mexican food I’ve ever had but it was pretty good.  And FYI, I asked one of the servers there (who was Indian so probably knows the significance of vegetarianism) and she confirmed that the rice is not made with chicken stock, and the beans are not made with lard.

Vegetarian Gumbo in Sourdough Bread Bowl in New Orleans Square
* Thanks Brittany!

This was really good!  It’s from a little stand right near Pirates of the Caribbean.   It looks way better than it does in this picture.  Don’t miss it!

Vegan Snacks!

Kettle Corn
Available at most stands in the park and various stores.

Vanilla and Chocolate Cookies - available at a variety of stores including the Candy Palace on Main Street

In addition, I got an email from a Disney employee who informed me about some other options that I didn’t know about:

At California Adventure:

At Disneyland Park:

Share on Facebook

I’ve been getting a lot of food samples sent to me recently, and I’m kind of all about it.  It seems like there is a new vegan product on the market every other day, and the variety of food items you can get meat-free is becoming mind blowing.  It’s impossible to sample them all, but goddamn it, I am going to try!

The good people at Vege USA recently were cool enough to send me a package with some of their favorite frozen items to try.  Okay, I’ll be honest, it wasn’t that recently, I’ve just been too lazy to get this post up.  And also I’ve been too busy…. eating.  Because these dishes are delicious, no joke.

My samples consisted of the Vegan Kung Pao Chicken, Vegan Citrus Sparerib Cutlets, and Vegan Chicken Tikka Masala.

I made a stir-fry with the Kung Pao Chicken and some veggies, it was just spicy enough and took no time at all to cook (which is big when you work random, late hours like I do):

Vegan Citrus Sparerib Cutlets have a sweet, tangy taste to them and also cook in minutes.  You just fry them up with a little olive oil, and they’re done in 5-8 minutes:

While the Sparerib Cutlets are the brand’s best selling product, it was the “Chicken” Tikka Masala that I really loved.  I’m a big fan of Indian food, so I was psyched to try this product, and it delivered.  Marinated in aromatic spices and served in a lightly spiced vegan masala sauce, it takes less than 5 minuts to cook.

I served it with some lentil dahl and brown rice:

All three of these dishes sell for around $6 at Whole Foods (and other natural/high end grocery stores) and can be found in the frozen section.

Vege USA offers a crazy variety of other meat substitutes including Orange Chicken, Lamb Vindaloo, Fish Fillets, Tuna Rolls (dying to try these!), and Black Pepper Steaks – but unfortunately, at least for me, many of them are a challenge to find.  Check out all their products HERE… and don’t look on an empty stomach or you may drool!

While I like cooking, I’m all about “fast food” I can make when I get home starving from the gym at 9pm after working a full day at the office.  I’m not actually that into fake meat, but it’s nice to have some variety and Vege USA has so many unique dishes it’s impossible not to find one that suits your taste.

Check out the recipes they offer on their site, or try the one below…. YUM!

Citrus Sparerib Cutlets with Grilled Asparagus & Pineapple

• 1 box Vegan Citrus Sparerib Cutlets • ¼ Fresh Pineapple • 5 stalk Asparagus • 1 tsp. Grape Seed Oil • ¼ tsp. Sea Salt • ¼ tsp Dried Basil

Heat griller to 350F. Slice fresh pineapples into 1/4 in. thick slices. Lightly coat the asparagus with grape seed oil. Mix sea salt and dried basil leaves. Lightly rub the basil salt mixture onto pineapple and asparagus evenly. Grill until fully cooked.

In a skillet, heat the defrosted Vegan Citrus Sparerib Cutlets over medium heat for 5 min. Arrange the Cutlets over the grilled pineapples and asparagus. Serve Immediately.

Share on Facebook

In one corner we have the first contender: Amy’s Dairy Free Rice Macaroni & Cheeze

When this was introduced last year, I thought I had died and gone to heaven.  A real, actual vegan version (no “contains milk protein”).  Still a little hard to find (usually at Whole Foods, Nature Mart, Locali and once in awhile you can find it at a Ralphs), it is worth the search.  Some have said its a little heavy, but wtf is mac n’ cheese if not a little heavy.  Anyway, this is one of my favorite treats (and yes with a boatload of salt, I know).  Decent portion size, average frozen food price… Read my lips: Yum!

But wait, here’s a shiny new… newcomer!  Candle 79 (the beloved vegan mecca in NYC) has entered the ring with their new line of frozen meals, including, you guessed it:  Macaroni and Vegan Cheese.  

It’s pretty different from Amy’s.  The sauce is creamier for one, and not as thick.  It’s about the same portion size as Amy’s, maybe a little bit more food, but definitely less cheese.  But it depends on how you like your mac n’ cheese.  If you like the cheese thick and almost baked on, then Amy’s is for you.  A more “gourmet” version?  Go with Candle’s meal.  I did have one complaint with their mac though — when I heated up the meal, the frozen cheese was piled in the middle, so once microwaved, it turned into a giant glob of sticky cheese that was really difficult to mix through the pasta.  I’m not sure if mine was just a fluke, but if not, that’s something I think they need to improve on.  Regardless, yeah for cheese!  We’ve come a long way from nutritional yeast, baby!

Also check out Candle Cafe’s other frozen meals:  Seitan Piccata with Lemon Caper Sauce, Ginger Miso Stir-Fry, Tofu Spinach Ravioli. Available now, exclusively at Whole Foods.

But my favorite of all is MY OWN RECIPE for Baked Daiya Mac n’ Cheese!  Check out the recipe HERE!

Share on Facebook

When I think of sorbet, I think of fruit, but Scream has a selection of both fruit and nut-based sorbets in a constantly rotating menu based on what fruits and vegetables are available locally and seasonally.  Some of the flavors include Hazelnut Chocolate, Strawberry Lemon, Lemon Lavender, and Vanilla Almond.

I went with Chocolate Almond and Macadamia Vanilla. Yes, $5 for two small scoops is a bit… wait for it… rich… but wow was that good. Decadent and smooth, it tastes more like gelato to me than the stuff that is used as a substitute in my smoothies at Jamba Juice.  Anyway, the Chocolate Almond was great but the Macadamia Vanilla was out of this this world!  Don’t miss it if it’s available on your next visit.  The shop also has a great feature that I wish Scoops would try:  For the current flavors being served, call 510-394-5030 and press 2.

Scream Sorbet
5030 Telegraph Ave, Oakland CA
Sunday through Thursday, noon – 10pm
Friday and Saturday, noon – 11pm
510-394-5030

My next stop was Flacos, another suggestion…okay, order, this time from my friend Brittany (who’s only mentioned the place 1 million times to me).  It’s a teeny little place on a corner, but has an extensive menu, free parking, and the two people behind the counter were super nice.

I ordered up a Banana Leaf Tamal (textured soy protein in mole with capers, potatoes, green olives, inside organic corn masa and steamed in a banana leaf) for $4 each, and a Taquito (textured soy protein rolled in a corn tortilla and fried) for $2 each.  I also decided to try the Horchata (made with rice milk) and one of their Polvorones (cookies).

Everything was great, especially the crispy taquito. Cheap prices, good food and friendly service — don’t pass up Flacos next time you are in the East Bay.  I can’t wait to try other items on the menu including the Huarache and Taco Especial.  Flacos also gives a 10% discount to seniors (57+), veterans and members of the military.  Plus, get a free plate on your birthday (w/ ID)!

Flacos
3031 Adeline St., Berkeley, CA 94703
Tuesday-Saturday 12pm-9pm
(510) 981-8081

Share on Facebook

I had a great meal at the new Veggie Grill last night with my friend Anna Griffin, editor of Coco Eco Magazine (you can read the article I wrote for them in the last issue HERE).  They’ve recently opened in a new location in LA, over at the Farmer’s Market (in addition to 7 other eateries already in the So Cal area).  Since I grew up in LA, I have so many memories at the Farmer’s Market growing up.  It’s such a unique LA spot, and I’m glad I’m going to be able to make some more memories at Veggie Grill!

In addition to the new location (brightly lit and orange/yellow just like the others), the restaurant has also added a new item – Spicy Buffalo Wings!  They’re so new they’re not even on the menu yet, so you have to ask for them!  Priced at around 6 dollars, you get 5 wings and a dish of ranch-type dressing.  The celery is kind of an odd garnish since there isn’t enough dip for both, but nbd.  When I first picked up one of the wings it felt kind of limp to me, so I wasn’t sure what to expect, but the taste is fantastic.  They’re crispy on the outside with the same wheat-meat type middle as in the chicken.  They’re nice and spicy and kind of addicting.  Check them out next time you are there for sure.  But beware, they are practically a meal on their own.

In addition to the wings, we treated ourselves to a whole feast of the Santa Fe Crispy Chickin’ Sandwich, side of Mac N’Cheese, Papa’s Portobello burger with fries, and carrot cake.  Needless to say I am hitting the gym today.  I’ve had the sandwich and other sides before (the Mac N’Cheese is one of my favorites ever anywhere), but not the Portobello and for sure that is what I am getting next time.  Whatever it is marinaded in is delicious, and the side of fries complement perfectly.  This is a great place to take non-vegans btw and I’ve found it even impresses non-believers.

Santa Fe Crispy Chickin’ Sandwich

Papa’s Portobello

Veggie Grill has an extensive menu of salads, burgers, sandwiches, soups and wraps that you can check out HERE

New Location at the Farmer’s Market:

Veggie Grill
110 S. Fairfax Ave., Los Angeles, CA 90036
Phone 323.933.3997 | hours 11am to 10pm
http://veggiegrill.com

Share on Facebook

I found this recipe in Ready Made magazine, thought they sounded amazing. I always get excited when I see a vegan recipe in a mainstream publication. I made these for my very-not-vegan office and they were gobbled up.  Pretty simple recipe and basic ingredients, I’m due to make these again real soon.

Ingredients
3 cups organic white spelt flour (I just used regular white flour)
(2) 10 ounce packages chocolate chips
1 tsp baking soda
1 tsp organic sea salt
1 cup agave nectar (light colored)
1/4 cup organic safflower oil
1 tsp organic peppermint oil
1/2 tsp vanilla
1/2 cup organic crushed almonds

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large bowl stir together flour, chocolate chips, baking soda, and salt. In another large bowl stir together agave, safflower oil, peppermint and vanilla. Add the flour mixture to the nectar mixture and stir until well combined.

2. Drop dough by rounded teaspoon onto prepared baking sheets. Using wet fingers, gently flattened dough mounds. Sprinkle each dough round with about 1/2 teaspoon crushed almonds.

3. Bake 10 to 12 minutes or until lightly browned and edges are set. Let cool on cookie sheet 2 minutes. Transfer to a wire rack, cool. Eat at room temperature, or for best results, slightly chilled. To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

Time: 42 minutes
Makes: About 48 cookies

Share on Facebook

On hot, sweaty days in LA, when the traffic is thick, the rents are high, and the people are bitchy, I question why I live here and not… say, Portland.

Then I remember Scoops.

I know I’ve said this before, but it’s worth mentioning again: If you live in LA and are a vegan, and haven’t been to Scoops, well, you haven’t lived. Srsly.

Located on Heliotrope Drive, just shy north of Melrose, the unassuming ice cream shoppe is another of this city’s hidden treasures (and as much as it pains me to say it sometimes, there are quite a few). Although not solely a vegan establishment (like the sadly soon-to-be-closed Pure Luck across the street), Scoops is a mecca for ice cream vegan and non-vegans alike. The owner, Mr. Kim, makes all the ice cream himself by hand and can be found frequently behind the counter or wandering around outside greeting customers.

As a dessert afficionado, nothing is better than this. Scoops makes Baskin Robbins seem…nay, taste… like iced death in comparison. The store stocks a variety of 2 – 4 vegan flavors at a time, ranging from my favorite banana Oreo to strawberry vinegar, chocolate cardamon, chocolate oreo, maple vanilla… His Oreo flavors are by far the most superb in my opinion. No matter how full I am I can always make room for a scoop (or two) of plain, maple or banana Oreo.  I’ve had a coconut Captain Crunch cereal flavor that I can’t even describe, but was probably the best thing I’ve ever had.  My only complaint is how often the shop runs out of vegan flavors which makes no sense.  There seems to always be a demand, and I have arrived an hour or two before closing many times to be greeted by the site of the vegan ice cream pans scraped clean.  In my dreams, Scoops will go all vegan like Cruzers Pizza.  Sigh.  A girl can dream.

If you haven’t been to Scoops, it’s summer now and you have no excuse. Especially because with the construction at LACC next door finally over, there is ample parking once again. In addition, Scoops is now open on Sundays.

Plus, if you’re broke like the rest of us– two GENEROUS scoops go for the bargin basement price of around $3 and will almost certainly be served to you by a cute young gay man.

… And then you will love LA again (although to be fair, Portland does have Food Fight Grocery).

Scoops Ice Cream
712 N. Heliotrope Dr.
Los Angeles, CA 90029

Monday-Saturday 12pm – 10pm
Sunday: 2 – 6pm

Share on Facebook

I came. I saw. I ate.  Okay, thats a little melodramatic as I only ate one thing at World Fest 2011.  Unfortunately I had to split to go see Bridesmaids (Well, not unfortunately because that movie is HILARIOUS) so I was only able to grab one thing.  So obviously I got a vegan strawberry funnel cake because, you know, go big or go home.  Or as QuarryGirl said so eloquently in her far superior WorldFest coverage, I have “mad sweet tooth.”  Oh so true.

Anyway, since this was the first thing I’d eaten that morning after only a few bites I started to feel sick.  Sick with sugary goodness, but sick never the less.  So I wasn’t able to finish it, although this picture makes me want to reach through the computer (and time) and finish it off.

Besides the funnel cake, there were tons of other booths including one for the sisters from Spork Foods.  They gave me the heads up that they’re releasing a cook book later this year!  If you haven’t taken a vegan cooking class with Chef Jenny you’re missing out.

After my quick tour of the fest, I was called over to the Luscious Desserts booth and given a whole handful of goodies.  It was like Christmas!  Or, more like Halloween.  Because they were giving us candy… Well, here’s a quick shot of the loot:

Vegan ding dongs (peanut butter filled!), chocolates, chocolate covered cookie dough balls, peanut crunch bars and tea cookies. While all of these were delicious, the cookie dough balls were ridiculous.  I mean…. ridiculous.  Just take my word for it and get some of these… because don’t forget my “mad sweet tooth”

Get more info on WorldFest 2012 HERE

p.s. They found the small brown dog. Phew.

Share on Facebook

Thanks to my friend Linda for sending in what she claims is the best recipe for gluten free vegan carrot cake cupcakes ever!  She says: I served these cupcakes at my parent’s 60^th wedding anniversary party.  No one knew that they were vegan and gluten free.  They are awesome! I haven’t had a chance to try the recipe myself but I can guarantee that she has good taste (taste, get it? I’m hilarious).  Anyway, GF buddies, check it out!

GF Vegan Carrot Cake Cupcakes
Recipe by Linda Androws

Ingredients:

1 ½ cups Brown rice flour
½ c bean flour
½ cup potato starch flour
1 tsp xanthan gum
2 tsp baking soda
2 tsp cinnamon
1 tsp fresh grated ginger
½ tsp kosher salt
Egg replacer to equal 4 eggs – Usually 1 ½ tsp per egg added to 2 t. warm water
2 cups organic sugar
1 cup coconut oil – You can use Vegan mayonnaise but the coconut oil it much better!
2 cups applesauce
2 cups grated carrots
1 cup finely chopped walnuts or pecans nuts

Directions:

Combine dry ingredients in bowl and stir to “sift”.
Beat together at medium speed the sugar, coconut oil, applesauce and egg replacer.
Gradually beat in the dry ingredients.  Then, mix in the carrots and nuts.
Fill the cupcake papers ¾ of the way full.  Bake in a preheated 350° oven for about 20-25 minutes.  The cake should spring back when touched.  Cool  completely and frost with “cream cheese” frosting.

Vegan Cream Cheese Frosting

1 tub of Tofutti Cream Cheese Alternative at room temperature
4 cups powdered sugar – You could use Agave nectar for a runnier glaze type frosting.
1 tsp grated orange zest or 1T Orange Liquor

Whip all together at low speed until incorporated and then at high to get a nice fluffy frosting. Frost cupcakes and refrigerate until ready to eat.  Take out of the fridge ½ hour before eating.

Share on Facebook

p.s. Check out my other Polyvore sets HERE (cruelty clothing, shoes & bags)

Surprise It’s Vegan! by Veggywood.com on Polyvore.com

* Note:  I agree with this following statement by PETA which follows their great list of “Accidentally Vegan” stuff HERE. Items listed may contain trace amounts of animal-derived ingredients. While PETA supports a strict adherence to veganism, we put the task of vigorously reducing animal suffering ahead of personal purity. Boycotting products that are 99.9 percent vegan sends the message to manufacturers that there is no market for this food, which ends up hurting more animals.

Share on Facebook

So we all know about the Vegas magic that is Ronald’s Donuts, but this weekend I was intro’d to another place that makes a trip to Sin City for vegans all the more essential - The Red Velvet Cafe.

Um, wow.  I doubt its much of a secret, but I’d never heard of this place until one of my co-workers (not vegan/vegetarian) at House of Blues Las Vegas took me as a special treat right after getting off the plane.  It’s a super casual little place but the food was incredible.  It was recommended that I try the Vegan Taco Salad and I was glad I did.  It’s a Chipotle Shell Filled With Rice and Beans, Vegan Meat, Topped With Shredded Lettuce, Cheese (I believe it was daiya), Avocado, and Salsa.  It was huge and I wasn’t able to finish it… also because I had been warned to save room for dessert.  So, so good.  And a steal at $11.95.

The way my non-vegan co-worker had raved about the Red Velvet Cafe’s desserts was what made me want to try it in the first place.  So I let him order for me and I swear to god… heaven.  Our waiter claimed these desserts were only around 180 calories each but they had to be lying.  Oh. My.  God.  The cakes were taken out of a dessert display and WARMED UP, and then topped with frosting.  Why don’t more places do this?  Genius.

The red velvet cake was ridiculously moist and amazing.  With super sweet frosting on top, the perfect size to share. No wonder the cafe is named after it.  And only $3.95.  And must have.

While not as pretty looking, the lemon cake was my favorite.  Again, super moist with that same sweet frosting.  Lemony and just insane.  I kind of feel like I haven’t had a cake this good in awhile, and it made me question my own baking skills.  Also just $3.95 and perfect for splitting.

And while of course I hit up Ronalds before I left the city, I have to say…. I was still thinking about the Red Velvet Cafe.  And I don’t believe their tagline of “Deliciously Healthy”…. sorry that stuff was too good!!  Next time you go to Vegas, don’t miss it.   And leave room for dessert.

The Red Velvet Cafe
7875 West Sahara Avenue
Las Vegas, NV 89117
Phone:  (702) 360-1972
redvelvetcafelv.com

I also hit up Ronald’s of course, but I have to admit that I’m starting to wonder if they are ever going to switch up their flavors.  It’s the same selection EVERY time I go there.  And while good… I think it’s time for at least one new flavor. And after the Red Velvet Cafe… okay, okay, I’ll stop talking about that place.

Ronald’s Donuts
4600 Spring Mountain Rd
Las Vegas, NV 89102
Phone: (702) 873-1032

And lastly, I attempted to hit up the Wynn Las Vegas for lunch, after hearing that every restaurant in there now offers vegan options thanks to Steve Wynn’s current vegan lifestyle.  It started off promising when we were able to get 18 PAGES of vegan menus faxed to us at my office (I will find a way to post these in the future), with options ranging from vegan pizza to japanese food.  However, when we got to the giant fortress of a hotel, we couldn’t find a place that was open, even though the majority of the restaurants offered a lunch menu.  Very strange as it was a Friday afternoon.  We finally found a pizza/pasta cafe called, appropriately, Pizza Place, and ordered a vegan pizza (Follow Your Heart cheese with added toppings – we chose basil, mushrooms and olives).  While it was pretty sweet to be able to order that in a casino, it somehow took 45 minutes and then, if you notice, I’m not posting photos because it wasn’t anything to write home about!  Really not memorable, and I felt somewhat embarrassed my co-worker (the same one who took me to Red Velvet – had to get in one more mention!) had to share it with me. #VeganFail.  After that I didn’t really have any desire to try the other restaurants, but I’m sure the more high end places are a lot better.

So in conclusion – if you’re a vegan hitting Vegas – don’t be afraid to go off the strip and do a little exploring.  Vegas definitely holds some vegan treasures, you just have to be a little adventurous.

Share on Facebook

I ate the cereal the next day for breakfast, with soy milk, and it was nutty and delicious.  It contains almonds, pecans, walnuts, and sunflower seeds, and the only sugar is from agave and maple syrup.  I was full after eating only half the box.

For lunch, I microwaved the loaf for 3 minutes and it was ready to go.  It had a hearty consistency (cauliflower, sundried tomatos, olive tapenade, mushrooms) and what struck me the most was that it didn’t taste salty at all.  That was my main problem with the other food delivery service I tried (although to be fair that one was shipped, not hand delivered).  The loaf came with a side of vegetables, and again, it was more than enough food to be full.

I tried the rice dish for dinner that night, and since I don’t have a microwave, I just heated it on the stove for a few minutes.  It was also quite tasty, with a cheesy consistency, and again, not salty.  According to the web site, “all dishes are naturally low in sodium and fat and any fat that does exist is the healthy, monounsaturated type from the minimal amounts of organic extra virgin olive oil we use.”

The site also lists a few more sample dishes, including Quinoa Pasta w/Roasted Eggplant & Creamy Asparagus  Soup, Shitake Broccoli & Tri-Colored Salad, and Sicilian Minestrone Soup& Classic Quinoa. After my delivery, I have to say I am interested in more dishes — and may never cook again.  My only disappointment is that there is no dessert option!

Our Fresh N’ Lean plan includes three meals: Breakfast, Lunch, and Dinner. The daily rate, including delivery, varies depending on how many people are delivered to at one location, but according to the site it is about $30. The larger the group, the lower the rate.  $30 a day for three meals?  That seems like a good deal to me.

For more info on Fresh N’ Lean check out their website HERE or give them a call at 1-888-420-4080

SUPER AWESOME! For a limited time mention “Veggywood” and receive 3 hand delivered meals a day for $25!!! Wow!

Share on Facebook

I finally got a chance to try the new Sage Organic Vegan Bistro on Thursday night, and to make it even better, was joined by Melisser of The Urban Housewife and Erika of Purrfect Pineapples Lingerie.  Sage shares a space with Kind Kreme, the raw vegan ice creamery that has spread like wild fire throughout Los Angeles, with two other locations in Studio City and Pasadena.  It’s a match made in heaven, and not to be missed.

Now I’ll be blunt, we were starving.  And that made Sage’s menu even more amazing, although it’s already pretty crazy on it’s own. Unlike Kind Kreme, the restaurant will offer some raw items, but not all.  Melisser described it best when she said the menu had been prepared by someone who had “done their homework.”  It’s kind of a combination of all the vegan delicacies from the eateries we all know and love.  There’s jack fruit a la Pure Luck.  A black bean and plantain panini reminiscent of my favorite Millennium dish, the black bean torte.  Tacos and a soyrizo burrito that reminded me of Real Food Daily.  The sides and salads are fit for M Cafe. Another treat was being able to order from both the lunch and dinner menus.  The lunch menu offers a varied selection of burgers, paninis and salads, plus appetizers and soups.  The dinner menu includes pasta dishes, “bowls”, and daiya pizzas.

Between the three of us, we ordered the Almond Ricotta Ravioli (I was sold by the “fennel lavender marinara”), Black Bean and Plantain Panini, and the Jamaican Jerk Berger (with sliced mango).  After a few bumps with our orders being slightly messed up, everything was on the table and we dug in.  My favorite part of the ravioli was the crunchy almonds in the sauce, but of the two entrees I tried, the panini was my favorite.  Way messy to eat (the beans were whole, not pressed or spreadable, which I found slightly odd), but sandwiched between a wonderful bread that I think had rosemary in it (?).  Considering the quality of the food, $8 for a sandwich and  $10 for a dinner entree are extremely reasonable prices in my opinion.  Unfortunately, we ate so fast we forgot to take pictures!

After dinner, we got to the most important part of any meal, dessert.  It was a no brainer – the Waffle Sundae with 3 scoops of ice cream, obviously.  We chose 3 different flavors, but I’ll be honest the only one I remember is the banana chocolate swirl which was sooo good.  Skipping the fruit and maple syrup, we added on Newman O’s and (really) salted caramel sauce.  Yes, it was epic.  The waffle is made to order, with chocolate chips baked in.  With all our toppings, it somehow came out to $16, which is kind of ridiculous, so fortunately there were 3 of us to split it.  It was gone almost immediately, 90 seconds of bliss.

Please make an effort to have a meal at Sage in the next few weeks.  It’s a great addition to the vegan culinary landscape of LA, and it will be a place you want to support, trust me.  It’s slightly worrisome that Sage occupies the space previously held by Mooi – a pretty looking raw-food restaurant that closed before I even got a chance to try it out.  I’m hoping the same fate will not befall Sage because it really is a great little restaurant.  I will definitely be going back, hope to see you there!

Note:  Sage will start serving a brunch menu from 9am to 5pm on weekends, starting March 13th!

Sage Organic Vegan Bistro
1700 W. Sunset Blvd. (at Logan, street parking)
Los Angeles, CA  90026
(213) 989-1718
Hours:
11am – 10pm every day
open for brunch 9am-5pm on sat & sun

sageveganbistro.com

Share on Facebook

Jamba Juice graciously invited me to try their new Fruit & Veggie Smoothies last week, and I’m happy to say I was pleasantly surprised by how much I enjoyed them.  Jamba Juice has a special place in my heart, because back when I was in junior high, it’s the place that introduced me to smoothies in general, and additives like soy protein and flax.  I ran cross-country and track, and the store near our school was a favorite place to go after practices.  Back in those days, there were like 5 smoothies (now in the “classic smoothies” section of the JJ menu) and a few boosts.  I loved Razzmataz and Strawberries Wild, and still do.

Anyway, well that was awhile ago.  In the time since, Jamba has been forced to weather the economic downtown, and a couple of years ago closed numerous stores in Los Angeles.  However, they’ve bounced back by tripling their menu and introducing such items as organic coffee drinks (no charge for soymilk!), oatmeal, flatbreads, probiotic drinks and salads.  There are a variety of vegan selections, and you can check out all the animal-friendly options on their special “vegan” page HERE (including one of my top vegan to-go items the Apple Cinnamon Pretzel).

The newest additions to the Jamba Juice menu are three smoothies made with a full serving of vegetables and two full servings of fruit.  Apple ‘n Greens contains apple-strawberry juice, green veg juice (carrots, spinach, bell pepper, kale, spirulina, lettuce) peaches, mangos, and banans.  Berry upBEET is made up of strawberries, blueberries, mixed berry juice, red vegetable juice (carrots, beets, broccoli, spinach, kale, lettuce), and mangos.  Orange Carrot Karma is orange juice, carrot juice, mangos and bananas.  All three are low in fat and calories, and high in Vitamins A & C, protein, calcium and fiber.

All three smoothies are delicious.  I’ll be honest, while I know “green” drinks are good for you, I’m often put off by the strong taste. None of the JJ smoothies have a overpowering veggie taste, they’re all very smooth and creamy.  The Orange Carrot Karma is sweet and just barely tastes of carrots (I’m not a big carrot juice fan truth be told).  It is almost impossible to tell that the main ingredients of Berry upBEET are beets and kale – I almost didn’t want to try this one because I dislike beets, but you don’t taste them at all.  The Apple n’ Greens was my favorite, not only because of it’s nutritional power punch – 8g of protein, 25% RDA of calcium, 40% RDA of iron – but because of the sweet apple taste, with just a touch of “green” flavoring.

The new Fruit & Veggie Smoothies are a great alternative for people who want to get on board with the veggie juice trend but are afraid of drinking something that tastes like liquified spinach.  In addition if $7 smoothies at Real Raw Live are eating through your wallet, maybe give these a try.  The JJ smoothies are reasonably priced from $4.15 for a 16 oz to $5.75 for a 30 oz.  Give one a try today and let me know what you think.

Share on Facebook

I finally got a chance to try the new Sage Organic Vegan Bistro on Thursday night, and to make it even better, was joined by Melisser of The Urban Housewife and Erika of Purrfect Pineapples Lingerie.  Sage shares a space with Kind Kreme, the raw vegan ice creamery that has spread like wild fire throughout Los Angeles, with two other locations in Studio City and Pasadena.  It’s a match made in heaven, and not to be missed.

Now I’ll be blunt, we were starving.  And that made Sage’s menu even more amazing, although it’s already pretty crazy on it’s own. Unlike Kind Kreme, the restaurant will offer some raw items, but not all.  Melisser described it best when she said the menu had been prepared by someone who had “done their homework.”  It’s kind of a combination of all the vegan delicacies from the eateries we all know and love.  There’s jack fruit a la Pure Luck.  A black bean and plantain panini reminiscent of my favorite Millennium dish, the black bean torte.  Tacos and a soyrizo burrito that reminded me of Real Food Daily.  The sides and salads are fit for M Cafe. Another treat was being able to order from both the lunch and dinner menus.  The lunch menu offers a varied selection of burgers, paninis and salads, plus appetizers and soups.  The dinner menu includes pasta dishes, “bowls”, and daiya pizzas.

Between the three of us, we ordered the Almond Ricotta Ravioli (I was sold by the “fennel lavender marinara”), Black Bean and Plantain Panini, and the Jamaican Jerk Berger (with sliced mango).  After a few bumps with our orders being slightly messed up, everything was on the table and we dug in.  My favorite part of the ravioli was the crunchy almonds in the sauce, but of the two entrees I tried, the panini was my favorite.  Way messy to eat (the beans were whole, not pressed or spreadable, which I found slightly odd), but sandwiched between a wonderful bread that I think had rosemary in it (?).  Considering the quality of the food, $8 for a sandwich and  $10 for a dinner entree are extremely reasonable prices in my opinion.  Unfortunately, we ate so fast we forgot to take pictures!

After dinner, we got to the most important part of any meal, dessert.  It was a no brainer – the Waffle Sundae with 3 scoops of ice cream, obviously.  We chose 3 different flavors, but I’ll be honest the only one I remember is the banana chocolate swirl which was sooo good.  Skipping the fruit and maple syrup, we added on Newman O’s and (really) salted caramel sauce.  Yes, it was epic.  The waffle is made to order, with chocolate chips baked in.  With all our toppings, it somehow came out to $16, which is kind of ridiculous, so fortunately there were 3 of us to split it.  It was gone almost immediately, 90 seconds of bliss.

Please make an effort to have a meal at Sage in the next few weeks.  It’s a great addition to the vegan culinary landscape of LA, and it will be a place you want to support, trust me.  It’s slightly worrisome that Sage occupies the space previously held by Mooi – a pretty looking raw-food restaurant that closed before I even got a chance to try it out.  I’m hoping the same fate will not befall Sage because it really is a great little restaurant.  I will definitely be going back, hope to see you there!

Note:  Sage will start serving a brunch menu from 9am to 5pm on weekends, starting tomorrow (March 13th)!

Sage Organic Vegan Bistro
1700 W. Sunset Blvd. (at Logan, street parking)
Los Angeles, CA  90026
(213) 989-1718
Hours:
11am – 10pm every day
open for brunch 9am-5pm on sat & sun (starting 3/13)

sageveganbistro.com

Share on Facebook

I’m obviously very late to the table in discovering the blog Have Cake, Will Travel (“table” – get it? I crack myself up…) but I’m so excited I finally have.  I can’t wait to try some of these awesome recipes!  Not to mention, the photos are worthy of hanging on a wall. Hmmmm…

Butterscotch (Or White) Chocolate Fudge Brownies
Peanut Butter Cup Cake
Curried Roasted Butternut Squash Hummus Spread
Foret Noire…Black Forrest Cake (with help from my Tiramisu recipe!)

I also loooove all the pumpkin recipes!  It’s one of my favorite things to bake with too.  Actually – Celine – you should check out my veganized version of my Grandma’s holiday pumpkin bread recipe it’s so good.

Share on Facebook

So today I sent this email to my friend who is a newbie vegan and I thought it might be helpful for others, newbie or not.  So here is my vegan bible!!  You can get these at any Whole Foods, and also some grocery stores.

Earth Balance – best “butter” spread ever.  I have turned a lot of non-vegans onto it to.  All natural/vegan.

Silk Coconut Milk Vanilla — I’m OBSESSED with this.  It’s my new favorite thing.  Tastes like soymilk + coconut.  I have been having a glass for dessert and that’s it.  A ton of calcium also.  In milk section.

Silk soymilk vanilla. They make a ton of flavors.  And they do creamers and a soy nog at Xmas.  They also started a almond milk line that makes a killer “dark chocolate” version.  Also in milk section.

Gardein products are the best “fake” meat I’ve had.  They make an orange chicken that is killer, and I love their chicken tenders. That being said, I try not to eat fake meat toooo much.

Brown rice or quinoa pasta.  You can find in the pasta isle in blue boxes.  Way better for you than white pasta (which I eat next to never now).  I think it tastes better, and it cooks faster.  Quinoa has a good amount of protein in it.

Quinoa in general.  I love it.  I think it has a great, sort of nutty taste.  And it’s the only grain that is a “perfect protein” — it has all the amino acids in it.  It cooks as quick as say, couscous, like 15 mins.  1 cup quinoa to like 2 cups water.  There are different flavors, WF/TJ’s carries it in red and a regular kind of tan flavor.  I buy both kinds and mix them together.

Kale, Collards and Rainbow Chard.  I sauté these with olive oil, garlic and lemon juice, and eat it with tempeh and grains (like quinoa) or brown rice.  Some people don’t like it but if you make it right its sooo good for you in terms of calcium and different vitamins.

Tempeh.  I love this.  Comes in a ton of flavors now like a lemon and teriyaki.  Or you can buy the plain kind and just brown it in olive oil.  I find its easier to digest than tofu, and you can find a lot of flavors.  It looks scary in the package but it’s easy to cook, and I love the “nutty” taste.

Tofutti sour cream & cream cheese. The best brand.  They make sliced cheese too in mozzarella and cheddar but a lot of people don’t like them.  I like them on sandwiches on with Tofurky slices.

Tofurky slices. Best fake meat slices and comes in a lot of flavors.  You can even get at regular grocery stores but it actually tends to be cheaper at Whole Foods.  Actually, a lot of this stuff minus tempeh you can find in regular grocery stores.

Tofurky also came out with a line of frozen pizzas last year that use daiya and the tofurky meats and they are really good.

Daiya cheese (in either cheese section or vegetarian section).  Comes in cheddar or mozzarella shreds.  It actually melts the best of any cheese I’ve tried.

Peanut Butter & Co makes a line of mixed peanut butter.  Like peanut butter mixed with dark chocolate and peanut butter mixed with white chocolate.  Omg.

Amy’s Frozen Food! They make a whole line of vegetarian/vegan entries including a mac n’ cheese (the pure vegan one is sometimes hard to find – it will say vegan on it, the other varieties contain milk protein).  Really good stuff.  I really like their tofu breakfast wraps and burritos.  And their black bean enchiladas are really good.

A company called Annie’s makes a bunch of vegan salad dressings, including something called Goddess dressing that is so good.

Rising Moon ravioli… Sooo good!  The butternut squash and veggie varieties.  Next to Whole Food brand ravioli in the frozen section.

Also, depending on which WF you go to, they tend to have a lot of vegan options in the hot food bar.  Beware though, they tend to mislabel them vegan.  So check the ingredients.  Some of the WF actually have a whole vegan hot food bar.  They used to make vegan pizzas with daiya too, not sure if they still do it.

I like Lara raw food bars too.  Great flavors.  I keep them in my desk at work for snacks.

Ice cream.  Soy Delicious/Purely Decadent is insane.  They make a coconut line too, and a coconut with cookie dough that is out of this world (obviously I love coconut).  Also, there is an ice cream store in Los Feliz called Scoops, its on Heliotrope & Melrose.  They usually have 3 handmade vegan flavors that are crazy good.  In weird flavors like vanilla & lavender.

They also have vegan sugar & chocolate chips if you are baking.  And there is a FROZEN VEGAN COOKIE DOUGH finally.  Called Eat Pastry.  It’s delicious and so easy to make.  Or eat raw (don’t have to worry about Salmonella ! Whoo!.  In cookie dough section.  There is seriously everything vegan now, its so weird.

Trader Joe’s unfortunately doesn’t have the best vegan selection.  However, their fake chicken and beef strips are my favorites.  You can also buy Morning Star chicken strips that are great too.  I actually think all those strips use Gardein meat actually.  I like making fahitas with the steak strips.  Their edame hummus is so good too, and I love their brown rice pasta.  They also carry quinoa too.  Their frozen black bean enchiladas are good too.

Also there is an iphone app called Veg Out that tells you what vegetarian, vegan or vegan-friendly restaurants are in your area.

Also, are some other “Vegan 101″ links on my website that you might enjoy:

VEGAN 101, PART 1

VEGAN 101, PART 2

I *HEART* QUINOA

I *HEART* TEMPEH

I *HEART* KALE

VEGAN 101, THE MASTER LIST

Share on Facebook