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Archive for the ‘Dessert’ Category

Garden of the Gods in Colorado Springs. With Courtney Pool and Queer Vegan Food.

A couple weeks ago, Courtney and I took a short but lovely trip to Colorado Springs. Only an hour and a half’s drive from our hometown, Boulder, it seemed only fitting we’d celebrate our birthdays with a visit to the oft-talked about destination. It was my first time, and Court’s first time since she was a kid, and we were both super impressed by the fantastic company (we got to see the lovely JL and Dave!) and the absolutely gorgeous scenery. This place is so beautiful!

Here are some pictures from our trip of the scenery, company, and delicious vegan food:

Garden of the Gods in Colorado Springs.

Garden of the Gods in Colorado Springs.

Courtney at Garden of the Gods in Colorado Springs.

Courtney at Garden of the Gods in Colorado Springs.

Courtney at Garden of the Gods in Colorado Springs. On Queer Vegan Food

Garden of the Gods in Colorado Springs.

Courtney at Garden of the Gods in Colorado Springs. Featured on Queer Vegan Food

The beautiful colors dazzle in Garden of the Gods in Colorado Springs.

Courtney at Garden of the Gods in Colorado Springs, so beautiful! on Queer vegan Food

Another breathtaking view: Garden of the Gods in Colorado Springs.

In addition to celebrating our birthdays, Courtney and I were treated to a delightful meal with JL Fields and Dave Burgess! JL and Dave took us out to one of their favorites spots in the ‘Springs, Adam’s Mountain Cafe! We actually ate at the restaurant during one of its last days in its old location. JL reports on her blog that the new location on 26 Manitou Avenue is even more fabulous!

We spent the evening laughing, enjoying delicious plant cuisine, and soaking in good ‘Springs vibes.

Dinner at Adam's Mountain Cafe in Colorado Springs with Courtney!

Dinner at Adam’s Mountain Cafe in Colorado Springs with Courtney!

Chocolate tarte At Adam's Mountain Cafe in Colorado Springs with JL Goes Vegan, Courtney Pool and Dave Burgess (not pictured)

Chocolate tarte At Adam’s Mountain Cafe in Colorado Springs with JL Goes Vegan, Courtney Pool and Dave Burgess (not pictured)

Senegalese Tofu At Adam's Mountain Cafe in Colorado Springs! With JL Goes Vegan!

Senegalese Tofu At Adam’s Mountain Cafe in Colorado Springs .

Chocolate tarte At Adam's Mountain Cafe in Colorado Springs with JL Goes Vegan!

Chocolate tarte At Adam’s Mountain Cafe in Colorado Springs.

On the last day of our trip, we hiked Garden of the Gods a second time and explored downtown and I got a yummy gluten-free chocolate chip birthday cupcake at Coquette’s Bistro and Bakery in downtown Colorado Springs. I also got a soup and salad at Poor Richard’s across the street.

Gluten free chocolate vegan cupcake from Coquette's Bistro and Bakery in Colorado Springs!

Gluten free chocolate vegan cupcake from Coquette’s Bistro and Bakery in Colorado Springs!

Poor Richard's Soup and Salad

Poor Richard’s Soup and Salad

After the trip, I returned to a package of Chocolita raw vegan chocolate to try! It was the best thing ever to come home to! Chocolita is the purest raw vegan chocolate available, made from only the best, organic, fair trade, low-glycemic wildcrafted ingredients. My favorite flavor was the raw white chocolate Blueberry Lotus flavor. It blew me away; I’ve never had such a pure, vegan white chocolate before! Some of the flavor notes in Chocolita include: wild flowers, heirloom beans and more. Truly epicurean! If you love fancy vegan chocolate that’s low glycemic and delicious, I highly recommend consulting this list of where to buy Chocolita at a store near you or you can order Chocolita online.

Chocolita raw vegan chocolate is fantastic.

Chocolita raw vegan chocolate is truly fantastic.

I love the delicate artwork that adorns each Chocolita bar.

I love the delicate artwork that adorns each Chocolita bar.

Thanks for reading! :)

 

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Greetings, dear readers. I can’t tell you how grateful I am for your outpouring of generosity and support for The Queer Vegan Food Cookbook and Woodstock Farm Animal Sanctuary. Thank you SO much for helping make this vision a reality, and for helping the animals of Woodstock! I feel so blessed that this project is helping the sanctuary, and am glad to hear that folks are loving the fun, unique and inspiring recipes by the finest vegan chefs, authors and bloggers.

I’ve been hesitant to post since introducing the cookbook (how can you follow that?!) but I’m thrilled today to share a recipe that I’ve been hinting about recently on social media:gluten free vegan chocolate chip cupcakes, which I am pretty sure will totally rock your world. I’ve also been waiting to share this recipe until I was sure I’d gotten it just right, tweaking for texture and sweetness variables.  I think they are really delicious and delightfully chocolatey without being overwhelmingly sweet, but I wanted to get these to the point where even omnivores would love them.

Last night I whipped up a batch for eight dinner party guests, and seeing how quickly and enthusiastically these got gobbled, I can confidently say that the cupcakes are ready to be introduced to the world and perhaps your kitchen some time very soon.

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Gluten Free Vegan Chocolate Chip Cupcakes

Serves 12-14

Ingredients:

Cupcakes

1 1/2 cups gluten free flour

1 cup coconut sugar

1/4 cup sunflower or coconut oil

1/4 cup cocoa powder

1 1/2 tsp baking soda

1/4 cup applesauce

1/2 tsp salt

1 tsp vanilla extract

1 tsp apple cider vinegar

1 cup water

Frosting (optional)

1/2 avocado

6-7 dates

1/2 tsp vanilla

2 tsp cacao powder

1/4 tsp salt

1/2 tsp chia seeds

1/4 cup fair-trade organic chocolate chips for garnish (optional)

1/4 cup water (if making in a Vitamix)

Instructions:

Preheat the oven to 350 degrees. Paper liner or grease a dozen cupcake/muffin pan. Mix together the dry ingredients and wet ingredients separately. Stir in the liquid to the dry until properly mixed. Add the cupcake batter to tins and bake for 25-28 minutes. Allow cupcakes to cool and, if using frosting, mix all ingredients in a high-powered blender or food processor (I used my Vitamix and it did the trick). Frost and garnish, and serve with a tall cold glass of nut mylk.

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Sarah Brown-Queer Vegan Food-E Book Cover-r4-01

About a year ago, I dreamed of creating a charity cookbook project to benefit Woodstock Farm Animal Sanctuary in Woodstock, NY. I absolutely LOVE Woodstock, and am in awe of how much they do to help better the lives of non-human (and human!) animals. My vision for the cookbook was to assemble the weirdest, most unique, and delicious recipes from top vegan chefs, bloggers and authors around the world and sell this collection to benefit the sanctuary and donate 100% of proceeds to go towards helping the animals. Today, my dream has come true! 

Introducing . . .The Queer Vegan Food Cookbook!

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The Queer Vegan Food Cookbook features recipes that do not use animal products of any kind and are truly queer in an effort to expand the vegan culinary canon beyond traditional vegan cuisine, which tends to imitate the non-vegan food world (vegan ice cream, hot dogs, hamburgers, fake meat, mac n’ cheese, etc.) Recipe contributors include: Carol J. Adams, Gena Hamshaw, Rory Freedman, Jason Allen, Allyson Kramer, Christy Morgan, Mish Wish, JL Fields, Lisa Pitman, Courtney Pool, Rande McDaniel, Marlie Centawer, Erika Reir, Eric Levinson, Mariano Caino, Sara Jane Kurpeski, Rochelle Koivunen, Jason Das, Joan L. Brown (my mom!), Stephanie Austin, Heather Pace, Kelly Peloza, Mark Hawthorne, Rachel Lee, Alessandra Seiter, Lee Khatchadourian-Reese, and Heidi George. All recipes were generously donated by these beloved vegan chefs and bloggers to help the animals!

The most delicious part of this culinary assemblage is that 100% of proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

http://www.yourtimetravels.com/blog/?p=830

A beautiful creature gets the love and respect deserved at Woodstock Farm Animal Sanctuary!

$15

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Check out some of the recipes featured in The Queer Vegan Food ECookbook!

Blueberry Avocado Salsa by Allyson Kramer

Blueberry Avocado Salsa by Allyson Kramer

Supercharged Superfood Nori Love by Mish Divine

Supercharged Superfood Nori Love by Mish Divine

Cabbage Pie by Mariano Caino

Cabbage Pie by Mariano Caino

Glorious Green Wraps by Lisa Pitman

Glorious Green Wraps by Lisa Pitman

Ube (Purple Yam) Ice Cream by Allyson Kramer

Ube (Purple Yam) Ice Cream by Allyson Kramer

Easy Black Bean Enchiladas by Mark Hawthorne

Easy Black Bean Enchiladas by Mark Hawthorne

My Goodness, Green Goddess Smoothie by Marlie Centawer

My Goodness, Green Goddess Smoothie by Marlie Centawer

Chocolate Covered Potato Chips by Allyson Kramer

Chocolate Covered Potato Chips by Allyson Kramer

Donut Balls by Sara Jane Kurpeski

Donut Balls by Sara Jane Kurpeski

Avocado Lime Cheesecake by Heather Pace

Avocado Lime Cheesecake by Heather Pace

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Pau d'Arco Tea Elixir by Marlie Centawer

Pau d’Arco Tea Elixir by Marlie Centawer

Buy The Queer Vegan Food Cookbook!

$15

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All proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

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Thank you, and I look forward to hearing how you love the recipes! – Sarah ;)

[Note: The Queer Vegan Food Cookbook is currently available as an E-book PDF, which is sent to your Inbox immediately after you order.]

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These New Year’s Eve inspired chocolate molasses muffins were born of a desire to make a rich, hearty chocolate muffin including the iron-rich goodness of molasses to celebrate a brand new year! I am grateful to be on this vegan adventure and grateful to be sharing this superb recipe! These muffins are gluten-free, soy-free, and delicious. Will they become a NYE tradition?

Gluten-Free Chocolate Molasses Muffins (Makes 16 muffins)

Ingredients:

1 tbs molasses

1 tsp baking soda

1 cup oat flour

1 cup gf all purpose flour

1 tsp acv

1/2 cup applesauce (or 1 medium apple vitamixed)

7 drops stevia

1/4 cup xylitol

1 tsp cinnamon

1/2 cup nut mylk

1/2 cup warm water

2 tbs ground flaxseed

1/2 cup chocolate chips

1/4 cup raisins

1/4 cup cacao powder

1 pinch salt

1/4 cup coconut oil

Instructions:

Pre-heat oven to 350 degrees. Prepare muffin tins. Add ground flax seed and hot water to liquid ingredients. Mix dry ingredients. Add liquid to dry.

 Add mixture to tins or greased muffin tray. Bake for 25-28 minutes. Enjoy, and happy 2013! Thank you for reading!

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I decided it was finally time to attempt my own gluten-free vegan chocolate chip cookies from scratch, cookies that would be really legit so that I could serve it to very important people (my friends). In this recipe, I give the option to substitute coconut palm sugar and xylitol for traditional sweeteners, but feel free to use brown or any other sugar. I used a bit of all-purpose gluten-free flour in addition to almond and oat flour made in the Vitamix.

They were delicious and a really superb texture. Here’s the recipe!

Gluten-Free Vegan Chocolate Chip Cookies 

Ingredients:

1/4 cup All-purpose gluten-free flour mix

3/4 cup almond flour (I just vitamixed almonds using the dry blade)

1 cup gluten-free oat flour (I just vitamixed oats using the dry blade)

3 Tbs applesauce

1/2 cup coconut palm sugar or xylitol (or a combo of the two, if you’d like)

4-5 drops liquid stevia

1/2 tsp baking soda

1/2 tsp salt

1/2 teaspoon cinnamon

1 tsp vanilla extract

4 Tbs coconut oil

1/4 cup water, or more if needed

1 Tbs “flax egg” which is 1 tbs ground flax (again, I vitamixed the seeds using dry blade) + 3 Tbs water

1/2 cup fair-trade vegan chocolate chips

1/4 cup cacao powder (optional if you’d like them to be double chocolate chip cookies)

Instructions:

Preheat oven to 350 degree. Mix dry ingredients. Mix wet ingredients. Add together and put on a pre-greased cookie tray/sheet. Bake for 13-15 minutes, or longer if needed.

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I absolutely love eating purple plants! Purple cabbage, purple carrots, purple eggplant, purple peppers–wow, nature is so colorful and delicious! Navitas Naturals recently sent me generous samples of maqui powder and chia seeds. I have always loved chia seeds for their high omega-3 content and long-lasting protein and energy, and Navitas Naturals’ product is definitely extremely high quality. Maqui berries, which Navitas Naturals sells in a conveniently ground powder, offer more antioxidants than any discovered fruit, and are a great source for vitamin C, calcium, iron and potassium, according to the company’s website. Super healthful superfoods, but what to put them in?

After a little bit of brainstorming and experimentation, these gorgeous purple muffins were born! They are gluten-free and vegan, packed with protein and antioxidant punches that pair beautifully with a tall frosty glass of almond mylk. They’re dyed purple with a gorgeous, healthful superfood rather than crappy artificial food dyes, which might be my favorite thing about them, besides the fact that they taste delicious–slightly sweet, perfectly hearty and crunchy thanks to the whole chia and poppy seeds. Here’s the recipe!

Navitas Naturals’ Lemon Maqui Chia Muffins (Makes 14-16 small muffins)

Ingredients:

2 tsp Navitas Naturals Maqui Powder

1 Tbs Navitas Naturals Chia Seeds

1 cup almond mylk

1 tsp vanilla extract

Juice of 1/2 lemon

1/4 cup applesauce

1/4 cup coconut oil

2 cups gluten-free flour

1 ripe banana, mashed

1 tsp baking soda

1/2 tsp baking powder

1 tsp apple cider vinegar

2 Tbs poppy seeds

5 drops liquid stevia

1/4-1/2 cup coconut sugar or xylitol powder

Instructions:

Grease muffin tins, or use liners. Pre-heat oven to 350 degrees. Melt coconut oil, and mix it with each of the liquids together. Mix all of the dry ingredients, and then put the wet and dry together. Put in muffin tins, bake for 20-25 minutes, and voila! Purple superfood muffins!

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To celebrate moving into a new apartment, this morning I baked a celebratory batch of gluten-free, low-glycemic chocolate chia morning muffins! These muffins are sweetened only with coconut nectar, and contain only amazing, hearty ingredients that are sure to boost your energy in the morning, or whenever you crave lots of fuel. Hope you enjoy them!

Chocolate Chia Morning Muffins (Makes 16-18 muffins)

Ingredients:

GF flour (1 cup, or 1 1/2 cup if you plan to omit almond flour)

Almond flour, optional (1/2 cup. If not using, see above)

Vegan chocolate chips (1/4 to 1/2 cup, your call!)

Cacao powder (1/4 cup)

Raisins, optional (1/4 cup, more if desired. Goji berries also work!)

Unsweetened applesauce (3/4 cup)

Coconut oil (1/2 cup)

Coconut nectar (1/2 cup, more or less sweetener if you desire)

2 Tbs flax + 1/4 cup hot water

Hemp seeds (1 Tbs)

Ground chia seeds (1 Tbs)

Baking powder (1 tsp)

Cinnamon (1 tsp)

Salt (pinch)

Instructions:

Add flax + hot water to liquid ingredients. Mix dry ingredients. Add liquid to dry.

Pre-heat oven to 350 degrees. Prepare muffin tins. Add mixture to tins and put desired toppings on muffins (additional dried fruit, chocolate chips, etc.) Bake for 22-25 minutes! Enjoy! ;)

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I’m very excited that my raw vegan hot chocolate recipe was selected as the recipe of the week on Kris Carr’s Crazy Sexy Life!

Thanks to Kris Carr and her team for promoting healthful vegan options at every turn. I am happy that my humble brew may now reach the lips and tummies of more lovelies!

Check it out here:

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Most brands of Hanukkah gelt, the traditional foil-covered chocolate coins that are used to play games of Dreidel, are either non-vegan or are made with non-fair trade chocolate and yucky fillers. This Hanukkah, don’t settle for sub-par store-bought Hanukkah gelt! Make your own! This recipe, which is an adaptation of the raw chocolate I usually make, is solid at room temperature, and can be wrapped in foil, if you’d like!

Raw Vegan Hanukkah Gelt

Ingredients:

1 cup raw cacao paste (or 1/2 cup raw cacao powder and 3 Tbs coconut oil)

1/4 cup xylitol (optional)

2 droppers ful of liquid stevia

1 Tbs maca

2 Tbs mesquite powder

1 pinch vanilla powder

drop mint extract (optional)

Instructions:

Melt chocolate using a double boiler on low heat or in the dehydrator. Once melted, stir in other ingredients and mix until a smooth consistency. Remove from heat, place in chocolate molds and put in freezer or fridge. When hardened, enjoy immediately or during a game of cover in foil (optional) and use for a game of Dreidel.

Happy (early) Hanukkah! What other festive recipes would you like to see veganized for the holidays?

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*New* And Improved Chocolate Mookies

Dear Queer Vegan Foodists,

I am SO thrilled to report to you that my vegan household has fallen madly in love with mookies (please see previous mookie post if you don’t know what I’m yammering on about). Mookies have graced our kitchen countless mornings and evenings since that fateful first batch I whipped up a while back, and I’m proud to say that I’ve FINALLY found a recipe that will make your taste buds (and your friend’s/coworkers’/lover’s taste buds) jump for mookie glee.

The key to my new mookie recipe, perhaps unsurprisingly to those familiar with vegan baking, is applesauce. Yup, pretty basic principle: less oil, more applesauce, and you’ve got a winning texture. I also decided that chocolate chips were too time consuming since I’m just not into any of the brands I’ve found and insist on making my own raw vegan chocolate from scratch (I know, I’m crazy…) so instead I substitute 1/4 cup raw cacao powder and the chocolaty effect is still achieved. Occasionally, I even throw in a little bit of coffee (gasp!) to make the flavor a bit more complex, but feel free to just follow the recipe below:

*New* Chocolate Mookies (Serves 4-6)

Fresh out of the oven! Photo courtesy of Alexander J. Dita Iphone Photography.

Ingredients:

Dry:

2 cups gluten-free flour

1 tsp baking soda

pinch salt

1/4-1/3 cup raw cacao powder

1/2 tsp vanilla powder or extract

1/2 cup xylitol

3 Tbs ground flax

Wet:

1/4 cup hot water

3/4 cup applesauce

3 Tbs cup coconut oil (use less and add a bit more water, if you’d like)

4 drops stevia (optional)

Instructions:

Preheat oven to 350 degrees. Mix 1/4 cup hot water with ground flax. Add wet ingredients to flax water mixture. In a separate bowl, mix dry ingredients. Mix wet and dry ingredients and form into little balls on a pre-greased baking sheet. Bake for 15-20 minutes, depending on desired texture. Enjoy!

YAY FOR MOOKIES! And please please let me know in the comments if you have made these and/or have played with the recipe at all. ;)

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