Archive for November, 2011

Vegan Thanksgiving In Los Angeles!

My brother Asher's backyard and our vegan Thanksgiving spread

This year, my brother Asher hosted vegan Thanksgiving for my family at his home in Echo Park, Los Angeles. Since Asher had graciously agreed to host the shindig, he pulled rank and elected to cater the entire gathering vegan. Besides yours truly, several in attendance were vegan, including my big bro, and Courtney, however the majority of the gang was not used to going Turkey-free! Luckily, my omnivorous family consented to eating an all veg Thanksgiving meal, and we were all pleased by the spread of raw crackers, vegan cheeses, baked Mac N Cheese, “Not Meat Loaf,” hummus, mashed sweet potatoes, scalloped potatoes, raw kale salad, braised kale, and more all catered by Sage Vegan.

Sage Vegan In Echo Park catered the Best Thanksgiving Ever

In addition to amazing wines brought by my super-generous uncle, we also enjoyed raw cheesecake and ice cream from Kind Kreme, which has a location inside Sage Vegan in Echo Park.

Mac N Cheese Made By Sage Vegan. Photo Courtesy of QuarryGirl.com

It was wonderful to see my family, dip my feet into the Pacific Ocean and bask in the beautiful greenery of Los Angeles. Out here in the desert in Arizona, we miss green things this time of year! I am so proud of my brother for pushing for an all-vegan Thanksgiving, and am inspired to one day host a similar occasion for our family.

How was your Thanksgiving? Were folks open to your vegan/raw vegan lifestyle?

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I decided it would be fun to try to make a healthier version of onion rings. Instead of frying the onions, I baked them and breaded them with ground flax and coconut oil with a bit of salt. It worked beautifully!




Coconut Oil

Flax Seeds


Preheat ovevn to 385 degrees. Cut onions into rings or wedges. Coat with coconut oil and salt, and bread with ground flax. Spread over a baking sheet and bake for 20-30 minutes.

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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.



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


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)


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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View from our porch. Note: Mountain landscape not required for recipe!

Remember when you were a kid and shaved ices (also known as “snow cones” and “iceys”) were awesome? The syrup used to cover the crushed ice was likely made with loads of sugar, dyes and crap. I thought to myself, on one of the last warm afternoons in October, wouldn’t it be nice to enjoy a shaved ice treat made with low glycemic sweeteners and real fruit juice?

For this version, I employed my trusted Vitamix to crush the ice (Raw foodist confession: Our house of six raw vegans owns three Vitamixes, a dry blade and a special blade for crushing ice, which I used, although a normal blade should work fine.)


Stevia-Sweetened Raw Lemon-Lime Snow Cones





Liquid Stevia


Place ice in Vitamix or high-powered blender. Blend with a little water, then add lemon and lime juice and a few drops of stevia to taste. Enjoy!

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