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Posts Tagged ‘dessert’

Greetings, Queer Vegan Food readers! It’s been a little while since I’ve published a blog, and I couldn’t be more excited to share today’s update with you. In this post, I’ll share a bit about the places, foods and adventures I’ve enjoyed recently, including some cool vegan products I’ve fallen in love with, activities I’m up to, and some pics from a recent trip to Iceland.

Traveling To Iceland

Perhaps the coolest thing I’ve been up to since my last post was taking a trip in late October to Iceland. I loved the trip; the scenery was gorgeous and I got in plenty of nature and hiking, and, as a vegan, was definitely able to make it work during the week I was there. I flew in to Reykjavik (there’s miraculously direct flights to the capital city of Iceland from Denver, CO–we live in Boulder, CO, so this was a breeze) and if you at least stop there before visiting other, more remote parts of the country, I’d recommend stocking up on harder to find vegan items. Here are a few pics from the trip:

Hveragerði, Iceland featured on Queer Vegan Food

Hot springs area in Hveragerði, Iceland

A hot river in Hveragerði, Iceland

A hot river in Hveragerði, Iceland. We went swimming in it!

Gullfoss in Iceland

Gullfoss, Iceland

Jökulsárlón, Iceland, about 4 1/2 hours drive from Reykjavík

Jökulsárlón, Iceland, about 4 1/2 hours drive from Reykjavík

Blue Lagoon in Iceland featured on Queer Vegan Food

Blue Lagoon in Iceland

A view of downtown Reykjavík, Iceland

A view of downtown Reykjavík, Iceland

The vegan special from Gló Restaurant in Reykjavík. A nut pate wrap, broccoli, cole slaw, hummus and cauliflower. The best meal we had in Iceland, hands down.

The vegan special from Gló Restaurant in Reykjavík. A nut pate wrap, broccoli, cole slaw, hummus and cauliflower. The best meal we had in Iceland, hands down.

A health food store in downtown Reykjavík stocked more Tofurkey than one could imagine. Perfect for stocking up if you're traveling to more remote place in Iceland.

A health food store in downtown Reykjavík stocked hella Tofurky.

The gay bar, Kiki's, was located blocks from two veg-friendly restaurants in Reykjavík.

Courtney Pool in front of the gay bar, Kiki’s, which is located blocks from several veg-friendly restaurants in Reykjavík.

A beautiful, simple meal (lentil soup, salad, and homemade bread and hummus) from Cafe Garðurinn in Reykjavík.

A beautiful, simple meal: (lentil soup, salad, and homemade bread and hummus). From Cafe Garðurinn in Reykjavík.

A typical spread of food we'd pack with us for day trips to places outside of Reykjavík. Most of these items were purchased at the health food store chain, Heilsuhúsið, and the greens were from a local big chain grocery.

A typical spread of food we’d pack with us for day trips to places outside of Reykjavík. Most of these items were purchased at the health food store chain, Heilsuhúsið, and the greens and carrots were from a local big chain grocery.

European plant milk spread

The plant milk spread at an organic grocery chain in Iceland.

Trying Great New (Or New To Me!) Vegan Products

I've been cooking with the Massel vegan bouillon a lot.

I’ve been cooking with the Massel vegan bouillon a lot.

Massel’s Vegan Boullion collection is my new favorite go-to option for steaming vegetables and making warming soups to get through the cold Boulder winter. I made a vegan chicken noodle with quinoa pasta, and love to steam broccoli with the vegetable cubes.

Rubbermaid BPA Free Shaker Bottle

I’ve been loving the Rubbermaid Shaker Bottle for bringing smoothies with me to the office. It’s BPA Free, and contains this adorable little mixer device that ensures your smoothie doesn’t get stuck to the bottom of your bottle. Brilliant.

Chao Vegan Cheese

I wrote about the launch of Chao Vegan Slices from Field Roast on Vegansaurusand now that my local Whole Foods in Boulder has Chao in stock, finally got to try them for the first time. The original is amazing on salads and stand-alone with crackers and baby carrots. Really cheese-like in texture and taste; I’m a fan!

Buying A Rice Cooker

Rice Cooker from Zojirushi on Queer Vegan FoodI’ve never owned a rice cooker before, and kept hearing about how awesome they were, so, after a lot of research, decided to invest in a high-end rice cooker. I went with the Zojirushi NS-VGC05 Micom 3-Cup (Uncooked) Electric Rice Cooker and Warmer, and have only used it a couple times, but I already really like it! It’s very convenient not to have to attend to a pot while the rice cooks, and the rice tastes great. I also appreciate the minimal cleanup needed after you’ve made a batch. I’ve made short grain brown rice and wild rice in it so far, and look forward to trying out other kinds.

Organizing Intersectional Events

My day job is doing marketing for software companies, and earlier this year, I created a group in Boulder to help promote LGBTQ diversity in tech (and diversity in tech in general).  We’ve been putting on a lot of amazing events and I’ve been so inspired by the support of so many great LGBTQ people and allies in the community. If you’re interested, you can check out what we’re doing on meetup.

Registering To Attend Vida Vegan Con

Vida Vegan Con in Austin, TX

I’m super stoked to be participating in Vida Vegan Con for the first time! I felt a rush of excitement while registering for the 2015 conference in Austin, TX. I’ll be staying at the official conference center, and hope to learn a lot from the talented presenters as well as shmooze with new and longtime vegan friends. Are you going?

Thanks for reading! xo

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Greetings, Queer Vegan Foodies! Today, I would love to share with you a recipe I developed this morning for a most unique vegan treat: The Mookie!

Combining the best qualities of cookies and muffins, the mookie defies traditional food categories. It is cookie-shaped and crisp on the outside like a cookie, yet soft and undeniably fluffy like a muffin on the inside.

The mookie is especially inspirational and queer in that it does not pretend to fit neatly into either baked good category, instead straddling the lines of two categories with grace and deliciousness. I appreciate that queer vegan food does not find the need to constantly imitate non-vegan cuisine. While it may “pass” as a burger or spaghetti or something recognizable according to normative food culture, it is often most amazing and delicious when embraced for what it is–a unique, decidedly queer dish.

When transitioning to veganism, we often find the need to rely on meat analogs or construct our meals around the idea of having a “protein” as the central element on our plates. As our understanding of the wonder of plant food evolves, we may be excited to enjoy a heaping bowl of kale salad marinated in lemon juice, salt and hemp oil with strips of rehydrated wakame and spirulina on top. We may partake in the mookie, loving it for its queer in-betweenness, without feeling the need to expect it to choose to exclusively embody its cookie or muffin nature.

I chose to make these mookies gluten-free and low-glycemic, using xylitol and stevia for sweeteness and all-purpose gluten-free flour. It would make sense to include your favorite vegan chocolate or carob chips, however since we didn’t have any on hand, I took an extra half an hour to make raw vegan chocolate (melted and combined cacao butter, cacao powder, stevia, xylitol, vanilla powder, salt, then hardened in the freezer and chopped it all up into chip-like chunks).

 

The Mookie (serves 10-14)

Ingredients:

Dry:

2 cups gluten-free flour

1 tsp baking soda

pinch salt

chocolate chips

1/2 tsp vanilla powder or extract

1/2 cup xylitol

3 Tbs ground flax

Wet:

1/4 cup hot water

3/4 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!

Embrace the in-betweenness. Eat mookies!

Would love to hear in the comments what you think of the recipe, and about your favorite “in-between” vegan foods!

😉

Sarah E.

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Traditional Oreos are pretty gross, although the U.S. version are vegan (Note: International Oreos are reportedly non-vegan). My version of the chocolate sandwich treats is low-glycemic and pretty easy to make! Feel free to substitute your sweetener of choice for stevia.

Brown’s Raw Vegan NOreos (serves 6-8)

Ingredients

Chocolate NOreo shell:

1/2 cup Raw cacao paste or cacao butter and cacao powder
Pinch salt
Liquid stevia (or other sweetener)
1/4 cup cacao nibs
Chocolate molds (or ice cube tray)

“Cream Filling” Insides:

1/4 cup raw tahini
6-8 drops liquid stevia or other vegan sweetener
1 Tbs maca

Instructions:

Melt cacao paste or cacao butter and cacao powder on very low heat until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray. Allow to cool in fridge or freezer.

Meanwhile, mix insides ingredients. Once chocolate part has hardened, make sandwiches out of insides and outsides. Place in fridge to harden, and then enjoy!

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