Cinnaholic Gourmet Vegan Cinnamon Rolls

I am a cinnamon roll LOVER, and if  I could eat them for breakfast every day I would! Growing up my parents would take us to Cinnabon in the mall at least once a month (not so healthy I know) but I would always look forward to devouring my bun. Since I became vegan-ish I was feeling deprived of my favorite baked treat, so I was very excited to read about Cinnaholic gourmet vegan cinnamon rolls in VegNews magazine. Cinnaholic is located in Berkeley, CA so I had to place an order online. Cinnaholic offers a huge selection of frosting flavors and toppings (they do not ship the toppings, so I did not get the full experience) but I must say these cinnamon rolls were fresh, light, fluffy, & scrumptious!

I was disappointed in the packaging (I understand they had to be wrapped in plastic to keep the “freshness” but I am all about cute packaging and my rolls just came tossed in a box. All in all, once you take a bite out of these delicious rolls you won’t care how they arrived, you will just  be happy to be eating them (I didn’t even have to open my mail box to know I received them, I could smell them! YUM!)

arriving not so cute

Vanilla

coffee

coffee bun

sooo good!

Veggie Pizza on Cornmeal Crust

Cornmeal Pizza Dough:

1/3 cup fine cornmeal

1 1/3 cups all-purpose bread flour (I used a gulten free flour)

1/2 teaspoon of salt

1 package active dry yeast

2 tablespoons olive oil

1/2 cup tepid water (lukewarm water)

Put the flour, cornmeal, and yeast in a large mixing bowl and mix. Make a well in the center. Add the oil and water to the well and gradually work in the flour to make a soft dough. Sprinkle with a little flour if the mixture feels too sticky, but make sure it is not too dry: the dough should be pliable and smooth.

Transfer the dough to a lightly floured surface. Knead for 10 minutes, sprinkling with flour when needed, until the dough is smooth and elastic.

Rub some oil over the surface of the dough and return the dough to the bowl. Cover with a clean cloth and leave for about 1 hour, until the dough has doubled in size.

Remove the dough to a lightly floured surface and knead for 2 minutes, until the excess air is punched out. Roll out the dough however you choose! ( I did two mini pizza’s)

Pre-heat oven to 400, spread on the sauce, top with whatever veggies you like and cheese of your choice then bake 15 minutes!

kneading the dough

mini pesto pizza

low sodium tomato sauce

red onions, red pepper, green pepper, zucchini, garlic, & jalapenos

jalapenos

load it up with veggies

Gardein “chicken” scaloppini with shiitake sake sauce, braised pea shoots and crispy udon noodle cakes

My favorite vegan cookbook The Conscious Cook by  Tal Ronnen has the most amazing recipes! Last night I made the Gardein “chicken” scaloppini with shiitake sauce, braised pea shoots and crispy udon noodle cakes. It was absolutely delicious. My boyfriend Chris(who is a meat LOVER) took one bite and said “WOW, THIS IS AMAZING”. I highly recommend making this dish. There is a video on Tal Ronnen’s website that will show you step by step how to make this delicious dish. ENJOY!!

Here is the recipe from Tal Ronnen’s website:

For the udon noodle cakes: 4 (7-ounce single-serving) packs precooked udon noodles, still in their packages (see note) Sea salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper	For the pea shoots: Pinch of sea salt 1 tablespoon sesame oil 2 garlic cloves, minced ¼ cup faux chicken stock 2 cups packed pea shoots Microgreens
For the chicken: 4 gardein™ chick’n scallopini Sea salt and freshly ground black pepper ½ cup unbleached all-purpose flour 4 tablespoons extra-virgin olive oil 1 pound shiitake mushrooms, stemmed and cut into ¼-inch slices	1 cup dry sake ½ cup faux chicken stock ½ cup Earth Balance 1 tablespoon minced fresh chives

1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from each pack of noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
3. Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper towel–lined baking sheet and put in the oven to keep warm.
4. Make the chicken: Flatten the gardein™ filets with your hand to ½ inch thick, then cut each one into 3 pieces. Season the pieces with salt and pepper, then dredge in the flour.
5. Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil. Heat over medium heat, then add the chicken pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn’t separate. Return the gardein™ to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
8. Make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
10. Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the gardein™. Spoon a little of the sake and mushroom sauce over the gardein™ and drizzle it around the inside of the plate. Garnish with microgreens and serve immediately.

www.gardein.com

Udon noodle cakes

The sauce! mmmmmm!

LA Food Show offers veganaise

The owners of CPK opened a restaurant called  LA Food Show in Beverly Hills & Manhattan Beach. If you like CPK but want more than pizza and pasta you should go check it out. They have a very diverse menu ranging from House Made Veggie Burgers to Miso Black Cod. They even had Buttermilk-Battered Fried Chicken & Waffle! They did not have  many vegetarian options but I enjoyed my veggie burger and I LOVED that they offered vegenaise instead of mayo.

House Made Veggie Burger and Sweet Potato Fries

cauliflower and Swiss chard salad

1/4 cup olive oil

1 small head of cauliflower, separated into large florets

1 teaspoon ground cumin

6 large Swiss chard leaves, cut into strips

1 red onion

2 garlic cloves

14 oz can chickpeas, rinsed and drained

1/4 cup tahini

1 freshly squeezed lemon

1/2 teaspoon white pepper

Cauliflower I purchased from Playa Vista Farmers Market

Swiss chard from Playa Vista Farmers Market

Swiss chard cut into strips

Onion from farmers market

onion cut into wedges

Tahini (I bought from Whole Foods Market)

fresh lemon, white peppercorns, and cumin

Fresh garlic

Put the oil in a skillet/frying pan set over high heat, add cauliflower florets and cook 10 minutes, turning often, until they are dark, golden brown. Add the cumin and cook, stirring for 1 more minute. Add the Swiss chard, onion, and garlic to the pan and cook for 3 minutes. Add the chickpeas and stir.

Combine the tahini, lemon juice, and white pepper in a small bowl, whisk to combine. Transfer the vegetables to a bowl and drizzle the dressing over the top to serve.

all done!

This middle eastern style salad was very delicious!

green bean and chickpea salad with sesame dressing

Last night I made a green bean and chickpea salad with a sesame dressing and it turned out really good. I got the recipe from a cookbook called Easy Vegan.  ENJOY!!!

1 lb green beans

2 tablespoons sake

3 teaspoons sugar

5 teaspoons japanese soy sauce

1 cup vegetable stock

3 tablespoons sesame seeds

140z can chickpeas, drained and rinsed

1/2 teaspoon sesame oil

Farmers Market Green Beans

Cut the ends off

Bring a saucepan of water to a boil, add the beans and cook for 5 minutes until bright green and tender but still firm to bite. Drain and rinse in cold water, then plunge into ice water to set their color.

Sake and soy sauce make anything taste extra delicious

Bring the sake to a boil in a small saucepan and then transfer to a bowl and combine with the sugar and soy sauce.

Put the stock in a saucepan with 1 tablespoon of the sake mixture. Bring to a boil. Drain the beans and add to the stock. Return to a boil, then remove from heat, drain, and let cool.

Heat a skillet/frying pan until hot, add the sesame seeds and toast, tossing them in the pan constantly, until they are golden. Transfer the toasted seeds to  a mini food processor, or spice grinder and grind them to a rough paste.

In a bowl, combine the ground sesame seeds with the chickpeas, sesame oil, and the remaining sake mixture, then toss through the drained beans. Serve immediately.

Bird Pick Tea Shop

I love a good cup of tea and I do all my tea shopping at Bird Pick. I stumbled into this tea shop in Pasadena a couple of years ago and  I love it so much because of the great tea selection and great prices. In 1985, Wing Hop Fung which means ”Together Forever Prosper” opened  as a small herbal shop in Chinatown, Los Angeles. This herbal shop is the parent company to Bird Pick and has evolved into a trusted name and a premier retailer of teas, herbs, ginseng, Asian imports and fine wines. Bird Pick has now opened 2 new locations, Santa Monica and Culver City. If you love tea as much as I do I would definitely check it out.

Simmzy’s, Manhattan Beach

I popped into Simmzy’s in Manhattan Beach to grab a bite to eat with my girlfriend Bobbie.  I went in thinking I was going to have to eat greasy bar food, but I was pleasantly surprised. Simmzy’s offers a “Pub-Grub” menu that features local, seasonal ingredients. This Pub is steps away from the beach and they offer 30 wines by the glass and many hard to find beers!

I had the Hummus Burger made with hummus, shiitake mushrooms, couscous, & top-secret spices. It is topped with pickled veggies and dill sauce and the flavors just blew me away. As you all know a good veggie burger and fries is my all time favorite meal. Right now I am on the hunt for the top 5 veggie burgers in LA. This burger just might make the list!

I can’t wait to go back and enjoy this burger again!

Hummus Burger

Nicole’s Vegan Cole Slaw Recipe

I have been making my vegan cole slaw for months now I think I have finally mastered it! I have made it a few times for friends and everyone is blown away by how delicious it is so here is my secret recipe!

ENJOY!!!!!

5 C. Chopped Cabbage about 1/4″x1/4″ (not shredded)
1 C. Chopped Parsley Tops (medium – small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt

Blend and stir first three ingredients add salt and stir well, set aside.

Cole Slaw Dressing

1/4 C. Vegenaise
1/2 C. Vegan Sour Cream
1 Tbs. Spicy Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Organic Cane Sugar

Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day.

Umami Burger, Santa Monica

After hearing the buzz for months Chris, Aiden and I finally made it out to Umami Burger! We went to check out the Santa Monica location with my parents and my brother Ryan. We all arrived extremely hungry and ready to chow down. Our hearts were immediately crushed when we saw the crowd of people waiting to dine. The host told me there was a 90 minute wait! Yep, over an hour wait for a hamburger….. (how good can this burger be right???) Luckily the Umami Burger in Santa Monica is located inside the Fred Segal so we went shopping to kill time YIPPIE! After shopping and working up a bigger appetite we returned to Umami to claim our table (which had been given away….boooo!) The wait time/seating disorganization was the only disappointing part about Umami. I am very excited to say that this burger joint did not disappoint!  Umami aka “The Fifth Taste” was beyond delicious and well worth the wait. Everyone in our party enjoyed every bite of our meal!

We started with the Cheesy Tots & Fries! (Cheesy Tots are not always on the menu so ask for them they are a MUST!!!!)

Cheesy Tots, Sweet Potato Fries, & French Fries W/ Jalapeno Ranch

Then I had the Earth burger! Mushroom and edamame patty, white soy aiolo, truffled ricotta, cipollini onions, butter lettuce, & a slow roasted tomato!

Truffled Ricotta! YUM!

For dessert we all had ice cream sandwiches! Made by MILK!

Mint Chocolate

Salted Carmel (my favorite)

Rocky Road

I washed my meal down with a nice cold Allagash White.

Such a great meal!