Month: March 2011

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 …

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 …

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 …

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.

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 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. 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 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. 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 …

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.