Archive for October, 2010
Chloe Coscarelli is the young vegan chef who is famous for winning Cupcake Wars with a dairy-free entry. I think that in itself is worthy of major praise, and her website has creative vegan recipes and even how-to videos! Being a long-time fan of banana bread, I decided to try out her Chocolate Chip Banana Cake recipe. I didn’t have powdered sugar on hand, so mine is not as pretty as Chef Chloe’s, but wow did it taste good. My Mom wanted to keep the whole loaf when I brought it for dessert! I made her give me one last slice for the road.
I’ve had a pretty hard time finding a good vegan cookie recipe since my “change.” That kinda makes it sound like I turned into a werewolf, doesn’t it? Anyway, I found the most amazing cookie recipe on Wing-It Vegan’s website. These chocolate cookies are flourless, which I had never even considered before. They are so chocolatey and moist, and the recipe is uber-versatile so you can put it more or less chocolate chips, take out the coconut (which I did for this batch), use peanut butter for almond butter, whatever floats your boat.
You are going to think the batter is too liquidy to put on the cookie sheet, but trust me, it is just right. These cookies are almost like a mix between brownie and fudge consistency, and they really do get better the second day. Go bake them now! (The recipe is in the link above).
I was a happy gal earlier this year when Starbucks switched up their frappuccino recipe to make the frosty beverages more “customizable.” They now let you choose your milk, how many shots of coffee you want, if you want extra espresso, sweetened or sugarfree syrup, and basically anything you can think of to make a yummy frappuccino. For vegans, this means we can now treat ourselves to a special five dollar coffee. I am on board with this. There are still certain ingredients you have to steer clear of though, and I am reposting a comment from quarrygirl from a Starbucks barista who breaks it down:
“Vegan–Coffee base, Creme base, Mocha, vanilla bean powder, matcha (green tea) powder, all of our syrups
Not Vegan–Light base, chocolate chips, white mocha, and the majority of our seasonal flavors we get since they are *sauces* (like pumpkin spice, caramel brulee, etc.)”
So this is awesome, except for the five dollar part. I made my own java chip frappuccino before work yesterday and it was so good I finished everything in the blender. Here’s the recipe:
Vegan Java Chip Frappuccino
Ingredients: (makes two large frappuccinos)
- 4 cups of coffee, chilled in refrigerator at least 2 hours
- 3 cups of ice
- 1/8 cup sugar (or agave nectar)
- 1/4 cup Silk chocolate soymilk
- 1/4 cup Sunspire or Ghirardelli vegan chocolate chips
- 1 cup coconut milk
Directions: Blend on high until ice is crushed and chocolate chips are minced. Enjoy!