Nutiva Liquid Coconut Oil – Sweet Potato Fries with Tikka Masala Sauce

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I’m really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce! What I really like about this new coconut oil is that it stays liquid and is extracted from organic coconuts and has a neutral flavor. Unlike many non-organic coconut oils that utilize harsh chemical solvents such as hexane, Nutiva uses a certified organic process to remove the fats that remain solid at room temperature. It’s perfect in salads, sautéing, coffee, baking, and in smoothies!

I love roasting vegetables, especially sweet potatoes.  Recently, to spice up my sweet potato fries a bit, I decided to make a rich creamy sauce to compliment my favorite roasted potato.  I thought you might enjoy the recipe, so here it is.  I hope you love it as much as I do!

Sweet Potato Fries with Tikka Masala Sauce

Time: 45 minutes

Servings: 2-4

 

Sweet Potato Fries Ingredients

6 small sweet potatoes

2 Tbsp Nutiva Organic Liquid Garlic Coconut Oil

1/8 tsp sea salt

1/8 tbsp freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees F
  2. Wash and cut sweet potatoes into fries, leaving the peel on
  3. Line a cookie sheet tray with parchment paper
  4. Toss fries with cool, sea salt, and pepper. Spread evenly on cookie sheet.
  5. Place in oven for 20 minutes. Toss
  6. Place in oven for an additional 20 minutes or until crisp. It won’t be super crispy. Be careful to watch for burning. Remove from oven when desired crispness is reached.

While sweet potatoes are roasting, make tikka masalas sauce

 

Tikka Masala Sauce Ingredients: 

1 cup cashews, soaked overnight

1 ½ cups filtered water

1/3 cup frozen peas, thawed (optional)

1 head cauliflower, cut into florets (optional)

20 crimini mushrooms, cut into quarters (optional)

cooking spray, as needed

sea salt and freshly ground black pepper, as needed

3 garlic cloves, minced

2 tsp grated ginger

2 tsp ground turmeric

1 tsp ground garam masala

1 tsp ground coriander

1 tsp ground cumin

½ tsp sea salt

½ tsp Nutiva Organic Liquid Coconut Oil

½ onion, thinly sliced

2 Tbsp tomato paste

3 cardamom pods

1 dried arbol chile (can substitute with ½ tsp red pepper flakes)

filtered water or vegetable stock, as needed

1 14oz. can whole peeled tomatoes

1/3 cup cilantro (including stems), chopped

 

Directions

  1. Soak cashews in filtered water overnight in refrigerator.
  2. Heat oven to 400 degrees F.
  3. Remove peas from freezer and leave them out at room temperature to thaw.
  4. Wash and cut cauliflower into florets.
  5. Clean mushrooms and cut them into fourths.
  6. Line a baking sheet with parchment paper or a Silpat mat. Place the mushrooms and cauliflower on the baking sheet, spreading them evenly in one layer, and sprinkle with 1/8 tsp of salt (optional), and 1/8 tsp of freshly ground black pepper. Spray the vegetables quickly with cooking spray and place them in the oven for 30 minutes. Meanwhile, continue with the rest of the directions as follows.
  1. Drain and rinse the soaked cashews and place them in a blender with 1 ½ cups of filtered water.
  1. Make the cashew cream. Blend on high until it becomes a cream-like consistency. Set aside.
  1. Make the spice mixture. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and ½ tsp sea salt. Stir to combine and set aside.
  1. Heat a large, 3-quart saucepot over medium heat. Add oil, wait 20 seconds, then add the onion, tomato paste, cardamom pods, and arbol chile until the tomato paste is darkened and the onion is soft and translucent, about 5 minutes. If the onions are not yet translucent but the bottom of the pan starts getting browned bits, add a little filtered water or vegetable stock to deglaze and scrape the bits that are sticking to the bottom of the pan. Make sure it doesn’t burn. Add about 2 Tbsp or more at a time.
  1. Add the spice mixture and stir well for 1 minute.
  2. Add the canned tomatoes and their juices and mash, break apart the whole tomatoes with your cooking utensil. I use a silicone spatula. Mix well and make sure to scrape any browned bits at the bottom of the saucepan.
  1. Add the cashew cream and mix.
  2. Add the cauliflower, mushrooms and cilantro, and mix.
  3. Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8-10 minutes.

Assemble

  1. Place fries on a plate and pour sauce over and top with fresh cilantro. Serve immediately.

#Nutiva #CookWithClarity #sponsored #ad

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Arugula and Persimmon Salad

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When I was a kid and my mom gave me a persimmon to try for the very first time, I was surprised it didn’t taste like a tomato, as persimmons very much resemble tomatoes. As I observed closely, there were specks of brown in the fruit—almost as if God/theUniverse had sprinkled the fruit with cinnamon and it was naturally occurring, embedded into the fruit. Hence, my initial childhood conclusion that cinnamon derived from per”cinnamon”s—hello, it’s in the name, duh! As I grew perplexed and analyzed that it was probably a silly idea since we had cinnamon sticks to stir hot apple ciders and Mexican hot chocolates with, and we actually had to ground cinnamon sticks to add into recipes I thought, “what a coincidence” and how beautiful of God to just sprinkle fruit with cinnamon and make a star shape design for us to see (when slicing the fruit horizontally). I just left it at that—a coincidence and viewed them as two separate things. Besides, how in the world would one be able to extract specks of cinnamon from the persimmons. Oh silly, silly me!

Fast forward 30 years when I had my twin nephews try persimmons for the first time, I told them the story I just shared with you, and they asked where cinnamon came from. Since I never looked it up, I turned to one of my fave instructional learning tools, @youtube 🙊🙈😁, and we learned that cinnamon is made from the barks of trees, rolled up by people in a forest (well at least the people in a forest in the video we watched). It’s a very timely process and I could not believe how much effort it takes to make and how cheap and available it is to us. I will never look at cinnamon and persimmons the same again, especially knowing now that they are mutually exclusive.

Moving on, although persimmons and cinnamon are both in season right now, this salad only contains persimmons. It’s a family and friend favorite this time of year. Make it for the holidays, for your parents when they come to visit, for a date, or treat yourself. It is super super simple, and contains the following ingredients: arugula, ripened and crisp persimmons, dates, shallots, #marconaalmonds, an easy soft cashew cheese, #saba, and sea salt and pepper.

I hope you try this recipe and enjoy it!

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Savory Indian Pancakes

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Happy Fall!  With chillier weather, longer hours at work, and lots of garbanzo bean flour at my disposal, I was inspired to make a savory dish with warming spices to soothe and comfort my soul and palate.  After a few attempts with my favorite Indian spices, I came up with a recipe I am very excited to share with you.  Since I made this savory pancake, I have played around with other versions, and they keep getting better, so stay tuned for more!

You can find garbanzo bean flour at Whole Foods, Sprouts, and even Besan (chickpea) flour for a lot less at Indian spice stores.  The spices used are found at pretty much any large grocery store, but they are the most inexpensive again at Indian spice stores.

Enjoy this for lunch, as snack, for dinner with a side salad, or pack it to-go for a picnic or as a dish you take to a potluck.  Once you make this once, you’ll be glad you did because it is so simple and satisfying.

I hope you enjoy this easy recipe.  Please let me know what you think, and tag me in your social media posts, also use hashtag, #YvonnesVeganKitchen so I can share with everyone!

Savory Indian Pancake

Serves 2-4

Time: 30 minutes

 

Ingredients

Dry:

2 cups garbanzo bean flour

3 tsp garlic powder

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/2 tsp cayenne pepper

3/4 tsp sea salt

1 tsp baking powder

Wet:

2 cups vegetable stock or filtered water

1 heaping cup steamed and mashed sweet potato

2 Tbsp tomato paste or pasta sauce

Other ingredients:

3/4 cup red onion, chopped

3/4 cup cauliflower, chopped

handful or two of mixed greens with carrot shreds (I buy a mix at Trader Joes), optional

2 Tbsp grapeseed or coconut oil for cooking

Directions

1. Steam a sweet potato and mash it with skin on (extra fiber)

2. In a medium-sized bowl, add all the dry ingredients and whisk together.

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3. Create a well in the center of the dry ingredients and add all the wet ingredients and stir the wet ingredients together, then stir it in with the dry ingredients.

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4.  Add the remaining ingredients, not including mixed greens and carrots.

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5.  Either make 1 pancake at a time or take 2 8″-10″ non-stick pans or griddles and place on stove top over medium heat. Once the pan is heated, add a Tbsp or more of oil.  You can also try using non-stick cooking spray. Pour half the mixture into each pan and spread it evenly in a circular shape, like a pancake.  Add a handful of mixed greens with carrot shreds, and cover with a lid.  The lid will help cook the top portion of the pancake.

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6.  After about 3-4 minutes, check on the pancake using a spatula. It’s ready to flip once the bottom of the pancake has browned.  Before flipping, cut the pancake into 4 segments. Once cut, flip each piece separately.  Alternatively, you can make little pancakes to flip individually.

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Click

to watch me flip it so as to not break it.

7.  Once flipped, cook until the other side browned.  And voila, it is done!

8. Serve with a side salad or soup, or eat it on its own.  You can even eat these as hamburger patties or place them in wraps!

Hope you enjoy!  If you make this recipe, please let me know how it turned out!  Happy eating!!!

 

 

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Lymphoma Awareness Month Giveaway

 It’s giveaway time! September is Lymphoma Awareness Month, and I have a special giveaway that is near and dear to my heart. It is in honor of my brother-in-law, Ace, who just three years ago and right before his 38th birthday was diagnosed with cancer. ❤️ It’s been quite a challenging journey, not only for him but for his entire family. He continues to fight on with the help of his strong faith and of course my amazing sister @plantifulblessings who holds down the fort and then some!

Today, Ace has been in remission for a couple years now and is striving with his family to live a healthier, conscientious, and plant-based lifestyle.

My sister began her Instagram account around the time Ace was diagnosed as way of coping and keeping hope alive. It’s a journal of their amazingly tight family (her blessings) laced with their journey to living a more active, conscientious, and healthy plant-based lifestyle in San Diego.

It also serves to keep them accountable, to continue living with healthy choices.

We teamed up with one of my favorite plant-based vegan restaurants, @joicafe, to give away a gift card as well as my favorite specialty produce distributor, @melissasproduce to give away a deluxe and exotic tropical fruit basket. .

Entering the give away is easy. Simply, visit my Instagram account, @YvonnesVeganKitchen, and go to my September Giveaway post and:

1) comment below some words of support and inspiration for my brother-in-law,

2) tag 3 friends

3) follow @melissasproduce @joicafe @plantifulblessings @yvonnesvegankitchen. .

This giveaway will end on September 30th at noon and the winner will be announced on October 1st.

 

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Italian Meatballs Recipe Video with Vince Lia!

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Since I was a kid, I always felt I had a special connection to the Italian culture, maybe because my middle name (my mother’s maiden last name) was Milano, Milano is in Italy, and growing up, I watched “Who’s the Boss” with Alyssa Milano and she is Italian! Additionally, my favorite food growing up was Italian food (and I think it still is).  I loved spaghetti, lasagna, parmesan cheese, cannoli, and especially Italian-style dressing.  In elementary school, when I’d cook my way through the Better Homes and Gardens cookbook with my mom, I learned the basics on marinara-making and throughout the years, I have improved my marinara (recipe is in the Yvonne’s Vegan Kitchen App).  These days, with  less free time due my busy schedule, I actually pick up a jar of my favorite marinara by Rao’s at Whole Foods.  Their Roasted Garlic version is absolutely delicious.  One thing, though, I refuse to purchase at the store are meatballs.  Normally, store-bought vegan meatballs have some sort of soy protein, who knows how much oil, mystery ingredients, and they just leave me unsatisfied.  I developed a quinoa meatball recipe that I’ve shared on my app, and it was actually born out ofmy veggie patty recipe.  It’s basically the same recipe, just in meatball form.  I could not, though, get myself to call it an Italian meatball because there is nothing Italian about it.

Lately, since I’ve been cooking more at home again, I’ve been on an Italian kick.  I took my original meatball recipe, used it as a base, and Italianized it using fennel seeds, Italian herbs, and as I created it, I even turned on my Pandora Italian Jazz station.  The end result, an Italian meatball recipe that I am so thrilled to share with you.  It’s one of my favorite recipes.

I was so happy that my friend, Vince Lia, who is 100% Italian, came into the kitchen to watch me make these and taste-test my Italian meatballs.  We even made Italian sausage!  I am happy to say, they are Italian-approved.  Thanks, Vince, for catching me on camera to show everyone how it’s done.  It was a blast making them with you in the kitchen!  If you don’t already follow Vince’s kitchen adventures on YouTube, I recommend subscribing!

So about the sausages, we tried frying the sausages, but found that baking them made for a better crisp texture, so ditch the oil, and make friends with your oven!  Your body will thank you for it!

Here’s the video, (click the photo) and below is the recipe.  I hope you try it and love it as much as I do!

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Italian Quinoa Meatballs

Time: 1 hour

Servings: 40 meatballs

 

Ingredients:

2 cups water

1 cup quinoa (will need 3 cups quinoa cooked)

3 garlic cloves, finely minced

1 onion, finely chopped

1/4 red bell pepper, finely chopped

3/4 poblano chile pepper, deseeded and destemmed, finely chopped (can sub with 4 jalapenos)

2 small carrots, peeled and minced

2 tsp oregano

1 tsp fennel seeds

1/4 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp freshly ground black pepper

1.5 tsp celtic or Himalayan sea salt

1 cup parsley, chopped

3 cups spinach, finely chopped

¼ cup basil, chopped

1 cup oat flour (can substitute sorghum flour)

 

Directions:

Preheat oven to 400 degrees F.

  1. Cook, drain and cool quinoa in filtered water.  Meanwhile, prepare the rest of the ingredients.
  2. In a large sauté pan, over medium heat, add the onion, garlic, bell pepper, jalapeno, and carrot and cook until onions are translucent.  You do not need any oil to sauté this mixture since the water from the onions and other veggies will seep out and will help cook the rest of the vegetables.
  3. Add the salt, pepper, cayenne pepper, oregano, fennel seeds, garlic powder, cook for about 2 minutes, then add the parsley, basil, spinach and quinoa. Stir well and cook for an additional 3 minutes.  Remove the pan from heat and add the oat flour.  Stir well until everything starts to bind together and the mixture cools.  If it doesn’t bind together right away, add filtered water, a tablespoon at a time, at most 3-4 tablespoons.
  4. Disclaimer: I recommend using gloves, or just have a slice of lime handy afterward because the hot peppers can burn your hands. Rubbing your hands with lime can help alleviate any burning.

Using your hands, form the mixture into meatballs, using 2 Tbsp of the mixture per meatball. Or a one ounce ice cream scoop. Line a sheet pan with parchment paper and place the meatballs onto the pan. Place the sheet pan in a 400 degree oven for 35 minutes or until crisp and browned.

  1. Add the meatballs into your cooked marinara sauce, top your pasta with meatballs, stuff your sandwich with meatballs, or smother it in a sweet and spicy barbecue sauce.

Makes 40 meatballs.

 

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Vegan Shepherd’s Pie – Happy St. Patrick’s Day with GT’s Kombucha

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Happy St. Patrick’s Day!

Growing up, at school, church, and at home we ate corned beef and cabbage on this Irish and religious holiday.  However, I have recently come to find out that there is nothing Irish about corned beef and cabbage, and that Shepherds’ Pie has always been and still is a staple of traditional Irish cooking.  Shepherd’s Pie is basically a layered casserole with a veggie and meat mixture topped with mashed potatoes, thrown in the oven until the potatoes are browned.  Traditionally, ground lamb or beef is used in the meat mixture, but of course, I create my own type of soy-free, plant-based meat using nourishing whole foods: cooked quinoa, mushrooms, and walnuts.  Broken down in a food processor, this plant-based mixture eerily resembles traditional ground meat.

To be honest, there is nothing traditional about my version of Shepherd’s Pie.  I use a garlicky cauliflower potato puree instead of mashed potatoes.  My recipe also includes olives, which brightens up the dish with a bit of a zing and adds a nice salty flavor.  Additionally, I add sun-dried tomatoes for meatiness, a little sweetness, and more richness in flavor.  I really love the chewy texture of sun-dried tomatoes.  Without these two ingredients, I feel the pie would be a little flat.  My partner in kitchen crime, Davin, suggested I add a layer of vegan cheddar cheese between the layers of meat veg filling and cauliflower potato puree, and that idea was a perfect addition.  Why did he suggest it?  Think about it, “hamburger meat, potatoes, and cheese”, then to kick it up a notch, we ate it with a few drops of hot sauce and a drizzle of ketchup, and it was delicious.

Cook this dish any time of year, on the weekend for the week.  You can freeze and reheat, and even make little cupcake pies for kids.

Hope you and your loved ones enjoy this recipe as much as we did!

On St. Patrick’s Day, make it extra festive with GT’s Multi-Green Kombucha!  Have it on its own, or make cocktails by adding a little pineapple juice and vodka!

Cheers to healthy eating and drinking!

 

Shepherd’ s Pie

Prep Time: 1 hour 15 minutes

Servings: 4

 

Ingredients

Topping:

Garlicky Cauliflower Potato Puree

1 large head garlic, top sliced off

3 cups cauliflower

2 russet potatoes, peeled and diced

½ tsp sea salt

 

Filling:

2 cups quinoa, cooked

½ cup walnuts

2 cups crimini mushrooms

1 Tbsp oil, optional

1 onion, chopped

2 carrots, peeled and diced

3 cloves garlic, minced

2 Tbsp oat flour (gluten-free, can sub with any gluten-free flour)

2 tsp tomato paste

1 cup vegetable stock

1 ½ Tbsp vegan worchestershire sauce

2 tsp fresh thyme, chopped

½ cup corn kernels, frozen

½ cup fresh English peas

1/8-¼ tsp shakes cayenne pepper, depending on desired level of spiciness

¼ tsp sea salt

2 Tbsp sundried tomatoes

4 Tbsp calamata olives, roughly chopped

Optional Ingredients:

Handful shredded vegan cheddar cheese (I like Follow Your Heart Brand)

Ketchup, as needed

 

Directions

Garlicky Cauliflower Potato Puree:

  1. Preheat oven to 400 degress F.
2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.
3. Clean the cauliflower, removing the outer leaves and base. Peel and cut potatoes.  In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat. Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.
4. Once the garlic has roasted, let it rest for at least 5 minutes. It will be hot. Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
5. Strain the cauliflower potatoes and reserve the vegetable stock. Transfer the cauliflower to the blender. Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend just for just a few seconds.  Don’t over-blend or potatoes will get gummy, and adjust the consistency. An immersion blender is best for this.  Even a hand masher.  If the puree is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.
6. Season to taste.

 

Filling:

While the potatoes and cauliflower are cooking, make the filling.

  1. In a food processor, combine the cooked quinoa, mushrooms, and walnuts.  Process until it looks like ground meat.  Set aside.
  2. Heat a large saute pan or pot, add the oil, heat it for about a minute, then add the onions, carrots, and garlic.  Saute until it caramelizes (browns a little) and onions are translucent.  If the veggies stick to the pan, add some water or veggie stock.  Can also make this oil-free by water-sauteeing.
  3. Add the quinoa, mushroom, and walnut mixture, thyme, rosemary, sea salt, cayenne, black pepper, sun-dried tomatoes, and saute for about 4 minutes.
  4. Add the flour and tomato paste and stir
  5. Add 1 cup of veggie broth (I use the vegetable broth that I used from steaming the cauliflower and potato)
  6. Stir in the corn and English peas and set aside.

 

Assemble:

In a casserole or deep pie dish, spread the filling evenly.  Top with a handful (or more) vegan cheese (optional) and the cauliflower potato puree.  Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.  Remove to a cooling rack fofr at least 15 minutes before serving.

 

Serve in bowls and top with a drizzle of ketchup and a few drops of hot sauce.

 

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Good bye to My Eclectic Kitchen and Hello to Yvonne’s Vegan Kitchen

 

 

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It’s official!  This blog site is changing it’s name to Yvonne’s Vegan Kitchen!

In 2013, Yvonne Ardestani, founder of this site, started the My Eclectic Kitchen blog.  Throughout the years, she developed a popular blog, recipe app, YouTube channel and wholesale vegan and gluten-free treats business.  After several name changes, from My Eclectic Kitchen to Yvonne’s Deliciously Vegan to Milano Sweets, and the list goes on, Yvonne finally decided to keep it simple and straight-forward and to name everything under her umbrella Yvonne’s Vegan Kitchen.

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With the name change, she decided to do a complete brand re-haul, changing the logo, website, social media platforms, recipe app, recipe development and consulting and wholesale line of goods businesses.  With that, we want to introduce you to:

the new website, Yvonne’s Vegan Kitchen 

the new recipe app, Yvonne’s Vegan Kitchen  in the App Store contains 170 vegan, gluten-free, soy-free recipes!

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Instagram account

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Facebook account

YouTube channel

other services…

Yvonne offers recipe development, consulting, and cooking classes for brands (social media), press, restaurants, hotels, markets, schools, private clients, and individuals. Email info@yvonnesvegankitchen.com to inquire

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Yvonne’s Vegan Kitchen has teamed up with many wholesale partners (restaurants, cafes, markets) throughout Los Angeles and Orange Country.

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Here is a full listing where you can find Yvonne’s Vegan Kitchen VeganCheese, Superfood Crackers, VeganCheesecakes, Cookies, and more:

 

Bloom Cafe

Bowl of Heaven

Elements Natural Foods

Grassroots

Follow Your Heart Market & Cafe

Joi Cafe

Lifefood Organic

Livestyle Juice Bar

Organix

Nuda Juice Shop

Prime Grind

Pure Pressed LA

Rainbow Acres

Stamp Proper Foods

Vanguish Organics

Yoga Urt

V Cheese Shoppe 

 

She also makes special occasion cakes and desserts.  Inquire via info@yvonnesvegankitchen.com

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On top of everything that Yvonne does,  she is still going to provide you with exciting new delicious recipes that are vegan, gluten-free, and soy-free, along with the products and services she loves that are in-line with her lifestyle.

 

From Yvonne and her kitchen team, we want to thank you for your continued love and support!  We are working to continue bringing you more high quality recipes, products, services, and content.

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In Love and Health,

Yvonne’s Vegan Kitchen

 

 

Author: Davin Washington, Editor and Partner

 

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One-stop Vegan & Ethical Fashion, Bead & Reel

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I’m loving my beautiful Matt & Nat Webber Wallet that I ordered through Bead & Reel’s website, curated by Sica Schmitz.  It’s a lovely wallet that I can double as a wallet or a clutch.

I’m excited to tell you about where I ordered the wallet.  Bead & Reel is a vegan and ethical fashion shopping site. It is easy to navigate through and perfect for this season of giving.  Why would I recommend shopping through Bead & Reel?  Every time you shop at Bead & Reel you are supporting 55 independent designers spanning clothing, shoes, handbags, jewelry, accessories, and gifts.  In addition, a portion of each sale is donated to a differently monthly cause to better the world.

I love that Bead & Reel provides clear, verified labelling such as Organic, Fair Trade, Made in the USA, Vegan, and that it has a female founder!  I also think it’s wonderful that they hold an annual fair trade fashion show and quarterly clothing drive for vulnerable women.  Check out their weekly blog posts to learn more!

If you’re still shopping around for gifts, please visit Bead & Reel to do your one-stop shopping!

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Days 4 & 5 of #Yvonnes12DaysofGiveaways with Vegetaryn!

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VEGAN TEES GIVEAWAY!!! 

It’s Day 4 & 5 of #Yvonnes12DaysofGiveaways and my gorgeous friend Taryn of Vegetaryn and I teamed up to give away 2 t-shirts! An “If Looks Could Kale” and “I think therefore I Yam” tee from her Vegetaryn line of punny vegan tees!

Entering is easy! Simply:

1) Like this post in Instagram

2) Follow @vegetaryn and @yvonnesvegankitchen

3) Make up a funny vegan pun or mention your favorite pun from her line

4) Tag 3-4 friends

Contest is open worldwide and ends Thursday at 5pm PST. Good luck!

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Mint Chocolate Chip Cake | Holiday Collaboration with Sweet Simple Vegan & Ahnest Veggie

img_2206Happy holiday season!  Whether you celebrate a holiday or not in December, ’tis the season to indulge in sweet Wintry treats, like this Mint Chocolate Chip Cake, a Braided Cream Cheese & Jam Danish, and Almond Cinnamon Marshmallow Treats.  I teamed up, once again, with a few of my favorites gals from Sweet Simple Vegan and Ahnest Veggie to bring you these must-try recipes!  Woo not only yourselves but your loved ones when you come to the table with one or all of these desserts-in hand.  They are sure to please not only the eyes but your taste buds.  Oh, and of course, they’re all vegan!

I couldn’t believe my eyes when I saw Jasmine braiding this wonder on her InstaStory.  I am quite impressed.  In my pre-vegan life, I was not only a lover of croissants, but of danishes especially with cream and jam in them.  Jasmine’s dessert is a dream come true. Find her step-by-step braided Cream Cheese& Jam Danish recipe, here!

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Nothing says the holidays like cinnamon and sugar.  Add a touch of almond, and I am transported to an Italian Christmas celebration.  Sarah’s adult-version rice crispy treats not only remind me of marzipan, they bring the child-like spirit out of me.  At the holiday dessert table, why pick up a cookie when you can reach for a Cinnamon Almond Marshmallow Treat?  Ooooo la la!  They are even dipped in chocolate and marked with an almond star.  Thanks for bringing the child-like wonder back with this sophisticated marshmallow wonder.  Find Sarah’s recipe, here!

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Now, for my Mint Chocolate Chip Cake.  Mint and Chocolate have always been one of my favorite flavor combinations.  Ever since I was a kid, I loved York Peppermint Patties, Andes Chocolate Mints, Junior Mints, you name it!  Then when my parents took me to the ice cream shop, I liked Mint Chocolate Chip among other flavors.  Still do!  All year round, too.  But it seems like folks like it most around the winter season.  The chill of cooling mint in your mouth is reminiscent of cool icy weather and chocolate is a nice rich and decadent offset.  The desserts I’ve been making have seemed pretty boring lately, and while making this seasonal dessert, I became excited again.  I had lots of fun. I love the creme de menthe in the frosting and I love the chocolate cake and chocolate sauce drizzles.

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I find this childhood favorite of mine sophisticated and exciting at the same time.  It’s, of course, vegan and gluten-free, and I think you’re gonna love it!

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Mint Chocolate Chip Cake

Time: 3-4 Hours
Servings: 6-8
Ingredients
Cake:
Dry Ingredients:
1 ¾ cup oat flour
½ cup cacao powder
1 ¾ tsp sea salt
1 tsp xanthan gum
1 tsp baking soda
Wet Ingredients:
1 ¼ cup almond milk (or rice milk for nut-free)
2 tsp
1/3 cup grapeseed oil
1 Tbsp coconut vinegar (or apple cider vinegar)
1 cup coconut sugar
8 drops liquid stevia
1 tso vanilla
2 tsp peppermint extract
Other Ingredients:
½ cup vegan semi-sweet chocolate chips, soy-free
2 popsicle sticks
Frosting:
1 cup organic shortening
3 cups vegan powdered sugar
2 tsp creme de menthe flavoring or peppermint
green natural food coloring or water and handful of spinach blended well together (homemade food coloring)
filtered water, as needed
Directions
Cake:
1. Preheat oven to 350 degrees F.
2. Line the bottom of 2 6-inch round cake pans with parchment paper. Pull out 7 inches
of parchment paper, fold it in half, and trace a circle, using the 6-inch cake pan. Cut out
the circle and you should have two circles. Spray the pans with cooking spray, place the
parchment paper circles at the bottom of each cake pan, then spray again. Set aside.
3. In a large mixing bowl, mix the wet ingredients
4. In another bowl, whisk together the dry ingredients.
5. Fold the dry ingredients into the wet mixture just until they combine. Taste and adjust minty-ness to your liking.  If you want it more minty, add a bit more peppermint extract  Fold in the
chocolate chips until well blended.
6. Distribute the batter evenly into the 2 6-inch cake pans. Alternatively, evenly
distribute batter into 12-cupcake pan, lined with cupcake baking cups. About a heaping ¼
cup each.
7. Place the 6-inch pans onto a baking sheet, then into a preheated oven and bake for 27-
30 minutes. The cake should have a little bounce back when pressed.
8. Cool the cakes in the pans for at least 40 minutes to an hour, or until completely cool.
While the cakes are cooling, make the chocolate frosting.
Frosting:
In a standmixer, add all the ingredients and paddle until fluffy. Adding a tbsp of water at a time to loosen it up.  Taste and if you’d like the frosting to be mintier, add more mint flavor. If you add to much water, add more powdered sugar.
Assemble the cake:
1. a) For cupcakes, frost the cupcakes once the frosting has set in the refrigerator. If it’s
too hard, keep it out at room temperature until it is spreadable.
1. b) For a cake, center a 6-inch cake circle on top of a revolving cake stand.
2. To remove layers from baking pan, turn the cake pan upside down and it should fall
out onto your hand. Remove the parchment paper from the bottom of the cake. Place the
first layer, bottom side down, at center of cake stand.
3. With an offset spatula, evenly spread approximately 2 ½ ounces of frosting on the
layer. Center second layer on top of first layer with the topside down.
4. Measure the height of the cake by inserting the popsicle stick towards the center of the
cake. Pull it back out and cut off the excess popsicle stick. Cut the other popsicle stick
the same length. Place the sticks back in the cake, toward the center, about an inch
apart. These will keep the layers in place.
5. With an offset spatula, spread the remainder of the frosting to cover the top and sides
of cake.
6. Refrigerate until needed.  You may want to warn your guests about the wooden sticks, or remove it
from their slice if you see them. Enjoy with vanilla ice “cream” or chantilly “cream.”

Please don’t forget to tag me on Instagram, @YvonnesVeganKitchen, and use hashtag #YvonnesVeganKitchen when using my recipes.  I love seeing your recreations!

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