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Category: Uncategorized

There are 21 posts in this category.

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September Dessert Menu

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All of our baked goods are vegan & made in house with organic ingredients! Flavors change daily.
(gf= gluten-free, sf=soy-free)

Monday:
Chocolate Mousse Cups w. Housemade Coco Whip (gf)
Chocolate Truffle (gf)
Peanut Butter Shortbread Cookies
Raw Fruit & Nut Bars (sf/gf)
Chocolate Chip Bars

Tuesday:
Brownies (gf)
Chocolate Truffle (gf)
Peanut Butter Shortbread Cookies
Peanut Butter Pretzel Cups (gf)
Chocolate Chip Bars

Wednesday:
Seasonal Layer Cake(gf/sf)
Chocolate Truffle (gf)
Sesame Lime Cookies (sf)
Chocolate Chip Bars

Thursday:
Brownies (gf)

Chocolate Hazelnut Cupcakes (gf/sf)
Chocolate Truffle (gf)
Sesame Lime Cookies (sf)
Raw Fruit & Nut Bar (gf/sf)
Seasonal Foccaccia Bread
Chocolate Chip Bar

Friday:

Brownies (gf)
Chocolate Truffles (gf)
SaNoNos (vegan version of a samoa) (sf)
Lemon Meringue Tartlets (gf/sf)
Chocolate Chip Bar

Categories: Uncategorized

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Sweet Summer Recipes: Vegan Strawberry Shortcake

berriesIt’s that time of the year again when strawberries are sweet and juicy and minimizing time is the kitchen is essential because it’s just so beautiful outside! This recipe is quick to pull together and less than 30 minutes in the kitchen will get you the perfect summer dessert.

We were so excited to use So Delicious’s new CocoWhip as a topping and it did not disappoint! It’s a sweet, light, creamy vegan topping made from coconut milk, and it really works perfectly here (if you can resist eating the entire tub with a spoon). You could also use regular old whipped cream for a non-vegan variety, or whip up your own coconut cream.

Ingredients:

1 lb fresh, organic strawberries, sliced (we’ve got Driscolls right now and they are perfect!)

1 container So Delicious Cocowhip whipped topping

Biscuits:

1 1/2 c whole wheat pastry flour

3 t. baking powder

1/4 c coconut palm sugar + 1 T for sprinkling on top of the biscuits (optional)

pinch sea salt

1/2 c earth balance organic whipped buttery spread

1/2 c unsweetened  soymilk + 1t vanilla extract mixed in biscuit

–Preheat oven to 350. Put all dry ingredients in a bowl and mix together. Add the earth balance and mix together with a pastry blender or a fork until it is incorporated and the mixture is about the size of peas. Add in the soymilk and vanilla mixture and combine until just mixed. Drop by the tablespoon full onto a parchment lined baking sheet (you should get about 10) and sprinkle the optional sugar on top of the biscuits. Bake for 18 minutes until they have browned.

To assemble the shortcake, put 1-2 biscuits in a bowl, top with about 1/3 c sliced strawberries and a few tablespoons of Cocowhip. Enjoy!

 

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Please join us for our 39th Anniversary Party!

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Vegan Soup Recipe Round-Up: 10 Soups You Need To Make!

After the 347,890 inches of snow we’ve gotten so far this winter we could all use some warming up, and what better way is there to warm up than with soup? These soups are full of vegetables, and many of them are made with very simple ingredients that you probably already have in your cupboard. Soup is also a very easy way to load up on vegetables and only dirty one pot! We’ve got an assortment here of broth based, coconut-milk based, cashew-based and potato-based recipes to ensure that all of your deepest soup-related desires are fulfilled.

So here’s a collection of 10 recipes to get you on your way – go forth and make soup!

1.) Vegan Tortilla Soup from Oh She Glows

2.) Mushroom Hot-Pot from The Post Punk Kitchen (Gluten-Free)

3.) Curried Red Lentil and Butternut Squash Soup with Kale and Toasted Chickpeas from Choosing Raw (GF)

4.) Cheezy Loaded Potato Broccoli Soup from Happy Healthy Life (GF)

5.) Creamy Vegan Cashew-Tomato Soup from The Kitchn (GF)

6.) White Bean Farro Soup with Chickpea Parmigianino from Terry Hope Romero

7.) Vegan Potato, Leek and Kale soup Eat Real, Live Well (GF)

8.) African Peanut Soup from Oh My Veggies (GF)

9.) Classic Vegetarian Lentil Soup from Scissors and Spice (GF)

10.) Chicken-less Pot Pie Soup from The Tolerant Vegan

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Recipe: Vegan Raw Cocoa Macaroons

Sometimes you crave dessert or something sweet, but don’t want to totally blow it and eat food that isn’t nutritious. Snacking on dates or figs will sometimes hit the spot, but other times those cravings are only fulfilled by chocolate. That’s where these little Vegan Raw Cocoa Macaroons come in. Not only are they incredibly simple to make, but they are irresistibly delicious.
Note: for this recipe you will need a food processor and a lot of time. The preparation takes 10 minutes, but the cookies are essentially dehydrated, and therefore cook for many hours. 
Ingredients:
2 cups shredded coconut
1 cup almond flour
½ cup coconut oil
½ cup raw cocoa powder
½ cup real maple syrup
1 ½ teaspoons vanilla
¼ cup water
1. Preheat oven to 150ºF.  (If you want to make these completely raw, use a dehydrator instead of the oven, as the oven is slightly warmer than a dehydrator.)
2. In a food processor, add all of the ingredients and pulse until well mixed and a ball is formed.
3. Place 1” round balls of mixture onto a parchment lined baking sheet. Makes about 25.
4. Let cook at 150ºF for four hours, until cookies have mostly dried. (If using a dehydrator, leave in for about 6 hours.)
Enjoy these special little treats! You won’t be able to resist them!
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