Dining In - Vanilla Birthday Cupcakes with Vanilla Frosting

Vanilla Birthday Cupcakes with Vanilla Frosting - Chloe's Vegan Desserts

These cupcakes were super light and fluffy! I made them for my boyfriend's family (not for a birthday though, like the name suggests). Everybody loved them. His dad, who has now taste-tested many vegan baked goods, said these were his favorite so far! The next day we got a call from his aunt, who got the leftovers, who said she loved them. I definitely enjoyed them, but I'd say my favorite vegan cupcake recipe is a tie between Fluffy Coconut Cupcakes and Ginger Nutmeg Spice Cupcakes. Give these a try and decide for yourself. They are quick and easy to prepare and you can get as creative as you want with the decorations. I kept the frosting white and used a thin piping tip - the end result reminded me of fluffy clouds. You can find the full recipe in Chloe's Vegan Desserts (buy your copy here). 


Vanilla Birthday Cupcakes
1 1/2 cup flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract

Vanilla Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
3-5 tablespoons almond milk
Food coloring (optional - did not use)
Sprinkles (optional - did not use)

To Prepare Cupcakes:


Preheat oven to 350 degrees. Fill two 2-dozen cupcake pan with liners for 14-15 cupcakes.
In a large bowl combine flour, sugar, baking soda, and salt and sift together.
In a separate medium bowl whisk together almond milk, oil, apple cider vinegar, and vanilla.
Pour wet mixture into dry and mix together until all dry clumps are gone, but don't overmix.
Pour batter into cupcake pan, filling about 2/3 or 3/4 of the way full.
Bake for 18-20 minutes or until toothpick comes out clean. Let cupcakes cool completely before frosting.


To Prepare Vanilla Frosting:

Using a handheld or stand mixer, beat shortening on medium speed for about two minutes, until it is smooth.
Slowly add in powdered sugar. Alternate by adding in vanilla and one tablespoon at a time of the almond milk.

Dining In - Buffalo Tempeh Mozzarella Panini

Buffalo Tempeh Mozzarella Panini - Vegan Yack Attack

I found this recipe on Pinterest. The cheesy, mouthwatering sandwich looked too good to be true and when I clicked the link to the recipe I was pleasantly surprised that it was fairly simple to make. I'm not a huge fan of hot and spicy foods, but even with Frank's Red Hot sauce this wasn't too spicy. I made this for my boyfriend and I for a quick dinner and it was very well received - by both of us! It would be even better as a filling lunch. I'll be making this again!

Here is the original recipe on Vegan Yack Attack. I (almost) doubled it for two panini sandwiches, and made adjustments for prepping the tempeh:

4-5 oz. tempeh, cut into cubes
1 cup kale, ripped into bite sized pieces
1 tablespoon olive oil
2 tablespoons buffalo sauce (I used Frank's Red Hot - check the labels when shopping, many contain milk!)
1/2 cup vegan shredded mozzarella (Trader Joe's now sells vegan shredded cheese, and it's cheaper than Daiya!)
2 tablespoons vegan mayonnaise
4 slices wheat bread

Start by steaming tempeh cubes for 15 minutes using a steamer basket and a pot of water. This will remove the bitterness.

Spread Vegan Mayonnaise on All Slices

Heat olive oil in a medium skillet on medium heat. Add kale. After kale softens and starts to wilt add in tempeh cubes and buffalo sauce. Stir to coat cubes and kale with the sauce. Cook for about 1-2 minutes, then remove from heat. 

Spread vegan mayonnaise on all four slices of bread. Spoon half of the tempeh and kale onto 2 slices of bread. Sprinkle 1/4 cup of vegan mozzarella on top. Place other slice of bread on top. 

Heat a panini press and coat with cooking spray. Place sandwich on the press and close. Cook for about 3-5 minutes or until you see nice browned grill lines in the sandwiches. Cut on the diagonal and serve!

Dining In - Healthy Chocolate Chip Blondies

Healthy Chocolate Chips Blondies - Chocolate Covered Katie

These aren't your average blondies. These are a much healthier version of the sugar-packed, high-calorie blondie - the secret is chickpeas! You would never guess that chickpeas could work in a dessert but this legume has a mild flavor and when processed has a creamy texture that lends itself well to dessert batter. This is actually my second successful dessert recipe using chickpeas (I will post the other one soon!). The mild flavor is disguised and you end up with a dessert that is more filling from the fiber and protein, and much healthier with a fraction of the fat. Instead of white sugar, it calls for brown sugar. As for a fat source to make them yummier, peanut butter is a tasty alternative to the empty calories of oil or margarine.

This recipe was super quick and easy to make with little mess to clean up! They came out a little mushier than I would have liked, so I highly recommend drying the chickpeas well and possibly adding additional flaxseed or quick oats. You can find the full recipe here, on the Chocolate Covered Katie site.

1 can chickpeas, rinsed and drained
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup ground flaxseed (or quick oats)
1/4 cup peanut butter
1/3 - 1/2 cup dairy-free chocolate chips (I used the Enjoy Life mini chips)

Preheat oven to 350 degrees and lightly grease an 8x8 pan.

Combine all ingredients in a food processor, except for the chocolate chips. Once all other ingredients are blended together and you have a wet, smooth batter, stir in chocolate chips.

Pour or scoop into the pan and sprinkle a few extra chocolate chips on top.

Bake in oven for 30 minutes. Allow to cool and cut up into squares before serving.

Wasn't that easy?

Dining In - Mandarin Peanut-Crunch Salad with Crispy Wontons

Mandarin Peanut-Crunch Salad with Crispy Wontons - Chloe's Kitchen

And the salad binging continues! This delicious, sweet, tangy salad from Chloe's Kitchen is another great pick for the summer. I've ordered this type of salad many times in restaurants so it was fun to recreate it at home. I've never used wonton wrappers before, and I must say the vegan version was pretty difficult to find! I discovered an Asian market near me and wandered the aisles until I found them and read the ingredients label to make sure they were egg-free. I also couldn't find red cabbage at Trader Joe's so I had to venture to an actual grocery store (gasp!) to get it. The salad itself was quick to prepare, once all the ingredients were hunted and gathered. I like sweet things so I'm a fan of salads that incorporate fruit. This was a win in my book! But those wontons sure are hard to eat with a fork. You can find this recipe and others in Chloe's Kitchen (buy your copy here).

Dressing
1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons brown sugar
1 tablespoon orange marmalade
1 1/4 teaspoon chili-garlic sauce

Crispy Wontons
Egg-free wonton wrappers (I found these at a local Asian market)
Canola oil

Salad
4 oz. mixed greens or romaine
1 cup shredded red cabbage
1/4 cup shredded carrots
1 scallion, trimmed and sliced
11 oz. can Mandarin oranges, drained
1/2 cup chopped roasted peanuts


To Prepare Dressing:

In a blender combine all ingredients and blend together until well combined.

Frying the Wontons

To Prepare Crispy Wontons:

Using a sharp knife slice wonton wrappers into thin, 1/4 inch strips.

Heat oil, enough to cover the bottom, about 1/4 inch, in a medium-sized skillet on medium heat.

Carefully place wonton strips into hot oil. Gently stir while cooking wontons, they will get crispy in less than a minute. Be careful not to burn them. Remove from heat and place on paper towels on a plate.


To Prepare Salad:

Toss mixed greens, red cabbage, carrots, scallion, Mandarin oranges, peanuts, and your desired amount of dressing together. Top with Crispy Wontons and serve.

Dining Out in Milwaukee - The Comet Cafe

Leghorn Sandwich - The Comet Cafe

I had the pleasure of visiting Milwaukee for the first time this month when I traveled west for a wedding. We had a long drive from Chicago to Door County, Wisconsin so we made a pit stop in Milwaukee for lunch on the way back. After doing some quick research on my phone I chose The Comet Cafe for its vegan-friendly menu and fame from being featured on Diners, Drive-Ins, and Dives on the Food Network. Guy Fieri went for the bacon-wrapped meatloaf and fried turkey ball, but despite the show's heavy meat focus, this place knows how to cater to a vegan!

The Glorious Cupcake Case!
(Pardon the glare)

A large portion of the menu that isn't vegan can be made vegan and there are some dishes that are already vegan. They also offer huge cupcakes that come in a laundry list of flavors - there were two vegan options the day I went - Red Velvet and Pistachio - Rose Water. At first I was upset because they were only serving their brunch menu (til 3pm on Saturdays and Sundays) which meant I wouldn't get to try the highly reviewed Vegan Deep Fried Ribs or Vegan Gyro. I even tried calling ahead to plead for it with no luck. Oh well. Instead I had the Leghorn Sandwich veganized - Field Roast vegan meat, vegan cream cheese, cucumbers, apricot jam, lettuce, tomato, and onion on toasted wheat bread. It came with a huge plate of seasoned fries. The sandwich was very good, loved the unique flavors, but the bread could have been better. It was a little dry and small for the filling. It would have been better as a panini so it all stayed together.

Leghorn Sandwich - The Comet Cafe
Field Roast vegan meat, Vegan cream cheese, Cucumbers,
Apricot Jam, Lettuce, Tomato, & Onion on Wheat Bread

Despite its reputation and the tagline in their sign, our experience was not "slow food". We were in a rush to get back to the airport so we were nervous about getting slow service. We found seats at the bar and were greeted and served quickly. If I'm ever in Milwaukee again I will definitely be making another visit to The Comet Cafe - next time for lunch or dinner!

The Comet Cafe

1947 N Farwell Ave

Milwaukee, WI 53202

The Comet Cafe Website

Dining Out in Boston - Allston Diner

Vegan BBQ Breakfast - Allston Diner

I was surprised to learn that this diner was vegan-friendly. I admit I didn't really know much about it beforehand and didn't have much desire to go, but once I learned there was something there for me I was eager to try it. It's fairly easy to miss, but you can find it down the street from a few other vegan-friendly Allston spots I've posted about, Deep Ellum, Grasshopper and FoMu. They even have a sticker in their window that says "Vegan-Friendly." The restaurant is on the small side, but had quirky, retro decor, with tables covered in old newspaper cartoons, and friendly staff. 

The vegan menu options include Flapjacks, a southern veggie burger called the Dixie Burger, the Ultimate Vegan Breakfast which includes tofu scramble, toast, soy sausage, and home fries, and the dish I went with - Vegan BBQ Breakfast. This one excited me most, it had seitan covered in a homemade BBQ sauce, with melted Daiya cheese over Texas toast, served with tofu scramble and home fries. It was a dirty, sloppy mess of a meal and that's just what I was in the mood for. The portion was huge! I loved the sweet BBQ sauce and it was such a treat to get a slice of cheese-covered Texas toast. The home fries were almost like potato chips, thinly sliced circles. The tofu scramble was a bit on the dry side, but I don't have much to compare it to since I've only tried one other not-so-great vegan scramble. 

Vegan Options - Allston Diner

I consider brunch to be the hardest meal to get as a vegan. Sure you can always order oatmeal and a bowl of fruit, but brunch is supposed to be a heavy, indulgent meal and sometimes after a big weekend that's what I want. Overall I was happy with my meal and the experience. I would go back.

Allston Diner

431 Cambridge Street

Allston, MA 02134

Allston Menu (No website available)

Dining In - Simple Side Salad with Shallot-Dijon Vinaigrette

Simple Side Salad with Shallot-Dijon Vinaigrette - Chloe's Kitchen

Sadly, it's taken me quite a while to get to the Soups and Salads section of Chloe's Kitchen. All of the entrees sounded so appetizing that I spent my time focused on those first, but with summer around the corner it's time to lighten it up a bit. I recently tried California Chipotle Chop Salad with Lime-Agave Vinaigrette and it met the high standard I have for Chloe's recipes :) This one delivered as well! Just as the name suggests, it was simple to prepare and more creative than a typical side salad.

This marks the first time I ever used beets in a recipe! For the longest time I avoided this purple vegetable. They have a bad reputation for their texture and appearance, but their health benefits outweigh those things. Now that I’ve expanded my palate I’ve discovered I actually like them. I was able to find cooked beets in the refrigerated section of Trader Joe’s, right next to the cooked lentils.

This colorful salad is the perfect start to a meal. It’s not too filling since it is lacking some protein. The dressing was creamy and a pretty pale yellow color. I enjoyed the mustard flavor and the shallot was a nice change from onions or garlic. I would definitely make this again, especially the dressing. You can find this recipe and others in Chloe's Kitchen (buy your copy here).

 
Shallot-Dijon Vinaigrette
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 medium shallot, chopped
1/4 teaspoon sea salt

Simple Side Salad
4 oz. mixed greens
1 large tomato, chopped
1/4 cucumber, thinly sliced
3 tablespoons carrots, peeled and shredded
3 tablespoons beets, cooked and shredded
2 tablespoons fresh parsley, finely chopped
Ground black pepper

To Prepare Shallot-Dijon Vinaigrette:

Add all five ingredients to a blender and pulse until well combined. It will look yellowish and creamy. 


To Prepare Simple Side Salad:

Toss mixed greens, tomatoes, cucumber, carrots, beets, parsley and Shallot-Dijon Vinaigrette together. Season with black pepper.

After Tossing the Salad

Dining In - California Chipotle Chop Salad with Agave-Lime Vinaigrette

California Chipotle Chop Salad with Agave-Lime Vinaigrette - Chloe's Kitchen

This salad is perfect for spring and summer. It would be a great addition to any outdoor party or cookout. It's cool and refreshing! Compared to a regular garden salad, this is much tastier and much more filling. I really liked the tangy-sweet dressing, the black beans, and of course the avocado. The quinoa is also a great addition (cooking it just adds one additional step not listed in the preparation instructions). I prepared this for a meal for myself, though the serving size is 4-6, I got a little carried away and probably ate 2-3 servings (at least it's salad!).  You can find this recipe and others in Chloe's Kitchen (buy your copy here).

Agave-Lime Vinaigrette
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave syrup
1/4 cup lime juice

Chipotle Chop Salad
1 tablespoon olive oil
15 oz. can black beans
1 garlic clove, minced
1/4 teaspoon chipotle chili powder
1/2 teaspoon sea salt
1 head of romaine lettuce, roughly chopped
1 large tomato, diced
1/4 red onion, chopped
1 avocado, peeled, pitted, diced
1/2 cup quinoa, cooked
2 tablespoons fresh cilantro, finely chopped


To Prepare Agave-Lime Vinaigrette:

Place all four ingredients in a blender and combine. Set aside


To Prepare Chipotle Chop Salad:

In a small saucepan, heat oil on medium heat. Add beans, garlic, chili powder, and salt. Stir together. Allow to cook for about 5 minutes and remove from heat. Set aside.

In a large serving bowl, combine lettuce, tomato, onion, avocado, quinoa, cilantro, and seasoned beans. Pour a few tablespoons of dressing and toss salad. 

Dining Out in Boston - OTTO Pizza

Roasted Tomato & Basil Pizza - OTTO Pizza

OTTO is a gourmet pizza chain quickly gaining popularity in the Boston area. Originally founded in 2009 in Portland, Maine there are now three locations in Boston. They feature a thin, delicious, and vegan-friendly crust that can be topped with a large variety of things, that includes a menu with over 20 interesting pizzas. Some of the most requested are those that are a bit unusual, and unfortunately not vegan, like mashed potato, bacon, and scallion pizza, or the three-cheese tortellini pizza (yes, that means pasta served on top of pizza!). They also offer gluten-free crust, but unfortunately it is not vegan-friendly because it contains eggs.

Roasted Tomato & Basil Pizza - OTTO Pizza

When they first opened it seemed like the staff was not consistently trained on what to offer vegans, but now they seem to have a good handle on it. Amongst their wide variety of vegetable toppings there are a few that are not okay for vegans, just be sure to ask. Here's what I've tried in the past - Roasted Tomato & Basil with red sauce (#16 without Ricotta), Zucchini, Summer Squash & Spinach (ordered once with red sauce, once without sauce). I preferred the latter, it tasted fresh and was a unique topping combo for a pizza. I liked it without any sauce because the sweet flavors of the veggies came through. A small pizza makes for a good meal, with a couple of leftover slices (..maybe).

Zucchini, Summer Squash & Spinach Pizza - OTTO Pizza

OTTO Pizza

289 Harvard Street

Brookline, MA 02446

OTTO Pizza Website

OTTO Pizza

888 Commonwealth Ave

Boston, MA  02215

OTTO Pizza

1432 Massachusetts Ave

Cambridge, MA 02138

Dining Out in Boston - The Friendly Toast

Vegan Valhalla - The Friendly Toast

When you walk into The Friendly Toast you are going back in time. The walls are painted a vibrant green and they are covered in wacky artwork and advertising from the 40s, 50s and 60s. It's fun, colorful, quirky, unique and unlike any other restaurant in the Boston area. There is another location, the first one that opened back in 1996, in Portsmouth, NH. In this cool atmosphere with interesting and laid back staff, you can feel comfortable and enjoy a great meal. They specialize in breakfast/brunch foods, but also offer a long list of sandwiches, wraps, and salads. There is a huge drink menu with creative concoctions. Be prepared for a nap afterwards. The portions are huge and the food is delicious so a food coma is very likely to set in post-meal. 

 

Identifying itself as alternative, funky, and a little bit hipster it's no surprise that they are aware of the vegan diet. There is only one clearly labeled vegan option on the menu, but the waiters know what sides are okay and what other meals can be modified. I've had the Vegan Valhalla a couple of times. It's  a burrito made with a flour tortilla, sesame-baked tofu, brown rice, scallions, sauteed portobello mushrooms and baby spinach, with tahini sauce. It comes with your choice of side, I got the seasoned homefries. It is a very filling meal and can sometimes be a bit greasy, so I request it light on the oil. I really enjoy the savory flavor of it. It tastes like junk food and sure, it's not light on the calories, but the ingredients are still healthy and not processed (...just the tofu). 

Sandwich & Burrito Menu - The Friendly Toast

Vegan Valhalla Burrito - The Friendly Toast

If you can help it, try to avoid the typical brunch hour because you will have a long wait with the hungry, hungover crowd. My advice - keep sleeping in long enough to go for a mid-afternoon meal :)

The Friendly Toast

1 Hampshire Street

Cambridge, MA 

The Friendly Toast Website