Portland vegan desserts

In the four days Shawn and I spent in Portland, I ate more food than I ever thought possible. With so many vegan restaurants, it’s not even possible to try everything, but we were on a mission to test as much as we could. One of the highlights was being able to visit some completely vegan bakeries which Los Angeles is sorely missing. The most amazing treat that we tried, I believe was the raspberry coconut cream pie from Back to Eden. I don’t even like coconut, but oh my god, this pie was heavenly. Fluffy and sweet with the perfect crust.

Back to Eden was basically the last place we went before we headed for the airport. After getting numerous recommendations, we had to go there before we left. I tried a chocolate marionberry cupcake and also snagged some marionberry bread for the plane. I don’t even know what marionberry is but it is damn good. The fruity frosting on the cupcake was rich and amazing. The marionberry bread was moist with just the right amount of sweetness.

They had a case full of delicious treats including whoopie pies, tartlettes, chocolates and other savory items like quiches. The whole place is adorable. Oh yeah, and they have soft serve.

Of course we visited Sweetpea Baking Company. Actually we visited quite a few times.  Everything we tried was super good. I loved the cute little zucchini cake. We also had cookies and donuts and…

Loved how cute these pride cupcakes were. They were completely sold out on our second visit. We really tried to make it for their Sunday brunch but couldn’t get there in time. Not to mention, the idea of eating a huge brunch was a little terrifying considering all the food we had the day before.

We stopped in Saint Cupcake Deluxe just to check out the selection and were happy to find a handful of vegan flavors. This shop was super sweet and not only had cupcakes, but also had a lot of sweet cupcakes supplies. It was also attached to Noun, a shop where I wanted to buy basically everything.

It’s not a trip to Portland without Voodoo donuts. Do I really have to say anything about these guys? So good. While I usually prefer risen donuts to cake donuts, the chick-o-stick donut is a must have. It may have been my favorite. I’ll probably have to try them again to see.

Wow, that’s a lot of dessert. That’s not even everything. I drank a lot of coffee to counteract the sweetness. That makes sense, right? This soy latte from Stumptown was one of the best I’ve ever had. I mean, Intelligentsia good. Damn I want one now.

personal detour

Last weekend Shawn and I went to Portland. Neither of us had been before and it seemed like a heaven of vegan food, bicycles, delicious coffee and exceptional beer. I can’t even put into words how amazing a trip it was. I’ll try, soon anyway. Pictures help.

The craziest thing happened on our trip though. Mr. Little Vegan Planet himself asked me to marry him!

Surprised? I was! Not to mention he got me the most beautiful vintage ring. It’s 100 years old and platinum and has a pink diamond in the middle and I love it. It’s perfect. I’m so happy and I had to share my happiness with you.

I’ll have some posts about our trip coming up, so get excited. Lots of fun adventures, craft fairs, cute stuff, amazing desserts and fantastic drinks. Plus more food than this little blog can handle.

May adventures

Oh dear oh dear it seems that I have almost let an entire month go by without posting at least something on my beloved Cute and Delicious. It’s not for lack of cooking or crafting or baking or photos either. I’ve been a busy girl on all fronts. Some of these things really do deserve to be shared, so I’m going to try and give you all a visual taste of a few things I’ve been up to in the past few weeks. Shall we get started?

For the first time in forever, I was able to go to the famed Pasadena flea market. We walked around for hours and there still wasn’t enough time to see everything. I had forgotten how many beautiful trinkets and quality vintage items they have. I snagged up a few little things, like the owls you see above and a lovely red polka dot dress.

There are just so many things though, it’s nice to just see some of the awesome old stuff people collect. Like all these cameras.

We also saw the cutest dog ever. She was a rescue puppy with only one eye. So sweet, her owner just handed her over to Shawn and she was just like a little stuffed animal. Extra fluffy and calm. I’m kind of obsessed with animals that are missing limbs or eyes. Ok I’m weird. Anyway, just a reminder, there are some amazing animals out there that need homes just waiting to be adopted.

For Mother’s day my mom wanted a cherry pie. So I pitted a lot of fresh cherries. 6 cups of cherries actually.

I’ve never been into cherry pie to be honest. I realized, after making this pie, that it is only because I have not had a quality cherry pie.

It was so good, we couldn’t wait for it to cool completely and ate it when it was still a bit saucy. Oh man I dream of this pie. Sweet sweet cherries and a flaky, crispy crust. Yum.

I also stitched up this little hedgehog from a pattern from Sublime Stitching. He’s so adorable but I can’t quite decide what to do with him yet. Any ideas?

I’ve also been testing tiramisu recipes. I never realized how many different ways there are to make tiramisu, let alone a vegan one. It’s been quite a delicious adventure.

There has been so much more, but perhaps that will be for another post. You can also see a few of the things I’ve tagged along on to over at little vegan planet.

pie oh my

So I made some pie. Two in fact. Two pies. In one day. For no occasion. There is possibly something wrong with me.

I’m also going to give away an apron. It’s really cute. You could win it.

Back to the pies though. One is a caramel peanut butter pie inspired entirely by this caramel pudding.  The other, is a raspberry rhubarb pie kind of sort of from the lovely Babycakes cookbook.

I started the caramel peanut butter pie with a cookie crust. This is probably the easiest crust you’ll ever make. All you have to do is mix 2 cups of cookie crumbs (that’s about 18 sandwich cookies) with 5 Tbsp of melted Earth Balance. Press this mixture into a greased 9″ pie pan. Put the whole thing in the fridge. Ok, done with that part.

Next is the peanut butter. Also, easy as hell. Using an electric mixer, beat together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar and 1 tsp vanilla extract until all combined. Then press this into the prepared cookie crust. It should cover just the bottom.

So that bit is a breeze. Tell yourself making the caramel pudding will be as well. It will be! Just be patient. When you literally have to watch sugar boil for ten minutes, just imagine the wonderful pie you will have at the end and don’t even think about stirring. Or you can scrub your oven top. That’s what I did.

Anyway, yes, just be patient, it will all come together even if it takes awhile. Even if it seems like it’s going wrong. Just be careful not to stab* or burn yourself with the caramelized sugar. But seriously, you’ll be fine.

As I mentioned, the caramel pudding recipe can be found here written out for you by the lovely Joy the Baker. To make it vegan, I just subbed the 4 cups of whole milk with 3 cups of mimicreme mixed with 1 cup soy milk. Then, after letting the pudding cool slightly, pour into the pie crust that has been hanging out in the fridge. Let cool completely in the fridge for a few hours (just enough time to make another pie) and you’ll have one decadent and amazing caramel peanut butter pie.

See? Looks tasty and oh it is. You may want to put some whipped topping on here, but that’s really your call. Really, this pie is damn good.

But don’t forget, there is another pie too. I decided to finally try my hand at an almost gluten free and sugar free recipe from Babycakes. Ok so it’s not exactly the most complicated of low gluten experiments, but it’s a start…next time I’ll go full gluten free, just wait.

So the crust is a spelt crust, remember I said it wasn’t entirely gluten free. Now let’s not kid around here, this is some damn good crust. I may have eaten a few pieces before putting it into the oven. I could possibly use this crust always. Possibly.

This is the part where I tell you that I didn’t exactly follow the rest of the recipe for the pie. Mainly because where in the hell do you get dried rhubarb? Is this a common ingredient? Who knows. I used frozen. I should have defrosted it. I didn’t. I also used raspberries instead of strawberries. Whatever.

Also, when I got to part where you have to roll out the crust, I discovered my rolling pin had gone missing. (Hey mom, did I leave my rolling pin at your house?) That made it a bit difficult to do everything. So my crust was not rolled out as thin as it should have been and other things. It still tasted good.

Despite me making some pretty major pie recipe sins this still tasted lovely. I ended up cooking it for about 10 minutes more though, and it was a bit, um, soupy. Like I said, should have thawed the rhubarb. Seriously though, I think I’m about to be a big fan of this agave sweetened business.

So there you have it ladies and gentleman, pies for dinner this lovely sunday night.

Oh yeah, and the apron. Do you remember back during the holidays I made some aprons for Christmas presents? Well I am a jerk and never gave one to it’s intended recipient. It’s nearly the end of April and it’s just been sitting in my closet. I think it needs a home. I will just give my friend a cooler present next year. Now it can be yours! Think this apron is cute? Just leave a comment on this post telling me your favorite kind of pie and I’ll randomly pick a winner by May 1st. Then you can make pie in a cute apron.

*yes I have done this. it hurts.

Update: And the winner is…Monica. Congratulations!

Spring cookbook from the Blissful Chef

Recently, Christy, the Blissful Chef, was kind enough to give me a copy of her new e-cookbook Cooking with Seasons: Spring Edition. After glancing through the recipes, I was highly excited about the delicious looking, but thoroughly healthy recipes. I couldn’t decide on just one to try so I made two: the Barley Stew with Japanese Vegetables and the Hiziki Lentil Pate.

but first,  a little story…

When I was six years old (yes we’re talking pre-school age here), I had my cholesterol tested and came in over 300, which is really just insane. My dad did some research and decided to put us both on a macrobiotic diet to remedy the situation (which he blamed on my love of McDonald’s chicken nuggets, gross!). In retrospect, I think it’s pretty cool considering that now people turn immediately to medications instead of diet change to fix their health problems. At the time though, I was not thrilled with the brown rice and steamed vegetables I would get for lunch every other day. I still don’t particularly like brown rice to be honest. In any case, making these recipes, the barley stew in particular, totally brought me back to the flavors of my childhood, in a much more appreciative and mature way. I can see now the subtleties of combining flavors and textures to come up with something that is not only truly delicious, but also full of nutrition. Oh yeah, and I should add, eating macrobiotic as a kid completely normalized my cholesterol in no time at all.

but back to the recipes…

This lentil hiziki pate is really great in that it has a complex combination of flavors while still being very subtle. The texture is lovely; grainy but soft. We ate a good deal of it up on some flax crackers. I loved the undertones of the hiziki that came through without being too strong at all. The recipe makes a whole ton which would be perfect for serving at a party or just as a guilt-free snack.

The ingredients are simple and the whole thing was extremely easy to prepare. It came together quickly and we ate it still warm. It was equally as good the next day, chilled.

I chose to use red lentils because that is what I had at home, although I’m sure it would be equally as good with regular lentils. My only mistake was not looking at the price of the hiziki when I purchased it. I highly recommend you look for a reasonably priced hiziki (aka, not at whole foods).

This stew may have worked it’s way into my heart as a new favorite. While I’m a fan of hearty filling stews, this one manages to be both of those while not giving you that weighed down feeling. Again, the flavors are understated but it allows you to taste each element of the stew on it’s own.

The kabocha squash is slightly sweet with a perfectly soft texture. Since I had a bit left over that didn’t go in to the stew, I’m looking forward to trying other ways of cooking this dense squash.

The barley brought everything together in the stew, giving it a wonderfully mushy texture. I really mean mushy in the best of ways. It was lighter and tastier than many other grains I’ve had in stews. Oh I loved it.

The burdock was another new taste for me. I wasn’t as in love with this but it added a contrasting texture and flavor as well as some added nutrients.

I was surprised at how much I enjoyed the daikon as well.

Oh and the barley miso, so wonderful. Such a strong flavor and yet part of me wants to eat it with a spoon.

All together these elements make a fantastic stew. Not only does it taste great but it actually makes you feel good. It is amazing how eating whole, unprocessed foods can make you feel. Perhaps it is time to do a little spring cleaning and try out some of these recipes. I can’t wait to make more of them. I’m particularly excited about the Basil UnCeasar Salad with Pumpernickel Croutons. Sounds awesome, right?

You can get these recipes and more in the e-cookbook from the Blissful Chef for a discounted price here!