I won’t lie, I’m one of those people. The people that prefer cold brew to nearly any other type of coffee. Okay, that’s kind of a lie, because during the cooler seasons I am ALL about lattes. But, other than that, I’m a cold brew girl. How can you oppose a coffee that’s less acidic, less bitter, and retains freshness and healthy oils for longer? You can’t.
I typically use my 12-cup french press to make cold brew coffee and have been think of different ways to change it up and experiment with the flavors. That’s when I thought, “Hey, self, what if I added fresh mint and cacao nibs to the coffee grounds and make a mint mocha cold brew?” So, that’s what I did! Part of the idea stemmed from when I made Fran Costigan’s recipe for Chocolate Vodka, last year, which soaks cacao nibs in vodka. Spoiler: It’s SO GOOD, and makes great gifts.
Usually, once I am done with the coffee grounds I’ll dump them into my composter. But, after using a couple of great coffee scrubs recently, I thought of going a different route! Remove the mint, dry out the grounds and nibs and mix them up with some essential oil, sugar and more oil and you have an awesome scrub and little to no waste.
Maybe it’s just me, but I don’t mind being caffeinated while having smoother skin. Or you could be less selfish and give the scrub to a cool friend for the holidays!
And because this post is in the #treatyoself category, I’ll be posting up the instagram giveaway tonight, so keep an eye out for that! You seriously won’t want to miss it.
French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!
Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.
I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!
So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.
Halloween is just around the corner, which means that themed parties are in full swing and fun food ideas are everywhere! This cute appetizer/dessert came to me after staring at some adorable crab apples for about a half hour trying to figure out just what the heck to do with them. Should I cut them up and use them in pies? Maybe I should poach them in wine… or what if I cut them into eyeballs? Nope, little apple-lanterns it is!
Of course I had to stuff them with peanut butter and raisins, although a vegan caramel filling would be great, as well. Now, you don’t have to carve the little faces into each one if you’re making a lot for a party, but it really does make them that much more awesome. You could also cut the face all of the way through to have a slightly oozy, creepy apple-lantern.
One of the downsides of living in Southern California is that it may be Autumn on the calendar but it’s only now getting into the mid-70s. What are seasons? I’m usually in Michigan this time of the year, visiting family, but I don’t foresee that happening anytime soon, so I don’t think I’ll actually get a dose of cool weather until January. (Wah, right?) But, I am super thankful that it’s under 80F right now, so I’ve decided that turning on the oven doesn’t seem like a cruel punishment!
If I was to tell you that I didn’t care about pumpkin, I’d be lying. Although, I can definitely say that I love ALL squash and that I think Pumpkin (spice) hogs the spotlight a little too much. Alas, sometimes I just need to satiate that pumpkin craving, and these muffins were perfect for that. I modified the Pumpkin Banana Nut Bread recipe from my Great Vegan Pumpkin eBook, added some ingredients and made them into single-servings for a tasty breakfast idea.
Another thing that I’ve been doing lately is directing more of my attention to my freelance photography work and keeping my portfolio up to date, so if you want to see a little of what I do outside of Vegan Yack Attack, give it a look! The latest post is of the wedding that I shot in early September and I love how the photos turned out!
I’ve also been trying to have more fun with my camera and equipment, so Corey and I have done a couple of random shoots here and there; one of them being a pumpkin shoot (as depicted below)! Did you know that you can buy levitating pumpkins?
Back to the recipe! These muffins are ULTRA-moist, filled with spices, crunchy pecans and rich chocolate chips. Are you drooling yet? Well, there’s also pumpkin, super-ripe bananas and some whole wheat flour for some healthiness. Make these on a Saturday morning for a perfect breakfast snack paired with a warm cup of coffee.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!