Tag Archives: coconut

May 9, 2013

Mango Lime Sorbet

Well, it’s Thursday, which means that we are almost to the weekend! What is holding me over until then are thoughts of this past weekend, where I went to the LA Vegan Beer Fest, Gentle Barn and plenty of great vegan restaurants! Sorry, I’m really not trying to brag, but I did have a great time with some great people. One of the restaurants that I went to is a new pizza joint in Orange County, called Vegan Pizza (weird, right?) that has some awesome food, and I can’t wait to go back and try their calzone!

Aside from that, I now have time to get back into the swing of things, and am looking forward to a busy next few months. First up, I’ll be heading to Portland in a couple of weeks for Vida Vegan Con! I can’t even describe the anticipation I feel, I’m just really excited to be attending something so awesome. Once that is over, I’ll do a thorough re-cap on it; but, now I have something else for you. 

Here’s a recipe to get your mind thinking of warm summer breezes and good times. This tropical sorbet has a splash of lime and an underlying flavor of coconut from some Malibu Rum! Of course, you can leave out the booze, but if you’re on the fence about it, definitely add it in! Also, you can use the process for making this sorbet for any ice cream or sorbet-like treat, and it’s super easy.

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February 15, 2013

Lover’s Chocolate Cake

I know what you’re thinking, you see all of the chocolate involved in this cake and you may say to yourself, “I think she means Chocolate Lovers Cake”. Well, sure, this cake is for chocolate lovers of all kinds! But, this recipe is a little more involved than just chocolate. Even though Valentine’s day was yesterday, why don’t we share the love today, as well?

As you may or may not know, chocolate (or cocoa rather) is considered an aphrodisiac. But, there are also a few other plant-based foods that are on the same list, such as: almonds, asparagus, avocado, bananas, basil, figs, and garlic (dragon breath anyone?). Delicious, right? This delectable cake has 4 out of the 10 in it! See what I’m saying? Sexy cake. ;)

Here we have your oil-free cake base, with cocoa and a bit of banana, and an ultra-creamy mousse topping made with avocado, almond butter and more chocolate. Plus, it’s topped with some toasted almonds and just a few coconut flakes (which would be great toasted, as well). The whole dessert is super simple to make, and my favorite thing about this type of frosting/mousse amalgamation (say what?) is that it’s even less temperamental than typical vegan butter/powdered sugar frostings and is way better for you.

You could, of course, double the cake recipe and make it into a layer cake! Can you imagine this cake with a layer of almond butter frosting inside, while still covered in the rich, chocolate mousse? Incredible. Why do all of the great ideas come after I’m in the midst of blogging a recipe? Oy.

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January 23, 2013

Almond Joy Cookie Bites

As I said before my blog is going to look a tad different this month than most others in the past. You may have seen that I’ve done guest blog posts on other blogs before, but in January, I’m going to have a few great bloggers post on mine! Today, I’m hosting the hilarious, creative and adorable blogger, Ashlae from Oh, Ladycakes. While most of her posts involve incredible-looking baked desserts and breakfasts, she also comes up with gorgeous savory dishes every once-in-a-while. I couldn’t be happier to have her on Vegan Yack Attack today, sharing this awesome recipe for Almond Joy Cookie Bites with everyone!

Almond joy cookie bites

Hi! I’m Ashlae, the lady behind the blog Oh, Ladycakes. I’m pretty stoked to be here today to share one of my all time favorite breakfast recipes – almond joy cookie bites (in case you couldn’t tell from the photo above) (or the title of the post).

As much as I enjoy savoring a hearty breakfast at my dining room table, most mornings I’m grabbing it on the go and racing out the door. And on these particular mornings, I like a little something sweet to help jumpstart my day. This is where cookies come into play. But not butter and sugar-loaded cookies – cookies packed with natural sugars and good for you add-ins, like chocolate and coconut. And almonds. I don’t know if you’re aware but the three of them together make a pretty awesome team. A chocolatey almond coconut goodness kinda team.

Homemade almond butter
Cookie dough + shredded coconut
MIxing bowl

But, beware! It’s easy to grab a few handfuls and shove them into your coat pockets (don’t tell me I’m the only one who does this). I’d advise against doing this, as these are meant to tide you over until lunch – not ruin your lunch. If you’re grabbing them on the go like me, pack a small bag the night before. Or else you’ll be setting yourself up for diet sabotage much too early in the day. Consider yourself warned.

If you’re looking for real deal almond joys, you can find ‘em here. And if you prefer raw foods to processed, keep your eyes peeled for a raw version of these babies on Oh, Ladycakes next week.

Thanks for having me, Jackie! You’re a gem <3

Almond joy cookie bites

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January 16, 2013

Thai Curry Cauliflower with Coconut Lime Aioli

Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring. :)

My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.

That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe. ;)

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