What a weekend! It all started when I got out of work late Friday night and got to baking some vegan and vegan/gf cupcakes for a friend’s wedding. Stayed up late, afraid that I would fall asleep and lay my head into the mixing bowl at any moment. On Saturday it was rush-rush-rush all morning, icing cupcakes, getting last-minute shoes for the wedding while also getting ready for LA Vegan Beer Fest afterward. The ceremony was gorgeous and I am so happy for my two good friends and their special day.
Talk about a “fashionably late” entrance, I got to the LAVBF at 4pm after an hour-long drive from Orange County! But, I was still able to squeeze some tasty foods and chats with great people in the 2 remaining hours. Going to the fest has been a tradition for me, and this was my 4th one! I can’t wait for next years.
Sunday was more visiting with friends that were in from out-of-town, tasty vegan eats (like a vegan churro in swirled soft serve, SO GOOD) and a dinner at Shojin on Monday night (another fantastic meal). Now, it’s back to work shooting cookbooks, making food over at Whole Foods and blogging for y’all, of course!
I made this incredible coffee cake on Mother’s day for my family/boyfriend’s family and everyone loved it! I have a mixed berry version on the blog and a pumpkin pie version in my Great Vegan Pumpkin eBook, as well. I’d have to say, this one is a new favorite for me! My next version will be with Apple Pie Filling, me thinks.
I’m pretty confident that many of you have heard of or eaten baked goods from Entenmann’s Bakery or Hostess store of some kind. Well, (un)fortunately for my family and I, we live just a couple of miles away from one. When I was younger, we would all go there once a month and stock up on soft chocolate chip cookies for me, chocolate covered donuts for my sister, and the occasion coffee cake. Even as a youngin’ I was a huge fan of this wannabe-dessert-breakfast-thingy. Sweet and soft, it was a great snack.
Now, it has been YEARS since I’ve had coffee cake. If I had to guesstimate, the last time I enjoyed one was about a decade ago. Phew. Luckily, I spotted a (non-vegan) recipe for one, that caught my eye, in a food magazine! Instantly, I was inspired to morph it into a compassionate and great-tasting dessert-breakfast-thingy. It took two tries, because apparently I suck at reading directions, but both times it was delicious.
What I have here, is a recipe for coffee cake that really isn’t too hard to make, and is a total crowd pleaser. Like it’s namesake, it is impeccable when enjoyed with a cup of coffee, although mine have all been iced as of late. I dare you to leave it out on the counter! The second batch that I made of this cake is almost gone, and it was ready to eat yesterday afternoon. That should give you an idea of just how addicting this stuff is.
Slice off a piece and bring it to a friend, or maybe even a friend that happens to be your hair dresser! I may have done both. Speaking of hair, I’ve gone from nearly platinum-white to a dark maroon. It’s the first time that I’ve gone red in my life, and so far I’m loving it! (Sorry about the selfie)
Halloween is over, and for the second year in a row I have not let my jack-o-lanterns go to waste. After chopping out their faces, morbid I know ;), I baked them, scooped out their flesh and bagged ‘em up to be preserved in the freezer. Of course, I kept some in the refrigerator for me to use NOW and I’ve been puttin’ it in everything!
I have a whole lot of love for oatmeal, I mean, you couldn’t tell by all of the recipes I have for it, could you? It’s the perfect breakfast, in my mind, and so easily customizable. The fresh-baked pumpkin meat is amazing in this, you could use canned pumpkin if that’s all you have on hand, but if you haven’t baked up a pumpkin before I strongly recommend that you do so.
1/2 Cup Rolled Oats
1/2 Cup Cooked Pumpkin, chopped or pulled apart
1 tbsp. Maple Syrup
1 1/2 tsp. Pumpkin Spice
1/2 tsp. Earth Balance
A pinch of Salt
3/4 Cup Water or Non-Dairy Milk
Place all ingredients in a small pot over medium heat and stir together until evenly combined. Simmer until it’s the thickness you desire, I usually end up cooking it for around 5-7 minutes. Top with a little drizzle of maple syrup and a pinch of pumpkin spice and you have the perfect, fall breakfast!
One thing that I absolutely love about most vegan food, including this breakfast, is that it feels like indulging but without all of the guilt! Take one look at this oatmeal and you think that you could definitely bake it up and have it for dessert. But, with half of it made up of pumpkin, you have a low-calorie and filling dish that’s packed with Beta-Carotene, Fiber, Potassium and Zinc (which is a great mineral to feed your immune system with during cold/flu season!).
Also, I am participating in this month’s bloghop! It’s all about #squashlove and sharing many delicious recipes amongst the blogging community! Check it out and add your recipe to the bloghop, plus the widget.
Need an extra boost this morning? Maybe you’re hungover and have a busy day ahead of you? (Guilty as charged) This oatmeal has the nutrients to start your day off right, but with an lil’ kick of caffeine from coffee and cocoa! Oatmeal is one of my favorite dishes to make because you can so easily customize it and make it super delicious.
Edit: Cocoa has theobromine not caffeine, but they have similar chemical compositions. -Thanks BatesNursery!
Ingredients (1 Serving)
1/2 Cup Rolled Oats
6 oz. Hot Brewed Coffee
1 1/2 Tbsp. Cocoa Powder
1 1/2 Agave Nectar or Maple Syrup
1 Tbsp. Ground Flaxseed Meal
Mix all dry ingredients in a bowl. Add hot coffee and sweetener, stir together and let it set for 2-3 minutes. If you want the oatmeal to have a little thicker of a consistency microwave it for 30 seconds. And obviously, enjoy!
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]!