If you follow me on social media, you know that I just spent some time in Texas attending and speaking at one of the best conferences ever, Vida Vegan Con. VVC is a media and lifestyle conference that combines the strong feelings of community with seminars about business and ethics, while also featuring local vegan businesses/products.
But, another huge part of this adventure was the road trip there and back, plus all of the freakin’ food! In this post I’ll go through a lot of what I ate from California through Arizona and New Mexico, then (BAM!) Austin, Texas. We stocked up on kombuchas, snacks and water at Whole Foods before we started our road trip in CA and then again when leaving Texas, which helped keep us going during those long drives!
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After those delicious eats, we drove straight from Phoenix, AZ. to El Paso, TX. only stopping for gas/bathroom breaks. Joni is a total badass road trip driver! It was at night so we didn’t see anything exciting really, and made sure to get up early the next morning to get a head start on our day. We lived off of snacks and sandwiches that Joni made for her, Sayward and I, until we got to Austin.
First meal there and the start of a million tacos:
Another year, another Coachella in the books! Although, I am a little sad that I’ll be missing out on Stagecoach, as it’s the most fun and easiest (work-wise) of the festivals. I’m really glad to be home, but it is short-lived, as I’m leaving tomorrow for a wedding in Miami! I’ve never been to Florida before so I’m a little excited; plus, I get to hang out with some awesome people and celebrate love!
I must mention that I put together some fantastic recipes for you guys before I left for Indio, but I didn’t end up having any spare time (seriously, none) to post them, so I’m finally getting around to it! But, before we get to the pizookie, I wanted to share some photos from my 3 weeks in the desert.
Back of the Merch Tent
Vegan Eats at Coachella
Queens of the Stone Age
Disclosure feat. Sam Smith
Grilled Veggies over Quinoa with Cajun Tahini Sauce
The Last Indio Sunset
It was an interesting time to say the least. Dust storms, tackling a thief (that was weird!), dealing with many set-backs, spending time with some great friends and of course, karaoke! I’ve missed my kitchen, bed, shower, dogs and family/friends, maybe the blogging bit, too. 😉
Without further ado, I bring you a Spring-inspired, Lemon Raspberry Pizookie! I took a shortcut and topped it with an Almond-based Vanilla Ice Cream, but you can definitely make your own. As much as I love the traditional chocolate chip pizookies, this version is insanely good, and not TOO sweet. I can’t wait to try out some different variations of this in the future.
The weather out in Southern California has decided to take a turn for the East coast, with its severe humidity and summer thunderstorms. I mean, I’m not entirely mad; summer storms like this remind me of my family vacations in Michigan, just.. not as pretty. Not only is everyone in the LA area complaining, we all have to deal with idiot drivers that are scared of the rain; things I reserve for winter! 😉 But, I have a great solution to ease the sweating, and my sister’s cat, Stitch, is here to help me share it.
I had to include him, of course, because he’s mostly black and it’s Friday the 13th. Plus, isn’t he just the cutest?! Well, maybe not the cutest but he’s certainly up there in my book. Back to the recipe, Mint Chocolate Chip Ice Cream Cupcakes. After dreaming for several days about a delicious cupcake that would cool me off, while satisfying my sweet tooth, this combination came to mind and seemed perfect.
Mint has properties of its own that will give you chills, but put it into a sweet ice cream and you have something that I would not be angry to receive a brain freeze from. Then there’s chocolate, I think just by looking at past recipes you can tell that I adore chocolate, so this was easy for me to pair up.
In a medium-sized pot, bring the coconut milk and sugar to a boil. Then adjust the heat to low-medium and simmer it, stirring frequently, for 5 minutes.
Pour the mixture into a bowl (or large measuring cup with spout for pouring), and stir in the salt, mint extract and spinach juice. Place the cream mixture into the refrigerator to cool down for 20 minutes, then to the freezer for 30 minutes.
In the mean time, Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
Then, mix the wet ingredients into the dry slowly using a whisk. Pour batter into each liner until it is about ¾ full or a centimeter from the top of the liner.
Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
Once the ice cream base has cooled, pour it into your ice cream maker and set the timer for 10 minutes (mine is fast).
Melt ⅓ cup bittersweet chocolate with 1 tbsp. Coconut oil in a double boiler until a smooth and thin consistency.
Here's where it gets interesting: when the timer goes off, carefully use a fork to dip into the chocolate sauce and flick around the ice cream maker's bowl in thin stripes.
Every 30-45 seconds or so, push the top layer into the rest of the ice cream so that it breaks apart; repeat until the chocolate sauce is used up.
Now, take your cupcakes and make a hole about 1½" wide and 1" deep in the center of your cupcake (make sure not to scoop out the very bottom. It will be roughly 1 Tbsp. or so of cupcake innards, which you can use for a trifle, cake pops, or just eat immediately like me ;).
Place the cupcake "shells" into the freezer along with the finished ice cream so that they can both harden (about 20 minutes).
Melt ¼ cup Bittersweet chocolate chips with coconut oil and maple syrup in a double boiler and stir together until smooth, turn heat on low until your ready to use it. Use the last bit of chocolate for garnish by chopping it up roughly.
When the ice cream is more firm, use a small spoon (or melon-baller like I did) and place about 1½ Tbsp. of ice cream into the center of each cupcake so that it comes out of the top.
I recommend doing this is sets of 12 so that the ice cream doesn't melt into the cupcake.
Take the chocolate sauce and drizzle it over the tops of the cupcakes and sprinkle a little chocolate on top, place in the freezer for 10 minutes, or until you're ready to serve!
Let me start this post out by saying that this recipe is not for the faint of heart. I am one of thousands, possibly even millions, of people who adore Sriracha. Do you remember in Elementary School when you said that you loved a condiment so much that you could put it on anything? Then some smart-ass kid would say, “Even on ice cream?”. Now, you can say, “YES!”
I haven’t mentioned this month’s bloghop theme because I couldn’t host it (unfortunately), but now I have a chance to participate in the Ice Cream-themed month of June! Try out this delectable recipe to keep your summer cool AND spicy, this year. With such few ingredients and the help of my new ice cream maker it’s insanely easy to make.
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, recipe or menu development, or just have a question you'd like me to answer email me at: [email protected]!
Vegan Yack Attack · A vegan food blog run by Jackie Sobon that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! There's something for everyone here!