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.
I want you to just take a few, solid seconds and check out that cupcake. Do you see that deeply colored, glistening berry center? The creamy cashew frosting flecked with dates and lemon zest that covers the rounded surface of the cake, with its wafting aromas of banana and vanilla, are enticing. Food like this you can write for hours about. It’s inspiring, beautiful, drool-inducing recipes like this that really motivate me to keep this food blog up.
Two of my friends celebrated their birthdays at a dinner last night, and I was lucky enough to be asked to make cupcakes for the shindig. It is times like these where I find that I try to get the most creative, it’s a whole ‘nother ball game when you’re baking for other people than for you and the ones that are around more often. Although, cupcake recipes with fillings are just a tad more time-consuming, it’s almost always worth it, and in this case it is TOTALLY worth it.
Berry-Filled Banana Cupcakes with Lemon Coconut Frosting
Author: Jackie of Vegan Yack Attack
Recipe type: Dessert
Deliciously moist banana cake filled with sweet berries and topped off by a creamy cashew-based, lemon coconut frosting.
2 Cups Raw Cashews, Soaked for 2+ hours
½ Cup Water
3 Tbsp. Coconut Oil
5 Dates, Pitted
2 Tbsp. Fresh Lemon Juice
½ tsp. Lemon Zest
1 Cup Strawberries, Without Stems and Diced
1 Cup Blueberries
3 Tbsp. Organic Sugar
1 tsp. Arrowroot Powder
3 Cups Unbleached All-Purpose Flour
1½ Cups Organic Sugar
2 tsp. Baking Soda
½ tsp. Salt
1½ Cup Ice-cold water
1 Cup Mashed Banana
2 Tbsp. White Vinegar
2 tsp. Vanilla Extract
Optional: Additional Blueberries and lemon zest for garnish
Place the cashews, ½ cup water, coconut oil, dates, lemon juice, and lemon zest into a food processor or high-power blender. Puree until the mixture is completely smooth, then place it into the refrigerator for it to firm up (this will be your frosting).
Next, take the strawberries, blueberries, and the 3 tbsp. of sugar, place them into a small bowl and mash them together until the mixture is still chunky, but has small pieces.
Pour the berry mixture into a small pan over medium heat, add the arrowroot powder immediately and stir it in until it is dissolved. Bring the filling to a simmer and reduce the heat to low-medium, simmer for 5 minutes.
Take the pan off of the heat, pour the berry filling into a bowl and refrigerate it.
Preheat the oven to 350°F and get 22-24 cupcake liners ready in their pans. In a large bowl, sift together the AP flour, 1½ cups sugar, baking soda and salt.
Using a smaller bowl, beat together the water, banana, vinegar and vanilla extract. Fold the wet mixture into the dry, and stir until there are no clumps left and the batter is smooth.
Fill each cupcake liner roughly ¾ of the way full and bake for 19-22 minutes, testing with a toothpick in the middle of the cupcake to see if it draws clean.
Place the cupcakes on a cooling rack (or into the refrigerator to speed up the process), until they are no longer warm. Using an apple corer, take an 1"-1¼" of cupcake out of each center.
Fill each center with the berry filling until it reaches the top of the cupcake. Once you are finished with that, using a piping bag, pipe the cashew frosting onto the cupcakes using approx. 1½-2 Tbsp. for each one.
Top with a couple of blueberries and lemon zest, and serve!
Even though everyone was full from dinner, I’m happy to report that 95% of the cupcakes were eaten (a couple were taken home) and I received only positive feedback on them. These cupcakes ended up super moist, and almost like something that you could eat for breakfast. Try them out and let me know what you think!
I’ve been a lover of Asian food ever since I was a child. I think that it started with the semi-fancy Chinese restaurant that was near my house that my parents used to take my sister and I to pretty often. Over the years the servers and managers came to know us and greet my family with big smiles and great service. A few years ago, the restaurant moved due to construction and even though they are not far away, it has been a long time since I’ve been and I haven’t really bothered to see if they have any options for me.
There were many dishes that I enjoyed, but when I was thinking up Citruslove posts for this month, the Lemon Chicken dish that I used to order came to mind. The plate was simple, because it was family style dining, with a large boneless chicken filet covered in bread crumbs and pan-fried so that the crust was extra crispy. The filet had a healthy dose of lemon juice squeezed over it to add some acidity to what was basically a large chicken strip, but I loved it. The thought of eating chicken now is a bit appalling, but this seitan version is even better! Because the seitan is baked, there is no need for frying and I’ve added some more herbs and spices to punch up the flavor.
There are a few different ways that you can alter the preparation of the seitan. I only baked it originally, but the recipe is written as to how I recommend that you cook it so that you get a better texture from your wheat meat. You also don’t have to use Panko Crumbs specifically, you may also use a bread crumb/sesame seed crust, but I like using Panko because of the large size of the crumbs and the crunchiness it has once baked.
This dish is absolutely perfect for hot summer days and nights, with it’s refreshing flavors of cucumber, tomato and fresh herbs this soup is a great way to beat the heat. I took guidance from a recipe on About.com, but changed things up a little bit. Below is my adaptation.
Ingredients (3-4 servings):
1 Medium sized cucumber, sliced/chopped
3 Tomatoes, chopped
1 Red Bell Pepper, de-stemmed/seeded & chopped
2 Cloves Garlic
2 Tbsp. Lemon Juice
1/2 White Onion, chopped
3 Tbsp. Balsamic Vinegar
1 tsp. Fresh Cilantro, minced
1 tsp. Fresh Basil, minced
A pinch of Cayenne Pepper
Salt & Pepper to taste
Put all ingredients in a fairly large blender or food processor, put the softer ingredients at the bottom to have it puree more easily. Blend until completely smooth and chill in the refrigerator before serving. I garnished my gazpacho with a dab of plain cashew cream and it was delicious!
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 me 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]!