Manifest Vegan Recipe Testing

Last year, I was fortunate to be able to test recipes for Allyson Kramer's (of Manifest Vegan fame) upcoming cookbook, Great Gluten-Free Vegan Eats. Since my mom has Celiac disease, I was able to share a lot of these treats with her. Here's a preview of what to expect from this fantastic volume.

Spicy Sesame Noodles

Chocolate Muffins (My mom has repeatedly requested these since I first made them.)

Stuffed Cabbage

Banana Bread Scones

Roasted Cauliflower
(with a secret ingredient!)

Vanilla Bean Ice Cream

Kasha Breakfast Bars

Almond Butter Cups

Mochaccino Milkshake

Lemon Biscotti

Pumpkin Chili

Cherry Vanilla Bean Pancakes

Sweetheart Cookies

Cheesy Broccoli Soup

Coconut Rice with Peaches & Rum Raisins

Chewy Chocolate Chip Cookies

Mac 'n' Cabbage Polenaise

I'm missing photographs for the Minted Green Pea Bisque, Cashew Cream, Chocolate Hazelnut Butter, Tofu Feta Crumbles, Butterscotch Amaretti, and Creamsicle Smoothie. The book is due to be published on July 1, 2012, but Allyson has just posted several sneak peek recipes to tide us over in the meantime.

Sinfully Vegan

Lois Dieterly released a revised and updated version of Sinfully Vegan last year. I've had the original probably since it's 2003 release and it has the distinct honor of containing the recipe that convinced my brother that soy milk is awesome. I made the Orange Creamsicle Smoothie for Mother's Day brunch many years ago and it tasted just like the Orange Julius drinks of our childhood.

One aspect I love about this book is that there are savory recipes in addition to dessert recipes. I definitely plan to make the Peach Salsa with Tortilla Triangles at some point. There are decadent recipes and healthful recipes, classic recipes and nontraditional ones. So far, I've prepared three recipes from the new version and each one has been lovely.

Peaches 'N' Cream Ice Cream (topped with test recipe granola from Dreena Burton's upcoming cookbook Let Them Eat Vegan)

Peanut Butter Balls (these were a gigantic hit at work)

Not pictured is the Rich Hot Cocoa, which is my go-to vegan hot cooca recipe and is omnivore approved. I'm looking forward to trying the many recipes I've marked in this book and to continuing to share the deliciousness.

Appetite for Reduction

I've been busily cooking from Appetite for Reduction since I received it at the end of 2010. What stopped me from not posting about it until now was that I kept thinking "It doesn't make sense to write about it yet because I still want to make this recipe and this one and this one..." Clearly, that type of logic could go on infinitely with a book this great.

Forty-Clove Chickpeas & Broccoli


Hottie Black-Eyed Peas & Greens

Upside-Down Lentil Shepherd's Pie (atop a test recipe for Manifest Vegan's mashed potatoes)

Black Bean, Zucchini, & Olive Tacos

Although I can't find a photo in my archives, I also made the Arabian Lentil & Rice Soup. Each recipe I've prepared from this book has been healthful, satisfying, and flavorful and there are numerous recipes on my want-to-make list. I'm pleased that Isa Chandra Moskowitz took into consideration the desire some people have for low-fat cuisine (in the past, I've always eliminated the oil from the recipes in Vegan with a Vengeance, Veganomicon, and Vegan Brunch) and that she thought to not include a dessert chapter in this book (I love dessert; it just makes sense to not include a dessert chapter in a cookbook of this nature). Her creativity and variety are wonderfully showcased in this volume and I can't wait to taste what's next.

Vegan Dining at the Four Seasons

In the nick of time for holiday gatherings, the Four Seasons in Beverly Hills has created a diverse vegan menu exclusively for their Windows Lounge. I was privileged to attend an all-vegan tasting of the new menu items before Thanksgiving (all photos in this post were taken at the event and were provided to me by the Four Seasons as my photos were too dark).

Vegan STREAT Menu (Street inspired vegan dishes available from 4:00 PM, created by Executive Chef Ashley James.):



Jicama Tostadas: crispy corn tostada, roasted tomatillo salsa, jicama cilantro slaw, avocado $8



Morelian Gazpacho Salad: jicama, watermelon, papaya, pineapple, cucumber, orange juice, chilli salt $9 (Seen at back of the above photo.)

Real Fries: the best fries in the City, Chef Ashley’s house made ketchup $9



Handmade Quesadilla with Corn and Mushrooms: corn tortilla, soy cheese, charred corn, mushrooms, onion, cilantro, salsa Molcajete $12

Eggplant Coconut Curry: crispy pappadums $12

Young Hollywood Salad: Farmers market greens, strawberries, blueberries, avocado, cucumbers, tomatoes, hemp seeds, Napa wine vinaigrette. $22 (Seen at left of the middle photo.)

Vegan Chocolate Chip Cookies with Chocolate Mousse (I believe this was a special dessert created for the event only and isn't on the menu.)

Everything was delicious (although I did find the quesadilla a bit greasy) with my favorite dishes being the Morelian Gazpacho Salad and Eggplant Coconut Curry, which I would have served with rice rather than the too-delicate pappadums.

For vegans in LA, having an upscale, mainstream dining option where omnivores will also be happy is quite a coup. If the vegan menu were offered all day rather than only after 4 p.m., I'd most definitely suggest this for our annual office holiday lunch. It would also make a fantastic date location just as easily as it would work for a client or out-of-town family dinner.

I have a couple caveats, one of which is to make sure not to eat the snacks that are available on the bar and tables. Despite the fact that I attended an all-vegan tasting, there were non-vegan bar snacks arranged in dishes on our reserved tables during the cocktail portion of the evening. It was a very unfortunate oversight that was rectified by the removal of the snacks from the tables, but not until after people had partaken. The other is that the Young Hollywood Salad is exhorbitantly priced at $22! All the other menu items seem to have more reasonable prices, but do keep in mind that these are considered small plates akin to tapas and not entrees.

For more gorgeous photos, check out Veggywood's post about the same event.

Four Seasons Hotel Los Angeles at Beverly Hills
300 S Doheny Dr., Los Angeles, CA 90048

I Am Grateful

It seems fitting to close my month-long ode to Cafe Gratitude with the dish that both defines and sets it apart from every other restaurant I've ever encountered. I Am Grateful is a donation-only bowl consisting of simple, nutrient-dense ingredients: a grain (option of quinoa, brown rice, or a combination), black beans, shredded kale, and the lovely garlic-tahini sauce. While the suggested donation is $7, anyone can order it and pay as little or as much as they're willing and capable. The menu says: "Payment is by donation. No one is turned away. Suggested value is $7. Feed yourself and someone in need for $14." It's a program that allows customers to experience the gifts of giving and receiving, of nourishing someone else and of being nourished by another.

There's a great story of the I Am Grateful bowl in action here.

Recently, Cafe Gratitude LA gathered a crew of community members to feed the Occupy LA participants with I Am Grateful bowls. If it hadn't been on a work day, I would have been right there serving up gratitude with them! The video of that day's experience is here.

If you'd like to donate, but don't live near a Cafe Gratitude location, please check out the Grateful Bowl Program.

I've thoroughly enjoyed sharing and celebrating my favorite restaurant during VeganMoFo this year. I am so grateful for the healthful, delicious food and for the community itself...this community is my family.

Today's Cafe Gratitude Question of the Day: What is your secret super power?

I Am Grace, Eternal, & Cool

Cafe Gratitude LA makes wonderful almond milk-based and coconut milk-based milkshakes to sweeten its meals. Above is I Am Grace, a shake made of young coconut milk, almond butter, dates, and vanilla bean.



Falling under the name I Am Eternal is a foursome of shakes in chocolate (seen above), vanilla, coffee, and strawberry flavors. They each used to have their own name under the previous menu, but the new menu grouped them together. If I had to choose, my favorite is probably the coffee shake, but they're all perfect.



Saving the best for last, my very favorite Cafe Gratitude LA shake is I Am Cool, a mint chocolate chip shake packed with nutrients. Containing VitaMineral Green, a nutrient-dense green "superfood powder," and cacao nibs, which are rich in antioxidants, this milkshake has health benefits and satisfies my mint chocolate chip cravings all in one.

(Not pictured here, but previously featured is I Am Luscious).

Today's Cafe Gratitude Question of the Day: What ignites you?

I Am Juicy

I'm sure it's no surprise that Cafe Gratitude LA excels at fresh juices. My favorite is I Am Rejuvenated, a blend of wheatgrass, apple, ginger (I pretty much love anything that contains ginger), and lemon juice with sparkling water.



I Am Divine is new to the menu; a sweet and spicy mix of carrot, lemon, and ginger juice.



I Am Healthy is exactly that: a healthful combination of kale, celery, cucumber, and lemon juice (add ginger juice for a kick!).



Another sweet and spicy option is I Am Worthy, the kale, beet, celery, apple, and ginger juice.



I Am Energized is a completely different type of spicy, though. It's an alkalizing green smoothie with kale, cucumber, celery, lemon, cilantro, avocado, and jalapeno. I ordered mine without avocado and I wasn't able to get through much of it. The richness of the avocado would naturally cut the heat of the jalapeno, so if you're an avocado lover, order this on my behalf!

Today's Cafe Gratitude Question of the Day: What are you creating?