December 24, 2023
With the motivation of making a showstopper for the big day, I embarked upon the annual challenge of assembling a vegan Bûche De Noël. And though the end result is always spectacular to look at, I have accepted that, thus far, the texture of a vegan cake rolled and compressed Read more…
June 15, 2023
I’m way into creating my own poké bowl, like this one from a place called Poke Rainbow. But then… Poof! The eateries disappear inexplicably. I really don’t get it. Sushi lunch from Kiku. Vegetarian sushi perfection Drinks after work at Shaka Shaka Tiki. Pulled in by ube, but the space Read more…
October 17, 2021
I insist on making my own cupcakes when I visit my family for my birthday celebration. Because I greatly enjoy baking and am pretty critical of vegan baked goods, in general. And where can you get vegan s’mores cupcakes with a cookie bottom, chocolate ganache filling topped with chocolate buttercream Read more…
May 14, 2017
Sometimes I make enough cupcakes, enough that I have to drive to work. With a staff potluck and a bake sale that I organized, this was the case this past week. Both events called for a special load of cupcakes. I opted for the nostalgic s’mores combination… Graham cupcakes, aquafaba marshmallow Read more…
January 4, 2016
Guittard‘s Cocoa Rouge is a wonderful red Dutch processed cocoa powder, the first in my quest of finding a go-to cocoa powder. The reddish brown is Earthy and clay-like. The deep brown chocolate cake boasts the cocoa’s richness. Those light chocolate smears are melted chocolate chunks. Once the cake is Read more…
December 30, 2015
Match #1 of the V.V. Burger Showdown Semi-Finals: I Must Break You(r Brand Marketing). Pickle Shack vs. Bareburger We are now in the Semi-Finals of the V.V. New York City Burger Showdown! Sixteen burgers in, I have tasted some amazing burgers. But with new burger options already in waiting for another match-up, this field is ever-evolving. Read more…
June 7, 2015
When it comes to serving vegan cupcakes to non-vegans, you have to capitalize on the opportunity–make a point about the delicious potential and non-weirdness of the v-word. To increase the appeal, go with well loved flavors–or even better, nostalgic flavors. And you may need to embrace both ends of the Read more…
December 23, 2014
The holidays means increased baking duty. I deliver eleven–a poison test out of respect for recipients of course. This batch was for my class’s fundraiser. Then there was my classroom holiday celebration. They got unfrosted cupcakes to dress up how they pleased. My chocolate butter cream-filled (and of course vegan) batched Read more…
April 6, 2014
Sometimes–in the world of restaurants–a lone “vegan option” beats an “all-vegan” menu. But would this be true of bakeries too? On a bright Saturday afternoon, a friend and I accumulated research on this query, visiting 6 omnivorous bakeries in the isle of Manhattan in the name of deliciousness and gluttony. Read more…
May 6, 2013
I have never baked gluten-free before… but I like baking challenges! I decided to try out both a ‘from scratch’ recipe (from the tried and trusted VCTOTW) and Cherrybrook Kitchen‘s yellow cake mix. On the left, the Cherrybrook Kitchen’s mix. Batter was very sweet (the ingredients list both cane sugar Read more…
March 15, 2012
I am happy to say that another all-vegan bakery has landed in Brooklyn! Clementine Bakery, deals cake… and muffins, and cookies, and lotsa sweet, delicious goodies. Located on the Clinton Hill-Bed Stuy border, Clementine joins the growing family of all-veganness that is growing in New York City: most recently–Blossom Bakery and Dun Read more…
January 25, 2009
Between class starting up again and several special occasions, I have spent way too much time in restaurants as of lately. Most notably was dinner at Blossom with Wok Man and some visiting friends from Chicago. It has been on my “to go” list for quite some time but the Read more…