chocolate chip gingerbread cupcakes with cardamom infused frosting

this recipe started as a far cry from what it ended up as.  it began with a gingerbread persimmon upside-down cake that was a true disaster.  all the persimmons stuck to the pan, the cake wasn’t sweet or moist enough, and most of all it had no chocolate.  but 4 or 5 tries later and the result is an amazingly fluffy and moist squad of cupcakes with little chocolate chips tucked inside of them. to top them off is a recipe i’ve been playing... Read More

raw hot chocolate

you’re probably asking yourself how it can be both raw and hot at the same time.  without actually cooking, if blended on high for a few minutes anything will warm up.  it’s a tip often used by raw foodists to make raw soups more appetizing. after a few minutes of blending the combination of fresh homemade buckwheat milk, raw chocolate powder and agave syrup gather a froth just like the real thing.  but this treat is much lighter,... Read More

holiday recipes

we’ve been a bit busy since thanksgiving and haven’t had the time to post. but i’ve still been in the kitchen trying out new recipes and rediscovering old ones.  there are a few to come, but in the meantime here are a few previous posts that will help you celebrate the season.  enjoy! dinner: spinach asparagus quiche sweet potato latkes with vegan sour cream twice-baked yams savory brussel sprouts drink: soynog simply... Read More

vegan thanksgiving: cookie-crusted sweet potatoes

we got a bit caught up – as is expected of foodies on the most culinary-centric day of the year for some – and didn’t find the time to post this recipe.  but luckily, these would be great for christmas too, any time of the year really! the topic of sweet potatoes vs. yams has come up many times in the comment section and it’s something i should finally address.  i get orange-fleshed, brown-skinned tubers from the farmers... Read More