Garden Fresh.

When I found out that I could practice yoga up in a tree at Morris Arboretum, I had to investigate.

While there weren't any yoga classes scheduled at the Arborteum, in the Chestnut Hill  area, on our visit, I was still interested in the Out on a Limb tree exhibit. Remember my fascination with tree houses?

So we rented a car, packed a picnic, and headed out. The Memorial Day roads were empty.

The Arborteum is massive. Green. Gorgeous. Not my urban neighborhood. Everything that I needed in a staycationary escape.

I even took time for a tree pose.

As steamy as it was outside yesterday, Morris Arboretum was one of the cooler places to be - there was enough shade and clean air breezes to keep us going.

In keeping with our outdoorsy day, we discovered a not-too-hot garden seating area at Talula's Garden. All of the greenery and shade provided just enough respite from the heat.

We tried Namaste from Dogfish Head. Summer Beer Brilliance. We ate mostly off the menu, asking the kitchen to prepare a vegan meal for us. Mr. had seared cauliflower and artichokes dotted with peas and foam to start, while my side of beets, almonds, and orange was a pleasing arrangement.

Our mystery entree endeared us to the kitchen yet again -  Creamy Bulgur Risotto with a variety of mushrooms (MORELS!!!) and greens was even better than the dish I had last time. We finished with scoops of rich chocolate sorbet (cocoa, sugar, water) and coffee.

This was our second incredible meal at Talula's - it's so reasonable to dine here as a vegan. Our entrees were $20. Now if you know anything about the cost of morels, then you realize that we got off easy...It was my birthday dinner and it felt very special.

What a fucking beautiful place to eat. Really. Go there and sit on one of the funny garden chairs and love things.

Vegan Brunch & Punch.

I'll always love birthday cake. But now I can't imagine celebrating without birthday punch. This cherry brandy and rum concoction with white blueberry tea makes any occasion festive and lively after each guest's first sip.

Summer Vegan Brunch Bash: Party dress from Lost + Found Boutique in Old City. Vegan Lemon-Frosted Carrot Cake from Sweet Freedom Bakery. Leave it to me to celebrate with veggies.

Cinnamon Raisin French Toast Cups. Tofu Mini Quiche. Fruit skewers. Party-friendly food...

Overnight French Toast Cups

1 loaf vegan bread, we used Cinnamon Raisin Sprouted Wheat
1/3 cup flaxmeal
1.5 cups non-dairy milk
1 tbsp vanilla
1 tbsp cinnamon
1/2 tsp ground nutmeg
Maple syrup
Small plastic or glass cups

Prepare a casserole baking dish (I used a Pyrex dish) with oil on bottoms and sides to prevent sticking. Slice bread on the diagonal. Place each piece in the baking dish. Combine milk, flaxmeal, and spices in a bowl. Pour mixture over bread slices, cover with foil and let sit overnight in fridge.

Preheat oven to 350 degrees. Bake french toast uncovered for 30 - 40 minutes.

Pour a small amount of syrup in the bottom of each cup. Slice each french toast piece into two triangles and arrange into cup so that two points are submerged into syrup. Dust with powdered sugar if you like.

Makes 10 cups.

I originally saw this idea on the Kitchn and thought it would be fun to do this vegan-style for my guests. The quiche recipe from Fat Free Vegan Kitchen happens to be amazing - we made 3 dozen and were left with one.

The day was not complete until we walked over to Frankford Hall, took in too much sun, drank beer (and sparkling wine for the birthday lady), and Ping-Ponged, family-style.

Coconuts.

So Delicious Greek Coconut Yogurt is slated to hit stores this month, but I haven't found it yet. Until that happens, I've been enjoying the regular Cultured Coconut Milk Yogurt from So Delicious.

I previously said I did not like it, after trying it twice over a year ago. It was those fruit flavors again. I've since learned that I'm a strict Plain or Vanilla person. Only with yogurt!

Well, my taste buds have matured quite a bit, because I'm crazy about this stuff. I purchased the Plain flavor, true to form, and it rocks. Especially with my favorite raw cereal...

It's silky and luxurious and has just a light taste of coconut. It has tartness that would lend itself well to savory recipes - Vegan Chaat, anyone? It has the best texture of all of the yogurts that I have tried. I can only imagine that the greek-style yogurt will be some kind of indescribable pleasure.

Has anyone tried it yet?

Until then...I'm stuck on this.

Vegan Brats at Frankford Hall.

This vegan brat fondly remembers that summer of Spaten-drinking in Munich - gartens, halls, and pretzels before every meal. 

I long to go back one day (except this time I'll probably drink more wine and less beer). Until then, there's the latest Stephen Starr entry, Frankford Hall in Fishtown. 

~It's a modern take that makes sense. 

~It's vegan-doable (the vegetarian sausage is vegan and so is the pretzel and the salad). 

~It's inexpensive and hyper-casual.

~There's spicy mustard that makes your nose burn. 

~And for the non-beer-drinkers, there's some tasty Riesling.

Some advice: Don't sit near the ping pong tables. Buy your pretzel from the pretzel girls walking around (the pretzels are bigger). Skip the valet, as you probably should take a cab home in your post-beer-hall condition. Sit by the windows! It just feels right.

This is my Fishtown. I grew up here and every new addition makes me feel like my little hometown has grown as much as I have.

Vegan Sunscreen Picks.

I'm forever on a quest to find the ultimate sunscreen.

Practicing Sun Safety, Summer 2010.

My fair skin is practically translucent. I have no choice but to pile on sunscreen or an SPF foundation on my face and neck before I go out, every month of the year. In the summer, I double up and I annoy other people by asking if they would like some. To add to my skin insanity, not all sunscreen is vegan. There are so many brands out there and many of them contain less-than-nice ingredients or a non-vegan beeswax.

So what does this compulsive member of the vegan sunscreen police look for?

1. Something that blends well. There's nothing worse than spying that dried sunscreen dust or chalky streak after an application. Sunscreens with oil tend to absorb more easily into the skin.

2. A small on-the-go tube to stash in your bag for re-apps later in the day. While many of us are religious about putting it on before we go out, how many of us actually apply more after we sweat, swim, or after we've been in the sun for hours? A balm is preferable because it's easy to do a quick swipe.

3. Non-toxic ingredients.  This goes for anything that I am putting on or in my body every single day of the day. Here is a list of sunscreens that contain Oxybenzone or other harmful ingredients, which are linked to allergies, hormone disruption, and cell damage. If you sort by score, you can find a list of safe sunscreens.

4. SPF 30, but not necessarily higher. Anything above 50 doesn't really matter.

5. Unscented or pleasant scent. Most sunscreen smells like Teen Spirit. I'll pass.

My Picks:

Badger is a great vegan option, unscented. It doesn't blend well on dry skin and can give you that white-ish look if not rubbed in carefully. But it's usually fine if you moisturize regularly.

Josie Maran for Face. The SPF 40+ Infused with Argan Oil bottle is both moisturizing and available in small containers that fit in your bag.  I use it as a primer for my lightweight Josie Maran Matchmaker Foundation. My 2-step routine is Sunscreen-Primer + Foundation. Lightweight, barely-there feel.

Josie Maran Body. I recently discovered that Maran makes a 30+ sunscreen for body that is the most moisturizing sunscreen that glides on smoothly. It is my new favorite and is what I will be wearing all summer.


Glacier Creme. Local. This sunscreen is very unisex. I saw the look Josh gave me when I showed him the Josie Maran stuff. You could tell he was iffy about putting it on, and he is generally the picture of a secure male. But Glacier Creme is very marketable to just about anyone. It's a mineral-based formula that is more matte than Maran, for the serious sun-bather or outdoor sports enthusiast. It isn't going to melt off on you. The only problem I found is that the pump bottle can get stuck if you don't use it every day and has to be cleaned out regular with a toothpick.

Lip Balm. Don't forget the lips. Tarte's SPF 15 Lip Balm is like your adult Lip Smacker.

Hair Veil. Keep your color crisp and scalp protected. Especially all my baby blondes out there. Aveda's Hair Veil is cruelty-free, smart thinking.

[josie maran sunscreen image via sephora.com]

Recipe Update: Strawberry Avalanche Shortcake

Caramelized Banana Shortcake was a wintry hit, but my initial inspiration for the recipe was Strawberry Shortcake. However, we don't mess with strawberries before spring around here. Any berries will work, as long as they're in season...

The best pint of red berries stumbled into my basket yesterday, signaling that it was time to give my recipe a re-visit. I call it Strawberry Avalanche Shortcake because the cream gives you about a good minute before it starts to melt on the warm biscuit, bringing the berries down with it. Photoshoot challenge...

Avalanche...Let your biscuits cool for a minute if you can.

This time, I scaled my recipe down to make 2 as I prefer these biscuits fresh from the oven, slightly warm.

Instead of cashew cream? I was feeling like some summer-style Whipped Coconut Cream. The coconut cream is lighter in texture but still tastes silky and rich.

Check out my video if you have any questions on how to make this creamy, buttery, fruity dessert. Here is my scaled down recipe and the Coconut Cream trick:

Strawberry Avalanche Shortcake for Two

1/2 cup spelt flour

1 tsp baking powder

1/4 tsp salt

1 tsp agave nectar

1/2 tsp. vanilla

1 tsp coconut oil

1/4 cup hot water

3 inch round biscuit cutter

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. Mix together dry ingredients, and then pour hot water, agave, vanilla, and oil on top. Combine until mixture is sticky.

Dust surface with spelt flour. Roll out dough on until it is 1 inch thick. Cut out biscuits with biscuit cutter and then place on cookie sheet, about an inch apart.

Brush tops of biscuits with oil and agave nectar. Bake for 10 minutes, or until golden. Let cool.

Strawberries & Cream

1/4 cup coconut milk, chilled in fridge overnight until solid

Coconut milk liquid or almond milk

½ tsp vanilla

1/2 tsp cinnamon

1 tsp agave nectar

Sliced berries, at room temp for best taste

Your coconut milk should be solid on top. Whip the solids with the vanilla, cinnamon, and agave. Add some of the liquid from the coconut milk or a dash of almond milk  if cream is too thick. 

Assemble biscuit with coconut cream and berries.

Serves 2. Or makes one double shortcake (with another biscuit on top) if you're feeling saucy.

My Favorite Breakfast Cereal

No, I didn't make my own cereal, but that's because the Greenwood Kitchen's locally made crisps are so good that I couldn't bear the disappointment of my own buckwheat crisp dehydrating experiment. We all know that didn't go so well.

While I'd certainly love to master this recipe, I'm quite content with purchasing these crisps, which come in flavors like Chocolate Almond, Cacao Raisin, and Vanilla Cashew, retailing for $4.49 for a two-serving bag. Yeah, that's a lot less economical than buying a box of Kashi, but these are so satisfying in a giant bowl of fruit and vanilla almond milk sprinkled with coconut and cashews. It fits my Dessert-for-Breakfast ethos: Start the day sweet and you're less likely to seek out sugar throughout the day.

You can order from the Gluten-Free, Vegan Bakery, Greenwood Kitchen, on their Etsy storefront, or stop by their list of retailers on the site. I purchase my crisps at Essene in the raw foods section.

Super Hummus.

There was Fat Free Hummus. Now there's Super Hummus. Can you really improve upon hummus? One of the healthiest spreads out there?

Super Hummus from Nasoya claims to have "Twice the Protein and Half the Fat" of regular hummus. Is anyone worried about overdoing it on hummus? Even restaurant hummus drizzled with oil and rich with tahini is still a wonderful choice.

If you really want to up the nutrition and lessen the fat in your hummus, make it at home so that you know what is going into it. Add nuts or seeds to boost the protein. Walnut Butter Hummus or Edamame Hummus are great ideas.

So how does Super Hummus pull this off? They add soybeans and soy milk powder (non-GMO soy, sexy) but they also add my personal non-favorite "Natural Flavors" (whatever that means) and Sugar (in the Classic variety).

Now, I make my own hummus on occasion and it has never dawned on me to add sugar. It seems silly. The Super Hummus Spinach flavor did not have sugar and looked a little more interesting, so that's what I chose.

Since Nasoya primarily makes tofu products that are a good standard, I had high hopes for the hummus. But, well, it wasn't so super...I mean, there are only 4 grams of protein in a serving, which doesn't seem like something you'd brag about on your label and in your marketing. It's good, but the consistency doesn't speak hummus to me. It's thick and a bit pasty. I'll finish the package, but I wouldn't buy it again.

There is a brand available in Philadelphia called Wakim's that just so happens to be lower in fat and is very tasty as well. I have been buying it because it's a few bucks cheaper than the other brands (under $3!) and has cool flavors like Spinach, Scallion, and Tomato & Basil. It ranges from 1 - 3 grams of fat per serving, if that matters. I'm just not sure that it does...it's Hummus, people! Enjoy it in moderation (although I don't think I've ever stuck to a single serving). By moderation, I mean eat 1/4 of the package instead of the whole thing.

When 2 Become 1: Blueberry Smoothie Pancakes.

You want juicy Blueberry Pancakes. But you could go for a frosty Blueberry Smoothie. Two delicious courses of action; which one do you take?

Because I like to have it all, I made both and swirled 'em together, and could not stop there. I hit it with Rawtella Silk vanilla hazelnut spread and a slow cascade of maple syrup. Tell me if there's anything finer than blueberry and maple on one plate. Nope. Not yet. 

I am rapidly falling hard for the new Rawtella flavors. As divine as the chocolate was, the Silk and Crunch flavors are just a tad sweeter (the regular is smoky and savory) and dessert-sauce-like. They arrived already melted. When I ordered my regular Rawtella over the winter, it was rock solid and needed to be warmed to enjoy. This was not the case with my May delivery. The Silk tastes like coconut cream and vanilla and the Crunch satisfies with its tons of itty bitty cacao nibs and crushed hazelnuts in every bite. There are also Mint and Coffee flavors.

Blueberry Smoothie Pancakes

1/4 cup spelt flour

1/4 cup cornmeal

1 tsp cinnamon

1 tsp baking powder
Dash of salt

1 tsp coconut oil, for the skillet

1/4 cup blueberries

1/2 cup almond milk, plain or vanilla (if using plain, add a tsp of vanilla)

Maple syrup and Rawtella Silk on top

Liquefy your blueberries and almond milk in the blender. You can use fresh blueberries or frozen. You want it to be very thin to mix with the batter.

Combine flour, cornmeal, cinnamon, and baking powder. Add blueberry milk to the mixture and stir. Your batter will be bright blue and crazy-looking.

Heat coconut oil over medium-high heat on your skillet until it sizzles. Do your pancake dance. The batter should yield 4 medium-sized pancakes.

InnerCalm.

If you peek in my medicine cabinet, you're likely to find an assortment of oils and creams, natural remedies that I reach to in place of medicine. If I'm not feeling well. I'll chew on ginger or do some yoga backbends to help me digest. I'll drink tea or green juice. I do believe that the body will right itself from simple issues and that the mood can be boosted instantly just by sniffing some essential oils. There's a product out there in nature to fix almost anything...and there certainly is a time and a place for man-made medicine. But I like to experiment first.

I know you're thinking I'm off on some New Age rant, but...

It's just that Aromatherapy night at Moko Salon left me feeling so in tune with my senses.

Owner Monique invited us to smell a variety of essential oils from Intelligent Nutrients, ranging from the categories of Citrus, Floral, and Wood. Our sniff-fest was bolstered by wine and chocolate, and if we found combinations that we liked or were trying to cure certain issues, we could take home a custom room spray, a roll-on, a facial mist, or sample vials of scents.

I came home with a facial mist with lavender and another scent that I can't quite remember. Oh, wine, you incapacitate my memory every time.

I chose some sample vials, one of neroli, mandarin, and sandalwood. I am going to keep it by my desk and smell it whenever I feel overwhelmed. It's been that kind of week...

The other sample is for a dry scalp and has lavender and rosemary.

Customized beauty solutions can't be found everywhere.  The good news is, Moko will have an aromatherapy bar in the salon in the future for those looking for a more personal experience.

Don't think I didn't leave without grabbing a bar of Intelligent Nutrients Innercalm Infused Chocolate, complete with seed meals and oils. Is it splendorous? Yes, rich with bright hints of citrus, and vegan, too. This chocolate is like world peace in candy form.

My kind of night...I sniffed so much lavender that I slept like a teenager.

What do you use essential oils for?

Vegan Lunch Club, Back for Seconds.

I was lucky to have the delightful Miss Rachel offer to bring me lunch last Friday. She suggested the Torta with seitan, bean mayo, and avocado on a wheat roll. Free lunch delivered to me that involves seitan? Yes, please, knees weak.

For those of you who don't know, Miss Rachel delivers $10 vegan lunches to West Philly on Wednesdays and Center City on Fridays. Sometimes it just feels nice to have someone make you lunch. For details on how to order, check out her site and this week's menu.

Earlier this year, I did a Vegan Lunch Club video at Josh's old office, but he's since been working from home and in NYC. So we had not ordered any lunch from Rachel since the video and I had been wanting to do a follow-up.

On to it...Tortilla Soup and Torta: The soup was fresh and vibrant. I took a few spoonfuls and then finished it after my sandwich. I liked it even more cold, as it was gazpacho-like. The seitan was juicy and well-seasoned, the bean mayo had a kick to it, and cool avocado slices don't hurt. The wheat roll is a nice switch over the seitan sandwich we had the first time - a crusty, artisan roll.  My lunch also came with a chewy, buttery chocolate chip cookie and an apple.

If you're downtown and strapped for time or have an office meeting that you need catered, this is a convenient and tasty way to do lunch.

I had to take a shot of the pretty sandwich...thanks, Rachel!

SOS from a Vegan Baker and the Le Pain Quotidien Chia Muffin, Gone Vegan.

I like to think I'm a decent enough baker. Especially when it comes to veganizing a recipe or playing around with alternative flours (millet, chickpea, gluten-free, brown rice, spelt, you need to borrow some, just holler), starches, and sweeteners.

When it comes to muffins, however, I'm a total loser.

Are they edible? Usually. Do they taste okay? Sometimes. How do they look? Ugly, if you want to be nice about it.

The evidence...

Even if it tastes good, I simply cannot let this muffin out of the house looking like that.

I guess my ideal muffin would be like the Vegan Blueberry Corn Muffin from Whole Foods...or the Blueberry Muffin from Le Pain Quotidien. Or the Vegan Spelt Muffins at Essene.

Does anyone out there have muffins on lock? Can you give me some advice on making muffins look prettier? Rising higher? Having a smoother, more appealing top? Can we bake muffins together?

The Supermodel Muffin Gallery:

When I have a little bit of muffin success, I can't help but share it. Inspired by the non-vegan Chia Muffin at Le Pain Quotidien, I vowed to make my own version. I inspected my husband's Chia Muffin during lunch this week, took note of the ingredients (a mix of regular and wheat flours, a touch of cocoa powder, agave nectar, a chia seed crust on top) and patched together this recipe. 

Obviously I was not too confident about this recipe and while they certainly looked a lot more appealing than usual, I was ready to tell my husband "We don't have to eat these" until we both took a bite.

Not bad...really moist muffins that practically leaped out of the liners without sticking to the sides, with tops that wanted to be broken off and enjoyed first. Hints of chocolate, the nutty flavor of chia, okay, so these were quickly slipping out of Not-Bad Territory and straight into Respectful Muffin Recipe Road. After we both polished off a few, I could feel the Muffin Curse lifting.

This is a muffin recipe that I am proud enough to share. Omega-3's, a gorgeous muffin figure, and rich flavor - what more could you want from a muffin? Yep, they're under 250 calories each. 

Vegan Chia Muffins

1 cup flour

1 cup wheat flour

2 tbsp cocoa powder

2 tbsp chia seeds

2 tsp baking powder

1/2 tsp sea salt

3/4 cup almond milk

1/4 cup agave nectar

1/4 cup coconut oil

1/2 tbsp vanilla

Preheat oven to 375. Mix together dry ingredients and then add wet, stir until well combined. Spoon 1/4 cup of batter into each muffin tin and sprinkle a handful of chia seeds on top of each muffin. Bake for 15-18 minutes, until toothpick comes out clean.

Makes 8 muffins.

Did I do anything differently? Well, I smoothed out the tops of my muffins to try to make them look prettier and more uniform. I made 8 muffins instead of a dozen so that they would be bigger and fill the muffin tins and grow a rounder "top". They're not quite there yet, but at least they tasted great!

So, SOS...what are your muffin tricks?