Sugar Plum Vegan

Sweetly Humane musings from a vegan bakeress

Holiday Menu 2008 November 5, 2008

We have listed our Holiday Menu below.

Please call to order.  Wholesale inquires contact us for pricing 916-706-8101.

Blessings!!

Winter Holiday Menu

All items are wheat, dairy, casein, egg and animal free (gluten free where noted)

Traditional Pumpkin Pie $14

Custardy and Delicious with a Spelt Crust or Crustless for Gluten Free

Chai Spiced Sweet Potato Pie $14
Exotic Spices make this Delectable with a Spelt Crust or Crustless for Gluten Free

Double Crust Apple Pie $18
Local Apples piled high in a Spelt Crust

Pumpkin Cheezecake 9-inch $24 4-inch $7.50
Vegan Cream Cheese/Tofu/Agave Filling With a Gluten Free Cinnamon Pecan Crust

Orange Scented Chocolate Mousse Pie $16

Chocolate Agave Mousse with Gran Marnier and Local Oranges in a Spelt Crust or Gluten Free Curst

Jelly Donut Cupcakes $2.50 each

A Hanukkah Favorite in a Cupcake

Gluten Free Vanilla or Chocolate Cupcakes $2.75 each

With choice of Cream Cheez, Vanilla or Chocolate Buttercream Frosting

Raspberry Walnut Rugelach $1.90 each

A Traditional Jewish Recipe Veganized

Gluten Free Chocolate Dipped Agave Macaroons $1.50 each

Delicate Haystacks kissed with the Food of the Gods

Pumpkin Whoopie Pie Sandwich Cookies $2.75 each

with Cinnamon Spice Cream Filling

Gluten Free Pumpkin Walnut Chocolate Chip Muffins $2.50

Moist, Delicious and Perfect Anytime

Sweet Potato Layer Cake 9 inch–$32 6 inch –$22

With Candied Walnuts and Cream Cheese Frosting-A Kwanzaa Delight

Assorted Cookie & Bar Platters Available

Contact our Sales Manager for More Information

Sugar Plum Vegan Sweetly Humane™

Call Khy’em To Order: 706-8101


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Daring Bakers Challenge: Gluten Free Vegan Lavash September 28, 2008

Filed under: baking,gluten free,vegan — Jivana @ 1:16 am
Tags: , , , , ,

A first in Daring Bakers history: every post from this group will be vegan!  Victory for us Alternative Daring Bakers thanks to this month’s hosts Natalie from Gluten A Go Go and Shelly from Musing From the Fish Bowl.  We were give a vegan lavash recipe that could also be made gluten free.  Lavash is a crisp flatbread that goes excellent with dip and part of our challenge was to make a vegan dip to accompany this delightful cracker.

I made gluten free lavash as well using a blend of sorghum and brown rice flours along with tapioca and potato starches and a touch of xanthan gum to bind it all together.  I sprinkled poppy and sesame seeds, Hungarian paprika and dried oregano, thyme and basil from our garden on top of the crackers.  Our house smelled heavenly while the lavash cooked and we could not wait to try them.

For the dip I used white beans and house made sundried tomatoes that were reconstitued in warm water.  I added a little lemon juice, roasted garlic cloves, olive oil and cumin.  I sprinkled the dip with coarse sea salt, lemon zest and dill.  It was a great accompaniment to the lavash and me and Sugar Plum Vegan Man gobbled it up in a matter of minutes.

I really hoped all of the Daring Bakers out there enjoyed baking vegan and will do it again some day soon.

 

Gluten Free Vegan Latkes! August 14, 2008

Filed under: gluten free,vegan — Jivana @ 5:48 pm
Tags: , , , , , ,

Are you excited?  You will be once you try these!  My man grew up Jewish and latkes were a big part of their family during the holidays.  Once becoming a vegan, he stopped eating them because of the eggs in the recipe.  Since moving to Sacramento, I have embraced his Jewish side and have undertaken the fine art of vegan Jewish cooking.  Our favorite item to eat any time of the year is latkes.  We are crazy about potatoes and latkes bring out the yummy flavor of them.  I started out veganizing them by using spelt as the flour but then I moved on to making them gluten free due to his allergy to gluten.

I chose garbanzo bean flour for this recipe because I think it pairs nicely with the other flavors and gives it a Mediterranean aspect and delicious flavor.  Besides, every body loves ‘banzos, right?  Just kidding.  If you can’t find it, use brown rice flour to keep it gluten free or spelt to just make it wheat free.

We go for the traditional sour cream and apple sauce method of enjoying our latkes.  For the sour cream, we absolutely love the vegan sour cream by Follow Your Heart – it tastes just like the real thing when you add a latke and a little apple sauce.  You can also add a little bit of hot sauce if you like it spicy.

If you can make it to the farmer’s market, get some fresh zucchini and carrots – I’ve also added them to the original latke repertoire which makes them subtly delicious.   Our whole family has given Huge Mazel Tov’s on this recipe and I hope you will enjoy it too.

Gluten Free Latkes

6 starchy white potatoes, peeled if you don’t like the skins

1 medium onion (we like the sweet red ones)

1 large or 2 smaller zucchini

2 carrots, peeled

½ tsp sea salt, or to taste

¼ tsp pepper

¼ cup of organic non-GMO corn starch or potato starch

1 ½ -2 cups Garbanzo bean flour

Safflower oil or your favorite oil for frying

If using a food processor:
Use the grating blade to shred the potatoes, onion, zucchini and carrots.

If shredding by hand, use a grater to shred all the potatoes, zucchini and carrots. Dice the onion as finely as possible.

Put all vegetables in a large mixing bowl and blend.Add the starch of your choice and mix.Allow it to dissolve for a couple minutes and get sticky from the moisture of the potatoes.

Add the salt, pepper and flour combining well.The mixture should get sticky and be able to hold together and form well.Use more or less flour to get to this consistency.Let mixture sit while heating up the oil.

In a non-stick skillet, add the oil for frying and heat on medium-high heat.Do not let the oil smoke—it too hot!Turn me down!You want to have a good amount of oil in your pan because these babies love to suck up the oil and get crispy good.

While the oil is heating up, set your oven to warm to keep the latkes warm until you’re ready to serve.Also have a plate with paper towels ready to soak up their oil when you first bring them out of the pan.

When the oil is hot and ready, take a large cookie scooper and scoop the latke mixture into the pan and press them flat with a spatula.If you don’t have a scooper, just use your wet hands and roll into medium balls and flatten with spatula.Fry the latkes on one side for about 4-5 minutes, or until they are golden brow.Flip and fry for another 4 minutes.We like ours a bit crispy here so reduce the frying time by a minute if you want them less crisp.

Transfer to the paper towel plate and to dry and them place in warm oven on baking sheet.Continue the process until you’re out of mixture. Munch on a latke while completing, it takes some time.

Serve warm with applesauce and our favorite Follow Your Heart Sour Cream, which we tossed some fresh parsley and chives into.

 

Gluten Free Vegan Coconut Chocolate Chip Walnut Cakes July 8, 2008

Hi friends,

That last video turned out so nice I had the Sugar Plum Vegan Man do another one. These are also gluten free and are so moist and delicious. Every bite is a mixture of yummy gluten-free pastry flour (which I blend), chocolate chips, walnuts and coconut. I know you are going to love them. Here’s the video:

These make a great treat, gift or even dessert;

come to our etsy store and get some of these and check out our other wonderful goodies!

Coconut Chocolate Chip Walnut CakesSugar Plum Store

 

Gluten Free Chocolate Chip Video of Delicateness

Hi All,

I wanted to show you just how delicate these are so the Sugar Plum Vegan Man (my husband) took a video of them and gently opens one to show you its tenderness.

I hope you enjoy it and come to our etsy store to try these and other wonderful goodies!

Gluten Free CookiesSugar Plum Store

 

Gluten Free Chocolate Chip Cookies: Better than the Real Thing!!! June 28, 2008

I am developing my gluten free line right now and knew that I had to devise a delicious chocolate chip cookie. I have always used brown rice flour in my gluten free baking but knew that I needed to add another flour to really make these cookies shine. I stumbled upon “sweet” sorghum flour, which is gluten-free. It thrives in dry Savannah like climates so it was easily grown in Africa where it was first cultivated. It’s high in fiber and protein and — Wow! — it made these cookies amazing!!! They are soft and moist when they come out of the oven and they stay that way! Me and my Sugar Plum Vegan man just finished off the last few this afternoon – we’ve been going wild for them!

Gluten Free Chocolate Chip Cookies

Want some? Get ’em now at sugarplumvegan.etsy.com

I’m so excited about these cookies and I know everyone is going to love them. We just posted them to etsy and in a little less than an hour they were named in a treasury.