Come meet The Skeptical Vegan and order a dozen vegan doughnuts! June 16th from 1-2 pm at Dun-Well Doughnuts in Brooklyn. You can grab a copy of The Skeptical Vegan ($20), get it signed (or bring your copy to get signed), meet me, eat donuts, sip coffee, and not talk politics! This will be my only NYC appearance this year!
I’m SO excited to host my first New York City book signing event at Dun-Well Doughnuts! 1) I love doughnuts; 2) see 1. ALSO, I am super-excited that I will also have copies of my NEW book The Smart Parent’s Guide to Raising Vegan Kids.
Share the event with all your NYC vegan (and veg-curious) friends! June 16th. 1-2 pm. Dun-Well! You can see the Facebook event here.
Last weekend I made the Vanilla Cupcakes, this week it’s all about the Chocolate Chip Cookies. Having received both mixes in a recent shipment to the Meaty Vegan headquarters, I knew I had to stagger preparing these sweets for the sake of my belt. I made it roughly two days between cupcakes and cookies. A new personal best.
What I really love about the Babycakes mixes is that they require few extra ingredients (think “apple sauce” instead of eggs) and can be prepared with a bowl and a whisk. Later this quarter, I am planning on releasing my gluten-free, vegan bread mix (after testing it next month) and would love to be able to mix the batter with a whisk (as opposed to a huge piece of kitchen equipment). More on the release of my first product soon!
The chocolate chip cookie mix blended easily with a whisk and spatula and within minutes I was ready to drop balls of goodness onto my parchment paper (for those of you zooming into these photos, yes, I did add more vegan chocolate chunks to the recipe … because I am a grown up and I can do whatever the hell I want).
The cookies baked for about 20 minutes (rotating them once mid-way) and came out hot and moist and delicious. Since I added more chips, it actually yielded three sheet pans (as opposed to the two mentioned on the box) and, as you can imagine, that made me happy. Very.
We always make chocolate chunk cookies and this Babycakes mix makes making them that much easier. We store the extras in the freezer and can grab a cookie when needed. Yes, needed.
I love Babycakes. Want you to try Babycakes. And, think that Babycakes is the sweetest reason to …
Jen has been living gluten-free for ten years (and vegan, with me, for a year and a half). My Dad has been dealing with Celiac Disease for 20 years so when Jen and I met, I knew quite a bit about the challenges of a wheat-free (sans gluten) diet. Years ago, finding anything gluten-free that tasted good was almost impossible, but as more and more people are diagnosed with Celiac and gluten-intolerance, the number of high-quality and delicious foods (and dining-out options) ever expands.
One of our absolute favorite stops in New York City (lower east side), for delectable cupcakes, donuts and pastries, is BabyCakes. This tiny bakery on Broome Street packs in the people and packs in the flavors; and, as of last week the NYC location is now 100% gluten-free (they also have locations in LA and at Orlando/Disney in Florida). The bakeries were started by Erin McKenna, who is an innovator in creative vegan, gluten-free, and (mostly) refined sugar-free solutions in baking that produce delicious results every time. Did you know you can very easily replace an egg with a 1/4 cup of organic apple sauce in every pastry recipe and it will always turn out great? We do this with our chocolate chunk cookies and our homemade waffles.
We own two BabyCakes cookbooks and they are incredible. As a couple who lives 100% vegan and gluten-free, we can confidently tell people that they can make or takeaway amazing desserts because of people like Erin McKenna and BabyCakes! You don’t have to suffer (and neither do the animals).
Now if I could just get BabyCakes to start serving Gimme! Coffee …