A trip to heaven: Divine Treasures

I had a free afternoon yesterday and decided to go on a spur of the moment roadtrip to Divine Treasures, a vegan chocolatier based in Manchester, CT.  I stopped for lunch along the way at Fire and Spice, and my journey continued to the northeast foothills amidst a sunny blue sky and a blaze or red, orange and yellow leaves.

I arrived eager with anticipation.  My last visit was back in February for Valentine's Day, and I returned  yesterday looking forward to sampling some new collaborative creations made with baked goods supplied by Shayna B's( & The Pickle), a gluten-free vegan baker based in Ashford, CT.

Everything I had heard was true:  the best vegan gluten-free desserts I've ever eaten.  No graininess.  No heaviness.  No "healthy" taste that makes me think, "why bother?"  If it's a dessert, it should taste like a dessert.  And by that I mean SPECIAL.

chocolate chip blondies from shayna b's

The cookies and cakes I sampled were sweet, but not cloyingly so, and the flavors tasted natural.  That's EXACTLY what I want in a dessert.  Make my tastebuds smile, and leave me wanting more!!  These desserts delivered exactly that.  And dare I say, I think they even blow away the famous Babycakes that has foodies all abuzz in NYC.  They've got nothing on Shana B's.

These Biscotti Bites are brilliant!

And now, onto the chocolates.  Everything I just said about the baked goods can also be said about Divine Treasures' chocolates.  They're rich, dark, creamy, and oh so satisfying.  The flavor combinations are creative, and the presentations are beautiful.  There are good things coming from this chocolatier, and the fact that the chocolates are vegan makes them even better.  The average customer would never know though.

Owner Diane Wagemann says that the majority of her customers are not vegan and don't realize her chocolates are made without any animal products.  They just buy them because they're outstanding.  She also uses agave and rice syrup for her sweeteners, and her products are gluten-free as well.

While I was there, several regulars came in for their weekly fix, while others came in to try something different.  You can't find beautiful creations like this at Munson's or Russell Stover (where frankly, as far as I remember, everything tastes like wax).  No, these are unique, hand-crafted, and absolutely delicious.

Here's what I remember sampling (it's all become a chocolate blur to me now, but I'll do my best...):

Chocolate Biscotti Bites
Bonne Shanse Minou ("Lucky Cat" chocolate dipped brownie)
Heath Bar Crunch
Peanut Butter Patty Melt
Prince of India Truffle (spiced with garam masala)
Buddha Bite (a little Buddha man with spicy coconut cream tummy)
Chocolate Covered Chocolate Coconut Bomb (made with Shayna B's cake enrobed in dark chocolate)

If you're ever passing through the area - or like me, will go out of the way for good vegan chocolates - do make a point of stopping by the shop.  Have some vegan soft serve while you're there (I can't stress enough how much better this is than standard Tofutti fare), then fill a box of truffles and chocolates to savor for days to come.  Or at least for the ride home!

smiling buddha with a tummy filled with coconut creme and love

named for the very awesome animal activist, Annie Hornish

a perfect seasonal treat

a very lucky kitty made with brownies and love

(Relatively) Healthy Cooking in a Hurry

I had the first meeting of my 4-week West Hartford Adult Ed. "Healthy Cooking in a Hurry" class last night.  After a full 8-hour day of census training and hour-long drive from New Haven, I was feeling like most people do at the end of the day:  not looking forward to cooking dinner.  Alas, I had a group of 8 hungry students awaiting a delicious meal, so I had to oblige.

Somewhere at the midway point in the three-hour class, I got a second wind that carried me through to the finish line.  The menu included Asparagus and Leek Risotto, Baked Tofu with Arugula Pesto, Wilted Escarole with Toasted Pine Nuts and a dessert of Chocolate Dipped Coconut Almond Macaroon Cookies.  I think it helped knowing there was a chocolate reward for the ride home.  

See you all next week!

Valentine's Day at Georgie's

Finally had a chance to recover from yesterday's Vegan Valentine bash at Georgie's. It was a ton of work, but I'm glad everyone had a good time, which made it worth it. Thank you to all who came out to celebrate Valentine's Day at the first ever four-course vegan dinner at Georgie's Diner. Happy Valentine's Day!

Prime counter seating

That red valentine glow

First course: Red Pepper Tapenade and Tofutti Cream Cheese
on Crostini with Cayenne Coulis

Preparing the sauce for Tofu Picatta entree

Ahhh... final course!

Jose and Evan - kitchen crew heroes!

Chocolate Ambrosia Tart with Toasted Coconut Almond Crust,
Raspberries and Shaved Chocolate

Vegan Valentine prep

OOOOO.... I'm starting to look forward to the Vegan Valentine dinner tomorrow night at Georgie's Diner.

I just finished baking the third tart crust and by the taste of the crumbs, I think it will be fabulous tomorrow. I'll be filling it with a chocolate mousse made with coconut milk and topping it off with fresh raspberries.

Since I wanted guests to leave with something special, I decided to put together a little goodie bag of chocolate truffles. These looked so cute, I just couldn't resist buying a bunch (thanks Party City!).

Inside is a heavenly treat of cocoa dusted organic chocolate truffles. Vegan, of course. Who says being vegan is about deprivation? I don't think so! Happy Valentine's Day everyone!

Vegan Valentine

I will be doing a special vegan themed dinner at Georgie's Diner on Feb. 14, Valentine's Day. The menu will of course include chocolate. Contrary to popular belief, I do indulge in sweets (a couple times a year anyway). I'll also be doing a "Foods of Love" cooking demo Feb. 11 at Cheshire Library where I will be making a Raw Chocolate Banana Tart with Nut Crust. Secret ingredient: avocado. (And love, of course.)

One year I made a lovely lemon chiffon cake with cookie cutter raspberry kanten hearts. This tasted as amazing as it looks.

I also like a simple, yet elegant, plate full of truffles and petit fours to decorate a table.

For the special dinner at Georgie's, I will be making a Chocolate Ambrosia Tart with Toasted Almond Coconut Crust. I've done many variations on this theme, but the easiest way to go is a thick and creamy chocolate pudding made with silken tofu, melted chocolate chips, maple syrup, coconut oil, and vanilla. The decadence comes in the crust which is made with dried coconut, almonds, Florida crystals and coconut oil ground together in a food processor then pressed into a fluted tart pan. If strawberries are flown in from California, I'll be using them as a garnish. Can't wait!

Boston Vegetarian Food Festival

Just got back from one of the best vegan road trips ever. What a rare treat to be in a car full of vegans all up for an adventure.

The day began with some fresh-baked blueberry streusel muffins, and then it just went uphill from there.

First stop: Boston Vegetarian Food Festival at the Reggie Lewis Center. Unbelievable array of grazing opportunities, the highlight being Vegan Treats from Bethlehem, PA (how the heck did they load all those sinful desserts and transport them all the way up here?).

These were the most outrageously decadent sweets I've ever experienced, which tasted as good as they looked (and these camera phone photos just don't do them justice).

I tried a Double Chocolate Brownie Thingie with Peanut Butter Mousse. It nearly killed me, but I survived, and it was worth it.

I can't begin to describe the Festival itself, only to say it seems to get better every year. We left at the crack of dawn and arrived to desolate city streets, only to find the parking lot nearly full before doors opened at 10:00 to let the throng of desperate vegans in.

The list of vendors was impressive. Some favorites would have to be So Delicious Coconut Milk (though I discovered I'm not a fan of coconut milk kefir); Auntie Zuze's veggie pate made with sunflower seeds (yum!); Boston Baked Bones natural dog treats (I love their "I Rescued My Best Friend" t-shirt); Chicago Soydairy (it was nice to sample some Teese and vegan marshmallows); Hippie Chick Bakery (just outside of Boston - cute Halloween inspired sugar cookies, though they were outshined by Vegan Treats this year); Larabar (one of the original raw date nut bars, and now there are many more following in their footsteps); Coconut Bliss (gotta say, the line was shorter here than at the So Delicious table, and I think they had a slight edge on the Naked Coconut ice cream); May Wah ("vegieworld.com" - if you can't get enough fake meats, stop by their table); Peanut Butter & Co. (perfect accompaniment to the chocolate overload); Soya Foods (some nice prepared tofu); Vegan Treats (we died and went to heaven).

I'm kicking myself for forgetting my camera, but here are some camera phone images. If you are at all introgued, there's still time to experience the bliss. The festivities continue Sunday, November 1. What a great way to celebrate World Vegan Day!

Just a short distance from the festival is the answer to our vegan prayers: Peace O' Pie - vegan pizza with faux cheese that really melts!

We had the most incredible pie topped with Smoked Tempeh, Sundried Tomatoes, and Spinach on one half, and Artichoke Hearts, Roasted Garlic and Black Olives on the other.

We had ordered it with Daiya cheese, but then it was acidentally made with Follow Your Heart Vegan Gourmet, which we discovered still tasted pretty darn good (the secret, we were told, is a hot pizza oven and extra salt).

Because we came all this way for the Daiya experience, a cheese pizza was ordered for the ride home, along with a couple containers of freshly grated cheese. It really did have that authentic "mouth feel" and taste of real cheese. Equally incredible and disturbing.

For the ride home to Connecticut, we couldn't help but share deflated spirits at the prospect of returning to our non-vegan world. But then someone mentioned vegan softserve ice cream. As if we hadn't yet had our fill, we made a slight detour to Manchester ( we needed an excuse for a pitstop anyway). If you're heading to/from Connecticut on your way, be sure to stop at Divine Treasures for some vegan chocolate and pumpkin pie soft serve ice cream. Truly a divine ending to a perfect day.

Thanks, Sandy, Angie and Jessica! It wouldn't have been the same without you!!

More Cake

My mom has outdone herself! Two fabulous gluten-free vegan cakes in one week! The latest was a modification of a recipe I had given her many, many years ago which called for raspberry preserves in place of some of the oil. It's a moist, dense, and super chocolately cake.

She added a little almond extract to the batter which worked well with the cinnamon, and she replaced even more of the oil with apple sauce. Another success!

The frosting is made from melted vegan chocolate chips, Mori Nu tofu and maple syrup. The last few times I've made this frosting it's been more puddinglike, which has frustrated me. My mom's tip was to melt the chocolate chips in the microwave, then let them cool a little before blending them with the tofu & maple syrup. She also added a little cocoa powder just to be safe. The end result was smooth, rich and creamy, and regular people would never know there's tofu in there. Thanks, mom!!

Bubbling blueberry cauldron

I had a craving for warm blueberries and bananas yesterday morning (yes, that's the kind of craving I get), so I decided they would go perfect atop some waffles fresh out of the oven. And along with that, some melted chocolate chips. Not terribly gourmet, but nonetheless an ideal way to start the day.

If you haven't yet discovered Van's vegan and gluten-free waffles, do search them out in your local grocer's freezer. I found some recently in Stop & Shop in the "Natural Foods" section with other such yummy temptations as Tofutti Cuties, Soy Delicious and Purely Decadent. I had to restrain myself from a la moding these babies with a heaping spoonful of Coconut Milk Purely Decadent.

Chocolate Ambrosia

Just got back from the cooking demonstration at Nature's Grocer. What a great little health food store! For anyone out in Northeastern CT who can't eat gluten, they have a fully gluten-free kitchen where they make pizza fresh every night (which can also be veganized, by request) and plenty of muffins, cookies and other baked goods to satisfy the sweet tooth. Very tempting!

Thank you to all who came out! It was nice to see so many people interested in gluten-free vegan food (I know... it was the chocolate), and I think there ended up being quite a bit of cross over from both camps.

I've done numerous variations on this Chocolate Ambrosia Tart with Nut Crust recipe. Sometimes it's almonds. Sometimes it's hazelnuts. Sometimes I do a raw version with avocados and dates. Tonight, I added a little extra decadence to the chocolate pudding filling by blending in some coconut milk along with Mori Nu tofu. The nut crust also contained some of the coconut butter skimmed off the top of the Thai Kitchen organic coconut milk. Yum.

The finished tart is garnished with a strawberry flower petal design around the perimeter. I love the combination of chocolate, nuts and berries - perfect for Valentine's Day.

Here's a closeup for anyone who wants a better look. Enjoy!

Vegan Valentine

I will be doing a gluten-free vegan cooking demonstration at Nature's Grocer on Feb. 12 and, being that Valentine's Day is just around the corner, the feature presentation will of course include chocolate. Contrary to popular belief, I do indulge in sweets (a couple times a year).

In the past, I made a lovely lemon chiffon cake with cookie cutter raspberry kanten hearts.




I also like a simple, yet elegant, plate full of truffles and petit fours to decorate a table.



For the cooking demonstration, I will be making a Chocolate Ambrosia Tart with Nut Crust. I've done many variations on this theme, but the easiest way to go is a creamy chocolate pudding made with silken tofu, melted chocolate chips, maple syrup and vanilla. The decadence comes in the crust which is made with dried coconut, macadamia nuts, Florida crystals and coconut oil ground together in a food processor then pressed into a fluted tart pan. If strawberries are flown in from California, I'll be using them as a garnish. Can't wait!

HO! HO! HO!

I've been meaning to post this for at least a week but computer glitches and phone-line overload have prevented that from happening. I will keep my fingers crossed as I type, save and (hopefully!) publish this entry.

I prepared a special vegan Spanikopita for a client's Christmas Eve party last week. I was dying to cut into it, but had to restrain myself for presentation sake.

I consider making Spanikopita a Zen-like experience. It's one of those foods that you need to 1) be patient with and 2) make while listening to good music (I chose Abba's Greatest Hits to sing along to).

Start with a hefty amount of fresh dill and parsley. Chop until they are itty bitty little shreds and the pile is half the size as when you started. [NOTE: It helps to have "Dancing Queen" playing while you do this.]

Combine in a large bowl with a big bag of spinach and your tofu, lemon juice, garlic, olive oil and nutritional yeast mixture. Then get ready to prepare the layers of filo.

Lay about 12 sheets of filo in an oiled baking pan, spreading each sheet generously with olive oil. Then spread the filling in evenly and lay another 12 oiled layers of filo on top.

Be sure to score the surface with a knife so that the pieces won't crumble after you cut into it once it's baked. This baby gets covered with foil then gets popped into a preheated 375 degree oven for about 20-30 minutes, then lower the heat to 350 and cook uncovered for about 10-15 minutes, or until golden brown.

I had to take mine out a little early since it was going to be heated a second time for the party and I didn't want it to get too browned and crumbly. But it still looked pretty tempting.

Dessert was a chocolate cake with Godiva liquor between layers topped by a chocolate raspberry tofu cream and garnished with some pretty little craisins and mint leaves. Alas, it's a sad affair not to be able to dig right in...