World's Most AMAZING Guacamole...No, Really!

Guacamole is, without a doubt, the greatest thing that's ever happened to tortilla chips! There are hundreds  of versions out there, but I like mine thick and chunky with lots of yummy flavors packed in. After you finish stirring this together, let it sit for about 30 minutes so the flavors can really blend beautifully.

What you'll need:

• 6-8 ripe avocados (the bigger, the better!)
• 2 fresh jalapeños, finely chopped (if you like a little heat--and I do--leave the seeds in. If not, scoop them out) 
• 2 medium tomatillos, husked and chopped into tiny cubes
• 1 large tomato, chopped into tiny cubes
• 1 red onion, very finely chopped
• Roughly 1 1/2 cups chopped cilantro
• The juice of 2 freshly squeezed limes
• 5-7 cloves garlic, minced
• salt and freshly ground pepper, as needed for flavor

 In a large tupperware container (this just makes things easier so you can just put a lid on your finished guacamole and store it--one less dish to wash!) or bowl, mash the avocados with a fork. Then, toss in all other ingredients and combine thoroughly. Do a little taste test and add more salt, pepper, or garlic until it's just right!

Brianna's Blueberry Buttermilk Pancakes

I know, I know--you thought you'd have to give up things like buttermilk to be a vegan, but fear not! There's a clever and easy way around it. By combining soy milk (or another non-dairy milk of your choice) with fresh lemon juice or vinegar and letting it curdle, the milk takes on a flavor and consistency very similar to buttermilk. I use this little secret to my advantage in this yummy breakfast recipe! Feel free to substitute other fruits for the blueberries for a yummy twist (strawberries and peaches are both great choices). The flaxseed and optional whole-wheat flour also make this recipe a fairly health-conscious breakfast treat.

What you'll need:

• 3  cups soy milk
• 3 Tbsp. fresh lemon juice or apple cider vinegar
• 2  cups all-purpose flour  ( or 1 cup white flour, 1 cup whole-wheat flour if desired)
• 2  teaspoons baking powder 
• 1  teaspoon baking soda 
• 1/2  teaspoon salt 
• ½ tsp. cinnamon
• 3  tablespoons sugar 
• 2  tbsp. ground flaxseed
• 6 Tbsp. water 
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries 
• 4  tablespoons unsalted vegan margarine (I like Earth Balance for this), melted, plus 1/2 teaspoon for griddle 

 

First, whisk together the soy milk and lemon juice or vinegar. Let sit and curdle for 10 minutes.

Then, whisk together the ground flaxseed and water until frothy. Set aside.

In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Make a well in the center of the dry mix and add soy milk mixture, flaxseed mixture, and 4 tablespoons melted margarine. Stir thoroughly to combine (it's ok if the batter has a few small lumps). 

 

Heat a large frying pan (or two, depending on how fast you'd like to cook your pancakes) over medium heat. Test the pan's heat by sprinkling a few drops of water on it; if the water bounces and spatters off the pan, it's hot enough. Thoroughly coat the bottom of the pan with margarine.

 

Pour enough batter into pan to nearly coat the bottom of the pan.

When the little bubbles on your pancakes start to burst, and the edges look slightly crisp, they are ready to flip. 

  Flip pancakes and cook for about one minute longer. Serve warm with maple syrup. 

Blueberry Bliss Salad

At first glance, this salad might appear to combine some unusual bedfellows, but never fear—the results of all these fantastic tastes melding together in your mouth are nothing short of spectacular. It's also quite colorful and beautiful, making it ideal for serving to guests or just enjoying on your balcony with a lovely glass of wine, watching the summer sunset. This salad is especially fun and easy to make in the summertime when all of the berries are in season and on sale! Feel free to mix and match with different types of berries too—have fun and experiment!

What you’ll need:

• Approximately 10 cups organic baby greens
• 1 large carton blueberries, washed and picked over
• 10-15 large strawberries, washed and thinly sliced
• 1 large carton blackberries, washed and picked over
•  ¾ cup slivered almonds (optional: toast them in cooking spray in a frying pan over medium heat until just browned)
•  ½ a small (4 oz.) log vegan goat cheese (if you can't find this, the salad is just as good without it)
• Blueberry Dressing—now, I am working on creating the perfect blueberry vinaigrette for you, but in the meantime, my VERY favorite dressing for this salad is Cindy's Kitchen Wild Maine Blueberry Antioxidant Dressing (pictured below). It's absolutely delicious!

      To compile the salad, divide the greens evenly among two bowls for main course salads, or four smaller bowls for side salads. Top each salad with equal amounts of strawberries, blueberries, blackberries, almonds, and goat cheese (adding the goat cheese last so the berries do not discolor it). Then, drizzle each salad lightly with just enough dressing to bring all of these marvelous flavors together. Yum!

Chocolate Peanut Butter Proposal Cupcakes

See, I promised we'd get to cake sooner or later! These cupcakes are so named because, between their dense, brownie-like chocolaty chip-packed outsides and their ooey-gooey peanut butter cream-filled insides, they are sure to win anyone’s heart! So, serve them up to someone special when you’re hoping to create a magical moment They’re also great for holidays…or picnics…or breakfast!

Here’s what you’ll need for the cupcakes*:

·      2 tsp. apple cider vinegar

·      2 cups soy milk

·      1 ½ cups granulated white sugar

·      1 cup canola oil

·      2 tsp. vanilla extract

·      1 tsp. almond extract

·      2 cups pastry flour

·      1/2 cup regular cocoa powder

·      1/3 cup black cocoa powder (if you can’t find this, just use more regular cocoa powder)

·      1 ½ tsp. baking soda

·      1 tsp. baking powder

·      ½ tsp. salt

·      1 12 0z. bag chocolate chips

·      1 cup peanut butter chips (optional)

Preheat the oven to 350 degrees F and either spray 24 muffin cups well with cooking spray, or line them with festive cupcake liners of your choice.

First, combine the soy milk and vinegar and let the mixture sit for a bit; this will give it time to curdle, helping it mimic the flavor of creamy buttermilk! While the mixture is sitting, combine the sugar, oil, vanilla extract, and almond extract in a large mixer bowl and beat (preferably electronically) for at least two minutes. Slowly pour in the soy milk and vinegar combo, and beat until the mixture is very foamy.

In a separate bowl, whisk together the dry ingredients (flour through salt), and slowly add it to the moist mixture, stirring all the while (this is why an electric mixer makes this process so much easier…though not impossible). Beat together until the mixture is nice and smooth; a few small lumps are ok, but make sure all the big ones are gone.

Next, pour the cupcake batter into your lined/sprayed cups, and fill roughly three-quarters full. Bake for 17-19 minutes (less if you like your cupcakes gooier, more if you like them cakier). Transfer them to a cooling rack and cool them ALL THE WAY! This is very important for the next step!

While your cupcakes are baking, go ahead and make the peanut butter filling.

Here’s what you’ll need for the filling:

·      1/2 cup vegan margarine, softened (I like Earth Balance for this)

·      1 cup creamy peanut butter (a brand that is salted and blends well works best for this)

·      4 cups powdered (confectioners) sugar

·      1/3 cup soy creamer, plus a bit more to adjust consistency

·      1 ½ tsp. vanilla extract

In a large mixing bowl (again, an electronic mixer will save you some work here, but it’s not mandatory), beat vegan margarine and peanut butter until the mixture is very light and fluffy. While the mixer is set on low, slowly add about half of the powdered sugar, quickly followed by the soy creamer. Beat thoroughly, and then add the remaining powdered sugar. If necessary, add a little bit more soy creamer to the mixture to make it creamy and spreadable. This recipe should make enough filling to fill and frost all 24 cupcakes. If you end up having leftovers, this filling is fabulous on croissants, bagels, toast, as a fruit dip, and as a frosting for brownies or cookies.

Once your cupcakes are cool, either take one of those nifty cupcake injector tools or just take a regular old knife and slice a silver dollar-sized hole in the center of each cupcake. Take a decorator bag and tip or just a spoon and fill each cupcake with a generous amount of frosting. Once they are filled, frost the entire top of each cupcake (you can choose whether to press the pieces of cupcake you cut out back into the frosting or just scarf them! They're fabulous either way).

You can decorate these any way you like--I just made them for Valentine's Day for our really sweet doormen, so mine are quite pink and heart-centric in the photo. However, they are just as cute with sprinkles, chocolate ganache squiggles, little candies, or colored sugar on top.

*This cupcake recipe will make about 24 cupcakes (perhaps a few less if you dig into the batter before it gets to the pan, like I do!).

Starfruit and Toasted Macadamia Salad with Mango Vinaigrette

Sometimes, in the middle of these seemingly endless winter doldrums (although this winter hasn't been so bad), I get to the point where I absolutely lose my mind (did I mention I'm from San Diego?): I turn my light box on full blast, crank up Bob Marley and the Beach Boys, put on a bikini and some coconut-scented oil, and lay "out" in the middle of my living room with a delightful margarita. When this mood strikes you, this salad is the PERFECT remedy! It sounds complicated, but it's actually a piece of cake to make (ooooohhh, cake.....well, we'll get to that a little later). First, let's make ourselves a little bowl of paradise! **

For the dressing, you'll need:

• 1/4 cup mango vinegar
• 1/4 cup white balsamic vinegar
• 1/3 cup olive oil (this dressing is ESPECIALLY good if you can find olive oil flavored with green lemon. O&Co has it, but I'm sure some other specialty stores may also carry it)
• 1 Tbsp. dijon mustard
• Salt and Freshly ground pepper to taste

Combine all of these ingredients in a dressing jar (really, any old glass jar will do). Stick it in the refrigerator until the salad is done to let the flavors marinate.

For the salad, you'll need:

• 3/4 slivered or very finely chopped macadamia nuts (in a pinch, you can use almonds)
• Approximately 10 cups of mixed, organic baby greens (or plain arugula, if you prefer)
• 2 ripe Starfruit, thinly sliced (from end to end so they look like stars!)
• 1/2 bunch thinly sliced green onions
• 2 ripe avocados, thinly sliced
• 2 ripe kiwi, cut into small chunks
• 1/2 large, ripe papaya, cut into small chunks

First, coat a medium frying pan with cooking spray or a light misting of olive oil. Warm it over medium heat, and add the macadamias. Spray or mist the macadamias very thoroughly, reduce the heat to medium-low, and cook them, stirring frequently, for 5-10 minutes, or until they become slightly browned and very fragrant.

Now we're ready to assemble our masterpiece. Divide the greens evenly among two large bowls (for dinner salads) or four small bowls (for lunch salads). Sprinkle each salad evenly with the green onions, kiwi, and papaya chunks. Carefully arrange the avocado and starfruit over each of the salads, taking care to maximize their natural beauty. Finally, sprinkle each salad with a small handful of toasted nuts. Drizzle each salad with your fabulous homemade dressing and enjoy!

**I always recommend that you use organic ingredients whenever possible; they're better for you, they're better for the environment, and let's face it--they just taste better!

Welcome to La Vegan Exquise!

Welcome to La Vegan Exquise! I am delighted that you’re here, and invite you to kick back, cozy up, and feel perfectly at home among the ridiculously fun, unapologetically healthful, and absurdly creative (read: we like to make things up here…especially when we run out of ingredients we thought we had!) recipe and story-swapping that goes on in our little corner of the world. Loosely translated to "The Exquisite Vegan," this blog is dedicated to demonstrating that vegan food--from appetizers to desserts-- can not only taste fabulous, but can be inventive, fashionable, and every bit as gourmet as its meat and dairy counterparts. 

I have never understood why, for so many, the word “vegan” is associated with extremist political beliefs, frightening nutritional myths, or hideously blah-tasting food. For many others, it’s simply a healthy, wonderful, earth-conscious way of eating whose sustainability—and deliciousness—makes sense and feels great. Whatever your reason for exploring La Vegan Exquise, I’m thrilled to have you here, and hope you find exactly what you came looking for. Feel free to poke around and explore, and do experiment a little, because these recipes will knock the organic cotton socks off of even the most committed omnivores in your life!

Wishing you lots of love, happiness, and fabulous food, and thank you WITH ALL MY HEART for your commitment to health, and for using this site!

Bon Appétit,

Brianna Ladapo

p.s. I love to invent new recipes, so if you have a favorite omnivore food that could use a vegan makeover, please feel free to email me your recipe at laveganexquise@gmail.com and I’ll do my best to give it a fabulous vegan face-lift and put it on the blog for you!