Chow Vegan

Swung by the Ferry Plaza Farmers Market in San Francisco over the weekend and tried the organic, vegan donuts from Pepples. That almost didn’t happen as the person working the kiosk was not there when I walked by the first time. It took three tries before she was back at her post. At least the donuts were worth the doubling back.

Pepple’s offers quite a selection of flavors from new to old standbys, the price ranges from $2-3 each or $13 for a half-dozen. I got Salt Caramel (new to me) and Blueberry (an old favorite). But after opening my bag of donuts, I see something missing. Where’s the hole?

Fortunately, these hole-less donuts (or maybe they’re just humongous donut holes) aren’t missing any flavor or taste. The Salt Caramel has a nice balance of salty and sweet. You can see the giant sea salt crystals on top, it goes well with the rich coconut caramel. The Blueberry has a beautiful color inside, not a super strong blueberry taste, but still good.

Both were very cake like and don’t seem as greasy as other donuts. Next time I would like to try the Orange Creamsicle and/or Green Apple. With donut flavors like this, you know there has to be a next time.

Last weekend, I checked out WonderCon at the Moscone Center in San Francisco. This year marked the 25th anniversary of the annual comic book, sci-fi, and popular arts event. (Yes, I’m geeky that way. But not as geeky as the people who dress up in costume and walk around in character. Bless them, they certain make the whole experience that much more interesting.)

Rather than eat the convention center food and wonder about the veganess of it all, I took a short walk over to the Loving Hut located in the food court of the Westfield Shopping Center.

I ordered the Grilled Philly Sandwich – marinated soy protein with BBQ sauce, vegan mayo, tomato and lettuce for $8.95. It was good. The bread is nice, warm and crispy; the insides had a meaty texture with good flavor. It came with a little container of cole slaw which had a nice twang to it and a couple of orange slices.

Since my order was to-go, I got a pager that lights up when the food is ready. But it didn’t take long at all, probably between five to ten minutes. There’s also a small buffet besides the sandwiches and salads on the menu. I actually like this location better than the Loving Hut in Palo Alto. And it’s definitely way better than eating at the convention center.

The winner of The Happy Herbivore Cookbook is number 1.

Congratulations jose s sanchez! Please email me your mailing address and I’ll send the cookbook out to you.

A big thanks to everyone for playing!

After getting fuji apples weekly at the local farmers market, it’s finally coming to the end of their season. For a last hurrah, I decided to do a little extra something with them. I made mini raw caramel apple bites.

For the raw caramel, I adapted the recipe from this vegan life. The taste is similar to caramel but healthier tasting. And the best part, it doesn’t stick all over my teeth like regular caramel. The dentist gotta be happy about that.

Mini Raw Caramel Apple Bites

Raw Caramel
1/2 cup Medjool dates
1 tablespoon agave syrup
1 tablespoon soy milk
1 teaspoon coconut oil
1/4 – 1/2 teaspoon to taste vanilla extract
Pinch salt
3 tablespoons more or less of the date soaking water

For assembly
Organic apples (Fiji and/or Granny Smith or other variety)
Lollipop sticks, skewers or toothpicks
Coconut flakes
Unsalted roasted peanuts or other nuts, slightly crushed

Soak the dates in water for a few hours. Save the soaking water.

In a food processor, combine the dates, agave, soy milk, coconut oil, vanilla and salt. Process and add a tablespoon at a time the soaking water until it’s the desired consistency. Transfer to a bowl and chill in the fridge until ready to serve.

Using a melon baller, scoop a ball out of the apple. Push a stick into the peel side and roll in the caramel. Sprinkle with coconut flakes or nuts or both. Enjoy.

The Happy Herbivore Cookbook Giveaway
Don’t forget to enter the giveaway, it ends on Monday, April 4th.

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