As much as I hate to admit it summer it coming to an end, even if feels like it’s just getting started here in Southern California. This sweet treat was fun to make and just as tasty!
The coconut cookie cups are a perfect pair with some good vegan ice cream, and the best part is they are pretty healthy! Since these yummy things are gluten free, they are made with coconut flour. This was my fist time using coconut flour and I have to admit I was a bit nervous. I scoured through numerous recipes online to find the perfect one for me. I finally came upon one that looked great, but it needed to be veganized! I was pleasantly surprised how yummy they were. The coconut flour gives them a wonderful light flavor and a great texture. Hope you’ll love them as much as we did!
- 2 Flaxseed eggs (1egg= 1 tbsp ground flaxseed, 3 tbsp of warm water, let it sit for 3 mins)
- ¼ cup coconut oil – melted
- ¼ cup organic sugar (or any sugar you prefer)
- ½ cup almond milk (soy or coconut works too)
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1/2 cup coconut flour
1. Pre-heat oven to 375 degrees and take a muffin tin a turn upside down and with a non- stick spray lightly spry the bottom.
2. In a medium bowl, whisk together flax seed with melted coconut oil, sugar, almond milk, vanilla, and salt.
3. Stir in coconut flour. (add more if needed) Take a spoon full of cookie dough and form it over each muffin tin. *Make sure to cover completely. Bake for 15- 20 minutes or until browned.
4. Let cookies cool completely cool. Once they have cool down gently take them off the muffin tin.
Fill with your favorite vegan ice cream or even use them as mini pie crusts. The possibilities are endless! Enjoy!
Living in LA as a vegan is awesome! This place is a mecca for great vegan restaurants and tasty options. I love trying new places and food so here are some of my finds!
The Chicken Run Ranch Burger at Native Foods…Yummy!
” I AM CELEBRATING” Yep that’s the name of this dish from Cafe Gratitude. It’s a raw coconut and zucchini ceviche. Delicious!
This is the BBQ Tempeh Burger from Seed Kitchen in Venice. I go to Seed just to get this. Could be the best burger I’ve tasted! It was named a top 10 burger in the LA Times and I certainly know why! 🙂
Vegan Miso Ramen from Fresh In The Box. This little restaurant has many veggie and vegan options that are very tasty!
This one is also from Fresh In The Box. Some of the most amazing tempera vegetables I’ve ever had and a yummy cucumber salad.
This is the Gardein BBQ Chicken Pizza from Green Peas in Culver City. I work near this restaurant and was delighted to know they offer a vegan version of almost everything on the menu from breakfast to pizza!
What I like to call the NOT tuna melt with a side of roasted potatoes also from Green Peas.
Hope you enjoyed LA’s Vegan Eats!
Falafels are a very popular “fast food” in the Middle East and are quite tasty. Traditionally they are severed as a sandwich stuffed inside pita bread, but this is our own version!
Ingredients: Serves 2
- 1 16oz can of chickpeas (garbonzo beans)
- 1 medium onion, finely chopped
- 2 Cloves of Garlic, chopped
- 3 tablespoons of fresh parsley, chopped
- 1 teaspoon of cumin
- 2 tablespoons of flour
Toppings (you can use these ingredients or whatever veggies you have in your kitchen)
- 2 large soft tortillas
- cherry tomatoes (or any tomatoes you may have)
- 1/2 cup of onions, cut into small strips
- 1/4 cup of red, yellow, or orange pepper, cut in to small strips
- 3 Cloves of garlic, chopped
- Any kind of green, lettuce, spinach or mixed (I used a mixed spring for ours!)
- Tahini sauce (already made works just fine)
- Optional, but highly recommended: 2 sprigs of fresh dill
Step 1: Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about 15 mins. Drain and allow to cool.
Step2: In a medium bowl, combine chickpeas, garlic, onion, parsley, cumin, salt and pepper (to taste). Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls. Slightly flatten. Fry in 1 inch of oil at 350 degrees until golden brown (5-7 minutes).
Step3: With your oil still hot throw in your all your veggie toppings.(except greens) cook them for about 3- 4 minutes. Put your lettuce or greens on your tortilla and then put your falafels on. Now its time for the toppings and some tahini sauce. Garnish with some fresh dill and a slice of lemon. ENJOY!
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