DF Mavens Ice Cream Review & GIVEAWAY!

Click HERE to enter the giveaway!

Another week, another giveaway – the fourth of the summer here on Farmers Market Vegan, to be precise. This one comes at the prompting of my Coconut Bliss giveaway back in June, in which I relayed to you all the inner turmoil I experienced in deciding whether or not to run the giveaway after a representative contacted me. If you remember, soon after agreeing to host the giveaway, I discovered that in 2011 Coconut Bliss became majority owned by Lochmead Dairy, and thus that by following through with my agreement I would essentially be providing publicity for a dairy company by extension.

Obviously, I did end up running the Coconut Bliss giveaway, concluding that the imperfect state of the world renders “pure” veganism impossible and that the giveaway would provide an ideal opportunity to contact Lochmead and encourage them to expand their non-dairy options. But I still felt a bit of discomfort in devoting a blog post and giveaway to an ultimately non-vegan company – no matter how impressive their non-dairy ice creams and otherwise ethical practices – especially considering the existence of quality vegan ice cream purveyors that don’t engage with animal agriculture (or, at least not as directly. Again, imperfect world, people).

Photo via DF Mavens.

Photo via DF Mavens.

So I contacted one of those purveyors: the NYC-based DF Mavens (the “DF” standing for dairy-free, of course!). After explaining my desire to highlight a less questionable brand of ice cream, the folks at DF Mavens responded with enthusiasm, explaining their devotion to supporting the animal rights movement and vegan community. Indeed, a portion of all of DF Mavens’ profits goes to the national animal advocacy organization Mercy for Animals, while the company’s Board of Advisors includes such passionate and well-known animal/vegan advocates as Victoria Moran, Joshua Katcher, and Rich Roll. Though headed by one of the premier (non-vegan) ice cream consultants, DF Mavens functions independently of any dairy operation and is strongly backed by the decidedly vegan managing and marketing firm known as PlantBased Solutions.

Photo via DF Mavens.

Photo via DF Mavens.

And, oh-so importantly, DF Mavens’ ice cream positively excels in quality, thanks to its unique variety of flavors, full-bodied taste, rich mouthfeel, and unparalleled creaminess. Certified gluten-free and kosher, and named by VegNews as the Best New Vegan Product at Natural Products Expo West 2013, DF Mavens claims that it has set a “new standard for dairy-free ice cream,” and I honestly cannot argue. DF Mavens produces three lines of ice cream, each based in a different type of non-dairy milk: coconut, soy, and almond. Impressively, all of them harbor the same decadent, silky-smoothness – the almond-based ice creams taste just as rich as the coconut-based ones! Clearly mindful of dietary allergies and restrictions (please note: I don’t include vegan in this categorization since I don’t consider it an inherently restrictive diet), DF Mavens also produces two sugar-free flavors, both of which have a coconut base.

And DF Mavens is opening a storefront in the West Village of NYC sometime this year! (Photo via EvGrieve.com).

And DF Mavens is opening a storefront in the West Village of NYC sometime this year! (Photo via EvGrieve.com).

The generous folks at DF Mavens sent me a sampling of five of their flavors, including at least one from each of the company’s three lines. From the coconut milk line, I received the Del Lago Chocolate and the Alphonso Mango; from the soy milk line, New Orleans Salted Praline; and from the almond milk line, Mint Almond Cookie and Caramel Apple Almond(NOTE: though the Food Empowerment Project does not yet include DF Mavens on its list of recommended ethically sourced chocolate companies, the folks at DF Mavens assured me that they source the chocolate in their ice cream from areas where industry slavery is not practiced.)

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Described as “a deep dark dreamy chocolate crafted from the finest cacao in Venezuela’s tropical lowlands,” the Del Lago Chocolate held a complexity of flavor that I certainly don’t usually expect from chocolate ice creams – they tend to taste rather one-note to me, and have since childhood. Surprisingly, I found myself “mmm”-ing just as happily with spoonfuls of DF Mavens’ chocolate ice cream as with the others sent to me.

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Harboring a more unctuous creaminess than the other ice creams, the Alphonso Mango boasted small chunks of mango for pleasant textural interest and provided me with clear recollections of biting into juicy, succulent fresh mangoes.

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Perhaps my favorite ice cream of the bunch, the New Orleans Salted Praline featured a swirling river of sticky salted caramel punctuated by glorious pecans – the richest and sweetest of all nuts, in my humble opinion. I only wish that each pint of this flavor contained a higher density of pecans, for I enthusiastically welcome a contrast of crunchiness among the otherwise smooth ice cream.

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Though not usually a huge fan of mint-flavored desserts, I absolutely inhaled the Mint Almond Cookie ice cream, which offered a chunk of homemade, gluten-free, Oreo-like sandwich cookie with every intensely minty spoonful.

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Finally, the Caramel Apple Almond sufficiently wowed me with its saccharine flavor and sticky texture, impressively akin to a real caramel apple – indeed, DF Mavens claims that licking a cone of this ice cream “is almost the same as eating a caramel apple.” Crunch factor aside, I would have to concur in regards to flavor.

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After this foray into DF Mavens’ world of non-dairy ice creams, I’m eager to taste their other flavors, most notably the Cardamom Pistachio, Peanut Butter Fudge Mash, Sicilian Hazelnut Truffle, and Key Lime Creme.

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I’m also eager to help one of you enjoy a DF Mavens foray of your own! Simply click on one of the links at the top and bottom of this post to enter a Rafflecopter giveaway for your chance to win four whole pints of DF Mavens vegan ice cream. Unfortunately, due to shipping costs and product sensitivity, this giveaway is only open to residents of New York City and its five boroughs. For those of you not included in this stipulation, check out the retailers near you that carry DF Mavens or order some for yourself!

This giveaway will end at 11:59 pm on Sunday, August 3, and I will announce the winner on the following day.

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Click HERE to enter the giveaway!

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.

In solidarity, Ali.

Vegan Chews & Progressive News {7-25-14}

Before I dive into today’s post, I’d like to say a huge congratulations to the winner of my Salad Samurai cookbook giveaway: Lydia Greenfield! Thanks to all who entered, and be sure to look out for my next giveaway of the summer.

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

For this eighth edition of Vegan Chews & Progressive News (#NewsandChews), revel in hearty and brightly flavored rice paper rolls, oh-so-chewy cashew cookies, the epitome of a summery dinner, stories on climate change and the sure demise of capitalism, accurate coverage (unique among the skewed U.S. mainstream media) of the current situation in Gaza, and an intersectional analysis of the infamous Bill and Lou saga.

Favorite Newly Published Recipe

Savory
Photo via Minimalist Baker.

Photo via Minimalist Baker.

 I tend to believe that a dish as simple and difficult to ruin as rice paper rolls don’t merit a recipe, but this one from Minimalist Baker proves unique and mouthwatering enough to make me eat my words (and hopefully one of those rolls…). Though the crispy tofu in particular drew me to the recipe, I can hardly argue with a tangy almond butter dipping sauce or a generous helping of fresh mint and cilantro to offset the recipe’s richness. Recreating this recipe (which I intend to do next week) also provides me with another use for my favorite brown rice paper wrappers.
Sweet
Chewy Cashew Cookies
via Lunchbox Bunch
Photo via Kathy Patalsky.

Photo via Kathy Patalsky.

I’m a gigantic fan of baking with nut flours, due to the rich mouthfeel and tender texture that they impart in scones, muffins, and cookies alike. Not only do these cookies from Kathy Patalsky feature the sweet, ivory-hued flour ground from cashews, they also employ my all-time favorite sweetener: maple syrup. Though making the entire recipe calls for a substantial amount of pretty expensive ingredients, halving the recipe renders the certain joy of these cookies much more accessible.

Best Recipe I Made This Week

Zucchini Noodles & Kale in Tomato-Basil Sauce with Roasted Cherry Tomatoes & Portobello-Walnut Balls
adapted from This Rawsome Vegan Life

zucchini noodles, roasted tomatoes, portobello-walnut balls (3)

This fabulously summery recipe inspired by Emily at Rawsome Vegan Life provides a fresh, complexly flavored, and texturally contrasted take on spaghetti and meat(less) balls that knocked the tiny socks off of my tastebuds. I tweaked Emily’s original recipe a bit by baking the portobello-walnut balls and roasted the tomatoes instead of dehydrating, and adding shredded kale to the zucchini noodles for a kick of green leafies. Even so, Emily’s flavor-combining genius shone through. With succulent and juicy cherry tomatoes, toothsome zucchini noodles coated in a creamy sauce, and meltingly tender portobello balls with a hint of sweetness from the dates, this dish offered me an ideal mid-summer meal.

Must-Read News Article

I’d like to feature four articles this week, grouped into two categories:

The first set of stories centers on climate change, with one from The Nation offering advice from a longtime climate activist on advocacy strategies that I see as helpful to activists of all stripes, and the second from Mother Jones revealing that the most frequent instances of climate denial occur in anglophone countries with strong neoliberal regimes.

Photo via Al Jazeera.

Photo via Al Jazeera.

Speaking of everyone’s favorite topic of neoliberal capitalism, the second set of stories offer hopeful views on the future of our economic system. The first story from Al Jazeera suggests that Millennials view capitalism with a heavy does of skepticism, while the second story from Truthout features an interview with sociologist William I. Robinson on the crisis of capitalism. Combined, the two stories provide me with optimism that our up-and-coming generation are poised to finish off the dying remains of capitalism and foster a new, more equitable and just economic system.

Favorite Podcast Episode or Video

Today’s podcast/video recommendation comes as a two-parter, focusing on the increasingly dire state of Gaza thanks to an appalling abuse of power from Israel and its allies (most notably the U.S.). Though Israel proponents continue to insist that the country has a right to defend itself from Hamas’ unsophisticated rockets, they refuse to acknowledge the history of Israel’s occupation of Palestine and the enormous disparity in economic, military, and political power that has resulted.

Photo via Democracy Now!

Photo via Democracy Now!

I’d first like to point you toward an episode of the Radio Dispatch podcast, in which John and Molly call out the U.S. media’s “spectacular failure” in covering Israel’s attacks on Gaza (I mean, NBC misled viewers to believe that the scenes of Gazan destruction they showed took place in Israel, for goodness’ sake).

Thankfully, progressive news outlets like Democracy Now! have provided far more truthful (read: unsullied by a desire to conform to the U.S. government’s status quo) coverage of the current situation in Gaza. Indeed, Democracy Now! has devoted most of its air time over the past week to highlighting the voices of those on the ground in Gaza and those for justice in Palestine, including correspondent Sharif Abdel Kouddous, the executive director of a Gaza hospital shelled by Israel, an NBC veteran reporter pulled from Gaza after accurately reporting on the situation, members of Jewish Voices for Peace arrested for protesting an organization that raises money for the Israel Defense Forces, and MSNBC’s sole Palestinian voice Rula Jebreal who faces persecution for publicly criticizing her own network’s coverage of the Israel-Palestine conflict. These clips from Democracy Now! clearly demonstrate the horrifyingly skewed coverage by U.S. mainstream media of the current Gaza situation.

Book Recommendation

The Oxen at the Intersection: A Collison
by pattrice jones

Photo via Lantern Books.

Photo via Lantern Books.

I’ve long supported the work of pattrice jones, the fierce intersectional activist and co-founder of VINE Sanctuary, and cannot recommend more highly her most recent book. Part retelling of the Bill and Lou saga; part analysis of its historical, sexist, racist, and ableist components; and part suggestions of what animal advocates can learn from the controversy, pattrice with characteristic fearlessness provides a work of huge value to anyone involved or interested in intersectional activism. A short and accessible read, this book took me all of two days to finish, and I found myself enthralled in every moment. An absolutely fascinating read.

In solidarity, Ali.

Vegan Chews & Progressive News {7-18-14}

This Saturday, I will review/reviewed (depending on what day you read this post) Terry Hope Romero’s new cookbook Salad Samurai on Episode 236 of the Our Hen House podcast. For all you OHH listeners looking for the giveaway I promised, head over to this post. Thanks for entering!

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Welcome to the seventh installment of Vegan Chews & Progressive News (#NewsandChews)! Get ready for a smoky-sweet summery pizza, an equally summery and oh-so mouthwatering creamy dessert, the best vegan “egg” salad on the planet, viable and inspiring solutions to our current crisis of democracy, the refugee crisis at the U.S.-Mexico border, and a necessary read for all intersectional activists. Shall we?

Favorite Newly Published Recipe

Savory

BBQ Pulled “Pork” Pizza with Mango Salsa and Cashew Cream
via The Sweet Life

Photo via The Sweet Life.

Photo via The Sweet Life.

I have an understandably enormous love for barbeque sauce – smoky, sweet, tangy…what’s not to adore? Indeed, in my pre-vegan days I never actually consumed a pulled pork sandwich, but frequently found my mouth watering over Food Network programs featuring the southern American favorite. Now that I no longer consider pig’s flesh to serve as sustenance, I experience just as intense of a desire for heartily textured chewiness coated in the perfection of barbeque sauce. Sarah’s vegan rendition of pulled pork – using hearts of palm – would surely satisfy this desire, especially when coupled with refreshing mango salsa and cooling cashew cream. If you’ll excuse me, I need to go make a pizza

Sweet

Peanut Butter & Banana Ice Cream Sandwiches
via She Likes Food

Photo via She Likes Food.

Photo via She Likes Food.

Minimal-ingredient banana soft serve ice cream (no ice cream maker required). Dense, chewy peanut butter cookies. The infallible combination of bananas and peanut butter. The singular impeccability of peanut butter itself. If all of these factors combined into one recipe doesn’t constitute a revelatory dessert experience, then I no longer have any interest in sweet treats. Just to make sure, I guess I’ll have to recreate Izzy’s recipe here (twist my arm, jeez. I’ll sub coconut sugar for the brown sugar, though, and omit the chocolate chips).

Best Recipe I Made This Week

Tofu “Egg” Salad Sandwich with Buffalo-Maple Cauliflower
Original Recipe

tofu egg salad sandwich & maple-buffalo cauliflower 1

This week’s best dish doesn’t actually have a recipe to go along with it, as I created it on a whim with the bits and bobs in my dwindling refrigerator. To half a block of frozen and defrosted tofu, I added vegan mayo, Dijon mustard, scallions, and a crap-ton of herbs and spices, to surprisingly produce one of the tangiest, creamiest, most flavor-packed vegan “egg” salads I’ve ever experienced. For the cauliflower, I combined a generous helping of homemade red hot sauce with a bit of maple syrup to coat the cauliflower, then roasted it all in a 450°F oven for about 30 minutes for sticky, spicy, sweet, mapley goodness. An impeccable dinner, the recipe for which you can expect later in the summer.

Must-Read News Article

Crowdsourcing Our Way Out of the Crisis of Democracy
via Kevin Zeese & Margaret Flowers at Truthout

Photo via Truthout.

Photo via Truthout.

In the midst of a ridiculously false notion of “democracy” held up by conventional powers in America, this article truly gives me hope by offering viable alternatives to our broken political (and, consequently, economic, civil, social, etc.) system. So often we focus on critiquing the ills of society – a necessary practice, no doubt – while failing to take concrete action toward not reform, but revolution. The endeavors cited in this article take this hugely important action, and I feel newly inspired by them. Maybe if we can actually implement them, we’ll end up with a nation modeled after Spain’s “communist utopia” of Marinaleda, eh?

Favorite Podcast Episode or Video

Humanitarian Crisis at the Border
via Radio Dispatch

Photo via Rebecca Blackwell, Associated Press, at Al Jazeera America.

Photo via Rebecca Blackwell, Associated Press, at Al Jazeera America.

While most coverage of the staggering numbers of unaccompanied Latin American minors arriving in the U.S. refers to the situation as a “border crisis,” John and Molly at Radio Dispatch accurately assert that we should actually regard it as a refugee crisis. In Latin American countries like Guatemala and Honduras, children live in rampant poverty and fear of violence, and are essentially seeking asylum in the U.S. As Fernando Protti, regional representative for the U.N. refugee agency told the Associated Press, “They are leaving for some reason. Let’s not send them back in a mechanical way, but rather evaluate the reasons they left their country.” In this episode of the Radio Dispatch podcast, John and Molly explain this urgent situation and its political nature in accessible terms.

Other quality news stories regarding this refugee crisis come from Al Jazeera America, Counterpunch, Mother Jones, and Think Progress.

Book Recommendation

Feminist Theory: From Margin to Center
by bell hooks

Photo via Free Thought Blogs.

Photo via Free Thought Blogs.

I don’t think the words exist to describe how pivotal and essential a role this book has played in my psychological growth as an intersectional activist – and with only 160-some pages! hooks critically analyzes the popular feminist movement of the 60s and 70s, pointing out that it worked toward achieving equal power to men for upper-class white women, rather than seeking to end hierarchies of domination for all people, regardless of class, race, gender, sexual orientation, ability, etc. Offering much progressive theoretical knowledge for the development of liberatory social movements, this book will certainly endure much page-tearing and tea-staining as I read it during my every waking free moment. Pick. This. Book. Up. Now.

In solidarity, Ali.

Vegan Chews & Progressive News {7-11-14}

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

The sixth installment of Vegan Chews & Progressive News features two creative and decadent animal-free recipes for traditionally animal-based dishes (one savory and one sweet); a gorgeously composed salad out of a much-anticipated cookbook; problematic coverage of recent developments in the Israel-Palestine conflict; the racist practices of the National Security Agency; and a book that every food justice advocate should have on their shelf.

Favorite Newly Published Recipe

Savory

Filet O’ Chickpea Sandwich with Tartar Sauce Slaw
via Keepin’ It Kind

Photo via Keepin' It Kind.

Photo via Keepin’ It Kind.

Kristy’s culinary creativity never ceases to amaze me, and she showcases her talent once again in this summery, sea-inspired sandwich. I’ve found myself on a vegan “seafood” kick lately, craving chickpea “tuna” salad sandwiches and experimenting with vegan smoked salmon from Sophie’s Kitchen in an animal-free, homemade version of bagels and lox. As such, Kristy’s fried chickpea-artichoke patty topped with creamy tartar sauce-coated slaw is supremely exciting my tastebuds. Plus, there’s vegan mayo involved. And man, I love me some vegan mayo.

Sweet

Hazelnut Mousse Parfaits with Strawberries & Pretzels
via Artful Desperado

Photo via Artful Desperado.

Photo via Artful Desperado.

The other night, I had the immense pleasure of dining at V-Note, an all-vegan bistro on the Upper East Side of Manhattan, and reveling in their creamy, silky-smooth, decadent, rich, mind-boggling rendition of tiramisu. The dessert featured coconut cream, coffee-soaked pastry, and chocolate syrup layered in a glass tumbler, parfait-like. Still reeling from the experience of the tiramisu, I feel called to this Hazelnut Mousse Parfait, especially considering my deep adoration of hazelnuts. Paired with salty pretzels and juicy strawberries, this mousse may just pave my path to replicating my tiramisu-induced happiness.

Be sure, of course, to use cocoa included on the Food Empowerment Project’s approved chocolate list to ensure that you don’t contribute to the slave practices of the vast majority of the global chocolate industry.

Best Recipe I Made This Week

Raw Cobb Salad
via the Choosing Raw cookbook by Gena Hamshaw

raw cobb salad

I’ve eagerly anticipated the release of my dear friend Gena‘s cookbook for over a year now, and I’m absolutely thrilled to have its physical manifestation gracing my bookshelves today. While you’ll have to wait until later in the summer when my in-depth review of the cookbook will be featured on the Our Hen House podcast, my excitement for Choosing Raw the cookbook overflows such that I feel then need to offer you all a sneak preview. As part of my recipe-testing for the OHH review, I recreated Gena’s Raw Cobb Salad – an expertly composed dish of lettuce drizzled in a creamy, smoky red pepper-cashew dressing, topped with rows of succulent heirloom tomato, buttery avocado, homemade tangy cashew cheese, and crispy eggplant bacon. A rainbow of flavors in a rainbow of a plate.

Must-Read News Article

What Fuels the Violence Against Palestinian and Israeli Youths?
via Counterpunch

Mourners carry the bodies of fighters Osama al-Hosomi and Mohammed Fasih during their funeral in Gaza City, 27 June. The two were killed and a third was wounded in an Israeli air strike. Photo via Ashraf Amra, APA Images, Electronic Intifada.

Mourners carry the bodies of fighters Osama al-Hosomi and Mohammed Fasih during their funeral in Gaza City on June 27. The two were killed and a third was wounded in an Israeli air strike. Photo via Ashraf Amra, APA Images, Electronic Intifada.

While heated for years now, the Israel-Palestine conflict has received considerable media attention in the past week due to the murder of three Israeli teenagers in occupied Palestinian land. Problematically, however, the coverage of this event has largely failed to mention Israel’s 60-year campaign of occupation against the Palestinians, as well as the collective punishment that Israel has unleashed upon the Palestinian population. Such punishment has included destroying Palestinian homes, farms, and Mosques; abducting over 600 Palestinians; and bombing the people of Gaza with 34 air strikes in one night. This article from Counterpunch fleshes out the pro-Israel media coverage surrounding these events, as well as speculates upon what drives Israel’s abuse of the Palestinian people.

Favorite Podcast Episode or Video

Spied on for Being Muslim? NSA Targets Named in Snowden Leaks Respond to U.S. Gov’t Surveillance
via Democracy Now!

Photo via Democracy Now!

Photo via Democracy Now!

This week, the newly launched NSA-whistleblowing site The Intercept published a lengthy investigative report based upon documents leaked by Edward Snowden that identify five prominent Muslim Americans spied on by the National Security Agency. Glenn Greenwald, a founding editor of The Intercept, joins the Democracy Now! team to discuss how “the only thing [the five spied-on individuals] really had in common is that they are all politically active American Muslims. And that seems to be enough in the intelligence community to render these people suspicious.”

Also in the segment, Democracy Now! airs a video from The Intercept of Nihad Awad, the executive director of the Council on American-Islamic Relations (CAIR), the country’s largest Muslim civil rights group. Nihad responds to the government surveillance he experienced:

“I was not aware that I was under surveillance, except recently. And I’m outraged that as an American citizen, my government, after decades of civil rights struggle, still the government spies on political activists and civil rights activists and leaders. It is outrageous, and I’m really angry that despite all the work that we have been doing in our communities to serve the nation, to serve our communities, we are treated with suspicion.”

Wonderful coverage of a hugely important report revealing the intensely racist practices of the U.S. government.

Book Recommendation

Stuffed and Starved
by Raj Patel

Photo via IndieBound.

Photo via IndieBound.

I would call Raj Patel’s book Stuffed and Starved a must-read for anyone involved in or concerned with the global food justice movement. The captivatingly written book recounts Patel’s investigation into food systems around the world, uncovering the reasons behind famines in Africa and Asia, the rampant poverty of farmers in Latin America due to the North American Free Trade Agreement (NAFTA), and more. In doing so, Patel clearly displays that the enormous power of controlling the global food system lies in the hands of just a few wealthy corporations and governments. Once you pick this book up, you honestly will not want to put it down (nor should you!).

In solidarity, Ali.

Luna & Larry’s Coconut Bliss Ice Cream Review & GIVEAWAY!

Sorry, this giveaway has closed.

Welcome to Round 2 of summer giveaways on Farmers Market Vegan! This time, I’m thrilled to offer you perhaps the tastiest, creamiest, richest, most decadent non-dairy ice cream on the market (I’m really not exaggerating here)Luna and Larry’s Organic Coconut Bliss.

All Coconut Bliss Flavors

After Coconut Bliss founders Luna and Larry Kaplowitz embarked upon a dairy-free diet out of concern for their health and the ecological impact of dairy production, they had trouble finding a tasty non-dairy ice cream free of questionable ingredients. With soy- and rice-based ice creams proving gastronomically unsatisfying, Luna and Larry turned to coconut milk and– hand-crank ice cream machine in hand – began hosting weekly tasting parties for friends, family, neighbors, and anyone else interested in the wonders of coconut, agave-sweetened ice cream. Once two local shop owners requested that Luna and Larry start selling the ice cream in their stores, Coconut Bliss became an official business venture and expanded from a home hand-crank operation into a manufacturing facility in Eugene, Oregon. Today, you can find Luna and Larry’s top-quality ice cream in stores across the U.S. and Canada.

Luna and Larry at the Thai coconut farm that produces milk for Coconut Bliss.

Luna and Larry at the Thai coconut farm that produces milk for Coconut Bliss.

With this expansion, Luna and Larry made few compromises in terms of environmental and ethical sustainability. At least 95% of all Coconut Bliss ingredients are certified organic, including the coconut milk and agave, both of which are sourced from family-owned farms in Thailand and Mexico respectively with which Luna and Larry have connected in person. Additionally, all of the cacao used in Coconut Bliss comes from a fair-trade certified workers’ cooperative in the Dominican Republic, a production setup that minimizes the incidence of child slavery (read more about slavery in the chocolate industry here). Luna and Larry also offer substantial support to the local Eugene community by sponsoring events and donating to a number of nonprofits, and are currently seeking to donate a percentage of their sales the communities and animal shelters in the area of Thailand where the coconut milk they use is produced.

Coconut Bliss at the Beloved Sacred Music Festival in Tidewater, Oregon.

Coconut Bliss at the Beloved Sacred Music Festival in Tidewater, Oregon.

You’ll notice that I mentioned that Luna and Larry made few compromises in expanding Coconut Bliss. One compromise that they did make, however, I feel the need to mention. As explained in detail in this blog post from Larry, in 2011 Coconut Bliss became majority owned by Lochmead Dairy (and that don’t mean a vegan dairy, folks). As Larry explains, with skyrocketing demand, he and Luna began searching for a co-packer that could make Coconut Bliss for them, and supposedly could not find a vegan co-packer large enough to suit their needs. The couple then turned to Lochmead, who apparently used to manufacture Turtle Mountain’s So Delicious and Purely Decadent lines, and thus have 20+ years of experience manufacturing vegan ice cream in a separate facility from their dairy products.

While I understand the reasoning behind this decision, I’m disappointed that our current society necessitates that many vegan products need engage at least somewhat with animal agriculture in order to reach a wide audience (Tom’s toothpaste, anyone? How about Nancy’s soy yogurt?). I grappled extensively – consulting a number of trusted animal rights activists – with whether or not I should carry out this review, on the grounds that I would be providing publicity for a dairy company by extension. However, I ultimately decided that the unfortunate fact that we live in an imperfect world, in which “pure” veganism proves impossible, should not keep me from promoting what I truly believe is the most impressive widely available vegan ice cream on the market – one that I would venture to say has the power to change non-vegan hearts and minds.

Additionally, I thought that this giveaway might provide a great opportunity to reach out to Lochmead Dairy informing them of how enthusiastically I adore the quality of their vegan ice cream, and asking them to continue to expand their vegan options. I’ve already sent an email of this vein to Lochmead, and would wholeheartedly encourage you all to do the same!

So folks, let’s talk about the ice cream. It’s good. Like, mind-bogglingly good. Like, “OMG am I really tasting this right now this can’t be real” good. Creamy, rich, silky smooth, decadent…I could go on.

CB-PintMochaMaca-1

CB-PintCherry-1

For this review, I had the opportunity to sample two flavors of Coconut Bliss: Mocha Maca Crunch and Cherry Amaretto (though, I’ve tried the Lunaberry Swirl in the past and it remains my favorite). A gorgeous balance of maca maltiness and rich coffee flavor, the Mocha Maca Crunch offered a rather sophisticated ice cream, though its “wild side” shone through the crunchy cacao nibs that studded each spoonful. The Cherry Amaretto hugely appealed to my adoration of the flavor of almond extract, and offered ginormous chunks of icy-juicy cherries throughout the ice cream. I served both of these flavors to a room full of non-vegans, all of whom had nothing but “ooh,” “ahh,” “oh, man,” “this is really just coconut milk?,” and other laudatory remarks to make of the Coconut Bliss quality.

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Other than enjoying Coconut Bliss straight out of the container and sharing it with those not yet enlightened to the world of vegan ice cream, I also experimented with incorporating Coconut Bliss into a widely loved childhood dessert: ice cream sandwiches. Check out the recipe below, which pairs the Mocha Maca Crunch with chocolate’s frequent sidekick hazelnut, and couples the Cherry Amaretto with cherry’s good friend carob.

2014-05-28 06.26.42

Mocha Maca Crunch Ice Cream Sandwiches with Hazelnut Cookies & Cherry Amaretto Ice Cream Sandwiches with Carob Cookies—Soy Free, Low Sodium

Makes 3 sandwiches.

Ingredients:

1/4 cup coconut oil
3 tbsp maple syrup
5 tbsp buckwheat flour
2 tbsp plant-based milk
2/3 cup rolled oats
Pinch of sea salt

1 tbsp carob powder
1 tsp hazelnut extract

1/4-1/2 cup Coconut Bliss Mocha Maca Crunch Ice Cream
1/4-1/2 cup Coconut Bliss Cherry Amaretto Ice Cream

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place two small mixing bowls on the counter in front of you. Combine 2 tbsp coconut oil, 1 1/2 tbsp maple syrup, 3 tbsp buckwheat flour, 1 tbsp milk, 1/3 cup rolled oats, a pinch of sea salt, and 1 tsp hazelnut extract in the bowl on the left: this is your hazelnut cookie batter. In the bowl on the right, combine the remaining 2 tbsp coconut oil, 1 1/2 tbsp maple syrup, 2 tbsp buckwheat flour, 1 tbsp milk, 1/3 cup rolled oats, pinch of sea salt, and 1 tbsp carob powder: this is your carob cookie batter.

Drop the batters by the heaping spoonfuls onto the parchment-lined baking sheet. Spread each cookie out with your fingers to create a thin disk. Each batter should yield 3 cookies. Place the baking sheet into the oven and bake for 15-18 minutes, or until they begin to turn golden around the edges. Allow the cookies to cool completely; they will crisp up as they cool.

You’ll use 1/4 cup ice cream for each sandwich, but you’ll have to use 1/2 cup total of one of the ice cream flavors since you have 3 cookies to fill. The Mocha Maca Crunch ice cream will go in between the hazelnut cookies, while the Cherry Amaretto ice cream will go in between the carob cookies. However, one scoop of one of the flavors of ice cream will go in between one of each cookie. Spoon one flavor of ice cream into a round-ish 1/4 cup measure, then overturn on top of one of the cookies to yield a dome-shaped heap of ice cream. Place another cookie of the same flavor on top of the ice cream and gently smush the ice cream down with the top cookie to create a sandwich. Immediately eat or place in the freezer to save for later. About5-10 minutes before you’d like to enjoy a sandwich, remove one from the freezer to allow to soften slightly.

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Three of you who enter the giveaway will win two product coupons for free Coconut Bliss! So what are you waiting for? Enter the giveaway via the links at the top and bottom of this post.

This giveaway will end at 11:59 pm on Sunday, June 29, and I will announce the three winners on the following day.

Sorry, this giveaway has closed.

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.

Until next time, Ali.

Vegan Chews & Progressive News {6-20-14}

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Enjoy the sweet raw treats, a unique take on a ubiquitous dip, a local tempeh purveyor, three organizations promoting the accessibility of holistic healthcare, a podcast episode on transgender rights, and feminist modernist literature on the third installment of Vegan Chews & Progressive News!

Favorite Newly Published Recipe

The vegan blogosphere offered much too many tantalizing recipes in this past week, so I’ve allowed myself to cheat a bit and feature two of my favorite newly published recipes, one sweet and one savory, on this round of News & Chews. Somehow, I don’t think that you, dear readers, will mind.

Sweet
Raw Hazelnut Brownies with Pistachio Cream Topping
via The Vegan Woman

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Photo via The Vegan Woman.

These gorgeously earth-toned brownies manage to combine my two favorite nuts on earth (the holy hazelnut and the pristine pistachio) in a decadent, nourishing raw dessert that features both silky smooth and crunchy textures. Intriguingly, the brownie base even packs a secret veggie punch—the frequent salad star that this dessert employs backstage will certainly surprise you. An important note: don’t forget to use Food Empowerment Project-approved cocoa powder or, better yet, carob powder in order to avoid supporting the exploitative chocolate trade.

Savory
5-Minute Microwave Hummus
via Minimalist Baker

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Photo via Minimalist Baker.

While I’m sure that the vast majority of you have consumed your fair share of hummus over the course of your lifetime, I find myself consistently transfixed by recipes that claim to yield the “best hummus ever” due to a unique preparation method. For example, I’ve seen directions to peel each individual chickpea before blending, and to puree the hummus in the blender rather than the food processor (the latter instruction actually did result in some of the creamiest, dreamiest hummus I’d tasted in a great while). This particular hummus, promised as “the best” by a blog that I find to be a quite reputable source, suggests microwaving the chickpeas in their cooking or canning liquid together with whole cloves of garlic before pureeing the mixture with a generous helping of tahini. Well folks, I’m preliminarily convinced, and I look forward to experimenting with this new hummus method.

Best Recipe I Made This Week

Chipotle Citrus Tempeh & Broccoli with Barry’s Brooklyn Tempeh
adapted from Vegan Richa

Photo via Vegan Richa.

Photo via Vegan Richa.

This hearty one-dish meal has caught my eye nearly every time I’ve scrolled through my extensive “Recipes to Try” Word document, and the fresh broccoli at the Grand Army Plaza Greenmarket last Saturday finally spurred me to make it. A pleasing harmony between sweet and spicy, the sauce packs a flavor punch with freshly squeezed orange juice and chipotles in adobo. Even better, the sauce employs a starch (I used arrowroot) to achieve a sticky texture that coats the broccoli and tempeh in glossy goodness.

While the complexity and viscosity of the sauce verily impressed me, the highlight of this dish doesn’t even make an appearance in the original recipe. Indeed, Barry’s tempeh (local to Brooklyn) outshined all of the ingredients and the sum of their parts; I found myself forking around the broccoli for all of the crispy-fried cubes of naturally sweet, chewy Azuki Bean & Brown Rice Tempeh (one of four unorthodox flavors of Barry’s). If you’re lucky enough to live in the NY area, I’d highly recommend that you get your tempeh-loving paws on some Barry’s.

 Must-Read News Article

by Liz Pleasant, via Truthout
Photo via the Healing Clinic Collective.

Photo via the Healing Clinic Collective.

I recently featured the amazing work of activist and yogi Becky Thompson on the ol’ blog, and the initiatives highlighted in this article over at Truthout certainly align with Becky’s important mission of making yoga and other forms of powerful holistic healing accessible to all, regardless of race or class. The article features the commendable groups the Healing Clinic Collective (an Oakland-based organization that hosts events with free holistic healthcare, and offers discounted rates for future appointments), the Third-Root Community Health Center (a Brooklyn-based project that provides holistic health services at a sliding-scale rate, and reaches out to low-income communities), and the Samarya Center (a Seattle-based group that uses the profits from its yoga studio to bring physical therapy to impoverished communities). In my view, these sorts of collective, accessibility-generating endeavors form the base of a robust movement against our destructive and unequal capitalist system. Check out these organizations for some real hope.

Favorite Podcast Episode or Video

Janet Mock on transgender rights, Mychal Denzel Smith on war, Tupac, and Ninja Turtles
via Citizen Radio

Citizen Radio hosts Jamie Kilstein & Allison Kilkenny with Janet Mock. Photo via Citizen Radio.

Citizen Radio hosts Jamie Kilstein & Allison Kilkenny with Janet Mock. Photo via Citizen Radio.

When it comes to discussing and acting upon social issues, so often transgender equality gets excluded and ignored, even by so-called LGBT organizations (where’s consideration for the “T,” people?!?). This exclusion becomes particularly troublesome when considering the fact that individuals of trans experience—especially those who are also women of color—deal with intense physical and systemic violence on a daily basis.

In this interview with powerhouse activist and author of Redefining Realness, Janet Mock discusses these issues and more with the hilarious duo of progressive radio Jamie Kilstein and Allison Kilkenny. The most striking moment in the interview for me came when Janet touched upon “safe spaces,” the notion that we can carve out spaces within communities, groups, organizations, etc. in which individuals of all backgrounds and experiences can feel safe expressing their viewpoints without fear of marginalization. Of safe spaces, Janet offers these important thoughts:

“These spaces, even though they’re supposed to be welcoming, safe spaces, they still are infected by the ills that all other spaces are —racism and misogyny and elitism and classism, academia jargon and all of this stuff. These spaces aren’t immune. If you come into these spaces knowing that, then your job is to come in and make it a better space.”

We can’t just assume that because we define a space as “safe,” that oppression can’t happen within that space. With this in mind, we must work to consciously and meaningfully honor the voices of those most often marginalized.

Book Recommendation

To the Lighthouse
by Virginia Woolf

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This week, I found myself with a work of fiction in hand—one authored by one of the greatest modernist writers of the 20th century. Though I usually prefer to examine social issues directly through critical non-fiction, sometimes I find it refreshing to engage with the profound ideas that concern our modern world (in this case, feminism and gender inequality) through a filter of gorgeously crafted sentences and expertly developed characters. Enter Virginia Woolf, whose To the Lighthouse provides an ideal novel into which to disappear while still confronting the important issues of our (and Woolf’s!) time.

Until next time, Ali.

Brooklyn Restaurant Exploration: Dao Palate + Announcements!

Before I get into today’s post, I’d like to point you toward the latest episode of the Our Hen House podcast, which features highlights from recent interviews on the OHH TV show. In between interviews, you’ll hear the voice of yours’ truly introducing each of the interviewees. Check it out! 

Mariann & Jasmin on the OHH TV show.

I’d also like to announce the two winner’s of the Tastymakes raw, sprouted, vegan, organic, and gluten-free snack box giveaway. Congratulations to Samantha Matons and Theresa Norris! Enjoy your tasty, nourishing treats.

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I’ve hesitated to make this announcement until now, mostly because I’ve found myself in partial disbelief that such an ideal series of opportunities has unfolded before me in the past couple of months, and wanted to make absolutely certain of their reality before I went about publicizing them on the ol’ blog. Now, midway into June, I believe that I can confidently assert that, yes, these dream-worthy experiences legitimately constitute the actuality of my summer.

Without further ado, I’m more than thrilled to announce that this summer, I’m living in Brooklyn, NY, interning with the multimedia hub of animal advocacy Our Hen House, and working part-time for both the vegan publishing house Lantern Books and the public policy action tank on the environment and animal agriculture Brighter Green. Needless to say, I’m honored and humbled to offer my time and energies to these change-making organizations, and I highly encourage you to pop around their websites and get to know their important work.

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In addition to working for three impressive groups, I also feel incredibly privileged to live in one of the most vegan-friendly cities in the country, and as such intend to partake in my fair share of restaurant-hopping. To recount my experiences with Brooklyn’s vegan scene, I’m excited to launch a temporary blog series similar to the DC Restaurant Exploration of last summer. But this time, FMV’s taking on Brooklyn.

My first stop: Dao Palate. A favorite of my Brooklyn-native buddy and his entire non-vegan family, this 100% vegan pan-asian café delights eaters of all persuasions with its wide selection of colorful and unique appetizers, market-fresh local vegetables, hearty entrees that feature some of the tastiest plant-based meat I’ve encountered, and dense, rich cheesecakes. Dao Palate serves up all of these goodies and more in a gorgeous dining room paneled in mahogany wood accentuated with jade green decor and lit naturally through floor-to-ceiling windows. Additionally, I hugely appreciate their speedy service and reasonable prices, which prove impressively proportionate to the amount of food each dish provides (about $5 for an appetizer, $13 for an entree, $9 for a noodle or rice dish, $6 for dessert).

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Dao Palate dining room; photo via Dao Palate.

Ranging from tempura to dumplings to scallion pancakes to avocado tartar to BBQ seitan ribs, Dao Palate’s appetizers prove perfect for sharing with the table. Rather unfortunately named “soy protein” on the menu, the anything-but-unfortunate entrees—which include mango soy protein, General Tso’s soy protein, orange seitan, and smoked teriyaki seitan—feature the most toothsome, substantially textured, and tender vegan meat I’ve ever tasted. And dessert? Look no further than the cheesecakes. Though not quite as impeccable as the cheesecake available at Hangawi, Dao’ Palates thick and creamy creations are available in chocolate, pumpkin, and raspberry white chocolate.

From left to right: Avocado Tartar, Mango Soy Protein, Spinach Shumai; photos via Dao Palate.

From left to right: Avocado Tartar, Mango Soy Protein, Spinach Shumai; photos via Dao Palate.

In addition to nibbles of my dining companions’ dishes, I’ve had the chance to sample two of Dao Palate’s entrees and one dessert.

The first—the bibimbap, served in an always entertaining sizzling stone rice bowl—offered a stunning amalgamation of different tastes and textures, including such components as a brown rice base, a refreshing mango salsa, spicy and crunchy kimchi, a salad of hijiki seaweed and edamame, silky smooth steamed spinach, pleasingly chewy tofu sauteed in teriyaki sauce, and slices of avocado, all tossed in a spicy miso sauce. Full of surprising flavors, this dish could keep any diner happy on multiple visits to Dao Palate.

Bibimbap.

Bibimbap.

Indeed, I almost ordered the bibimbap again during my second excursion to the restaurant, but persuaded myself to try a new dish instead. In the mood for noodles, I opted for the stir-fried soba with julienned vegetables and browned tofu. While I duly appreciated the uniform size and shape of the vegetables and tofu (Dao Palate clearly pays close attention to presentation), as well as the tangy stickiness of the sauce, after a couple of bites the dish became a bit monotonous. The dish certainly didn’t taste bad, but I don’t think that I’d order it again, as it simply ceased to interest me after I had eaten only half of the plate.

Stir-Fried Soba Noodles with Vegetables and Tofu

Stir-Fried Soba Noodles with Vegetables and Tofu

After my less-than-optimal soba experience, I gave Dao Palate a chance to redeem itself with its raspberry white chocolate cheesecake—a dense slice of crumbly crust, oh-so creamy New York-style cheesecake, and tart raspberry jam, topped with swirls of whipped cream. Though the rich texture and characteristically cheesecake-y crust didn’t disappoint, the layer of raspberry and the whipped cream proved much too saccharinely sweet for my palate. I would definitely order a Dao Palate cheesecake again, but perhaps I would opt for the pumpkin flavor instead, in the hopes that it would harbor a more subtle sweetness.

Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake

I wholeheartedly plan on returning to Dao Palate in order to get me one of their tantalizing soy protein dishes all for myself, and would certainly recommend this restaurant to anyone upon whom I wish an artfully prepared, hearty, and uniquely flavored meal.

Until next time, Ali.

TastyMakes Raw Organic Snacks Review & GIVEAWAY!

Sorry, this giveaway has closed!

Get ready, dear readers, for a summer of exciting giveaways on Farmers Market Vegan! I have quite a few of these super fun product raffles up my sleeve for the next three months, so I do hope that you’ll keep a close eye on the ol’ blog amidst all of your warm-weather frolicking.

The first of these giveaways comes from the generous folks over at Tastymakes—a fabulous new snack company that specializes in raw, sprouted, organic, and ethically sourced savory crackers, sweet “barbites,” and crunchy granola clusters. Compelled to share the benefits of a raw, vegan diet with others after healing from a bike injury through alkaline eating, Tastymakes co-founder Melissa Lacitignola has joined with her husband and a professional raw foods chef to make her dream a reality. As if that story weren’t inspiring enough, TastyMakes also donates 5% of all its profits to anti-hunger organizations. Can you say “socially responsible company”?

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Not only do the folks at Tastymakes offer top-quality raw snacks, they also run a snack box subscription program through which customers can receive various amounts of crackers, barbites, and granolas each month. Arriving like clockwork every month with free shipping, these TastyBoxes ensure a pantry consistently stocked with energizing, nourishing snacks.

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Melissa and her team were kind enough to send me a couple product samples: one bag each of their Salt & Vinegar Crackers, Garden Herb Crackers, and Vanilla Nut BarBites. All of the snacks boasted a short list of hugely wholesome ingredients as well as an enormous punch of flavor.

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The Salt & Vinegar Crackers (the ingredients in which include apple cider vinegar, sprouted golden flaxseeds, sunflower seeds, and sea salt) sported a supremely crunchy texture that dissolved pleasingly on the tongue as a hit of flavor spread through the entire mouth. These crackers will make you guffaw in disdain of those outdated salt & vinegar potato chips, whose muted flavor could never hope to stand up to that of these intensely savory crackers.

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The Garden Herb Crackers (the ingredients of which include sprouted golden flaxseed, sunflower seed, pumpkin seed, rosemary, thyme, sea salt, onions, and garlic) held a firmer texture than did the Salt & Vinegar Crackers, providing more heft for optimal dippability. Indeed, I enjoyed these fresh-tasting crackers spread with a pea puree and fresh almond milk ricotta from Kite Hill—not bad for a rough-and-tumble dinner, if I do say so myself.

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The Vanilla Nut Bar Bites (the ingredients of which include dates, walnuts, cashews, sprouted Spanish almonds, vanilla extract, flaxseed meal, and sea salt) offered a super intense vanilla flavor, coupled with a texture perfectly balanced between chewy and crunchy. I also found that these bites provided ample versatility, able to function not only as an ideal energy-packed snack, but as a premade crust for raw desserts! Check out the recipe below to see what I’m talkin’ ’bout.

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Mini Lemon-Ginger Cheesecake Cups—Raw, Soy Free, Low Sodium

Makes 8 mini cups.

Ingredients:

16 TastyMakes Vanilla Nut Bar Bites
1 cup raw cashews, soaked at least 2 hours and drained
1/2 cup coconut oil (use this lemon-ginger flavored coconut oil for more of a kick!)
1/3 cup coconut or agave nectar (or maple syrup, if you’re not concerned about the cakes being fully raw)
Juice of 1/2 a lemon
1/2-inch piece of fresh ginger

Cut a sheet of plastic wrap about double the size of your 8-piece mini muffin tin. Spread the sheet over the tin and press the plastic wrap into each of the 8 cups to line them.

Take two Vanilla Nut Bar Bites and mush them together into one larger bite. Press the new bite into the bottom of one of the 8 cups. Repeat with the remaining 14 Vanilla Nut Bar Bites.

In the bowl of a food processor or the carafe of a high-speed blender, combine the soaked and drained cashews, coconut oil, coconut nectar or maple syrup, lemon juice, and ginger. Puree until very smooth. Fill each of the Nut Bar Bite-lined mini muffin cups to the brim with the cashew puree. Stick the entire mini muffin tray into the freezer and allow the cheesecake cups to set for about an hour. Remove each of the cups from the freezer about 5-10 minutes before you’d like to enjoy them.

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If that tantalizing recipe isn’t enough to get you ecstatic about this giveaway, I don’t know what will. Those of you that are ecstatic, though, have the chance to win your very own TastyBox! Simply click the links at the top or bottom of this post to enter the giveaway. Good luck!

This giveaway will end at 11:59 pm on Sunday, June 15, and I will ann0unce the two winners on the following day.

Sorry, this giveaway has closed!

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.

Until next time, Ali.

Vegan Chews & Progressive News {6-6-14}

My blog proudly touts the tagline, “Kale and chickpeas with a side of social justice.” Lately, though, I feel that the scales of FMV have tipped toward the “kale and chickpeas,” and I’d like to afford the “side of social justice” a bit more weight. In light of this desire, I’ve decided to experiment with a new feature of the blog that I’ve deemed “Vegan Chews & Progressive News.”

Every Friday morning, I plan to publish a post that shares with you, dear readers, an amalgamation of the best of two worlds about which I care immensely: artful vegan food, and progressive discussion of social issues. Spreading the word about both of these worlds, I feel, proves necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

To start, each Chews & News post will include:
1.) My favorite newly published recipe—a vegan recipe published over the course of the concluding week that I feel encapsulates the creativity, innovation, and abundance of animal-free eating.
2.) The best recipe I made this weeka vegan recipe (either from a blog or a cookbook) that graced my own kitchen during the week, and that significantly wowed my gastronomic sensibilities.
3.) One or two must-read news articles—articles from progressive news outlets that I feel provide important insights and outlooks on prevalent news stories and/or social issues.
4.) My favorite podcast episode/segment—an excerpt or full episode from one of my favorite podcasts (or television news shows) that I feel accomplishes the same task as the must-read news articles.
5.) A book recommendation—during the summer, I finally find the time to devote to reading for pleasure (an endeavor not frequently accomplished during the school year). Most of the books I enjoy nowadays I feel provide valuable social commentary, and I’d love to share the titles with you all.

Without further ado, the first installment of Vegan Chews & Progressive News!

Favorite Newly Published Recipe

 Coconut Rosewater Ice Cream
Via Wholehearted Eats

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Photo via Wholehearted Eats.

Sophie offers a recipe for thick and smooth coconut milk ice cream, cutting its richness with a floral and uplifting note of rosewater—sounds ideal as spring ends and summer emerges. Even better, Sophie offers alternatives for making the recipe if you don’t have an ice cream machine handy (one day…).

Best Recipe I Made This Week

 Mess O’ Peas
Via Peter Berley’s “The Modern Vegetarian Kitchen

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This oh-so-simple side dish combines the fresh tastes of spring—snap peas, sweet English peas, scallions, and mint—with the butteriness of coconut oil to yield a light yet unctuous dish into which your tastebuds can almost melt. Ah, divine simplicity of fresh produce.

Must-Read News Article

Our Words Are Our Weapons: The Feminist Battle of the Story in the Wake of the Isla Vista Massacre
by Rebecca Solnit, via Truthout

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Photo via Truthout.

Author of “Men Explain Things to Me” Rebecca Solnit critiques the mainstream media’s attempt to frame the recent Isla Vista massacre as based solely in either mental illness and lack of gun control, when Elliot Rogers’ lengthy manifesto clearly indicates that the act was one of misogyny. She uses this event and the ensuing #YesAllWomen hashtag as jumping-off points to discuss the importance of language in furthering women’s liberation, pointing toward the feminist movement’s historical coining of terms like “sexual harassment” and “rape culture”—terms that have helped us to identify problems that previously had no names, and were therefore difficult to discuss. An important perspective on the discussion surrounding the Isla Vista massacre.

Favorite Podcast Episode/Segment

Elites Would Like You to Shut Up
via Radio Dispatch

Photo via the New York Times.

Photo via the New York Times.

Brother and sister podcasting duo John and Molly Knefel comment extensively upon Frank Bruni’s recent New York Times op-ed that basically critiques anyone but him for providing commentary on current news stories. John and Molly astutely note that Bruni’s piece is indicative of a broader culture of the unwillingness of social elites to allow the 99% any input in the framing of our world.

Book Recommendation

Green is the New Red: An Insider’s Account of a Social Movement Under Siege
by Will Potter

Photo via Green is the New Red.

Photo via Green is the New Red.

Longtime journalist and animal rights activist Will Potter documents the American government’s crackdown on environmental and animal rights organizations, focusing primarily on the labeling of such groups as “terrorists” even though the vast majority of their crimes have involved no human or animal injuries or casualties. Potter points out that the primary targets of this government crackdown have been organizations that threaten corporate profits, and that government agencies openly express their desire to protect financial interests. This explains why the government is allocating considerable resources toward investigating vegan potlucks rather than legitimate hate groups. An I think necessary read for any activist.

Until next time, Ali.

Green Tea-Almond Cake with Coconut Glaze

This past semester, I had the immense pleasure of taking a college course dedicated to reading James Joyce’s Ulysses—arguably the greatest novel in all of English literature. Joyce has long held a special place in my literary heart, ever since my first reading of his short story “Araby” in my junior year of high school, and delving deep into his pivotal work proved challenging, thought-provoking, eye-opening, and hilarious. To conclude the course, in honor of protagonist Leopold Bloom’s gastronomic enthusiasm, our class decided to turn our last meeting into a potluck of sorts, each agreeing to bring an Irish dish to share.

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While my classmates covered the whiskey and soda bread, I opted to interpret Irish cuisine a tad more loosely and create a cake that celebrated the quintessential colors of Ireland and the Irish flag: green and white. To impart a naturally green hue into the batter, I employed the mildly sweet, unctuously flavored, and antioxidant-packed matcha green tea powder, enhancing its flavor profile with lemon, cinnamon, and a touch of nutmeg and adding a handful of toasted almonds to emphasize the matcha’s nuttiness. A simple coconut milk glaze added to the cake’s moistness and richness, while a decorative line of clovers imparted an extra dose of Irishness (right?) to the verdant cake. Expectedly, my class met the cake with great enthusiasm, reveling in our “Irish” food festival in true Bloomian fashion.

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For an additional kick of Irish flavor, why not spike the glaze with a splash of whiskey?

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Green Tea-Almond Cake with Coconut Glaze–Can be Soy Free, Low Sodium.

Makes 1 loaf, about 10-12 servings.

Cake Ingredients:

2 tbsp flaxseed meal
3/4 cup non-dairy milk of choice
1 1/3 cups whole wheat, spelt, or gluten-free blend of flour
2 tsp baking powder
1 tbsp matcha green tea powder
1 tsp lemon zest
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 tsp vanilla extract
1/2 cup almonds, toasted and chopped

Glaze Ingredients:

1 can light coconut milk, placed in the refrigerator overnight and unshaken
1 tbsp arrowroot powder
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla extract

To Finish:
Clovers for garnish (optional)

Preheat the oven to 425°F. Oil an 8×4-inch loaf pan.

In a medium-sized bowl, whisk together the flaxseed meal and non-dairy milk. Set aside.

In another medium-sized bowl, stir together the flour, baking powder, matcha, lemon zest, cinnamon, nutmeg, and salt.

In a larger bowl, whisk together the melted coconut oil, coconut sugar, and vanilla extract. Whisk in the flax mixture. Add a third of the dry mixture at a time to the wet mixture, stirring well to combine after each addition. After all the dry ingredients are incorporated, stir in the almonds.

Scoop the batter into the oiled loaf pan, place in the oven, and immediately lower the oven temperature to 375°F. Bake for 20-30 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean. Allow to cool in the pan for at least 20 minutes before placing on a cooling rack to cool completely.

While the cake bakes, prepare the glaze. Carefully pour only the creamy white liquid at the top of the can of coconut milk into a medium-sized bowl, taking care to get as little as possible of the clear coconut water at the bottom of the can into the bowl. Reserve the leftover coconut water for smoothies. Whisk in the arrowroot, syrup/nectar, and vanilla. Place the glaze in the refrigerator until the cake has cooled completely.

Once the cake has cooled completely, place it onto a baking sheet and spoon the coconut glaze over the top, letting the glaze drizzle down the sides of the cake. Transfer the cake to a serving plate and either serve immediately, or, for a moister texture, allow the cake to sit for a couple of hours while the glaze soaks in.

Recipe submitted to Healthy Vegan Fridays.

Until next time, Ali.