Archive for Author Rebecca Coleman

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}

Ingredients

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Method

  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.

Vegetarian Tasting Plates

I would love to be able to say I know all the best veg place to eat in Vancouver, because I’ve eaten at all of them.

But I can’t guys. I just can’t.

You see, I’m just one girl, with one stomach, and we are quite blessed with an abundance of great vegetarian and vegan eateries in this city. On top of that, there’s new ones cropping up all the time.

Vegan Tacos La Cantina

It’s hard to keep on top of it all. I mean, sure, I can recommend the big ones; Heirloom, The Acorn, MeeT, etc. But I would like to be able to speak more intelligently about some of the smaller, lesser-known gems in the city.

So I was pretty stoked to get an invite to Richard Wolak’s (@vanfoodster) first Vegetarian Tasting Plates last week. I was equally as excited to discover I’d not been to any of the eateries on the list. Yeah. They were all new to me, although quite a few of them were ones that were on my list, but I hadn’t made it to yet.

It was a great opportunity to discover new favourites.

It’s worthwhile to note that at almost every place we went to, the options were overwhelmingly vegan. There were a few where cheese was an option, but you could keep it off, or choose a vegan cheese, and keep the dish vegan.

The Living Produce Aisle

Living Produce Aisle Microgreens

Yaletown isn’t really known for its plant-based options. The Living Produce Aisle is a really interesting business model that feels quite unique. They house many, many Urban Cultivators, some of which are growing microgreens for themselves, and some of which are producing for local restaurants. I’ve been a big fan of the Urban Cultivator since I discovered them a few years ago, and I wish I had enough kitchen space to own one. Here, you can get smoothies, juices, and grab some microgreens while you’re at it.

Firecrust Pizza

Firecrust Pizza

I used to work on Davie Street, so I was pretty familiar with the lunch offerings there, but since I no longer work in the neighbourhood, I get there shockingly little (especially seeing as I don’t actually live far from there). Firecrust was one of those places I’d driven past a million times and never gone into. They have a ton of vegan options. One of the things that’s most exciting about Firecrust is that they work with YamChops, so “meats” come from there. My Vegan BBQ Pizza was delicious, smoky, a bit spicy, a nice bite from the onions, and they make their own vegan mozza in house. I will be returning and bringing the kid.

Saj & Co

Saj and co

Right across the street from Firecrust is this weird hole-in-the-wall called Saj & Co. Malek Anouti, owner and chef, makes magic in a tiny little space that can hardly even be called a kitchen. The food here is Lebanese, and the joint is named after the saj, which is a domed oven on which Anouti cooks a flatbread to order. It’s kind of a reverse tandoor. When you order, he slaps one on the saj for you, so you get a fresh, hot flatbread with each order. Mezze plates include hummus, salad, and wraps/sandwiches, which are all super fresh, and tasty. I love how vegan-friendly Mediterranean food is. My favourite thing here was the squash hummus, which I will be attempting to recreate for my family’s thanksgiving dinner this weekend.

Davie Dosa

Davie Dosa

I was sad when Cafe Luxy closed. It was a favourite spot of mine for many years for delicious pasta. But then Sharv Ramachandran opened up Davie Dosa. If you’ve never had a dosa, it’s cool. I actually only just had dosa for the first time about a year ago, but I was immediately hooked. It’s a kind of pancake or crepe, made from fermented lentil flour, and then stuffed with vegetables. Maybe I didn’t do it justice with my description, but they are freaking delicious. Indian cuisine is another that loans itself so easily to being vegetarian and vegan, so there are tons of options for veg-heads here. One of my favourite things on the plate was medhu vada, a kind of savoury donut made with lentils. I know, it sounds weird, but just go with it. It’s delicious. The service, by the way, was really fantastic. I am looking forward to getting back again to try more on the menu.

La Cantina

La Cantina

Located just off of Granville in the heart of the Entertainment district, I imagine this Nacho Libre-themed cantina does a brisk business at 2 am. The place is frikkin’ adorable, with big murals and Mexican wrestling masks everywhere. The server spoke Spanish fluently, so that made me feel good, like I might be getting an authentic experience. There are 6 different vegetarian tacos to choose from, featuring meaty vegetables like jackfruit and portobellas, not just beans. The carrot tinga was spicy and good, and I also really enjoyed the more moderate smoky heat of the Poblano. It is such a fun location, it’s well worth a return visit.

Hooray! New veg options to love, Vancouver! Now get out there and support some local veg biz.

 

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