I made the video above to show you what I love about Kippy's!
I just love this Vegan Ice Cream place! They make the ice cream out of coconut cream and it is sooo very YUMMY! All sorts of flavors to choose from and my favorite is Cookies N Cream, which is made out of a tree fruit that has been roasted and somehow it tastes like a cookie. Always get the hardened chocolate sauce on top! Located in Venice, 1/2 block from the Whole Foods on Rose Ave.
Note* they do have kinda weird hours, like closed on Thursdays
Gluten Free Vegan Lemon Poppy seed Sponge Cake with Raspberry Sauce
I Really Like Lemon Poppy Seed Cake And I Love Raspberry Sauce, So I Thought They Would Make A Great Combo. This Is More Like A Sponge Cake; It Is Light And Spongy With Fresh Lemon Zest And A Delicious Raspberry Sauce.
I Used An All Purpose Gluten Free Flour Blend That Was High In Rice Flour. I Suggest Using One That Is High In Rice Flour So That You Get The Right Consistency For This Recipe.
2c. All Purpose Gluten Free Flour (I happened to use Pamela’s Artisan Flour Blend)
3/4c. Coconut Sugar
3/4tsp. Sea Salt
1 TBLS. Baking Powder
1 tsp. Xanthum Gum
2 Flax Eggs (2 TBLS. Ground flax with 6 TBLS. Water let sit 3 min)*
1/2c. Coconut Oil Distilled Liquid
1 tsp. Vanilla Extract
1c. Good Karma Flax Milk
1TBLS. Poppy seeds
1TBLS. Meyer Lemon Zest
1/2c. Organic Raspberry Jam (buy a kind only sweetened with fruit juice)
1TBLS. Distilled Coconut Oil Liquid
3 TBLS. Good Karma Unsweetened Flax Milk (or other favorite non-dairy milk)
1) Preheat Oven to 350 degrees
2) Zest lemon
I use Meyer Lemon because I like the taste the best but normal lemon is fine too
3) In a large mixing bowl, mix flour, sugar, baking powder, xanthum gum, and sea salt
4) In a medium bowl whisk wet ingredients: flax eggs, coconut oil, vanilla, and flax milk
5) Mix wet ingredients into dry ingredients with whisk
6) Add lemon zest and poppy seeds and stir with spatula by hand
7) Spread into round 9 in cake pan, spread evenly batter will be pretty thick and won’t even itself out in the oven so do it now!
8) Bake for about 30 min, till toothpick comes out clean
9) Make raspberry sauce
In a medium sauce pan put jam, coconut oil, and almond milk, turn burner to low heat and whisk all ingredients till smooth. Turn off burner.
10) Flip cake over so bottom side is face up, for this cake it creates a lot flatter surface. Gently pour the raspberry sauce and spread over cake
A Couple Of My Favorite Gluten Free Spots in New York City
I just spent some time in NYC for the first time in a long time and I just wanted to highlight a few spots that I love to eat at in NYC, this is by no means a full guide but thought I would share places that I like. Most of the time I find the best gluten free and vegan friendly food in the lower east side. People rave about all sorts of places like Candle 79 but I find it to be a little like vegan food from the 90’s. So give these a try.
Blank Café- Williamsburg, this is a coffee shop that has some of the best vegan curry ever for $6.50, that’s right it’s cheap but soooo good! This place is worth going out of your way for. Best place I have ever eaten at in NYC.
(p.s. don't eat the brownie it's not gluten free or vegan)
Pala Pizza-Lower East Side, they make really awesome gluten free and vegan pizza! With vegan cheese, and toppings like raisins, butternut squash, fresh oregano and heirloom tomatoes.
Caravan of Dreams-Lower East Side, you might just find someone serenading you at the piano inside this gypsy fused restaurant. A huge menu and I love the chocolate smoothies!
Cha An-Lower East Side, this is more of a tea place, but I LOVE IT! They also have gluten free mochi if you ask, not the ice cream kind, but the kind with sesame paste and green tea fillings. One of the best tea places in NYC.
Play Lounge-near Madison Square Park, this is a really great new hip spot for drinks. Few know about it so it’s not crowded and it’s a great place to meet people. They make one of the best drinks I have ever had “The Rosebud”, perfect notes of rose with a little sweetness.
Vegan Stuffed Mushrooms Recipe
I think simple dinners are sometimes the best dinners and as I am pretty much obsessed with stuffed vegetables, I think Portobello Mushrooms are one of the easiest vegetables to stuff! There is just a few easy ingredients in this one.
Pineapple is key in this recipe; I love the flavor it brings out, and quite think that Italian food was meant to have pineapple in it. It seems as if the verdict is still out on whom first put pineapple on pizza, but it is that combo that made me think to add it here.
Feel free to add cheese on top if you like, I make this recipe both ways, with and without cheese and I love it either way. It takes about 30 minutes total time to make these.
6 Large Portobello Mushrooms
3/4c. Chopped Pineapple
3 Garlic Cloves Minced
1c. Pasta Sauce
5 leaves Fresh Basil Chopped
1/3c. Smashed Walnut
Handful Of Spinach
1/2c. Daiya Vegan Cheese (optional)
1)Preheat Oven to 375 degrees
2)Smash Walnuts: If You Have Ever Tried To Chopped Nuts You Know If Is The Most Tedious Task On The Planet So This Is What I Do, In A Plastic Baggy Put Nuts, Close Bag And With A Heavy Soup Ladle Spoon Take The Back Side And Whack At The Nuts, It Only Takes A Few Whacks And You Got Chopped Nuts!
3) In a bowl mix your smashed nuts, pasta sauce, pineapple, garlic, basil and spinach
4) Remove stem from mushrooms, and spoon in your sauce mixture
5) Top with Vegan Cheese
6)Bake at 375 for about 15-20 minutes, you want the mushroom to be soft and the cheese to be browning
Makes about 6 Servings