Stuff I like: Lagusta's Luscious

I continue to be amazed at the number of vegan products hitting the market, the greater availability of vegan products at mainstream outlets, the greater awareness of vegan diets/lifestyles, and the number of great vegan cookbooks hitting the shelves.  Or, in short, what I'm trying to say is that it's a good time to be vegan!

Wherever I can, I patronize local, independent businesses.  But when I can't go local, I try to go independent.  With that, I like to patronize businesses that I can relate to--those that share my values, and that I admire.  One of those businesses is Lagusta's Luscious.

I don't remember where I heard about Lagusta, but my guess is that I first tasted the products at Nooch Market.  From there, I have placed several orders through the website and have never been disappointed.  Shipping is a bit of a bite, but they get it to you quickly and it's totally worth it.

Thus, when it came time to celebrate an anniversary, we decided to skip the gift option and just get a buncha chocolate.  We knew we'd be happy with it and that an assortment would last us a long time at the rate we consume it.  When it's good chocolate, a small piece per day is enough to satisfy.  Well, maybe 2 pieces.

We opted for the Winter Wonderland Collection, which of course is no longer on the website since it was seasonal and I assume they sold out!  The collection had an assortment of caramels, bon bons, bars, and barks.  We've been eating through it for a few weeks now and everything has been delicious.  Not to mention that the packing is beautiful.

Here are a few looks:

My favorite in the collection was a surprise for me, as I never expected to love a bon bon!  I was actually hesitant to order the box simply due to the quantity of bon bons in it.  I will also fess up to not being entirely sure that I've ever had a bon bon before!  I've made the jokes about watching tv and eating bon bons all day, but if they are scrumptious orange cranberry bon bons like these, sign me up.  Now I am hoarding them to make them last longer.

If you have a local establishment nearby that carries Lagusta's, by all means, get yourself there and pick up a few pieces to try.  If not, don't hesitate to place an order.  I promise you won't be sorry.

I love this stuff so much that I'd consider a pilgrimage to New Paltz, NY, to pay an in-person visit.  Now there's an idea--a cross-country road trip (or bike trip!) with chocolate as the theme and destination.  New Paltz as chocolate mecca.  A girl needs something to aspire to, and this is right up my alley.

Thanks, Lagusta, for caring so much about what you do.  It definitely shows.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

I've recently been on a quest for pumpkin muffins.  You know, it's that time of year.

Third time's a charm.  I should always know to go with Isa.  Isa first, last, and always.  And, while technically not a muffin (and what exactly distinguishes a cupcake from a muffin?), it has that flavor and texture I've been craving.

Oh yeah, this is the stuff.  Once again, thanks be to Isa.

From Vegan Cupcakes Take Over the World.

Recipe:

Pumpkin Chocolate Chip Cupcakes

1 cup canned pumpkin

1⁄3 cup oil

1 cup granulated sugar

1/4 cup almond or soy milk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips

1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork— don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill liners two-thirds full. Bake for 22 to 24 minutes (10-12 minutes if making the minis). Transfer to a wire rack and let fully cool before icing.

For the icing:

1/2 c powdered sugar

1/2 tsp cinnamon

2 tbsp margarine, melted

1 tbsp non-dairy milk

¼ tsp vanilla extract

In a small bowl, beat together powdered sugar, cinnamon, melted margarine, non-dairy milk, and vanilla until smooth.

Drizzle cupcakes with icing and refrigerate to set.

8 years vegan, and counting!

Hard to believe.  Time flies, in a lot of ways.

Clearly, time flies between posts on this blog.  I don't know how or why I just get out of the habit of posting on food topics.  It's a sad state of affairs that it has been 6 months since my last post in this space.  There are so many great blogs out there that maybe I don't think my voice is important enough to add to the mix.  But of course my voice is important!  So I shall continue to post here erratically, as what better way to encourage readership other than to be inconsistent.

On another note, as of April 1, I will officially have been eating a vegan diet for 8 years!  Another example of how time flies.  I'm still enjoying the ride and thus will carry on.

African Peanut Stew

I am flush with new cookbooks lately.  Must be a fall thing.

Anyway, it was a cloudy, rainy day in Denver today, which means it was a good day for soup!

Took this one for a spin from Oh She Glows by Angela Liddon.

Quite delicious.  Part of me thought that this would be better with coconut milk in it, but honestly, it didn't need it.  And a whole lot less fat.  It's very hearty and we will have soup leftovers for several days.  Plus, I have some leftover rice from Chinese takeout that will be a great addition to this soup.  The house smells all nice and cozy tonight, too.

Recipe here.

BKT Salad

I made the BKT (Bacon, Kale, and Tomato) salad from Salad Samurai tonight.  I don't know how this recipe could go wrong with these ingredients and I was right.  So tasty!  The significant other may find no dinner waiting when she gets home, as I am highly tempted to help myself to another giant portion.  Kale and tomato from the garden.

Recipe and better pics can be found here.

New cookbook day!

Cookies!

My friend Micha just moved to Miami Beach for a fantastic opportunity.  While I miss her presence in Denver, a Miami care package came my way yesterday!  The owner of ginnybakes is a client of her new employer.

I haven't heard of this brand before so I'm not sure if they are available locally.  But I will tell you that they are delicious!  These are dreamy vegan delight, which is a vanilla coconut combo.  They remind me of a subtle molasses/gingersnap cookie.  Tasty, vegan, and gluten-free?  Usually it's a "pick two" scenario when it comes to those attributes.  I'm looking forward to tasting the other varieties.  If you find these around, give 'em a try.