Coco-Roons: vegan macaroons

Remember when I made those decadent chocolate coconut cupcakes with hazelnut cocoa spread icing? 

Well, I made them again- only this time I had the ingenious idea to garnish them with the most appropriate garnish ever: Coco-Roons! For those who don't know, a Coco-roon is an organic, live [raw], gluten-free, vegan, paleo macaroon (macarOOn...not to be confused with macaron). Like typical macaroons, Coco-roons are made with coconut.

From the company:

"The Original Superfood Cookie We think that says it all!  Sweetened with pure, organic, maple syrup, Coco-Roons are decadent enough for dessert, yet wholesome enough for breakfast.  Have them with your morning coffee or take them on your next adventure.  Share with your friends or keep them all to yourself.  However you choose to indulge, we're sure you'll love these tasty treats!"

 

So, this combination came to fruition because Coco-roons was kind enough to send me two flavors to sample: brownie and vanilla maple. I had no idea how I was going to make the best use of them...until I found myself daydreaming about said cupcakes. Shown here: the rich and chocolatey brownie flavor on the chocolate coconut cupcake.

But don't get me wrong, you don't always have a coconut cupcake lying around upon which to rest your Coco-roon. Sometimes you just have to eat them plain. It's a hardship.

Showcased here: the light and sweet vanilla maple.

Rest assured: with or without a corresponding cupcake, these bites are decadent, flavorful, and filling.
And, if these aren't your favorite flavors, Coco-roons has you covered; they have 15 varieties to choose from.

Our 2nd 89iversary: Vegan Dog Cupcakes

If you keep up with 89 or the blog on Facebook, you probably already know that this week we celebrated our 2nd 89iversary.

We'd begun the celebration when I filled her food jar earlier in the month.

In the week preceding, she found one of her presents and disemboweled it before I could reclaim it.

Then, over the weekend prior to the anniversary, we visited with some old rescue friends.

On the day of, there was the (unrealized) threat of torrential rain so we started the day as anyone stuck inside might: by baking celebratory cupcakes from Vegan Miss.  As always, my sous chef:

They came out great, but something was missing.

Yep, FLAIR!  Picked up these adorable and working pinwheels just for the occasion.  Those are quartered Three Dog Bakery sandwich cookies atop.

An extra box was part of her present:

The pinwheels (and 89) in action:

She followed me around as I made every effort to get a great shot of the cupcakes.

Ultimately, she had to be distracted with a cupcake (all part of her plan, I'm sure).

The rest of the day was spent with the things 89 loves.  Arugula, of course.

House demolition:

Neighborhood watch:

Costume changes:

Presents:

Aaaand, more cupcake consumption:

A happy anniversary indeed.

Read more about when we first met, our getting to know each other, what 89 eats as a vegan, other things I've cooked for her, and places she goes.

Think you're ready to commit to a companion animal and have all kinds of love and fun in your life?  Remember: rescues rule, so adopt; never shop.  

Sweet Freedom Bakery

Not too far from Govinda's in Philadephia is Sweet Freedom Bakery.

A "no refined sugars, casein-free, dairy-free, wheat-free, gluten-free, vegan, corn-free, peanut-free, kosher, egg-free, soy-free" bakery (their words, not mine): it's worth a visit.

 

A couple of friends and I stopped in one day in the scorch of summer (I know) when our plans were not conducive to taking anything to-go.

 

The interior was pretty adorable; I especially liked the chandelier.  There was what we assumed was either a new vegan or an allergy sufferer enjoying when we arrived, and her excitement made the place considerably cuter.

I didn't think there was any wow factor in the presentation of the baked goods; they were suitably displayed, but I wasn't overly impressed and therefore didn't have very high hopes for indulgence.  We each chose a single treat and stayed to enjoy.

 

On the heels of the amazing one in London, my friend chose an oatmeal raisin cookie sandwich.

I am wholly against oatmeal raisin cookies in general and, since I'm pretty majorly obsessed with another cookie sandwich, I never would have chosen this for myself.  I admit, however, that I wasn't at all prepared to like this unassuming goody as much as I did.

Another friend chose the coconut bliss cupcake.

Coconut cupcake, coconut icing, and coconut flakes: I didn't taste this one, but it was enjoyed by the other coconut lovers of the group.

Because I'd recently enjoyed salted caramel and chocolate ice cream, I couldn't resist the salted caramel cupcake.

It erred a little on the small side, but it wound up being just the right size and really delicious (I also liked their silverware).

Interior:

So, don't let the lack of pizazz fool you; there is some good stuff in the case at Sweet Freedom Bakery.

And, in case you can't make it to Philly, Sweet Freedom has opened another shop in Collingswood, NJ.

Overdue Accolades for Champ's Family Bakery Diner (Vegan MoFo 2013)

True, I have blogged about the new and improved diner vibe of what was formerly only a bakery at the Champ's Family Bakery location (Champ's Diner? Champ's?), but I must admit to being embarrassed that the frequency and intensity of my Champ's blogging has not adequately reflected or appropriately conveyed my enjoyment of the restaurant; I've been so busy eating that I haven't gotten around to sharing.

My feelings on the former Champ's bakery space was that it was encouragingly large, disappointingly barren, unintentionally unwelcoming, with too few offerings.  The diner makeover has been astounding- both for use of space and general vibe.

And the menu?  Don't get me started.  It's huge and varied; gotta love a place where you can choose between countless options ranging from authentic comfort food to totally healthy grub.  Long gone are the days where you had to scan a menu for the sole veganizable option; it seems as if there's nothing Champ's can't veganize.  Some of the recent choices by me and mine.

After an unfortunate banh mi from Blossom, I was happy to take foodfeud's solid recommended of Champ's version: banh mi chay: grilled tofu, fresh cucumbers, pickled carrots, daikon, & jalapenos, cilantro, mayo on a hoagie. holler if you want it spicy! (I hollered).

I'll admit that it looks unassuming, but it was actually quite perfect: soft baguette, perfectly pressed and seasoned tofu, expertly pickled veggies, no cilantro (by request), with just the right proportion of mayo and sriracha.  It was WAY better than Lan's IMHO.

This cupcake caught my attention because it's a cupcake it's chocolate it reminded me of a great cupcake from Bakesalery.  The waitress described it to me as a chocolate Boston-creme cupcake, but it was really so much more than that.

Chocolate cupcake, ganache icing, absolutely FILLED with a chocolate pudding/cream hybrid; sorry, Sweet Avenue, but this is how you make a filled cupcake.

I also have a tendency to bring home a couple of things (duh).

For instance, this seemingly simple but totally delicious chocolate-topped, peanut butter rice crispy treat.

And, cookies.  First, an impressively authentic dinery chocolate chip cookie.  And then, a sugar cookie that I was initially on the fence about because it didn't taste like the sugar cookies I generally gravitate to... and then I realized: it tasted (and looked with its yellow tint) like the sprinkled freebies your non-vegan, former self used to snag from the register counter in any diner in America!  Or, was that just me?  In any event, Champ's nailed it again.

Some other dishes I've consumed or watched being consumed as I continue to be impressed by Champ's:

SAG: faux "egg" & soysage ham on a kaiser roll with Daiya cheddar.

All vegan slam: tofu scramble, tempeh bacon, soysage, garlic rosemary potatoes, with a biscuit and salad.

Up close and personal with the garlic rosemary potatoes.

Breakfast Burrito: field roast chorizo sausage, tofu scramble, bell peppers, cheese, chipotle dressing in whole wheat tortilla with home fries, salad

MVG showing off his food photog skillz

Soltero bowl: "field roast" chorizo sausage, sauteed greens, quinoa, onions, mushrooms, mixed bells with garlic rosemary potatoes.

Hot Cubano: grilled ham, melted cheese, pickled jalapenos, pickles, mustard, mayo, on a pressed hero (reminds me of the best cubano ever at Red Bamboo Brooklyn!!)

Kitchen sink salad: mixed greens, kale, carrots, cucumbers, tomatoes, red onions, sprouts, sunflower seeds, mushrooms, bells, avocado & your choice of dressing.

I had a really hard time remembering what this dish was; how appropriate that it is the awesome bowl: quinoa, tofu scramble, sauteed greens, mixed bells with garlic rosemary potatoes, as the friend in the green hoodie is, by name, awesome.

Reuben: grilled seitan, sauerkraut, cheese, Russian dressing on toasted [marble] rye.

And, finally: my favorite thing from Champ's...cereal killer cookies!  With Fruity Pebbles and marshmallows, of course.  There are four pictured here because that was all they had left on this particular day.  So, I said: GIVE ME ALL OF THEM!  Duh.  You have to be quick.

Champ's atmosphere is effortlessly cool and definitely casual, but don't let that and the diner-vibe fool you.  The staff may seem laid-back, but they are friendly, uber-efficient and perpetually hustling.  They can't help it; there's almost always a long wait for a table.  But rather than be too busy to be attentive, they are like super-servers: buzzing around deftly and effectively.  They're happy to answer questions about the menu, substitutions are effortless, and they never rush you (be mindful, though; people are usually waiting).

One final thing to love about Champ's: the tax is already part of the price.  This makes figuring the bill supremely easy and I am always for anything that makes math easy.

Shout-out to fellow MoFo-er Vegan Fatty Boombalatty for beating me to the punch with her Champ's recap earlier this week and for alerting me to the new menu item: spicy tempeh wings!