Tag Archives: coconut

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The Springs

beauty - restaurant - salads - vegan

Can’t remember the last time I’ve been this excited to blog about a new discovery.  That’s probably because there’s never been a place like The Springs before.

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Housed in a former paper factory in downtown LA, the space is wide open and swimming in natural light.

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When you first walk in, you’ll immediately notice their (all organic) juice/coffee/wine bar…

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…which also spills into a pop-up shop.  Currently, the goods are from Atomic Garden in Oakland.

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Hang out during the day, enjoy live music at night (the owners – partners in business/life – both come from a Broadway background)…

DSCN7185 …take a yoga class amongst original artworkDSCN7200

…followed by a visit to the Wellness Center for a massage, acupuncture, Reiki, or Infrared Sauna.

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Of course, I was particularly interested in the food part.  The entire menu is raw and vegan!

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Joy and I sipped on the “Bug Bite” – strawberry, apple, orange, and lemon juice…

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…and noshed on chips and guacamole.

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(These take 3 Days to make.)

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We were both pretty blown away – the culinary team did a tremendous job.  Sometimes raw food leaves me a little bit weirded out, intimidated (and still hungry) but these options were impressive and definitely filling.

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Nacho and Tea Leaf Salads – hearty bowls packed with flavor.

DSCN7261Last but not least – dessert…
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…Black Sesame, Wasabi Pea, Beer, and Smoked Avocado Cilantro Ice Cream – kinda mind-blowing.  I’m currently writing an ice cream article for an outside publication and did not expect me to be wowed the way I was.

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In fact, I had rather high expectations coming in visit The Springs, and they were exceeded.  Expect to see me back often – for my monthly massage, a yoga class, and to try this dinner menu!

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This meal was hosted.  Follow The Springs on Twitter/Instagram/Facebook.

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(Almost) Vegan Poke Cake

baking - vegan

I have been wanting to bake a poke cake FOREVER.  I decided to make a vegan version, using a boxed cake mix, Pumpkin Coconut Milk* and flax seed eggs.  When the cake is done, poke poke poke…

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…then pour on a homemade custard (made from the same Coconut Milk) – let is soak into where you got pokey…

…and “frost” with Coconut Whipped Topping.* Now comes the non-vegan part… …leftover Halloween Candy! I used Almond Joys, Hersheys, and Reese’s Peanut Butter Cups. But even without the milk chocolate…

 …it’s poke-tacular.

Vegan Poke Cake

 

Ingredients

    For the Cake

    • 1 Box Vegan Cake Mix
    • 3 Tablespoons Ground Flax Seed Mixed into 9 TB Water (allow to “gel”)
    • Amount of Oil from Box Instructions
    • Amount of Water from Box Instructions, replacing with Flavored Coconut Milk (I used So Delicious’ Pumpkin Spice)

    For the Pudding

    • 3 TB Corn Starch
    • 2 cups plus 1/2 cup Flavored Coconut Milk

    For the Topping

    • 1 Tub Thawed Whipped Coconut Cream (I used So Delicious’ CocoWhip)
    • Chocolate, chopped (use vegan chocolate if desired)

    Instructions

    Make the cake according to box instructions, replacing the eggs/water with the flax eggs/coconut milk.

    While the cake bakes, make the pudding: Heat 2 cups coconut milk over medium. Whisk the cornstarch into the reserved 1/2 cup coconut milk until dissolved, then add to the warming mixture. Whisk constantly until thick, about 5 minutes. Allow to cool in the fridge for 30 minutes, around the time it will take for your cake to finish baking.

    Remove the cake from the oven, and use the back of a wooden spoon to poke holes all over. Pour on the cooled pudding mixture and smooth on top. Use an offset spatula to frost the cake with whipped topping, then decorate with chopped chocolate.

    *Samples provided by company

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    Ice Cream Lab

    dessert - vegan

    I almost failed chemistry, so I can’t really explain how this works…

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    …but Ice Cream Lab creates made-to-order scoops using locally sourced, fresh ingredients…

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    …using magic (aka Liquid Nitrogen).

    IMG_0427I was invited in to sample a bunch of flavors – this isn’t Blue Crystal Meth, but Blue Velvet (with Magnolia Cupcakes)…
    IMG_0433 …Banilla (also Magnolia-esque), Salt Lick Crunch (pretzels, caramel, sea salt)…
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    …Vegan Chocolate (coconut base)…

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    …and their seasonal sorbet – this was Strawberry.  Both non-dairy options are sweetened with Agave.

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    Ice Cream Lab opens its second location in Pasadena next week.  Stop by the Grand Opening on Wednesday, October 29th – for free ice cream, giveaways, and more.

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