Vegan Baking Portfolio + Other Food Stuff!

Here are a few desserts, salad items, and other foods that I made using some inspiration from Chef Chloe Coscarelli's cookbooks, the internets, and my own personal choices.

I'm very enthusiastic about vegan cooking and baking and would appreciate working with like minded people in a learning environment. 

Hope you enjoy looking at my food pics as much as I do and if you have any questions please let me know :)


C A K E S

Vanilla cake with coconut cream and fresh berries

Vanilla cake with coconut cream and fresh berries

Vanilla cake with coconut cream and fresh strawberries

Blueberry lemon cake with vanilla frosting 

Blueberry lemon cake with vanilla frosting

C I N N A  R O L L S

Pumpkin cinna rolls with cream cheese frosting

Pumpkin cinna rolls with cream cheese frosting

Pumpkin cinna rolls proofing (on left), baked unfrosted (upper right), and frosted (lower right)

Pumpkin cinna rolls proofed and ready to bake

P U M P K I N  R O L L

Pumpkin roll with whipped coconut cream and pistachio 

Another angle of the pumpkin roll

M U F F I N S

Banana walnut muffin

Banana walnut muffin (top down)

Chocolate chip zucchini muffin

Chocolate chip zucchini muffin

Pumpkin chocolate chip muffins

C U P C A K E S

Saffron cupcake with vanilla cardamom frosting

C H O C O L A T E  C R E A M  P I E

Chocolate cream pie with a thin layer of melted chocolate on crust with coconut whipped cream and chocolate shavings on top (9")

Chocolate cream pie 9" (top down)

Chocolate cream pie plain 9"

C H O C O L A T E  P U D D I N G

Chocolate avocado pudding

S U S P E N D E D  F R U I T

Agar dessert with lychee, goji berry, mint, and edible flower petals

Another angle of agar dessert (top down)

Another angle of agar dessert (close-up)

D O U G H N U T S

Chia seed doughnuts with a light dusting of powdered sugar

Chia seed doughnuts (top half with powdered sugar and bottom half plain)

F O C O C C I A

Fococcia bread with fresh rosemary

B A N A N A  B R E A D 

Mini banana bread loaves

Mini banana bread loaves

S A L A D S

Veggie salad with tahini dressing

Veggie salad with tahini dressing (close-up)

Detox salad consists of cauliflower, red cabbage, carrot, broccoli, parsley, and cilantro. Dressing was a garlic, lemon, ginger vinaigrette (not shown). So good!

Detox salad (close-up)

S M O O T H I E  B O W L S

Blueberry smoothie with granola and golden kiwi slices

Chia pudding with granola, fresh berries, and a drizzle of maple syrup

B R E A K F A S T  T A C O S 

Tofu scramble with mushroom, spinach, potatoes on corn tortillas with salsa

Tofu scramble (closer)

An even closer shot!

 Thanks for stopping by! 

Professional Chef Program | Spring 2015 Class

Hi there! I'm excited to share this video with you. It's was our last event for the professional chef program. It was a whirlwind of food, family, and fun! 

Enjoy :)

NE Highlights and Challenges | Week #22

This is a class assignment that I write about at the end of each week called Highlights and Challenges. If you are new to my blog I am enrolled at The Natural Epicurean Culinary Academy in Austin, Texas and this is my online journal (among other things!).

HIGHLIGHTS

1. Describe: What did you find especially exciting, interesting, inspiring, satisfying and/or fun this week in the kitchen?

This was our last week in culinary school and our final event happened on Saturday! It was a whirlwind of food, family, friends, and yes some tears!

Here is our AMAZING menu that Tiana hand drew for us for our Earth to Table theme. She killed it with this menu and I hope she gets an A++:

We had four days to plan, grocery shop, decorate, and cook. Everyone was busy (some more so than others), but there was a calmness that kept me grounded. Since we were all so busy I really didn't capture any photos of food from the final event, but I did take a few random photos:

Check out this groovy mango that had a small arm growing out of it, but what's great about this was Tiana's expression...hahaha!!! 

2. Reflect: In what ways have you begun to apply, develop or incorporate this and/or how does this influence your professional goals?

I will be giving cooking demonstrations and grocery store tours in Dallas for a small group of family members next week. I'm super excited about this :) 

After the final event was over I showed my aunts how to juice wheatgrass and explained to them the health benefits. They were really open to all of this information and excited to learn more about healthy plant-based cooking. We had fun:

CHALLENGES

3. Describe: What did you find especially challenging or difficult in the kitchen this week?

Since we had a holiday on Monday we had four days to get ready for the event. Tight. Deadlines.

4. Reflect: What might you do to meet and overcome these challenges or difficulties?

I believe that if you prepare ahead of time and have all of your details figured out things go smoothly. 

In the end everything came together and our friends and family were very happy and impressed with our event! 

This is my last highlights and challenges entry and I want to thank you for stopping by to read my blog. It's been intense, but I loved the experience!!! 

I will leave you with a group photo of my class. This was taken right after the final event. Love to you all.