Mrs. D's DeLights

vegan berry chantilly cake - revisited

2009-10-17T13:11:00.005-05:00

Vegan Berry 'Chantilly' Cake - the final look

the practice round; half cake style.

building the layers

building the layers...

I made a version of this cake back in May; this time I altered the frostings a bit, so it held together better (the previous version fell apart after it set; delicious nonetheless).
This cake is based on the Whole Foods Market version.
For the cake, I used the basic yellow cupcake recipe from Vegan Cupcakes Take Over the World, but used agave nectar instead of sugar.
I made three different frostings -
For the between layers - I used a slightly altered version of coconut creme frosting from Elana's Pantry plus a little bit of basic vegan creme cheeze frosting (but adding more almond extract). For the frosting the outer layer and top, I used the same vegan creme cheeze frosting. Then for the 'lacing' (I used a leaf tip/pastry bag), I used a basic vegan butter creme frosting (but with more almond extract) - it holds together better.
For the berries between the layers, I used strawberry, blueberry, raspberry and let them macerate; For the berries on top, I coated them with sugar-free apricot jam.
delicious!

Fairgrinds Coffee - passing the torch

2009-10-17T13:05:00.002-05:00

It has been a pleasure and a joy serving the vegan community, delivering food to Fairgrinds Coffee;
As life rearranges itself, I must follow the path and listen.
I am passing the torch on to the Diva Chef, who also delivers to Z'otz (on Oak Street).
I'm still baking and cooking, and taking special orders, of course, so feel free to email me for special requests.
Thanks so much for the support!

this week at Fair Grinds Coffee

2009-06-17T09:24:00.002-05:00

Pad Thai
(peanut free)

Potato Salad

Gazpacho

I prepare and deliver the vegan menu items to Fair Grinds Coffee.
yum!

vegan berry chantilly cake and cupcakes!

2009-06-17T09:18:00.003-05:00

Carrot Cake Cupcakes with vegan cream cheeze frosting (vegan, gluten free, agave sweetened )

Berry Chantilly Cake (vegan, agave sweetened, local berries)

Berry Chantilly Cupcakes

happy and delicious!

various baking adventures of late

2009-05-27T12:06:00.002-05:00

Now that summer is kicking in the heat, I won't be at the markets, but I am taking orders for vegan and gluten-free treats and as well as general cooking and catering.

some new favorite treats I've stirred up.
Zucchini Cookies - I found this recipe online (when browsing for carrot cake recipes) and decided I'd make it vegan/gluten-free and sugar-free.
(I used the same proportions of most ingredients, subbing flour for gluten free flour blend; subbing the sugar for half the amount of agave and adding a tsp of xanthum gum.) DELISH!

Carob+Blueberries+Beans = Pudding or Brownies.
It sounds strange, yes, but totally yummy. Derived from the vegan black bean brownie recipe, I decided to alter to my own dietary needs/restrictions.
I cooked up mung beans instead, as they are one of the easiest beans to digest; then added blueberries, crystalized ginger, coconut oil, and a few tablespoons of carob powder, and added all this to the food processor. presto, pudding. yum!

May markets

2009-04-30T12:36:00.003-05:00

I'll be at the Sankofa Market on Saturday, May 9th - St Claude and Caffin Ave - 10am-3pm
I'll also have a table at the Bywater Arts Market on Sat. May 16th - Royal and Piety St - 9am-4pm.
In addition to various baked goods, I'll have vegan potato salad and another savory food dish (tba).
THANKS!!

pics of the latest creations

2009-04-29T10:23:00.004-05:00

Raw Coconut Cream Pie (from the Cafe Gratitude recipe book)

Spring Rolls and Kale Rolls (made a raw sunflower seed cheeze and raw cauliflower "rice" pilaf to roll up in the kale leaves and rice papers; super yummy and went well for my first spring roll-up)

Vegan Potato Salad; creamy goodness, thanks to Vegenaise.

15 Bean Salad

latest vegan fare at Fair Grinds

2009-04-29T10:18:00.005-05:00

- Potato Salad
using tri-color potatoes, bell peppers, celery, spices, and Vegenaise.
- 15 Bean Salad
various beans, red cabbage, shredded carrots, olive oil, lemon, apple cider vinegar, spices and such
- Cauliflower "Rice" Pilaf
An almost raw recipe, using finely chopped cauliflower, kale, parsley, Bragg's, carrots, sesame oil and spices.

Vegan Foods at Fair Grinds Coffee

2009-04-18T00:03:00.002-05:00

You can now enjoy Mrs. D's DeLights at Fair Grinds Coffee!
There are now three vegan lunch options to choose from, provided by Mrs. D's DeLights, made from local and/or organic produce.
Stop in for a bite.
:)

Bywater Bark Market: Sat 3/21 - puppies and treats

2009-03-24T14:12:00.003-05:00

puppy stealing Matt's heart...this week's market was in collaboration with the SPCA and various animal friendly organizations. lots of fun!

I made doggie muffins with molasses and applesauce...
and doggie biscuits with mint and parsley

and of course, people treats, vegan Tahini Ginger Oat cookies.

Mardi Paws Parade - Mandeville, Sunday, March 1st.

2009-02-27T13:25:00.002-06:00

The Humane Society of Louisiana, a sponsor of the New Orleans Vegetarian Society, will be operating a food booth at the upcoming Mardi Paws Parade on the lakefront in Mandeville, Sunday, March 1st, 10am - 6pm

My vegan cookies will be featured at the Veggie Food Booth.
go check it out :)

Proceeds to benefit the Katrina Survivor's Fund of the Humane Society of Louisiana. The Humane Society of Louisiana, is a private, independent humane organization that continues to care for more than 100 animals left homeless by Hurricane Katrina. To find out more about their programs and services, please visit www.humanela.org

Hollygrove Market 2/28/09

2009-02-27T13:19:00.003-06:00

I'll be featuring vegan cookies and granola this Saturday at the Hollygrove Market (Olive St, two blocks off Carrollton near the Post Office above Earhart.
The market goes from 10am-2pm.
Good Food in Abundance, all local!
I'll have a mix of vegan goods, as well as vegan/wheat-free/low-glycemic goods. :)

Bywater Arts Market: 2/21 - Mardi Gras weekend, and new cakes!

2009-02-27T12:58:00.007-06:00

For the Bywater Arts Market, I made my usual cookie favorites, and then explored the exciting world of cakes and cupcakes. My new favorite cookbook is Vegan Cupcakes Take Over the World. Here are some variations I gleaned from there. (pics are in order last to first).

"Red" Velvet Cake with ButterCream Frosting

frosting stages

finished mini-cake, dusted with cocoa and cinnamon. yum!

Buttercream Frosting (vegan, yes)

Not quite the fire-engine red like some - I used beet juice. Nutritious!

a personal creation - Chocolate Peanut Butter Bombes
(Chocolate Chip cookie crumble + Peanut Butter, rolled in Chocolate + Coconut = Magic!)

Mocha Cupcakes w/Ganache Frosting and Shredded Coconut

The 8" round version of the Red Velvet Cake, with Choco-Tahini Frosting

somehow, the batter seems redder than after it bakes...

Sankofa Market - Sat Feb 14th - 10am-3pm

2009-02-13T19:23:00.002-06:00

I'll be selling baked treats and savory soup and veggie sides at the Sankofa Marketplace this Saturday. Come eat a heart-shaped cupcake and enjoy soup of local farm veggies, as well as live music and positive community :) Happy Valentine's Day!

http://www.sankofamarketplace.org

new creations - Feb 2009

2009-02-08T20:14:00.004-06:00

kitchen experiments, and new creations. I've also been crafting yummy goodness from the produce we've been picking up from the Hollygrove Market
cornbread

cosmically delicious salad w/steamed winter greens, asparagus, portobellos, fresh tomato, herbs, and avocado

Carob Fruit Tart - seasonal, local fruit from the market, with carob, in a granola crust, topped with coconut sprinkles

Balsamic-Rosemary roasted Portobello Mushroom wrap (local mushrooms and chard leaves)

Vegan, Wheat-free Cornbread!

Creamed Turnips and Turnip Greens - tahini, Bragg's, ginger, and garbanzo flour make this exquisite in it's creamy-goodness.

Hand-Crafted Coconut milk Ice Cream, topped with local berries,
naturally sweetened with agave nectar.

More local goods from Hollygrove Market - Sauteed Green beans with colorful carrots and "popcorn rice".

Hollygrove Market 1/31/09

2009-01-30T22:44:00.005-06:00

Banana Pecan

I'm excited for tomorrow's Hollygrove Market - The folks there will be featuring my baked goodies on the lagniappe table!
If you haven't been to this one yet, it's every Saturday from 10am - 2pm, and for $25 you receive a box full of local fruits, vegetables, herbs, and rice. It's fantastic :) We had fun cooking up all sorts of new creations from our variety box.
For this week, I've baked Banana Pecan Bread, Tahini Ginger Oat Cookies, PB cookies, Chocolate Chip Cookies, and Carob Fudge w/ginger and walnuts (my new fave).

Stevia-sweetened Chocolate Chip (an experimental recipe...not bad)

Banana Pecan loaves

Chocolate Chip!!

Carob Fudge w/Ginger & Walnut

Tahini Ginger Oat Cookie

Sweet Treats at the Bywater Arts Market

2009-01-20T20:57:00.004-06:00

Banana Pecan Bread

Peanut Butter Cookies (with a fleur de lis stamped in for local flair)

I forgot to bring the camera to the market, but I did remember to snap a couple photos during my little bake-off. We had fun at the Bywater; the sun came out for awhile, so we were not as chilly as the weather forecast had predicted. Thanks to all the folks who ventured over and sampled treats!
I'm planning to be at the Sankofa and Bywater Markets next month as well (2/14 and 2/21).
In the meantime, I'll be practicing some valentines-ey recipes.
stay tuned...

Upcoming Market: The Bywater Arts Market: Sat. 1/17/09

2009-01-14T10:50:00.002-06:00

Mrs. D's DeLights will be setting up a table again this coming Saturday, Jan. 17th at the Bywater Arts Market. (Royal St at Piety in Markey Park).

This is a great market, with so much local art, and very unique!

The menu I'm brewing for the weekend includes most of the same treats as I did last week, but I'm adding home-made granola this time, and trying out a Raw Apple Pie recipe too.

I'm also tinkering a bit with my recipes for the Tahini Ginger Oat Cookies, as well as the Chocoloate Chip Cookies, so I may come out to the market with new and improved Cookies :)

I've been making my treats wheat-free and vegan, and now soy-free as well.
The next steps are to experiment with using stevia or yacon syrup, or reducing the agave nectar, and adding natural fruits as sweetener.

The Bywater Arts Market goes from 9am-4pm on the third Saturday of each month.
http://www.art-restoration.com/bam/

Sankofa Marketplace 1/11/09

2009-01-14T10:40:00.004-06:00

Mrs. D. delighting folks with treats

Banana Pecan Bread

We set up a table at the Sankofa Marketplace last Saturday, and fortunately, the rain stayed away. It turned out to be a gorgeous day, with music, food, and community.
The market happens the second Saturday of each month at the corner of St Claude Ave and Caffin.

Mrs. D's DeLights Menu for the day:
Pumpkin Walnut Bread
Banana Pecan Bread
Blueberry Bran Muffins
Tahini Ginger Oat Cookies
Chocolate Chip Cookies
Peanut Butter Cookies
*new favorites I tried this week -
Cashew Butter Cookies
Carob Fudge Cookies with walnuts and crystallized ginger (pure delight)

Photos - Treats for the Arts Market in Dec 08

2009-01-02T12:09:00.005-06:00

Raisin Spice Muffins
Blueberry Cornmeal Muffins
Cookie platter sampling (Choco-Chip; Peanut Butter; Tahini Ginger Oat)
Rows of fresh-baked cookies
Sweet Potato and Pumpkin Pies with a date-nut crust

Bywater Arts Market - good times outdoors

2009-01-02T11:48:00.004-06:00

The Bywater Arts Market (two weekends in a row) was a lot of fun; we met so many great artists and nice folks who were grateful to see an offering of vegan sweet treats made without wheat/refined sugars.
I'm looking forward to future participation at the local arts markets.

Bywater Arts Market: 12/13 and 12/20

2008-12-04T19:07:00.002-06:00

I'm getting organized for the upcoming holiday markets in New Orleans - the Bywater Arts Market will be hosting two Saturdays in a row for the holiday shoppers; lots of local arts/crafts, and of course, Mrs. D's DeLights will be on display, sharing vegan, wheat-free cookies, pies, and muffins.

and so it begins

2008-11-21T10:37:00.000-06:00

The journey to personal wellness is a continuous one, always learning, growing, and of course, changing. I am grateful for this path and for the willingness to be flexible, and for the openness to share experience. Thank you for exploring with me.