Meyer Lemon and Blackberry Butter Pound Cake with Lavender Glaze


a.k.a. Happy Birthday Ari Cake

Time to make:  20 minutes (plus overnight berry macerating)

Time to bake: 1 hour

Time to eat: 10 seconds

Serves: 8-10 people, 1 monster.

The memory is so clear in my mind, as my 8 year old self stood a bit nervously at her door.  My room was directly across from hers with a double doored bathroom linking us.  I had a little notebook with me.  All my friends warned me that older siblings didn't let you play with them.  (Little did I know at the time that 8 year olds played, 16 year olds hung out).  But I knew in my heart she was different, so I knocked and yelled (oops I overdid it), as she walked to the door I could hear her laugh getting closer.  Rachel opened the door, (who is this) and Ari was on the bed, like an easy-going, cool as fuck, a-n-g-e-l. 

Can I come in and play with you guys for a little bit?  (Turns out Rachel was her future bff - and still is to this day).

Not.  One.  Single . Eye Roll.  Just a cool and easy "Sure.  For a little."

In the few minutes she graciously allowed me to crash her "adult" party I learned that collecting Absolute vodka ads was the absolute coolest, anyone who knows anything wants their parents to buy them a 240SX for their 16th birthday, and that even if you have curly hair you always round brush the shit out of your bangs.  It may or may not have been 1992.

I left the room a bit dizzy and in love as I heard Rachel whispering "aw she's so cute," and feeling completely wowed by the very short encounter.  These were the women I looked up to.  The list of women also included Dusty, Mayu, Mom, Aunt Debbie, Danielle, Stephanie, etc... and then there was me, Alex, I was always the baby of the bunch.  Despite the next generation of babies that followed, I still always feel like the baby with this crew, in the best and most special way possible.

Every time I bake something I get to say I love you.  And there is no one in this present world I love more than Ari.  Biologically speaking Ari is my older sister of 8 years, but she is much more than that.  Given our age difference, we never went through the same thing at the same time, like ever, at all.  Even now our life experiences seem to travel on perpendicular paths, though as we get older the gap gets smaller and more parallel.  I think we're also just pretty different, and that's part of why we end up in such different spaces (Literally.  Metaphysically.  Technically.  Metaphorically.  ALL THE WAYS).  It's for this reason that Ari has been equal parts sister, mother, friend, and teacher.  Anyone who knows her will agree that Ari is loyal, consistent, kind and the most loving person they know.  She has a gentleness that is so rare in this modern world.  

Ari enjoying dessert long before I was around, and long before I was baking her things.

Ari enjoying dessert long before I was around, and long before I was baking her things.

Some notable differences between us:

I'm loud and opinionated.  Ari is quiet and thoughtful.

I'm dramatic and hysterical (Hi, I'm an animal rights activist).  Ari is rational.

Ari is the one who taught me to love animals.  This one time she had picked me up from school and on the way back we noticed a rabbit had been hit and was laying on the side of the road.  She got out and cried for him.  Borrowed a rag and an empty box from the trunk and removed him from the threat of more traffic.  I remember hearing her say through muffled tears "silly rabbit, tricks are for kids."  To this day, I'm still charmed by the memory.  If you're a 90's kid, you'll get the reference from old cereal commercials.  It didn't make any sense then or now, but it was sweet.  And I knew it in my bones even as a kid.  

Ari is the one who fielded every sobbing 3,000 mile away phone call (on a per breakup case).  She even flew out to LA for a visit after a particularly bad one to help me through it.  

Ari was always the first to donate to my kickstarter campaigns, ya know...for whatever new creative masterpiece I was dreaming up.  

Ari was the first to say "I'm so proud of you."

Ari was the second to call on my birthday every year (mom always beat her to it with the story of my birth left in a voicemail, and this one ex boyfriend who always emailed at midnight).

But for our Jewish onset anxiety, keen sense of smell (especially for the negative), and a deep love for our parents, and our striking physical resemblance, we could not be more different.  And that has always made us closer.  Probably because of her kindness and my curiosity.  We just work as a team.  I can't believe she's my actual family.  If we weren't related I'm not sure how our paths ever might have crossed.  Luckily, we were swimming in the same gene pool.    

Now, Ari has two boys roughly ages 8 and 11, works full time, and is settling into her new home.  Which is to say, she's very busy, and yet she and my brother-in-law (also Alex, I know it's hard to keep track around here) agreed to come up to NYC to stay with Jason and me for a weekend of fun.  And we celebrated in perfect Ari fashion with this cake for breakfast!


  • 1/2 cup Vegan Butter (I use Miyoko’s, because no palm oil)
  • 1 cup White Sugar (you can try date sugar as a refined sugar free substitute)
  • 1 tsp Vanilla Extract
  • 2 tsp Lemon Extract
  • 1/4 tsp Lavender Extract
  • 2 cups All Purpose Flour
  • 3 tsp Baking Powder
  • 1/2 tsp Pink Salt
  • 1 cup Vegan Buttermilk (Add 2 TBSP of Apple Cider Vinegar to 1 cup measuring cup and fill the rest with almond, coconut, soy or oat milk - Whisk vigorously and let sit for 5 minutes)
  • Zest of 2 small meyer lemons or 1.5 large lemons or really whatever you want (basically make sure you have 3 to 4  meyer lemons on hand for this recipe.  Can I just use regular lemons?  Sure, but you've obviously never had a meyer lemon.  It's a game changer, but they can be harder to find).
  • 1 1/2 cups of fresh blackberries
  • note ~ you will need extra sugar, lemon juice and lavender extract to macerate the berries (best overnight, or at least for 1 hour.  Don't worry about amounts, just enough to cover the berries.  You can't really mess this part up).


  • 1 cup Powdered Sugar
  • 1 and 1/2 Tbsp Lemon Juice
  • 1/8 tsp lemon extract
  • 1 TBSP of blackberry lavender juice leftover from berries. 


  • If you didn’t already prepare your blackberries the night before, now's your chance.  Take a bowl, put the berries in.  Squeeze one whole lemon over the berries.  Add 1 tsp of lavender and the sugar and 1/8 cup of water.  Cover and let saturate for 1 hour to 24 hours (the longer you keep them juiced, the more flavorful and tender they will be)
  • Preheat oven to 350°F (Amerikah) and 180ºC (e’ryone else) 
  • Grease your bread loaf pan, or in my case I used a beautiful copper bundt cake mould that I bought for $1 upstate and then fugeddabouit.
  • Using an electric mixer cream the buttah and shugah
  • Next, add in all three extracts.
  • Sift your flour into a medium/large bowl and add the baking powder and salt. Stir to mix.  
  • Add the dry ingredients in small batches with the sugar/butter mixture and mix until combined.
  • In a separate measuring cup mix 2 TBSP of apple cider vinegar and then add your dairy free milk choice up to the 1 cup line. Whisk briskly. Then let stand for at least 5 minutes until it bubbles.
  • Pour milk mixture in with the other ingredients and mix until a smooth-ish dough forms.
  • Add in the lemon zest 
  • Lastly drain your macerated berry mixture (SAVE THE JUICE, you will use it for your glaze) and gently fold the berries into the batter.
  • Roll batter into pan and tap on counter to settle (use your spatula to smooth the top so it cooks evenly).
  • Cook for 1 hour.  Start checking at 30 minutes.  Depending on the color of your pan it may brown.  If it does, cover with foil and finish baking.  Just don't open the oven too much (checking it in 15 minute increments).
  • Cool COMPLETELY on a wire rack.  Like a couple hours if you can.  Otherwise once it’s mostly cooled (if you’re in a rush) stick it in the fridge for twenty minutes. This is so important so the top of the cake doesn’t stick when you pop it out.  


  • Using an electric mixture or by hand, combine all the icing ingredients and stir vigorously until combined and mostly smooth.
  • I used a ziplock bag as a piping device to make lines on the cake and then just sort of poured the rest wherever it looked like it needed some “extra.”

This cake keeps for several days, as long as you keep it sealed in an air tight container.  I use this for basically all my cakes because it doubles as both a storage option and carrying case for desserts-on-the-go.  Also, even if this cake dries out a little, I'll just pop it in the toaster over and smother it with coconut oil or vegan butter and hot damn!  

As always, if you make this bad boy, don't forget to comment and post and share so I can see your creations and how they turned out.  Especially if you make any substitutions.  Enjoy!

Recipe inspired by Loving It Vegan

Lemon Pepper Asparagus Pasta with Sugar Snap Peas

Summer pasta dish with whole grilled lemon slices

Summer pasta dish with whole grilled lemon slices

When I think of eating pasta, I think of a snowy winter day, curled up in my oops-i-ate-too-many-cookies-pants shoveling (not so much spooning) bucketfuls of straight gluten into my pie-hole, warming up my insides and protecting my body against the cold with an extra layer of much needed survival chub.  

Pasta in the summer?  Betch, I'm on a diet.  There are bikinis involved in this season, hello!  And yes, I feel you, but lemon and asparagus (whether our frenemy pasta is involved or not) just screams summer-time flavor town to me.  So I decided to drum up this special citrus-y dish that is at the same time light and packed with flavor.  Can be served as a hearty entree or side dish to compliment your main event.  The dish is inspired by long drives through Long Island where local farms boast their fresh produce on roadside stands and farm adjacent markets.  The secret to well cooked asparagus is not to overcook it; blanching allows you to saturate this finicky veg without draining the life (crunch) from it.  

Also, shout out to my peeps at @homegoods.  This place has amazing deals on furniture, cookware, throw pillows and other home goods, but I go for the gourmet grocery items at RIDICULOUSLY DISCOUNTED PRICES.  Like the beautiful pasta shells you see here.  A giant bag was only $3.99.  I also got an 18 oz. bag of raw turmeric powder for $5.99 and a bag of banana flour for $3.99 (I mean wtf is banana flour?  I'm so pumped to try it, and when it's that cheap, one can afford to experiment.  Neat-o).  

Pasta from Home Goods

Pasta from Home Goods


  • 1 bag of vegan friendly pasta (any will do!)
  • 1 head/bunch of fresh asparagus
  • 2 lemons (including about 1 TBSP of zest)
  • 1 cup sugar snap peas (de-podded, or English peas)
  • 2 TBSP olive oil
  • .5 teaspoon Himalayan pink sea salt
  • Pepper to taste


  • Before you start, get everything ready.  De-pod your peas if necessary, zest one whole lemon, and thinly slice the same lemon (or a fresh one) and place on a baking sheet.  Pre-heat oven to 400º
  • Bring pot of water to a boil.  
  • Slice the asparagus tips and then proceed slicing diagonally creating 1” pieces
  • Blanch in boiling water for 2.5-3 minutes (less time = more crunch)
  • Drain and rinse under cool water to stop it from cooking further
  • Boil another pot of water, add a dash of pink salt and add the pasta.  Cook according to the package directions (again, less time = al dente pasta, which is my personal preference)
  • Meanwhile, put your lemon slices in the oven and cook for 15ish minutes (or until as blackened as you want)
  • Once pasta is cooked to desired tenderness, drain and rinse with cool water
  • Add the olive oil 
  • Squeeze the juice from 1 whole lemon
  • Now toss
  • Next add the asparagus
  • Add the peas
  • Add about 1 TBSP of lemon zest
  • Add salt and pepper
  • Lastly, remove the lemons from oven and gently lay on top of pasta for presentation

For a step by step tutorial, see video below!  

Musis by Podington Bear, Kid is Frangin',



Happy 4th of July Grilled Veggie Hot Dogs (Grilling Doesn't Mean Killing)

Field Roast Frankfurter

Field Roast Frankfurter

This holiday is so fun!  I get to hang with all of my favorite people listening to music, laughing, grilling, soaking in the sunshine, and generally just tapping into gratitude.  And yet I find myself frustrated by the 4th of July every year when it comes around again.

1) Fireworks are pretty, and I'll admit I'll love the pastime, but they're terrible for the environment and scare the shit out of thousands upon thousands of animals making July 4th the busiest day of the year at shelters.  While we (us humans) are all mesmerized by the show, our furry companions across the country are in a total fucking panic from the sound of explosions and smells of burning embers.  It makes sense if you think about it, so make sure to keep your pets inside and secure your house so they can't get out.  You should also make sure they are tagged and microchipped.  

2) Also, Trump.

3) Then, if you're a veggie like me, you're faced with the reality that 155 million hot dogs are consumed by Americans on this one fateful day every year (according to the National Hot Dog and Sausage Council, cuz apparently that's a thing).

So, this year I've cooked up a simple, yet sophisticated hot dog alternative that is sure to impress even the staunchest of meat eaters.  The most effective way to be a vegan at a BBQ is to bring LOTS AND LOTS OF EXTRAS.  Cook all of it up and offer it to people.  Forcing my beliefs on people hasn't worked, but sharing free food has.  It always works. 

The best news about July 4th, 2018 is that Beyond Meat is in such high demand they had to open a whole new plant to keep up, employing 250 new people.  Also, the only reason I wound up with Field Roast (which I love, but uses palm oil) is because my store RAN OUT OF BEYOND MEAT.  This. Is. Totally. Rad.  Keep making noise, guys!  The future is vegan.



  • Beyond Meat Sausages (they were out so I used my second favorite, Field Roast Frankfurters)
  • Onion
  • Garlic Powder
  • Sauerkraut
  • BBQ baked beans (vegan friendly)
  • Hot Dog Buns* (A note about bread.  To be an effective vegan, in my opinion, it is best to make sure the bread doesn’t have any milk or butter…you can get really specific about mono-glycerides and such, but almost perfect is better than giving up on yourself.  Also, if you whine a bunch about how hard it is to find perfectly vegan bread at your normal grocery store, you’re basically letting everyone know that eating vegan is difficult.  And we know it ain’t, so chill).


  • Get you vegan friendly hot dog buns ready by opening them so they lay flat.  Put aside.
  • Warm your veggie BBQ baked beans in a sauce pot over medium heat until warmed through.  Turn stove off and cover until dogs are ready.
  • In a saucepan heat up about 2 tablespoons of olive oil, add a dash of garlic powder and sauté your thinly sliced onions for about ten minutes until they are translucent and caramelized.  Set aside.  
  • If you’re grilling add your hot dog to the grill and cook until charred to your liking, otherwise sauté for about two minutes on each side.  
  • Now it’s time to assemble:  Bun, hot dog, bbq beans, onions, sauerkraut, and mustard.  
  • EAT.

Here's a quick tutorial showing you how easy these bad boys really are!


Music by TRG Banks, Bob Price.

4-Tier Vegan Chocolate Chip Cookie Cake collaboration with Daniella from Chicky Treats


It's not everyday you meet someone as salt of the Earth, funny, sincere and open minded as Daniella of the ever successful blog Chicky Treats and now youtube channel Chicky's World.  I started following D on instagram long before she blew up, looking for cake decorating inspiration as I was about to make my first wedding cake for my dear friends Sarah and Zach.  

My first wedding cake for Sarah and Zach.

My first wedding cake for Sarah and Zach.

I was hooked.  I loved her clean and consistent tutorials and over the past couple of years I've learned a lot from her.  I would comment on her posts things like: '#drool' or 'you're a cake queen' or 'gimme' or 'holy fuck dayuuuum girl.'  And she would always validate my comments with a laugh/cry emoji and a humble thank you.

Does this chicky think I'm funny because?... I would really love to meet her and pick her brain and ask her how she went from a couple hundred followers to 21.4 thousand in the span of two years anddddddd so I asked her to coffee.

What.  A.  Creep.

But she was totally down, and I was totally stoked.  Dani is not a vegan, but she recommended we meet at Peacefood Cafe near Union Square.  She came all the way downtown to meet me at a vegan restaurant at 8.5 months pregnant.  We talked for a couple hours about food (obviously) and business, but then lots of life talk.  She promised (advice I've tired of hearing, but for some reason I believed her) that the best business decision she ever made for her blog was to be exactly who she was and to know her worth.  That advice never served me when I was an actor in the entertainment industry, so it's been frustrating and confusing to hear over and over.  But there she was with her big hoops and her messy top bun just like in her videos.  She was who she was and she was fucking successful.  We decided by the time we parted ways that:

1) We must have been best peeps in a past life

2) We were gonna collaborate on an exciting vegan treat.

Cue VEGAN CHOCOLATE CHIP COOKIE CAKE with toasted hazelnuts, pretzels, peanut butter and white chocolate chunks.  


  • 1/2 cup coconut oil
  • 1/4 cup organic white sugar
  • 1/3 cup organic light brown sugar 
  • 1/4 cup soy milk (we used her homemade coconut milk)
  • 1 TBSP ground flax seeds
  • 2 tsp *vanilla (Daniella only uses the best ingredients, which is why custom cakes are so expensive) 
  • 1 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup vegan chocolate chips
  • Small handful of crushed salted pretzels
  • Small handful of toasted hazelnuts (chopped in thick chunks)
  • 1/4 cup of vegan white chocolate and peanut butter chips

But we wanted a fat, multi-layered cake party so we did some math and three days later we came up with this (one of my favorite tips I got from Dani is to take a piece of parchment paper and a sharpie and write your recipe out then multiply the ingredients to get the new measurements  G E N I U S)

For the four tiered cake you want these measurements:

  • 1 1/2 cup coconut oil
  • 3/4 cups organic white sugar
  • 1 cup light or dark brown vegan sugar 
  • 3/4 cup soy (coconut or almond) milk
  • 3 TBSP ground flax seeds
  • 6 tsp (which is also 2 TBSP) vanilla extract
  • 4 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 1/2 cups vegan chocolate chips
  • Large handful crushed salted pretzels
  • Large handful toasted hazelnuts (chopped in thick chunks)
  • 3/4 cup combo vegan white chocolate and peanut butter chips


  • Pre-heat oven to 350º
  • In a medium bowl, beat sugar(s) and coconut oil in mixer
  • Add “milk” and flax, mix to combine
  • Add vanilla
  • Add half the flour mixture, salt and baking soda
  • Mix
  • Add the rest of the flour, white and dark chocolate and peanut butter chips, chopped hazelnuts and pretzel bits
  • Mix until combined
  • Next, take your giant dough ball and weigh it on your kitchen scale.  Take that number and divide by four.  Those are your weight measurements for each cookie dough cake.  Once measured, take each ball and gently press into a lightly coated 6” cake pan.  Repeat with each dough ball until you have all four cakes ready for the oven
  • Cook for 40 minutes (start checking at 30 mins.  The less time you cook it the softer the cookie cake will be #noeggsnoproblem)
  • Let cakes cool in their tins on a wire cooling rack until completely cooled.  Gently turn over cake tin and lightly knock the top to loosen (we put ours in the freezer after cooling in the pans for a couple minutes to speed things up and it worked like a charm.  Just watch ‘em)

We used a traditional buttercream frosting and vegan friendly food coloring to create a succulent cake.  We thought the orange-y hues of the crisped cookie layers were reminiscent of a desert scene.  



  • 1 Bag of organic powdered sugar 
  • 3 TBSP Earth Balance (or Miyoko’s if you don’t use products with palm oil)
  • 4 TBSP “Milk”
  • 2 tsp vanilla extract


  • Cream the “buttah” in a stand mixer using the whisk attachment
  • Add 1/2 a 12 oz. bag of powdered sugar and continue to mix
  • Now add your milk and vanilla
  • Keep mixin’
  • This is where you start to taste test.  Too buttery and not thick enough?  Add more sugar.  You want buttercream to be more creamy and less sweet.  In my opinion.  My magic number always seems to be 3/4’s of a 12 oz. bag

Now you can play around with colors.  Dani taught me some dope piping tricks.  For example, if you take a piece of saran wrap and lay it flat on your counter, gently spoon one color in a long line running the length of the plastic wrap, then next to it do the same thing with a new color, and then again with a third color.  Carefully roll the saran wrap so you have a three color log.  Take the ends of the plastic wrap and swiftly rotate so the plastic is tightly wrapped.  Cut the tip and insert into a piping bag.  When you pipe your flowers, the colors will look multi dimensional without bleeding together.   Mind.  Blown.  I know, we gotta get Dani to make a tutorial for you guys.  Dani?  

We made a time lapse video in perfect Chicky Treats style to show you how to assemble and decorate this beauty!  If you've ever seen a naked cake, that's originally what we planned, but we were laughing so hard we forget to press record.  So we sort of had to start over, which is why you'll notice the cake winds up darker than the first takes. Whatevs/nbd/lol/omg.


*Original recipe by Isa Moskowitz and modified by Alex Wolfe and Daniella Da Silva

Healthy toaster oven PIZZA pockets!


Time to make: 15 ish minutes

Time to bake: 5-10 minutes

Skill level: Baby

Recipe and photos by:  Alex, The Hungry Wolfe*

If you've ever read the "Meet Alex" page on this site, then you already know I've been a veggie since the age of 7.  But not a healthy one, not even close.  In fact, I literally didn't eat my first real vegetable (for the purpose of this story, carrots and french fries are not vegetables) until I was about 20.  Friends were gobsmacked by the concept that I, a self-proclaimed NON-meat eater, was also a self-proclaimed veggie HATER.  Say what?  So what do you even eat?




So much so that I had no idea it wasn't normal to need a nap after every meal.  But of course not until after I laid in a corner in the fetal position whining to no one in particular, whyyyyyy?  

I loved cheese.  No, I lived for cheese and my biggest fear when I agreed to eat a plant based diet for 90 days (after attending an all vegan wedding and being offered to watch an eye-opening documentary Forks Over Knives) was as much about giving up cheese as it was taking on veggies.  

I mean, we had zero relationship, me and veggies.  I was so awkward around veggies and veggies were all confident and robust and I felt like a 13 year old boy on a first date.  Where do I put my hands?  Should we just talk about our hobbies this first meeting and try mouth to mouth on the second date?  I was nervous, because tolerating veggies was the only way to survive these 90 days and I wasn't sure I was going to make it.  But I promised myself.

Of course, veggies and I are madly in love now.  I also know veggies have so much more to offer than they're given credit for.  Little miss veggie has so much more to her than her rough skin and tough crunch.  First off, I learned some of the basics, like roasting.  I would just cut up a bunch of colorful finds from the farmers market, massage them in olive oil, salt and pepper 'em, then roast a whole cookie (mmm cookies) sheet worth and be set for the next couple of days.  For the longest time roasted veggies and some grains (like quinoa or rice) were my go to.  I was like "look mom, I'm eating veggies, I'm basically Iron Man."  But I was getting capital B BORED.  That's when I began reading cookbooks (mostly vegan, but some others too, for inspiration) voraciously.  I learned how to cook tofu.  I learned how to cook beans and lentils.  (All of these are staples in any vegans kitchen, mine included).  

HOLD THE PHONE, who even cares about beans and lentils, still totally bored, aren't we?

Then one day I was reading Isa Moskowitz's Isa Does It and there's a section called ABS.  And I was all ewww ABS in a cookbook?  And then I was like, oh wait that's IBS.  What's ABS?  Turns out it's the best advice I ever got, and my whole vegan world changed forever: 




Soaking what?  NUTS, betch.  Cashews in particular.  Most homemade vegan healthy cheeses are made from blending soaked cashews with spices and things like...


What the fuck is Nooch?  Right, it's vegan for Nutritional Yeast, which can be found in the aisle where Bob's Red Mill products live (if you are shopping at a regular old grocery store and not a whole foods or other health food market - if you can't find it just ask.  Or, you can order it here).

My world was expanding and I was no longer limited to rice and beans and veggies (ironically, still one of my favorite go-to meal options.  Probably, because I also have other options now).  The 90 day challenge of being vegan is still going...six years and 41 days later, and I have never once looked back.  People ask me if I miss cheese, me the cheese-a-holic who literally ate nothing else but cheese, and the answer is HELL. FUCKING. NO. WAY.  I feel better, I look better, and most importantly I'm not contributing to the suffering of animals (PS. this is putting it so lightly it's almost animal cruelty).  Every day that I cook myself an elaborate vegan meal I marvel at what I've made and where it came from.  It just keeps blowing my mind in the best possible way.  I'm glad to be on, what I believe, is the right side of history.  Come have some "cheesy" pizza pockets with me and see if you're ready to make the change today.  And if you're already there, HOW GOOD ARE THESE VEGAN CHEESE POUCHES?  Comment below, like, and share so we can show people how easy, inexpensive and delicious this lifestyle is.


4 slices vegan Bread (White, Wheat, Sourdough, or Multigrain should work well here)

4-6 slices vegan cheese (I used Chao by Field Roast.  Other options include: Daiya, Kitehill, Violife, Follow Your Heart, Miyoko's, Go Veggie ... need more options?  Email me!)

Vegan pepperoni slices (or you can substitute grilled onions and peppers or mushrooms or other veggies).  For a gluten and soy free option I use Yeah Dawg Vegan sausages and cut them into pepperoni slices - If you live in a remote area, looks like you can order them in bulk on line!

2 heaping spoonfuls of pizza/marinara sauce

1 Tablespoon all purpose gluten free flour blend 



I used a large circular cookie cutter to cut the 4 pieces of bread into rounds, but you can also use a regular kitchen knife to cut the crusts off.  Your pockets will just be rectangular instead.  Cool!  

Next, add a dollop of the marinara sauce and spread around the bread leaving a half inch space around the edges.

Add 1-2 slices of cheese (you may need to break it apart if you're not using shreds, to account for that 1/2 inch edge we need).

Lastly, put the pepperoni slices on top of the cheese.  So far your pizza should look like the first picture.

Now, in a small bowl mix the flour with just enough water to form a thick paste.  

Using your finger, take the paste and line that 1/2 inch edge all the way around.  Take your other piece of matching bread and gently place on top.  Again, using your fingers, pinch the edges so they lock shut.  

Sprinkle some oregano on top if you have it.

Your pizza pocket is now ready for:

A toaster (medium setting to start, making sure to check it periodically; you want to make sure the cheese doesn't melt into your toaster, so keep your peepers on it).

Toaster oven (350º for about 10 minutes, flip sides in the middle)

or a non-stick pan (same as toaster oven).

*Recipe inspired by @jungletwisted

Healthy Ass Banana Bread made with gluten, oil and refined sugar free ingredients

Recipe and photos: Alex Wolfe

Time to make: 20 minutes

Time to bake: 45-55 minutes

Give yourself: An hour and half


With summer around the corner we're all wondering how the hell to stop eating bagels and pizza and cupcakes and start eating salad because maybe we're over 30 and maybe we have beach plans and maybe chub rub is a thing.  So, I bring you this segue to summer favorite: HEALTHY AF BEANANNER BREAD.  I'll be honest, my first few attempts at testing this recipe produced a sort of sand like brick of tasteless poo.  But after some major adjustments, the banana and the maple syrup and the dark chocolate chunks really came through and my brick of sand turned into something

curiously subtle

yet flavorful



and not too sweet

crisped edges with a delicate center

A perfect end-of-winter-hello-sunshine balanced treat that will satiate even the most sweet-toothed monster (such as myself.  Oh, you too?)


This shit is bananas


It's like.  Supremely annoying.  How important.  Balance is.  

But it's so important.

For me, balance has interrupted so much intentional acting out and often times debaucherous good fun, reminding me to slow the fuck down, and return to my health.  Like myself, and my body.  Understand my body has limitations and needs breaks.  Good old fashioned down time.  And if we can tap into that by focusing on the valuable thing something gives us that we need and not just be impressed by how it delivers what we want then we start to enjoy the tastes and sensations of nutrient dense foods, lots of water, meditation, sex, dancing, maybe some temporary sobriety.  A checking in of sorts.  We.  Must.  Do.  It.  I mean, I'm telling you you can start small by making fucking banana bread, so it's really not that bad.  I love traditional banana bread with it's moist stick-of-butter vibe and cake like mouthfeel, but like me back it does not! What I'm offering you here is something different.  This is not junk food, so it won't taste like junk food and you may find yourself chewing and whining that this isn't smacking you in the face with a sugar-y blast of breakfast cakey-ness.  It will taste like the nutrient dense, salt of the earth, plant based goodness that it is.  It will fuel your day and it will serve you.  And I promise I made all the changes so that it does in fact also delight your taste buds, and no, not in the eating sand kind of way.  Enjoy eet.


2 Flax Eggs 

2.5 Bananas REAL RIPE (and by ripe I mean black and spoiled looking)

1 TBSP Almond, Soy or Coconut Milk

1 TBSP Pure Maple Syrup

2 TBSP Vanilla Extract

1/2  Cup Apple Sauce

1.5 Cups Almond Flour

1/2 Cup Coconut Flour*

1 tsp Baking Powder

1/2 tsp Salt

1/2 Cup Lightly Toasted Pecans

1/2 Dark Chocolate Chunks (chips, or cacao nibs for totally refined sugar free option)



★ Pre-heat your oven to 350℉ and lightly grease a 9x5 inch bread loaf pan.

★ In a small bowl, make your flax eggs (2 Tbsp + 1 tsp of ground flax seed mixed with 6 TBSP water)

★ Mash 2 whole bananas with a fork (or in a mixer) and add the flax eggs.  Mix well.

★ Add the "milk," vanilla and maple syrup and mix again until combined.

★ Add everything else minus the pecans.

★ Chop the pecans into bits and toast in a non-stick pan over low heat (approximately 5 minutes or until fragrant).

★ Lastly, mix in the chocolate and the pecans.

★ Pour the mixture into the loaf pan and using a silicone spatula (or metal spoon) smooth until even (you don't have to be perfect, just try and get it so it settles into a mostly even shape).

★ Bake in the middle rack for about an hour (start checking at 45 minutes by inserting a tooth pick in center until it comes out clean - I cooked mine for 55 minutes).

★ WHAT DO I DO WITH THAT OTHER 1/2 BANANA YOU MENTIONED?  I took some really cute teeny, tiny cookie cutters and cut star shapes out of banana slices.  After the loaf is in the oven for thirty minutes, gently push banana cut out into the top of the loaf (feel free to COVER it for more flavor and sprinkle with coconut sugar for a caramelizing effect).  

So yeah.  I added gluten free oats (about 1/3 cup whole and uncooked for some crunch).  You can basically add whatever you want.  Some ideas: Cinnamon, cardamom (a damn smidge or you'll ruin it ok?), pine nuts, dried cherries ... if you do add something definitely comment and let us know how it turns up!  Also, if you don't have coconut flour you can replace it with more almond flour.  Or you can use all purpose white flour if gluten free isn't a concern.

Coconut Butter "Cream" "Cheese"


Oh!  You made my bagels and now you wanna put something delicious and cream-cheesy on top?  I've got you covered.  This recipe is:


Gluten Free


Just the right amount of Tang

Cruelty Free

So easy a really intelligent baby could do it.

You will need a vitamix or other high powered blender to get the right consistency.  


  • 15 oz. (whole container) of extra firm tofu
  • 4 TBSP Coconut Butter
  • 7 tsp fresh lemon juice (one large lemon or two smaller lemons will do)
  • 1/2 tsp white vinegar or apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp date sugar
  • 1/4 tsp garlic powder


  • Place the tofu block in a cheesecloth or kitchen towel and squeeeeeze all the water out.  Once you think you're done squeeze it three more times.  
  • Put the tofu in your blender with the rest of the ingredients and blend on high for at least five minutes (pause and scrape sides down intermittently for the smoothest end result).
  • Put in an airtight container and refrigerate for thirty minutes.  
  • It's now ready to spread on dem bagels.  And if you don't finish it all it will keep in the fridge for up to a week, maybe more?  Just give it the old sniff test if you're unsure.  

Don't forget to let me know how it turns out in the comments below.  And as always, I'm a click away if you have any questions!

Homemade Bagels


It’s winter and my poor friends from LA are all skinny and tan and I’m over here all “Neener, neener, I live in New York and can eat delicious bagels and get chubby whenever I want.”  And they’re all “oh shit, we're too skinny and tan and can you please send me some delicious New York bagels?”  

And I'm all "well since I’m no monster I'm just gonna share this homemade Bagel recipe in the spirit that everyone world wide can break bread together in the most delicious New York Bagel kind of way, so you're welcome skinny betches."

But first, let me reflect on the spiritual concept of breaking bread for a moment.  

The expression has evolved over time, but its origins are, in fact, biblical; Jesus, when eating with His Disciples, would break the bread (which was much harder than typical bread today and required breaking rather than tearing) and pass out pieces to be shared among them as a group.  One likely reason the phrase lived on is due to the universal source of nourishment that bread supplies, and therefore with it also carries the implications of friendship and life.  If you haven't seen the Netflix Documentary series CookedI highly recommend that you do.*  There is an entire episode dedicated to the evolution of bread making and how it has been and continues to be an integral part of most societies.

In the words of Julia Child, cooking pioneer:

How can a nation be great if its bread tastes like kleenex?

Excellent point, Ms. Child.  Furthermore, quoth the great Milton Berle:

Any time a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies.

Additionally, in modern times people use the phrase when talking about sharing an emotional experience along with their food.  The phrase to break bread with someone is to share a meaningful connection over a meal, often bringing together two people or groups who may have previously had reason to be disconnected.

When I first became an actor 12 years ago, I did it because I wanted to give voice to stories that may not otherwise get told.  I was an artist, and to me, storytelling and therefore acting seemed to me the most honorable way one could use their art to propel change in the world.  Chris Fisher, a talented writer/director/producer and now dear friend of mine, was the first person to give me a SAG TV job.  He likes to remind me that I got the part because of my distinct laugh.  He is one of the most passionate and dedicated storytellers I know.  And even though it’s twelve years later and I’m no longer acting professionally, we still both share a passion for beautiful things and telling stories by bringing people together to talk about what we’re feeling and experiencing (for him, cinematically and for me, culinarily).  Filmmaking has been the most obvious metaphor for my vegan baking, so it's no real surprise that the last two years of vegan baking and now blogging has proven to be a not-so-unlikely new storytelling device for me.  How can I share a story with you in order to propel greater change?  I can cook you some kind of vegan meal and together we can break bread.  For those of you just getting acquainted with my blog, please note:  I don't want to change your mind, I just want to cook you dinner.  

Like I mentioned, I met Chris at an audition over a decade ago, but our story doesn’t end there.  At a point he moved to NYC to work on a very successful TV show called Person of Interest.  In the season’s last year I found myself in NYC after a temporary job here made me realize I didn't want to go back to LA for the time being.  The job was ending and I remembered Fish (as Chris' friends affectionately call him) had moved here a few years prior.  I decided to reach out to him to see if he knew of any employment opportunities, cuz New York was all “Hi, I’m expensive as fuck, so don’t stay unemployed too long or I'll ruin you.  K thanks, bye.”  

Guess what?  His wife Blair was about to give birth to their first child.  She needed help and he did too, as he was averaging 16 hour days on set during episodes he both produced and directed simultaneously.  Serendipity or just good timing; either way, I was very happy to see where this would lead me.  Blair and I became fast friends, and Poppy was a dream babe.  She taught me so much while I got to love and care for her.  

Blair had similar eating habits as me, even though she wasn’t a strict vegan.  We got to cook and nourish this baby together and watch her as she grew to develop her own flavor palette.  It was a very special way to love two people, by cooking and meal prepping for them.  One thing we enjoyed doing as a “family” was spending time in their East Hampton home which rests beautifully in the middle of the woods. Speaking of storytelling, you should see the nine page welcome letter Fish wrote for guests, which is nothing short of poetic. And as such, these bagels are dedicated to them.  They live all the way in Ojai, CA now and I’d bet they haven’t had a decent bagel since they left NYC almost two years ago.

Here’s to you, Fish and Blair and Popsicle and Luv-duv…until we can break bread again soon!

Home Made Bagels* ~ 

Total Time: Like, forever.  At least until you get the hang of bread-making.  It's a skill.


  • 2 teaspoons of active dry yeast
  • 2 tablespoons of date sugar
  • 1.5 cups warm water (I needed some's all about the consistency of dough)
  • 3.5 cups (500g) bread flour or high gluten flour (+ more for flouring your kneading surface)
  • 2 teaspoons of salt
  • 1 Flax Egg

Toppings, because plain bagels are just a missed opportunity:
Onion flakes, poppy seeds, sesame seeds, garlic, etc...


In .5 cup /120ml of the warm water, add the date sugar and yeast. LET SIT for 5 or so minutes and then stir it all up until it's mostly dissolved and there are no obvious chunks.

  • Mix flour and salt in a big bowl.  Making a well in the center, pour in the liquid yeast mixture.
  • Pour 1/3 cup of the rest of the water into the flour well.  Mix and stir in the rest of the water as needed. I had to add about 1/4 cup more water.  Don't let this concern you, Jill in Wisconsin may need more or less than Jack in Arizona.  You want a moist and firm dough after you mix it.
  • On a floured countertop, knead the dough for about 10 or 15 minutes until it's got some elasticity.  Again, we're looking for stiff and firm, if it's crumbly you need to add more water.  If it's a bit chunky you need to continue to knead that shit. 
  • Lightly brush a large bowl with oil and roll the dough around so it's fully coated. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 20 minutes.  Classic dough making practice.  Don't be afraid to leave it to rise even longer if you're doing laundry or out living your best life somewhere.
  • Break pieces of dough off (larger than a golf ball and smaller than a tennis ball).  You can make classic bagel shapes if you're basic (no judgement) OR you can go wild and let your freak flag fly and make all kinds of shapes.  I'm somewhere in between, so I made twisted little knots.  
  • Place each inspired little bagel bread nugget onto a lightly oiled cookie sheet or cast iron skillet if you have one.  And then cover with that damp kitchen towel and let rest for another 10 or 15 minutes.
  • Meanwhile, preheat your oven to 425ºF (some might argue 400.  I guess we'll see how well you know your oven?)
  • Scared yet?  D O N ' T  B E.  Be aggressive.  Be-be aggressive.  
  • NOW: Bring a large pot of water to a boil. Reduce the heat to a simmer.  Use a slotted spoon or if you don't have one try a handheld grater or metal spatula and lower each bagel into the water.  Newsflash, this step is so important.  While I don't want you to be intimidated, this is NOT the time to go change the laundry, because timing is everything here.  Boil as many as you are comfortable with boiling at a time.  The bagels will quickly float to the top once dropped in.   Let them sit there for like 20-30 seconds and NO MORE.  Any longer and your bagels will be so chewy they'll give you TMJ.  I know, because I've had lock-jaw for a week.
  • Flip and repeat on the other side (remember 20-30 seconds TOPS, yo).  All you need to understand is the longer you leave them in boiled water, the chewier they become.  And it is possible for them to become too chewy to chew kind of chewy, ya feel me?
  • If you want to top your bagels with stuff, now's the time before they get popped in the oven.  Place the lightly boiled bagels back on your cookie sheet.  Using a pastry brush, coat the tops of each bagel with your flax egg wash and sprinkle with desired toppings.  The flax egg is what allows them to stick. 
  • Bake for 15-20 minutes, until golden brown on the bottoms.  (Start checking at 15 minutes if you have a hot oven).
  •  Cool on a wire rack or burn the roof of your mouth like I did when you face dive the whole batch straight out the oven.  
  • Top with Vegan Cashew Butter Cream Cheese. 

*This documentary depicts cooking meat and other non-vegan foods for those who are opposed to viewing, please take note.  

**Inspired by the Sophisticated Gourmet, and veganized by moi.  

Spiced Dark Chocolate Hearts


Oops!   Valentine's Day is around the corner and I forgot to give you guys something special to make whether it's for your kids, their teachers, your partner or your sworn enemy because I know, I know V-day is a big fat joke to most people - just another capitalist holiday to boost the economy, right?  But a morale boost?  I'm really not so sure about that.  For me, Valentine's day is all about my parents, in particular my dad.   Every year they showered my sister and me with gifts in the form of cupid pajamas, candy hearts and parental love notes.  Driving home that ever hopeful point that love is all you need.  Well, that and a 401k, if you can manage one.  Too bad neither of their children did manage one, but love?  We got that in spades.


There's my given family with Mom, Dad, Ari, Alex, Leo, Max, Pepper, Dani, Stephanie, PJ, Tyler, Choo, Debbie, David, Zoe, Shawn, Sydney.  And there's my chosen family consisting of Hanne, Chloe, Sarah, Sarah, Sara, Zach, Chris, Kate, Anthony, David, Ashley, Buzzy, Cat, Amy, Grace, Travis, Graham, Aimie, Lowin, Gamba, Ally, Tim, Blair, Poppy, Fish, Jason's whole family, Craig, Dana, Tucci, Mona, Marissa, Jesmille, Jenny, Thomas, Daniella, Audrey, Devin, Sherry, Bob, Ella, Katie, Kimberly, Tarina, Michelle, and so on, and of course there's Jason, THE love.

But a girl's dad... well, that's its own sort of loving kindness.

And the lucky truth is there are more.  Like so many more, and I don't need no Feb 14th to remind me how much love there is in my life and in the world.  My dad, the calm and loving force in the Wolfe house, is an especially remarkable example of love and perseverance.  He was the middle child with one older and one much younger sister.  They grew up in a tiny tenement apartment in what is now called Alphabet City, and eventually they moved to a bigger shoebox in Jackson Heights, Queens.  Without being too crass, that family didn't deserve him.  If he didn't look so much like his dad I would have sworn he was adopted.  Maybe my dads tendency towards loving kindness and affection was a rejection of what he learned as a child.  He later had two daughters of his own, and like my mom, his only priority was to raise us up, up, up.  My dad, Phil, my hero, is the man who taught me how I wanted to be treated and respected and loved, especially by a man.  It's no big surprise that I found Jason, who shares the same affectionate, loving, gentleness as my pops.  I'm so honored to have both of them in my life.  I'm so honored to have all of the love that I have. 

So a day to celebrate all that?  I'm down.  But let's just remember if you don't have one particular someone, it might be a good day to celebrate all the others: the ex-boyfriends and ex-girlfriends who broke your heart, only readying you for the next great love of your life. Or God, if that's what you believe in.  Or your pet.  Or your teacher.  Or yourself?  Any day to practice loving ourselves is probably good.  Is definitely good.

Homemade chocolate is generally pretty tricky, not unlike relationships.  But if you don't fuss too much, and just kinda go for it, knowing that chocolate is generally good and hard to mess up then you'll have something tasty, even if imperfect.  I'm no chocolatier, but my research suggests that chocolate is temperamental, like literally.  Chocolate acts differently under different circumstances, so you gotta know what you're working with.  We will be using dark chocolate chips (69% cocoa) .  In this recipe, I add coconut butter which is high in fat and helps the chocolate keep shape after refrigeration.  With this recipe, you don't have to worry too much if it'll turn out in the end.  It just will.  


  • 2/3 Cup of Enjoy Life chocolate chips/morsels (or whatever brand you prefer)
  • 1 teaspoon Coconut Butter
  • 1/4-1/2 teaspoon of hazelnut extract (or vanilla if you don't have on hand)
  • 1/4 teaspoon cinnamon
  • a big ol generous pinch of chipotle powder
  • a pinch of pink Himalayan sea salt 
  • 1 tablespoon of powdered sugar


  • In a double boiler, put the coconut butter in the pan and stir with a whisk until melty or soft and mixable.  If you don't have an official double boiler, take a small pot and fill with water.  Bring to a bowl, then add smaller pot so that it just rests in the bigger pots now boiling water and reduce heat.  This is important so the chocolate doesn't burn.  This is an official double boiler, this is what I have, and this is what you do if you have neither.  
  • Next, add the choco chips and stir consistenly over medium heat with a whisk, until melted.
  • Remove from heat and whisk in the hazelnut, cinnamon and chipotle spice until mixed well.  
  • Now you need to quickly, evenly, and as smoothly as possible pour the chocolate into your mold.  I have this cute heart shaped one for Vagina Day.  I mean, Valentine's Day.  Whatever, same thing.  You can get one here, or any mold you have on hand will do.  I prefer the silicone, as it's a bit more forgiving to remove the chocolates once they're done.  
  • After, you need to take a scraper and smooth the top of the chocolates so there's an even line and they shape perfectly in the refrigerator.  
  • Place chocolate mold on cookie sheet and refrigerate for 30 minutes minimum.  
  • Once the chocolates are ready, gentle pop them out of their mold and place on a flat surface.  Be careful not to handle them with your fingers so they don't leave a fingerprint.  
  • Mix the powdered sugar and however much cinnamon and chipotle powder you want with a fork in a small bowl.  Then take your duster and gentle sift over the chocolates.  
  • Best enjoyed dunked in your coffee or with a large dollop of peanut butter.  

I'll enjoy some of these while I think about how lucky I am that my dad sent me that card (above) for my birthday this year.  You're the flap in my jack too, Dad.  Peace and love e'ryone.  

Le Madeleine

©Alex Wolfe Photography

©Alex Wolfe Photography

This is not a political post.

Happy New Year, thank GOD it's 2018.  Amiright?  I think a lot of us could agree that the world has been holding her collective breath since that orange narcissistic turd muffin was elected into the highest official position of the not so United States of America.  (Sorry muffins, you really don't deserve to be compared to he who shall remain nameless). 

  • I mean, there was the tax bill (Oy).
  • Budget cuts to the E.P.A because, ya know, why is everyone so obsessed with science?  Quoth the ass-hat "In the East, it could be the COLDEST New Year’s Eve on record. Perhaps we could use a little bit of that good old Global Warming that our Country, but not other countries, was going to pay TRILLIONS OF DOLLARS to protect against. Bundle up!" (OY TO THE VEY.  Palm to forehead).
  • The repeal of net-neutrality.  (OYYYYY FUCKKKK ING VEYYYY).
  • Harvey Weinstein and the rest of 'em. (Jeeeesus).

I have to stop, because I'm starting to grind my teeth. 2017 was rough.  The kind of rough that makes you want to gorge a bunch of cake and eat a million cookies and never EVER stop.  And you can do that with this simple madeleine recipe:

It's sweet and nutty

Cakey with a crisp outer shell

Small like a cookie, so you can have a hundred

Delicious with a hot beverage, they melt on your tongue.

But first, let's talk about all the things that happened in 2017 that were SUPER, because now I'm depressed:


and here we are a year and a bit later, living and loving together.

Fun fact: Jason was the final and gentle push I needed toward the math and science behind turning my granola into something sell-able.  I am grateful.

  • I met that guy up there ON ELECTION NIGHT (Talk about having all the feelings).
  • Doug Jones defeated Roy Moore in a stunning Alabama senate race.
  • A veteran Virginia state legislator who proclaimed himself the state's "chief homophobe" lost his bid for re-election in November — to a transgender woman. He'd sponsored a bathroom bill restricting access by transgender people to public restrooms.  More importantly, HER name is Danica Roem and she is FABULOUS.
  • Jessica and Derek Simmons saved nine people, including a couple of children, caught in a rip tide.  They  acted quickly and got 80 other people on the beach to form a human chain that could reach swimmers who were nearly drowning and brought them safely to shore.
  • Scientists made progress to treat Leukemia through immunotherapies and gene-altering methods, when at one time this type of cancer was an almost definite death sentence.  Today the survival rate for children with acute lymphocytic leukemia is more than 85%.
  • And one of my favorite memories of 2017 was the first (of many) peaceful protests across the U.S:  "The Women's March was a worldwide protest on January 21, 2017, to advocate legislation and policies regarding human rights and other issues, including women's rights, immigration reform, healthcare reform, reproductive rights, the natural environment, LGBTQ rights, racial equality, freedom of religion, and workers rights.  Most of the rallies were aimed at Donald Trump, immediately following his inauguration as President of the United States, largely due to statements that he had made and positions that he had taken which were regarded by many as anti-women or otherwise offensive. It was the largest single-day protest in U.S. History."




And I was THERE.  It was absolutely amazing.  

Below are pictures that show the highlights of my day that day.  The picture of my dad, my sister and her best friend from high school is particularly meaningful to me, because in a lot of ways these peopled raised me, were my mentors.  Missing from the picture and from that day was my mom, Linda.  She couldn't be there because she was on day 28 at the hospital supporting my uncle while doctors tried to figure out what was wrong.  He had a lot of problems, the details of which are unimportant.  But I got to talk to them both that night and tell them how incredible it was and how much we missed having them (her, my mama, she my heroine and I her 'cookie') there with us.  He died not too long after.  Cause of death was an antibiotic resistant infection and, in his families opinion, loneliness.  I was so proud to know my mom stayed by her brothers side so he could go from this place feeling loved and like someone had his back.  I think that's something people really want to feel:

t h a t  s o m e o n e  r e a l l y  h a s  t h e i r  b a c k, no matter what. 

And so I got to march for her, and with her behind me.  Several months later I moved in with Jason, which meant I finally had the pleasure of dealing with my  ^%*#$@! storage unit.  In it, I found this old silver thingamabobber.  I almost tossed it, but it looked vintage and I'm a whore for used treasures.  I asked my mom about it and she reminded me it was Blanche's, my grandma. 

My sweet


always smiling

tough as nails

red-haired (did she really have red-hair?  In my memories...she has fiery red hair)

delicious grandma.

"Well what the shit is it?" I asked.  "For dusting powdered sugar on cookies," said mama.  AWWEEESSSOOOMMMMEEEE GRAMMA GEM!  Most of my memories of her are from when she was older and sick with Alzheimers.  But when I shake that duster I can smell and feel her vivacious younger self.  Blanche, and Linda, and Debbie and Ari, and Kate, and Hanne and Chloe and Jenny and Frances, and Eryn and the four Sara/h's (you know who you are), and Alissa, and Kali and Aimie and I know there are more:  you helped shape me into the woman I am today and I am so damn lucky to have known you and been loved by you. The reason for writing this post now,  is because we're on the heels of the next big march coming up Saturday, January 20th, 2018.  Grab your sister or your friend or your mom and GO.  You will not be sorry.  It's quite the empowering scene.


Now you can take your grandma's old sugar duster and lightly powder them to make 'em all purdy.  



*Ok, it was definitely a political post. 

Stuffed Dates

"I'm sorry.  Does this crazy (albeit adorable) chick Alex think there's any chance I just smoked a fattie and now I'm suddenly craving fruit?"

I know that silly!  The reason this is being featured in the stoner snack section, is because I know you ate a whole bag of Oreos last weekend, and I know you felt like proper shit after - I know because I've been there...many, many times.  

"But FRUIT?  I mean.  For reals?"

"Yes, for reals.  You're addicted to sugar, and that's okay.  A lot of people are.  And Mary Jane, champion that she is, is not always the best culinary influence" (Agreed all stoners everywhere. Yeah, you know what I'm talkin' about.) Like, how many times have you woken up to remnants of last nights channeling of Bobby Flay only to find a half empty cup-o-soup, topped with sriracha and crumbled saltines (Oh my fucking God, that sounds delicious.  Shit).  MY POINT:  your body needs a break from all the terrible things you do to it on a daily basis.  If you live in New York City, like I do, just walking outside is bad for your lungs.  So take care of yourself in the midst of all your debauchery, deal?

This is a stoner snack, not because you'd find it next to the special section at the bodega dedicated to Aunt Little Debbie or Grandma Hostess, but because it's so easy EVEN A STONER CAN RALLY.  

Plus, these bites of pure health are bursting with flavor and a shit ton of that powdery white stuff we all know and love (not cocaine, but sugar, so actually same thing, k bye).  So don't worry, because you can still indulge your sugar high, we're just doing it refined sugar free style.  Au natural, as they say.   

Stuffed Dates:


Tofu Scramble with Collard Greens

©Alex Wolfe Photography

This is a little bowl of health to start your day!


1/2 bag of chopped Collard Greens from Trader Joe's

1 small tomato

1/2 block of extra Firm Tofu 

1 TBSP of turmeric

pinch of salt

1 medium sized yellow bell pepper, chopped

half a red onion, sliced in rings

two cloves of garlic, minced

1/4 leek, chopped in 1/4" rings

2 shakes of Paprika

Olive oil 


First, get a big soup pot  and pour in some olive oil while counting to 3 Mississippi.  Add the onion, and leeks and sautee over medium-high heat for about 5 minutes or until the onions become a bit translucent.  Halfway through add the garlic.  Next, add the bell peppers and cook another 3 minutes, stirring often to make sure everything is coated in plenty of oil and isn't sticking to the bottom of the pot!  Add whatever spices you like!  I used a pinch of spanish paprika, a dash of garlic spike, and some salt.  Lastly, add all those collards to the pot and toss (either with a wooden spoon, or some tongs) until well integrated.  Cook until the greens are wilted, as pictured above. 

Meanwhile, in a small frying pan add a bit of olive oil to coat the bottom.  Take the tofu and crumble through your fingers until it makes little pebble sized chunks (you can't do this wrong, so just get in there and be brave).  Add the turmeric and salt (play around with the turmeric until it tastes the way you like it.  I like mine to be a deep yellow color).  Then add the tomatoes.  Cook over medium high heat until slightly crispy, about 7 minutes.  Use a thin metal spatula to scrape any of the tofu that sticks to the bottom of pan (this, to me, is the yummiest part).  

Take one scoop of each, and ta-da!  You just made yourself a badass breakfast bowl.  Namaste.

Puppy Chow

©Alex Wolfe Photography


1 box of Chex Mix Cereal (you can get rice, corn, or both!)

1 bag of semi-sweet vegan friendly chocolate chips

1/4 plus 1 heaping TBSP of Earth Balance vegan butter (or you can make your own!  Look under "Trusty Resources" tab and find out how!)

1 cup of peanut butter 

1/4 teaspoon vanilla extract


This is classic Puppy Chow.  No making it healthy, no fancy nut butters (though feel free to try it using almond or sunflower butter); like straight up 1999 party snack, heart attack in a brown paper bag.  You might remember this as the night you got diabetes.  So, just know that.  And if you feed this to your kids they will probably sleep again sometime around...never o'clock.  So know THAT, too.  This is great for a party, after a bad date, or just when your sweet tooth can't be satiated because you just smoked a fattie.  No joke, I've eaten so much of this I've puked. And I don't just meant that ONE time either.  

Part of the danger here is that it's just too easy to make.  So, let's promise each other something right now.  Repeat after me:

I, Alex (you, ________)

Solemnly swear

to only make this stoner stack

once a year

or as a gift for someone special

so long as there isn't too much time between the making of it and the delivering of it, otherwise I know I can't be trusted to be in the same room with it.

How to do?  Easy, peasy.  In a large bowl, gently dump the contents of one whole chex box. Put aside.

Next, in a medium size bowl add the peanut butter, chocolate and "butter."  Microwave for one minute and thirty seconds on high!  Then stir until melty and combined.  You can also do this on the stove top over medium heat; should take about two to three minutes (this would be preferable if this snack wasn't already designed to just kill you, so....)  Pour the chocolate mixture over the chex mix, tossing intermittently so that the cereal is evenly coated.  Don't be afraid to get your hands in there.  (That's what she said).

Lastly, dump the cereal mixture into a large brown paper bag (I used a Trader Joe's bag, and I think that might be gross?  But I wasn't sure, so I just did it.  I wasn't gonna tell you, but now I'm telling you and I feel a little vulnerable, so don't go shaming me or anything.  Please and thanks).  Once in the bag, pour about a whole box of powdered sugar (be sure to make sure it's vegan; non-organic sugars are often processed using animal bone char - blech!) . Close the bag and then shake it.  Shake it not so much like a polaroid picture, but rather like you're NOT supposed to shake a baby.  Hard and fast. (Oh, boy that's what HE said.  They are out of control, am I right?)

Transfer contents of bag to a baking dish and let cool.  

Eat SPARINGLY FOR THE LOVE OF GOD.  And don't forget our promise to each other ; )

Slaw (a lighter twist on a creamy classic)


This slaw got two thumbs up from two cool homies.  Which makes four thumbs.  Which is practically like five stars.  Naw what I mean? 

This makes a great little side dish.  Maybe pair it with baked tofu, falafel, or even lentil cakes.  Or just have a giant bowl of this, if you so please.  


One bag of shredded green cabbage 

1 cup of chopped almonds (toasted)

1/3 cup of hemp seeds

1 scallion, diced

2+ TBSP of olive oil (start there, and add more if you like it greasier)

a bunch of chopped fresh dill

salt, to taste

4 caps full of apple cider vinegar (cap from the bottle, that is.  Look!  Your ingredients come with measuring utensils.  Neat-o.)


Rinse cabbage, and make sure to dry extra well!  Put in a large mixing bowl.  Now, chop the scallion and dill and toss into bowl.  Lastly, you should add the olive oil; drizzling deliberately for the sake of equal coverage for all cabbage, declared the president of the kitchen!  

Whoa, where am I?

Back to the slaw.

Toast those almonds, yo.  Then add them to the mix.  Lastly, add your apple cider vinegar.  Why last? Because sometimes you really want to taste the vinegar, and sometimes you don't!  I like it with some extra kick, so I'm not shy about how much I add, but again I encourage you to play around!  Toss lightly with tongs until well mixed.  (If it needs more's your chance).  Okay, NOW lastly for real: throw in the hemp seeds and salt.  Serve immediately or refrigerate for up to three days in an airtight container.  


Whole Roasted Cauliflower (marinated in a Teriyaki/chili sauce)

©Alex Wolfe Photography

Easy peasy.  5 Ingredients.  45 minutes to make (most of which is inactive).  So really the question is...what's stopping you?  This dish can be served as the main event, or cut into wedges and served as a side or an appetizer.  Also, there is a TON of room for play here.  Playing in the kitchen is exactly how this bitch got invented in the first place.  So I encourage you to indulge your adventurous nature.  What's the worst that could happen?  Otherwise, follow the recipe below for a yumalicious addition to any meal:


One bottle of Island Teriyaki Sauce by Soy Vay (available at most supermarkets or you can order it on amazon.  

One jar of Chili Garlic Sauce by Huy Fong Vietnamese Chili Garlic Sauce (findable in the Asian food section of your local grocery store, or again on amazon.

One large (preferably organic) head of Cauliflower

Almonds (finely diced)

Olive or vegetable oil to grease the pan


Preheat your oven to 425.  Lightly grease a square (or rectangular) baking dish with oil and set aside. Meanwhile, cut the bottom of the cauliflower head so that it is even and will stand straight in the dish.  Don't remove the leaves!  Believe it or not, once you marinate and cook 'em, the leaves are one of the tastiest most nutrient dense parts...

In a small bowl mix together half a bottle of Island Teriyaki, and two heaping tablespoons of Chili Garlic Sauce (or really as much as you want...this is a good time to taste test to your desired level of spiciness). Then add two tablespoons of Olive Oil.  Mix well.

Place the cauliflower head in the baking dish and pour the marinade on top, making sure it's completely covered.  Use a brush or a baster to keep marinating whatever dripped to the bottom. 

©Alex Wolfe Photography

A tip:  If you're gonna spend any time on this recipe, let it be during this part.  Keep brushing the marinade at the bottom of the pan onto and in the crevices of the cauliflower to ensure it is completely saturated.

It's time for the oven!  Bake until the top is browned (but not super burnt, a little crispy in places is okay) and a knife easily cuts through, about 45 minutes.  Baste periodically with sauce from the pan.  

©Alex Wolfe Photography

If you have a hand chopper or a food processor that will make this part go much faster, thus making your life easier, and ensuring you don't lose a finger.  Or you can do it the old fashion way, just be careful you wild one!  After you finish chopping, transfer nuts to an un-greased pan and "toast" over low heat for several minutes.  You can either add the nuts to the top of the whole cauliflower if serving as a main dish, or if you decide to cut into wedges you can add the nuts on top of the cut pieces as well!  The almonds are imperative for the finishing taste and texture profile of this dish, so don't skip it unless you have no nuts in the house and there's a snow storm outside : )

©Alex Wolfe Photography

Apple Cinnamon Italian Wine Doughnut Cookies

© Alex Wolfe Photography

My internet was spotty, it was raining outside, and I could not for the life of me wrap my head around the tragic news I had just received about a family friend.  All I could conceive of was numbing out with the usual suspects: TV, naps, COFFEE, and food.  But alas, my internet was down so no Netflix, there WAS no food, it was unjustifiably late for coffee and I'd been napping intermittently all day and wasn't tired.  I was pacing the hallway of my house as if I might find the answers under the rug or inside a closet.  How is it that life can be so painful and unlucky for some?  As I clawed at nothing trying to avoid the discomfort, it became clear pretty quickly that what I needed was to lean INTO the pain, not run from it.  Unbeknownst to me, I found myself in the kitchen pulling out the flour and the sugar.  I wasn't sure where I was going with this, but I felt compelled to create something beautiful.  Something happy and delightful.  My mouth would describe this treat as 'bread meets doughnut meets cookie.'  The wine gives it this slight kick that makes this dessert both savory (in a way) and sweet.  As I was rolling the dough into these small rings I couldn't help but look up and smile.  In the face of the unspeakable, the only thing I knew to do was pray for understanding and acceptance; and here were some answers being kneaded and rolled and shaped through my very fingertips.  Stay with me here, I know it's a stretch: a mother loses her son and a brother loses his only sibling - these are the facts that plagued my mind.  But as I shaped the little treats into their circles I was reminded that life is both sweet AND savory, that we are all perfectly imperfect, and we never know when or if our life circle will be cut short.  So if you have a biological/familial brother or sister please make a plate of cookies and send to them in honor of a brother lost.  If you yourself lost a brother or sister, please make a plate of these cookie and wrap them elegantly and purposefully and deliver them to someone whose spirit needs lifting today.  Now's your chance.  Make someones day. 


1 cup of sugar
1 cup of canola or vegetable oil (I haven't tried it, but I bet coconut oil would work, too!)
1 cup of riesling white wine
5 cups of all purpose flour
1 tablespoon of baking powder
1 small red apple peeled and diced into very small chunks
1/2 cup of sugar and cinnamon mixture (I recommend putting sugar in a bowl and then sprinkling in some cinnamon and mixing until integrated and a light brownish color).

© Alex Wolfe Photography


First, combine the sugar oil and wine and mix until sugar is mostly dissolved.  Half a cup at a time start adding the flour.  Halfway through add the baking powder.  Keep adding the flour until the dough is smooth and slightly elastic (but manageable in your hands, you don't want it too sticky and you don't want it crumbly either).  Cover the bowl with a towel while you prep the rest.  Meanwhile pre-heat the oven to 350 degrees F.  Line baking sheets with parchment paper or spray lightly with cooking spray.

After you let the dough sit for about ten minutes take small amounts, roughly the size of a quarter (so smaller than you think, this is where I did NOT nail it the first time) and roll out into a skinny log shape about 4" long.  take a couple of those small apple chunk and shove them into the dough.  Roll the log in the cinnasugar mixture and then gently loop the log into a circle and press the ends together making a circle. Repeat until you have approximately 4 dozen cookies.  

Cook for 15 minutes or until golden brown on the top (don't let these babies burn - it makes a big difference, so keep your eye on them for the last five minutes in the oven).  Let cool, then serve.  I just enjoyed dunking one in my morning cuppa joe.  Store in an airtight container.  

Peanut Butter Banana Bon Bons

After a long day, and weeks of salads (an attempt at restoring my insides to sanity after all the crap I'd consumed on the road) I came back to my temporary home desperate for something sweet.  There's goddamn nothing in this kitchen.  But I knew that wasn't true.  There's always something, I just wasn't in the mood to have to think or invent.  But it turns out that wasn't true either.  All it took was spotting that jar of peanut butter which was next to the bananas which was next to the coconut flakes that got me really excited about the dessert my mouth was about to meet.  Dudes, this is my favorite new treat.  And pretty healthy to boot!  NOT TO MENTION SO EASY A CHILD COULD DO IT.  Seriously.  



Peanut Butter

Vegan chocolate chips

Coconut oil


Vanilla extract

And if you've got 'em, coconut flakes.  


Cut the bananas into 1/4" slices, spread a healthy amount of peanut butter on one side, then sandwich together like this and place little sammies on some parchment paper, 'cause shit's about to get mess-ay:

©Alex Wolfe Photography

Meanwhile, in a saucepan over low heat, add the chocolate chips (about half a bag), 2 tablespoons of coconut oil, a small splash of vanilla extract, and a three second squeeze of agave.  I like to do it this way and taste as I go.  Too thick?  Add a tad more coconut oil.  Too watery?  More choco-chips!  Get it so it suits your buds...  Thickness should be just less than that of honey.  

Take the chocolate mixture and pour VERY LIBERALLY all over the 'nanner sammies so that they are completely covered.  Stick one coconut flake on top of each bite sized goody and then transfer to freezer. Set a timer for twenty minutes and check one.  They shouldn't be totally frozen as you want them to have that ice cream softness so they taste just like banana peanut butter coconut flavored klondike bars. Remember those?  Took me ten minutes.  I know you have ten minutes.  And I'd bet you have peanut butter.  

UPDATE:  Want a super easy "how-to-get-a-perfectly-dipped-nanner-sammich?"  You do?! First, get a piece of styrofoam.  Next, hold on to this guy and store with your other baking equipment.  Why?  Because styrofoam is TERRIBLE FOR THE ENVIRONMENT, and you should not make a habit of using it.  In fact, if you know of any other materials that poke easily, PLEASE let me know : )  Where were we?  Oh yeah...once you make the peanut butter and banana sandwich: next stick it gently with a toothpick.  Transfer your chocolate from the sauce pan to a small cup so as to create a kind of swimming pool of chocolate with some depth. Take the toothpick and fully submerge pea-nana (peanut butter/banana) in the chocolate, swirl until excess dripping stops, then turn over and push open end of toothpick into the styrofoam.  Repeat until finished, then gently put the whole styrofoam board into fridge for easy, mess free storage while the dessert hardens.  

Game. On. (or, lemon pistachio shortbread with coconut lemon glaze; vegan of course):

©Alex Wolfe Photography

These little bricks of amazingness are more salty than sweet, and go best with a fat glass of almond milk (or coconut milk!  Or really any non-dairy milk).  The best part of this “cookie” is that it’s made with olive oil!  That’s right, no shortening, no butter, JUST olive oil, which was inspired by a delicious olive oil cake I had at Elf Vegetarian Café on Sunset in Silver Lake/Echo Park, LA.  So I started experimenting!  And you should, too.  Feel free to be adventurous and use other flavors, such as rose water extract.  The local market didn’t carry it at the time I was so compelled to make these, but rosewater was initially intended for this yummy creation.  So let me know how that goes if you try it. 


3 cups white whole wheat flour
1 ¼ cup organic (vegan) powdered sugar
½ cup of unsalted pistachios, chopped well (or salted if you want your cookie to be extra savory)
2 zested lemons
1 cup of olive oil 

©Alex Wolfe Photography

©Alex Wolfe Photography

more of that organic powdered sugar
coconut oil
vanilla extract (I recommend ohladycakes vanilla extract – -- it’s superb and homemade by an adorable cookie monster). 
lemon extract
6 Tablespoons of water (added one at a time)


Preheat oven to 325 degrees.  Grease a 9x9 glass pan and set aside.
In a bowl, combine and mix together the flour, sugar, pistachios (you want these to be finely chopped, a couple big chunks are okay), and lemon zest.  Feel free to throw in a literal dash of lemon extract if you really want to taste the lemon.  Then add the olive oil and mix with your hands until well combined.  Press mixture into greased pan so that it’s even.  Pop in the oven and cook for about 55 minutes.  Listen up folks! (and this is important.)  Do yourself a favor and set the time for 40 minutes and start checking at 5 minute increments.  These bars of perfection can go to hell in a hand basket if you overcook em.  So keep a keen eye on these bad boys.  They should be golden and juuuuust firm to the touch.  

Let sit for 20-30 minutes before cutting.  You can cut them however you like; I cut mine into little squares.

Add all the ingredients together and mix until there are no lumps.  Add the water last, one tablespoon at a time for desired consistency (it should be thick-ish).  Don’t be afraid to whisk the sh&^#$ out of it.  Once the shortbread has cooled, drizzle or pour (depending on how sweet you want these – I like to do half really sweet, half a bit saltier and less sugary) and let sit another 30 minutes ideally.  

©Alex Wolfe Photography

Cinnamon Sugar Pillow Cookies

Ah!  What better way to celebrate July than with a nice holiday cookie in honor of the half way mark to Christmas!  Made these for my Argentinian family and they went crazy for them – couldn’t believe they were vegan … Recipe comes from a blog with lots of delicious ideas: Check it out for inspiration!

Seriously these are the dopest little pillow puffs of magical goodness – they will melt in your mouth.  Ladies, if you’re trying to impress your man in the kitchen, these are they.  And gentlemen, if you are trying to impress your woman, these are definitely they.  Happy baking!

Cinnamon Sugar Pillow Cookies
(makes 11-13 stuffed cookies)

3/4 cup (not packed) whole-wheat pastry flour (or spelt flour, or all-purpose. Readers say you can use a gf all-purpose mix if you add extra liquid so it’s not crumbly.) (120g)
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp plus 1/8 tsp baking soda
1/4 cup xylitol or sugar (55g)
1/2 tsp pure vanilla extract
2-4 tsp milk of choice (8-16g)
3 tbsp coconut or vegetable oil (35g)
a bowl of equal parts cinnamon and sugar for rolling (Omit if desired.)


For the filling (which you can omit completely if you want regular, non-stuffed cookies): combine 2 tsp powdered sugar or Sugar-Free Powdered Sugar with 2 tablespoons cream cheese-style spread (I used Tofutti non-hydrogenated, but I’m sure other full-fat brands such as Follow Your Heart or Trader Joes would be fine.) Beat well, then set aside.


In a mixing bowl, combine first five ingredients and stir very well. In a separate bowl, combine all liquid ingredients and stir. Pour wet into dry and stir to form a cookie dough. Smush into a giant ball with your hands (or, as an easier trick: transfer dough to a plastic bag and smush into a ball once the dough is inside the bag). Now roll into 22-26 mini cookie dough balls, then flatten each and divide the filling among only half of the flat discs. Place the other discs on top, cinch the sides, then roll into balls. Roll the balls in the bowl of cinnamon-sugar, place on a baking tray, and chill for at least 30 minutes. (If you desire crispy cookies, you can skip this chilling step.)

Preheat oven to 325, and cook 11 minutes- they’ll still look a little underdone, but that’s okay. Important: allow cookies to cool at least 10 minutes before trying to remove from tray.

                   ©Alex Wolfe Photography 

In my humble opinion, I want to encourage you to avoid using artificial sugar.  I feel like it causes cancer (not that real sugar is great for you) but the point is this: baking is a treat.  You should have a little dessert and a lot of whole-grain plant foods in your life.  I am a firm believer in balance.  So if you’re gonna have dessert, let’s try and use agave and other natural sweeteners.  When a recipe calls for that old school white, unrefined sugar, just go for it!  The artificial stuff is just no bueno.  Not to mention it’s a little… gross?
Be advised I am not a doctor or a health consultant in any way.  I am a regular joe who does a lot of research by reading articles from an array of sources.  Most of my suggestions are based on personal experience and opinion.  Please consult your doctor if you have any health related concerns, because FOOD IS MEDICINE (if you eat the right foods!)

Mexican Chocolate Spice Cake

© Alex Wolfe Photography

This choco-cake with ancho chili powder was delicious and had the perfect kick to it.  Thin and light, I could have eaten the whole thing in one sitting (a crime I’m infamous for committing – next week we can all learn moderation together, this week?  We eat whole cakes for breakfast, and we ain’t scurred).

1 cup unbleached all purpose flour
½ cup cocoa powder
¾ teaspoon baking powder
1/8 teaspoon ancho chile powder
1/8 teaspoon baking soda
1 cup soy milk
½ cup maple syrup
½ cup safflower oil (I used vegetable oil because it’s all I had in the pantry, whoops!)
¼ cup unrefined sugar
1 teaspoon apple cider vinegar

1 cup soy milk
½ cup maple syrup
1 ½ cups vegan semisweet chocolate chips.

© Alex Wolfe Photography

When I cook, I like to get a couple of things straight in the kitchen first.


I mean the dishes, the counter, no grocery bags hangin’ on the floor or table with no purpose – things must be orderly, or I go bananas (and not in the way that results in a dessert bread ; )

Next, I like to pull each of the ingredients that will be used in the recipe (as pictured above) – and if I’m really feeling Martha Stewart-y (and I pretty much always am) I even pre-measure them in my fancy kitchenware and put the giant bags of stuff back in their respective living quarters so all I have to do is dump and mix when the time comes.

The following instructions listed below come directly from the Candle*79 cookbook:


Makes two 9-inch cakes or 12 cupcakes

Preheat the oven to 350 degrees F.  Brush two 9-inch round cake pans with safflower oil and set aside.  If making cupcakes, brush a 12-cup muffin pan with safflower oil or line with cupcake papers.

In a large bowl, combine the flour, cocoa, baking powder, cinnamon, ancho powder, and baking soda and mix well.

Oh, hi Kitchenaid.  You are so sexy and I love you more than life itself.   

© Alex Wolfe Photography

In a separate bowl, combine the soy milk, maple syrup, safflower oil, sugar, and vinegar and mix well.  Add the wet ingredients to the dry ingredients and stir to combine.

© Alex Wolfe Photography

© Alex Wolfe Photography

Divide the batter between the prepared pans and bake for 35 minutes, until a cake tester comes out clean.  Cool in the pans on wire racks.


Now, if you’re like me baking makes you hungry.  You know what they say about going to the grocery store when you’re hungry.  (For those of you who don’t, they say don’t do it).  Well the same applies to your baking.  Don’t bake a two layer chocolate cake and wait hungrily for it to finish and then make yourself a salad for dinner (or lunch or breakfast or whatever).  Why?  Because once the cake is finished the thought will arise: “I don’t really need to make dinner, I have this whole cake I can eat.”  So trust me, take a snack break and eat something healthy.  This way, your reasonably sized slice of delicious chocolate cake will satiate your sweet tooth without sending you over the edge.  And your body will thank you.

I made this salad pictured below.  It was yummy.  With massaged kale, brown rice and dill.  And guess what?  I only had 5 PIECES OF CAKE ANYWAY BECAUSE I HAVE A PROBLEM:

© Alex Wolfe Photography

Now where were we?  Oh right, the sauce!

Meanwhile, to make the sauce, heat the soy milk in a saucepan over medium heat until very warm but not boiling.  Transfer to a blender.  Add the maple syrup and chocolate chips and blend until smooth.

© Alex Wolfe Photography

© Alex Wolfe Photography

Cut the cakes into wedges, drizzle with sauce, and serve.

© Alex Wolfe Photography

A note from yours truly: the cake was a bit thinner than I expected, and so I decided to layer them for extra thickness.  Something you should know about me.  I am extremely detail oriented and wildly perfectionist (to a flaw) EXCEPT… when I’m not.  And that usually happens at random, for no good reason, usually out of laziness (a moment as I let the shame sink in).  So, alas.  Because I cooked these in a friend’s kitchen, using friend’s pans, I didn’t really bother to check the size of the cake pan.  Soooo, there’s a good chance those pans were bigger than 9” which would explain a lot.  Meaning, I hardly blame the recipe for flat cakes, delicious as they were, I can only blame myself for their consistency and shape.  But this is part of the fun of experimental baking.  When you were a kid and you accidentally drew with the red marker instead of the yellow (doh! How could you?!) you didn’t punish yourself – you rolled with it.  So I encourage you to do the same.