Kippy’s Non-Dairy Ice Cream


A friend of mine recently told me about Kippy’s.  It’s this little unassuming non-diary ice cream shop in Venice that makes all their ice cream out of fresh coconut meat…on site…and it’s organic!!!  All of it is raw but only 2 flavors are actually vegan (the other flavors use honey).  You can mix and match any 2 flavors for $5.50 so obvi, I had to try both of the vegan ones.  The first flavor was date (which blew my fucking mind) and the other was chocolate.

If you’re in LA, this place is must!  I brought my friend Matt who isn’t a vegan and he loved it as well.  They also sell fresh coconut cream there along with a bunch of other stuff.  Their ice cream is so good for you that they offer a CLEANSE of ALL ICE CREAM!  We had it for lunch and felt great about it.


Wait, did I get some on my face?


So as you can tell from my empty bowl…I hated it 😉

For more info check out

Photos by Matt Misisco



Sun-dried Tomato, Mushroom, and Spinach Quiche

slice-resizeHoly shit you guys!  I made this quiche on Sunday and it was fucking amazing!  I’ve never been a big quiche person and as a vegan I didn’t even know you could make quiche without eggs (thank you google for always educating me).

First of all, I’m not a cook.  My skill level of cooking is that of a 6th grader. A normal 6th grader, not the kids on Master Chef Junior, they are the exception.  But my goal is to make one new meal a week so this was my first one.  I found this recipe on the Oh She Glows blog.  If you don’t know about it, stop everything you’re doing and go there RIGHT NOW!  Everything is vegan and most of it is gluten-free…and mostly healthy.  Which, for me, means I can eat a shit load more of it without feeling guilty.

ingred-resizeHere is what you need:

1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste


Preheat oven to 350F and lightly grease a round 10-inch tart pan. I used  a 9-inch glass pie dish but I thought the crust was a little thick so if you use a pie dish make sure its at least 10-inch.
Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt or you can just put them all in the food processor while you’re grinding down the almonds and oats so all the flavors start fusing together.  It should be about this consistency or a little bit finer, but be careful not to process too much or you’ll end up with almond/oat butter.

Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn’t get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.  It looks like kinda gross in this stage but once you bake it, it’s much better.


Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

When I made it I forgot to put the salt in the crust and I think that would have made a HUGE difference, but it was delicious anyway.  I also think its great cold as leftovers. I feel like you could even bake it without the crust and make it into a casserole and add whatever veggies you wanted.  If you don’t like any of the veggies in this recipe you can swap them out for what you like.  Some Dayia cheese in here would have been BOMB as well.  Next time.  Or you can do it and just tell me how it is.


Side note: I made a non-vegan, French man eat this and he LOVED it.  So it is definitely a crowd pleaser.





Since this is my first review of anything related to food, let me state for the record that I am not a foodie.  I could eat the same thing every day for the rest of my life and be totally happy, but that would make for a horrible blog.  In addition to being vegan, I’m also gluten-free (not by choice, I have Celiacs Disease).  But I’m starting to cook and branch out more so this is going to be fun for all of us.

The last time I was in Burlington, VT I went to Pingala for lunch and it was amazing so as soon as I got to town, I knew I had to go back.  It’s located in The Chace Mill which is this great old, brick building.  Actually…I have no idea if it’s old.  I just said that because it seems like an old building. front

 The entire cafe is vegan and a large portion of it is gluten-free which is awesome.  The menu is pretty extensive and it’s all local and organic!!! 🙂 menuI wanted to order everything but we decided on Spring Rolls (Vermicelli noodles, fresh spinach, sesame seeds, and pickled vegetables) to start and then my boyfriend, Adam, got the Karma Burger (veggie burger with mixed greens, roasted tomato, red onion, cheese crisp & creamy chipotle aioli on toasted GF millet bread) and I got the California Club (roasted dijon tofu, kale pesto, grilled tomato, red onion, avocado, eggplant bacon, and mixed greens on GF millet bread).

foodThe spring rolls were so good!  They came with this Thai peanut dipping sauce which was delicious.  I want to say that my club was also so good but to be honest, I thought it was meh.  To start things off, when the club came out it had mayo on it.  No where on the menu did it list that there was mayo on the sandwich.  *Here might be a good time to let you know that I DESPISE mayonnaise.  Like, HATE is not a strong enough word to describe how I feel about it, but I digress.  The tofu was supposed to be dijon but it tasted plain to me.  I’m pretty sure they forgot the kale pesto and the millet bread leaves something to be desired.  However, the eggplant bacon on the club was BOMB!  I gotta learn how to make that shit.  And the homemade vinaigrette dressing on the salad was also great.  Adam enjoyed his Karma burger.  I didn’t try it because it had aioli on it.

The desserts looked scrumptious but I was pretty full so I didn’t end up ordering any.dessertThis experience at Pingala was mixed but I feel like I need to give it one more go round to really decide how I feel about since the first time I was there was so epic.  For more info on the restaurant you can go to

Lastly, here is a photo of me eating.  Don’t ask me what I’m doing with my fingers and please excuse my nails.  bite