Recently, I wrote about my nooner at Cafe Gratitude and all the faces that looked familiar there (Do I know you, or are you on my TeeVee box?!). One was Queen Of The Cupcake and World’s Skinniest Chef (Vegan or Otherwise) Chloe Coscarelli. Well I took it upon myself to send Ms. CeeCee a note asking her a couple Qs and she was kind enough to respond with some As.
Q: We spied you at Cafe Gratitude last week! What did you have for lunch?
A: Cafe Gratitude is one of my favorite places. Although there is always a scene there, it is so extremeley delicious! I don’t think I’ve ever been mentioned in such great company before! My friend had noticed some of the celebs there that day but I was a little too focused on my food to look around :) I ate the I Am Humble (Indian curried lentils over brown rice or quinoa, with sautéed spinach and roasted yams, drizzled with a sweet tamarind chutney and cilantro ) and it was insanely good. The combo of indian curry flavors and sweet tamarind sauce was divine! My friend couldn’t believe I licked my plate clean. We also had the ceasar salad (I Am Fullfilled) to start and we added the olive tapanade to it. That was incredible. I didn’t have room for dessert, but I ordered it anyways. The Tiramisu (I Am Adoring) was magical it was so creamy and chocolatey. Overall, that day was one of the best meals I’ve ever eaten and I’m dreaming about it as I walk the cold streets of NY!
Q: Would you share one of your own favorite recipes with us?
A: Feel free to pull any recipes from my website!
Live, Dream, Eat,
Thanks, Chloe! There’s a bunch of delicious sounding recipes there– this one sounded especially seasonal and like something I’d love for someone to make for me.
Chocolate Pumpkin Bread Pudding
This rich and creamy dessert is free of dairy and eggs, but will leave everyone feeling indulged. Make-Ahead Tip: Unbaked bread pudding can be made up to 3 days in advance and stored covered in the refrigerator. Bake the pudding according directions right before serving OR bake earlier that day and then reheat for 8-10 more minutes right before serving.
1 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can organic pumpkin puree
½ cup plus 2 tablespoons brown sugar
½ teaspoon salt
1 ½ teaspoon ground cinnamon
1 ½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
10 cups cubed day-old bread of choice (about 10-12 slices of sandwich bread)
¾ cup semisweet chocolate chips (dairy-free)
Powdered sugar for dusting
Preheat oven to 350 degrees F. Lightly grease 12 (4-ounce) ramekins or a 9- x13- x 2- inch pan.
In a blender, process coconut milk, pumpkin, ½ cup brown sugar, salt, and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
If using ramekins: Evenly sprinkle about ½ teaspoon brown sugar into the bottom of each prepared ramekin. Completely fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.
If using a baking pan: Fill the prepared pan with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle 2 tablespoons brown sugar over the top of the mixture. The brown sugar will help the pudding to caramelize on the edges.
Bake for 25-30 minutes until top is lightly browned then let the pudding cool a few minutes. If using ramekins, carve around the edges with a knife to loosen and unmold. If using a baking pan, cut into portions. Garnish with powdered sugar if desired and serve warm.