Buckwheat Pancake and Waffle mix

This recipe is directly from the book The Homemade Vegan Pantry. It’s an amazing book of staples, basics and delicious recipes. Makes a surprisingly light, fluffy waffle and pancake with a nice earthy flavor. Ingredients 2 cups buckwheat flour 4 cups oat flour (can be made by grinding raw oats in a blender until a…

Gluten Free Banana Bread

Inspired by the recipe from Minimalist Baker, I made a few small tweaks for personal preference to create the most perfect banana bread recipe. makes 12 slices Ingredients 3 medium ripe bananas 1 tsp vanilla extract 2 flax eggs (2 TBSP flax meal + 6 TBSP water) 2 Tbsp canola or melted coconut oil  *(optional)…

Homemade Cashew Yogurt

Yogurt has been the one non-vegan food that I have missed. Plain, tangy, thick, creamy vegan yogurt has been hard to come by. Many have sugars added, thickeners, unnecessary ingredients and come in endless plastic containers. I decided to attempt my own yogurt after reading a few recipes and I’m super happy with the results…

Rhubarb + Berry Crumble Bars

Inspired from the recipe author Minimalist Baker, I made some slight tweaks to this recipe and to make it my own. I definitely encourage you to check out the original recipe (and all of her amazing recipes + new cookbook!) Ingredients CRUST 1 cup gluten free rolled oats 1 cup raw almonds OR almond meal,…

Blueberry + Lemon Zest Muffins

I’ve only made some teeny changes to this magical muffin recipe by My Darling Vegan for my own preferences for a slightly less sweet treat. Definitely check her site for more amazing recipes! One recipe makes 12 muffins. I doubled this recipe and filled the tins to the top for big fat bakery style muffins. Ingredients 1…

KK Weiler’s Homemade Coconut Yogurt

This recipe come’s direct from the blog of Kate Weiler Sports Nutritionist. Kate shared with recipe on Twitter and I finally got around to making it. It was a fantastic addition to breakfast, as most non-dairy yogurts are full of gums, and thickeners and odd extras that I refrain from them. But yogurt is one…

Vanilla Cashew Cream

I was relieved to find out that cashews were no longer on my “potentially allergic to” list after some testing this year. As a vegan, that means cashew creams and cheeses and actually snacky cashews are all available! The cashew is a pretty versatile food and I’ve been blending up with tasty cream  as a…

Spicy Cacao-Cayenne Winter Smoothie

This is a variation on the Coconut-Banana-Sunflower Smoothie with raw cacao and warming spices. Makes 2 servings Ingredients: 2 cups non dairy milk 1 TBSP raw or sprouted sunflower seeds or sunflower seed butter 1 TBSP unsweetened shredded coconut 1/2 TBSP ground flax meal 1/2 TBSP chia seeds 1-2 dates 1 banana 1 TBSP raw cacao…

Coconut-Banana-Sunflower Smoothie

Makes 2 servings Ingredients: 2 cups non dairy milk 1 TBSP sunflower seed butter 1/2 TBSP chia seeds 1/2 TBSP ground flax meal 1 TBSP unsweetened shredded coconut 1-2 dates (optional) 1 banana 1 tsp vanilla 6 ice cubes Blend until smooth and creamy. SPICE it up: 1/2 tsp turmeric 1/2 tsp cinnamon 1 inch…

Savory Amaranth Fritters

This season I’m working on a recipe series using Bob’s Red Mill Grains of Discovery.  You can watch the video of Bob taking you around the World to take a peek at 9 of the most ancient grains. Each bag of Amaranth, Chia, Quinoa, Teff, Sorghum, Millet, Kamut and Farro has the history of the…

Savory Spinach + Onion Scones

I was inspired to make some scones after finally finding a vegan savory scone at Fiore’s Bakery in JP. I can usually only find sweet vegan baked goods and was thrilled to try out my own version at home. This recipe is inspired by one I found in Vegan Brunch by Isa Chandra Moskowitz. I’ve…

Baked Oatmeal Breakfast Muffins

This recipe comes out like a soft baked bowl of hearty oatmeal in a muffin form! Perfect for a healthy breakfast on the go. Ingredients: 2 1/4 cup rolled oats. I used Bob’s Red Mill Extra Thick rolled oats 1/2 cup raisins or dried cranberries 2 tsp baking powder 1/4 tsp salt 1 cup almond,…