This is scandalous to say, but these are just as good as your mom’s chocolate chip cookies. GASP. “How can that be when they are vegan?”. Well, I will show you how. This recipe doesn’t have chickpea flour or any other strange baking ingredients. This is just a basic chocolate chip cookie recipe that is made for vegans or anyone that likes tasty cookies. I deem this a down to earth recipe. Pin this for later 🙂 I adapted this recipe from the Nestle Toll House original recipe. You know, the one that’s on the back of the chocolate chip bag. It’s a classic and there’s no point in ruining…
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No One Is a Perfect Vegan
I have two trains of thought on this topic. One is about perfectionism in the vegan community and the other is my personal experience. Perfectionism is extremely visible in the vegan community and maybe it’s more intensified because of the internet. I am not discussing this to minimize veganism, because I consider myself a part of the vegan community. However, criticism can sometimes open the discussion and we should continue to question and challenge our beliefs. The definition of veganism I follow is “veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for…
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Pear Crumb Muffins (Vegan)
I’m going to be 100% real with you. I am not a fan of muffins. I have two exceptions. I enjoy pumpkin muffins and the other exception happens to be this recipe. If you are anything like my sister; then you are probably thinking, “what about blueberry?”. Blueberry muffins are meh. Lemon poppy seed muffins are alright. But pear crumb muffins are by far my favorite. Pin This For Later 🙂 You might be wondering, “why pear?”. Pears are the superior fall/winter fruit. Pears enhance vanilla and cinnamon flavors. I also feel like they release more sugary juices in comparison to apples. However, if you don’t feel this way about…
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My Blogging Journey
This isn’t my first rodeo. I’ve been blogging for quite some time or at least that’s how it feels. I do not consider myself an expert on all things blogging and honestly, I am not a professional at anything. Over the past couple of years, I have been getting kind comments asking me questions about why I started a blog or asking me if it was hard to start a blog. I don’t know if other people realize how much these comments and messages mean to me. I wrote an article about starting a blog, you can find it here. I should stop rambling now and just get into my…
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A Vegan Valentine’s Day & Chocolate Cupcakes
I think I need to give myself kudos on this one because this is a twofer and I am actually getting it up before Valentine’s Day! As the title suggests, I have a cupcake recipe to share. I also wanted to share some vegan-related Valentine’s Day ideas. Although I am single, I don’t despise Valentine’s Day. I think that it can be a time to show gratitude to your loved ones; whether they are a significant other, friend, or family member. Pin This For Later 🙂 I don’t know if I have talked about this here, but I bought a cookbook secondhand and I thought it would be cool to…
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Asian Inspired Tempeh Salad
One of my New Year intentions for 2019 was to eat more greens. While I am vegan, I do not particularly love salads. In the past, I would only eat taco salads, for obvious reasons. I became determined to create a salad that I could actually enjoy eating. I thought of all the foods I love. My favorite protein is tempeh. I eat stir fry a lot. Tahini is a staple. I also go for cheap meals. Not cheap as in bad, but cheap as in affordable. I try to eat mainly whole foods as long as they are tasty. This recipe checks all of the boxes for me. Pin…
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Vegan Baking: Triumphs and Fails
Baking takes practice and vegan baking takes even more practice. The basics revolve around substitutes like: flax eggs, soy milk, mashed fruit, etc. I guess I’ll start with some of my vegan baking “hacks”. To substitute eggs, I use either a flax egg or a mashed banana. When I want to imitate the structure eggs give, I use ground flax seed mixed with water. I typically use 1 tablespoon in place of one egg and mix this with 2-3 tablespoons of water. In most of my recipes, I use 2 tablespoons of ground flax seed with 4-6 tablespoons of water. I let it rest for about 5 minutes or until…
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Cranberry Cinnamon Buns (Vegan)
These are some nice buns! My baking game has elevated and I am now using yeast. Let me warn you, yeast is a fickle beast. Sometimes everything goes great and other times- it’s a complete disaster! The bright side of yeast is that traditional baking ingredients like eggs, are not required to raise the dough. Which is great news for all of us eating plant-based. Pin This For Later 🙂 Homemade cinnamon rolls have always intimidated me. In the past, I would just go for the kind that came in an aluminum cylinder. You probably know the kind. I’m always looking for new things to veganize. There are store bought…
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Dark Chocolate & Cranberry Scones (Vegan)
These exceeded my expectations! This recipe is not something I had planned. I was making some basic scones on a Saturday morning, as one does, and I just so happened to have dried cranberries and vegan chocolate in my pantry. A star was born. Some of the best scones I have made, truly. Yum, Yum, and Yummy are three words to describe these scones. Pin This For Later! I used a blend of oat flour and wheat flour. You can use all-purpose if that is easier. For the fat, I used coconut oil. This made nice layers, but chilled margarine will have the same effect. The rest of the ingredients…
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Vegan Pasta Bake + Tofu Ricotta
I used to roll my eyes when a food blogger talked about tofu ricotta and how it was so similar to traditional ricotta. I didn’t believe them to be honest. Cheesy lasagna and pasta bakes were something that I missed from before I was vegan. So I started experimenting with tofu ricotta. The first time I made it, it was garbage. It tasted so bad, but I finally have a recipe that tastes good and performs similarly to traditional ricotta. Pin This For Later ⇓♥ This recipe is also gluten free. I used a pasta that was made out of green lentils and that’s why the picture has a green…
