Ever since I made a vegan patisserie cream, I’m finding new delicious treats to make with it. A while back it was my Mini Lemon Cheesecakes that were a huge hit among friends and readers, and today its these adorable vegan mini mango cheesecakes. Now before you get all, “that rose looks too complicated for me,”Read more
These homemade vegan sausages are perfectly infused with spices and flavor, have the perfect texture and the best part is you don’t need any foil to make them! After trying to make these vegan sausages numerous times with regular whole spelt flour, the texture still wasn’t right, plus they had an after taste of flour.Read more
If you’re in the mood for some chocolate goodness just minus the baking then my no bake chocolate slices are perfect for you! They’re gluten free, refined sugar free, paleo friendly and packed with toasted coconut and almond flakes! They’re freezer friendly, and most importantly they’re not too sweet! So how did I end upRead more
These decadent vegan chocolate muffins are moist, oil free, gluten free, refined sugar free, paleo friendly, hassle free, mess free, and take less than 5 minutes to prepare. What?! That’s right! After countless attempts, and almost giving up, the fighter in me just wouldn’t let me. So, I’m sure you can all imagine my excitement whenRead more
While I was cleaning out my fridge last week I discovered I had a lot of mushrooms, coriander, and leek! I started thinking what I could make with them and quickly found myself adapting my sweet potato crustless quiche. That’s how I ended up with this rich vegan crustless mushroom quiche. What a genius idea! After onlyRead more
This vegan lentil bolognese has become an all-time favorite of mine! The recipe can easily be doubled and stored in the fridge for up to a week and it goes great over rice, noodles, zoodles or even on toast! It’s rich in flavor, protein and will have you licking your plate for more! This mouth-watering recipeRead more
These healthy vegan pancakes are very easy to make, require only 5 ingredients and will be the only thing you’ll want to have for breakfast, for the near future at least. Whether you decide to eat them with fresh fruit, a generous drizzle of maple syrup or on their own you’ll thank me after youRead more
It’s been a while since I’ve shared a fermented treat with you, so I have just the recipe to make up for it. These fermented lemons go great in sauces, sandwiches or on their own. They require only 5 ingredients and make the perfect condiment when ready. Just remember to use a good quality seaRead more
My sister in-law requested I make a healthier version of the puffed rice bars she buys at the store. So, I saw it as a challenge, headed to my kitchen and got to work. I needed to bind the rice puffs together and since I couldn’t find brown rice malt syrup anywhere, I decided to make myRead more
After countless attempts at trying to make the ultimate vegan cake, I remembered reading recipes that use avocado, black beans, or beetroot, as the binder, and since I had a bag full of fresh beetroot in my fridge, I decided to give it a go and create the ultimate vegan chocolate beetroot cake. I peeled,Read more