Vegan Oatmeal Cookies 

If you enjoy chewy oatmeal cookies, these are for you! Add some almond milk to the mix and you are golden! 
Recipe (makes approximately 12)


1 1/3 cup oatmeal 

1/2 cup sesame seeds

2 tsp cinnamon

1 tsp baking powder 

1/2 cup maple syrup 

1/4 lemon juiced

2 tbsp coconut oil or any oil

4 pitted dates 

2 tbsp almond butter (optional)

Pinch of salt

Handful of raisins (optional)


1.) Preheat oven to 350F. Blend all ingredients together in a blender or food processor. 

2.) Shape cookies how you want in a baking sheet. 

3.) Bake for 8 mins. For crispier cookies, bake for 12 mins. 


Vegan Tacos 

I want to live every day like it’s taco Tuesday. The joy and anticipation is just too good! Taco Tuesday for me has reached a whole other level because of these vegan tacos! It’s refried beans and tahini and pink pitaya sauce. I could just eat the sauce on its own. Is that weird?



Refried beans: 

1 can of black beans

1/2 cup of chopped onion

1 clove garlic

1/4 cup apple cider vinegar

1/4 cup pure maple syrup

3 tbsp mustard 

Pinch of salt

Tahini Pink Pitaya Sauce 

1/2 cup chickpea flour

1/4 cup almond milk or any plant based milk

1 tbsp sesame seeds

Pinch of salt

Juice of half lemon

1 clove garlic 

Pink Pitaya powder (optional)

*If too runny, add more flour. If too chunky, add more liquid. 


1. Mix all refried beans ingredients  together in a blender. Put in pan on medium heat. Let it simmer for about 20-25 minutes stirring occasionally. For a really thick consistency, fry for longer. 

2. Chop up avocados, cherry tomatoes, spinach, onions, peppers, corn and mushrooms (and whatever else you want to add). 

3. Make tahini sauce in a blender. 

4. Heat up taco shells and add beans then spinach and then the rest of the ingredients. 

5. Squeeze tahini sauce on top and enjoy! 

Vegan Nice Cream Sandwich

Hey everyone! 

If you’re like me, ice cream sandwiches are your favourite! I remember every time the ice cream truck would come down our street, I would always order the ice cream sandwich! They were just too hard to pass up. The cookie and ice cream…I mean, so good! And now I’ve discovered that it’s also so easy. 



10 dates pitted and soaked for about 10 mins

2 cups oat flour or oats grinded up

1/2 cup of raw cacao powder

2 tsp vanilla 

3 tbsp water 

Ice cream:

I used vegan ice cream from my local grocery store. 


1. In a blender or food processor, blend all cookie ingredients. If too dry add more water. It should be like dough that you can roll out. 

2. Roll out and cut out the shape you want. 

3. Place in freezer for about half hour. 

4. Make your ice cream sandwich and voila! Enjoy! 

Vegan Risotto

Howdy foodies! 

You know when it’s just so cold outside you can feel it in your bones? Well, I luckily I found a dish that remedies those chills. I couldn’t believe how simple it was to make! 

Recipe (serves 2)

1 cup risotto rice 

2 1/2 cups vegetable broth 

Pinch salt

Pinch of pepper for taste

1 tbsp oil of any kind

1 clove garlic 

1/4 cup chopped onion

Chopped parsley for taste and garnish

Mushrooms (as much as you want in it) 

Spinach (as much as you want in it) 


1. Sauté chopped onions and garlic in pan on medium heat for 1 minute. 

2. Pour in rice into pan, add oil, salt, pepper and stock.

3. Let summer with lid on medium low. Stir occasionally. Vegetable stock should be soaked up and rice should be tender in about 25-30 minutes. At the 20 minute mark, add chopped mushrooms and spinach and mix. 

4. Sprinkle chopped parsley and enjoy! 

Easy Whole Wheat Bread

There’s something about knowing what goes into your food. Bread has always seemed like a daunting thing to make. But, it turns out, it’s actually quite easy! The best part is, you don’t need a lot of ingredients or a bread maker. And great news: no preservatives! Feel free to put a twist on this recipe and add whatever you like to it. Enjoy! 

Recipe: (1 loaf)

5 cups whole wheat flour

1 teaspoon salt

2 cups water 

3 tablespoon grape seed oil

Pinch of oregano and thyme


1. Combine all dry ingredients and then mix in wet ingredients. 

2. Knead dough out on floured surface for 8-10 minutes. 

3. Place in bread pan (spread out evenly). Put in warm place with wet tea cloth on top for 1 hour. 

4. Preheat oven to 350F. Bake for 30 minutes. 

5. Allow to cool before cutting. 

Vegan Donuts

Vegan. Donuts. Need I say more? Even though I don’t need to, I will! I love that these donuts do not require eggs, milk, or butter. But how are they holding up you ask? Two words. Apple. Sauce. Yes! Unsweetened applesauce has been used to substitute for eggs and butter. As for the milk, I used my go-to almond milk. The result has been vegan donuty goodness.

Recipe (makes about 16 mini donuts)


Doughnut pan
1 cup flour
3/4 cup cake flour
1 1/2 tsp baking powder
Pinch of salt
1/2 cup maple syrup
3/4 cup unsweetened applesauce
1 tsp pure vanilla extract
3/4 cup almond milk


3 cups icing sugar
4 tbsp almond milk
1/2 tsp pure vanilla extract
Food colouring of your choice


1. Preheat oven to 350 F. Spray your pan with a non-stick spray.
2. Mix the dry ingredients and the wet ingredients separately.
3. Combine the wet and dry ingredients together.
4. Put the mix into a piping bag and pour into the pan without covering the part that makes the hole.
5. Bake for 10-12 minutes.
6. Allow donuts to fully cool before dipping them into the icing.
7. Decorate and enjoy!