Vegan Gingerbread Men

It’s that cruel time of year where we get to eat little gingerbread men. I say it’s their fault for being so darn delicious! Below is a simple recipe for how to torture…err…I mean make your own vegan gingerbread men! 


3 cups whole wheat flour 

1/4 cup fancy molasses

1 tsp baking powder

1 tsp baking soda

1 tbsp ground ginger 

1 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp ground cloves 

1/2 tsp ground nutmeg

1/2 cup vegan butter (I used Earth Balance)

2 tbsp maple syrup or coconut palm sugar

1/4 cup almond milk


1-2 cups powdered sugar 

2 tbsp almond milk

*Mix with hand mixer on high until thick


1. Preheat oven to 400F. 

2. Mix all wet ingredients together and all the dry ingredients together. 

3. Little by little, add the dry ingredients into the wet ingredients. 

4. Need the dough slightly with hands. 

5. Roll out dough in between two pieces of parchment paper. 

6. Place dough into freezer for one hour. 

7. Cut out gingerbread men with cookie cutter. Place onto pan lined with parchment paper. Bake for 10 mins. 

8. Allow to fully cool before icing. 



Vegan Tiramisu

My first time making vegan Tiramisu or any tiramisu for that matter happened today. Let me tell ya, it was a glorious day. I love that I got the creamy texture and soft lady fingers from this combo of ingredients! 

Recipe (yields 2 small jars) 

Lady fingers

1 cup whole wheat flour

2/3 cup coconut flour

1 tsp baking powder

Pinch salt

6 Tbsp vegan butter

4 tbsp maple syrup

1/2 cup almond milk 

1/4 cup coffee

Creamy Vanilla layer:

2 cup cashews (soaked overnight)

6 tbsp maple syrup

2 tbsp almond butter

1 tbsp vanilla

4 tbsp almond milk 

pinch of salt

Creamy chocolate layer:

1/2 avocado

5 pitted dates

2 tbsp cacao powder or raw cacao nibs

5 tbsp maple syrup 

5 tbsp almond milk

Pinch of salt 


1. Preheat oven to 350F. 

2. Mix all lady fingers ingredients with a whisk or mixer. 

3. Place in square baking pan. Bake for 15 mins. When cool, pour coffee over lady fingers. 

4. Mix all creamy vanilla ingredients together and set aside. 

5. Mix all creamy chocolate ingredients together and set aside. 

6. Put all layers in a jar to your liking. Enjoy! 

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 Chocolate Chip Cookies

If you’re looking for a soft, delicious, melt in your mouth kind of cookie, you’ve come to the right recipe. I couldn’t believe how good these turned out! Even if you hate cookies, please try these. They will make you a believer. 



1/2 cup vegan butter

1 and 1/4 cup coconut palm sugar

2 tsp vanilla extract

1 tsp salt

1/4 cup almond milk

1/4 cup olive oil 

1 tsp baking powder

2 1/4 cup flour 

Directions: (preheat oven to 350F) 

Yields 12 cookies. 

1. With a mixer, mix the solid butter, sugar, and almond milk together until you get a creamy consistency. 

2. Add in remaining ingredients. 

3. Roll into size and shape and place onto parchment paper on baking tray. 

4. Bake for 15 mins. 

5. Allow to cool before placing on cooling rack. 

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!