Lazy Lasagna Soup

Folks, it doesn’t get much easier (or should I say lazier) than this.  Literally, all of the ingredients go into a soup pot right from the start.  This would be a great recipe to teach your kids how to make on their own.  Keep the greens aside and add at the very end just prior to serving.  This is very tasty soup, yet the flavor is not as intense as you might think it would be.   Total comfort food at its best.  Keep this soup vegan or garnish with some grated parmesan cheese to bring it up to the next level.

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Peanut Butter Granola

If you have never made homemade granola, this recipe is definitely worth a try. It’s super EASY to make, healthy and delicious.  No oil, preservatives, or refined sugar.  Just pure goodness!  You can use smooth or crunchy peanut butter.  If you don’t have maple syrup, you might be able to use Agave Syrup.  Eat it for breakfast with yogurt and berries or by the handful as a snack.  Vegan and Gluten-free, one thing is for certain, it won’t last long! Continue reading

Salted Caramel Coconut Cookies

This year I baked several types of Christmas cookies of which I made these vegan and gluten free Salted Caramel Coconut Cookies.  They were a nice addition to my usual cookies and I’m sure I will be making them again next year.   Funny how they were the first to vanish off the cookie plate! Continue reading

Sweet Potato & Black Bean Veggie Burger



If you are looking for a vegan and gluten free veggie burger that holds it shape and tastes great, look no further.  Packed with goodness,  I have altered this recipe to make it as simple as possible without compromising on flavour.  Your veggie friends and family will love them.  Continue reading

Ultimate Vegan-GF Chocolate Chunk Cookies



So let’s say you have a friend, relative or maybe even an enemy that is Vegan and/or Gluten free.  And let’s say out of the goodness of your heart, you want to do something nice for them…like off the charts nice.  May I (highly) suggest that you make a batch of these truly amazing cookies.  I can’t make promises for your enemies loving you but it’s sure worth a try.   I will say that this cookie recipe is a wee bit pricier to make but I can’t recommend it enough!  They taste so amazingly good and you would never know that they are V&GF!  If you decided to keep all the cookies for yourself, I wouldn’t be surprised. Continue reading

Cheesy Nacho Kale Chips (vegan)


If you’re into “health food” then you will probably know what Kale Chips are.  For a small bag with a huge price tag, you can have an amazing treat.   Kale chips are mostly made in a dehydrator which is a good thing if you’re looking to eat them raw (yet crunchy).  This process takes many hours.  For those of you who do not have a dehydrator, this recipe is done on very low heat in your oven at a fraction of the time of dehydrating.  Also, soaking the cashews overnight is unnecessary as well.  You want the chips as fast as possible.  I completely understand. Continue reading

Squash Pizza Casserole with Vegan Parmesan Cheese


I love squash. And pizza.  Moving right along on with my Vegan Summer, this fusion of the two made one tasty and incredibly healthy dish!  The combination of the salty green olives and the sweet fresh pineapple was nothing short of amazing.  I’m not a fan of vegan soy cheese so I sprinkled soy-free Vegan Parmesan Cheese on top, compliments of The Minimalist Baker.  Sheer genius on their part. You’re going to want to sprinkle it on everything!  I packed up some casserole left overs for my lunch the next and ate the rest for dinner…I couldn’t get enough. Continue reading

Lentil Taco Salad


If there’s one type of food I can never get enough of, it’s anything that calls to the name of Taco or Burrito.  Always so delicious and comforting.  I think I could eat it every day.  As part of my Vegan Summer 2016, this meal is no exception.  The main event in this recipe is the Lentil Taco mixture.   In this variation made it into a salad bowl but you can also use it for burritos or tacos.  Non-vegans can add grated cheese and sour cream.

Note: When I started cooking the Taco Lentil mixture, it came to mind that I could have easily put all of the ingredients into my slow cooker instead of doing it stove top.  The recipe below is for stove top. Next time, I will definitely give it a whirl in my slow cooker (6-8 hours on low). Continue reading

Orange Cake with Lemon Glaze


Big news everyone!  Ok, not that big but sort of big.   And I’m serving up Orange Cake with Lemon Glaze to celebrate!  I decided on July 1st to go strictly vegan for the entire summer…for two reasons.  First, I need to get more veggies in me, like way more veggies.  Sad to say I have been slacking off and being just plain lazy.   Meat is my comfort food and I feel that I need to shake off that love affair and get it seriously under control.  Going vegan for the summer was my answer.

Secondly,  I want to get more in touch with vegetarian and vegan cooking to the point where I prefer them over meat.   Summer is the perfect time to go crazy with vegan cooking (and lets not forget baking)!  The Orange Cake with Lemon Glaze, you ask?  It’s Vegan!

So why not join me in this Vegan Summer Challenge of sorts?  Vegan recipes are all over the internet.  There’s really no excuse, not for me any way. Continue reading

3 Ingredient Chocolate Fudgsicle Ice Cream



What? Only three ingredients? Truth be told, there are actually four if you include the water.  So for argument sake, I’m going to say three ingredients.

I remember eating Fudgsicles as a kid and maybe you do too.  Maybe you still eat them ; ).  This recipe tastes exactly like Fudgsicles with a bit more of an ice cream texture.

When I discovered this recipe I just HAD to try it out.  I thought if it didn’t work out it wasn’t such a big deal because it’s only three ingredients and not a lot of effort. Besides having so few ingredients, this recipe has a few other bonuses: it’s Vegan, Gluten-Free, No-Churn, No Ice Cream maker needed, tastes just like real ice cream, it’s a pantry recipe, No yucky ingredients or preservatives and well, it’s  ICE CREAM!!  Altogether now, “YAY!”

As usual, I probably have way too many step-by-step pics but that’s just the way I post.  I want you see everything that I am doing so you will completely understand.  By the way, you will need a food processor for this recipe…if you don’t have one, beg or borrow.  This recipe requires plenty of freezing time, a slight drawback but definitely worth it.

One more thing…this recipe uses one can of coconut milk.  The finished ice cream  does not taste like coconut in the least.  It just tastes like Chocolate Fudgsicles.  You will just have to make it for yourself to see…and I sure hope you do!

So what are we waiting for?  Let’s get started! Continue reading