Vegan Banana Split Ice Cream

desserts | July 14, 2016 | By

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Banana split is one of my very favorite things. If I see anything banana split flavored, I immediately squeal with delight. However, then I’m all like “is it vegan, though?” Usually the answer is no. I bought some delicious juicy strawberries a few days ago and decided I needed to find a way to get my banana split fix. So here goes nothing.


2 Cans of coconut cream(I love trader joes)

2/3 C. Powdered sugar

1 tsp. Vanilla extract

Seeds from 1 vanilla bean

1 banana

1 C. Strawberries

3/4 C. Chocolate chips

1/2 C.  Pineapple

1 tsp. Salt


1.Put your coconut cream in the fridge over night. When you are ready put a metal bowl in the freezer for about ten minutes. When it is really cold, scoop the creamy top of the coconut cream into the cold bowl, leave liquid at the bottom for another use.

2.Whip coconut cream with hand mixer until super fluffy, about 5-10 minutes. Then add sugar, vanilla, vanilla bean, and salt. Continue to whip, making sure you for stiff peaks with the cream.

3.When ready, fold in the remaining ingredients. Put ice cream in to a pan lined with parchment paper. Freeze for a few hours or overnight.

Make sure you top with rainbow sprinkles!

Have fun!

Vegan Pesto Crackers

snacks | July 14, 2016 | By


I messed up, yes, while coming up with your own recipes and ideas (mostly while half asleep), sometimes you mess up and end up putting things straight in the garbage. This makes me very sad, but more than that, I say f*#@&$ you universe. Challenge accepted. So, I started over completely. This recipe has almost none of the same components or methods as the original I wrote, and they are sooooooo good. I can’t stop eating them.


They are extrodinarily delicious just by themselves, but my serving suggestions are red pepper jelly, roasted tomato hummus(which I will also write about) or vegan goat cheese!


Please enjoy! The idea behind this recipe just came from my obsession with pesto. Pesto was one of my favorite pasta toppings as a kid, but my parents always used store bought. For the longest time I thought pesto must be very difficult to make. It is actually one of the easiest things to make and so are these crackers!


2 C. All purpose flour

3 tsp. Baking powder

1 Tbsp. Sugar

1 tsp. Salt

2 Tbsp. Dry basil

1 Tbsp. Garlic powder

1 Tbsp. Nutritional yeast

Zest of one lemon

6 Tbsp. Vegan butter( I use Earth Balance)

2 Tbsp. Olive oil

2/3 C. Water


1. Preheat oven to 400. In a food processor, combine all dry ingredients, and lemon zest.

2. Using cold vegan butter, break in to small pieces, and pulse in food processor until small pea sized pieces of dough form.

3. Add olive oil and while the food processor is on stream in water until a ball of dough forms.

4. Put dough on a floured surface, adding more flour to dough if needed until no longer sticky. Kneading until smooth ball forms.

5. Roll out as thin as you want your crackers. I rolled mine really thin so they would be crispy.

6. Cut with cookie cutter, and place on pan that has parchment paper or silicone mats.

7. Prickly holes into crackers, brush with melted earth balance and sprinkle with more salt.

8. Bake at 400 for 10-15 minutes. Serve with dip or on their own!!

Vegan Pear Fritter Blondies

desserts | July 14, 2016 | By


Truth time. I am dreaming of fall. I hate summer, and every summer I count the days until the official start of fall. I love everything about fall, the food, the drinks, the weather, Halloween for f’s sake. So…dreaming of fall here is a little nod to fall that makes me super happy. It had my house smelling like cinnamon and nutmeg, that makes me smile.


Ahhh…the humble pear. I feel like it is very under used and under appreciated. Why should apples have all the fun?

We bought some organic pears last weekend, and I have been dying to put them to good use. So, here is a fall inspired pear treat!


1 C. Vegan butter ( I use Earth Balance )

2 C. Brown sugar

1/2 C. Apple sauce

2 tsp. Vanilla

1 tsp. Baking soda

2 C.  All purpose flour

3 tsp. Cinnamon

A pinch of nutmeg

A pinch of salt

2 Pears ( chopped)


1. Preheat oven to 350. In a mixing bowl, cream vegan butter and brown sugar.

2. Add apple sauce and vanilla.

3. Sift dry ingredients.

4. Add dry ingredients to wet a little at a time. Mixing just until combined.

5. Toss chopped pears in a little flour to soak up some of the juice. Stir pears into batter.

6. Spray a 13×9 pan with non stick spray. Pour batter into pan.

7. Bake at 350 for 25-30 minutes, or until toothpick comes out clean.

8. Eat as is or top with a simple glaze of powdered sugar and almond milk.

Vegan Peanut Butter and Jelly Bread


A few weeks ago, my husband and I took our almost four year old Lenore blueberry picking. We may have gone a wee bit over board. So, I have made blueberry waffels, pancakes, crumbles, muffins and so many other things. I decided to finish them off by making preserves. I was blueberried out. Until I was looking through an old Southern Living cookbook and saw peanut butter bread. I said to myself, “self, let’s veganize this, make it healthier and slap some of that jelly I made in it.”


Thus, vegan peanut butter and jelly bread was born! It is refined sugar free, dairy free, egg free and totally to die for. I slathered some vegan butter on top while it was still warm, and I almost collapsed. Please enjoy and be happy!


1/2 C. Sugar of choice( I used coconut sugar, but white sugar works, or any non refined sugar)

3/4 C. Natural peanut butter

1/4 C. Apple sauce

1 tsp. Vanilla

2 C. All purpose flour

2 tsp. Baking soda

1 tsp. Salt

1 C. Almond milk

1/3 C. Jelly of choice( I used blueberry, but whatever it your favorite)


1. Preheat oven to 350. Cream together sugar and peanut butter.

2. Mix in applesauce and vanilla.

3. In a large bowl sift flour, baking soda and salt.

4. Alternate adding the dry ingredients and the milk to the peanut butter mixture until everything is incorporated.

5. In a loaf pan prepared with non stick spray, put half of the batter, then spread jelly on top. You can use as much jelly as you want! Just make sure there is enough covering the layer. You can make it really thick if you want, though.

6. Spread remaining batter on top making sure to cover all the jelly.

7. Bake at 350 for 60 minutes or until toothpick comes out clean. Eat with vegan butter or more jelly, or if you are my husband, toast vegan marshmallows on top!

Vegan Pierogies

entrees | July 14, 2016 | By


I have not seen or spoken to my mom in years, but I have a few happy childhood memories of her. Most are of her in the kitchen, she made perogies often. Those were my favorite days, waiting for pierogies and sauerkraut to be put on my plate! Food is how I heal, food is how I communicate, food is my art. So, my goal is to take all my happy memory foods and make them vegan, make them healthier, make them into something I feel good about consuming.


I invited friends over last night to share my happiness. I love feeding people, I love creating new happy memories with the people I love.


I am building new memories with my daughter. Good ones, healthy ones. I hope to give her a life she doesn’t need to heal from. Please enjoy, and be happy!



5 Baking potatoes

3 Tbsp. Nutritional yeast

1/2 Onion ( sautéed or caramelized)

2 tsp. Garlic powder

3 Tbsp. Vegan butter ( I use Earth Balance )

1/2 C. Almond milk

Salt and pepper to taste


3 C. All purpose flour

2 tsp. Salt

1/2 C. Warm almond milk

1/2 C. Warm water

1 Tbsp. Earth Balance


1. Make the dough. Combine salt and flour in a large bowl.

2. Make a hole in the center of the flour, add vegan butter, slowly add milk, and start to bring it all together with your hands.

3. Add water and knead with hands until you form a smooth ball that is no longer sticky.

4. Turn out onto floured surface, put the bowl over it and let rest for at least 30 minutes.

5. Make the filling. Peel and chop potatoes.

6. Boil potatoes until soft and able to mash, about 20 minutes.

7. Add all the remaining ingredients, and mash until smooth. Taste filling and adjust seasonings.

8. Roll out dough on floured surface, until very thin and pasta like. Cut into circles with a cookie cutter or cup.

9. Add a tsp. of filling to the center of each circle.

10. Brush edges with water, and seal with a fork or chopstick, which is what I like to do.

11. Boil until they float, just a minute or two.

12. Fry them if you want until brown. Serve with caramelized onions and earth balance or vegan sour cream!

Vegan Red Berry Scones


Oh..summer time. I actually hate you. My husband says I have seasonal depression, but the opposite if everyone else. Most people are depressed in winter, around all the holidays. I am depressed when it is hot. I hate the sun touching my skin, I don’t particularly love the beach, and I sweat when I sleep. It sucks. So, you wanna guess what the only thing I truly love or even like about summer is? The fruit! I love berries, I love watermelon, I love cantelope! I bought the most beautiful berries the other day, and simultaneously wanted to have a tea party. Thus vegan red berry scones were born. Inspired by a really old Southern Living cookbook!




3 C. All purpose flour

1/2 tsp. Salt

2 tsp. Baking powder

1/2 tsp. Baking soda

1/2 C. Earth Balance

1/3 C. White sugar

2 tsp. Vanilla

1 flax egg( 2Tbsp flax meal + 3 Tbsp water)

1/2 C. Almond milk

2 Tbsp. Coconut cream

3/4 C. Raspberries

3/4 C. Strawberries


1.Preheat oven to 400 degrees.In a large bowl, sift all the dry ingredients.

2.Make your flax egg in a cup and let sit so it gets all jelly like.

3.Cream together the earth balance and sugar. Add vanilla and flax egg.

4.Start alternating between adding the dry ingredients and the milk, until it is all incorporated. Then add in the coconut cream.

5.Chop strawberries to desired size, stir in raspberries and strawberry with a spoon so the don’t get completely smashed.

6.Put dough on floured surface, adding more flour and kneading  until it isn’t sticky, and you can move it easily. Shape into circle, about an inch and a half thick.

7.Cut with pizza cutter or knife into 8 triangles. Place on baking sheet lined with parchment paper.

8.Bake at 400 for 18-20 minutes. Half way through the baking process, brush the tops with more earth balance to help them brown.

Serve with coconut whipped cream, powdered sugar or earth balance. These are the bee’s knees.

Vegan Pecan Cinnamon Biscuits

breakfast | July 14, 2016 | By


My l mother-in-law took us to brunch on Saturday for a Father’s day treat, we went to a restaurant that is famous for their biscuits. So, needless to say, there was not a lot for me to eat. Every dish was a biscuit base and some type of near and eggs. Or gravy. They did have a shiitake mushroom gravy, which is pretty exciting! Anyways, at the end of our meal, they were coming around with biscuits that had pecans and cinnamon. It looked like it was just kneaded into the dough to create like pockets of pecans, cinnamon and sugar. So, I thought to myself, self, you can totally make that vegan. So, the next day, what do you think I did? Here it is, and it is sooooooo good!


Biscuit dough:

1 C. Almond milk

1 Tbsp. Apple cider vinegar

2 1/2 C. All purpose flour

1 Tbsp. Baking powder

1/2 tsp. Baking soda

3/4 tsp. Salt

4 Tbsp. Earth Balance

Pecan crumble:

1 C. Pecans (chopped)

2 Tbsp. Cinnamon

3 Tbsp. Brown sugar

4 Tbsp. Earth Balance


1.Preheat your oven to 450. First make your pecan mixture. Combine all ingredients in a small bowl until the mixture is moist and crumbly. Set aside.

2.In a small bowl, combine almond milk and apple cider vinegar, let sit while you work on the rest of the dough. It will begin to curdle and turn into vegan buttermilk!

3. In a large bowl sift the flour and other dry ingredients. Using cold earth balance, cut the four tablespoons into small pieces and start to work them into the flour with your hands or a dough cutter. Work in the earth balance until the flour is in small pea sized crumbles.

4.Make a well in the center of the flour mixture and slowly add the buttermilk mixture. When all milk is combined it should be slightly sticky but not super sticky. Add more flour if you need it.

5.Turn dough out onto a floured surface and knead for just a minute to get it worked into a ball. Flatten out to about an inch and a half thick.

6.Start to drop clumps of the pecan mixture on top and knead into dough. Then, continue to drop and knead until all the pecans are incorporated. Flatten out dough again and using a biscuit cutter or cup, cut into the size you would like.

7.Place on greased pan, and bake at 450 for about 15 minutes. Half way through I like to brush the top with earth balance.

Enjoy with either a simple icing if almond milk and powdered sugar or cut open and put earth balance or jam inside! They are so damn good!

Vegan S’mores Bars

desserts | July 14, 2016 | By


Hey there, you super sexy s’mores. I’ve been waiting until it was summer time, which always seems like an appropriate time to bust out the s’mores inspired treats!

So, you say to yourself, I’m a vegan, but I also want to enjoy this beloved summer time treat. Well, I’ve got yo’ back. Here you go!


1 1/4 C. All purpose flour

3/4 C. Graham cracker  crumbs

1/2 C. Brown sugar

1/4 C. White sugar

1/4 tsp. Baking soda

1/4 tsp. Salt

1/2 C. Earth balance(melted)

1 Flax egg ( 1 Tbsp. Flax meal +2 Tbsp. Water)

1 tsp. Vanilla


1.Preheat oven to 350.

2.Combine the dry ingredients in a bowl, add melted earth balance, flax egg and vanilla. Stir until combined and sticky. If too dry still, you can add a splash of almond milk or a little more earth balance.

3.Press half of the mix into an 8×8 oiled pan. Top with 4oz. Of dark chocolate and 1 C. Vegan marshmallows( I used the ones from Traders Joe’s)

4.Top the chocolate and marshmallows with the remaining graham cracker dough. Bake for 25-30 minutes.

Chill, cut, fall in love!

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