Vegan Rhubarb Tart Rhubarb is an all or nothing vegetable. Some can’t wait for the season, others just “don’t know what to do with this pink celery.” Hate it or love it, this tart is the perfect spring addition to your classic recipes. It’s colorful,…
Banana bread is a classic. It’s almost like you can’t have a food blog today without having at least some sort of banana bread recipe. It’s an essential item to your breakfast, snack, and Sunday brunch table. This recipe is not too sweet but hits…
This recipe was inspired by my Dad: each time we would stop at a gas station he would grab a bounty at the cashier and I would always get a bite of it. Today, neither of us can eat them anymore so I started making…
This recipe was inspired by my mom’s apple and pear crumble. She would always bake it for special occasions and say “You want to know the secret to my apple crumble? Pears.” And she was right, they really do add another texture and flavor to…
Carrot cake is tradition around Spring in my family and I always loved making it with my mom, although she would always ask me to grate the carrots (haha). This recipe is the plant-based version of my childhood recipe. It’s super fluffy, perfectly moist and…
8 to 10 cookies | Prep: 15 to 20 minutes | Cook: 15 to 17 minutes at 190°C 115g Half & half flour 70g Brown sugar 50g Cooked Squash (Either butternut or Hokkaido squash) 50g Plant milk 100g Melted vegan butter 3g Cinnamon 2g Baking…
10 to 12 Brownies (20 x 15cm pan) | 30 minutes Ingredients Brownies 20g chia seeds 100g water 250g flour (gluten free or regular) 10g baking soda 60g cacao powder 200g coconut sugar or regular brown sugar 100g almond milk 130g coconut oil, melted 50g…
Dates are a perfect natural sweetener: they are gooey, taste like caramel and can be used as a healthy alternative to candy and all processed sugars. Here’s the easiest way to make an amazing paste out of them. 200g dates 200g water (add a little…
4 people | Prep: 30 minutes Chill: 5 hours | vegan | gluten-free Water from a jar of 350g chickpeas (about 130g aquafaba). Do not use canned chickpeas as they are often very salty and full of additives. Look for a glass jar, reduced in…
| Prep: 15 min Cook: 20 min @ 200°C | 6 muffins | Vegan | Ingredients 3 very ripe bananas 50g maple syrup 30g olive oil 160g flour (regular or gluten-free) 5g baking powder 2g baking soda Pinch of salt 3 to 5g cinnamon (to…
Who said vegan easter was only rabbit food? Ok, it is. If you feed carrot cupcakes to your rabbit. | Prep: 15 min Cook: 16 min | 6 small cupcakes (3 large) | Ingredients Instructions Batter 100g Flour (can be also gluten free) 40g Brown sugar ½ tsp…
A lot of people ask me how I manage to live without cheese. The answer is, I don’t! Thanks to companies such as New Roots, I can still enjoy Wallace and Gromit’s lunar discovery. Here is the recipe to deliciously fluffy and perfectly moist lemon…