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I did it guys. After several days searching for the perfect pumpkin cookie recipe, I decided to take the next step towards ultimate bloggette-ness and make my own recipe, from scratch.

Now, I am not going to call these cookies. I am not going to call these muffins. Or biscuits, or scones, or anything else baked-goods related. I’m not really sure what they are to be honest… but I do know that I like them!

Once I come up with a cute name for them, I’m going to make them more often with all different flavours and styles for you lovely people! Maybe this is the start of something wonderful 🙂

Anyways, here’s the recipe!


  • 1 and 1/4 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup sucanat
  • 1 teaspoon ground ginger, cinnamon, and nutmeg
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce (or more if needed)
  • 2 tbsp Tazo chai concentrate
  • a capful of vanilla extract
  • 1 tbsp molasses
  • 1 flax egg: 1tbsp ground flax absorbed by 3 tbsp water
Preheat oven to 350° F. Combine dry ingredients and wet ingredient in separate bowl, and then mix together. Use a mini icecream scoop or a 15 mL measuring spoon and scoop onto lined cookie sheet. Press down with a fork or leave in ball form. Makes 18 whatever you want to call them’s. 🙂
These little balls of goodness have the benefits of whole grains, flax seeds, fruits, and deliciousness in a soft, chewy, light and gooey ball of yum!

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This recipe is from a blog known as Choosing Raw.

The recipe is simple and the method is quick and easy. I made some just out of curiosity, and ended up eating almost the whole batch! I’m probably going to finish the last of it tonight for dessert. 🙂

The banana “ice cream” involves one ingredient: bananas.

That’s it! All you do is throw 2 or 3 frozen bananas into a food processor, pulse until the bananas are blended, and then process for about 5 minutes until light and fluffy.

I had a bit of trouble with getting the bananas to stay near the blades, so I added about 2 tablespoons of coconut milk. I also added about 1/2 tablespoon of Maranatha no stir almond butter for some sweetness. It turned out delicious! I’m definitely going to make this recipe again; maybe even today! Haha.

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Yesterday I made a dish from a new cookbook called “The Complete Guide to Vegan Food Substitutions”

The book, designed to inform new vegans and vegetarians on animal product substitutions, was very well written and easy to follow. Each chapter was split up according to the type of substitution in the recipe, whether it’s milk, eggs, meat, or more. This recipe was under the “Dairy Substitutes” chapter.

The ingredients were simple enough to find in the grocery store, and the method was far from complex. My mother and I were actually a little put off by the simplistic method: throw it all in a pan and stick ‘er in the oven. But, we tried it anyways, and boy am I glad we did!

We lined our baking dish with tinfoil, and I added the ingredients from the top to the bottom of the page. The melted coconut oil began to harden though, so when it came time to mix all the ingredients, it stuck to the tinfoil and I ripped it. So, my suggestion when cooking this is to use a non-stick pan, and add the melted coconut oil just before mixing.

The finished product was delicious. I’m not one for spices, so  I was a little skeptic to try something like this, but it was perfect. There was a bit of bite so as to keep the dish interesting, but it wasn’t so spicy that its consumers had smoke fuming out their ears. All in all, I’d definitely make this recipe again.


The Recipe

3 tablespoons melted coconut oil

1 tablespoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon brown mustard seeds

1/2 teaspoon red chili flakes

1 teaspoon turmeric

1 teaspoon coarse sea salt

1 small head cauliflower, broken into small florets

2 firm pears, quartered and cored

2 cloves garlic, minced

1/3 cup chopped yellow onion

1/4 cup coconut milk

1/3 cup dry roasted salted cashews

1/4 cup chopped fresh cilantro or parsely

Preheat oven to 400ºF. Combine all ingredients in a 9×13 inch baking dish and roast for 30 minutes, stirring half way through. Turn oven off and leave dish in the oven for another 15 minutes, or until cauliflower is cooked. Sprinkle with cashews and parsley or cilantro, and serve over rice, bulgur, quinoa, or couscous!

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Why hello there! My name is Emily. I’m a 16 year old high school student with a passion for photography and water polo. I love cooking and I love being active in animal’s rights even more. I have vegetarian on and off my entire life, and I have been a committed vegetarian for about 3 and a half years. I am currently making the switch to becoming vegan, but I am spending a lot of time working at it and doing my research before labelling my lifestyle as such.

This blog, however, will not be a personal one. I will be reviewing, commenting on, and researching vegan, gluten free, and vegetarian recipes, cook books, food items, and more. Recipe reviews from blogs and cookbooks will make up most of the blog, but I will also talk about different kinds of tofu and soy products, and much much more!

Stay tuned for my first review from a fabulous cookbook called “The Complete Guide to Vegan Food Substitutions


– Emily

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