These cupcakes are vegan and made with spelt flour. They are easy-to-make and would be great topped with a vegan buttercream. Vegan Spelt Chocolate Cupcakes Ingredients 1/2 cup soy milk 1/2 cup sugar 2 and 1/2 tbsp vegetable oil 1/2 tbsp apple cider vinegar 1/2 tbsp vanilla 3/4 cups spelt flour 2 and 1/2 tbsp […]
These scones are soft and moist, with melding flavours of pumpkin, cinnamon, and maple. The maple glaze is the perfect amount of sweetness. I also learned you can make powdered sugar at home. Just whirl white sugar in a coffee grinder for 10 seconds, and you’ll get powdered sugar. Maple Pumpkin Scones Ingredients 2 cups […]
For this post, I am grateful for the vegan blogging community I’ve met through this blog and how much I’ve learned about vegan cooking and baking since starting this blog. I’ve been so impressed by the amazing and delicious egg and dairy free recipes I’ve come across. I’m only starting to experiment with vegan baking, […]
I don’t have a thankfulness connection for this recipe, except a general thankfulness for the winning combination that is peanut butter and chocolate. I tried to make my own chocolate and oatmeal crust here, and it was less than stellar, so I’d suggest using an Oreo cookie crust like this one. Peanut Butter Chocolate Pie […]
For today’s gratitude: I am grateful for my family. I have a loving, wonderful family and many fond memories of childhood. Chocolate chip cookies were one of my favourite childhood treats. I remember making cookies with my mom and my sister, and eating indecent amounts of cookie dough. My mom would disappear to the pantry, […]
Continuing my theme of gratitude, I’m lucky to live in a city with great Indian restaurants. Indian is one of my favourite types of food, and it’s always a great choice for vegetarians going out for supper. However, I’ve never had much success making it at home until now. This is the best dish I’ve […]
So I went on a short “blog break” to give myself some time to evaluate what I want from this blog. I created this blog because I wanted to have a space to develop the creative aspect of my life. But it’s not quite filling the gap in the way I’d hoped. I’ve decided I’m […]
Biscotti–“twice-baked” cookies–go great with afternoon coffee. Biscotti are easy to make at home, keep for several days in a cookie tin, and are very adaptable. Here, I’ve followed this hazelnut biscotti recipe from Smitten Kitchen, but I substituted almonds for hazelnuts. Chocolate Almond Biscotti Ingredients 2.5 cups white flour .5 cup cocoa powder 1/4 tsp […]
These healthy bars can be made ahead of time, making a convenient and nutritious “on the go” breakfast. The original recipe is from Sally’s Baking Addiction – she uses chocolate chips and more peanut butter, but I wanted something a bit more “breakfast-y” and less “chocolate-y”. You could easily add in chocolate chips, raisins or […]
I’ve been doing more vegan baking lately and I’ve really liked the results. If you’re not familiar with vegan baking, there are many great vegan blogs, like Post Punk Kitchen, This is Thirty, An Unrefined Vegan and Oh She Glows, where you can discover some fantastic vegan recipes and resources. I was really intrigued by the […]
I’m not very adventurous. I like what’s known and familiar. But I also like these cookies. They are familiar–chocolate chip cookies!–but with a surprising coconut twist. The coconut gives the cookies a deeper, more complex flavour than your run-of-the-mill chocolate chip cookies. The coconut and oatmeal combine to give them a wonderful, chewy texture. You […]
Kate at Cookie and Kate posted this amazing-looking coconut curry quinoa dish this week. While salivating over it, I wondered about other ways to combine quinoa and raisins and vegetables. Inspired by Cookie and Kate’s recipe, I’ve come up with this quinoa salad. Serve it luke-warm, by itself, or cool, over spinach or arugula. Cauliflower […]
This cake is only slightly sweet, is made with whole grains, contains no oil or butter, and is packed with bananas and nuts, which makes it appropriate breakfast food in my books. The caramelized walnut-sugar streusel is candied and crunchy, contrasting with the soft, barely sweet cake. Made using only whole wheat flour, the cake […]
I love this baked oatmeal on winter mornings. It is warm and filling, and, with hints of vanilla and cinnamon, it tastes decadent and sweet. It’s also great fuel for an afternoon run. This recipe feeds 4 people, so it’s perfect for a family or for a couple (just bake 4 ramekins and store 2 […]
January is a month for warm, healthy soups to counter the cold weather and the holiday over-indulgence. I’ve lightened up the classic cream of mushroom soup by using only a little cream and omitting the butter. The result is an earthy, salty broth filled with chewy mushrooms that add a nice texture. On a note […]
Happy New Year! Though this blog is only a few months old, I thought I’d highlight the most popular posts from last year. #1 – Pumpkin Gingerbread Loaf This is one of my favourite recipes on the site, and one of the few bread recipes. I’ll add more in the next few months – I […]
A healthy soup for the New Year! Leek and Potato Soup Ingredients 2 tbsp olive oil 1/2 onion 1 bunch of leeks 1 clove garlic 3 sticks celery, chopped (about 1/2 cup) 1/2 cup carrots, chopped 2 potatoes, chopped 4 1/2 cups vegetable stock salt and pepper, to taste Instructions 1. In large pot, saute […]
Granola is actually super easy to make. And, when you make it at home, you can make it with far less sugar than the processed granola you’d buy. Add to yogurt for a healthy breakfast. I have this recipe on a hand-written card, given to me a few years ago by a friend, who got […]
For a healthy but satisfying and hearty breakfast, try baked oatmeal. With banana and cinnamon, it taste like banana bread. Serve with a dollop of peanut butter on top, for added protein and deliciousness. This recipe is adapted from Chocolate Covered Katie, who has a ton of creative oatmeal recipes on her site (Reeses Peanut […]
If you are looking for another cookie to add to the Christmas baking list, in addition to the gingersnaps from my last post, these chocolate shortbread cookies are amazing. They are have a buttery, sandy texture, with soft bits of chocolate embedded throughout. My cookies crumbled a lot while cutting them into slices. However, I […]
Gingersnaps are mandatory Christmas baking. They taste like Christmas, smell like grandma’s house, and are the perfect afternoon snack with a cup of coffee. These gingersnaps are delicious – not too gingery, just the right amount of molasses. They are very light in colour, however, much lighter than what I think of as being more […]
Living alone, I’m always on the hunt for meals that I can make in individual servings. I like leftovers, but a full pot pie is too much for me. These mini pot pies are perfect. I made 2 ramekins – one for supper, and the other for lunch the next day. But it is a […]
With December approaching, gingerbread and cinnamon are the answer to cold, snowy weather. These cinnamon rolls have a slight gingerbread flavour, and are decadent without being overly sweet. These rolls are not much work, but waiting for them to rise is a bit time consuming. If you are organized enough (I was not), the dough […]
This soup is quick to make and requires only 3 main ingredients – onion, celery, and potato. Add vegetable stock and spices, and you have a satisfying, creamy soup within 30 minutes. The potato gives the soup a creamy texture without the need to add milk or cream. I adapted this recipe from Pickled Plum, though […]
Apple crumble…for breakfast! Apples, oats, whole wheat flour, and only a little sugar make this a healthy, lightly sweet breakfast version of apple crumble. Serve alone or top with greek yogurt. It tastes great warm or cold, so it can be made ahead and refrigerated for breakfast the following day. Apple Breakfast Crumble Ingredients 2 […]
I’m thrilled to be part of the Virtual Vegan Potluck, an online gathering of cooks from around the globe, sharing delicious vegan recipes. Thanks to VVP team for organizing: Annie of An Unrefined Vegan, Somer of Vedged Out, and Jason of Jason and the Veganauts. This salad makes a healthy, tasty lunch. The tangy dressing […]
This sandwich makes a tasty, light lunch. This was my first time trying Oka cheese, a flavourful, medium-hard cheese from Quebec. It pairs wonderfully with warm leeks and ripe tomatoes in this sandwich. A nice hearty bread is best, especially one studded with sunflower seeds like this one. Leek and Oka Cheese Sandwich Ingredients 2 […]
Continuing my cooking adventures with spelt flour, I made these pumpkin pancakes for breakfast today. The spelt flour gives them a nutty taste, but the pancakes are still light and fluffy. You can replace the spelt flour with an equivalent amount of whole wheat flour or white flour if you prefer. Add another tablespoon or […]
This savoury peanut sauce tastes wonderfully with sweet potatoes and broccoli. Baked tofu makes a nice “meaty” addition and really fills out the dish. To give tofu a meatier and chewier texture, it can be fried or baked at 350 for 20-30 minutes until crisp. The Kitchn has instructions on how to bake tofu here. […]
This quiche is very versatile and adaptable. Have it for brunch, with sweet potato hashbrowns, or supper, with a light side salad. Fill it with mushrooms and peppers or spinach and onion. I used a variety of different vegetables here: a handful of mushrooms, red and yellow peppers, leeks and broccoli. But feel free to […]
It’s been a windy, rainy week, so I haven’t been running outside. I’m kind of a wimp about the cold. Unfortunately, I also don’t like the treadmill. I find it dull. So the rainy and cold weather means I’m not running as often as I’d like. I don’t know how I’m going to train over […]
It’s autumn. And that means pumpkin! I’ve been on a pumpkin-bookmarking binge. I can’t wait to make this pumpkin granola, these pumpkin pancakes, or these pumpkin scones. Not to mention this pumpkin cake, and that pumpkin torte. My pumpkin contribution: this pumpkin gingerbread loaf. Cinnamon and ginger, with a subtle taste of molasses. With only […]
This hearty, autumn soup is full of carrots and ginger. It is very adaptable – I’m planning on making a sweet potato version this week. The soup goes wonderfully with a thick slice of fresh bread, especially a quick bread like the Parmesan thyme bread pictured here (recipe coming soon!). The recipe does not make […]
These pancakes are delicious and filling, as well as healthy and nutritious. They’re made with whole wheat flour and bananas to sweeten (rather than sugar). They have a noticeable, yet subtle, banana flavour and taste great with either maple syrup and toasted walnuts or peanut butter. Banana Pancakes Ingredients 1 cup whole wheat flour 1 […]
These cookies are delicious, packed with chocolate, M&Ms, and walnuts. I followed a basic chocolate-chip cookie recipe, but substituted M&Ms and walnuts for some of the chocolate chips. Chocolate Candy Nut Cookies Adapted from Smitten Kitchen Ingredients 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup melted butter 1 1/2 cups sugar […]
To “lighten up” this banana bread, I used whole wheat and white flour. It also has far less sugar and fat than many other recipes. Feel free to adapt this recipe to suit your tastes. I used chocolate chips and walnuts, but it would also be delicious with pecans and raisins or dates. The bread […]
The New Loaf 