Vegan Peach Cobbler (serves ~8)


4 cups sliced peaches

1/2 cup sugar

2 tbsp. corn starch

1 cup water

pinch cinnamon

1 cup flour

2 tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

3 tablespoons butter

1/2 cup almond milk


  1. Preheat oven to 400 degrees.
  2. Combine peaches, sugar, corn starch and water in large sauce pan. Brin to a boil.
  3. Stir constantly for 1 minute then remove saucepan from heat.
  4. In large bowl, combine flour, sugar, baking powder and salt. Stir in butter and almond milk.
  5. Combine flour mixture with peach mixture. Place in deep dish pie pan.
  6. Bake for 25-30 minutes.
  7. Enjoy while warm with dairy-free ice cream (I tried the snickerdoodle icecream by So Delicious)

Recipe inspired by

Barbecue Cauliflower


1 head of cauliflower

1 cup barbecue sauce (I found some soy-free organic sauce at Kroger)


  1. Cut cauliflower into florets/bites.
  2. coat the florets in the bbq sauce.
  3. place on foil covered baking sheet and drizzle excess sauce on top.
  4. Bake at 400 degrees for 45 minutes, tossing and adding more sauce every 10 minutes.

Double Chocolate Cookie Dough Bites (makes ~ 32)

These are super easy to whip up on short notice! And taste great!
3/4 cup all-purpose flour
6 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tbsp. butter, melted and cooled
1/4 cup unsweetened applesauce
1/2 tsp. vanilla or imitation vanilla extract
1/2 cup light brown sugar
1 cup powdered sugar
1. Mix flour, cocoa powder, salt, melted butter, applesauce, vanilla, and brown sugar in a large bowl. Then gently stir in chocolate chips.
2. Place in refrigerator for 20 minutes to cool.
3. Then form quarter-sized balls and place in bowl of powdered sugar and cover them.
4. Store on wax paper in keep refrigerated.
Recipe inspired by Amy’s Healthy Baking.

Vegan Peach Cobbler (serves ~12)

I made this dish for a potluck for the Fourth of July and it was hit! A lot of my friends are vegan, vegetarian, dairy free, or some other type of restriction so this was the perfect all-american dish for the festivities! I also encourage you to go pick some fresh peaches at an orchard near you, because nothing is better!

peaches, sliced
1 1/2 cups sugar
1/2 cup water
1/2 cup butter
1 1/2 cups flour
1 1/2 cups almond milk
2 tsp. vanilla or imitation vanilla extract
2 tsp. cinnamon


1. Preheat oven to 350 degrees.

2. In a large pot, combine peaches, 1/2 cup sugar, and water. Mix well and bring to a boil. Simmer for 15-20 minutes or until peaches are cooked down.

3. In another large pot, melt butter, 1 cup sugar, and almond milk. Slowly stir in flour and stir until thick. Clumps are encouraged.

4. Combine peach mixture with flour mixture in one pot, stir. Pour mixture into deep pie dish. Sprinkle cinnamon on top, you can’t have too much!

5. Bake for 35 to 40 minutes. (Batter will rise to top during baking).

6. Serve warm with ice cream! I used So Delicious’ new snickerdoodle flavor (yum!).

Recipe originated from The Southern Vegan

Mat and Cassie’s Master Chef Cook-off Round 1: Red River Boat

My awesome friend Mat and I are having a foodie competition like no other… Or maybe a lot like Master Chef, but, that’s beside the point. Anyway, we are cooking for atleast three rounds to win the ultimate title: “The Winner.” Here’s how our competition works, we come up with a challenge for each round. Then we cook a meal for each other that corresponds with the challenge. We then rate the meals as unbiased as possible by 1) Nutrition: 10 pts 2) Creativity: 10 pts 3) Presentation: 10 pts. and 4) Flavor: 10 pts for a total high score of 40 points. We are inspired by our lovely little town Athens, OH and the amazing farmers market we have every Saturday. All of our meals will be vegetarian and use as much locally grown produce as possible. Let the games begin!

This challenge is called Red River Boat. The main color of the dish must be red and resemble a boat. Remember to use as much locally grown produce as possible, nutrition is key!

Chef: Cassie 

Meal: Red Quinoa Stuffed Peppers

Here’s her recipe:

Ingredients:red quinoa stuffed peppers

2 bell peppers

1 1/2 cups diced medley tomatoes

2 carrots, shredded

1/2 white onion, diced

2 cups spinach 

1 garlic clove, minced

1 cup red quinoa

1/2 cup uncooked black beans

3 tbsp. olive oil

1 tbsp. cumin

1 tsp. of salt

1/2 tsp. of black pepper

topping: optional but oh-so-good

1 cup finely shredded montery jack cheese


1. In a small pot, bring 2 cups water to a boil. Add raw black beans and reduce to medium simmer for 20-25 minutes or until black beans are cooked through. Drain and rinse.

2. While black beans are cooking, start red quinoa on another burner. Bring 2 cups of water + 1 tbsp. olive oil to a boil. Reduce to low heat, add in quinoa, let cook for 15-20 minutes, or until tails appear.

3. While both black beans and quinoa are cooking, start chopping veggies. Cut 2 bell peppers in half and partially gut out seeds (I like to keep the stems on for presentation). Cut up onion, garlic, medley tomatoes. Shred carrots.

4. In a large deep pan, add 2 tbsp. olive oil and garlic. Let garlic simmer on medium heat for 2-3 minutes. Then add onions and carrots, and spinach for 5 minutes. Then add medley tomatoes for 2 minutes. By this time, black beans and spinach should be completely cooked. Add in black beans first, then quinoa. Let cook together (you may need to add a bit more oil) for about 5 minutes. Add salt, pepper and cumin.

5. Preheat oven to 375. Take the mix off heat. Then gently stuff each half pepper with the mix. place in baking pan with 1 inch water. Top the peppers with shredded monetery jack cheese, you can’t have too much. Then cover the pan with foil.

6. Cook at 375 for 20 minutes. Then remove foil and continue to cook for 10 minutes.

7. Serve and enjoy.


Chef: Mat

Meal: Veg-Chana Masala

Here’s his recipe:

Ingredients: IMG_7707
1 can pre-cooked garbanzo beans

1 tbsp. olive oil

1 tsp. dried parsely

1 tsp. dried basil 

5 medium-sized tomatoes

Curry powder (combination of cumin, turmeric, salt and pepper)

1 clove garlic, minced

Dash of ginger, fresh or powder

4 servings broccoli

1 onion

1 zucchini


1. In a pan, add pre-cooked garbanzo beans, 1 tbsp. olive oil and a combination sprinkling of dried parsley and basil.

2. Simmer on low while you dice 5 medium-sized tomatoes.

3. Add tomatoes, a good helping of curry powder (turmeric, salt and pepper with a dash of cumin), fresh garlic, and ginger (fresh or powder); continue to simmer on low-medium heat for 20-30 min.

4. During the full simmer, sauté broccoli in a separate pan for 3 minutes. Add sliced onions, diced garlic and zucchini and cook for 6 minutes or until soft throughout.

5. Add vegetable sauté to the tomato/chickpea combination and simmer for a final 5 min on low.

6. Add curry combination to cooked rice and enjoy!

Cassie’s final score was 32.5, Mat was close behind with a 31.5. Cassie wins round 1! She tends to be a “sore-winner,” the type who makes everyone feel bad that she won. But, Mat is not discouraged. Both are excited for round 2! Leave challenge ideas in the comments section below!

Mango salsa

In honor of World Meat Free Day {today}, I am posting this delicious totally vegan/vegetarian party snack to celebrate! Go veggie!  


1 mango

1 avocado

1/2 sweet white onion

6 medley tomatoes

3 tbsp. Sesame, sunflower, or olive oil

1 tsp. lemon juice

Sprig of fresh cilantro

Pinch of salt

Pinch of freshly ground black pepper

1. Chop up the mango, avocado, white onion and tomatoes into small bits. 

2. In a large bowl, mix the veggies with the oil, lemon juice, salt and pepper. 

3. Chop up cilantro and sprinkle on top. 

4. Enjoy with blue corn tortilla chips! 

Vegan Banana Bread (serves ~8)

I’m back at it with my vegan baking, I can’t help it! Besides, I don’t hear any of you complaining 🙂 Anyway, got some rotten bananas and not sure how to make a banana bread with milk, eggs or soy? Well, I’ve got the recipe right here! Enjoy!

Ingredientsbanana bread

2/3 cups light brown sugar

1/3 cup sunflower oil

1 cup mashed bananas (~3 bananas)

2 cups flour (not sure how other flours might work with this one)

1/4 cup crushed walnuts

2 tsp. baking powder

1/4 tsp. baking soda

pinch of cinnamon


1. Preheat oven to 350.

2. Mix the flour, walnuts, baking powder, baking soda, and cinnamon in a large bowl. The slowly pour in the oil and mashed bananas.

3. Pour the mix into a greased 9×13 bread pan.

4. Bake for 40-45 minutes, check center with fork before removing from oven.

5. Let cool for 10 minutes, then serve.


A Simple Chickweed Salad for One

Have I mentioned how much I love the farmers market in Athens, OH? Well, I’m saying it now! This place is amazing for fresh, organic, family-farmed produce! The farmers are all so friendly and willing to talk about their goods. Have you thought about where your food comes from? Anyway, my good friend Greg Howard from Gibson Ridge Farms gave me some chickweed last weekend and I decided to experiment! I came up with this simple, easy to make, delicious salad! Don’t eat too much though. Chickweed is a diuretic, and too much can make your stomach upset. It is jam-packed with nutrition and has many natural health benefits! Anyway, I could talk all day, here’s the recipe!


3 ounces of chickweed (1 cup-ish)

1 tbsp. olive oil

1 tbsp. lemon juice

1 tsp honey

1/4 tsp minced garlic

pinch of salt and pepper

2 tbsp. of feta cheese


1. Wash the chickweed thoroughly.

2. To make the dressing, mix together the olive oil, lemon juice, honey, garlic, salt, and pepper until well blended.

3. Pour the feta and the dressing over the chickweed. Voila!


BONUS RECIPE: Chickweed tea, great for seasonal allergies and asmtha (my roommate says it really did the trick).


1 cup water

1 ounce chickweed

2 tablespoon lemon juice

1 tsp LOCAL honey for sweetener


Bring water, chickweed, and lemon juice to a boil then turn the heat down to medium and let it simmer for 5 minutes. Drain the chickweed from the water into a cup and add honey for sweetener.


Let me know if you have any chickweed recipes or have any suggestions for other out-of-the-ordinary foods I can make recipes with! 🙂


Coconut breaded Shrimp (serves 4)


4 servings of large pre-cooked shrimp (~6 per person)

1 cup of bread crumbs, I like to use cornflake crumbs for this recipe

1 cup of shredded coconut

1 tsp sea salt

1 tsp of ground black pepper

1/4 cup melted butter or coconut oil

1 cup flour

4 tbsp. cooking oil


1. Set up your stations to make preparation go buy quicker. First have a place for shrimp, then a station for flour, then a station for the melted butter or coconut oil, then a station for the breading and then the pan, filled with 4 tbsp. of cooking oil. Trust me, this makes the process so much easier.

2. For the breading, mix the coconut, bread crumbs, salt and pepper together in a bowl.

3. Roll the shrimp in the flour, then coat them in the butter or coconut oil, then roll them in the breading, then plop them in the pan.

4. Let the fry on each side for 2-3 minutes or until breading begins to become crunchy.

5. Once the shrimp are done cooking, dry them out on a paper towel, they tend to be a little greasy if you don’t.

6. Serve and enjoy! I like to have these with just a simple side of brown rice but they are good with mixed veggies, salads and pasta dishes as well!

Potato Parsnip Soup (serves ~4)

Go grab the last of those parsnips at the farmers market before they’re out of season, because this soup is to die for!

Ingredients:parsnip soup

2 large potatoes

2 parsnips

2 tablespoons water

3 cups of unsweetened almond milk or (my new favorite) Cashew milk

1 1/2 cups water + 2 veggie broth cubes 

1/4 tsp. salt

1/4 tsp. pepper

4 ounches of shredded white cheddar cheese

optional: croutons to garnish the soup


1. Cut up the potatoes and parsnips and put them in a microwave-safe dish with 2 tbsp. of water.

2. Put the dish in the microwave for 10 minutes or until the parsnips and potatoes are soft enough to puncture with a fork easily.

3. Once the potatoes and parsnips are soft, put them in a blender with the milk of your choice, and atleast some of the broth if not all. Blend it up until it is a smooth mixture.

4. Put the mixture in a large pot with the rest of the broth, salt, pepper and cheddar cheese. Make sure there are no lumps and it is nice and smooth.

5. Let cook on medium heat for 20 minutes. Then remove heat and serve! I garnished my soup with some lovely garlic croutons I got at Earth Fare!