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

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

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.


Mini Apple Pies (makes 12)

Happy {Almost} Valentine’s Day!

I was in a loving mood and made my roommates mini apple pies. There’s a secret ingredient in these that makes them so mouthwateringly delicious… it starts with L and rhymes with dove. Anyway, I thought these might be a cute treat for whomever you show some love to this V-day! I love all of my followers ❤

For the dough you will need:mini apple pie

For my dough I used Immaculate Baking Company pre-made crusts. If you want to make your own you’ll need:

2 cup of all-purpose flour

1/2 cup water

1 cup of butter

1 tsp of salt

For the filling you will need: 

5 apples, peeled

3/4 cups of sugar

6 tbsp. flour

2 tsp. cinnamon

You will also need:

1 12-cup muffin tin


1. Preheat oven to 425. You do not have to grease the muffin tin.

2. Roll out dough on a floured surface and use a 4-inch round bowl to cut out 12 mini pie crusts. Line each muffin cup with one crust, press the crusts around the top of each cup in a crinkle-cut pattern.

3. Peel and dice the apples into bite size pieces, spritz with lemon juice if you’re worried they might go brown too quickly. Then, in a large bowl, mix the apples, flour, sugar, and cinnamon.

4. Scoop just enough filling into each cup until it reaches the surface. It’s about 1/4 cup of filling.

5. For the top of my mini pies, I used a heart-shaped cookie cutter to make heart toppers for the pies. You could do something similar, or make a criss-cross pattern, or simply leave them exposed.

6. Put a small square of butter on the top of each pie. Bake in the oven for 10-12 minutes or until crusts are golden brown.

7. These are absolutely to die for right out of the oven. But, you can heat them back up again by sticking them in the microwave for 20 seconds. And don’t forget your milk!

Recipe found on… altered the time sequence and the crust pattern. 

Homemade Hot Chocolate (serves ~6)

One of the things I missed most when I had to say goodbye to soy and (most) dairy products was hot chocolate. There’s nothing better than curling up on a cold winter day with a blanket, a book and mug of hot cocoa. This recipe makes a great gift for someone, as well, because it is virtually allergy free and can be added to any milk (I’ve tried almond, cashew, and coconut milk with it).

Ingredientshot cocoa

6 tablespoons of Hershey’s cocoa powder

12 tablespoons of cane sugar

handful of mini marshmallows



Combine all of the contents together to make the mix. Then pour yourself a glass of milk and add in two scoops of the mix. For added sweetness I sometimes add a couple drops of vanilla extract. Heat for 2 minutes in the microwave and you have yourself a mug of homemade hot chocolate!

Disclaimer: Awesome Napoleon Dynamite mug not included. 

Peanut Butter Chocolate Dip (serves ~12)

Party snacks are one of my worst enemies. From gourmet veggies dips to homemade salsa, it’s all a soy-filled nightmare. So, what’s a girl to do but bring her own party snack to pass around? This peanut butter chocolate dip is quite tasty and super easy to whip up!

Ingredientschoco dip

3/4 cups peanut butter (I use Peter Pan Peanut Butter)

1 cup of original almond milk

1/4 cup maple syrup

1 tsp. vanilla or imitation vanilla extract

2 tbsp. sugar or cane sugar

2 tbsp. cocoa powder

pinch of salt

1 cup of Enjoy Life Chocolate Chips


1. Use a blender or electric mixer to mix all of the ingredients together, except for the chocolate chips.

2. Stir in the chocolate chips evenly.

3. Refrigerate for 1 hour.

4. Serve with graham crackers, marshmallows, apples or even cinnamon sticks!




Deep Dish Vegan Apple Pie (~12 slices)

applie pie sliceI made this pie for my annual Christmas dinner with the family. In fact, I made the entire feast! And it was all soy-free! Not only did my family swoon over this pie, they were amazed at how delicious the ham, sweet potatoes, noodles, veggies and greek salad (+ dressing) were even though they didn’t have soy, dairy or egg! Ahh, sweet, sweet victory. Let me know how your pie turns out!

Pie Dough Ingredients

2 cup of all-purpose flour

1/2 cup water

1 cup of butter

1 tsp of salt

Filling ingredients

6-8 assorted apples. I like to have a combination of Fuji, Gala and Pink Lady Apples.

1 tbsp. of lemon juice 

1/3 cup of white sugar

3 tbsp. flour

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp cinnamon

1 tsp. of vanilla or imitation vanilla extract


9 inch, deep dish pie dish 

Directionsapplie pie

1. First let’s make the dough. Mix the flour, water, butter and salt together and use your hands to knead it thoroughly. Once it is mixed, put it in the refrigerator.

2. Now for the filling! Peel the apples and cut them into thin slices. This process takes up to 20 minutes and your apples will begin browning before you’re done so continuously add lemon juice to the growing pile of sliced apples to prevent them from doing so.

3. Once the apples are sliced, add in the sugar, flour, nutmeg, allspice, and cinnamon. Then once it is fully mixed up, add vanilla extract.

 4. Take the pie dough out of the refrigerator and line a nine-inch, deep dish pie dish with the dough. Then add in the filling, do not add in the excess liquid, it will only make the pie filling watery.

5. Roll out the top layer of pie dough, place it overtop the filling, and press the edges together in a crinkle cut style.

6. Cut 4 small slits into the top of the pie. Cover the crust with foil so the edges don’t burn.

7. Place the pie into the oven and put a cake pan underneath to catch the drippings. Bake at 350 for 40 minutes. Then take the foil off the crusts and let the pie cook for 15-20 more minutes until the crusts are golden brown.

Vegan Zucchini Bread (makes 1 loaf)

zucchini breadSo you have leftover zucchini from the garden and you’ve stuck them in just about everything you imagined and there’s still some left. You’re zuked out! Well, I was in the same boat and I began searching for interesting recipes with zucchini, and happened upon zucchini bread! It’s vegan and soy-free and definitely worth a shot! Let me know how yours turns out!


1 1/2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. ground cinnamon

1 cup white/cane sugar

1/2 cups canola oil

2 tbsp. almond milk

1 tsp. vanilla or imitation vanilla extract

1 to 1 1/2 cups shredded zucchini (precise measurement is not necessary)


1. Your first question is probably about the zucchini. You don’t peel it first like a potato. You shred the whole thing, skin and all! And finely shred it, it looks similar to coleslaw when you’re done. Once you’ve shredded it, place it to dry on a paper towel or in a strainer over the sink. It secretes a lot of juice while you’re preparing the mix, and you don’t want the juice to saturate your batter.

2. Once the zucchini is shredded and put aside… Mix your dry ingredients in one bowl, and your wet ingredients in another. Then combine them and thoroughly beat it, no clumps!

3. Slowly add in the shredded zucchini. Until it is all evenly mixed.

4. Place the batter into a greased 9x7x5 bread pan.

5. Bake for 40 minutes at 350 and then check the inside of the bread with a toothpick. If it doesn’t come out clean, it isn’t cooked all the way through. Add two-minute intervals until it is done all the way through, shouldn’t take more than 45 minutes to bake thoroughly.

6. Be careful taking it out of the oven, any booms or bangs will make the bread cave in.

7. Let it cool for 30 minutes before serving. Enjoy!


Original recipe by Ashley Adams on About Food.

Twelve Days of Christmas – Day 7 (Vegan Chocolate MugCakes!)

Ladies and Gents, soy-free souls alike, we can now eat mini chocolate mugcakes, that are baked in the microwave! All thanks to this lovely blogger at!

Happy holidays everyone! Here’s the recipe:

Twelve Days of Christmas – Day 7.