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.

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! 

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. 

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.

Vegan Thumbprint cookies (Weight Watchers)

My mom has recently started the Weight Watchers Challenge and has lost 14 pounds! I am so proud of her for getting healthy. But, this leaves me with yet another special diet to work around when baking/cooking for my family. Trying to search vegan cookie recipes that also have point values for WW is next to impossible. Thankfully, we both had a craving for thumbprints, and I was able to modify the orginal WW recipe to make it soy-free, dairy-free, egg-free and only 2 points for those who are watching what they eat! Oh, and I forgot to mention that they are delicious! Now this recipe calls for rasberry jam, but I believe that if you are on the WW diet, the jam just has to be sugar-free and the points will remain the same. We used two different kinds of strawberry jam to make these, half sugar-free, half regular because I like my farmers’ market jam way more than Smuckers. Let me know what you think of the recipe and maybe I’ll try to find more soy/egg/dairy-free, Weight Watcher friendly recipes!


2 cups all-purpose flour  

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cups sugar or cane sugar

1/3 cup butter, softened

1/4 cup almond milk

1 tsp. vanilla or imitation vanilla extract

1/2 cup sliced almonds, lightly toasted and chopped

Olive oil cooking spray

1/3 cup reduced sugar raspberry jam or any sugar free jam of your choice



1. In a large bowl, combine the flour, baking soda and salt.

2. In another bowl cream together the butter, sugar, milk and vanilla extract.

3. Combine the flour mixture with the butter mixture and add in the chopped almonds.

4. Form the dough into 1-inch balls and place them 1-inch apart from eachother on a greased baking sheet. You should be able to make about 32 balls. Then, use your finger, or a small spoon to press a shallow divet into the top of each ball.

5. Then scoop a small amount of jam into each divet and bake the cookies for 10-12 minutes at 350, unitl the bottoms of the cookies are golden brown.

6. Wait a few minutes for the cookies to cool before placing them on a cooling rack.

7. Enjoy!

Original recipe at

Vegan Carrot Cake + Buttercream frosting (serves ~ 12)

Fall is here! The leaves are changing and the weather is just right for pumpkin carving. To celebrate the most beautiful season I made a delicious fall dessert: vegan carrot cake! I must say this is the best vegan dessert I have made thus far. Hope you enjoy!

Ingredients for Carrot Cake:carrot cake

1 1/8 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. of salt

1/4 cup of cinnamon applesauce

1/2 cup of original almond milk

1 tsp. vanilla or immitation vanilla extract

1/2 cup of sugar

1/4 cup melted coconut oil

1 cup of finely grated carrots

1/4 cup of finely chopped walnuts

For the buttercream frosting:

1/4 cup of non-hydrogenated shortening

1/4 cup of non-hydrogenated butter

1 3/4 cup of powdered sugar

1 tsp. vanilla or immitation vanilla extract

1/8 cup of coconut milk creamer

(Mix the shortening and butter together until fluffy then add in the sugar, vanilla, and creamer)


1. Preheat oven to 325 and grease a 9x5x3 inch loaf pan.

2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

3. In a separate bowl, mix together the applesauce, almond milk, vanilla extract, sugar and coconut oil.

4. Mix the dry ingredients with the wet ingredients.

5. Fold in carrots and walnuts until evenly mixed.

6. Pour the mix into the greased man and bake for 40 to 45 minutes, check with a toothpick before removing from oven.

7. Wait until the loaf is completely cool (about 2 hours) and frost.

Cake recipe inspired by Love & Lemons.

Frosting recipe inspired by