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.

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!




Spinach and Shells (serves ~4)

My roommate and I accidentally bought 5 lbs. of spinach and needed some inspiration for what to do with all of it! After searching high and low for a new and delicious recipe, we ended up making up our own… and boy was it goooood!


1 box of shell pasta

10 oz. of spinach (remove stems)

1 clove of garlic

2 tbsp. of olive oil

1 red bell pepper


1. Boil the pasta and the spinach in the same pot for 8 – 10 minutes or until pasta is cooked.

2. While the pasta is boiling, mince the garlic and simmer it in the olive oil in a large cooking pan.

3. Slice the red pepper into thin strips and saute it in the pan with the garlic.

4. When the pasta is cooked, strain the pasta and the spinach, get as much water out as you can.

5. Saute the pasta and spinach with the peppers for about 5 minutes until the pasta becomes a golden brown.

6. When it’s ready, sprinkle on some feta or some mozzarella and enjoy!

Noodle’s & Company Pasta Fresca replica recipe! (Serves ~4)

That’s right, I replicated Noodle’s & Co.’s Pasta Fresca. I’ve been trying for about a year now to get the measurements of each ingredient just right, and I finally struck gold! Just in case you don’t know about this amazing chain restaurant, Pasta Fresca is a delicious combination of garden veggies and noodles, very different from any regular pasta dish. I encourage you to try it! The most important thing to remember when making this dish is to use ALL of the ingredients, you can’t forget a single one or it will not taste the same. Let me know what you all think!


1 box (4 servings) of penne noodles

4 cups of spinach

2 tomatoes

1 tsp. of minced garlic

1/2 cup of olive oil

1/2 cup of garlic flavored red wine vinegar

1/2 cup of white cooking wine

1/2 tsp. of basil

1/2 tsp. of oregano

pinch of pepper

pinch of salt

extra: 1 cup of feta OR parmesan cheese


1. Cook the penne until soft and chewy. While it is cooking, prep your veggies. Take the stems off of the spinach and cut and deseed your tomatoes.

2. Prepare a large frying pan with the olive oil, garlic flavored red wine vinegar, white cooking wine and minced garlic. No matter how many servings you are making, make sure that you have equal parts olive oil, red wine vinegar and white cooking wine.

3. Once the noodles are cooked, drain them thoroughly (no excess water), and put them in the frying pan along with the spinach and tomatoes and spices.

4. Saute the ingredients in the pan on medium heat for 5-7 minutes until the oil/wine mix has been absorbed by the noodles and spinach.

5. Turn the heat off and mix the cheese in evenly in a large bowl.

6. Enjoy!!

Vegan Lemon Coconut Snowballs (~ 2 dozen)


1 cup butter, softened

1/2 cup powdered sugar

2 tsp. of vanilla or imitation vanilla extract

2 1/4 cups all-purpose flour

1 1/2 tbsp. grated lemon zest

1/2 tsp. salt

1 cup of sweetened coconut flakes

1 1/2 cups powdered sugar


1. Soften butter and beat in large bowl until it becomes fluffy.

2. Slowly add in 1/2 cup of powdered sugar and vanilla as you beat the butter.

3. Now add in flour, lemon, and salt, still beating at medium speed.

4. Finally, add in coconut flakes.

5. Once the dough is evenly mixed, cover bowl and refrigerate for 30 minutes.

6. Preheat oven to 350. Form 1″ balls and place 1″ apart on a greased baking sheet.

7. Bake for 15-20 minutes until bottom of cookies are golden brown.

8. Remove cookies from oven and place on a cooling rack for five minutes. While the cookies are still warm, roll them in powdered sugar.

9. Let cookies cool completely and roll them in powdered sugar again.

10. ENJOY!


Recipe inspired by My Recipes

Garden veggie couscous (serves ~1)

We have a refrigerator full of veggies from various gardens so we’ve been experimenting new recipes. I love couscous so this one made my day! I’m sure it would be good with shrimp or just cheese on top but I like to make my dishes vegan and leave the toppings to you! Hope you enjoy!


1/2 cup water

1/3 cup uncooked plain couscous

2 tbsp. olive oil 

1/2 tsp. minced garlic

1 tsp. lemon juice

1/2 cup of chopped baby tomatoes

1/2 cup of chopped yellow squash

1/2 cup of chopped green bell pepper

a pinch of ground black pepper

pinch of basil

a pinch of salt 

and a pinch of parsley


1. First, prepare the couscous! Bring the 1/3 cup of water to a boil and stir in the 1/2 cup of couscous. Let stand for 5 minutes and fluff with a fork.

2. Next, sauté the veggies, garlic, lemon and spices in a pan until the veggies become soft.

3. Lay the veggies over the couscous for a delicious combination of garden flavors!


Vegan Chocolate Chip Cookies (makes ~36)


2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup  butter, softened 

1 ½ cups light brown sugar, firmly packed

2 teaspoons vanilla or imitation vanilla

3 tablespoons almond milk

1 (10 ounce) package semi-sweet chocolate chunks


1.  Preheat your oven to 375°

2. Combine the flour, salt, and baking soda in a medium sized mixing bowl and stir well.

3. In a large bowl, combine the butter, brown sugar, vanilla, and milk, and beat using an electric mixer on medium speed until well blended.

4. Slowly add the dry mixture to the wet mixture, and mix on low speed until well blended.

5. Stir in the chocolate chunks by hand until they are distributed relatively evenly throughout your cookie dough.

6. Spoon your cookie dough onto a greased cookie sheet, spacing 2 inches apart.

7. Bake cookies on the center rack of your oven for 10 minutes or until the cookies are golden brown around the edges.

Enjoy with a tall glass of (non-dairy) milk!