Grain-Free Ginger Cookies


  • 1 1/2 cups almond flour
  • 2 tablespoons coconut oil, liquid
  • 1/4 cup pure maple syrup
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons ground ginger
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon baking soda


  1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge to make sure it’s nice and firm before scooping.
  2. Preheat the oven to 350 and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.
  3. Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Serves 12.

Note: You want to start with all your ingredients as close to room temperature as possible. This is because the coconut oil solidifies at 75 degrees. So, if you mix it with cold ingredients, it clumps a bit and this can drastically alter how your cookies come out. Trust me, I’ve been impatient before and the cookies I got were flat and off.


Toasty Oven Chickpeas


  • 1 15.5 oz. can of Chickpeas [garbanzo beans] (we use organic)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • olive oil, for coating chickpeas
  • salt/pepper to taste
  • hot sauce or other spices (curry) optional


  • Pre-heat oven to 400 degrees
  • Drain, rinse and pat dry the Chickpeas
  • In medium sized bowl, toss Chickpeas in olive oil
  • Add spices/ salt & pepper and coat Chickpeas thoroughly
  • Spread out on a parchment lined sheet pan
  • Place in the oven for 40-50 mins. stirring around the Chickpeas every so often to ensure proper browning.
  • Remove from oven and let cool entirely before eating.

via: Being Vegan Eats

Aloo Gobi Mutter

  • 2 cups cubed potatoes (medium size cubes)
  • 2 overflowing cups of cauliflower florets (large florets broken or cut to a medium size)
  • 1/3-1/2 cup peas
  • 1 green chili chopped or to taste
  • 1 Tablespoon garlic chopped
  • 2 teaspoons ginger chopped
  • 1 Tablespoon canola oil or mustard oil or any oil with high smoke point
  • 1 teaspoon cumin seeds
  • a generous pinch asafetida(hing) optional
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder or freshly crushed coriander seeds
  • 1/4 teaspoon cumin powder
  • 1/4-1/2 teaspoon chili powder or cayenne
  • 2/3 teaspoon salt or to taste
  1. In a large pan, add oil and heat at medium.
  2. When hot add the cumin seeds and mix for half a minute.
  3. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
  4. At this point you can go 2 ways, 1) Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue. 2) Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
  5. Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
  6. Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.
  7. Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup or Naan flat breads.
  8. For variations Use mustard seeds along with cumin instead of the spices used, or garam masala. Add some chopped tomato with the peas for a wet version, skip the peas and so on!

via: Vegan Richa

Homemade Almond Milk


  • 3 cups filtered water, chilled
  • 2 cups ice
  • 1 cup organic raw almonds, soaked overnight
  • 6 fresh Medjool dates
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt


  1. Into a high-speed blender, place water and ice. Add almonds, dates, vanilla, and salt.
  2. Blend on high-speed for one minute. Drink immediately, or refrigerate in a glass jar for up to two days.


  • Prefer plain almond milk? Leave out the vanilla and salt
  • Make a hazelnut milk by substituting hazelnuts for the almonds
  • If the Medjool dates aren’t fresh, soak before using
  • Want a smoother almond milk? Strain the milk through a cheese cloth

via: VegNews

Slow Cooker Curry over Sweet Potatoes

Here’s an easy and healthy slow cooker recipe that’s just perfect for the dropping temperatures.


  • 1 package very firm tofu, cubed (optional)
  • 1 yellow onion, chopped
  • 2 cloves minced garlic
  • 1 teaspoon roasted red chili paste
  • 2 tablespoons coconut oil
  • 1 tablespoon mild curry powder
  • 1 teaspoon dried thyme
  • 1 cup canned diced tomatoes, with juice
  • 1 can coconut milk
  • 1 red bell pepper, seeded and diced
  • 6 green onions, white and green parts, thinly sliced
  • Salt and black pepper to taste
  • 2 sweet potatoes
  • More coconut oil


In a skillet or wok, heat coconut oil over medium heat. Add onion and stir-fry until softened. Add garlic, chile paste, curry powder and thyme and stir-fry 2 minutes. Add tomatoes, with juice, bring to a boil, stirring and scraping the pan.

Transfer everything in the pan into your slow cooker. Add coconut milk and season to taste with salt and pepper. Cover and cook on high for 2 hours. Thirty minutes before it’s done cooking, add the tofu, if using.

Prepare your sweet potatoes: Preheat your oven to 425 degrees. Peel your potatoes and slice them into quarter-inch rounds. Lay rounds on a parchment-covered cookie sheet and rub coconut oil onto the exposed side of each round. Roast for 25 minutes, flipping over your rounds halfway.

At the 2-hour mark for the curry, add bell pepper and green onions, and cook another 15 minutes. Serve over warm, roasted sweet potatoes. Serves: 4.

Note: for an even easier recipe, serve the slow-cooked curry sauce over rice or noodles and forget the potatoes.


Sweet Potato Spice Cake

This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.

  • ½ cup raisins
  • 3 cups all-purpose flour
  • 1 Tbs. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ¾ cup vegetable oil
  • ½ cup dark brown sugar
  • ½ cup sugar
  • 1 cup plain almond milk
  • 2 Tbs. lemon juice
  • 1 medium sweet potato, peeled and finely grated (3 cups)
  • ½ cup finely chopped candied ginger
  • ½ cup chopped toasted hazelnuts
  • 1 8-oz. pkg. vegan cream cheese
  • 1 Tbs. agave nectar
  • ½ tsp. vanilla extract
  • ½ cup finely chopped candied ginger
  • ½ cup chopped toasted hazelnuts


1. To make Cake: Preheat oven to 350°F. Coat 10-inch round cake pan with cooking spray.

2. Place raisins in small bowl, and cover with boiling water. Let stand 10 minutes, then drain, and set aside.

3. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in bowl. Whisk together oil, brown sugar, and sugar in separate bowl; whisk in almond milk and lemon juice.

4. Stir flour mixture into oil mixture with spatula until thick batter forms. Fold in sweet potato, candied ginger, hazelnuts, and raisins. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool pan 10 minutes on wire rack, then unmold Cake onto wire rack to cool completely.

5. To make Topping: Whisk together cream cheese, agave nectar, and vanilla in bowl until smooth; spread over cooled Cake. Decorate top of Cake with candied ginger and hazelnuts.

via: Vegetarian Times

Pumpkin Pie Bars

I hope everyone is gearing up for a great Thanksgiving holiday tomorrow which is a day that has the potential to be a great time or a real drag for vegans. I’ve given some tips in the past that might help make things go a little smoother for you if you have a particularly carnivorous family. It also never hurts to pack along some of these pumpkin pie bars to win everyone over!

Here are some other vegan Thanksgiving ideas to get you started. Have a wonderful and safe holiday!


  • ½ cup pumpkin
  • ½ cup raw, unsalted almond butter
  • ⅓ cup maple syrup
  • ½ cup vegan chocolate chips
  • 2 flax “eggs” (1 tablespoon ground flaxseed and 3 tablespoons water for each “egg”)
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (less if you happen to be using roasted almond butter)


Preheat oven to 350 degrees. Oil a deep-dish glass pie plate with coconut oil. Set aside.

Put all ingredients except for the chocolate chips in a bowl. Stir well. Once all of those ingredients are incorporated, stir in chocolate chips.

Pour batter into your oiled pie plate. Bake 25 minutes or until the the edges are golden and the center is firm. Let cool completely before cutting into bars. These store well in the fridge, as the cold helps them set up a bit more.


Pumpkin Chocolate Chip Cookies

Hello, everyone! My sincere apologies for the delay since I last posted. Busy summer, new job, etc. etc. I won’t bore you with the details, but now that Fall is in full swing, I have some new recipes that I really want to share. The first one is a go-to pumpkin cookie recipe, just in time for Halloween. Enjoy!


  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ cup shortening or vegan margarine
  • 1-½ cups sugar (I often use half coconut sugar)
  • ¼ cup soy yogurt (vanilla, plain or maple)
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 cup vegan chocolate chips


Preheat the oven to 350 degrees. Put parchment paper on two cookie sheets.

In a medium bowl, combine the flour through cinnamon (all dry ingredients). Set aside.

In a large bowl, cream together your shortening/margarine with the sugar until it’s light and fluffy. Beat in the yogurt and then stir in the pumpkin and vanilla.

Gradually stir the flour mixture into the creamed mixture. When all combined, add chocolate chips.

Drop by the teaspoonful onto parchment. Flatten a bit with clean fingers. Bake for 12-15 minutes. Transfer to wire racks to cool.

Yield 50 cookies.