scary eyeball cookies.

eyeballI found this recipe on pinterest forever ago, and i knew one of these days I was going to get around to making it. I made it this year for halloween, and Im happy to report, these were a hit! Not only do they look great – they taste really great too! They taste like cake batter, they were very soft and kind of cakelike and super fun to make and to eat. The kids loved to eat the candy eyeball in the center!

I found the original recipe here.

I had to do some searching to find a vegan yellow or white cake mix, but I was able to find one. Just check the ingredeints – its out there!

  • 1 Yellow Cake Mix Box
  • ½ cup earth balance, softened
  • ½ tsp. vanilla
  • 1 8 oz. containter vegan cream cheese softened
  • 1 vegan egg replacer
  • green food coloring
  • powdered sugar
  • candy eyeballs
  1. Beat earth balance vanilla, egg replacer and vegan cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it’s the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

halloween cupcakes.

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The last of the halloween posts!
Just wanted to share these fun cupcakes I made.

I used the chocolate recipe from vegan cupcakes take over the world, but can also be found here, along with some vegan creme cheese frosting. I decorated with gummy worms, oreos and skittles! (you can uses m&ms or reeses if you arent vegan)

Since you need the filling on the both sides for the owl eyes, thats where the dirt cupcakes came in.
On the left over side that didnt have the filling, i put these in a blender and made “dirt” then dipped the tops of the frosted cupcakes into the oreos – then crammed some gummy worms in there. These were of course, the first cupcakes the kids went to! They love their gummies.

The owl cupcakes, i just split the oreos, placed some skittles for the beak and eyes, (I used frosting to “glue” the eyes down) and spiked up the frosting at the top for ears.

trail mix cookies.

trailmixcookiesI saw this recipe for trail mix cookies, and they seemed healthy and contained a pretty killer combination: bananas + chocolate + peanut butter.  Couldn’t resist. And bonus: no refined sugar AND gluten free. You would never tell – These cookies are very satisfying, so go ahead, eat one for breakfast and dont feel too guilty about it.

1 extra ripe banana, mashed
1/2 cup natural peanut butter
2 tablespoons coconut oil
, melted (but not hot)
1/4 cups pure maple syrup
1/4 cup almond milk
1 1/4 cups oat flour
1 Tablespoon ground flax
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup thick rolled oats

1/4 cup unsweetened banana chip meal (blend banana chips in blender/vitamix)
1/4 cup dry roasted peanuts
, roughly chopped
2 ounces chocolate chips

In a large mixing bowl, whisk together the mashed banana, peanut butter, coconut oil, and maple syrup, followed by the almond milk. Add the oat flour, flax, sea salt, and baking soda, and stir with a wooden spoon until combined. Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed.

Preheat oven to 325˚F. Prepare a baking sheet and set aside. Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand. Sprinkle with finely chopped peanuts, if desired. Bake at 325˚F for 14-15 minutes then transfer to a wire rack to cool.

Yield: 10-11 cookies
original recipe found here

baked pumpkin doughnuts.


Time to break out all things pumpkin, am I right?! I veganized this recipe and made some baked pumpkin donuts to make it feel more like fall around here.

4 tbsp. almond milk
1/2 tsp. apple cidervinegar
6 tbsp. earth balance, melted
2 c. unbleached all-purpose flour
2 tsp. aluminum-free baking powder
heaping 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg, fresh
1 c. canned pumpkin
1/2 c. brown sugar, packed
4 tbsp. maple syrup
Egg replacer equal to 2 eggs
1 tsp. pure vanilla extract
1 c. powdered sugar, plus more
1/4c. almond milk


  1. Preheat oven to 400 degrees.
  2. In a small cup, stir together almond milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt earth balance and set aside to cool.
  3. Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, and nutmeg, in a large bowl.  Set aside.
  4. Into the cooled butter, whisk in pumpkin, sugar, maple syrup, egg replacer, vanilla extract, and curdled almond milk until evenly combined.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, and almond milk, until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in about a tablespoon or so more of powdered sugar to thicken. Spoon extras around the top of each donut.

curry noodle bowl.

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I was quite pleased at how delicious this meal turned out! I found the original recipe here. I think this would be easy to customize and use what vegetables you had on hand, or work with what is in season. I also added tofu to mine.
Cant wait to eat the leftovers today! I prepped all my vegetables ahead of time, so this really came together quite quickly!

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can light coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (optional)
  • 4 tablespoons soy sauce
For the Bowls:
  • 4 ounces noodles. I used lo mein noodles; you can also use rice noodles, but be careful – they always get mooshy on me.
  • 1 tablespoon coconut oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • purple cabbage for serving
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving
  1. Noodles: Cook your noodles according to package directions, rinse and set aside.
  2. Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

peanut butter chocolate chip cookies (gluten free!)


I’m remembering this recipe b/c its a random gluten free recipe that doesnt call for strange ingredients! Once in a while I need to make something gluten free, and the only thing i can think of other than rice krispie treats are these black bean brownies, which might be for everyone because they have a REALLY rich, dark chocolatey taste. (they are super delicious though!)

So i was happy to come across this recipe, and modified it a bit – and really love how these turn out. Thye are crispy around the edges, but definitely chewy and sweet.  They have kind of a healthy taste to them, but in a good way. The chocolate chips round everything out.  Will be keeping these in rotation for sure!

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup melted coconut oil
1/4 cup natural peanut butter
1/2 cup lightly packed brown sugar
1/4 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 1/4 cup gluten-free rolled oats, blended into a flour
3/4 cup almonds, blended into a flour
1/3 cup dark chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.
2. Using a mixer, mix together the peanut butter and coconut oil until combined. Add both sugars and beat for a bit more. Beat in the flax egg and vanilla extract until combined.
3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. Fold in chocolate chips.
4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet.  There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart.
5. Bake for about 12 minutes until lightly golden. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

grilled corn salad.


Labor day has come and gone which means summer is sort of officially over. We celebrated the summer with last cook-out.  I decided to try something new and made this grilled corn salad. I’m only wishing I made it earlier in the summer because it was so delicious! Soon corn will be out of season….Definitely keeping this in the grilling rotation for next year!

  • 4-5 ears fresh corn, in the husk
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 teaspoons honey (or agave if you dont do honey)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 of a small red onion, finely chopped
  • 1 small cucumber, seeded & finely chopped
  • 1/2 small red bell pepper, finely chopped
Grill your corn on a hot grill in the husks, about 15 minutes. When cool enough to handle, peel back the husks and stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, and bell pepper; toss gently until everything is coated.

skillet pasta sauce.

One thing that seems to do well in my garden is tomatoes. And this year, like year’s past, I got alot of them.  In the past,  I’ve roasted them, made sauce in the crockpot,  and even added them to salsa.  This time I made a skillet pasta sauce and it turned out really delicious!

1/4 cup cashews
1/4 cup unsweetened almond milk
Dried pasta noodles
1 tspn olive oil
1 small onion, diced
4-6 cloves garlic, minced
2-3 Tablespoons nutrtional yeast
2-3 cups diced fresh tomatoes
3-4 handfuls spinach
3/4 cup packed fresh basil, finely chopped
2-3 tablespoons tomato paste

1. Place cashews and almond milk in vitamix and mix until smooth. If you dont have a vitamix, you will probalby need to cover your cashews with water and soak for a few hours; drain them and then put in blender with almond milk. set aside.

2. Prepare your pasta. While that is happening heat a wok with 1 tspn oil.

3. Add onion and garlic to wok, saute about 5-10 minutes.  Add tomatoes and continue to cook for about 10 minutes or so. Add spinach and cook until wilted.

4. Stir in the cashew cream, nutritional yeast, basil tomato paste, salt and pepper and cook for about 5-10 more minutes.

5. Add drained, cooked pasta to the wok and stir to combine the pasta with the sauce. Cook for a few more minutes, or until heated through. Season with more salt and pepper and add more basil if desired.

the best beet smoothie.


This year the beets in my garden turned out pretty small  – i think i planted them too close together; but that means they are smoothie sized! This one is pretty darn good!

1 cup coconut water
1 small beet, chopped
4-5 cubes frozen pineapple
1/4 cup frozen blueberries
1/2 orange, peeled
1 small apple, cored
handful or two of spinach (or kale)
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
Squirt of honey or agave (optional)

blend and enjoy! Add more water if its too thick. This made two smoothies.

hawaiian korean bowl.

I recently took a trip to portland and, as to be expected, ate the most incredible food. One night we went to one of the food truck parks and I chose the vegan bowl at Hawaiian Grill.  It was pretty tasty! It was red beans, brown rice, kimichi (the kimchi was SO good and spicy!), pickled cucumbers, avocado, spinach and drizzled with peanut sauce. I figured I could try to make a version when I got back and I took a stab at it. I have been trying to figure out more ways to eat kimchi, and I can add this bowl to that list!

Cooked beans ( i recently used this recipe and made THE BEST black beans from a bag using my crockpot)
Cooked Rice (I currently really love red rice)
pickled cucumbers ( You can use something like this recipe to make some)
steamed spinach
Seasame seeds
Peanut sauce (recipe below)

  • 1/4 cup salted natural peanut butter
  • 3/4 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1/4 lime, juiced
  • 1/4 tsp chili garlic sauce
  • hot water to thinPut in a mason jar and whisk together. Refrigerate until ready to use.

Assemble the bowls:
Put rice and beans in bowl; Add cucumbers and spinach. Add some peanut sauce; top with kimchee and avocado and sprinkle with seasame seeds.


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