It looks like spring is slowly approaching. Some days the breeze is warm…yes, I said warm! Please don’t fall back to the cold dark days, Toronto. It’s been a while since brownies last made an appearance in the kitchen which is why I am just popping in to share my all-time favourite vegan brownie recipe. I found the Almond Joy Brownies from Hangry Tales and have made some changes over the many times I baked them. Check out Hangry Tales for many delicious and healthy recipes 🙂 The coconut flour gives the brownies a unique distinction, but if you don’t have it at home feel free to substitute with ground oats. This recipe is slightly more dense than a regular brownie, and the melted chocolate adds a subtle richness. At the same time, I think it has the perfect amount of sweetness and does not have the tooth-sticking gooey feel as it is a little more crumbly. I hope you enjoy it! Continue reading
You know it’s 10/10 when my mom takes seconds and asks for another batch. I love this cashew cookie recipe. There is a decent amount of prep work but after that the recipe is so easy. It has a different sweetness when compared to chocolate chip cookies and the coconut oil helps to accent the cashew flavour. Though the Lunar New Year has passed it reminds me of the sweets during those occasions. Continue reading
The weather is starting to heat up and these popsicles are the perfect treats. What’s better than a healthy fruit popsicle with a chocolate coconut coating? Kick those sugar, fat and additive loaded store bought treats away, I guarantee this one will be just the thing to quench your taste buds.
Despite that bananas are high in sugar, they also contain a good amount of fiber including the prebiotic inulin that helps to keep the digestive tract healthy. From the book “100 Foods to Stay Young”, bananas are beneficial for heart health due to its high levels of potassium, vitamin C and vitamin B6. Helps kidney function and eliminate fluid retention to reduce puffiness. Continue reading
Today was National Dessert Day. I happily indulged in some homemade larabars that I prepared a few days ago. Extra fudgy mmm…It was also my birthday, happy birthday to me. How beautiful is this set of flowers. Thank you to my friends April and Jenn for this special surprise.
The upcoming week will be a busy week in terms of school, I pretty much spent the day on my butt and giving it my all to avoid distractions. Last weekend was an amazing few days spent in Waterloo with my friends Mavis and Jona. I count that as my blessed birthday present.
And exactly one week ago was Thanksgiving here in Canada, which means…pumpkin! There are 3 recipes I will be sharing.
The first one is this pumpkin loaf. I mentioned in the last post that I found this recipe at the farmers market. After making some changes to the recipe and baking it at home, I am very happy with how it came out. It was not too sweet and was very moist and dense. Continue reading
I haven’t posted since the end of July because I sort of fell into a slump. Besides being lazy and using the computer much less, we have a special guest staying with us. He requires a lot of attention and energy, and he does motivate me to walk and run more than I am currently.Meatball is with us once again for a month while his owners are on vacation. It’s no surprise to hear him charging into my room in the morning. It’s funny that I can now somehow hear him running while even before I wake up, then I bolt up and wave my arms around to block him from jumping on me.
I will be heading to Taiwan in exactly a week and I had a lot of hustling to do with my housing search for the coming fall. Scheduling was very crammed and last minute but I also met with a real estate agent for a viewing of a unit minutes (walking) away from school. The view was magnificent, however the space and the price was sadly a thumbs down. Although I haven’t been posting, I’m still cooking and trying out some recipes. And I have a bunch of things lining up. I want to share the latest bit of the raw vegan cheesecake. It was requested from a colleague at work and I was excited to have others try it. I was nervous for their likings because it definitely tastes different from regular rich cheesecakes, but it received many approvals 🙂This is time around it is Chocolate Coconut Raspberry. I wanted to post a week ago but I thought the photos had been accidentally deleted. Little did I know that it was in another folder. It is a spin-off of the Chocolate Berry Swirl flavour made last time. The special ingredient for this one is coconut shreds.If you would like to see the recipe, you can take a look at vegan cheesecake #1 or #2 . Some changes to the basic recipe include:
- layered the plain filling first, and crumbled on top some frozen raspberries
- used about 3-4 tbsp cocoa powder for the chocolate layer
- added about 3/4 cup unsweetened coconut to the chocolate layer (but sweetened coconut would work too)
- layered the chocolate filling second and sprinkled on more coconut before freezing.
Some of my favourite things are pumpkin pie and coconut cream! For the love of pumpkin pie, it shall be year-around. The coconut cream referred to in the recipe is the solid part of a can of coconut milk. Refrigerate the can, when it is opened there will be a distinct separation between the solid and the coconut water. Continue reading