Isa Chandra’s Chocolate Zucchini Bundt Cake

This is yet another from the “Isa Does It!” cookbook. I am completely won over by her very simple, delicious and vegan recipes. As I am sitting mid-air on the way to Germany, I try my best to remember the days which I guiltlessly ate this chocolatey sweet moist cake first thing in the morning. There is absolutely no taste from the zucchini. All of the goodness of that beautiful vegetable adds to the moistness and the healthy-fibre of the cake.  Continue reading

Dark Chocolate Almond Brownies (Vegan)

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

Oriental Cashew Cookies

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

Super Easy Key Lime Pie

Sitting here again, about to type another post and wondering what exactly do I know about St. Patrick’s day?… I’ll be honest and admit that I don’t know much to it. With the help of google, I finally realize what “shamrock” is—a clover. I’m probably the last person to find out. But did you know, the shamrock was used to represent the Holy Trinity?  Last night some colleagues from work went to the St. Patty’s campus pub night and invited me to tag along. But after a week of busy projects and definitely sleep deprived, I diverted home instead. 

Anywho, I thought I would share a little something to contribute to the wave of green coloured recipes and hey, it is my favourite colour. This Key Lime Pie is very lightly adapted from Blogilates. Cassey has a really cool series called Cheap Clean Eats. The original recipe is linked here, and it’s also no-bake and vegan. I love the simplicity of the recipe and it’s so creamy. Continue reading

Sweet Potato Pie

As it happens, I was already more than half way through mixing all the ingredients together until the shock sunk in. Cooking’s worst nightmare —a missing ingredient. No canned pumpkins. Out goes the pumpkin pie recipe I was looking forward to. But this is a happy, delicious story too. Give these a go for a snack, or even breakfast.

Continue reading

Coconut Matcha and Spiced Date Balls

Something that hasn’t appeared in the kitchen for a while are date balls. There is usually a package of dates lying around but the thought of pulling out the blender has been a long shot. Not today! I am inspired by the many holiday recipe posts, especially CaylaCooks’ date balls post. These date balls can also be molded into a container and sliced into bar shapes like Larabars for on-the-go snacks.  Continue reading

Kale Wraps and Pumpkin Pie

It’s Thanksgiving Weekend again and I’m extra thankful for the time that reading week is placed this year. Before heading home on the last day of the week, I grabbed some organic kale from one of our campus gardens. It’s been on my eye for weeks! A friend made a great suggestion to use them as wraps. I added some brown rice, sauteed greens, tomatoes, pineapple, cranberries and vegan pesto.
I’m sticking to my go-to pumpkin pie recipe this year again. It was a first baking through midnight and quite therapeutic to the busy week. Lately I’ve been into making homemade almond milk; recipe will be posted soon but it is also easy to find online. If you have made your own before, you’ll know that there is a huge amount of almond pulp residue. It’s too much of a waste to throw it out. I used that goodstuff as the crust of the pie, along with some maple syrup and coconut oil.  Fun fact, it was just National Pumpkin Pie Day.  Foodimentary is a fun read, I like scrolling through the National Food Holidays and reading about other events in history Continue reading

Vegan Chocolate Truffles

I only realized now as I write that the video had the recipe in the description box. I wish Laura (from the video) mentioned her measurements as she was making the recipe. My measurements were approximately estimated, but they worked out too. The coconut shreds are replaced by the medjool dates.

Vegan Chocolate Truffles
Adapted from Taste Made

1 1/2 cup walnuts, soaked in water overnight
7-8 medjools dates, pitted
3  to 4 tbsp cocoa powder
pinch of salt
1 tsp vanilla extract
2 tbsp maple syrup
3-4 tbsp coconut oil

cocoa powder for dusting

1. First blend the walnuts to small pieces. Add in dates and the rest of the ingredients. Blend until desired consistency. I like to leave some chunks of walnuts for a crunchy bite.
2. Refrigerate for 30 mins or until the batter is firm.
3. Roll 1 tablespoon of batter into balls. Roll in cocoa powder.
4. Keep refrigerated.

Here I was thinking of a way to make these look nice.
Of course, just throw on some garnishes.  Some ideas for garnishing: cayenne pepper, matcha powder, sea salt, dried tea flower.

St. Jacob’s Market

As mentioned in the last post, I made Kristin’s Almond Joy Brownies this week. It is super healthy, delicious and chocolatey. I will be making these again. The recipe called for agave but I regret buying my agave nectar in a hazelnut flavour because it tastes nothing like it and is not the greatest. I opted for brown sugar instead. Even though my brownies were slightly crumbly, it was still dense and moist. Last night we went to Vincenzo’s an Italian grocery store. We chose an assortment of salads and some spanakopita for dinner. I love this Italian shop!This morning we headed to St. Jacob’s Market and a nearby outlet mall.  Hello Gordan Ramsay, nice to see you here.
There was a huge diversity of shops and food.
I love this picture of Jona! I can’t help myself from laughing every time I see this. We sampled many different foods, a chocolate mint fudge, peanut brittle, hummus and tabbouleh, cheese, popcorn and more. We had some smoothie and lastly the famous St. Jacob’s apple fritters. It’s not the usual Tim Horton’s apple fritters, they had a special ring of apple inside the donuts.

Vegan Ice Cream Sandwich with Banana Soft Serve

I made these ice cream sandwiches about two weeks ago and put most of them away in the freezer because the weather was cold. Today is even more humid than yesterday therefore it calls for ice creams sandwiches. Who doesn’t like a cold little indulgence on such days?

While I was searching for a new vegan cookie recipe, I found Katie’s Copycat Chocolate Brownie Vitamuffin recipe. I highly recommend Katie’s recipe, it even incorporates pumpkin puree.
I cut back on a few tablespoons of sugar and I am pretty sure I added a bit too much salt, my first batch came out a tad unpalatable. My cookies were a little plain to taste, but it also was not worth throwing away.  Luckily I always keep chopped frozen bananas in case I need them in smoothies. The amount of bananas use in the recipe made more than enough for 6 ice cream sandwiches. Extras can be frozen in a plastic wrap-lined container.

They are super easy to make. Now I have no excuse to buy frozen treats from grocery stores. Continue reading