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No Bake Vegan Chocolate Pomegranate Cheesecake

I haven’t written a blog post in a while because it’s been crazy busy around here! I have created tons of recipes but can’t find the time to post them! I’m hoping after graduation it will get much easier to post more often.
I think the reason I’ve been so busy is because I’m consulting a few hours a week while trying to finish up a few projects and write my thesis. The good news in all of this is that I have finished the first draft of chapters 1 and 2 of my thesis. I usually leave things until the last minute so I think this is great progress.
Aside from working and writing I also try to take a breather every now and then and read a few pages of a fun book or watch a movie. Last July Eric and I bought season tickets to the Pantages theatre to see musicals. It has been really fun to go to musicals every now and then and just relax.

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Vegan Red Lentil Bolognese – dairy free and egg free

This vegan red lentil bolognese recipe came to me for two reasons. One of the reasons is that I want to start eating healthier in 2017, so this is really part of my New Year’s resolution. I can already tell this vegan red lentil bolognese is going to be a healthy staple for us in 2017. We already try to prepare healthy meals, but I want to add portion control and heartier grains into our diets. Meal prep and planning is not an issue for us. I plan our meals for the entire week (breakfast, lunch, dinner, snacks and desserts) on Fridays when we grocery shop. We then cut all of our veggies and cook our grains on Sunday. This system works wonders for us and our busy grad school schedules. With meal prep done on the weekends we are able to cut cook time down to about 30 minutes per meal. Since we cook 6 dinners, 7 lunches, and 7 breakfasts a week this is a huge time saver. Continue reading

Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.

What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. Continue reading

Classic Vegan Chocolate Chip Cookie Recipe

choc chip cookiesWho doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite.  Continue reading

Rum Balls Recipe – Vegan

Rum ballsWho doesn’t love rum balls?! Combining rum and chocolate is like the ultimate dessert, right? These vegan rum balls were actually inspired by a complete failure in the kitchen I experienced last weekend. We’ve been watching the olympics the past few weeks and I was inspired to try to make a traditional brazilian dessert, brigadeiros (but make them vegan). They are usually made with butter, sweetened condensed milk and cocoa powder. I recently found vegan sweetened condensed coconut milk in Sprout’s and really wanted to use it in a new recipe. Brigadeiros just seemed perfect. Continue reading

Vegan Enchiladas

Vegan Enchiladas
We’ve been on a Mexican food kick lately and I think these vegan enchiladas are my favorite so far. I don’t really like the vegan cheeses that you can buy from the grocery store so I decided to stuff these with with a potato filling and a tofu filling. Let me say that these enchiladas really hit the spot.

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