Monthly Archives: May 2012

Vegan Soup For The Soul: Tomato Lentil Soup with Cumin and Fresh Dill

Though it’s almost June, many days I am making soups as we are having some cool and damp spells.  Those of you that have been with me for a while know that I love soups.  LOVE.  For a few reasons… (1) They are usually easy and quick to make. (2) Typically the batches are large… Continue Reading

“Magical” Oil-Free Vegan Salad Dressing! (gluten-free)

Cooking and baking is sometimes described as science… but I like to think of it more like magic.  Because sometimes an idea unfolds and is realized in food form with a way that is almost mysterious, yet very exciting! This week this magic happened with an idea for vinaigrette.  I actually had this concept in… Continue Reading

MONSTA! Cookies

I consider these cookies the sequel to my ever-popular “Super Charge-Me Cookies” from ed&bv.  And, like the super chargers, these come with a story. Our family was visiting my sister one afternoon, and she asked if we’d like a cookie.  *uh, yeah*!  When I think of cookie, I usually envision a smaller, two-bite kind of… Continue Reading

Three-Bean Salad (vegan and gluten-free; oil-free option)

I never tire of beans.  I eat them every day, and continue to find ways to love them!  Nature has given us different colors, sizes, shapes, and textures to enjoy -from a tender scarlet kidney bean to harder, creamy-colored chickpeas to delicate, tiny pink lentils.  To top that, they are packed with nutrition, and offer… Continue Reading

How To Make a Vegan Ice Cream Cake (with Sparklers!) and Fluffy Macadamia Mallow Frosting

Spring is a busy time as we have one girl’s birthday in April, and then another daughter’s birthday a couple of weeks later in May.  Our eldest turned eleven in April and asked for an ice cream cake.  Supposedly it’s the ‘cool’ thing to have at parties now.  I wasn’t worried, I’ve made them before…. Continue Reading

Plant-Powered Food Spotlight: Goji Berries!

A few years ago, goji berries were pretty ‘fringe’.  Now, we are seeing them in recipes and food products, as they truly are a very nutrient-dense “super food”! How are they so special?  To start, gogi berries are very high in antioxidants.  Antioxidants are measured by a scale called the ORACtest.  The ORAC value for gogi berries is usually… Continue Reading

Mother’s Day Pressies & Krispie Chip Cookies

Hello folks!  Did you have a lovely Mother’s Day weekend?  I hope you all had a chance to enter the Mother’s Day giveaway I hosted.  If you didn’t know about it, PLEASE subscribe to my blog.  That way you won’t miss out on any goodies! Speaking of goodies, this mama landed herself a shiny new… Continue Reading

Mother’s Day Cookbook Giveaway!

Happy Mother’s Day to all you hard working moms reading.  To celebrate YOU, I am giving away a copy of Let Them Eat Vegan!  And, if you already have Let Them Eat Vegan, then you may choose one of my other cookbooks (eat, drink & be vegan, Vive le Vegan!, or The Everyday Vegan)!  YAY!… Continue Reading

Orange Apricot Tea Buns

Tea buns were very traditional when I was growing up in Newfoundland.  In fact, you can go to just about any grocery store – or maybe any house – and find fluffy raisin-studded tea buns. While they were very traditional, I never loved them.  I guess it was that they didn’t have a lot of… Continue Reading

Bunk Beds, Blueberry Muffins, and One Cat Sitting Pretty

Occasionally I write non-food posts.  Yet, somehow food is often still connected.  I guess that’s true of anything in life.  Food IS connected to just about everything we do.  Like bunk beds.  You might think food has little to do with them.  Ahhh, but I have a story. See, we moved house back in December…. Continue Reading

Wildside Jar for green smoothies, thick and nut-based sauces and dessert purees. I use mine 1-2x/day.

Twister Jar is the BEST for healthy, homemade salad dressings and sauces

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