My Vegan Halloween

Halloween is my favourite holiday. I love fall, I love dress-up, and I love ghost stories. More importantly, though, this holiday encourages more creativity than all others, and how could I not love that?! This year, I got to have fun making spooky vegan recipes and drinks, with a couple gluten-free options as well. Come into my blog lair, and let me show you…

Vegan, Caramel, Gluten-free Cheesecake (Yes Please)

The typical vegan cheesecake recipe involves a cashew base. Having over-indulged on all things cashew at the start of my vegan journey, I developed a bit of a sensitivity to the nut. I tend to get super bloated and pained when I eat cashews now, so I had mostly ruled out cheesecake for the foreseeable future. Until now…┬áThis recipe does not use any cashews! That’s also good news for those looking for a less fat-heavy cheesecake recipe. The base of this cheesecake is coconut milk, which is half the fat content of cashews.

Vegan Gluten-Free Seed Crackers

When you first talk to others about going vegan, without a doubt, you will hear a few “but where will you get your protein?” protests from omnivores. There’s a prolific misconception that meat is the best/only source of protein for any diet, anywhere. The best way I’ve found to easily integrate plant-based protein sources into my diet is to generously integrate legumes into my dishes …

Vegan Resources: An Intro

There are so many resources out there for people looking to become vegan, but don’t know where to start — or even veteran vegans that are looking for some cooking support. I would not have had the confidence to start my vegan journey without my very first vegan resource, The Oh She Glows Cookbook by Angela Liddon. This was basically what introduced me to the versatility of cashews and lentils and tofu, and what helped me to discover vegan cooking is actually delicious.