We’re big fans of snack mixes here. A mix of textures and flavours all tossed and baked in a flavourful glaze. This snack mix is simple but delicious. A mix of a variety of shapes of pretzels all tossed in a maple mustard glaze. Simple, flavourful, and addicting.

The mix of different pretzels gives this simple mix some fun variety and texture. You can add any other ingredient you want as well; shreddies, chex, nuts, or anything else you can think of. We like the simplicity of an all-pretzel mix. Plus its a great way to use up the little bits of different pretzels you have.

Why you’ll love this recipe:

• Super simple ingredients.

• Packed with a maple mustard flavour.

• A great on-the-go snack.

Top tips for making maple mustard pretzel mix:

• Adjust or add seasonings to your liking. Have fun with the flavour! Add different seasonings or flavours to your glaze to shake it up. Feeling smoky? Add a little liquid smoke. Feeling herby? Add some dried dill to the mix! You can really have fun with it.

• Swap out mix-ins for fun. We love an all-pretzel mix, but you can add in fun cereals or nuts! Whatever you’re feeling in the moment.

• Low and slow bake for the best texture. For the best texture bake the mix at 275F for about 30 minutes.

How to make maple mustard pretzel mix:

Prep Time: 10 Min | Bake Time: 30 Min | Total Time: 40 Min

Makes: 8-10 servings

Ingredients:

• 150g pretzels twists

• 150 g pretzel sticks

• 150 g waffle pretzels

• 3 tbsp non-dairy butter

• 6 tbsp yellow mustard

• 6 tbsp maple syrup

• 1 tbsp soy sauce

• pinch cayenne

Instructions:

1. Heat oven to 275F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine all the pretzels in a large bowl and set aside.

3. In a small saucepan add non-dairy butter, maple syrup, yellow mustard, soy sauce, and cayenne. Warm over low-medium heat until the butter is fully melted. Remove from the heat and let cool for 5-10 minutes.

4. Pour the mustard mixture over the pretzel mix then gently toss until evenly coated.

5. Spread the pretzel mix over the lined baking sheet. Bake for 30-35 minutes.

6. Let rest on the baking pan for 10-15 minutes before using spatula to separate the pretzels. Once cooled, store in an air-tight container or a sealed ziploc bag.

I may be biased but this is the best potato salad. It couldn’t be easier with just six ingredients, yet it’s PACKED with flavour. I like potato salad but it can be super heavy, especially with a mayo-based dressing. This salad is made with a simple vinaigrette so it’s packed with flavour but not heavy.

Soft and pillow-y red potatoes tossed in a pimento vinaigrette dressing, diced onions, and fresh parsley. Six simple ingredients that are filled with flavour so you don’t need much for something delicious. My favourite thing about this recipe is that it’s a cold salad which means I can make it ahead and keep in int he fridge for the week or for a dinner party.

Why you’ll love this recipe:

• Made with just six ingredients.

• Flavour packed ingredients.

• Easy to be made ahead.

Top tips for making hot pimento potato salad:

• Cut potatoes into the same size. It doesn’t need to be perfect but the potatoes should all roughly be cut into the same sized pieces so that they all cook evenly.

• Rinse the potatoes in cold water immediately. Once they are fully cooked; drain and rinse with cold water to stop the potatoes from continuing to cook.

• Let the onions marinate in the dressing. Letting the onions sit in the dressing for a few minutes breaks them down a little bit and removes the harsh bite of the onion.

• Store in an air-tight container. To keep the potato salad fresh store it in an air-tight container in the fridge for up to 5 days.

How to make hot pimento potato salad:

Prep Time: 15 Min | Cook Time: 20 Min | Total Time: 35 Min

Makes: 6-8 servings

Ingredients

• 3 lb red mini potatoes, halved

• 1/2 white onion, diced

• 1/3 cup fresh parsley, finely chopped

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp hot pimento paste

• pinch kosher salt

• pinch black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.

2. Carefully place sliced potatoes into the boiling water and cook until just fork tender, about 15-20 minutes.

3. Drain the potatoes and rinse with cold water until the potatoes are cool. Set aside.

4. Mix the olive oil, apple cider vinegar, and hot pimento paste in a large bowl. Stir in the diced onions and sprinkle with salt and pepper. Let rest for 5-10 minutes.

5. Add the cooked and cooled potatoes to the dressing and gently toss to coat the potatoes. Sprinkle with chopped parsley and toss again.

6. Serve cold and store any leftovers in an air-tight container in the fridge for up to 5 days.

I will always be a snack mix fan - in particular this sesame chex mix. We first made this recipe in nearly 7 years ago and I promise I have been obsessed since then. A combination of rice chex cereal, sesame sticks, pretzels, rice crackers, roasted peas, nori, and sesame seeds tossed and baked in a sesame glaze.

Be sure to double or triple batch this recipe because a single batch almost never lasts more than a few days once made. It’s packed with so many textures and flavours, the key to a great snack mix.

Why you’ll love this recipe:

• Super easy to make.

• Packed with flavour.

• Stores well in an air-tight container.

How to make sesame chex mix:

Prep Time: 10 Min | Bake Time: 50 Min | Total Time: 1 Hr

Makes: approx. 2 cups

Ingredients:

• 40 g (1 1/3 cup) chex cereal

• 85 g (2/3 cup) sesame sticks

• 20 g (1/3 cup) pretzels

• 70 g (1 1/2 cups) rice crackers

• 65 g (2/3 cup) roasted peas

• 2 nori sheets, diced

• 10 g (1 tbsp) sesame seeds

• 30 mL (2 tbsp) maple syrup

• 14 g (1 tbsp) butter

• 15 mL (1 tbsp) water

• 15 mL (1 tbsp) soy sauce

• 10 mL (2 tsp) sesame oil

• 15 g (1 tbsp) rice vinegar

Instructions

1. Heat oven to 275F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl combine chex, sesame sticks, pretzels, rice crackers and roasted peas - toss to combine.

3. In small saucepan over medium heat combine maple syrup, non-dairy butter, water, soy sauce, sesame oil, and rice vinegar. Cook, stirring continuously until the mixture starts to thicken - about 5 minutes. Remove from the heat.

4. Pour the maple mixture over the chex mixture and toss to coat. Sprinkle with sesame seeds and chopped nori sheets and toss again.

5. Spread on the prepared baking sheet and bake for 45 minutes.

6. Remove from the oven and allow to rest 10-15 minutes on the baking sheet. Once cooled, transfer to an air-tight container to store.

One of our favourite pastimes is taking our favourite sweets and combining them with s’mores. These s’mores cinnamon rolls may be our absolute favourite. Made with a graham cracker dough that is rolled with a chocolate and marshmallow filling. Then it’s topped with toasted marshmallows, a chocolate drizzle, and a sprinkle of graham cracker crumbs. So decadent, so good.

Why you’ll love this recipe:

• Light and airy with an ooey-gooey centre.

• Lets you have s’more whenever you want.

Top tips for making s’mores cinnamon rolls:

• Be careful not to kill your yeast! You need warm water and sugar to activate yeast, but not too warm. If the water is too hot, it will end up killing the yeast and the dough won’t rise. The water should be just warm to the touch – around 40C.

• Don’t overwork the dough. Kneading a dough can be difficult but there are a few key things to look for. You know it’s kneaded perfectly once the dough is smooth, holds it’s shape, and passes the poke test (after poking the dough the indentation bounces back) – then you are good to go.

• Shape as you roll to avoid an uneven cinnamon roll. Using a bench scraper you can gently press your dough into a perfect rectangle as you roll.

• Use unflavoured dental floss for a quick and easy cut. Loop the floss around your dough and pull to cut through without squishing your dough. Just remember to not use a flavoured floss!

How to make s’mores cinnamon rolls:

Prep Time: 45 Min | Rest Time: 90 Min | Bake Time: 25 Min | Total Time: 2 Hr 45 Min

Makes: 6 rolls

Ingredients:

Graham Cracker Dough

• 120 mL (½ cup) soy milk

• 5 g (½ tbsp) quick rise yeast

• 25 g (2 tbsp) granulated sugar

• 17 g (2 1/2 tbsp) dairy-free butter

• 1 flax egg, (1 tbsp ground flax + 3 tbsp cold water)

• pinch kosher salt

• 170 g (1 3/8) cup all-purpose flour

• 120 g (3/4 cup) graham cracker crumbs

Chocolate Filling

• 35 g (5 tbsp) dairy-free butter

• 12 g (2 tbsp) cacao powder

• 50 g (¼ cup) brown sugar

• 2 tbsp cinnamon

• 40 g (1/4 cup) dark chocolate, roughly chopped

• 50 g (1/2 cup) vegan mini marshmallows, roughly chopped

Toppings

• 150 g (1 1/2 cup) vegan mini marshmallows

• 30 g (2 tbsp) graham cracker crumbs

• 40 g (1/4 cup) dark chocolate, melted

Instructions

1. To make the dough; heat the non-dairy milk until it is just warm to the touch, between 40-50C.

2. To the warmed milk add quick rise yeast and granulated sugar and whisk until incorporated. Set aside for about 10 minutes.*

3. Beat butter and the flax egg in a stand mixer until the butter has softened. Add all-purpose flour, graham cracker crumbs, kosher salt, and the yeast mixture to the stand mixer. Using the dough hook, mix until the dough just comes together. It is okay if it is a little crumbly.

4. Turn out the dough out onto a clean surface and kneed until it comes together into a smooth ball.

5. Place the dough in a lightly greased mixing bowl and place clear wrap over top. Place the entire bowl in an OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising.**

6. To make the filling; combine dairy-free butter and cacao powder until smooth and the butter has softened to a spreadable texture. Set aside.

7. Once the dough has doubled in size, place on a lightly floured surface and sprinkle some flour n the top of the dough and rolling pin. Roll the dough into a long rectangle until the dough is about 1/4” thick.

8. Spread the chocolate butter filling evenly across the rolled out dough. Sprinkle over brown sugar, cinnamon, chopped chocolate, and mini marshmallows.

9. Tightly rolling the dough into a pinwheel, starting from the long side.

10. Using unflavoured dental floss or a sharp knife cut cinnamon rolls into 1 inch rolls. You should get 6 rolls from this dough.

11. Place cinnamon buns on a lined baking sheet with a couple inches of space between them. Cover with clear wrap and a kitchen towel to proof again. This rise will take 30 minutes. You can rise it in dark humid place or in your oven that is OFF.***

12. Heat the oven to 350F.

13. Once the rolls have risen and the oven is preheated bake rolls in over for 25-30 minutes or until golden.

14. Once the cinnamon rolls have baked top with more marshmallows and return to the oven on medium broil to toast. Watch them carefully and remove them once the marshmallows have evenly toasted.

15. Drizzle with chocolate (optional) and sprinkle with graham cracker crumbs.

Notes

*If after 10 minutes it does not start to foam, the yeast is either dead or expired and you should start over with new yeast.

**Optionally you can also leave to rise in a warm spot in your home or using the proofing setting on your oven.

***Optionally you can place the dish on your stove while you preheat the oven.

Oatmeal doesn’t have to be boring. Years ago I would have been the first to tell you that I don’t like oatmeal. But really I just didn’t like sweet oatmeal very much. That was before I realized oatmeal could be packed with delicious savoury ingredients that I loved.

This creamy mushroom oatmeal has a deep, rich flavour inspired by mushroom risotto. A creamy and flavourful base to infuse and cook the oats in is key. The result is each spoonful is packed with umami flavour. Served with sautéed mushrooms, toasted pine nuts & walnuts, and crispy fried sage leaves.

Why you’ll love this recipe:

• Super simple and comes together in just 20 minutes!

• Creamy and delicious, each bite is an umami bomb.

• Just 15 wholesome ingredients.

Top tips for making creamy mushroom oatmeal:

• Use flavourful ingredients. There are a variety of mushrooms and veggie broth concentrates out there. Be sure to use your favourites that are packed with flavour as this is where a majority of the flavour will come from.

• Don’t overcook the oatmeal. Oatmeal can go mushy when overcooked and no one likes mushy oatmeal. Watch it carefully and if you do add more water to this recipe, do so with care and a little at a time.

• Watch your nuts. When toasting nuts they can burn very easily so don’t take your eyes off of them when cooking.

How to make savoury mushroom oatmeal:

Prep Time: 10 Min | Cook Time: 10 Min | Total Time: 20 Min

Makes: 2 servings

Ingredients

• 2 tbsp pine nuts

• 2 tbsp chopped walnuts

• 15 mL (1 tbsp) olive oil

• 10-15 whole sage leaves

• 1 tbsp vegan butter

• 2 cups mixed mushrooms, diced

• 2 cloves garlic, minced

• 1 shallot, diced

• 1 tsp chili flakes

• 5 mL (1 tsp) soy sauce

• 96 g (1 cup) rolled oats

• 5 mL (1 tsp) vegetable broth concentrate

• 480 mL (2 cups) water

Instructions

Prepare Toppings

1. Place a small skillet over medium heat and add pine nuts and chopped walnuts. Cook for 2-5 minutes, stirring frequently, until lightly toasted on all sides. Watch carefully as they can quickly burn. Remove from the skillet and set aside.

2. To the same skillet over medium heat add 1 tbsp olive oil. Heat until shimmering and add 3-5 sage leaves at a time in a single layer. Fry until crispy about 30 seconds or so – it can go quickly so watch them carefully. Transfer to a paper towel and sprinkle with salt. Finely slice half of the sage leaves once cooked.

Prepare Mushrooms

1. To the same small skillet over medium add non-dairy butter and heat for 30 seconds. Add diced mushrooms, minced garlic, and diced shallot. Cook until the shallots are translucent and the mushrooms are golden brown. Add finely sliced sage leaves, chili flakes, and soy sauce – stir and cook for another 1-2 minutes.

Make Oatmeal

1. Place a small saucepan over medium heat and add rolled oats, broth concentrate, water, and a sprinkle of salt. Stir until well combined and cook over medium heat for 5-7 minutes or until oatmeal is tender. Add in the cooked mushrooms and stir to incorporate.

2. Add the oatmeal to a bowl and top with toasted nuts and fried sage. Serve with a drizzle of olive oil.

This is one from my childhood that I just cannot get enough of. It’s super easy to make, which now as a mom myself can understand why my own mom made it so much, and it’s delicious. Which made it perfect for our series Easy Peasy, a recipe series where we made dinners that are truly easy peasy.

The original recipe from my childhood was not vegan obviously, but with a few simple swaps this favourite lives on. To replace the chicken in this recipe we use soy curls or TVP chunks (whichever we have on hand at the time) and it’s the perfect chicken substitute.

Why you’ll love this recipe:

• Made in just one pot.

• Packed with flavour the whole family will love.

• Finished in under 40 minutes.

Top tips for making one-pot “chicken” and rice:

• Use parboiled rice. I don’t make the rules when it comes to this recipe, I just follow it. Growing up it was always made with parboiled rice and since I’ve tried it with multiple different varieties of rice but none of them are the same. So trust me, get the parboiled rice.

• Season to taste. This recipe is written based on my own taste buds but if you feel like you need a little more or less, feel free to adjust.

• Make ahead for even easier dinner. I love this recipe because it doesn’t need to be made right before dinnertime. In fact I often make this recipe sometime in the afternoon when I have a spare few minutes to whip it all together. Then I let it sit covered on the stove until ready to serve. If you’re making it way ahead of time you’ll likely need to transfer it to the fridge and reheat.

• It makes great leftovers. I love this recipe because it reheats really well. So I always make a really big batch so I have lunch leftovers later in the week.

How to make one-pot cheesy “chicken” and rice:

Prep Time: 10 Min | Cook Time: 30 Min | Total Time: 40 Min

Makes: 6 servings

Ingredients

• 400 g (2 cups) long grain par-boiled rice, uncooked

• 90 g (1 1/2 cups) tvp chunks or soy curls

• 40 g (3 tbsp) vegan mayo

• 18 g (1 tbsp) vegetable bouillon paste

• 8 g (1 tbsp) chili powder

• 6 g (2 tsp) garlic powder

• 3 g (1 tsp) onion powder

• 3 g (1 tsp) cumin

• 3 g (1 tsp) smoked paprika

• 4 g (1 tsp) dried sage

• 1200 mL (5 cups) water

• 150 g (1 1/4 cups) vegan cheddar, shredded

• 100 g (3/4 cup) black olives, sliced

• 200 g (1 1/2 cups) tomatoes, diced

Instructions

1. Using a kettle, bring water to a boil.

2. To a deep pot or dutch oven combine rice, tvp chunks/soy curls, vegetable bouillion paste, vegan mayo, chili powder, garlic powder, onion powder, cumin, smoked paprika, and sage. Pour oven 5 cups of the boiled water and stir until everything is combined.

3. Turn the heat to medium and cover with a lid. Bring to a boil, then remove lid and cook, stirring occasionally, until the water is almost all absorbed.

4. When the rice looks thick, but a little soup-y still, top with cheddar shreds, diced tomatoes and black olives - cover with lid until cheese is melted the the water is full absorbed by the rice.

5. Serve warm.

Have no time to make dinner tonight? We’ve got you covered. This sausage and veggie sheet pan dinner only needs a few minutes of active prep time. Now you can get everything you need to finish done and still get a delicious and nutritious dinner on the table.

I go back to this one often in our meal rotation. It’s a family favourite and so easy to throw together Plus it’s the perfect fridge clean out meal - just use up all the veggies hanging out in your crisper drawers.

Subscribe now

Why you’ll love this recipe:

• Loaded with veggies and protein.

• Quick and easy to make.

• Makes great leftovers for lunch!

Top tips for making a sheet pan dinner:

• Don’t bake everything at once. Everything cooks at different times. To avoid over-or under-baking any particular ingredient timing each veggie is key. That’s why we start with baking the potatoes first before adding the other veggies, as they take different times to cook.

• Cut your veggies according to cook time. Remember that the smaller you cut the veggie, the quicker they’ll cook! It’s best to stick to 1 inch pieces for each veggie.

• Make it your own. This is an easy recipe to customize, so go ahead and make it your own. For your ease, we’ve included some great ways you can make this recipe your own below.

Recipe variations:

• Shake up the veggies. Use whatever you have in your fridge to make a delicious, yet simple dinner. Our favourites include; bell peppers, onion, asparagus, broccoli, and cauliflower.

• Swap the potatoes. This recipe would also be great on a bed of sweet potatoes or even parsnips! Leave them out entirely if you’re not a potato person and serve up the dish on a bed of your favourite grains.

• Add a little spice! Shake up the seasoning or add a little spice to your veggies.

• Get a little saucy. This recipe doesn’t call for a sauce, but it’s a great way to spruce up this already delicious dinner. Even a dash of hot sauce can go a long way.

• Serve it with sauerkraut. I am a big sauerkraut fan and enjoy a little mound with any sausage dinner.

How to make a plant-based sausage sheet pan dinner:

Prep Time: 15 Mins | Bake Time: 30 Min | Total Time: 45 Min

Makes: 4 servings

Ingredients

• 4 plant-based sausages (we use Beyond)

• 680 g baby potatoes, quartered or halved

• 100 g (½ bunch) kale, chopped

• 120 g (1 medium) yellow bell pepper, chopped (1/2”)

• 120 g (1 medium) red bell pepper, chopped (1/2”)

• 80 g (½ medium) red onion, chopped (1/2”)

• 45 mL (3 tbsp) olive oil

• 6 g (1 tbsp) garlic powder

• 5 g (1 tbsp) red pepper flakes

• 6 g (1 tbsp) smoked paprika

• 4 g (2 tbsp) fresh rosemary

• pinch salt & pepper

Instructions

1. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat.

2. To the prepared pan add chopped potatoes and toss with 1 tbsp of the oil and half the spices and herbs until evenly coated.

3. Bake the potatoes, cut side down, for 10 minutes.

4. In a medium bowl combine the chopped bell peppers, onion, and kale with 1 tbsp of the oil and the remaining herbs and spices. Toss until coated.

5. To the potatoes add the veggie mixture then place the sausages over top and drizzle with remaining oil. Return to the oven and bake an additional 15-20 minutes or until both the sausages are cooked through. Serve warm.

When looking for a snack that is a little sweet but also will help keep me full - muffins are typically my go-to. Banana nut muffins in particular are a favourite. They’re sweet, without being overly sweet, and they’re a good size so they help fuel me to the next meal.

They come together in a single bowl, have just the right amount of banana, and a good amount of nuts throughout the entire muffin. Because there is nothing sadder than a banana nut muffin with 2 or 3 pieces scattered throughout. If you’re a banana nut muffin fan like I am, I promise these won’t disappoint.

Why you’ll love this recipe:

• Quickly comes together in just one bowl.

• Packed with banana and nuts.

• Easy to grab-and-go for quick snacks.

Subscribe now

Top tips for making the best banana nut muffins:

• Use very overripe bananas. For things like muffins or banana breads you want to use super overripe bananas - like almost entirely brown. This provides the most banana flavour and sweetness.

• Use an electric mixer to mash bananas. You can mash with a fork or masher, but the best and quickest way to mash bananas is with an electric hand mixer. Creamy mashed bananas in seconds.

• A thicker batter. I like my muffins to feel like a fueling snack rather than a sweet treat and part of that is making it more bread-y than cake-y, hence a thicker dough.

• Don’t over-mix the batter. Yes I prefer my muffins less cake-y but that doesn’t mean I want them to be chewy. Mix the batter just as much as needed to combine all the ingredients to avoid developing the gluten too much.

• Fill the muffin tin up! We like size-able muffins. To achieve this, we ensure we’re filling the muffins at a minimum 3/4 full. But more often than not we’re filling them almost to the top. This ensures you get a nice domed muffin top. However you will get less muffins than a dozen with this method.

• Bake at 400F then drop to 350F. To get muffins with a nice rise baking them at a high heat for the first few minutes is key. We do 400F for 5 minutes then drop to 350F for the rest of the bake time.

How to make banana nut muffins:

Prep Time: | Bake Time: | Total Time:

Makes: 12 small muffins or 8-9 larger muffins

Ingredients:

• 250 g overripe banana*

• 100 g (1/2 cup) brown sugar

• 120 mL (1/2 cup) non-dairy milk

• 113 g coconut oil, melted

• 117 g (1/2 cup) non-dairy yogurt

• 1 tsp vanilla extract

• 360 g (3 cups) all-purpose flour

• 10 g (2 tsp) baking soda

• 6 g (1 tsp) baking powder

• pinch kosher salt

• 1 tsp ground cinnamon

• 120 g chopped walnuts

Instructions:

1. Heat oven to 400F and prepare a muffin tin by lightly greasing with coconut oil or lining with muffin liners. Set aside.

2. Beat the overripe bananas until smooth with an electric hand mixer. Add brown sugar and beat until combined, then add non-dairy milk, melted coconut oil, and non-dairy milk and beat until smooth.

3. Add the all-purpose flour, baking soda, baking powder, salt, and cinnamon to the bowl with the wet mixture and mix it in with the electric mixer until JUST combined. Fold in the chopped walnuts.

4. Divide the dough into the prepared muffin tin - 8-9 for bigger muffins and 12 for small muffins.

5. Bake for 5 minutes at 400F, then lower the heat to 350F and bake for another 18-20 minutes.

6. Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire rack.

7. Store in an air-tight container to keep soft for up to 5 days.

Recipe Notes:

*Overripe banana should be very overrripe, almost entirely brown, to yield the most flavourful results.

If you’re on social, chances are you’ve seen a few banana bread cookie recipes come across your feed. I knew almost immediately we had to give this one our own spin. I wasn’t entirely sure if I was going to love a banana bread cookie, but I’m straight up obsessed with them now.

This may be controversial, but most of the recipes I’ve seen don’t feel like banana bread cookies to me. Banana cookies? Yes. Banana bread cookies? No. They’re missing one of two key components - the light and fluffy texture of banana bread. I understand that most love a chewy cookie, I’m one of those people, but it just didn’t feel right for this cookie.

These banana bread cookies are light, fluffy, and packed with banana flavour - just like banana bread. Plus, we loaded them up with chocolate chunks and chopped pecans and flavoured with a dash of cinnamon to really drive home the banana bread vibes.

Why you’ll love this recipe:

• The perfect fusion of banana bread and cookies.

• Made in just one bowl.

• Bake up light, fluffy, and full of flavour.

Top tips for making banana bread cookies:

• Use overripe bananas. The bananas should be mostly brown on the exterior to ensure it’s the right balance of sweetness and flavour for these cookies.

• Whisk and mix by hand to avoid over-mixing. We’re not trying to avoid a light and airy cookie, but we are trying to avoid a tough cookie. So mix and whisk as minimally as needed.

• Chill the dough for 15-30 minutes. For the best results and to make the dough easier to handle, chill the dough in the fridge while the oven is coming up to temperature.

• Let cookies chill on the baking sheet. These are soft cookies so it can make transferring them more difficult. It’s best to let them cool almost completely before transferring them anywhere.

How to make banana bread cookies:

Prep Time: 15 Min | Chill Time: 20 Min | Bake Time: 12-13 Min | Total Time: 50 Min

Makes: 10 cookies

Ingredients:

• 100 g overripe banana (approx. 1 medium banana)

• 113 g (1/2 cup) vegan butter, melted

• 100 g (1/2 cup) brown sugar

• 50 g (1/4 cup) granulated sugar

• 1 tsp vanilla extract

• 180 g (1 1/2 cups) all-purpose flour

• 1/2 tsp baking soda

• pinch kosher salt

• 60 g dark chocolate, chopped

• 60 g pecans, chopped

Instructions:

1. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.

2. Whisk banana into a large mixing bowl until it’s mostly mashed.

3. Pour over the melted vegan butter and whisk vigorously to combined. Whisk both sugars and vanilla extract until just combined.

4. Fold in the dry ingredients, all-purpose flour, baking soda, and kosher salt, with a silicone spatula until just combined.

5. Mix in the chopped chocolate and pecans.

6. Set the cookie dough in the fridge to chill.

7. Heat the oven to 350F.

8. Once the oven has reach temperature, remove the cookie dough from the fridge and scoop the dough onto the prepared baking sheets with 2 inches between each to leave room for the cookies to spread.

9. Bake the cookies in the middle of the heated oven for 12-13 minutes, rotating the two baking sheets half way through if baking at the same time.

10. Let the cookies rest and cool on the baking sheet before transferring.

I’ve been making this spread for the better part of a year now. It started as a recipe for vegan feta and somehow evolved into a creamy, cheesy tofu spread that I’m simply obsessed with. Super simple to make and packed with protein - what else could you want?

This creamy spread is made entirely in a blender or food processor and keeps in the fridge for up to 5-7 days. I love using it for breakfast with egg bites or bagels. But also as a dip with crackers and veggies or even on top of pastas and tomato-y soups. It’s a really versatile spread that is PACKED with flavour and protein.

Why you’ll love this recipe:

• Creamy, cheesy, and smooth.

• Comes together in an food processor.

• Packed with plant-based protein.

Top tips for making a tofu spread:

• Choose a medium-firm tofu. Silken is too soft and extra-firm would require extra liquid. Medium firm tofu is the perfect consistency to make a deliciously smooth and creamy spread.

• Melt and cool coconut oil. I have tested this both with room-temp (solid) and melted coconut oil. The solid coconut oil doesn’t fully blend into the tofu well and you end up with chunks of coconut oil throughout. To avoid this melt the coconut oil before incorporating into the spread.

• Let set in the fridge. Because the coconut oil is melted going into the spread it creates a looser consistency. Still delicious and useable, but to get a more thicker spread let it rest in the fridge for at least 2 hours before using it, this gives the coconut oil enough time to solidify into the spread and thicken it slightly.

• Reduce liquid for a thicker consistency. If you prefer a more spreadable cheese consistency, reduce the the apple cider vinegar by half.

How to make a cheesy tofu spread:

Prep Time: 10 Min | Rest Time: 2 Hrs | Total Time: 2 Hrs 10 Min

Makes: approx. 1.5 cups

Ingredients:

• 350 g medium-firm or firm tofu

• 1/3 cup coconut oil, melted

• 2 tbsp apple cider vinegar

• 4 tbsp nutritional yeast

• 2 tbsp white miso

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp kosher salt

Instructions:

1. Break tofu block into about 6 pieces and add to a food processor or blender, followed by the rest of the ingredients.

2. Blend until smooth and creamy - you may need to stop and scrap down the sides or stir the mixture a couple times to ensure it’s all incorporated.

3. Pour mixture into an air tight container and place in the fridge to set for at least 2 hours but overnight is best.

4. Store in the fridge for up to 7 days.

Rise and shine it’s time for muffins! These lemon poppy seed muffins are light, fluffy, and topped with coarse sugar for a little extra bite. They’re made to get bakery-style domed muffin tops, because that’s the best part of a muffin of course. Whip up these muffins and enjoy them all week long.

Why you’ll love this recipe:

• Light, fluffy, and pillow-y in texture.

• Super lemon-y flavour in every bite.

• Perfect domed tops, like straight out of a bakery.

Top tips for making lemon poppy seed muffins:

• Use tall muffin liners. To get those classic bakery-style muffins, sometimes a little support is needed. We like to use taller muffin lines (or make your own with parchment paper) to help support the muffins as they rise.

• Massage the lemon zest. To release the oils and flavours we massage the lemon zest with the white sugar between our fingers for 30 seconds. As soon as you smell the lemon-y aroma it’s ready.

• Fill your muffin tin. To get tall, domed muffin tops we fill our muffin tin to the top or just below it. The right recipe won’t overflow while rising and the muffin liners will help support it. However because we fill our muffin pan, we get less muffins out of it (around 8-9, instead of 12) but it’s worth it!

• Bake until golden. You know the muffins are done baking because they’ll be golden on top. We like to also do a second test, pressing gently into the top of the muffin with your finger, if it spring backs it’s done.

How to make lemon poppy seed muffins:

Prep Time: 20 Min | Bake Time: 24 Min | Total Time: 44 Min

Makes: 8-9 large muffins or 12 smaller muffins

Ingredients

• 7 g (1 tbsp) ground flax seed

• 75 mL (5 tbsp) lemon juice, divided

• 180 mL (¾ cup) non-dairy milk

• 360 g (3 cups) all-purpose flour

• 10 g (2 tsp) baking soda

• 6 g (1 tsp) baking powder

• 1 pinch kosher salt

• 2 tbsp lemon zest

• 134 g (⅔ cup) white sugar

• 113 g (½ cup) melted vegan butter

• 117 g (½ cup) vegan yogurt

• 34 g (3 tbsp) poppy seeds

• demerara sugar, for topping

Instructions

1. Preheat oven to 375F. Line a muffin tin with 8-9 liners and set aside.

2. Combine ground flax seed with 3 tbsp of the lemon juice and set aside.

3. Mix the remaining 2 tbsp of lemon juice with the non-dairy milk and set aside.

4. Add all-purpose flour, baking soda, baking powder, and salt and mix until combined. Set aside.

5. To a separate bowl combine white sugar with lemon zest. Rub the lemon zest and sugar between your fingers to release the oils.

6. Add flax mixture, milk mixture, yogurt, and melted butter to the bowl with the sugar and lemon zest. Mix until smooth.

7. Stir the wet mixture into the dry mixture until just combined. Sprinkle in the poppy seeds and gently stir until evenly distributed throughout the batter.

8. Divide batter between muffin liners using a cookie scoop and sprinkle with demerara sugar.

9. Fill empty muffin tin spaces with 2 tbsp of water each to promote an even bake.

10. Bake for 20-24 minutes. You know the muffins are ready when they are golden and when you gently press the top with your finger it immediately springs back.

Ingredient Notes & Substitutions:

• Ground Flax Seed – We use ground flax seed to create structure since there are no eggs in this recipe. You can also use ground chia seeds if you prefer.

• Lemon Juice – This ads flavour and it also is used to create vegan buttermilk for this recipe. We don’t recommend substituting this as this recipe is all about the lemon flavour!

• Non-Dairy Milk – We like to use Kirkland Soy Milk or Whole Not Milk for our baking. You can also use other brands or varieties, but we haven’t tested the recipe with those.

• All-Purpose Flour – We use No Name All-Purpose Flour, but you can use any brand. We haven’t tried this with any other type of flour.

• Lemon Zest – Lemon zest is KEY for the delicious lemon-y flavour in this recipe. Don’t leave this out of the recipe. However if you want even more lemon in this recipe you can use more lemon zest!

• White Sugar – We like using white sugar for muffins as it creates a delicious texture and the perfect colour.

• Vegan Butter – We like using butter for the flavour but you can also use oil if you prefer.

• Vegan Yogurt – We use the Maison Riviera Coconut Milk Vegan Delight to help add moisture to these muffins. We recommend using vegan yogurt, but the brand is up to you.

• Demerara Sugar – Used to add a crunchy top to these muffins. You can skip this if you prefer, but we recommend keeping it.

This is going to be a quick one, because well the recipe is so easy there really isn’t that much to say about it other than it’s delicious! One of my favourite quick sweet treats has always been topping ritz crackers with a little peanut butter, melted dark chocolate, and kosher salt and freezing until set. It’s simple but it’s the perfect balance of sweet and salt and so easy to just snack as a craving hits. I used to make these on individual ritz crackers, taking my time to spread peanut butter and top with melted butter until I realized there was a way that was a lot easier and quicker.

Bark is SO EASY to make. This recipe comes together in literally no time, just take some melted dark chocolate and coconut oil and spread onto a parchment lined baking sheet. Then we just swirl in some peanut butter and top with salt and ritz crackers. I use mini ritz because I like the way it looks and find it yields the best ratio and crunch. Let it set in the fridge and snap off a piece as a craving hits.

I store it already broken into bite sized pieces and in the freezer in an air tight container, that way all I have to do is open the freezer and grab a piece.

Subscribe now

How to make chocolate peanut butter ritz cracker bark:

Prep Time: 10 Min | Freeze Time: 90 Min | Total Time: 1 Hr 40 Min

Makes: 1/4 Sheet Pan

Ingredients:

• 200 g dark chocolate, chopped

• 2 tbsp coconut oil

• 85 g smooth peanut butter

• 3 g kosher salt

• 120 g ritz crackers

Instructions:

1. Line a 1/4 sheet pan with parchment paper and set aside.

2. Combine chopped chocolate and coconut oil in a microwave safe bowl. Microwave in 20 second intervals, stirring in between each time, until fully melted.

3. Pour the melted chocolate onto the prepared baking sheet and spread from edge to edge with an offset spatula.

4. Add dollops of peanut butter scattered across the melted chocolate and using the tip of the offset spatula, swirl the peanut butter dollops into the melted chocolate.

5. Sprinkle with kosher salt and load up with ritz crackers.

6. Place in the freezer to set, at least 90 minutes. Break into pieces and transfer to an air-tight container and store in the freezer for up to 3 months.

Looking for a fun new way to do pancakes? We’ve got you. These super simple and fluffy vegan coconut pancakes are the perfect start to your day. They come together in one bowl and in just a few minutes, making these ideal for a weekday treat or a quick and easy weekend brunch.

We were inspired to make this recipe by the duo behind Original Flava. In their newest cookbook, Natural Flava, they made delicious coconut pancakes with a blueberry compote. We loved them so much, we had to make our own version.

Subscribe now

Why you’ll love this recipe:

• Made with just 9 ingredients!

• A delicious twist on pancakes.

• Quick and easy recipe for the whole family.

Top tips for making coconut pancakes:

• Don’t overmix the batter. This keeps gluten from developing AND lumps mean a super fluffy final pancake. Mix just enough for all the dry ingredients to be incorporated into the batter.

• Use a non-stick pan. We get the best results for pancakes when using a non-stick pan. It make flipping pancakes nice and easy.

• Cook over low heat. When cooked on high heat pancakes can brown on the outside far quicker than they cook on the inside. To avoid an undercooked pancake we cook ours on medium-low heat for a longer duration of time. This gives the inside time to cook before the outside because too dark.

• Wait for the bubbles. You know the pancake is ready to flip when you start to see small bubbles on the surface of the pancake – particularly in the middle. We then give it a quick peek and if it’s a nice golden brown go ahead and flip it. The second side should only take a minute or two.

• Place on a wire rack. While the pancakes cook place finished pancakes on a wire rack in a single layer to keep them from getting soggy while you cook the rest.

How to make coconut pancakes:

Prep Time: 10 Min | Cook Time: 20 Min | Total Time: 30 Min

Makes: 4 servings

Ingredients

• 150 g (1¼ cup) all-purpose flour

• pinch kosher salt

• 25 g (2 tbsp) granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 240 g (1 cup) shredded coconut

• ¼ cup coconut yogurt

• 1¼ cup coconut milk

• 1 tbsp vegetable oil

Instructions

• Add all ingredients to a large bowl – mix until completely combined. You may need to use a baking spatula to bring the dry ingredients from the bottom of the bowl to combine.

• Heat a little vegan butter in a non-stick pan over medium-low heat. Once warm scoop ½ cup of the batter onto the pan. It’s a thick batter so you may need to spread it until desired size.

• Cook until a deep golden brown on the first side then flip and cook again until golden brown. Repeat for remaining pancake batter.

Ingredient Notes:

• All-Purpose Flour – We use our local store brand unbleached all-purpose flour, any brand should work.

• Granulated Sugar – In Canada nearly all brands of granulated sugar is vegan friendly. However if you’d like to substitute it you can use maple syrup in a 1:1 substitution.

• Baking Powder & Soda – It’s important that these ingredients are not expired, if expired they won’t allow the pancakes to rise.

• Shredded Coconut – We use unsweetened shredded coconut, but if you prefer some more sweetness you can use sweetened.

• Vegan Coconut Yogurt – We recommend coconut yogurt for this recipe as it helps impart even more coconut flavour to this already delicious recipe. However if not accessible, you can use any non-dairy yogurt.

• Coconut Milk – Any canned vegan coconut milk should work for this recipe.

We have a few focaccia recipes up already but realized recently that we don’t really have a standard classic focaccia. It’s super light and airy on the inside with a perfectly golden and crispy crust - exactly what we’re looking for in a focaccia.

While you do need time to make a good focaccia, you don’t need a lot of hands-on time which is what makes this bread so great. Just a few minutes of work and some patience and you have one of the most delicious breads fresh from the oven. We love having focaccia on hand for sandwiches, garlic bread, snacking, or even french toast.

Why you’ll love this recipe:

• It’s and easy, no fuss recipe.

• Perfect balance of crispy and fluffy.

• A versatile bread that can be used in many different ways.

Top tips for making the best focaccia:

• Weigh the ingredients. Baking bread can be fairly precise. That’s why using a scale means you get exactly the right amount of ingredients in your bowl.

• Double check the yeast expiration date. Expired yeast will get you no where, double check the date before you start your recipe.

• Don’t work the dough too much. The beauty of focaccia is that it does not need to be worked a lot to yield a delicious crumb. Work it just enough to come together into a loose dough.

• Give the it the time it needs. Focaccia needs time to rest and proof, both at room temperature and overnight in the fridge. Don’t try and shorten or skip these steps, they’re needed for the most flavour and best texture.

• Use good olive oil. Okay, we’ve made this recipe with both cheap and better olive oil and they’re both delicious. However a good amount of the flavour in focaccia comes from olive oil (you use a LOT in the recipe) so use one you like.

• Be flexible if you need to be. Focaccia is a forgiving dough. You don’t need to aggressively watch the clock or be super specific. Even over-proofed dough results in a delicious bread. So if you’re running a bit late or need to let your dough rest in the fridge a touch longer don’t sweat it. We’ve left dough in the fridge for up to 48 hours at one point and it was still delicious.

• Generously grease the pan. The worst that can happen is your focaccia sticks to the pan – we grease our pan generously with olive oil but also often line it with parchment paper or butter to ensure it comes out nice and easy. This recipe we call for butter, but if you prefer not to you can skip the butter and use parchment with olive oil.

How to make a classic focaccia:

Prep Time: 20 Min | Rest Time: 16 Hrs | Bake Time: 30 Min | Total Time: 17 Hrs

Makes: 1 9x13 focaccia

Ingredients:

• 1 tbsp yeast

• 600 g (2 1/2 cups) water

• 10 mL (2 tsp) maple syrp

• 600 g (5 cups) all-purpose flour

• 2 tsp kosher salt + more for topping

• 6 tbsp olive oil, divided

• 1 tbsp dairy-free butter

Instructions:

1. Whisk together yeast, warm water, and maple syrup in a large bowl. Set aside to activate for 5 minutes.

2. Add all-purpose flour, kosher salt, and 1 tbsp olive oil to the yeast mixture and fold with a rubber spatula until combined. It will be a very hydrated, sticky dough – this is what you want. Drizzle with 1 tbsp of olive oil and gently toss the dough to keep from sticking to the bowl.

3. Cover and let rest at room temperature for about 60-90 minutes or until doubled in size.

4. Stretch and fold the focaccia dough up and onto itself, rotating the bowl a quarter turn and repeating. Do this until you move around the bowl twice, 8 folds in total. Cover and set in the fridge to rise overnight or at least 12 hours.

5. When finished proofing in the fridge, prepare a 9x13 inch pan by greasing thoroughly with softened butter and 2 tbsp olive oil.

6. Turn the dough out onto the prepared pan and gently stretch. Cover and let rise once more until doubled in size, about 2 hours.

7. Once the dough has risen, drizzle with 2 tbsp olive oil. Grease your hands with olive oil, then gently dimple the dough using your fingers. Sprinkle with kosher salt and let rest while you heat the oven.

8. Heat the oven to 450°F.

9. Bake the focaccia in the preheated oven for 30-35 minutes or until golden brown on top and around the edges.

10. Let rest in the pan for 10 minutes before transferring to a wire rack. When ready slice and enjoy.

I love an oatmeal cookie, but you won’t catch me putting raisins in them, I’m a chocolate chunks girlie. If you’re not, these cookies are sure to convince you why you should be. A few years ago we wrote a cookies e-book and decided this recipe was too good to leave in the e-book.

Super chewy centre with golden, crispy edges and packed with oats and chocolate chunks. These are such a great sweet treat that help keep you a bit fuller at the same time. They come together super quickly and store well, so make them Monday evening and enjoy them all week long.

Subscribe now

Why you’ll love this recipe:

• Soft and chewy texture.

• Comforting and cozy.

• Keeps well stored for up to 5 days.

Top tips for making oatmeal chocolate chunk cookies:

• Make sure your oven is fully heated. To avoid over or under baking your cookies, be patient and place the cookies in the oven after its fully heated. To ensure your oven is properly heated, we recommend getting an oven thermometer.

• Beat the butter longer than you think. To get the proper texture and air in your cookies, make sure you beat the butter and sugar for at least 5-6 minutes.

• Don’t over-mix the flour. Over-mixing the flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter and sugar stage and mix the flour until just combined.

• Use chopped chocolate, not chips. Chocolate chips are great for snacking, but those big chocolate puddles come from using chopped chocolate.

• Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. We like to use a 2 tbsp or 3 tbsp cookie scoop.

• Finish with salt. For the last finishing touch that takes your cookies up a notch, sprinkle with a little kosher salt right out of the oven.

How to make oatmeal chocolate chunk cookies:

Prep Time: 15 Min | Bake Time: 12-14 Min | Total Time: approx. 30 Min

Makes: 12 cookies

Ingredients

• 120 g (1 cup) all-purpose flour

• 1/2 tsp baking powder

• 1 tsp cinnamon

• pinch salt

• 113 g (½ cup) butter, softened

• 100 g (½ cup) brown sugar

• 50 g (¼ cup) white sugar

• 1 flax egg, (1 tbsp ground flax + 3 tbsp water)

• 1 tsp vanilla extract

• 150 g whole old-fashioned oats

• 175 g chopped dark chocolate, divided

Instructions:

Before you start: Make sure to make your flax egg and set aside to thicken.

1. Heat oven to 350F.

2. In a bowl mix together all-purpose flour, baking powder, cinnamon, and salt. Set aside.

3. Using a stand mixer (or electric hand mixer) beat butter until light and fluffy - about 1-2 minutes. Add in both brown and white sugar and beat until smooth and fluffy - about 3-4 minutes. Add in flax egg and vanilla extract and beat for about 10 seconds until just combined.

4. Add dry mix into the wet mixture and fold until almost combined - there should be some flour still not mixed in. Add oats and 140 g of the chopped chocolate and mix until just combined and no dry flour remains.

5. Using a cooking scoop (we use a 3 tbsp scoop), scoop dough onto a lined baking sheet about 2 inches apart. Top the cookie dough balls with remaining chocolate chunks.

6. Bake cookies for 12-14 minutes or until golden.

7. Remove from the oven, sprinkle with a little kosher salt and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.

A toasted almond tea is one of my favourite calming beverages. It’s cozy, its flavourful, and super warming. These cookies are a little nod to that tea. A big shoutout to my partner for the idea, these hojicha almond cookies are toasty and comforting in all the best ways.

For those not familiar, hojicha is Japanese roasted green tea and has a delicious toasty, nutty flavour. It has a really delicious aroma and a beautiful soft brown colour. I use it a lot in evening lattes as it’s fairly low in caffeine and super comforting. Paired with almonds to compliment its nutty profile these cookies are a new favourite evening treat.

Why you’ll love this recipe:

• A subtle toasty, nutty flavour.

• Comes together in just one bowl.

• Keeps well in an air-tight container.

Top tips for making hojicha almond cookies:

• Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use melted vegan butter and mix with both brown and granulated white sugar. Using a rubber spatula mix until combined and smooth. You can also use an electric hand mixer.

• Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.

• Use a cookie scoop. For even cookies that bake at the same time a cookie scoop is perfect! A simple tool that keeps cookie dough all a similar size. Alternatively you can weigh out the cookie dough.

• Let rest on the baking sheet. The cookies will continue to bake and set on the hot baking sheet, which is what you want. Let them rest for 5 minutes before transferring to the cooling rack.

How to make hojicha almond cookies:

Prep Time: 10 Min | Bake Time: 14 Min | Total Time: 24 Min

Makes: 10 cookies

Ingredients:

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp lukewarm water)

• 56 g (1/4 cup) non-dairy butter, melted

• 75 g (6 tbsp) brown sugar

• 25 g (2 tbsp) granulated sugar

• 1/4 tsp almond extract

• 75 g (1/2 cup + 2 tbsp) all-purpose flour

• 26 g almond flour

• 1 tbsp hojicha powder

• 1/4 tsp baking soda

• pinch kosher salt

• 30 g sliced almonds

Instructions:

Before you start: Prepare the the flax egg and let rest for 5 minutes to thicken.

1. Heat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.

2. Cream together melted butter, brown sugar, and granulated sugar with a spatula or hand mixer until smooth - about 5-6 minutes.

3. Mix in the almond extract and flax egg.

4. Fold in the all-purpose flour, almond flour, hojicha powder, baking soda, and kosher salt until it just combined and no dry flour remains. Mix in the sliced almonds.

5. Using a 3 tbsp cookie scoop, scoop cookie dough onto the prepared baking sheet spaced 2 inches apart. You should get about 6 cookies on a baking sheet, so you will need to bake in multiple batches.

6. Bake for 13-14 minutes then let rest on the baking sheet for 5 minutes before transferring to a cooling rack.

7. Repeat steps 5-6 for remaining cookie dough.

Looking for another easy peasy recipe? This super simple weeknight taco recipe is a recent obsession. Packed with baked black beans and sweet potatoes, then topped with all the good stuff - the whole family is going to love this one.

It really couldn’t be much easier. We bake sweet potatoes and black beans, toast some corn tortillas, then top it with a bunch of fresh ingredients that don’t require prep. Yes it doesn’t take long, but the best part is how very hands off this recipe is. So much so I’m able to whip this up with a toddler running around my feet.

Why you’ll love this recipe:

• Comes together super easily.

• Packed with fresh and bold flavours.

• Easy to adapt to everyone’s taste.

Top tips for making black bean and sweet potato tacos:

• Cut sweet potatoes into even pieces. To ensure an even bake for the sweet potato keep pieces relatively the same size.

• Don’t over-bake the black beans. Over-baking beans just dries them out and while a dryer, crispier bean can be nice in some recipes. We’re not looking for that here.

• Give corn tortillas a nice cook over a flame or in a cast iron pan. We’ve done both methods and they both yield delicious results. So if you are not feeling cooking the tortillas directly over the flame using a cast iron pan works great too.

How to make these weeknight tacos:

Prep Time: 20 Min | Cook Time: 40 Min | Total Time: 1 Hr

Makes: 10 tacos

Ingredients:

• 10 corn tortillas

Roasted Sweet Potato & Black Beans

• 400 g (1 large) sweet potato, cubed

• 15 mL (1 tbsp) olive oil

• 1 tsp hot chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 pinch cayenne

• kosher salt, to taste

• 1 lime, juiced

• 340 g (1 can) black beans, drained and rinsed

Lime Crema

• 120 g (1/2 cup) dairy-free sour cream

• 1 lime, juiced & zested

• 1 clove garlic, minced

• kosher salt, to taste

Toppings

• 1 can chipotles in adobo, pureed until smooth*

• 25 g cilantro, minced

• 2 avocados, diced (optional)

Instructions:

1. Heat oven to 400F.

2. Place cubed sweet potatoes on a lined baking sheet and sprinkle with olive oil, hot chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, salt and lime juice. Toss to coat. Bake in preheated oven for 20-25 minutes. Once baked remove from the oven and toss with black beans and cook for an additional 5 minutes.

3. As the sweet potatoes roast, add all lime crema ingredients to a small bowl and mix until smooth. Set aside.

4. Char the corn tortillas over an open flame using tongs (or in a dry cast iron pan over high heat) until they just start to char. You don’t want to overdo this step as it can dry out the tortillas. Place a damp paper towel over the cooked tortillas to avoid them drying out.

5. Top cooked tortillas with sweet potato mixture, avocado, a dollop of lime crema, a drizzle or pureed chipotle in adobo, and a sprinkle of cilantro.

Notes:

* If you don’t have chipotle peppers in adobo you can substitute this for your favourite hot sauce.

It’s the first official recipe in our new Snack Attack series! An ongoing series all about the sweet and savoury snacks that fuel our day and bring us joy at the same time. These twists are filled with some much we love; cheese, pesto, and thinly sliced vegan pastrami!

They come together with puff pastry making them extra easy to whip together whenever you get a little snacky. Pro tip: They also make a great party snack!

Why you’ll love this recipe:

• Super easy to make in minutes.

• Packed with flavourful ingredients.

• Dress up or down based on your preferences.

Top tips for making pesto pastrami puff pastry twists:

• Use the best vegan deli meat you can find. For us that’s Nonno’s in Hamilton, Ontario. But if you don’t have access to it, try the recipe with your favourite vegan deli meat (pastrami or not).

• Use your favourite non-dairy cheese. Not all cheese is created equal and we don’t need to specify a brand to use, simply use what you have or is your favourite but it should be shredded.

• Bake until a deep golden brown. Following the time and instructions on the puff pastry box is a good starting point, but we really want a flaky texture and deep golden brown colour so don’t be afraid to push it a bit.

• Best fresh. You can store it to enjoy leftovers later (we did), but the best they’re going to taste is fresh the same day so we don’t recommend trying to prep ahead.

How to make pesto pastrami puff pastry twists:

Prep Time: 10 Min | Bake Time: 25-30 Min | Total Time: approx. 40 Min

Makes: 16 twists

Ingredients:

• 397 g (1 pkg) store-bought puff pastry

• 1/2 cup vegan pesto

• 50 g shredded cheese

• 75 g vegan pastrami*

Instructions:

1. Thaw the puff pastry according to package instructions.

2. Roll out the puff pastry into a large thin rectangle, no thicker than 1/4 inch.

3. Spread the pesto across half the puff pastry.

Recipe Notes:

*We use the Nonno’s Plant-Based Butcher pastrami slices.

Cozy up with these s’mores cookies packed with dark chocolate and melty marshmallows. Whether you’re a summertime or cozy autumn s’mores fan - these cookies are the perfect way to get that familiar flavour all year long.

These cookies truly taste like s’mores in cookie form. Not just because they’re packed with marshmallows and chocolate. But also because the cookie base is mostly graham cracker crumbs, with just the right amount of all-purpose flour to keep it all together. They keep super well in an air-tight container so you have cookies for days.

Why you’ll love this recipe:

• Tastes exactly like s’mores!

• Comes together in a single bowl.

• Bakes up crispy on the outside and chewy in the centre.

Top tips for making s’mores cookies:

• Use graham cracker crumbs, not graham crackers. We’ve used graham crackers and blitzed them into a crumb in the past and technically it works. But we get better results when we just buy graham cracker crumbs straight from the store.

• Don’t over-mix the dough. Over-mixing can create a tough cookie, mix until JUST combined.

• Use a cookie scoop for mostly even sized cookies. To ensure an accurate and even bake, cookies should be roughly the same size. Using a cookie scoop allows cookies to be close enough to the same size without needing to weigh each dough ball.

• Bake until golden. Most people are underbaking their cookies, and while we love a soft centre we don’t want it doughy. Bake according to the instructions and the cookies should be golden brown and dark golden on the bottom.

How to make s’mores cookies:

Prep Time: | Bake Time: | Total Time:

Makes: 10 cookies

Ingredients:

• 113 g (1/2 cup) dairy-free butter, melted

• 67 g (1/3 cup) granulated sugar

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)

• 1 tsp vanilla extract

• 220 g graham cracker crumbs

• 60 g (1/2 cup) all-purpose flour

• 1/2 tsp baking soda

• 63 g dark chocolate chunks

• 50 g vegan mini marshmallows

Instructions:

1. Heat oven to 350F and line 1-2 baking sheets with parchment paper or a silicone baking mat. Set aside.

2. Prepare the flax egg if you haven’t and set aside.

3. Mix together melted butter and granulated sugar in a bowl until smooth.

4. Mix in the vanilla extract and flax egg until combined.

5. Fold in the graham cracker crumbs, all-purpose flour, and baking soda just until you can’t see anymore dry patches. Pop in the fridge for about 5 minutes.

6. Add the chocolate chunks and mini marshmallows and fold in until evenly distributed throughout the dough.

7. Using a 3 tbsp cookie scoop*, scoop the cookies onto the prepared baking sheet about 2 inches apart to keep them from baking into each other when they spread.

8. Bake in heated oven for 12-14 minutes or until golden brown. Let rest on the baking sheet at least 5 minutes before transferring a wire rack.

9. Store in an air-tight container on the counter for up to 5 days or the freezer for up to 3 months.

   ---

Recipe Notes:

*You can use a 2 tbsp cookie scoop for smaller cookies, which would yield a larger total number of cookies.

Like a delicious cross between a cookie and brownie, this double chocolate raspberry skillet cookie is what dreams are made of. It comes together in just one bowl and is the perfect size for two! Top with some vanilla ice cream or whipped cream for an extra special touch.

Whether you’re a love day person or not, it’s never a bad idea to make a chocolate-y treat. But if you do have someone in your life you are looking to treat; your partner, best friend, or even yourself, this is the dessert to do it.

Why you’ll love this recipe:

• Packed with chocolate.

• Comes together in just one bowl.

• No chill time or rolling dough balls.

Top tips for making a skillet cookie:

• Don’t over-mix. We say this everytime, but mix just enough to incorporate all the dry ingredients and no more than necessary to avoid a tough cookie.

• Different pans may yield different results. When developing this recipe we used a rectangle enamel pan. Using something like cast iron or non-stick would likely need bake time adjustment so keep an eye on the bake if doing so.

• Store air-tight. It’s best to enjoy this cookie bake day-off but if you need to keep it a bit longer ensure it’s air-tight to keep the cookie from drying out. ‘

How to make a double chocolate raspberry skillet cookie:

Prep Time: 10 Min | Bake Time: 20-24 Min | Total Time: 30-34 Min

Makes: 2 servings

Ingredients:

• 57 g (1/4 cup) non-dairy butter, melted

• 75 g (1/4 cup + 2 tbsp) brown sugar

• 25 g (2 tbsp) granulated sugar

• 1 1/2 tsp ground flaxseed

• 1 1/2 tbsp non-dairy milk

• 1/2 tsp vanilla extract

• 75 g (1/2 cup + 2 tbsp) all-purpose flour

• 15 g (3 tbsp) cocoa powder

• 1/4 tsp baking soda

• pinch kosher salt

• 50 g chopped dark chocolate

• 6-10 fresh raspberries

Instructions:

1. Heat oven to 350F.

2. Cream together melted butter, brown sugar, and granulated sugar until creamy - about 5 minutes.

3. Mix in the ground flaxseed, non-dairy milk, and vanilla extract.

4. Add the all-purpose flour, cocoa powder, baking soda, and kosher salt and fold until just combined.

5. Fold in the chopped chocolate until evenly distributed throughout the dough. Then carefully fold in the raspberries until mostly mashed into the dough.

6. Spread the dough into a tbdxtbd pan and sprinkle with more chocolate if desired.

7. Bake for 20 minutes in the pre-heated oven or until the edges are set and the centre has just slight movement.

8. Let rest for at least 20 minutes before serving.