Every couple of months I host an at-home cafe for my friends and family. July’s iteration feature a moist chocolate cake with chunks of fresh cherry scattered throughout. I got so many compliments on it, I had to make it for you. Inspired by a black forest cake this one is simpler, a little less indulgent, but just as delicious.

Why you’ll love this recipe:

• Moist and delicate crumb.

• A rich, chocolatey flavour.

• Packed with fresh, vibrant cherries.

Top tips for making a moist chocolate cherry cake:

• Black cocoa powder is key. We recently discovered the joy that is black cocoa powder and it has turned up our chocolate recipes to a whole new level. For the best, rich but not overly sweet chocolate flavour this is the way.

• Use oil. Oil in a cake recipe keeps the crumb super moist for days.

• Weighted measurements. When baking, remember that its a science and an art. Keeping this in mind, you want to make sure you’re using the exact amount you need to decrease your risk of a failed baking session.

• Do not overmix. An overmixed cake can be tough and chewy. Mix the batter until it’s just combined and the dry ingredients have been completely mixed into the wet.

• Line the pan with parchment paper. To ensure that you cake doesn’t stick to your pan, grease with a little vegetable oil and place a circular piece of parchment paper on the bottom. For extra flavour and insurance dust the inside of the pan with extra cocoa powder.

• Allow the cake to cool completely. Before applying the icing sugar and slicing, you want to make sure the cake has cooled completely.

How to make a chocolate cherry cake:

Prep Time: 15 Min | Bake Time: 45-55 Min | Total Time: 1 Hr 10 Min

Makes: 1 6-inch cake (8-12 servings)

Ingredients:

• 150 g (1 1/4 cup) all-purpose flour

• 37 g (3 tbsp) black cocoa powder

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 10 g (4 tsp) ground flax seed

• pinch kosher salt

• 120 mL (1/2 cup) vegetable oil

• 180 mL (3/4 cup) non-dairy milk

• 5 mL (1 tsp) apple cider vinegar

• 10 mL (2 tsp) vanilla extract

• 180 g granulated sugar

• 20 cherries, pitted and halved

• 2 tbsp icing sugar

Instructions:

1. Heat oven to 350F. Grease and line a 6-inch round pan - we like to use a dark springform pan. Set aside.

2. To a large bowl whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, flax seed, and salt.

3. To the dry mixture pour in the vegetable oil, non-dairy milk, apple cider vinegar, vanilla extract, and granulated sugar - whisk until smooth.

4. Toss cherries with 1 tbsp flour in a small bowl until evenly coated. Add the flour-coated cherries to the chocolate cake batter and using a rubber spatula fold in the cherries.

5. Pour the batter into the prepared baking pan. Tap on the counter gently to level.

6. Bake in heated oven for 45-55 minutes or until set. I like to temperature check my cakes for doneness, it should have an internal temperature between 200-210F.

7. Carefully remove the cake from the springform pan and let cool completely on a cooling rack.

8. Once cooled dust with icing sugar and serve.

This may be the best cinnamon roll recipe on the internet. Okay, probably not. We’re good but we’re no pastry chefs. However, our recipe is delicious and perfect for the home baker because it’s super easy to make. Whenever we need to make something a little special like a birthday, holiday, or weekend brunch – we make these cinnamon rolls.

Made from scratch with simple ingredients, they’re going to be a family favourite in no time. Made a soft and fluffy yeast-risen dough that’s rolled with a sweet brown sugar and butter filling. Because this recipe calls for some time for the dough to rest, it’s perfect to make in batches or the night before. Or better yet, prep them fresh in the morning and spend the resting time doing something you love.

Why you’ll love this recipe:

• Super simple with only 14 ingredients!

• Homemade from scratch.

• Balance of sweet and tart.

Tips for making cinnamon rolls from scratch:

• If you the yeast doesn’t activate, don’t use it. You activate yeast with warm milk and sugar. If the temperature is too warm it can kill the yeast, if too cold it can slow the rise time. The sweet spot is around 45℃. You’ll know that the yeast is active if after 5 minutes the mixture is foamy. If it’s not, start over.

• Knead until smooth. You’ll know that the dough is kneaded enough when it’s smooth. So whether you use your hands or a stand mixer, knead until a dough forms and it has a smooth surface. Make an indent with your finger in the dough and if it bounces back it’s ready to rest!

• Let the dough rest. Time is what gives cinnamon rolls their signature fluffy bite. They should rise at least twice, once after forming the dough and a second time after creating the rolls. You can even let them rest overnight for the second proof if you want to prepare them the day before.

• Proof in the ideal environment. Depending on when you want to eat the cinnamon rolls should determine what temperature you proof them at. The warmer the temperature the quicker the rise, but the less flavour develops. If making them same day proof in a warm space. If you’re saving them for the next morning, proof in the fridge overnight.

• Fill from edge to edge. Spread the brown sugar and butter filling from edge to edge to the best results and a deli‐ cious eating experience. This ensures it’s gooey in every bite.

• Let the rolls cool slightly. Before icing them, let them cool for at least 15 minutes so that the icing doesn’t all melt away.

How to make cinnamon rolls from scratch:

Prep Time: 30 Min | Rise Time: 90 Min | Bake Time: 30 Min | Total Time: 2 Hr 30 Min

Makes: 12 rolls

Ingredients:

• 1 tbsp quick rise yeast

• 240 mL (1 cup) warm non-dairy milk

• 50 g (1/4 cup) granulated sugar

• 75 g (1/3 cup) non-dairy butter, softened

• pinch kosher salt

• 2 flax eggs, (2 tbsp ground flax + 6 tbsp water)

• 480 g (4 cups) all-purpose flour

Cinnamon Sugar Spread:

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

• 2 tbsp cinnamon

• 90 g (1/3 cup + 2 tbsp) brown sugar, divided

Cream Cheese Icing:

• 56 g (4 tbsp) non-dairy butter, softened

• 180 g (1 1/2 cups) icing sugar

• 60 g (1/4 cup) vegan cream cheese

• 1 tsp vanilla extract

Instructions:

1. On the stove warm your non-dairy milk until it is just warm to the touch. You want the milk temperature to rest in between 40-50C.

2. To the warmed milk add the yeast and granulated sugar – whisk until it’s all incorporated. Leave to rest for 10 minutes. 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.

3. Add 1/3 cup butter to a stand mixer along with the flax egg and beat until the butter has softened. Add the all-purpose flour, salt, and yeast mixture to the stand mixer and using the dough hook beat until the dough just comes together – it’s okay if it is a little crumbly.

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

5. Place the dough in a greased mixing bowl and seal with clear wrap over top. Place 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 the dough is rising.

6. Once the dough has risen, place it on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle.

7. Pour 1/4 cup of melted butter on the rolled out dough and brush so that it is all covered. Sprinkle with 1/3 cup brown sugar and cinnamon.

8. Starting from the long side, tightly roll the dough.

9. Using a very sharp knife cut the dough into about 1″ slices. You should get about 12 good sized cinnamon buns.

10. In a baking dish spread about 1/4 cup melted butter on the bottom and sides, as well as sprinkle about 2 tbsp of brown sugar. This will give you a delicious caramelized bottom.

11. Place the cinnamon buns in the prepared baking dish and cover with clear wrap to rise again. This rise will take about 30 minutes. You can proof it in dark humid place or in your oven that is OFF.

12. Once the cinnamon buns have risen, heat the oven to 350F. Once it has reached temp, bake the cinnamon rolls for 27-30 minutes. You will know they are done once they are golden brown on top.

13. To make the cream cheese icing add the non-dairy butter, cream cheese, and vanilla to a stand mixer and beat until the butter is creamy. Then slowly add icing sugar to the mixer, about 1/2 cup at a time.

14. While the cinnamon buns are still warm spread the icing over top.

I love a chocolate cookie, but this may be my favourite one yet. The cookie has a deep and rich chocolate flavour balanced by the salty miso, but my favourite part is the subtle tang that comes through in each bite from the miso. So here’s your sign to add miso paste to your next chocolate dessert. Or better yet, make these Chocolate Miso Cookies.

This recipe was developed as a small batch recipe – it makes about 6 cookies. But if you want to make more, it doubles and triples well! Any extra dough can be stored in the freezer. We recommend thawing the cookie dough in the fridge before baking.

Why you’ll love this recipe:

• Chocolate cookie with a twist.

• Small batch, for minimal leftovers.

• Comes together in one bowl.

Top tips for making the best cookies:

• Mix by hand. This recipe was developed and tested using a silicone spatula to mix the dough until just combined. For the most similar results to ours, do the same thing.

• Press cookies mid-bake. For the best texture and bake, use a spatula to gently flatten the cookies about 5 minutes into baking. This will result in a delicious dense and chewy texture.

• 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 Chocolate Miso Cookies:

Prep Time: 15 Min | Bake Time: 12 Min | Total Time: 27 Min

Makes: 6 cookies

Ingredients:

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

• 1 tsp miso paste

• 75 g (6 tbsp) brown sugar

• 25 g (2 tbsp) granulated sugar

• 1/2 tsp vanilla extract

• 1 tsp warm water

• 60 g (1/2 cup) all-purpose flour

• 30 g (1/4 cup) whole wheat flour

• 1 tbsp black cocoa powder

• 1 1/2 tsp ground flaxseed

• 1/4 tsp baking soda

Instructions:

1. Heat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.

2. Melt vegan butter in the microwave in a medium-sized bowl. Add the miso paste, brown sugar, and granulated sugar. Using silicone spatula mix until smooth – about 5 minutes. Mix in vanilla extract and water until incorporated.

3. Mix the all-purpose flour whole wheat flour, black cocoa powder, baking soda, and ground flaxseed into the butter/sugar mixture until a dough forms.

4. Divide the dough into six and roll into balls. Place on the prepared baking sheet with 2-inches between each.

5. Bake for 5 minutes, then using a metal spatula, gently press the cookies down. Continue baking for 7 more minutes.

6. Let the cookies chill completely on the warm baking sheet before transferring to a cooling rack.

Buttery, flaky and tender – these simply delicious blueberry have a light texture and are PACKED with blueberries.

If you’re intimidated by dairy-free, eggless baking – this is a great recipe to start with! Scones may seem difficult, but these ones are actually pretty simple. Just 12 ingredients that most people should have in their fridge or pantry. All you need is your hands, a couple bowls and a cheese grater!

Take it up a notch: Make a simple lemon glaze by combining icing sugar, non-dairy milk, lemon juice, and lemon zest. Drizzle over top, for the perfect sweet treat.

Top tips for making blueberry scones:

• Keep it cool. To get fluffy, flaky scones the vegan butter in the recipe should be kept as cold as possible. If you find that the butter is getting too warm, pop the bowl or container into the fridge for a few minutes.

• Keep your butter chunky. The butter should still be visible through the dough. We like to grate it with a cheese grater or food processor with a grater attachment. However you can also use a pastry blender instead.

• Do not thaw the blueberries first. If using frozen blueberries, which we prefer, do not thaw them beforehand. However you can opt to use fresh blueberries instead.

• Form into a disk and cut into triangles. To avoid overworking the dough, we like to form the dough in a disk and cut into wedges instead of cutting out rounds and having to re-form the dough. This will help you to not over‐ work your dough or melt the butter too much.

How to make blueberry scones:

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

Makes: 8 scones

Ingredients:

• 175 g (1½ cups) frozen blueberries

• 240 mL (1 cup) soy milk

• 15 mL (1 tbsp) apple cider vinegar

• 7 g (1 tbsp) ground flax seeds

• 170 g (3/4 cup) cold vegan butter

• 360 g (3 cups) all-purpose flour

• 12 g (1 tbsp) baking powder

• 3 g (½ tsp) baking soda

• pinch kosher salt

• 30 mL (2 tbsp) maple syrup

• 5 mL (1 tsp) vanilla extract

• 6 g (1 tbsp) lemon zest

Instructions:

1. Heat oven to 400F.

2. Combine non-dairy milk, apple cider vinegar, and ground flax seed in a bowl. Mix and set in the fridge until needed.

3. In a large bowl combine all-purpose flour, lemon zest, baking powder, baking soda and salt – mix until combined.

4. Using a food processor or cheese grater, grate cold vegan butter and add to dry mixture. Using a wooden spoon mix until all the butter is coated in flour and evenly distributed throughout the flour. You want chunks of butter still in there as this is what will form the flaky layers of the scone. Place this mixture in the fridge whenever not using. It's important to keep the butter as cold as possible.

5. To the flour/butter mixture, add milk mixture, maple syrup and vanilla extract. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don't handle it too much or your body heat will melt the butter.

6. Add in the blueberries and mix until just combined.

7. On a floured surface turn out the dough and gently press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices -we opted for 8 total. Place scones on a lined baking sheet.

8. Bake for 18-20 minutes or until golden brown.

9. Allow scones to cool about 10 minutes before serving.

I think the superior form of cake comes in a sheet. I don’t know why, it’s just science. Truthfully I’m not one for layers of icing or anything super complicated. Sheet cakes are the opposite of that - they have a simple and delicious ratio of icing to cake and come together easier than a boxed cake mix.

Our Chocolate Sheet Cake is a favourite. Fluffy and moist cake topped with a creamy chocolate American meringue buttercream frosting. Not too sweet and just the right level of decadence. One of the reasons this cake is so fluffy is carbonated water! We replace eggs in this recipe with carbonated water which gives it a super light and airy texture.

Whether you’re celebrating a birthday or the fact that you made it through another week, this cake is the perfect celebration.

Why you’ll love this recipe:

• Easy to make!

• Absolutely delicious & moist.

• Perfect for a party.

Top tips for making a chocolate sheet cake:

• Use cacao powder, not cocoa powder. The beans are processed at a low temperature compared to cocoa, and contain higher quantity of nutrients, as well as has a more bitter taste –which we tend to prefer.

• Use weighted measurements. For the most accurate results weighted measurements offer the least amount of room for error.

• Grease and dust your baking pan generously. Ensure that the cake doesn’t stick by greasing with butter or cooking spray then dust with some cacao powder.

• Use parchment paper if needed. If you have cakes that stick even with the above tip, use parchment paper on the bottom of the pan to make removing it even easier.

• Allow the cake to cool completely. Before applying the icing, the cake should be completely cool. Even a slightly warm cake will melt the icing.

How to make a chocolate sheet cake:

Prep Time: 20 Min | Bake Time: 35 Min | Total Time: 55 Min

Makes: 1 9x13” cake (about 16-20 servings)

Ingredients:

• 210 g (1¾ cup) all-purpose flour

• 90 g (¾ cup) cacao powder

• 5 g (1 tsp) baking powder

• 12 g (2 tsp) baking soda

• 1 tsp kosher salt

• 480 mL (2 cups) vegan buttermilk, (soy milk + 1 tbsp apple cider vinegar)

• 400 g (2 cups) granulated sugar

• 120 mL (½ cup) carbonated water

• 10 mL (2 tsp) vanilla extract

• 120 mL (½ cup) vegan butter, melted

Chocolate American Meringue Buttercream:

• 113 g (½ cup) vegan butter, softened

• 28 g (¼ cup) cacao powder

• 250 g (2 cups) icing sugar

• 5 mL (1 tsp) vanilla extract

• 60 mL (¼ cup) aquafaba

• 100 g chopped chocolate, melted and cooled

Instructions:

1. Heat oven to 350F. Generously grease a 9x13 baking dish then dust with cacao powder.

2. Combine all-purpose flour, cacao powder, baking powder, baking soda, and kosher salt in a large bowl.

3. In another bowl combine vegan buttermilk, granulated sugar, carbonated water, vanilla extract, and melted butter.

4. Pour the wet mixture into the dry then mix until just combined. Then pour into the prepared baking dish.

5. Bake for 30-40 minutes or until a toothpick comes out clean.

6. Allow to cool completely while you make the chocolate buttercream.

7. Add softened butter to a stand mixer and beat until light and fluffy. Beat int he icing sugar and cacao powder until fully incorporated. Add the vanilla extract and aquafaba and beat until ight and fluffy – about 5-6 minutes. Slowly drizzle in the cooled melted chocolate and beat for another 1-2 minutes or until you get your desired texture.

8. Once the cake has cooled completely spread the chocolate buttercream across the cake and top with sprinkles.

One of my favourite flavour combinations is cranberry and orange. I’ll often pull out this combo during the holiday season when cranberries are in season. A scone as a vessel for the flavour offers a great opportunity to enjoy this combination for both dessert and breakfast.

Scones are a baking favourite here. They’re flaky, buttery, versatile and super easy to make. These cranberry orange scones are the perfect balance of sweet and tart, with just the right amount of butter-y richness.

Why you’ll love this recipe:

• Scones come together in just 20 minutes.

• All you need is one bowl and a baking sheet.

• Bursting with flavour in every bite.

Top tips for making the best scones:

• Keep it cold. For flaky scones that have a great rise keep all your ingredients and even your tools cold. Chilling your bowls and prep tools is great for beginners scone makers, so if you take a little longer to bring your dough together the bowl is keeping the ingredients cold.

• Weigh the ingredients. Baking is a science, especially for recipes that rely on specific textures. To ensure the dough is crumbly but not dry use a scale to weigh out all the ingredients according to the recipe.

• Don’t overmix the dough. If you over-mix the dough you run the risk of a tough scone. Scone dough should be crumbly but hold together.

• The dough should be crumbly. The perfect scone dough is just hydrated enough to hold together but should still be a little crumbly.

• Bake the scones from cold. For flaky scones with a high rise it’s best to chill the finished scones before baking them! Just place them in the freezer for about 10-15 minutes while the oven preheats.

How to make cranberry orange scones:

Prep Time: 15 Min | Chill Time: 15 Min | Bake Time: 20 Min | Total Time: 50 Min

Makes: 8 scones

Ingredients

• 175 g (1½ cups) frozen cranberries, thawed

• 240 mL (1 cup) soy milk

• 15 mL (1 tbsp) apple cider vinegar

• 7 g (1 tbsp) ground flax seeds

• 170 g (¾ cup) cold vegan butter, cubed

• 360 g (3 cups) all-purpose flour + some for dusting

• 12 g (1 tbsp) baking powder

• 3 g (½ tsp) baking soda

• pinch kosher salt

• 30 mL (2 tbsp) maple syrup

• 5 mL (1 tsp) vanilla extract

• 6 g (1 tbsp) orange zest

Orange Glaze:

• 160 g (1⅓ cups) icing sugar

• 30 mL (2 tbsp) fresh orange juice

• 6 g (1 tbsp) orange zest

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium-sized bowl combine non-dairy milk, apple cider vinegar, ground flax seed, maple syrup, and vanilla extract. Mix and set in the fridge until needed.

3. In a large bowl combine all-purpose flour, orange zest, baking powder, baking soda and kosher salt. Mix until combined.

4. Add cold vegan butter to flour mixture. Using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. Having small chunks of butter in the mixture is what will form the flaky layers.

5. To the flour/butter mixture add the milk mixture. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don’t handle it too much or your body heat will melt the butter.

6. Fold the cranberries into the dough until just combined.

7. If your dough is feeling a little sticky, generously flour a clean flat surface and turn out the dough onto it. Sprinkle some flour over top and gently knead 1-2 times and press it into a disk about 1 inch thick.

8. Using a sharp knife cut the disk into 8 slices, then place scones on a lined baking sheet and transfer to the freezer.

9. Heat oven to 400F.

10. Once the oven comes to temperature bake the scones directly from the freezer for 20 minutes or until golden brown.

11. Allow scones to cool about 10 minutes on the baking sheet.

12. Mix the orange glaze by combine icing sugar, orange juice and orange zest. Drizzle over scones and allow to cool an additional 5-10 minutes before serving.

Food is about joy and sprinkles bring us joy. These super soft sugar cookies are light, fluffy, and PACKED with sprinkles. We originally developed this recipe 8 years ago and they we’re delicious back then, but definitely needed a little refresh. Now these cookies are even better than they were in 2018.

These cookies are pillow-y, super soft, and incredibly light. They come together in just one bowl and need minimal chill time. They’re loaded with colourful sprinkles so every bite is even more joyful than the last. If you’re looking for something to smile about today - these cookies are it.

Why you’ll love this recipe:

• Light, airy, and super pillow-y.

• Comes together in one bowl.

• Store well for up to 5 days.

Top tips for making soft sugar cookies:

• Mix sugar and butter until smooth. A quick mix with an electric hand mixer or a baking spatula will do. Just be sure to mix until the mixture has creamed together and become smooth.

• Let milk come to room temperature. When adding cold milk to melted butter, it will solidify some of the butter. This isn’t necessarily a bad thing, as you can see it happens in this recipe - we just don’t want it to happen too much. So letting the milk sit for 15 minutes out of the fridge before making the recipe will help a lot.

• Don’t over-mix the flour. These cookies are light and tender. To achieve this mix the flour into the wet ingredients until just combined.

• Gently mix in the sprinkles. Sprinkles can be sensitive to moisture and temperature. Mix them in slowly and only as much as you need to to incorporate them into the dough.

• Chill dough for 30 minutes. It doesn’t need a lot of time in the fridge, just 20-30 minutes will do. Just enough to keep the cookies from spreading too much.

• Let rest on the baking pan to cool. The cookies are not fully baked once them come out of the oven. They need that extra 10 minutes on the hot pan out of the oven to set and finish baking.

How to make soft sugar cookies:

Prep Time: 10 Min | Chill Time: 30 Min | Bake Time: 12-13 Min

Makes: 12 cookies

Ingredients:

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

• 100 g (1/2 cup) brown sugar

• 50 g (1/4 cup) granulated sugar

• 1 tsp vanilla extract

• 1/4 cup non-dairy milk, room temperature

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

• 240 g (2 cups) all-purpose flour

• 2 tsp baking powder

• pinch kosher salt

• 1/4 cup sprinkles

Instructions:

Before You Start: Remove the milk from the fridge 15 minutes prior to starting the recipe to come increase temperature slightly. Prepare the flax egg so it has time to thicken.

1. In a large mixing bowl add melted butter and both sugars. Using a silicone spatula cream together the butter and sugars until smooth, about 3-5 minutes.

2. Pour in the non-dairy milk and flax egg and mix until combined. If the you notice the butter getting solid again and separating with the liquid a little bit, that’s okay. Mix in the vanilla extract.

3. Add the all-purpose flour, kosher salt, and baking powder. Fold the dry into the wet until just combined.

4. Gently fold in the sprinkles (as many or as little as you want) until evenly distributed - don’t mix too much or the colours will start seeping together.

5. Place the dough in the fridge for 20-30 minutes.

6. Heat oven to 350F. Prepare a baking sheet with a silicone baking sheet or a piece of parchment paper.

7. Divide the dough into 12 balls and gently roll.

8. Place 6 cookie dough balls per baking sheet 2 inches apart. Keep any remaining dough in the fridge.

9. Bake for 12-13 minutes, then remove from the oven and let cool for 10 minutes on the baking sheet before transferring to a wire rack.

10. Repeat step 8-9 for the remaining cookie dough balls.

11. Store in an air-tight container at room temperature for up to 5 days.

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.

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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.

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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.

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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.

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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.