Hello friends,
It seems like almost every weekend I feel the intense need to bake cookies or cupcakes, even when I probably shouldn’t. This was one of those weekends. Am I alone? I suspect not. What’s better on a snowy, cold day than a warm, fresh-baked treat? Nothing. Continue reading
Hello everyone,
Today a few of my friends are hosting a game night. I offered to bring an appetizer since the hosts are graciously handling the main the course – a DIY pasta bar!
Keeping with the Italian food theme, I’ve opted to bring a quick and easy traditional Italian bruschetta with a drizzled balsamic glaze and freshly grated vegan mozzarella cheese.
Continue reading “Recipe: Traditional Italian Bruschetta”
Hello friends,
I wanted to let you know that there is a new holistic vegan website called The Green V. Whether you are a long-term vegan, a newbie or simply vi-curious, there is something for everyone with sections on food, lifestyle, travel, and beauty.
I was lucky enough to be one of the first guest bloggers for the site launch, and I contributed a blog on how to host the perfect vegan dinner party and included some new recipes too!
Please check it out and let me know what you think.
Cheers,
Jocelyn
Hello everyone,
A friend sent me a recipe for Salty Sesame and Dark Chocolate Chip cookies from Joy the Baker. It certainly wasn’t the easiest recipe to ‘veganize’ considering if called for quite a bit of butter and an egg, plus an extra egg yolk. However, it was worth the hassle!
These are the perfect cookies for anyone who likes things sweet and salty. They came out of the oven warm and chewy. Honestly, these had a consistency rarely found in vegan cookies. Plus, they taste even better! The sesame seeds add a unique twist on a salty chocolate chip cookie.
So here it goes, below is my highly modified version of the Salty Sesame and Dark Chocolate Chip cookies from Joy the Baker. Give them a try. Your tastebuds will thank you!
Cheers!
Jocelyn Continue reading “Recipe: Vegan Salted Sesame Cookies”
Hello friends,
I had never tried to make a carrot cake before so I decided to look at a few recipes online. I wasn’t in love with what I saw – a lot of recipes with a ton of ingredients, most of which were not in my cupboards. Rather than move onto a different cake, I decided to look at a carrot cake cupcake recipe from Vegan Cupcakes Takeover the World. If you don’t have this book, you should snatch a copy ASAP. It’s my #1 goto recipe book.
What follows is a highly modified version of the cupcake recipe. I added in almond milk, tweaked the ingredient amounts, and added crystalized ginger instead of powder. Everyone seemed to enjoy the end result, and they said it was quite moist and creamy. I will admit, it’s a bit rich, so if you don’t have a real sweet tooth, beware! Please give this recipe a try and let me know what you think.
Cheers!
Jocelyn
