Now truth be told, I didn't get the buzz about coffee until this year (gasp). BUT I recently started frequenting my local coffee shops, and I think it's safe to say I'm a convert. As such, I figured it was about time I made a recipe featuring those magic beans.

Lately I've been drinking Canyon Coffee, and I immediately thought of incorporating the smooth caramel flavor of their Tatama blend into a sweet and creamy shake, along with So Delicious' ridiculously perfect Cold Brew Coffee ice cream.
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Ingredients
1 pint vegan coffee ice cream (I used So Delicious Cold Brew Coffee)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk 
1/2 cup ice
1-2 tablespoons maple syrup (optional)
vegan whipped cream
pinch of cinnamon
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Directions
Blend together ice cream, coffee, non-dairy milk, ice and optional maple syrup until velvety smooth.

​Pour into glasses and top with vegan whipped cream and a sprinkle of cinnamon. It's that simple. Enjoy!
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The chain we all love to hate is at it again with a new "Crystal Ball Frappuccino", a "mystical, turquoise peach infusion blended beverage topped with peach flavored whipped cream and one of three different candy gems that reveal your fortune." This was super easy to veganize with real fruit, coconut milk and a little spirulina for a touch of turquoise magic!
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Ingredients
1 cup frozen peaches
1 frozen banana
1 1/2 cups non-dairy milk (I used So Delicious Unsweetened Coconutmilk)
1/2 cup tropical fruit juice (I used orange peach mango juice)
2 tablespoons agave
1 teaspoon vanilla
1 teaspoon spirulina or E3Live Blue Majik
1 cup ice
coconut whipped cream
colored sugar sprinkled on top 

The first time I tried Unreal's Crispy Quinoa Gems I immediately thought of making veganized "M&M" cookies! You know, like the ones we all used to get from the mall food court growing up...but SOOO much more perfect. ​🍪
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Still don't know what to fill your little bunny's basket with? These are just some of the many vegan candy options for Easter! I found these cuties around local shops in NYC like Confectionery!, Haymaker's Corner Store, Orchard Grocer, and Riverdel Fine Foods, as well as larger stores like Kroger, Meijer and Target.

Now that Sweet & Sara is no longer, I will greatly miss their handmade vegan candies, including the epic Skipper Chocolate Marshmallow Rabbits, and Sugar Coated Marshmallow Bunnies & Chicks!

For a vegan alternative to the tradition of egg-dying, I love [THIS] idea from Organic Authority for dying vegan marshmallows from Dandies or Trader Joe's! For more Vegan Easter tips and suggestions, I highly recommend Your Daily Vegan's [GUIDE]! She covers everything you could ever want to know about celebrating a cruelty-free Easter in style.

I'm back on the cupcake train with my mini pink lemonade cupcakes! I recently celebrated my birthday and thought it would be fun to mix it up with some lemony goodness. Truth be told, I've always loved having lemon cake for my birthday, not just because it's delicious but because it's such a not-your-average birthday cake flavor! These were an absolute hit with my friends and family, and I'll definitely be making these again soon...perhaps for a perfectly sweet and sour Valentine's Day treat? 🍋​💖
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Ingredients
​3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter (+1 cup for frosting)
2 cups organic granulated sugar 
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 tablespoon lemon zest (+/- 1 teaspoon for frosting)
1 cup non-dairy milk
2 tablespoons lemon juice (+/- 2 tablespoon for frosting)
16 oz powdered sugar
pink natural food coloring (optional)

Directions
Preheat oven to 350°F. Line a mini muffin pan with paper liners (I went for a sunny yellow). 

In a large mixing bowl, whisk together the flour, baking soda and salt. This is the dry mixture.

In another mixing bowl, combine 1 cup vegan butter with granulated sugar, and gradually add in applesauce, vanilla, lemon zest and milk until well incorporated.  Slowly add in the dry mixture until you have a divinely smooth, seriously lickable batter.

​Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

​For the frosting, using a standing mixer or hand mixer, whip remaining 1 cup butter, gradually adding in powdered sugar until smooth and creamy. To suit your discerning flavor palette, add approximately 2 tablespoons of lemon juice and 1 teaspoon of lemon zest (trust your taste buds on this one). Since I can't get enough of millennial pink lately, I added in a drop or two of pink natural food coloring to complete the pink lemonade look. You can also add yellow natural food coloring for a traditional lemonade vibe.

I used a piping bag and large star tip for my signature swirls. You can also simply spread frosting on with a knife. Enjoy!
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After having so much fun making Triple Chocolate Peppermint Marshmallow Cookies last year, I knew I wanted to come up with something new this year with Dandies Peppermint Marshmallows. Take a trip with me to the magical Peppermint Forest and delight in these super decadent chocolatey cupcakes!
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Ingredients
2 oz bittersweet chocolate, finely chopped
1/4 cup Dutched unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup applesauce
1/4 cup vegetable oil
1/4 cup non-dairy milk (+ 1-2 tablespoons for frosting)
1 teaspoon pure vanilla extract
1/2 cup mini vegan chocolate chips (optional)
6 tablespoons aquafaba (liquid from a can of chickpeas)
5 oz (1/2 bag) Dandies Peppermint Marshmallows
1/2 teaspoon coconut oil
1 cup vegan butter
16 oz powdered sugar
pink natural food coloring (optional)
crushed peppermint candies (optional)
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Directions
Preheat the oven to 325°F. Line a mini muffin pan with paper liners (I opted for festive gold ones). 

In a large mixing bowl, pour hot coffee over the finely chopped chocolate and stir with a heatproof spatula until melted. Add in the cocoa powder and brown sugar and mix until smooth. Let cool to room temperature. 

Meanwhile, in a separate mixing bowl, whisk together the flour, granulated sugar, salt and baking soda. 

To the cooled chocolate mixture, add the applesauce, vegetable oil, non-dairy milk and vanilla and whisk until smooth. Now, gradually add in the flour mixture until well incorporated. Optionally, fold in mini chocolate chips with a spatula. 

Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Now for the frosting, start by whipping the aquafaba until fluffy peaks form. Meanwhile in a microwave safe bowl, combine coconut oil and marshmallows. Microwave in 30 second intervals, giving a quick stir in between until fully melted. Add the marshmallow mixture to the aquafaba meringue and whip together until smooth. Set aside.

In a separate bowl, whip vegan butter and gradually add in powdered sugar until creamy. Add in marshmallow aquafaba mixture until well incorporated. Optionally, add in natural vegan food coloring for that extra pop of pink.

For fancy swirls as pictured, pipe on frosting with piping bag and large star tip. Otherwise, dantily spread frosting on with a knife. For an added touch of holiday flair, sprinkle crushed peppermint candy on top. Enjoy!

This delicious stew is a favorite in my house, and as long as you don't mind a bit of peeling and chopping, it is super easy to throw together since everything goes into one pot! As always with soups and stews, the spices and seasonings are approximate, so feel free to adjust however you see fit! A bay leaf is always a nice finishing touch to round out the flavors.
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Ingredients
1 white onion, diced
4 cloves fresh garlic, diced
​1/2 teaspoon fresh ginger, grated (optional)
1 medium butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
4 carrots, peeled and diced
4 yukon gold potatoes, peeled and diced
​15 oz (1 can) chickpeas
​15 oz (1 can) diced tomatoes
​3-4 cups vegetable broth
1/2 teaspoon paprika
1/2 teaspoon chile powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
salt and pepper, to taste
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Directions
Add a little water to the bottom of your stew pot and sautée the onions, garlic and ginger on medium heat until they start to brown slightly. Add in butternut squash, sweet potatoes, carrots, gold potatoes, chickpeas, tomatoes and seasonings and stir to combine. Cover with broth and bring to a boil. Then reduce to a simmer, and continue to cook until all the vegetables are nice and tender and the flavors are thoroughly incorporated. Allow to cool slightly then serve in a ridiculously oversized bowl of your choosing. Enjoy!
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Pumpkin. Marshmallows. Chocolate. Cookies. Need I say more?

Ingredients
1 1/2  cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) vegan butter, I used Earth Balance
1/2 cup organic granulated sugar
1/2 cup organic brown sugar
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup Pumpkin Dandies Marshmallows
​3/4 cup vegan chocolate chunks
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Directions
​Preheat the oven to 350°F.

In a large mixing bowl, sift together the dry ingredients (flour, baking soda, cream of tartar, pumpkin pie spice and salt). Set aside. 

Using a standing mixer or mixing bowl with hand mixer, cream together cold vegan butter with granulated sugar and brown sugar until thoroughly combined. Add in the applesauce and vanilla.

Slowly add the dry ingredient mix into the wet ingredients until well incorporated. Turn the standing mixer or hand mixer off and stir in the pumpkin marshmallows and chocolate chips using a wooden spoon or spatula. This dough is legit!

On a baking sheet lined with parchment paper, spoon out tablespoon-sized balls of dough and bake for 12-14 minutes until the cookies are slightly golden brown at the edges. Immediately remove parchment paper with cookies from the hot baking sheet to allow them to cool.

Ingredients
​1 shallot, diced
10 oz button mushrooms, chopped
2 tablespoons olive oil
1/2 teaspoon thyme, fresh chopped or dried
1/2 teaspoon sage, fresh chopped or dried
salt and pepper, to taste
splash of white wine (optional)
3 cups almond milk or non-dairy milk
2 teaspoons soy sauce
2 teaspoons Better than Bouillon Vegetable Base or 2 cubes vegetable bouillon
5 tablespoons cornstarch
4 tablespoons cold water
3 15 oz cans cut green beans 
1 can fried onions
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Directions
First, preheat oven to 350°F. While the oven is preheating, heat the oil in a skillet or wok over medium heat. When the oil is hot, add in the chopped shallot and mushrooms. Add in the thyme, sage, salt and pepper, to taste. If you have white wine around, feel free to add a splash into the pan for added depth of flavor. Continue cooking, stirring occasionally for 5-10 minutes. 

In a saucepan over medium heat, warm the almond milk and bouillon until the bouillon is fully dissolved. It should be hot but should not come to a boil. In a small bowl, mix together the cornstarch and water. Once mixed, add it into the saucepan with the milk mixture and stir to incorporate. This will thicken the mixture to mimic the texture of condensed milk.

Once fully incorporated, add the green beans and the shallot-mushroom mixture into the saucepan with the milk. Remove from heat  and stir in about 1 cup of the fried onions. 

Pour the mixture into a casserole dish and sprinkle another cup of fried onions overtop. Bake for 10-15 minutes until the fried onions begin to turn brown and extra crispy. Enjoy!
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This recipe was adapted from a recipe on PETA.org.

There's just nothing on earth quite like curling up on the couch with an episode of Stranger Things and a bowl of chips with some kinda tasty dip. I never really got the hummus craze (gasp) until I tried it out with salty potato chips...which isn't exactly the healthiest choice but hey, it's damn good.  At least this hummus is super healthy and loaded with awesome ingredients. Not to mention, it's crazy delicious and super easy to make.
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Ingredients
​1 can chickpeas, rinsed and drained
1/4 cup cooked puréed pumpkin
2 tablespoons tahini
2 tablespoons fresh lemon juice
1-2 teaspoons  ​garlic powder
1/2 teaspoon paprika
​1/4 teaspoon turmeric (optional)
salt and pepper, to taste
pumpkin seeds, optional
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Directions
​In a blender or food processor, combine the chickpeas, pumpkin, tahini, lemon juice, garlic powder, paprika, turmeric, salt and pepper until smooth and creamy. Spoon into bowl of choice and optionally top with a sprinkling of paprika and pumpkin seeds.​ Enjoy!
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