As you know, shake recipes are my favorite, so it was only a matter of time before I came out with my own version of the classically autumnal pumpkin drink! These taste like a refreshing sip of fall in a glass. You can also totally add coffee to make these into a perfectly blended PSL! ​
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Ingredients
1 pint vegan vanilla ice cream (I used NadaMoo Vanilla...Ahhh)
1 cup almond milk
1/4 cup canned puréed pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 cup ice
vegan whipped cream (optional)
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Now that I'm back in Cincinnati and seeing the nostalgic Busken Bakery smiley cookies I used to love so much everywhere I look, I have been seriously craving some extra sweet frosted goodness. In true vegan food blogger form, I decided to make my own version of the sugary confections, using Chloe Coscarelli's perfect sugar cookie recipe for the base along with a cute pumpkin cookie cutter for good measure. While the resulting cookies are thinner than those from Busken, the sugar icing really does the trick to mimic the over all taste and feel. Since sugar icing is traditionally made with egg whites, I incorporated aquafaba instead which worked out perfectly! For fun, I added pumpkin marshmallows with mini chocolate chips to make the spooky eyes. They ended up looking kind of like a cross between the soot sprites from My Neighbor Totoro and the Pac-Man Ghosts. As I final test, I gave these out to several non-vegan friends who said they reminded them of the Busken cookies exactly! Here is the recipe for the icing if you want to create these at home.
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Ingredients
1 cup powdered sugar
3-5 tablespoons aquafaba (liquid from a can of chickpeas)
1-2 tablespoons water
​1 teaspoon vanilla
natural vegan food coloring (optional)
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Directions
Using a standing mixer or mixing bowl with a hand mixer, incorporate powdered sugar with aquafaba, water, vanilla and optional food coloring until smooth and shiny. Using a piping bag, pipe the outline of the cookies and allow to harden slightly before filling in with more frosting. Add extra bling (like the marshmallows and chocolate chips) if desired, and then allow the frosting to set a bit more before enjoying your creations. That's it!
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Don't be spooked into thinking there aren't many vegan candy options out there for Halloween. If you dust off the cobwebs, there is vegan candy lurking around every corner! These can be found at haunts like Target, Kroger, Meijer and Whole Foods as well as small specialty shops and online.

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These Cocomel Bites are legit...like vegan milk duds but wayyy better. As soon as I tried them I knew I had to incorporate them into a recipe, and brownies just seemed like the ideal vehicle for all the chewy caramel-y goodness.

Ingredients
1 1/2 cups all purpose flour
1 teaspoon kosher salt
1/4 cup unsweetened cocoa powder
1 1/2 cups chocolate chips 
1/2 cup vegan butter
1 1/2 cups granulated sugar
1/2 cups packed light brown sugar
1 vegan egg substitute (I used the Follow Your Heart VeganEgg)
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
2 teaspoons vanilla extract
Cocomels Bites, cut in half
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Directions
First, preheat oven to 350°F.

In a large mixing bowl, whisk together the flour, salt, and cocoa powder.

Set a large heatproof bowl over a saucepan of simmering water to create a double-boiler. Add the vegan butter and 1 cup of the chocolate chips to the bowl. Stir occasionally until the chocolate and butter are completely melted and smooth. Turn off the heat, then whisk in the sugars and stir until combined. Remove bowl from heat.

Into the same heatproof bowl, add in VeganEgg, flax "egg" and vanilla, stirring until incorporated.

Sprinkle the flour mixture over the chocolate mixture, folding in the with a rubber spatula until just combined. 

Allow to cool slightly before folding in the Cocomel Bites and remaining chocolate chips.

Pour the batter into parchment paper-lined baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, 30-40 minutes.

​Let cool completely in the pan. Cut into squares and serve at room temperature. If you're feeling extra, go ahead and drizzle more melted Cocomels on top. Enjoy!

What kind of wizardry is this? This recipe is adapted from my easy crescent cinnamon roll recipe, made extra magical with the help of a waffle iron and some Dollop Sea Salted Caramel Frosting. The texture is reminiscent of perfect Belgian-style waffles with the added goodness of the flaky crescent layers throughout. Mmm!

I'm going to be honest here. Making these bowls ended up being a bit more involved than I like my dinners to be, but they were really good. If you take just one thing away from this post, let it be the cooking method for the potatoes. These are the best damn potato wedges ever (and they're completely oil-free too)! Also, the marinade for the brussels sprouts is especially legit. Anyway, the best thing about bowls like this is that they are totally customizable to whatever ingredients you like and have lying around! I ended up combining cauliflower rice, mushrooms, potatoes, brussels sprouts, chickpeas, corn, salsa, avocado and hummus since I had all of those things handy in my kitchen after a super random shopping trip at Trader Joe's, but you can make it your own with whatever you have! :) 
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Ingredients
cauliflower rice (or brown rice)
mushrooms, finely chopped
coconut aminos
idaho or gold potatoes
brussels sprouts
maple syrup
sriracha
lime
chickpeas (or beans)
corn 
salsa
avocado
nutritional yeast
flour
chile powder
​chipotle powder
onion powder
garlic powder
salt
pepper
hummus
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Directions
Preheat the oven to 400°F.

Okay, so first we are going to make these bomb potato wedges. These would also make an amazing snack on their own, especially with a side of mashed avocado. To start, scrub the russet potatoes under running water, dry them off, then slice them into thick wedges (think KFC style).  I prefer to leave the peels on for added texture.

Next, toss the potatoes into a large pot and cover with cold water.  Place over medium high heat and turn the burner off immediately when the water starts to boil. The potatoes should be slightly softer but still firm to the touch. Strain the wedges and return to the pot or place them in a large bowl.

​Add in about a tablespoon of flour along with nutritional yeast, chile powder, chipotle powder, onion powder, garlic powder, salt and pepper and stir and/or shake them around until thoroughly coated.

Now, they are ready to go into the oven. Lay the wedges out onto a large baking sheet so that they are spread out evenly, without stacking any on top of each other. Feel free to sprinkle on extra seasoning as desired. I personally love to add a little Parmageddon (Vegan Parmesan).

Bake for approximately 30 minutes until crispy and brown at the edges, rotating the pan halfway through.

Now, if you'd like to add brussels sprouts into the mix, you'll want to start cooking them using your desired method. I used the frozen brussels sprouts from Trader Joe's, which made cooking them super easy. For a simple yet delicious marinade, I recommend throwing together some coconut aminos, maple syrup, sriracha and lime juice. Coat the brussels thoroughly and spread them out on another baking sheet. They can go into the oven on a separate rack for about 30-45 minutes, or until perfectly tender.

While the potatoes and brussels are roasting away, heat a wok or skillet over medium heat with a few tablespoons of water.  Add in the cauliflower rice, mushrooms, onion powder, garlic powder, coconut aminos and desired seasoning, and cook until scrumptiously soft.

For another savory flavor component, I love adding in chickpeas, corn and salsa. In a separate bowl, stir these together (cooked) until well combined. This can be served cold or warm, depending on your preference. 

To assemble, add some of the cauliflower rice mixture to bowl, then pile on brussels, some of the chickpea mixture, potato wedges and avocado (which is a non-negotiable ingredient in my opinion). Sprinkle on extra seasoning and a little lime juice and you're good to go! For a final touch, I love drizzling on a spoonful or so of hummus to take it to the next level.

Now that those watermelons are finally poppin', it's time for some epic refreshing treats. I love the flavor combo of watermelon and peach...flawlessly sweet and tart, especially when blended into the perfect slushy texture for a hot day. 

Ingredients
2 cups watermelon 
1 cup frozen peaches
1 frozen banana
1 cup coconut milk
2 tablespoons lemon juice
​1 tablespoon agave
1 teaspoon beetroot powder (optional)
1 cup ice
fresh mint (optional)

I'm so happy I was able to come up with a healthier alternative to fried rice without sacrificing any deliciousness whatsoever. The flavors are perfectly balanced with just enough sweetness from the pineapple and goji berries. Most importantly, this is such an easy recipe to throw together all in one wok (or pan). Plus, it's just so pretty to look at.
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Ingredients
coconut aminos (this is basically a much healthier alternative to soy sauce)
teriyaki sauce of choice (I used Trader Joe's Island Soyaki)
1 clove garlic, diced
1 teaspoon ginger, diced
1/4-1/2 cup sunflower seeds
1/2 cup frozen peas
15 oz canned baby corn, drained and rinsed
5 oz canned water chestnuts, drained and rinsed 
​20 oz brown rice, cooked (I used 2 of the Trader Joe's Microwave Brown Rice)
1/4-1/2 cup dried goji berries
1/2-1 cup fresh pineapple, chopped
​avocado (optional but delicious)

Directions
To start, heat a few tablespoons of water in a wok or skillet on medium. Add in some coconut aminos, teriyaki sauce, garlic and ginger. Toss in the sunflower seeds, then the frozen peas, baby corn and water chestnuts. You can adjust the quantity of everything to suit your tastebuds! Broccoli is also an excellent choice.

Next, add in the cooked rice. I love the self-steaming microwave rice packets since they make life so much easier. Optionally add in more coconut aminos and teriyaki sauce to taste. Add in dried goji berries and pineapple, stirring to incorporate. Reduce heat and cover with a lid for a few more minutes to allow everything to steam and combine nicely. 

​Serve in an oversized cozy bowl of choice and optionally top with some delicious avocado slices. Enjoy!

There's nothing like a super green smoothie to make you feel #healthyAF. This one is not only loaded with healthful and nourishing ingredients, but the tropical flavors bring it to the next level of deliciousness.

Ingredients
1/2 cup frozen pineapple
1/2 cup frozen mango
1 kiwi
1 frozen banana
1 cup spinach
1/2 avocado
1/2 cup pineapple juice
1 cup coconut milk
​1 tablespoon agave
1/2 tablespoon green superfood powder (optional)
1 cup ice

Directions
Start out with a handful of ice cubes in the blender. Add in the pineapple, mango, kiwi, banana, spinach, avocado, pineapple juice, coconut milk, agave and optional superfood powder and blend until smooth. Enjoy!

This recipe is a result of my friend Crystal's late night hankering for blueberry pie shakes. Turns out I happened to have an amazing blueberry juice (Red Jacket Black & Blue Stomp) in the fridge, so I just threw a bunch of stuff together from there! With an added touch of speculoos cookie butter, cookie crumbs and white chocolate chips, these seemed to do the trick! 
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Ingredients
1 pint vegan vanilla ice cream (I used NadaMoo Vanilla...Ahhh)
1/2 cup non-dairy milk
1/2 cup blueberry juice (I used Red Jacket Black & Blue Stomp)
3/4 cup frozen blueberries 
1/2 cup ice
1 teaspoon vanilla extract
natural vegan blue food coloring or spirulina powder (optional)
2 heaping tablespoons speculoos cookie butter (plus extra for rim)
1/8 cup vegan white chocolate chips (optional)
vegan whipped cream (optional)
speculoos cookie crumbs or graham crackers
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Directions
Blend together ice cream, milk, juice, blueberries, ice, vanilla, cookie butter and optional white chocolate chips and coloring until creamy and smooth. Spread a bit of extra cookie butter onto a microwaveable plate and heat for 20-30 seconds. Dip the rim of your glasses into the cookie butter, then roll in speculoos cookie or graham cracker crumbs until they stick to the cookie butter rim. This will act as the pie "crust". Now fill glasses with the shake mixture, optionally top with whipped cream and more speculoos cookie crumbs. You could also sprinkle on some crushed freeze dried blueberries and additional white chocolate chips  if you're feeling extra fancy. Enjoy!