Crispy around the edges, soft and chewy in the center, these cookie have a wonderful floral aroma and a delightful rich and nutty flavor profile. Sweetened with maple syrup, they make a great evening treat or afternoon snack. The last time I made a batch of cookies was during the holidays. My family has a long standing tradition of baking 3 different kinds of cookies on Christmas Eve and enjoying them for the week preceding New Year’s Eve. We usually make ginger-molasses cookies, peppermint chocolate crinkle cookies, and some sort of vegan shortbread cookies. This year we made them with chopp ..read more

Satisfying and comforting, this ramen features vibrant edamames and peas and delightful umami, tangy, and smokey flavors. Garnished with bright green onions and a touch rich chili oil, this 15-minute bowl is a great way to add a little luxury to any weekday lunch. When I think of a comforting dish, soups, noodles, and ramen always pop to mind. Many ramen recipes can take quite some time to put together, especially if the broth is left simmering on the heat for a while. But this recipe is a little different. It can be prepared in 15 minutes for lunch or dinner. I love the idea of preparing thi ..read more

This burger features tofu that is coated in a smokey spice mixture and a coat of panko then browned to golden perfection and served in a bun alongside truffle massaged kale, cucumber, onion, and pickle slices. It is a wonderful dinner to make on a weekend night and enjoy with friends or family under candlelight. As the new year begins, I have found a new sense of clarity when it comes to the type of recipes I want to create and the message I want to share. I have come to realize that I want my work to be a reminder to notice the beauty in the details, in the process. I want to make more space ..read more

Pillowy soft, doughy, and sweet-tart in flavor, these plant based savory rolls feature a delicious sun-dried tomato pesto and vegan cream cheese filling. They are perfect as a snack, a side dish during the holidays, or an on-the-go breakfast. This recipe was created through an Instagram partnership with Le Grand. Well, it is safe to say that my fear of yeast has officially vanished! I remember about two years ago when I first shared about my “fear” of yeast that was caused by my multiple failed attempts at making cinnamon buns as a teenager because the dough never rose. Fast forward 2021 and ..read more

Made with canned pumpkin puree and flavored with warming spices, these muffins are a satisfying snack to enjoy on cold days with a warm drink. At this point in the fall, you might have already grown tired of pumpkin, but in case you have not, let me introduce you to these beauties: Pumpkin Muffins with Roasted Pumpkin Seeds Streusel Made with spelt flour, canned pumpkin, roasted pumpkin seeds, and mostly sweetened with maple syrup, these muffins are best when eaten warm. Also, if you are feeling extra fancy, feel free to spread each muffin half with vegan butter and a touch of vegan honey. Ma ..read more

Made with only 8 ingredients this dish is sweet, tangy, spicy, and bright in flavor. It is also a wonderful way to incorporate satisfying plant based protein into any weeknight dinner. This recipe was created through an Instagram partnership with Food52 and Lightlife Tempeh. Ouff, it has been a crazy couple of weeks! I cannot believe I have not shared a recipe on my blog in over a month… Here are some of the things that have been happening offline: I officially started shooting lifestyle shots for my cookbook. I just passed the 75-recipes mark for my cookbook. Not all the recipes have bee ..read more

Loaded with veggies, pistachios, and dried apricots, this Vegan Zucchini-Carrot Bread is wonderful for breakfast, as a snack, or for a little sweet bite after dinner. Well, the fall is at our doors and, if you are like me, you have already seen a flood of pumpkin, Halloween, and cozy recipes on social media. Although I am not already at the pumpkin stage (just yet!) I am slowly transitioning into it. So what better way to do so than with a veggie-packed loaf! Chances are, zucchinis and carrots are still in season where you are so it is the perfect time to make this bread. Plus, as the days ge ..read more

Moist, fluffy and garnished with a delicious crunchy topping, these muffins have a rich maple flavor that complements wonderfully the slight tanginess and juiciness of the fresh blueberries. This recipe was created through an Instagram sponsorship with Superfresh Growers. One fruit season ends, just when another one begins. Right now we are in the midst of the blueberry season and this year, they are particularly delicious — sweet and tangy, juicy and bouncy! Of course, seasonal blueberries are wonderful fresh and eaten on their own, but I also love incorporating them in baked goods just like ..read more

Made of only 3 ingredients, these vegan pops are inspired by a traditional Indian drink: the mango lassi. Tangy, refreshing, and sweet, they are wonderful as a snack or a cooling dessert. Every summer, it has become a tradition that I release a recipe for a sweet icy treat. This summer, mangoes are taking the trophy home! I have been obsessed with mangoes for years! Once July hits, the very best, juicy mangoes hit the shelves in grocery stores and that’s my cue to stock up. Thankfully, there is a store near me that sells crates of them at a cheaper price so that allows me to always have a cou ..read more

These Cherry Pie Bars are made of a rich buttery pie crust topped with a maple sweetened cherry filling and finally garnished with a layer of crunchy pie crust. Enjoy these bars on their own or with a generous scoop of plant based ice cream. This recipe was created through an Instagram sponsorship with Superfresh Growers. Unfortunately, we are in the last few days of cherry season. I have indulged in these glorious, juicy, sweet little gems almost every night for the past month and am actually quite saddened that soon enough they will be off the shelves… However, what better way to celebrate ..read more