Vegan Pumpkin Oatmeal Cookies


download (1)


Like I said in the past, I love pumpkin.. it’s good everywhere!!! EVERYWHERE!!!!!!!!  haha! October is my favorite month of the year.. it’s the time to eat beets, all kinds of squash, pumpkins, potatoes… awwww I’m in heaven.

Here’s a simple and delicious pumpkin cookies recipe :)


Like Fall is changing nature.. my kids are changing every day.. becoming older each day.. awwwww!

Life wouldnt be the same without these 3 little monsters :)


16-20 cookies


1 cup all purpose flour

1 cup old fashioned oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup vegan margarine

1/2 cup +3 tablespoons pumpkin puree

(I used my homemade puree)

1/2 teaspoon pure vanilla extract

1/3 cup chocolate chips

citrouille oats



Preheat oven to 350′F.

Line 2 baking sheets with parchment paper (or silicone mats)

In a bowl combine all the dry ingredients and mix.

In a bowl (or your stand mixer), cream the margarine and the two kinds of sugar. Add the pumpkin puree and vanilla.

Add the dry ingredients to the pumpkin mixture.

Fold in chocolate chips.

With an icecream spoon (or a regular spoon) form small size balls of the preparation. Don’t press on them.

Cook for 11-2 minutes or util the are starting to turn a bit golden.

Serve and Enjoy!


Vegan Mexican Soup




On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)

Is there something better than a hot bowl of soup during the cold Canadian Fall?! :D

I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!




1/2 cup of uncooked organic brown rice

2 cups of small red kidney beans

Olive oil

1/2  onion

3 green onions

3 garlic cloves, minced

1 stalk of broccoli (mostly the top part)

2 large carrots

1 green bell pepper

1/2 Jalapeno pepper

(you can skip it)

3 cups diced tomatoes

5 cups vegetable broth

1 1/2 tablespoons of mexican chili powder

2 1/2 teaspoons garlic powder

2 1/2 teaspoons cumin

2 teaspoons oregano

redbeans brownrice

carrots1 broccoli


Cook the rice.

While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.

In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.

Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.

After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.

Remove from heat, serve and enjoy!


Vegan Pumpkin & Chocolate chips Muffins


DSCN9207 copy


October.. it’s pumpkin season! :D I love pumpkin! In all possibles ways… muffin, bread, curry, pancakes, soup, risotto.. it’s so delicious and so full of awesome nutriments.

For some people pumpkins are only used as a decoration during Halloween.. but it’s way more than that!!

I love to make my own pumpkin puree, to freeze it and to use it all year round. (haha my boxer is a big fan of pumpkin puree too, haha)

Last week, I wated to try a new muffin recipe so I went on a blog that I really love called MINIMALIST BAKER and tried THIS recipe. They were so good that the batch mysteriously disapered, haha so I had to make another one, hahaha ;) I change minor details so you can either do mine or hers and it’s the same.


10 muffins

(I guess my silicone molds are bigger than her muffin papers)


1 flax egg

(1 tablespoon flaxseed meal + 2 1/2 tablespoons water, you mix, then rest for 4-5 min)

1/2 cup pumpkin puree

(homemade is always better)

1 cup organic soy milk + 1 tablespoon lemon juice (to make homemade vegan buttermilk)

(or any other kind of non-dairy milk)

1/2 cup brown sugar

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole wheat flour

1/2 teaspoon cinnamon

3/4 cup all-purpose flour

1/2 cup chocolate chips




Preheat oven to 375’F

In a bowl or with a stand mixer, combine the flax egg, soy milk mixture, brown sugar, oil, vanilla and the pumpkin puree. Add the salt, cinnamon, baking soda and baking powder and whisk well.

You can now add the two kinds of flour into you wet mixture. Combine well.

Fold in chocolate chips.

Spoon the mixture into muffin pans (I use silicone liners instead of paper liners) until it’s almost full. you can add few more chocolate chips on top.

Bake for 10-11 minutes. When you can insert a toothpick and it come out clean, the muffins are done.

Remove from the oven, let cool few minutes and enjoy!

download (1)

Vegan Pesto & Potato Pasta


DSCN9120 copy


The other day I made a batch of kale pesto (see the recipe HERE).. after using it on a pizza instead of the tomato sauce, I was looking for another cool idea. I found a fun recipe online and decided to try it. Like always I changed many things. (You can see the original recipe HERE)

I love pesto (vegan pesto!).. it’s so delicious. And by pesto I mean all kinds of pesto.. the reguclar basil kind, kale, broccoli.. sky is the limit.

This recipe is so easy , healthy and so delicious, I will make it again and again.




300 g of multigrains pasta

(I used spaghetti)

2 cups very small potatoes

2 cups packed baby spinach

2/3 cup pesto

(I used my vegan kale and sunflower pesto, see it HERE)

salt, pepper, to taste

spag DSCN9112 copy

kale1 babyspinach


  • Wash and slice the potatoes.

Bring a large pot of water to a boil over medium heat. Add the baby spinach and cook for 30 seconds. Une a fine sieve to transfer the spinach to a food processor. Don’t throw away the water!

Return the water to a boil and add the pasta and the sliced potatoes. Cook, stirring few times until the pasta and the potatoes are done.

In your food processor, add 1/2 cup of the cooking water and the pesto to the cooked baby spinach. Pulse until you reach a smooth consistency. Add the salt and pepper, than pule 5 seconds again.

Drain the pasta. In the pot, combine the sauce and the pasta. Cook over medium heat while stirring often until everything is hot and thick enough.

Remove from heat, serve and ENJOY!


Vegan Kale Pesto




I love Kale.. kale is good for you! Kale is wonderful, haha! Yay for kale! ;)

the other night I wanted to cook a pasta recipe who needed pesto in it.. so I made some. I had kale in my fridge and sunflower seeds in the pantry. The mix of these two is very delicious. this pesto is vegan , so there is no cheese in it. If you prefer to have a cheezy taste, you can had nutritional yeast.

Homemade pesto is always better than anyone you can buy at the store (and cheaper too!).


2 cups


1 medium size bunch of kale

3 cloves garlic

(I’m a big fan.. so if you’re less intense than me, use less garlic, hehe)

1/2 cup raw sunflower seeds

The juice of 1 medium lemon

1/2 cup olive oil

Salt / pepper, to taste



Wash the kale.

Remove the stems of the kale. In a pot of boiling water, cook the kale for 30 seconds. Remove from the water and put it in cold water (to stop the cooking). Drain the wait (the more you can, the better it is)

In a food processor, combine the garlic, salt, pepper and sunflower seeds. Pulse 1 minute.

Add the kale and the lemon juice. Pulse another minute.

Add the olive oil then pulse until you reach the perfect consistency.

Use in a recipe or store in a glass jar in the refrigerator. By the way, you can freeze pesto to use it later!

download (4)

Vegan Asian style kale


DSCN8832 copy




Today is Kale day so to ”celebrate” that, here’s a recipe where there’s plenty of kale, hehe.

When I did it, I used it as a side dish. It’s super easy, super quick and super delicious.

Kale is good.. EAT KALE!


4 (side dishes)


Olive oil

1 large kale (at least 3-4 cups)

1/2 small red cabbage

1 large carrot

1 medium onion

3-4 cloves garlic

large piece of fresh ginger, grated

(less or more depending on how you love ginger, I’m a fan so my piece was big, haha)

Salt/pepper, to taste

2 tablespoons sesame seeds

1 tablespoon sesame oil

kale1 redcabbage

sesame carrots1


Wash and cut all the veggies. Don’t forget to remove the stem from the kale.

In a wok (or large skillet, but here I use my large cast iron wok) heat some olive oil over medium heat. Sauté the onion and garlic until the onion is starting to be soft. Add the ginger. Finish by adding the kale, cabbage and carrot, then turn up the heat a bit. Cook for 4-5 minutes while stirring often. Don’t over cook. the kale only need to be softened, no need to be all mushy.

Remove from heat, add the sesame oil and sesame seeds. Combine well.

Serve and enjoy.




Healthy & Vegan Mint-Chocolate chips Ice Cream


DSCN8676 copy


One day during summer, I read about making vegan ice cream with spinach… I was intrigued, so I tried it, haha! After all, the best way to know is to try.

The result was awesome! It doesn’t taste like spinach at all (ok, don’t know if it’s because it doesn’t taste like it or just because I’m a massive spinach fan, hahaha!) I gave some to my husband and to my son and they both loved it a lot. +1 point for me with my super healthy vegan ice cream.

What are you waiting for… go in your kitchen right now and give it a try! :D

TRICK: TO have lovely and not all dark bananas once they are out of the freezer… I place them to freeze without their peels, that way, they come out all clean and not mushy and dark. Before I was always freezing bananas with their peels on… but not anymore!


1 batch (enough for 2)


2 frozen bananas (very ripe)

1 big handfull of baby spinach (around 50g)

(Oh yeah, you’re not having hallucinations.. there is spinach in an ice cream recipe! ;) )

3-4 tablespoons of any type of non-dairy milk (I used almond)

1/4 teaspoon pure mint extract

2 tablespoons chocolate chips (vegan)

ripebananas babyspinach



Place everything in a food procesor and blend until you reach a smooth texture.

Serve and Enjoy!


Vegan Banana Bread


DSCN8745 copy


Banana bread is my ultimate favorite kind of bread (I mean you know.. not the typical bread, but the more sweet kind of bread, hehe) There is nothing more delicious than a hot slice of banana bread.. awwwww!!!


1 loaf


1/4 cup unsweetened organic soy milk

(you can use another type of non-dairy milk too)

1/2 teaspoon apple cider vinegar

1 cup brown sugar

1/2 cup margarine (vegan type)

3 ripe bananas, mashed (medium)

1 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips (vegan)




Preheat oven to 350′F

In a cup or a bowl, combine the milk and the vinegar. Set aside for few minutes.

In a bowl, combine the two kinds of flours, baking powder, baking soda and salt.

In your stand mixer’s bowl or a regular bowl, cream together the margarine and the brown sugar. Stir in the mashed bananas, vanilla and milk mixture. Beat well.

Add the dry mixture to the wet mixture and beat until everything is wet and there is no flour left.

Fold in the chocolate chips.

Pour mixture into a loaf pan and bake. (I’m always using silicone)

Bake for about 55 minutes. If a toothpick comes out clean, the bread is ready.

Remove from the oven, let it cool for few minutes, serve and Enjoy!


Vegan Apple Cookies


DSCN8586 copy


The other day we went apple picking with our kids.. like we do EVERY year, it’s kind of a tradition. I love to be apple to show my kids how food grow, where does the food comes from.. and they really have fun at the same time. Also, it’s the perfect time to teach them few things about science… how trees are growing, where do apple come from, bees, plants… learning can be fun!

Since we had 40 pounds of fresh apples, I decided to make some cookies. They are delicious!! They taste like an apple crisp but in a cookie form. They next day there was any cookies left, hahaha! this recipe is super easy, you only need one bowl!



16 cookies


1 cup old fashioned oats

3/4 cup all-pupose flour

1/2 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2/3 cup brown sugar

1/4 cup margarine (vegan type)

1/4 cup soymilk

1/3 cup finelly chopped apple

pomme oats


Preheat oven to 350′F.

In a bowl (or your stand mixer), combine all the ingredients and mix until it’s well combined.

With an icecream spoon (or your hands) form medium size balls of the preparation. Press gently on them.

Cook for 7-8 minutes or util the are starting to turn a bit golden. To keep to cookies chewy, I always cook them a little less time, then once they are cooled they are still super moist and chewy, but cooked.

Serve and Enjoy!


Vegan Slow Cooker Pasta Sauce




Who doesn’t love to eat a big bowl of pasta? :D

I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!

These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).



8 cups


Olive oil

1 medum onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli, chopped

3 cups diced tomatoes

(I used whole and diced them)

2 1/2 cups plain tomato sauce

1/4 cup tomato paste

2 teaspoons sugar

2 teaspoons Herbes de Provence

Salt/pepper, to taste

1/2 cup uncooked red lentils

1 cup raw spinach

bellpepper yellowbellpepper

babyspinach tomato



In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.

Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).

Close the lid and cook on LOW for around 7 hours.

Once it’s done, add the spinach and let them cook for another 4-5 minutes.

Serve over pasta and enjoy!