November 2022



2-3 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped celery
1 tablespoon sweet relish
1 green onion, chopped
Creamy Garlic Herb Sauce
1/2 cup vegan mayonnaise
1 tsp lemon juice
3 garlic cloves, minced
1 tsp dried dill
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (Can also use paprika)
1 Tbsp apple cider vinegar
1 tsp maple syrup


1. Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper.

2. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.

3. Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.

4. Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated.

5. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve



3 cups flour (360g)
1 packet of yeast
1 tbsp sugar
1 1/2 tbsp olive oil
1 cup warm water
1/2 tsp salt
Vegan Cheese
1/2 cauliflower (375g)
3.5 tbsp tapioca flour
1 tbsp nutritional yeast
1-2 tsp salt
*add salt to taste preferences
1/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3/4 cup)
Pizza Sauce
3/4 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp parsley
1/4 oregano
A pinch red pepper flakes


1. Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.

2. Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.

3. Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.

Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.

4. With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least 30 minutes or until it has doubled in size.

5. While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.

6. Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 1/2 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better



1 med butternut squash approx 3lbs
1 small head of garlic, 2 tbl butter
1 lb vegan sausage links roughly crumbled using hands or back of fork (casings removed)
1 small onion sliced into half moons (approx 1 1/2 cups)
small red potatoes sliced (approx 1 cup)
1 large carrot cut into matchsticks (approx 1 cup)
2 cups no ch’kn broth (sub veggie broth)
1 tsp celery seeds, 1/2 tsp nutmeg
1/2 tsp curry powder, s/p to taste
1/2 cup non-dairy cream cheese (room temp)
1/2- 1 cup non dairy milk


1. To Roast Butternut Squash: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush squash with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 60-80 min). Let cool. Skin should peel off easily.

2. In a blender, combine squash & squeeze garlic from its skin into mixer. Add 1/2 cup of broth. Blend till smooth.

3. For Sausage: in a large pot or dutch oven: heat 1 tbl butter on med heat. Add sausage to pan, cook till browned (approx 10 min). Set aside

4. In the same pot over med heat, add the remaining butter, when warmed add onion, carrots, & potatoes, season s/p. Cook 8-10 min till onion is soft & golden. Scraping up any brown bits from sausage for added flavor. Add 1 tbl water if it pot gets to dry.

5. Next, add puréed squash, seasonings, & remaining 2 1/2 cups broth, making sure veggies are covered with liquid. Bring to a boil, then simmer on med/low heat covered 20-30 min till carrots are tender & flavors meld. Mix occasionally

6. Turn off heat, add cream cheese, mix till combined. Add milk to achieve desired consistency.

7. Serve Soup with sausage crumbles on top. Enjoy!!!



1 cup Pasta (of your choice)
200 grams Mushrooms
2 tbsp Olive oil (extra virgin)
1 1/2 tbsp Garlic (crushed)
1/4 cup Balsamic vinegar
1/2 cup Whipping cream
2 tbsp Parmesan cheese (grated)
salt & pepper


1. Boil the pasta as per the package instructions.

2. Slice the mushrooms as shown in the blog post.

3. Heat olive oil in a pan and add mushrooms and garlic to it. Sauté for about 2-3 minutes on medium low heat until the mushrooms are cooked and start turning brown.

4. Add the balsamic vinegar to the mushrooms and let this cook on low flame until the vinegar is reduced.

5. Once the vinegar is completely reduced, add the whipping cream and mix everything. Let this cook (and come together) for not more than a minute.

6. Add the boiled pasta, salt & pepper, thyme and cook this for another minute or two max and turn off the heat.

7, Sprinkle some parmesan cheese and serve hot.



Crisp Topping:
1/4 cup gluten-free old-fashioned oats
1 tablespoon gluten-free oat flour
1 tablespoon coconut sugar (or maple sugar, maple syrup, brown sugar)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegan butter, softened but not melted*

Apple Filling:
1 medium apple, diced
1 teaspoon vegan butter, melted
1 teaspoon coconut sugar (maple sugar or brown sugar)
1/2 teaspoon cinnamon
1 teaspoon gluten-free oat flour

For Serving:
dairy-free vanilla ice cream


1. Make the crisp topping first. In a bowl, stir together the oats, oat flour, coconut sugar, cinnamon, and nutmeg, then cut in the butter with a fork until well combined. Set aside.

2. Next, wash and dice the apple and add it to a separate bowl with the melted butter, coconut sugar, cinnamon, and oat flour. Stir to combine and then spoon half of the apple mixture to the bottom of a large mug.

3. Spoon half of the crisp topping over the apples, then add the rest of the apples on top of the crisp layer and finish with the rest of the crisp layer on top. Microwave for 4 minutes. Allow it to cool slightly and then top with dairy-free vanilla ice cream! Enjoy.