Fun and easy end of summer treat. Vegan/ Gluten free

As much as I hate to admit it summer it coming to an end, even if feels like it’s just getting started here in Southern California. This sweet treat was fun to make and just as tasty!


The coconut cookie cups are a perfect pair with some good vegan ice cream, and the best part is they are pretty healthy! Since these yummy things are gluten free, they are made with coconut flour. This was my fist time using coconut flour and I have to admit I was a bit nervous. I scoured through numerous recipes online to find the perfect one for me. I finally came upon one that looked great, but it needed to be veganized! I was pleasantly surprised how yummy they were. The coconut flour gives them a wonderful light flavor and a great texture. Hope you’ll love them as much as we did!


  • 2 Flaxseed eggs (1egg= 1 tbsp ground flaxseed, 3 tbsp of warm water, let it sit for 3 mins)
  • ¼ cup coconut oil – melted
  • ¼ cup organic sugar (or any sugar you prefer)
  • ½ cup almond milk (soy or coconut works too)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1/2 cup coconut flour

-3Directions :

1. Pre-heat oven to 375 degrees and take a muffin tin a turn upside down and with a non- stick spray lightly spry the bottom.

2. In a medium bowl, whisk together flax seed with melted coconut oil,  sugar, almond milk, vanilla, and salt.

3. Stir in coconut flour. (add more if needed) Take a spoon full of cookie dough and form it over each muffin tin. *Make sure to cover completely. Bake for 15- 20 minutes or until  browned.

4. Let cookies cool completely cool. Once they have cool down gently take them off the muffin tin.


Fill with your favorite vegan ice cream or even use them as mini pie crusts. The possibilities are endless! Enjoy!


Shepherds Pie

Shepherd’s pie is a classic English dish dating back years ago, and I couldn’t wait to make the cruelty free version of this one. It is hardy, filling, and a favorite around our house!


  • 4-5 large potatoes
  • 1/4 package of tofurky veggie crumbles (meatless ground)
  • 2 large carrots, peeled and finely chopped
  • 1 onion, chopped
  • 1 not-beef bullion cube or veggie bouillon cube
  • 1 garlic cloves, finely chopped or minced
  • 2 tablespoons of nondairy butter (I used Earth Balance)
  • 1/2 cup of water

Step1: Fill a large pot with water (about 1/4 of the way) and turn on a high heat. You can throw a little salt in the water if you’d like. Peel and cut your potatoes into medium/small cubes. Put those in the pot.(It doesn’t matter if the water is boiling)

Step2: Preheat oven to 400 degrees. In a medium size sauce pan heat the butter until melted. Add the chopped carrots, onion, veggie crumbles, and garlic and saute until the onions are translucent. Add the water and bouillon cube and let this simmer until the carrots are soft and about half of the water has cook off. Mash the potatoes and add a little nondairy butter and milk to make it creamy.

Step3: Pour the veggie mixture into a casserole dish and then spoon and smooth the potatoes over the mixture. Place in the oven for 15mins.

Serve with The Perfect Vegan Gravy and you’ll have the perfect fall dinner!

Vegan Jalapeno Poppers!

I have been wanting to make a vegan version of one of the most fun a tasty appitizers to eat. Jalapeno Poppers! Crunchy, spicy, and creamy…what’s not to love? They were an absolute hit with some friends I had over for dinner. With a little homemade ranch dip, these yummy treats will be the star of any gathering.


Jalapeno Poppers

  • 7-8 Fresh Jalapenos
  • Panko Bread Crumbs
  • Your favorite vegan cheese ( I used a mixture of Galaxy onion and chive cream cheese and vegan riccota with some added spices.)
  • Flour
  • Water
  • Oil (I used Sunflower seed oil)

Ranch Dip

  • 1/4 cup vegan sour cream
  • 1/4 cup vegan mayo
  • 1 tablespoon of white vinegar
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Jalapeno Poppers

Step 1: Cut the jalapenos down the middle length wise. Scoop out the seeds and disgard. (or put into your compost!) If you like a little more spice you can leave some seeds in. The seeds are where the heat comes from. My jalapenos were quite large so I then cut them in half to make them smaller. It’s all up to you!

Step 2: Take your favorite vegan cheese and fill the jalapeno halves. Now it’s time to make the batter for the breading to stick to.  Take the flour and add water slowly until its consistancy is like pancake batter. Take the jalapenos and dip them in your batter. Make sure the entire jalapeno is covered.

Step 3: Take the panko breading and put a thick layer in a shallow bowl. Place a couple jalapenos in the bowl and cover the entire thing with breading. The more the better! Repeat until all the jalapenos are done and breaded. Now it’s time to cook! Place enough oil in a pot to cover at least 3/4 of the jalapenos and turn on a medium/high heat. When the oil is hot enough (you can test one to see) throw in a few jalapenos and cook both sides until they are a golden brown.

Ranch Dip

Step1: Take all the ingredients and mix together. Add more of anything to make it how you like it!

Now Eat, Enjoy, and Be Happy! 🙂