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!


Eggless Salad Sandwich

This recipe is very easy and pretty much involves no cooking at all. It’s great for picnics or school lunches for the kids. Just like an old-fashioned egg salad sandwich, just without the cruelty! 🙂


  • 1 Package of firm silken tofu
  • Sweet pickle relish
  • 1 tablespoon of veganaise
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 1/2 teaspoon of Himalayan Pink Salt (This is a must for that eggy taste)

Step1: Open the tofu and press out the water as much as possible. Crumble the tofu into a bowl with a fork or you can use your fingers. Toss in the seasonings and veganaise and mix together. put in as much pickle relish as you’d like (I like a lot) and mix again. That’s it!

Top on a salad or on some toast! Yum!


Swiss Green Chard and Mushroom Tart

This dish was created on a “make what I have on hand” kind of day. I really didn’t want to go to the store and I had some veggies I wanted to use before they went bad. Its a great alternitive to quiche.


  • 1 14 oz package of firm tofu
  • 1 medium onion
  • 1/4 cup of Tofurkey Chorizo (optional)
  • 1/4 cup of sliced shiitake muchrooms
  • 1 pie crust (vegan)
  • 1 tablespoon of cashew butter
  • 1 cup of swiss green chard
  • 1 flaxseed egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt

Step1: Cut the onion, mushrooms, chard, and set aside. Open the tofu a press as much water out as possible. Preheat the oven to 350 degrees

Step2: Take the cut veggies, tofu, and seasoning place in a blender and mix together until everything is blended. (careful not to liquify)

Step3: After blending put the mixture in a bowl, add chorizo and the flaxseed egg. Mix. Scoop into pie crust and bake for 30mins or until it is set.

Serve for breakfast, lunch, or dinner!

Edamame Ravioli Recipe

I saw this on a menu recently and wanted to try a vegan version of it! This dish is fun, unique, and very tasty!

*Note: You will need a food processor for this recipe.


  • 3/4 pkg of frozen shelled edamame (japanese soybean)
  • 1/4 cup of vegan cream cheese (tofutti)
  • 1 tbsp of vegan butter or dairy free butter
  • 2 shallots
  • 2 tsp of garlic powder
  • 1/2 cup soy sauce
  • 1 tbsp brown sugar
  • egg-less wonton wrappers (if your can not find vegan wonton wrappers you can make your own homemade pasta using flax-seed meal instead of eggs!)

Step 1: In a microwave safe bowl, cook the frozen soybeans for about 5 mins or until soft. In a food processor, combine cooked soybeans, vegan cream cheese, butter, shallots and garlic powder and process until the mixture is almost like a thick paste.

Step 2: Spoon your mixture onto your wonton wrappers, but be careful not to fill too much. Fold and close your wonton wrapper and pinch them shut around the edges. In a medium sauce pan bring 2 cups of water to boil and place your ravioli in.  Boil the ravioli for  10-12 mins. While the ravioli are cooking, mix the soy sauce and brown sugar together and microwave for about 1 min. Plate your ravioli and pour the sauce over them and enjoy!!!

Serve with a side of asian slaw, and you have the perfect end of the summer meal!

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