Cheesy Jalapeño Cornbread (Gluten-Free & Vegan)

I’m a little late in sharing some goodies I made for Thanksgiving, but I’m right on time for American Thanksgiving, right?  This cornbread was the perfect holiday meal accessory.

I don’t eat vegan cheese very often, but I decided to try it out in my baking.  It turned out creamy and tasty in this spicy cornbread.  This isn’t your traditional cornbread, but I still have several jalapeño peppers in my freezer from this summer’s bounty, so I decided, why not change things up.  We love spice in my house, but the amount used here is not too spicy.  You can add a little more if you’d like, but I wouldn’t reduce.


Cheesy Jalapeño Cornbread Recipe (adapted from Babycakes)

Makes 1 8″ loaf


  • 2/3 cup rice milk or almond milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup gluten-free all-purpose baking flour
  • 3/4 cup organic cornmeal
  • 1/4 cup organic corn flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1/4 cup jalapeños, seeded and diced
  • 2/3 cup diced vegan cheddar cheese



  • Preheat the oven to 325°F.  Lightly grease an 8 x 4 x 3″ loaf pan with coconut oil.
  • Pour the rice milk and apple cider vinegar into a small bowl.  Do not stir, just set aside to develop a ‘buttermilk’.
  • In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
  • Add the oil, maple syrup, applesauce, and vanilla to the dry ingredients.  Stir until well combined.
  • Pour the ‘buttermilk’ into the batter and mix gently until all ingredients are combined and a slightly grainy batter is formed.
  • Using a silicone spatula, fold in the jalapeños and cheese until evenly distributed.
  • Pour the batter into the greased pan and bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let stand in the pan for 20 minutes.  Gently remove from pan and cut into approximately 10 slices.
  • Can store for up to 3 days in an airtight container.
  • Enjoy!



Creamy Vegan Basil Alfredo – Gluten & Guilt Free

Who doesn’t love (and need) a dose of creamy, rich pasta in their lives now and then?  I love creamy pasta dishes, but hate the after effects.  Bloatedness, tiredness, and guilt for the 239128947200 calories I just consumed.  I decided to attempt recreating a healthier, guilt-free alternative tonight. I was pleasantly surprised with its creaminess and overall flavour, which was very reminscent of traditional buttery, creamy alfredo, not to mention a whole lot fresher with my garden basil!  My little guy had two bowls of this tonight, which makes me extra happy.

If you are looking for a simple, go-to vegan creamy sauce recipe, I highly recommend this one.  It was all ready on the table within 30 minutes.

Vegan Creamy Basil Alfredo Recipe

Sauce makes enough for approx. 5-6 servings


  • 350 grams silken tofu (soft)
  • 1/4 cup unsweetened plain almond milk
  • 1 tablespoon gluten-free flour (I used chickpea)
  • 1 package (250 grams) gluten-free penne (I used rice and quinoa)
  • 1 cup fresh basil, chopped
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • juice of 1 lemon
  • 1 teaspoon kosher sea salt
  • freshly ground pepper to taste


  • In a large saucepan, boil water, add pasta noodles and cook according to packaging instructions.
  • In a skillet over medium heat, heat olive oil.  Add onion and garlic and sauté for 5 minutes.  Add basil and continue to sauté for an additional 5 minutes.  Turn off heat.


  • Place all remaining ingredients including onion-garlic-basil mixture into a food processor.  Give it a whirl for a few seconds until it is a creamy consistency.


  • Strain pasta, then bring back to the saucepan over low heat along with alfredo sauce.  Gently stir to combine and allow it to heat through for a minute or two.
  • Serve, topped with fresh basil.
  • Enjoy!

Creamy Vegan Alfredo

Creamy Vegan Alfredo

Raw Pad Thai – Gluten-Free, Vegan, Healthy and Delicious

I had a beautiful purple cabbage in the fridge and a few too many zucchinis that I really didn’t want to see go wasted.  I wasn’t anticipating that it would turn out so tasty or colourful, hence, I only took photos of the finished product.  It was one of those Monday nights where I wanted something quick, easy, and fresh.  If you have a mandolin or julienne peeler, this will be quick.  Just watch those fingers.

The sauce for this recipe was the same one I made for my Crispy Kale Rice Bowl With Spicy Peanut Sauce.  I can’t get enough of this creamy, spicy sauce!  The noodles for this recipe are the zucchini and carrot.  So fresh!

Raw Pad Thai Recipe

Serves 4-5


  • 2 medium zucchinis
  • 2 large carrots
  • 2 cups shredded purple cabbage (a little less than half a head of cabbage)
  • 1 sweet red bell pepper, sliced thin
  • 1/4 cup chives, chopped
  • 1/4 cup almond slivers
  • 1/4 cup sesame seeds

For the peanut sauce:

  • 3 tablespoons natural smooth peanut butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon agave nectar
  • 1 tablespoon gluten-free tamari
  • 1/4 teaspoon dried chili flakes
  • 1 teaspoon grated ginger
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons filtered water


  • Using a mandolin, julienne the zucchini and carrot.  Toss in a large bowl along with red pepper, chives, almonds and sesame seeds.
  • In a food processor, add all ingredients for the peanut sauce.  Whirl.  Add a bit more water if you would like it to be a creamier consistency, or add more peanut butter if you want it thicker.
  • Pour peanut sauce over vegetables in bowl, and toss to combine.
  • Serve and enjoy!

Raw Pad Thai

Classic Veggie Pâté

Last year, a few friends and I took a little wine tour road trip to the Eastern Townships of Quebec.  The day was really great, and so was the wine, but I bring this up because of the simple lunch we were served that I still think about.  They asked us ahead of time if we have any dietary restrictions, and once we arrived at the second winery, they served lunch.  Mine was so delicious, yet so simple.  It was a veggie pâté sandwich on baguette.  The pâté was homemade locally, at a tiny little market up the street.  I loved it so much, I bought two more to bring home.  Since then, what I was able to find at the grocery store just didn’t compare.  Finally, I found the perfect veggie pâté recipe in one of my favourite cookbooks, Ripe From Around Here by the talented vegan cook, Jae Steele.  I followed the recipe almost exactly, except for some additional herbs that I thought would work well.  The idea of making my own pâté always intimidated me a bit, but I promise, it was so unbelievably simple to make.  I have to add, this pâté is just as satisfying as the one I had with good friends and a nice glass of red on that wine trip.

Classic Veggie Pâté Recipe

Makes up to 12 servings


  • 1 cup sunflower seeds
  • 1 medium onion, chopped
  • 3 medium garlic cloves, chopped
  • 2 tablespoons olive oil + 1/3 cup olive oil
  • 3 cups cremini mushrooms
  • 1 1/2 cups just boiled filtered water
  • 1 medium potato, chopped
  • 1 medium carrot, chopped (you only need to peel it if it isn’t organic)
  • 3/4 cup nutritional yeast flakes
  • 1/2 cup kamut or whole grain flour (I used kamut)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon dried sage
  • 1 teaspoon sea salt
  • freshly ground pepper to taste


  • Preheat oven to 350°F.  Lightly oil an 8 x 8 baking dish.  In the meanwhile, boil the water.
  • Grind sunflower seeds in a food processor until there are no whole seeds remaining.  Pour into a large bowl and set aside.


  • Place the onions and garlic into the food processor.  Process to mince.


  • Heat the 2 tablespoons of olive oil in a skillet.  Add the minced onions and garlic and sauté for about 5 minutes, or until the onions are soft.
  • Place the mushrooms into the food processor and chop them.  Add them to the skillet with onion and garlic.  Sauté for an additional 5 minutes.


  • Add the veggies from the skillet into the bowl with the sunflower seeds.
  • Using the water you just boiled, deglaze the skillet and pour off into the bowl.
  • Place the potato and carrot into the food processor to chop.  Add them to the bowl as well.


  • Add the nutritional yeast, flour, additional oil, lemon juice, herbs, salt and pepper to the bowl.  Mix using a spatula.


  • Scrape the mixture into the baking dish and press into a smooth layer.


  • Pop in the oven and bake for 35-45 minutes (it took 45 minutes in my oven).  Once it is brown on top and slightly firm to touch, it’s ready.


  • It is delicious both warm or cold! Have it with crackers, a baguette, on its own, with vegetables, whatever you desire!  And you can store it in the fridge for a week.
  • Enjoy!



Black Bean Brownies

When you’ve got a sweet tooth like I do, it makes sense to try and offset the bad deliciousness with some nutrition.  I’ve been seeing a lot of recipes with black beans incorporated into brownies, and although very skeptical, I had to give it a try.  This recipe is inspired by many black bean brownies found on the world wide web.  I wanted a brownie that was rich and gooey with the added nutrition of black beans, but not the added flavour.  I was determined to mask it!  Once these babies were ready, I asked my husband to guess the secret ingredient, and all he came up with was ‘liquor’.  Ha, success!
Loaded with protein and fiber, these little black beans are a nutritional powerhouse.  From a single, one-cup serving of black beans you get nearly 15 grams of fiber (well over half of the Daily Value) and 15 grams of protein (nearly one third of the Daily Value and equivalent to the amount in 2 ounces of a meat, like chicken).
This recipe is also high in omega 3, seeing that I recently discovered a vegan alternative to egg, which is, as many of you probably know, a combination of flax meal and water!  Too simple…
Well, now that I got to indulge in these crispy on the outside, fudgy on the inside brownies, I am happy to say that I would have no reason to make an unhealthy version – these are totally delicious!
Here they are…
Black Bean Brownies
Black Bean Brownies Recipe

Makes 12 brownies


  • 1 14 oz. can of black beans, rinsed and drained
  • 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons filtered water)
  • 3 tablespoons coconut oil, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup raw sugar
  • 1 1/2 teaspoon baking powder
  • 1 cup good quality cacao powder
  • 1/2 cup crushed walnuts



  • Preheat oven to 350° F.
  • Lightly grease two 6 cup muffin trays.
  • Using a coffee grinder, grind the flax seeds.  In your food processor, combine the ground flax and water.  Pulse a few times, and let sit for a few minutes.  This is your egg replacer (flax egg).


  • Add all other ingredients except for the walnuts into your food processor.
  • Puree until you reach a smooth consistency.  You don’t want it runny, but you don’t want it as thick as icing either.


  • Spoon the brownie mixture into your muffin tins a little under the half way mark.  Sprinkle your crushed walnuts over top.


  • Pop in the oven and bake for 25 minutes.
  • Remove from oven and let sit for about 20 minutes before gently removing from tin using a fork.  They will be tender, so do it mindfully.
  • Enjoy one (or two) brownies and store the rest in an air tight container in the refrigerator for 2-3 days.   I doubt they’ll even be around that long!

Black Bean Brownies


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