Easy Vegan Cooking & Baking Guide

If you’re thinking about going vegan for health reasons or looking for new meal options, here are four easy tips I’ve used to convert recipes vegan! Vegan cooking or baking doesn’t have to be scary, guys. For reals.
Egg replacers
  • Ener-G brand or Bob’s Red Mill Egg Replacers
  • Silken tofu
  • Bananas & Applesauce (for baked goods)
  • Vinegar & baking soda
  • Flaxseed whipped into water
Protein replacers
  • Tempeh
  • Tofu (extra or super firm)
  • Seitan
  • Gardein
  • Eggplant
  • Mushrooms
  • Veggies
  • Beans & Legumes
  • Nuts & Seeds
Dairy replacers
  • Nut & Seed milks (almond, cashew, hemp, flax or macadamia)
  • Soy milk
  • Coconut milk
  • Coconut butter
  • Any non-dairy cheese (Daiya is my favorite)
  • Non-dairy cream cheese
  • Earth Balance All Natural Spread
  • Follow Your Heart Vegan Gourmet Organic Sour Cream
Healthy Oil Upgrades
  • Extra virgin olive oil
  • Coconut oil
  • Sunflower oil
  • Walnut oil
  • Sesame oil
  • Grapeseed oil
  • Safflower oil


Copycat Larabar Recipe

I love Larabars. They are vegan, gluten free & delicious! My favorite Larabar is the peanut butter jelly flavor, but sadly they don’t have them in Canada. (I know, right?! Insane.) But, have no fear my lovelies! I have a recipe for that 😉



Copycat Peanut Butter Jelly Larabar Recipe

2/3 cup roasted peanuts
1/2 cup dried dates (approx. 10 dates)
1/2 cup dried cherries



Grind the peanuts in a food processor, remove and add to a small bowl.

Grind the dates and cherries in the food processor until finely chopped.

Add date mixture to peanut mixture and mix together until well combined.

Smoosh the mixture into bar shapes and store in plastic wrap in the fridge.

Makes 5 bars.

Vegan Crock Pot Chili

This recipe is probably what I’m most “famous” for in my family. I’ve made it on numerous occasions and each time I do, I get very high praises. I’m the only vegan in my family, so when I made it they were at first skeptical on whether or not it would live up to their, oh so high, chili expectations. Infact, I even hid the fact that it was totally vegan from my older brother. I know, right? It shouldn’t have to be done, but people tend to judge vegan dishes before tasting them simply because of the lack of “real” meat.

To make a long story, less long, everyone loved it and it’s been a hit ever since!



Vegan Crock Pot Chili chili


10 Carrots (diced)

10 Celery Stalks (diced)

1 Onion (diced)

1 Avocado (chopped)

1 Can of organic chickpeas

1 Can of organic white kidney beans

1 Can of organic red kidney beans

1 Can of Aylmer Accents diced tomatoes (garlic & olive oil)

1 Package of Yves vegan ground turkey

2 Cups of vegan vegetable broth

2 Cups of water

2 Tablespoons of organic chili powder (any will do)

Seasoning to taste

Tufutti “better than sour cream” sour cream

Gluten Free rice chips


Chop everything (except the avocado) that needs to be chopped. Fry up the vegan ground turkey on the stove. Throw your broth and water into the crock pot. Add the chopped veggies, beans, chickpeas and tomatoes into the crock pot. Then add your ground turkey, chili powder and any other seasoning you wish. Turn the crock pot to low heat and let sit all day long. (About 8 hours). Then serve with GF rice chips, avocado and “sour cream” and you’ve got yourself a yummy and healthy meal! Mmm-Mmm delish.





Shamrock Protein Shake

In honor of St.Paddy’s Day, (happy that day, by the way) I wanted to share a wonderful little protein shamrock shake recipe! I love this recipe because it’s minty, yummy and green! And it’s healthy, but shhh. Nobody needs to know that 😉



Shamrock Protein Shake green-smoothie1


  • 1 cup unsweetened almond or soy milk
  • 1 scoop vanilla or chocolate Vega protein powder
  • 2 cups spinach
  • 1 banana
  • 3 drops mint extract
  • stevia to taste (optional)
  • ½ cup ice

Mix it up. Drink it up. Enjoy!


Vegan “Nutella” Recipe

Yep. It happened. You’ve found yourself watching Real Housewives & very much craving bananas & Nutella. I can’t be the only person who has this urge sometimes. Years ago, I used to literally sit down with a little glass jar of the delicious chocolate hazelnut spread, and just eat away. I’m a tiny lady, always have been, but I could down an entire jar by myself. It’s something I tend to boast about actually, I’m rather proud of my Nutella gluttony. But sadly, I don’t do that anymore. Although Nutella is chock full of vitamins & calcium, it’s also riddled with sugar & carbs! And skim milk, which is dairy, which is blah. So, without further adieu, I give you…

Vegan “NOT-ella”


  • 1 1/2 cups hazelnuts
  • 1 tsp vanilla
  • 3/4 cup powdered sugar
  • 1/4 cup cocoa
  • 3-4 tbsp vegetable or safflower oil
  • 2 tbsp soy milk


Using a food processor, grind the hazelnuts until fine and powdery. Process for another minute or two. If your food processor is strong enough, the hazelnuts will eventually turn creamy and smooth. If you’re using a less powerful food processor, this won’t happen.Add remaining ingredients and process until smooth and creamy, adding a little bit more or less liquid to get desired consistency.
You can also use this recipe in baking as well! Such as Vegan notella cookies, brownies & pies. Mmmm, I can taste it already 🙂