Quick and Easy Garlic Toast

Quick and Easy Garlic Toast

I recently received an email with an article on ways you can top toast. It reminded me of my garlic toast I’ve been addicted to making as of late. Of course, it’s because I love just about all things garlic. From adding extra in various recipes, like stir frys to even being on toast. So I figured, why not make a simple garlic toast? It tastes great with my homemade chicken zoodle soup which works perfectly when one is feeling unwell or needing warm meals during the colder months of the year.

I used my friend’s bread recipe and it tastes amazing! Yet it’s so simple and easy to make! I usually use my toaster oven to toast my bread but you can use a regular oven as well and set it to broil for about 5 minutes or until it’s toasted. You just need to keep a good eye on it so it doesn’t burn.

Some alternatives to add additional flavor would be to add shredded cheese of your choice on top or even add your favorite salsa. You can even turn it into a bruschetta-like my quick and easy recipe you can find here! Or you can even add mashed avocado with salt and pepper and some deli meat of choice like prosciutto too.

Quick and Easy Garlic Toast


  • Bread slices
  • garlic powder
  • about 1 tsp of oil of choice per slice


  1. Take your sliced bread and spread your oil on one side.
  2. After spreading out the oil, take your garlic powder and sprinkle over the oiled bread.
  3. Place your bread slices in your toaster oven and set it to toast for about 5 minutes or until desired toasty brown goodness. If using a regular oven, set to broil and broil until the desired toastiness.
  4. Remove from oven and enjoy! Just be careful as it’s hot!

Vanilla Apricot and Cinnamon Chia Pudding (Vegan)

Hello all!

I know it has been a bit since my last recipe post. I just came up with a new recipe for a Vanilla, Apricot, and Cinnamon Chia Pudding. Its nondairy and can be made allergy friendly too.

Vanilla apricot cinnamon hemp chia pudding

Anyways, this is really easy to put together. I just used a basic recipe for the pudding – 1 cup nondairy milk, 3 tablespoons of chia seeds, a dash of vanilla extract and cinnamon, and some premade apricot preserves. I added the preserves the next morning once the “pudding” part had formed overnight.

Of course this did come out super sweet so if anyone has suggestions on how to cut that sweetness back, I would appreciate it!


  • 1 cup nondairy milk
  • 3 tbs chia seeds
  • Dash of vanilla extract
  • Dash of cinnamon powder
  • 2 tbs or so of apricot preserves


  1. Collect and measure out your ingredients above except the preserves.
  2. Mix the ingredients together (except the preserves) and let sit in the refrigerator overnight in a closed container.
  3. In the morning or just before serving, layer the preserves and the chia pudding.
  4. Then serve and enjoy!

Optional: can add fresh fruit and nondairy whipped cream as a topping.

National Coffee Milkshake Day

Happy National Coffee Milkshake Day!!!

Normally I am a big tea drinker but as of late I have been drinking home made coffee smoothies (I know not exactly a milkshake sorta but it’s coffee so I get a free pass?) and iced coffee for a quick pick-me-up. Of course, being as close to nondairy and allergy friendly as possible has made coming up with ideas for flavoring pretty fun.

So to celebrate this really cool, unofficial (though it would be awesome for it to be an official holiday) holiday, I have come up with an easy-to-make recipe for a simple and quick iced coffee. I’ve also included a link to my Vegan Hemp Coffee Smoothie too. All using nondairy and allergy friendly ingredients.

So! For the first recipe is the coffee smoothie which you can find here on my blog: Vegan Coffee Hemp Smoothie

Now, onto my simple iced coffee recipe.

Simple Iced Coffee


  • 1/4-1 cup Nondairy milk
  • 1 Tbs Instant decaf coffee
  • 1/2 cup Water
  • 1/2 cup (or so) Ice
  • Vanilla extract to taste
  • 1 packet of stevia or 1 Tsp of sweetener of choice


  1. Make your coffee according to directions on the coffee container (or if you use a Keurig or another coffee maker, use 1 of those cups and use a small cup setting.).
  2. Let your coffee cool to room temperature or place in the fridge.
  3. Once your coffee is cool, add your nondairy milk, vanilla extract, and ice in a glass then pour your cooled coffee on top. Adjust the vanilla and any sweetener to taste.
  4. Stir and enjoy!

Optional: Try adding different extracts for a variety of flavors! Ex. Mint.

Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

Vegan Coffee Hemp Smoothie

I find that every so often I could use a pick me up. Especially in the mornings or early afternoons where I feel like I’m running low on energy. Hence a Vegan Coffee Hemp Smoothie idea!

I found a good base recipe from http://www.kiipfit.com/coffee-hemp-smoothie/. Many thanks to the creator Gunjan Dudani!

This is approximately 1 serving size though could be split into two if your wanting to share. 😉


  • 1 TBS Instant coffee granules (I used decaf)
  • 1/2-1 cup of ice
  • 1 cup hemp milk
  • 1 tsp approx of vanilla extract
  • 2 tsp of ground cinnamon
  • Agave nectar (or sweetener of choice) to taste


  1. Add all ingredients to the blender and blend till mixed.
  2. Enjoy!

Optional: You can also add frozen sliced bananas instead of ice cubes to make the smoothie more thick and frothy!

Almost-Vegan Cinnamon Rolls

Who doesn’t love cinnamon rolls on a cold morning? Add a cup of tea or coffee and it’s a nice breakfast before heading out of the house. It’s also great as an evening snack.

These cinnamon rolls are mouth-watering, bouncing around the house for joy deliciousness that will have you craving more. (Trust me, I keep wishing I make more than one batch) You can also add anything inside them too like cut apples, chocolate chips, etc. The imaginations are endless for these yummy goodness that melt in your mouth.

I used my friend, Kitty’s, recipes for bread dough and icing to make them. It is beyond epic. Seriously.

Cinnamon Rolls


For the bread:

  • 2 and 1/2 cups warm water
  • 1 Tbsp yeast
  • 1/4 cup of sugar to a half cup depending on how sweet you want your bread to be.
  • 2 tsp Salt
  • 5-6 Cups of Flour

For the Icing:

  • Powdered sugar 2 Cups
  • Vanilla 1 Tbsp
  • Soy milk your choice about 1/3 of a cup, adding in not enough is much better than too much trust me. (Also wonderful with unsweetened almond milk for less calories!)
  • Coconut oil raw unrefined organic virgin 1/4 cup

For the filling:

  • 1/3 cup powdered sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup butter or margarine, softened (To make it vegan or vegetarian, using vegan butter such as from here: Vegan Butter)
  • 1 tsp of ground cinnamon
  • Optional: Few handfulls of Chocolate chips (Or carob chips works too!)


To make the dough, follow Kitty’s Bread Dough recipe. This will have the possibility of making up to three batches of rolls. Near the end of the two hour rising time, take a small bowl and add the filling into it. Mi it all together till the cinnamon is of a thick but wet consistency. After removing the dough from the bowl, cut off about 1/3 of the dough. Take your rolling pin and roll it out in a rectangle as much as possible. Use extra flour if necessary as the dough will be a bit sticky still.

Once the dough is rolled out, take your filling and spread it over the top side of the dough. It might be a bit thin but that is okay. Then if you like, you can add apple pieces or chocolate/carob chips on top of the filling. Also, pre-heat the oven to 375 degrees.

Then take the far side of the dough and begin rolling it towards you. It might be a bit messy but that makes it more fun. Once the dough is rolled up, take out a pan (square or circular, your choice) and spray it with non-stick spray. Take a sharp knife and start cutting the dough roll about 1/2 inch to an inch wide and set the roll in the pan. Once all the rolls are in the pan, you can add more chocolate chips or apple pieces to the top area an pushing them in with your finger.

When your oven is fully pre-heated, put the rolls in the oven for about 20 minutes (give or take a few minutes depending on how good your oven is at cooking. I had to add a couple minutes). After it cooking till the top has a light brownness to it, remove from the oven and set on the stove to cool for about 10 minutes if you can wait that long. I know I had trouble as the smell was so good, it made my mouth water.

While waiting, begin making the icing such as Kitty’s Icing recipe. Once your rolls have cooled down, drizzle the icing on top before serving. It comes out amazing!

Kitty’s Icing Recipe

Hey everyone! Here’s another recipe for icing! My friend, Kitty, created it and I’m sharing it with all of you wonderful people. Check out her facebook group Vegan Beginners for more yummy vegan recipes.

I love using this for my cinnamon rolls. Granted I find that it’s easier to mix if you melt the coconut oil down a little bit. Otherwise it’s a little bit clumpy. Might also want to try using a little less than 1/3 cup of soymilk too unless your making a large batch of cinnamon rolls.


  • Powdered sugar 2 Cups
  • Vanilla 1 Tbsp
  • Soy milk (or milk of your choice) about 1/3 of a cup, adding in not enough is much better than too much trust me.
  • Coconut oil raw unrefined organic virgin 1/4 cup


Add all ingredients into a small bowl. Then mix slowly. While your mixing it, add the soy milk (or milk of choice) till you get a good consistency of icing.

Kitty’s Bread Recipe

Hi everyone! I know it has been awhile but things have been pretty busy here. I do have a few recipes for you all. My friend, Kitty, gave me permission to post these up as these are from her. You can check out her facebook group, Vegan Beginners, where she has even more vegan recipes!

Kitty’s Bread Recipe


  • 2 and 1/2 cups warm water
  • 1 Tbsp yeast
  • 1/4 cup of sugar to a half cup depending on how sweet you want your bread to be.
  • 2 tsp Salt
  • 5-6 Cups of Flour


Have two bowls ready first of all. Then bring out your ingredients. I find it makes the recipe go a bit smoother if I just bring everything that I need out. Then as I go along I run less of a risk of forgetting some key ingredient. Measure out your flour first in your other bowl first. Then you have no great rush to measure when your yeast activates.

I then grab my measuring cups and take one bowl and put the two and a half cups of warm water into the bowl. Then I measure out the yeast and the sugar and add them to the warm water and stir. Wait until your yeast activates. If you leave it alone it begins to make this strange formation in the bowl. If that grows then your yeast should be active and I normally wait until it has covered the top of the water in the bowl. Then I add the salt.

Once at this point I then add in almost all of the flour save for what might be seen as about a cups worth in the bowl. Stir in the flour with the sugary water until a soft dough forms. It is sticky and this is why you leave about a cup worth of flour at the bottom of the other bowl. Keep adding and kneading gently until it is mostly absorbed the loose flour and has a nice smooth texture. It doesn’t have to be perfect.

Once you have this ball of dough put it back into a bowl and cover it and wait two hours until it doubles in size. Somewhere warm. Once it has doubled then you take it out of the bowl and cut it into two halves and taking one half begin to roll it out with a rolling pin. Do this gently and once you have a semi rectangular shape roll it onto itself and tuck in the ends. Before you put the dough onto the sheet make sure you have covered the surface with some hemp oil or an oil of your choice. Then place them each on a separate baking sheet. Allow to rise another two hours in a warm room.

Heat your oven to 350 degrees or 180 Celsius works as well. Bake for twenty minutes or until the loaves sound hollow. The loaves in the picture i made a bit more special. I added in green olives in sunflower oil with sundried tomato fillings. Added Pine nuts and basil and baked it inside. I hope you try this and I hope you find it as easy as i do.

Note for electric mixers (Like kitchenaid/etc): Add the water, sugar and yeast into the bowl of your mixer. Attach the dough hook. Once the yeast makes it’s formation in the sugary water, add the salt and then the flour. Stir at number 2 or another low speed. Once dough forms and is “kneaded”, can let it rest for the two hours and continue following the instructions.



I usually use my electric mixer to mix all the ingredients and let it rise in the bowl for the two hours. It rises a lot! I usually have enough for either two long loafs of bread or if I use bread pans, two small loafs and some dough for cinnamon rolls!

Either way, this bread is delicious!

Strawberry, Banana, Pineapple Smoothie


  • 1/2 can of Pineapple chunks
  • 1 cup Ice
  • Approx 1/2 cup of Pineapple juice
  • 1/3 to 1/2 cup of Strawberry Kefir
  • 2 Medium Bananas


  1. Crush ice in blender. (It’s okay if there are some ice chunks. It will get blended.)
  2. Add in all ingredients into blender.
  3. Blend until smooth and pour into glasses.

Makes approximately 2 servings.

Notes: If bananas are not ripe, add 2 tsp of honey or agave into blender with ingredients. Then sweeten to taste.

Mini Strawberry Pie with Easy Pie Crust

Hey everyone! I know it’s been awhile but I have come back with another delicious recipe for you all.

I love different kinds of fruits from bananas to strawberries to watermelon and then some. Had a bunch of strawberries on hand and some ingredients to make pie crust! So why not make some yummy strawberry mini pies?

A friend gave me her recipe on how to make easy pie crust and it tastes wonderful and so easy to make. You can find her on Facebook in the Vegan group: Vegan Beginners along with other recipes! If you have an electric mixer, it is a lot easier to mix but if not, no worries.

Easy Pie Crust
 2 cups of flour
1 1/2 tsp sugar
1/2 teaspoon salt
1/2 cup pure veg. butter spread plus two tablespoons more
2 tbsp olive oil
3 tbsp cold water (Or can use light coconut milk but will need some extra to add when mixing)

Combine flour sugar salt in a large bowl then cut in the pure spread until it is crumbly. Takes a few minutes. In a separate bowl whisk together the oil and water. Add to the rest of the bowl with all the ingredients in it. Then mix together with a small fork at first then get your hands in there and start to mix together kneading lightly until it becomes a ball. Keep grabbing the bits of left over flour in the bowl until it is all mixed in. Then wrap with plastic and wait for thirty minutes to chill.

*If your using an electric mixer, just follow the directions above and not mix by hand or need to use a fork. Just attach your dough hook to the mixer and let that mix it together. While mixing, you’ll need to add a bit more of the coconut milk so that the ingredients will be moist enough to form into a dough.

**You can also use the crust to make veggie or meat pies!

Mini Strawberry Pies
I used the above pie crust and used muffin tins. I suggest using large muffin tins to get more strawberries and other ingredients in better.

Strawberry Mini Pie with Tumeric Vegan Ice Cream

Strawberry Mini Pie with Turmeric Vegan Ice Cream

1 Package of clean and halved strawberries (Can use more if using larger tins or making large quantities)
1/8 cup Agave Nectar (More or less to taste)

Clean and cut the strawberries into halves (with tops removed). Then store in a container and add agave nectar before mixing and partially mashing them. You want to have some partially whole halves for the pies. Cover the container and cool in the fridge for a few hours or overnight till cold and the strawberries soak up the nectar and have a lot of juice. Preheat oven for 400 degrees. Then take your pie crusts and fit them into the muffin tins for the amount of strawberry pies you want. Using a spoon (or small soup ladle), pour the strawberry mix into the uncooked pie crusts. Using some of the left over dough, make a quilt-type pattern on top before putting into the oven. Cook for about 15-20 minutes then let cool a bit. Add some ice cream (Like coconut!) and enjoy!

Mini Strawberry Pie In Oven

Mini Strawberry Pie in Oven

Chocolate Peanut Butter Banana Ice Cream

I modified a recipe from TheKitchn.com in One-Ingredient Creamy Ice Cream. It turned out awesome!!!



  •  2 semi-ripe Bananas
  • 2 TSP Coco Powder
  • 1 Heaping TBSP of Creamy Peanut Butter
  • 1/8th TSP Agave Nectar


  1. Cut both bananas into coin-sized pieces onto a plate or in a freezer-safe bowl.
  2. Put the cut bananas into the freezer for 1 to 2 hours till they are mostly and/or fully hard.
  3. After the 1 to 2 hours, remove the bananas from the freezer and place in a food processor.
  4. Pulse the processor till the bananas break up and start getting crumbly (or creamy if not fully frozen).
  5. Use the Mix setting for the crumbly/creamy bananas till it is fully creamy.
  6. Add in the peanut butter, coco powder, and agave nectar.
  7. Mix together till fully blended.
  8. Can enjoy or if wanted, put in a closed container and put it back in the freezer for another 15 minutes or till ice cream consistency.