I have this theory that we tend to gravitate toward recreating our favorite non-vegan meals into vegan versions. I personally really liked egg salad sandwiches growing up because in all honesty I loved eggs. I choose to not eat them for reasons I don’t think I have to explain here (but will gladly do so if you ask). The Starch Solution has a great recipe. I modified it ever so slightly. It’s absolutely delicious.

Eggless Egg Salad

½ block of extra firm tofu
3 tbsp. vegenaise
2 stalks celery, finely chopped
1 tsp. apple cider vinegar
½ tsp. turmeric
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. dried dill weed
¼ tsp. salt
¼ tsp. pepper

I love using the high-protein tofu from Wildwood because you don’t need to drain it. But if you choose another extra firm tofu be sure to drain it to remove any excess moisture. Then, crumble the tofu in a large bowl, add the rest of the ingredients and mix well. Best served chilled.

Think eggs are natural? 

Hens in the egg industry are painfully debeaked shortly after birth, lay about 300 eggs per year instead of their natural 20, and are considered ‘spent’ and thus killed by the time they are 1.5-2 years old. Male chicks are often ground up alive or suffocated shortly after hatching. 

This industry is unnatural and–with so many alternatives–unnecessary.

Vegan Funfetti Cupcakes

Ooooh, so you thought if you went vegan that the party would be over? Not in my book.

I’ve been working at a cupcake store for the past 3 years, and I figured after going vegan I would have to stop eating cake. But nowadays, there are so many substitutions for everything that you can actually make cupcakes, that taste like cupcakes. I served these at a party last night and none of the guests could even tell they were vegan. These are light, colourful, fluffy, sweet, colourful, moist and spongy. And colourful. Oh yeah, did I mention they were COLOURFUL? The best part is that it takes no effort at all. Here’s what you’ll need:

1 ¾ cup all purpose flour
1 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened almond milk
½ cup coconut oil
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
confetti sprinkles
Mix the sugar, almond milk, coconut oil, vanilla, and vinegar together until smooth, then add the flour, baking powder and baking soda and mix until just combined. Finally, fold in the sprinkles. Add as many as you want, but DO NOT hold back! The reason you want to add the sprinkles in last is because the colour will bleed out of them and mix in with your batter, instead of getting a speckled rainbow look. Bake at 350 C for 20 minutes, but check at the 18 minute mark. The cupcakes should spring back to the touch, and toothpick inserted in the middle should come out clean.

While the cupcakes cool, make the vanilla frosting. Here’s how to do it:

1 cup vegan butter
½ stick vegetable shortening
1 teaspoon vanilla extract
3 cups icing sugar
2-3 tablespoons almond milk
Beat the vegan butter and shortening until combined and smooth. Add in the icing sugar and mix until the sugar is incorporated. At this stage, the icing might clump up and become to dense, this is where you’ll add your almond milk 1 tablespoon at a time to get the desired consistency. Vegan butter does not hold its shape at room temperature, so thats why we need to add the shortening a stabilizer. The amount of icing sugar can be varied, but texture might be compromised. You can always adjust to your liking. Once it’s done and the cupcakes are cooled, decorate and of course add a ton more sprinkles on top. The inside will render a fluffy rainbow speckled cloud-like cake as pictured below.

Give them a try! Make them for your birthday or any day or every day. Treat yo self. This is a good hit of sugar and celebration without the added grossness of animal products. ENJOY!

Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting

I used to bake these cupcakes a lot before I went vegan. I currently work as a pastry chef at a cake shop, and even before then I used to always bake cupcakes. I have realized that it’s been years since I last made these, and I was determined to make a vegan version. Well, I think I may have done it. These are some of the best red velvet cupcakes I’ve made, and they contain no butter, buttermilk, or cream cheese!

Here’s the recipe:

Cupcakes: (makes 12)

2 cups all purpose flour
1 cup  sugar
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cocoa powder
1 cup cashew milk
¾ cup canola oil
1 ½ tablespoons vanilla extract
1 tablespoon apple cider vinegar
2 tablespoons coconut milk
Red food colouring

Start off by combining the sugar and all the wet ingredients except for the vinegar. Once combined, add all the dry ingredients until your batter renders smooth and lump free. At this stage, add the vinegar and mix in, then immediately add to the liners. You want to fill them about ¾ full and bake at 350 C for 16-18 minutes. They will spring back to the touch when done. Allow to cool completely before frosting.


1 tub Daiya cream cheese
¾ cup vegan butter
½ cup vegetable shortening
4-6 cups icing sugar (depending on how sweet you want it)
1 tablespoon vanilla extract

Mix everything except the icing sugar until fluffy and smooth. Add the icing sugar 2 cups at a time until desired consistency is reached. If the icing is stiff and grainy, add 1 tablespoon of milk at a time until it is the right consistency.

Let me what? Yep. Feed you.⭐️ Tofu scramble, fresh tomatoes & avo with a side of corn tortillas & salsa. I shared a step-by-step of this recipe on @cookreel’s SnapChat last week and I’ll be at it again this Wednesday at 6pm with a new recipe. If you’re tuned in let me know what you’d like to see and I’ll make it happen. Peace.


I had ambitions of a vegan version of mini rolls…but ended up frustrated with sponge texture and went back to the humble cookie. I may not have fully grasped the science to a vegan/GF sponge, but these are pretty spot on👌🏻 Seasalt and chocolate #glutenfree #cookies up on 🌱 #veganrecipes #veganfoodshare #cookies #vegansofig #veganfoodie #glutenfreevegan #glutenfree #dairyfree #plantbased #eggfree #wheatfree #baking #foodblogger #foodstagram

Made with Instagram
Vegan Banana Cupcakes (w/ Peanut Butter “Cream Cheese” Frosting)

For a video tutorial, click HERE

I decided to make these cupcakes with some bananas that were well past their ripeness. If you have overripe bananas, I would highly suggest making these! The cake is soft and moist and has a nice banana flavour, but isn’t too overpowering. To make these cupcakes you will need:

½ cup mashed bananas
1 cup cane sugar
1/3 cup coconut oil
2/3 cup soy milk
½ tablespoon vanilla extract
1 ¼ cup flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Combine the sugar, bananas, and oil in a mixer until smooth. Add the soy milk and vanillla, and you will have a liquidy batter. In a separate bowl, combine all the dry ingredients, then add to the batter until just combined.

Bake at 350 C for ~22 minutes. They should spring to the touch and a toothpick inserted in the centre should come out clean.

For the Peanut Butter “Cream Cheese” Frosting, you’ll need:

1 tub tofutti cream cheese
¼ cup vegan butter
2 pounds icing sugar
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
½ cup peanut butter
Combine the tofutti and the vegan butter in a mixer and mix until smooth. Add in the icing sugar 2 cups at a time until the icing is fluffy and creamy. Add the remaining ingredients and mix. Finally, add the peanut butter to taste. Store in the fridge until firm, then whip up when needed.

Banana Blueberry Pancake (Vegan!)

3 bananas mashed, ½ cup of blueberry (fresh or frozen), ½ cup of flour, 2 teaspoons of baking powder, a few spoon of water to adjust the pancake consistency, and that is the batter!

All you need is a non-stick pan and cook as you would with normal pancakes. Because of the bananas, it’s naturally sweetened and it gets bit more caramelized. The taste is a bit on the soft side but still amazing!! We drizzled them with the natural maple syrup my mother in law brought back from Canada, but it is perfect just by itself! Swap wholemeal flour for healthier option!

Fat free, refined sugar free banana and cacao cupcakes ♥

Makes about 12 cupcakes

1 ½ cups mashed banana (about 4 medium bananas)

½ cup unsweetened almond milk

½ cup maple syrup (or <1/3 cup agave, or more banana, or date syrup [what I used], made by blending dates and water)

1 tsp apple cider vinegar

1 tsp vanilla extract

2 cups whole wheat flour (or your preferred flour)

½ cup cacao or carob powder

¾ tsp baking soda

1 tsp cinnamon

¼ tsp ground nutmeg

Optional non-dairy chocolate chips

Optional toppings, such as hazelnut

(Adjust any of the proportions if needed, I improvised quite a lot)

- Preheat the oven to 205°C or 400°F

- Combine the wet ingredients

- Combine the dry ingredients

- Add the dry ingredients to the wet mixture and mix well

- If you want, add the chocolate chips or any other additives

- Put the mixture into a cupcake tin or cupcake liners

- I topped the cupcakes with crushed hazelnut

- Bake for 25-30 minutes, until toothpick comes out clean

- Let the cupcakes cool for 10 minutes before removing them and enjoying them

[Some kind of icing/frosting is recommended with these for more deliciousness]

Thanks @veganisisism for the recipe request xx

My best tofu scramble yet: Extra-firm tofu and Yves breakfast links sautéed in vegan butter, seasoned with nutritional yeast, turmeric, paprika, garlic powder, and onion powder, with baby spinach and Daiya’s cheddar-style shreds.

Simple green smoothie: Frozen bananas, spinach, splash of unsweetened soy milk, water, and maple syrup.

Thai Coconut Curry

I’m on a rice and veggie bowl kick lately. This curry was out of this world. Make this for a carnivore and blow their mind. Seriously. 

For the Curry Sauce

  • 1 Thai coconut, water and meat
  • 1 knob ginger
  • 1 bunch cilantro
  • 1 clove garlic
  • 1 hot pepper
  • juice of ½ lime
  • 2 tsp curry powder
  • 1 tsp turmeric

Blend everything together except the cilantro. For at least a minute or two. Add cilantro and pulse a few times.

The rice is my standard cauliflower+tahini+lime with the addition of fresh cilantro.

Cut those veggies THIN to make a convincing curry dish! Serve with sweet vegetables to balance the spicy curry, such as sweet corn, carrots, and yellow/orange bell pepper. I also added tomato from my garden, sprouts, and cooling cucumber. 

Grain-free Vegan Fudge Brownies

½ cup bittersweet chocolate chips (or 3 oz. unsweetened baking chocolate)

1/3 cup plus 1 tablespoon coconut milk (I used canned)

1/3 cup coconut oil

½ cup maple syrup (not vegan? Try honey instead)

½ cup coconut sugar

1 cup cooked, mashed sweet potato

½ teaspoon sea salt

½ teaspoon baking soda

1/3 cup unsweetened cocoa powder

1/3 cup coconut flour

1/3 cup arrowroot flour

1 tablespoon vanilla extract

1 ½ teaspoons instant coffee or instant espresso (optional, you won’t likely taste coffee but it gives a richer flavor)

½ cup walnuts or pecans (optional)

½ cup chocolate chips (optional)

Preheat oven to 350 F.

The quickest way to cook a sweet potato is to rinse a medium-sized one and pierce it a few times with a fork. Next, wrap it in cling wrap or a wet paper towel, then microwave on high for 6-7 minutes. Use a fork to scrape the inside of the sweet potato and fill one cup.

In a metal mixing bowl resting in a pot of water (I’ve yet to own a double boiler), melt the bittersweet chips (or baking chocolate), coconut milk and coconut oil over medium heat. Remove from heat as soon as the chocolate is melted.

Add maple syrup, coconut sugar, sweet potato, vanilla, salt, baking soda, and instant coffee (if you’re using it) to the melted chocolate mixture. Blend well with hand immersion blender. If you don’t, you’ll know there’s sweet potato in it.

Gradually add the cocoa powder, coconut flour and arrowroot flour and mix with a rubber spatula until incorporated.

Fold in chocolate chips and nuts, if you are adding them.

Pour batter into a 8-inch x 8-inch baking pan. (I have always lined my pans with foil when making brownies, because I don’t like the effect of a greased pan for these).

Bake for 25-35 minutes. You’ll know it’s done when you insert a toothpick into the center and it comes out clean.

Cool and cut into squares. 


Vegan Frankfurter Kranz: a biscuit cake layered with plum marmalade and Frangelico (italian hazelnut liquor) flavoured buttercream, topped with homemade hazelnut caramel crocant.

✖️Killjoy Kitchen

Today’s brunch!! Egg and dairy-free vegan pancakes topped with lots of berries, banana, kiwifruit, desiccated coconut, maple syrup, melted dark and dairy free chocolate and crushed cashews! Was incredibly delicious, you can ‘veganise’ anything when you put your mind to it, it’s so effortless! Instead of using egg and dairy milk in the batter I just used 1 ½ cups of soy milk and made a chia seed ‘egg’ by mixing some boiling water with 2 tbsp of chia seeds to make the batter sticky.

 If anyone is considering switching to a vegan lifestyle and adopting a cruelty-free diet for their New Year’s resolution feel free to inbox me, I’m always here for support and help xx -Zoe

✨INSTAGRAM✨: @veganzoejessica