gmo free recipe

Lemon Poppy Seed Whoopie Pies

Spring is in the air, I just feel it! The days are gradually getting longer and I am itching to start planting my garden.  Unfortunately, I still have a couple of months for that to happen but it’s getting closer day by day.

When I think spring, I think of citrus flavors and scents.  You know, that clean and refreshing aroma and taste!  Lemons are pretty to look at arranged in a large bowl on your kitchen table; the scent is uplifting, and the taste will delight your taste buds.

I suggest making a batch this weekend!

Ingredients for batter:

1 cup organic unbleached all-purpose flour
½ cup organic pure cane sugar
1 T organic lemon rind
1 T organic poppy seeds
½ t baking soda
1 t organic and vegan pure vanilla extract
2 T organic lemon juice
½ cup organic coconut milk
¼ cup organic coconut oil, melted

Ingredients for filling:

2 cups organic powdered sugar
½ cup vegan butter
5 T organic lemon juice

Method for batter:

Pre-heat oven to 325 degrees.

Lightly grease one whoopie pie pan, set-aside.

In a large bowl, mix together the flour, sugar, lemon rind, poppy seeds, and baking soda.  Mix in the extract, lemon juice, coconut milk, and the coconut oil.  Batter should be smooth and slightly thick.

Fill each whoopie well with 1 ½ tablespoons of batter.  The batter should spread evenly into the well; if not, lightly tap the pan on the counter to distribute batter.

Bake for 8-10 minutes.

Let the cakes cool for a few minutes in the pan.  Remove and place on a wire rack to fully cool.

In the meantime, make the filling.

Method for filling:

Cream the powdered sugar and butter together using a stand mixer or a hand-held mixer.  Add the lemon juice and continue to beat until you have a smooth consistency.


Spread a heaping tablespoon of filling on the flat side of one of the whoopie cakes.  Then top with the domed side of another whoopee cake.

Now enjoy!

Vegan Peanut Butter Pretzel Balls

My family and I woke up to snow, rain, and windy weather Saturday morning.  Other than having to plow out of this fall snow storm, I didn’t mind being stuck in the house the whole day.  Actually, I welcomed it!  I am not going to go out and run errands, or anything for that matter that involves driving. Bad weather means I can spend extra time in my kitchen making treats for us to enjoy.

Since the weather outside was freightful, and my kitchen so delightful, I made these scrumptious peanut butter pretzel balls.  


1 ¾ organic pretzels (gluten-free)
1 cup organic peanut butter (or any other nut butter that you prefer)
3 T organic coconut oil, melted
1 ¾ cups organic confectioners sugar
3 cups organic vegan 85% cacao chocolate chips


Line a large baking sheet with unbleached parchment paper, set-aside.

Crush pretzels into small pieces, and set-aside. You can do this by placing pretzels in a small sandwich bag and lightly hitting them with the back of a spoon.

In a medium bowl, mix together the peanut butter and melted coconut oil.  Add sugar, stir to combine.  Mix in the pretzels pieces.

Using a small melon baller scoop up mixture and place on the lined baking sheet.  Place cookie sheet in the freezer for 20 minutes.

In the meantime, melt the chocolate in a small heat proof bowl that is placed on top of a small saucepan that has a little water.  Stir chips until completely melted.
Remove bowl and place on a kitchen towel.

Remove peanut butter balls from the freezer and dip into the melted chocolate.   Allow excess chocolate to drip off.

Place the balls back on the lined baking sheet and let harden at room temperature.  Drizzle any remaining chocolate over the top of each peanut butter ball.

*recipe adapted from Gluten Free Living magazine.

Vegan Squash & Lentil Curry Soup

Comfort food season has started! Let’s see, if I had to make a short list of my top comfort foods they would be:

Thick and creamy soups
Freshly baked bread
Mashed potatoes and gravy

and for dessert, warm fudgey brownies.

Not bad huh?  These foods could easily carry me through until spring.

This is a recipe that I adapted from the latest issue of Eating Well magazine.  It’s rich in flavor and the squash and lentils are perfect together.  

If you want to stretch this to become a larger meal serve over rice or noodles.


2 T organic extra virgin olive oil
1 ½ cups diced organic onion
2 t organic curry powder
20 ounces 1" cubed organic butternut squash
1 cup organic lentils
1 cup diced organic tomato
1 ½ t sea salt
1 14 ounce can of coconut milk
Organic cilantro for garnish


Heat oil in a large stock pot over medium heat.  Add minced onion and cook until softened.  Stir in curry powder, squash, lentils, tomato, and salt.  Cook for 1 minute.  Reduce heat, add water and cover.  Let the soup simmer until the squash and lentils are broken down, approximately 20 minutes.

Stir in coconut milk and continue to simmer until heated through.

Spoon into bowls and garnish with cilantro.

Vegan Chocolate Peppermint Cookies

Today’s chocolate indulgence are these vegan chocolate peppermint cookies.  The cool blast of peppermint in my mouth is just what I need right now during this horrible heat wave we are experiencing.

Ingredients for cookie dough:

½ cup vegan butter, softened
¾ cup organic pure cane sugar
1 ¾ t organic pure peppermint extract
½ t organic pure vanilla extract
2 T organic nut milk
3 T vegan organic chocolate chips, melted
1 ¼ cup organic all-purpose flour
1/3 cup organic raw cacao
½ t non-gmo, non-aluminum baking soda

Ingredients for cookie coating:

3 cups vegan organic semi-sweet chocolate chips
1 t organic pure peppermint extract

Method for making dough:

Cream the butter, sugar, and extracts until smooth.  Add nut milk and melted chocolate chips, continue to mix until smooth.

Add the flour, cacao, and baking soda.  

Roll the dough into a log about 1 ½ inches wide.  Wrap in parchment paper and freeze for 30 minutes.

Pre-heat oven to 350 degrees.

Place the wrapped frozen dough on a large baking sheet.  Unwrap the dough and lay the parchment down so it covers the entire baking sheet.

Start slicing the dough into ¼ inch thick rounds.

Evenly distribute the rounds on the cookie sheet. Bake cookies for 12 minutes.  Cool on a wire rack.

Method for coating cookies:

While cookies are cooling, melt chocolate.  Remove from heat and stir in peppermint extract.

Line a baking sheet with unbleached parchment paper.

Place one cookie at a time into the melted chocolate. Flip the cookie with a candy fork or a regular fork.  Make sure both sides of the cookie are well covered with chocolate.

Place cookie on lined baking sheet, continue with the rest.

I place my cookies in the freezer for 10-15 minutes to help speed up the setting time.  

These chocolate peppermint cookies can be left out in a covered container, or for a real cool treat store in the freezer.

*recipe adapted from The Vegan Cookie Connoisseur

Vegan Apple Cinnamon Coffee Cake

Can you feel it? I can! Autumn! Autumn is right around the corner! The temps are beginning to drop a tinge, it’s getting darker earlier, and I just saw a boat full of pumpkins at the market!

I bake all year, but Autumn brings a barrage of recipes that truly bring us the magical Autumn experience.

Apples, cinnamon, and pumpkin are just a few of the ingredients I think of when I plan my Autumn baking.  

This coffee cake recipe is one to “fall” for that’s for sure! I plan on making this cake numerous times this Autumn.

Ingredients for batter:

6 T vegan butter, room temperature
1 ¼ cups organic whole wheat pastry flour
1 ½ t organic cinnamon
1 ¼ t non-gmo, non-aluminum baking powder
½ t sea salt
¼ t baking soda
2/3 cup organic Sucanat
2 organic flaxseed eggs
½ cup organic coconut milk
1 large organic apple, peeled and chopped into ½ inch pieces

Ingredients for glaze:

3 T organic pure cane sugar
3 T water
¼ cup vegan cream cheese


Pre-heat oven to 350 degrees.  Line an 8x8" baking pan with unbleached parchment paper.

In a large bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda. Set-aside.

Using a stand mixer, cream together the Sucanat and butter until fluffy.  Add the 2 flaxseed eggs, mix until fully incorporated.  Alternate adding the flour mixture and the coconut milk.  Stir in apples by hand.

Pour batter into the lined baking pan.  Bake 25 minutes or until the cake pulls away from the sides of the pan.

While the cake is baking start the glaze.

In a small saucepan, combine the sugar and water.  Stir until the sugar dissolves.  Remove from heat and let cool.

Place cream cheese in a medium bowl and beat until smooth and fluffy using a hand mixer.  Add the cooled sugar mixture and continue beating until you get a smooth glaze.

When the cake is completely cooled, pour glaze in long diagonal ribbons.

Next, cut yourself a slice, pour yourself a cup of coffee. Sit by a window and start looking for falling leaves.

* recipe adapted from Clean Eating magazine.

Organic Ketchup

Do you know what I did today in my kitchen that took me only 3 minutes? I made ketchup!  How silly is it that we buy ketchup? Five simple ingredients that you mix together in a bowl, and boom, ketchup!

I recently received the cookbook the Homemade vegan pantry, by Miyoko Schinner.  Whenever I get a new cookbook, I always make a mental note of certain recipes that I want to try right away.  This ketchup recipe was one of those that I needed to make right away.  I love ketchup, and I have been devoted to one organic brand for years; it’s a little pricey, but worth it.  I’ve been waiting to use all of my favorite store bought ketchup up before trying to make my own.  Happy for me, sad for the store bought, because for now, I am making my own ketchup!

I challenge you to do the same.  Making homemade organic ketchup is more cost effective compared store bought and you control the ingredients.  Also, you can kick to the curb that disgusting corn syrup that is in most supermarket ketchup brands!


Yields: about 2 cups

1 1/3 cups organic tomato paste
2/3 cup water
1/3 cup organic apple cider vinegar
¼ cup organic pure cane sugar
2 t sea salt

Place all of the ingredients in a medium sized bowl, stir until completely combined.

Pour ketchup into a glass container that has a tight fitting lid and store in the fridge for up to 2 months.

*recipe from the Homemade Vegan Pantry by Miyoko Schinner

Vegan Chocolate Drop Smoothie

Some people may turn to an expresso in the middle of the day to give themselves a boost of energy.  My shot of energy comes in the form of cool, creamy, and decadent liquid chocolate.

Freeze any leftover you may have and now you have a frozen malted.


2 cups ice
1 cup organic hemp milk
1 cup filtered water
1 organic banana
2 T organic nut butter of choice
2 T organic raw cacao powder
Vegan organic chocolate sauce


Place all ingredients (except the chocolate sauce) into a high speed blender, blend until totally smooth.

Now the fun part, grab your chocolate syrup and squirt all around the inside of a large glass, pour in smoothie and enjoy!!