organic whole wheat


Whole Wheat Farfalle Alfredo 


1 package, organic whole wheat Farfalle pasta 

1 ½ cup grape tomatoes, sliced in half 

8 oz heavy cream 

Freshly minced parsley

2 cloves garlic, minced 

Pinch of red pepper flakes

Zest from 1 lemon 

Juice from ½ lemon 

Freshly grated parmesan cheese, optional 

1 cup arugula 

Salt and pepper to taste 

Olive oil and 2 tbsp butter 


Because the Farfalle will take approximately 12-15 minutes to be cooked until it is al dente, boil a pot of salted water and add the pasta. 

While the pasta is boiling, heat the a few tbsp of olive oil and butter in a pan over medium heat. 

Once the oil is heated and the butter is slightly bubbling, add in the garlic and red pepper flakes. Let those bloom for about 30 seconds. 

Add in the tomatoes and let them cook until they begin to burst. 

Once the tomatoes begin to burst, use the back of a spoon to slightly smash them. 

Season the tomatoes generously with salt and pepper. 

Add in the heavy cream and bring to a boil. Allow to boil for 2 minutes.

Reduce the sauce to a simmer, add in the fresh parsley, lemon zest, lemon juice, cheese, and adjust the seasoning to your liking. (A little paprika would be excellent in this). 

Let the sauce thicken on simmer for about 3-5 minutes. It should coat the back of a wooden spoon. 

Once thickened, turn off the heat. 

In a large bowl, add the arugula. 

Drain the pasta and add to the bowl. Incorporate the sauce and toss. 

Garnish with fresh parmesan and more fresh parsley. Serve while hot.


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.