Caramel Apple

This was my first time creating a vegan caramel sauce that wasn’t made of dates. I originally made it to make caramel popcorn, but realized I had a lonely Granny Smith apple so I made a caramel apple with added caramel popcorn. Absolutely worth the effort!


1 can full fat coconut milk

1 tbsp vegan butter

3/4 cup either coconut sugar or I used turbinado sugar

1 tsp vanilla extract

Few pinches salt

Few dashes cinnamon


In a pot add the coconut milk and butter and cook until the butter melts.

Then add in the sugar of choice and bring to a boil.

Turn down the burner to a medium low heat and stir occasionally for 30 minutes.

At about 25 minutes in add in the vanilla, salt, and cinnamon and stir to combine.

I spooned it onto the apple and set the apple on parchment paper and set in the fridge for 15 minutes.

Adding popcorn is optional. You can get creative with extra toppings of choice.

I believe if you make caramel popcorn with this you have to bake the popcorn after adding the caramel so it gets crispy the popcorn was a bit soggy on the apple, but still very good!

To clean the pot of leftover caramel simply add water and bring to a boil and scrape with a spoon then wash.


Cauliflower Alfredo Broccoli Soup in a Tater Tot Crust.

Ok so I’m not exactly sure why it took 40 years to even think of the idea of Alfredo soup?!? I had to share this on my blog and I do believe even a non vegan would enjoy this soup. So so tasty!


6 cauliflower florets for the broth plus 6 or 7 to add to the soup

2 cups broccoli florets I broke them down to be smaller.

1/3 cup cashews

1/3 white onion

5 cloves garlic

2 cups vegetable broth

1/2 cup water plus 1/2 cup for final broth

2 tbsp gluten free flour or flour of choice if not gluten free

Sea salt and pepper to taste

1 tsp poultry seasoning

1 tsp garlic powder

1 tsp onion powder

1 tbsp vegan butter

1/2 cup chao cheese ( I can only base this recipes taste off the cheeses I used)

1/2 cup vegan parm I used forager brand

2 cups tater tots mini tots works best to make the crust.


I steamed the cauliflower and broccoli together to save cook time.

Sauté the onion and garlic until cooked don’t burn the garlic it will alter the taste of the soup. I sautéed in avocado oil.

Heat the tater tots until hot . Once those are hot allow to cool then press into oven safe dish into a crust. Bake again for about 10 to 15 minutes. Set to the side once the crust is done.

Once broccoli and cauliflower are cooked separate the cauliflower and add to a blender and add in the cashews, 1/2 cup water, onion and garlic and blend well.

In a pot add in the vegetable broth 1/2 cup water and I seasoned it with the poultry seasoning, onion powder, and garlic powder.

In a pan add the vegan butter and melt then add the cauliflower sauce.

To the sauce add in the vegan cheese and mix well to melt everything together. I actually used my cheese grater to grate the chao cheese seeing I have slices and that way it melted easily. The parm melts very easily.

Once the cheeses are melted add the Alfredo to the soup broth.

Add in the two tbsp gluten free flour or flour of choice and whisk to combine. This will thicken the soup. If too thick add in a bit of extra water.

After whisking in the flour add in the extra broccoli and cauliflower.

Adjust soup seasonings to taste if needed.

I brought the soup to a boil then let it simmer for 5 to 10 minutes.

Add soup to the tater tot crust.

I topped my soup with dried parsley and vegan bacn bits.


Just Egg Quiche

So honestly I’ve been a bit hesitant to try the vegan Just Egg seeing I just wasn’t sure if it’d be any good. Took the plunge and bought it and oh my gosh is it so good snd it makes the best vegan quiche.

If you’ve never tried it I suggest it.


1 full bottle just egg

1 1/2 cup sliced mushrooms of choice

1 cup chopped asparagus

1/2 yellow onion diced

5 or 6 cloves minced garlic

1/2 cup chao cheese ( I used slices probably about 5 and just cut them up)

1 tsp garlic powder

2 dashes cayenne pepper

1 1/2 tsp dried parsley

1 1/2 tbsp vegan bacn bits

2 to 3 dashes umami mushroom seasoning ( optional)

2 dashes curry powder

2 to 3 pinches sea salt

Few dashes ground black pepper

2 tbsps non dairy milk of choice I used canned coconut milk

Oil to sauté vegetables and mushrooms if oil free omit. I used avocado oil

1/2 a bag might be 2 heaping cups of tater tots ( mini ones work better then regular sized)

Directions :

Cook tater tots for about 10 minutes until hot not crispy.

While tater tots cook prepare filling.

Sauté the onions and garlic I seasoned them with salt and pepper.

Once those are cooked add in mushrooms and asparagus and sauté until cooked. I seasoned with the umami which is optional if you don’t have this seasoning

In a bowl add the just egg and add in seasonings minus the umami seasoning and mix well with a fork or whisk for about 25 seconds.

Add in the chao cheese.

Once tater tots are warm add them to dish you will use to bake the quiche. I let them cool a bit so I can press them down with my hands. Simply press into the pan to form the crust. The 1/2 of bag should be enough for the crust.

After preparing the crust bake it for 10 to 15 minutes to crisp a bit. Don’t over bake.

Once crust is baked add in the sautéed mushrooms, onions, garlic, and asparagus.

Now add in the just egg mixture.

I topped with extra vegan bacn bits and parsley.

Bake for 50 to 60 minutes. I believe I baked it for a full hour.


Acorn Squash Alfredo

I never had acorn squash until maybe a year ago. To be honest prior to going vegan I thought pumpkins and these pretty squashes were simply decorations.

I love fall seeing that’s when I get to buy all types of squash.

Today I went to my local farmers market and sadly there cars machine wasn’t working so I only had enough cash for a few things. This acorn squash was to beautiful to pass up.

My creative brain instantly thought of making a vegan Alfredo with it.


1 acorn squash ( 2 cups pulp)

1/3 white onion diced

2 to 3 cloves minced garlic

Oil to sauté garlic and onion I used avocado oil if oil free omit

1/2 cup cashews soaked

1/3 cup filtered water

1 tsp onion powder

1 tsp garlic powder

Pinch of nutmeg

1/4 tsp dried thyme

2 tbsp nutritional yeast or I use 3 dashes curry powder for cheesy flavoring.

1 tsp coconut sugar or sweetener of choice

Sea salt and pepper to taste

Directions :

Slice acorn squash in half if you choose to use the skin as a serving dish if not heat however you choose. I baked mine for 25 minutes at 375 degrees.

As the acorn squash is cooking sauté the onions and garlic until cooked don’t burn the garlic. I seasoned the onions and garlic with a bit of sea salt and pepper. Optional I just think it gives good flavor.

In a blender I used my vitamix add the cashews but drain from the water they were soaking in.

To the blender add the sautéed onions and garlic and 2 cups of acorn squash pulp.

Add in 1/3 cup water or more to reach a creamy consistency. Add in all the spices. Blend well to combine.

Serve over pasta of choice I used gluten free brown rice spaghetti and topped it with dried parsley.


Brussel Sprout Bites

So I’ll admit as a kid the only reason I even had an interest in trying brussel sprouts was, because I thought they looked like mini heads of lettuce. I didn’t even have to be bribed by my parents I was just excited to eat mini heads of lettuce.

These are super easy to make and gluten free vegan of course!


1 bag frozen brussel sprouts or 2 heaping cups fresh

1/2 cup cashew parmesan ( cashew flour with onion and garlic powder, sea salt, black pepper, nutritional yeast or I use curry powder for cheesy flavors)

Garlic salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric powder

1/4 tsp sriracha seasoning

Few dashes cayenne pepper

1/2 cup gluten free bread crumbs

1 cup oat flour or gf flour blend

1/2 cup water

1/3 tsp salt

2 dashes pepper

Few dashes cayenne pepper


Preheat oven to 350 degrees.

Boil the brussel sprouts for 15 minutes.

Once cooked add to a bowl and season with garlic salt.

Set in fridge to cool.

Add the breadcrumbs to a bowl and add in the cashew parmesan and seasonings mix to combine.

In another bowl add the flour and water with salt, pepper, as bad cayenne pepper and whisk to combine.

Take brussel sprouts out of the fridge.

Dip each brussel sprout in the flour batter then coat in breadcrumbs then add to a baking sheet lined with parchment paper. I stuck a toothpick in each brussel sprouts to dip in the batter easier .

Once all the brussel sprouts are breaded baked for 15 to 20 minutes at 350 degrees.

Use dipping sauce of choice I used vegan ranch.