Chickpea Cookie Dough

Oh yum to this! Super easy to make and super delicious to devour!

I’ve seen this on Pinterest and thought one day I’ll create that, so that one day was today!

If you love being vegan for the animals as well as for the fact that you can eat raw cookie dough without getting sick then high five to you!

This is quick, easy, pretty cheap as well.

Onto the recipe!


1 can chickpeas ( drained and rinsed)

3 tbsp maple syrup

1/3 cup peanut butter

1 1/2 tsp vanilla extract

Pinch of sea salt

1/3 to 1/2 vegan chocolate chips


Add all ingredients besides chocolate chips to your food processor and blend well to combine. Once ready stir in chocolate chips then devour! Made enough to fit in this one little bowl, but I’d say it make for 2 servings.



Gluten Free Butternut Squash Biscuits

Love new recipes I come up with that are healthier then an entirely processed unhealthy version. For these I used minimal butter and oat flour. Yummo to these!

Gluten free foods come with a bad wrap. Yes obviously they taste different then foods that contain gluten, but what I make gluten free is oh so tasty!

Hoping to put together a cook book eventually but my focus currently is putting together a coloring book. I’ve learned I need a one pointed focus or I crash and burn.

I’ll keep on with good blogging as much as I can. Hopefully you all are trying out some of my creations and would love to hear feedback.


1 cup butternut squash

3 tbsp vegan butter

1/3 cup canned coconut milk

2 cups oat flour

3 tbsp tapioca flour

1 tsp onion powder

1 tsp garlic powder

1 tbsp coconut sugar

1/4 tsp sea salt

1/3 tsp baking soda

1/2 tsp baking powder


Use either fresh or frozen butternut squash and steam to cook. Once ready add to food processor and add in the coconut milk. In a bowl add all the dry ingredients and mix to combine. Purée the butternut squash with the coconut milk then add to bowl with dry ingredients. Add the butter and mix with hands. Form into patties and bake at 350 degrees for 20 minutes.


White Bean Mashed Potatoes

Heck yeah to this delicious dinner! Why did it take me 37 years to think to throw white beans in with mashed potatoes? Vegan cooking experiment for the win!

Sorry I don’t blog very often I’m working on way too many things at the moment. I’m attempting to write some kids books, working on drawing adult coloring books, about to start selling art, feel like the freaking cat in the hat getting nowhere with my zillions of other ventures as an entrepreneur. One day it will all fall into place or at least I hope.

Since I must cook daily I’ll try to post more recipes, I am saving some for the cookbook I hope to publish.

Onto this recipe of goodness all wrapped up in perfect comfort food for this rainy night in N.J.


1/3 cup white beans

1 large yellow potato

1/4 cup cashew cream ( simply blend soaked and drained cashews with water to a thick cream consistency)

Water to blend

1 tsp onion powder

1 tsp garlic powder

Sea salt to taste


Boil water and cook potatoes. Once cooked ( I use my food processor seeing I find it to be easiest) add all the ingredients and blend. I added water a bit at a time just to get it to fully blend. Takes about 5 minutes if that to fully blend. I sautéed collard greens, garlic, and onion for the side to this.


Banana, Wild Blueberry Smoothie Bowl ( Vegan)

Lunch was a disaster today. Attempted a few different meals that didn’t work out well, so this tasty smoothie bowl won that battle! No complaint who does love a delicious and healthy smoothie bowl?

It is spring in my location, but it’s a bit of a chilly day, but I’ll eat these no matter what the weather. These are super easy to make and you can top with so many different options. I kept the toppings basic.

Recipe for smoothie bowl:

2 to 3 frozen bananas

1/2 cup frozen wild blueberries

Water to blend

Toppings :

Shredded coconut

1 to 2 tbsp chia seeds


In your blender add the frozen fruit and depending on the blender you have will account for how much water you add. I use a vitamix so I added very little water. Blend until well combined. Then add to a bowl and add your toppings. Super easy to make!


Gluten Free Potato and Onion Pierogies (Vegan)

Surprise the ravioli dough can also be used to make gluten free pierogies! I love finding multiple uses for one recipe. Thinking of investing in a good pasta maker and fiddling with these dough recipes to attempt fresh homemade pasta. That’s food blogging goals!

Look to the dough recipe I posted for the raviolis and that is the dough for the pierogies. You can find that here. Gluten Free Ravioli Dough

Recipe for the filling :

1 large yellow potato

1 white onion diced

1/3 cup cashew cream

1 tsp onion powder

1 tbsp nutritional yeast

1 tsp garlic powder

1/4 tsp Dijon mustard ( optional I think it adds to the flavor for a cheesy taste when paired with cashew cream and nutritional yeast)

Salt and pepper to taste

Optional adding is a few bulbs of sautéed garlic

Prepare the dough then wrap in plastic wrap and set to the side for 30 minutes.

Prepare the filling:

Rinse and cut up the yellow potato and add to a pot of boiling water. Should take 30 minutes or so to fully cook.

Next in a pan add the diced onion and sauté until fully cooked about 5 minutes maybe a bit longer.

Once the potato is cooked I blend my mashed potato in a food processor. I made the cashew cream in my vitamix. Now add all the ingredients for the mashed potatoes in your food processor or use a hand mixer, blend well to fully combine. If need be add in a bit of water as it blends in the food processor you don’t want chunks of potatoes.

Now add the potatoes to a mixing bowl and stir in the onions.

Roll out the dough like the ravioli recipe says to and cut into circles. Place some of the potato onion mixture on half of the circle in the center of that half so when you close it off it doesn’t squirt out as you prepare the pierogies. Add a bit of water to the bottom of the pierogies then fold over and pinch together with a fork. I cooked mine in a non stick frying pan to crisp it up.

Hope you enjoy these as much as I did. Definitely brought back memories from my childhood. You can top these with vegan sour cream and onions if you’d like to.

Gluten Free Sweet Potato and Spinach Raviolis ( Vegan)

I’m determined to use gluten free oat flour as the base of all my recipes that call for flour. So far I’ve been succeeding.

I don’t even know the last time I ate raviolis and I never imagined I’d ever create a homemade version.

I’ll be posting a second recipe that the dough can be used for so check that out as well.

To me my recipes seem pretty fail proof, so I hope this will be a success for all who make it. Always cook with love, because our moods reflect in the foods we create.

Recipe for ravioli filling :

1 1/2 cup gluten free oat flour ( simply grind oats into flour)

1 cup + 1 tbsp tapioca flour

3 tbsp aquafaba ( brine from can of chickpeas )

1 tbsp olive oil ( if you are oil free this recipe may not work for you)

3/4 cup water

Extra water in a bowl for ravioli prep

Recipe for filling :

1 medium sweet potato peeled and chopped

1 cup fresh spinach chopped

1 tsp coconut sugar

Pinch of sea salt

Recipe for sauce

1/2 jar of your favorite tomato sauce

1/3 cup soaked cashews

Directions :

Prepare dough first. Add the two flours to a mixing bowl with sea salt and stir to combine. Save the 1 tbsp of tapioca flour. Now add in the wet ingredients and stir to combine. The dough will be a bit sticky so add in the 1 tbsp of tapioca flour and mix by folding with your hands. Wrap the dough in plastic wrap and set to the side for 30 minutes.

Prepare the filling:

Steam the sweet potato should take about ten minutes to steam. To save time and dishes when the sweet potato was close to done I added the spinach to steam all together. Once both are fully cooked mash and stir in a bowl and add in the coconut sugar and salt. Let cool which I set it in the fridge to cool.

Prepare the sauce while potato mixture is cooling.

Drain the cashews and add those and the sauce to a blender and blend well until the cashews are fully blended. I use my vitamix and set to high to cream the cashews in the sauce. Add sauce to a pot if you don’t have a vitamix to heat the sauce. Simmer the sauce to cook while you prepare the raviolis.

Ravioli prep:

Boil a large pot of water while you prepare the raviolis

You need a rolling pin for this part. I made mine circular but do what you wish. I used the top to a mason jar to shape mine. Roll out the dough you want it thin but not too thin for it to break. Cut out into circles you will need to roll out the dough repeatedly as you continue to make each piece. Once you have all the circles cut put a spoonful of sweet potato spinach filling in the center. Dip your finger in the water and rub water around the bottom of the ravioli then place the other layer on top and press down slightly then press down all the way around the ravioli to close it. Do not soak the dough in water it will make the dough gooey you just want enough water to bind the top and bottom of the ravioli together so it doesn’t bust open when boiling. Do this with each ravioli. If you find the dough is sticking to the rolling pin which it should not add in a bit more tapioca flour until the constancy is right just don’t over do it with tapioca flour. Do not add in extra oat flour if the dough is sticky when you touch it only add in extra tapioca flour until it’s pliable and not sticky if you add oat flour you will dry out the dough.

The water should now be boiled I added water to a large pot and added in 2 raviolis at a time making sure they didn’t touch. Cook until the ravioli floats to the top which takes about 2 minutes or so. If the raviolis are not floating to the top stir the pot, the ravioli could have stuck to the bottom of the pot. Repeat this process with all of the raviolis.

Eat immediately and top with sauce.

You can freeze the dough, but it takes some effort to get it back to the right consistency. I froze leftover dough which was about half of the original dough. I added it to a bowl and added in 1 tbsp water then 4 tbsp spoons tapioca flour and blended with my hands. I blended in 1 tbsp at a time to get the consistency right again. You’ll know when you roll it out if the dough is at a good consistency. It should not stick to the table or rolling pin, if too sticky add in a bit more tapioca flour and fold together to blend with your hands.


Strawberry, Pineapple, Banana Nice Cream Parfait ( Vegan)

Happy spring everyone! It’s finally felt like spring in nj or actually summer. Went from snow in April to now 78 degrees.

I think it’s time I starting adding more raw foods into my diet, because my body has only wanted nice cream for lunch.

This one is from a few days ago and I’ll be uploading a few more yummy nice cream creations.

If you have never tried banana nice cream and you love bananas and fruit get to it! They are quick and easy to make and oh so good! What’s not to love about a healthy indulgence?


2 small frozen bananas

1/2 cup frozen pineapple

1 heaping cup frozen strawberries

1/4 cup almond milk

Gluten free oats I used Kind brand


In food processor or blender add all ingredients except for granola. Blend well to combine. Once ready layer the nice cream with granola then more nice cream. If you don’t care about presentation then add to a bowl and top with granola.