Warm gooey yummy chocolate cake anyone?? I’m sharing this recipe with you, because it is one of my families favorite banana apple chocolate coffee cake i make!!! It’s a no measuring cake I make often by just throwing ingredients in a bowl, and never measuring and my kids always get mad at me telling me write it down mother write it down lol! But I did take the time today to measure everything out for you!! The best part of this recipe is you do really just throw all ingredients into a bowl, and mix by hand till everything combines and pour into you spring pan!!! No fuss is needed in this recipe.

What you will need for this recipe is ….either a 9 inch spring-loaded pan for a higher cake or a 12 inch spring-loaded pan for a more flatter cake. depending on the look you want to go for, and a preheated oven at 375 degrees.

You can get my chocolate syrup recipe here!! 

In a bowl you will add….

3 medium sized bananas mashed with a fork

1 pink lady apple ( or apple of your choice ) diced chocbanap3AA

2 1/2 cups of unbleached organic flour

1 cup organic cane sugar

1/4 cup coconut oil

4 tablespoon organic cacao powder  ( chocolate cacao )

1/8 teaspoon grey or pink salt

1/2 teaspoon good vanilla ( liquid or ground )

1 tablespoon baking powder

1  teaspoon baking soda

1 1/2 cups of organic almond milk ( you may sub with any vegan milk alternatives )

1 teaspoon kombucha vinegar ( you can sub with apple cider vinegar)

Add all ingredients into a bowl and mix till blended. Add an extra 1/2 teaspoon of baking powder 

mix and pour into a greased ( I use coconut oil ) and floured spring-loaded pan.


Take two extra bananas and slice for the top, and sprinkle a handful of cane sugar on top . ( this give it that nice crunch )

Optional only …. u can also add by sprinkling some instant coffee granules on top for a that rich chocolate coffee taste.

Place in a preheated oven at 375 degrees for 50 to 60 minutes, Do a toothpick test make sure it doesn’t come out wet 🙂



With the holidays just around the corner, these are the perfect finger foods. Coming from an Italian family, these delicious arancini (rice balls) are always on the holiday table.

You can make them as big as you want, or make them smaller so you can serve them as tiny hor d’oeuvres if you have friends coming over. You can stuff them with vegan cheeze, or anything your heart desires. Always a nice surprise when you bite into one.

But these don’t have to be just for the holidays, you can enjoy them whenever you want. Great for snack foods and kids’ lunches. Have some leftover rice in the refrigerator and you have no idea what to make?? You can easily make some delicious arancinis.

So here is the link to my recipe for my arancini

If you want the recipe for my grated cheeze this is the link


Who says you can’t have your cookie and eat it too!! These little suckers are just so good and healthy, you can actually have a couple without all the guilt that comes with eating dessert!. They’re fast and easy to make and you can get as creative as you like, they are simply fail proof.

Great for a snack or kid’s lunches if they last that long! Enjoy and let me know how you like them!!! Here is link to the cookie recipe   and if you are interested in the chocolate sauce that i drizzled on top…here is the link to my chocolate syrup recipe

VEGorino Romano grated cheeze??

Pleased is not the word to describe how I’m feeling right now. After serving my husband a beautiful plate of pasta with some sundried tomatoes and rapini, I offered him some cheeze to sprinkle on top of his plate. He gingerly sprinkled some on top, took a nice fork full of pasta into his mouth and went: “Hummmmm! WOW this is really really good!” He grabbed hold of the container of cheeze that was sitting on the table besides him and this time didn’t even sprinkle it, he pretty much tipped the container to almost dump it onto his plate! “Woah! Slow down!” I told him. “You’re going to empty that container of cheeze…..” His response? “So we’ll make more!” Right there and then I knew it was good recipe to keep in my books.

It has a nice sharp pungent taste like a Pecorino Romano cheese would, one of the cheeses my husband and my family loved having on our pasta. I am always striving to either improve or to create new cheezes. With 8 years of veganism under my belt, I taste food like I have never ever tasted it before. I find my taste buds are even more refined and polished now. Its easy to make connections on plant based foods that remind me of some similarities, thus giving me the ability to make some really good healthy vegan dishes. Any meat eater can enjoy plant-based, vegan food! Here is the link to my latest cheeze recipe I call VEGorino Romano – Grated Cheeze and the best part is….it has no pecorino ( sheep ) in it! Hope you will enjoy this new recipe!!


A few things that people seem to miss and can’t seem to do without after becoming vegan is cheese and eggs! My daughter used to love her eggs in the morning. Since we turned vegan 8 years ago, I have been trying to make that vegan egg taste as close as to the real egg as possible, either as a tofu scramble or as an omelette! I had to figure out how to bring egg dishes back for my daughter or friends and family but make it an egg-free version. So, that is just what I have been doing! Here’s how to make one of my favorite egg dishes without the eggs. 🙂

One of the ingredients that make this dish eggy is black indian salt, also know as kala Namak. The egg taste will dissipate with heat and it won’t be super eggy, so if you want the taste of egg…. sprinkle just a little extra after the dish is cooked  black-salt-

Behold! A yummy masterpiece, if I do say so myself! Click here for the FRITTATA OMELETTE recipe!! Enjoy!!! 

And here is the link to my VEGG recipe


When people start their vegan journey, they always seem so disappointed that they can’t have all of those salad dressings they were so used to having before. But guess what….you can still have them, and they are and can be even better! Not only are they delicious, but they are so much healthier for us without all of the added junk you typically find in salad dressings. You can actually enjoy having them knowing they have no added preservatives or chemicals that we aren’t even able to pronounce.

The best part is that they are also guilt free! No animals had to die or suffer for you to enjoy some dressing on your salads. Even if you are not vegan you should give them a try, they really are that good!

Thanks to my daughter who had us over at her home for thanksgiving! Not only was all her food the yummiest, but she made the most delicious kale salad with caesar dressing which inspired me to make a new raw version for all of you :).

I’ve made a couple vegan Caesar salad recipes over the years but I think this version is my best one yet. Recipes are always a works in progress for me just like my art 🙂 and I find each time I make them they get better and better,  I’m always trying new ways to improve them!.

So here is the link to my CAESAR DRESSING!

And you will also need the link to my raw vegan GRATED  CHEEZE!!

Delicata Squash recipe!.

So these are one of our all time favorite squashes ever! I discovered them last year and now all I want are these beautiful heirloom, non GMO deliciousness I instantly fell in love with them. They have a wonderful full flavor of creamy yellow corn, and the skin is tender enough to enjoy the whole thing! It’s also very filling, and is a fantastic substitute for more starchy carbohydrates. They are just that wonderful if I say so myself.

As soon as I was able to pick some up at our beautiful Atwater market I just had to share this recipe with all of you 🙂.

These boats are cut in half and filled with a wonderfully smoky white bean, zucchini and red lentil filling . Then topped with a beautifully creamy maple bacon ( vegan bacon that is )  potato mash.

This is what you will need. This will serve 4 to 6 depending the size of your delicata.


1 can white kidney beans drained and washed

1 medium size zucchini

1/4 cup red lentil uncooked

3 green onions chopped

3 tablespoon chopped cilantro

a couple dashes liquid smoke

salt and pepper to taste

Optional …chili flakes

Do not cook the stuffing,  it will cook in the squash.

Fill your boats ( do not over stuff )with the stuffing then cover your tray or cast iron pan with aluminum paper.

Place into the oven for a minimum 45 to 60 min. at 400F. Do not uncover.

Mash will be placed on top of boats after cooking of the squash is done.


6 potatoes cooked and mashed

then add

olive oil

1 cup almond milk

salt and pepper

Mix everything together make your potato nice and creamy, if more liquid is needed add more milk then fold in the bottom two ingredients:

2 tablespoon maple syrup

coconut bacon ( you can get my recipe here )

Then top with extra coconut bacon just before you serve it!

Place potato on top of your squash and return into the oven uncovered for 10 min on grill to get your potato crispy and golden. At this point you can even add some vegan cheeze if you want some on top. When your potato gets nice and golden remove from heat and top with extra coconut bacon. Dinner is served!!!

Leave me a comment and tell me how you liked it :D!!

Italian deli cold cut….Mortadella style vegan meat

Ready to make an awesome sandwich? My family and I are hooked on this deli meat and I eat mostly raw, it`s like a guilty pleasure!!

It brings me back to when I was a child and my mom used to make me mortadella and mustard sandwiches! Not only did I look forward to those sandwiches, but the funny part was I never got tired of them! I still think about them today and I REFUSE to put any animal products in my mouth. I don`t even allow any animal products in my home. GOD forbid…I didn`t want those thinly sliced mortadella that the bakery would slice for us, she had to buy the roll and it had to be hand sliced…but not thin, it had to be a nice thick slice with a nice bite to it. I had to feel it under my teeth!

So, after going vegan 8 years ago, that was one thing I truly missed, even though today I know better that those deli meats are so unhealthy for us. With all the nitrates they use to preserve them…they are really not good for us at all! I had to try and make one where it would satisfy my need, and bring me back to those memories I had of my mom making those sandwiches for me, but I had to make it healthier without all the junk that goes into making those deli meat.  Not mentioning all those poor animals that had to die for that sheer moment of pleasure on my taste buds. Not to mention all the calories that was packed into that fatty piece of meat I so loved to eat.

I knew that it would be hard to make, but I had to try and make one as close, and if not, good enough to bring back that memory I have so embedded in my mind.  I am so pleased, so happy with the results, it truly is delicious and so much healthier for us!!!

So you have to give it a go and try it with mustard!! I swear to you I will perfect this even more but for now I am super pleased, and enjoying every bite of it!

Here is the link to the video with what you need and how to make it! Enjoy!

Three of us…..three dinners!

It was nuts trying to please everyone tonight! Promised my husband Polenta ( an Italian dish, where back in the days this was eaten by families who just didn’t have the money. It was cheap to make and filled the belly…Today it’s a gourmet dish 🙂 costing $30.00 a plate in some restaurants!! )  But if you haven`t tried making this dish, you should! Not only is it good it`s so cheap to make!


So I used some fresh garden tomatoes, to make a wonderful fast fresh sauce. threw in some vegan meat I make…here is the recipe to the meat I chopped and threw into the sauce.

Then I cooked some polenta, just follow the instruction on the package. Very easy to make. or you can follow the instruction below…And I topped it with the fresh tomato sauce and sprinkled some Vegan parma_cheeze! Here is the link to the cheeze  recipe.

And finally drizzled some wonderful truffle oil to add that nice earthy taste to this beautiful warm dish. But this is optional, don`t fret if you don`t have the truffle oil,  you can just drizzle some good olive oil on top.

  1. For firm polenta use 4 cups water; for 1 cup of corn meal…..I add my cornmeal when my water is cold. this helps not to clump…Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  2. Turn heat to very ow heat Cook for at least 60 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking, always keeping it covered. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. If need to cook longer!!
  3. For firm polenta, lightly butter with a vegan butter, or olive oil a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons vegan butter or olive oil to pot and stir well. Serve immediately top with sauce and vegan parma cheeze.

As for my daughter, she wanted plantain for dinner, so I whipped that up for her!


Cut up some fresh garden tomatoes, thew then in a pan and added a can white Lima beans, that I washed and rinsed, added some salt and pepper, a small chili, some Canadian maple and a few drops of liquid smoke.

This didn’t t take long, for I wanted to keep the tomatoes nice and fresh, just enough that they broke down a bit, and the beans were canned so they really didn`t need to be cooked. So it really only took about 10 min on a med high to high heat, to make this dish.

So meanwhile while the tomato and bean dish was cooking, I cut the plantain into four parts , smashed them down and threw them into a cast iron pan that I drizzled some coconut oil .

Sprinkled some salt and pepper and topped with green onions. Into the oven they went on a high heat 500F. Do keep an eye on them, for they don`t take long to cook.

Flip them over now and then till they get a nice golden colour to them. Place your bean and tomato on a nice dish and top with your beautiful golden plantain. Drizzle with some cilantro oil.

I myself who eats raw wanted a nice fresh raw dish of course :D. So I made a nice fresh salsa, Easy to make and oh so good.


You will need:

1/2 a red pepper chopped

1 to 2 large tomatoes chopped

1/2 onion chopped

A large handful of cilantro chopped

1/2 large green cayenne pepper

1 tablespoon maple syrup

juice of 1/2 lime

salt and pepper to taste

Top with 1/2 avocado and drizzle cilantro oil

this makes and serves 3  or serves one raw vegan  😛

Hope you enjoyed these recipes, because we really enjoyed our dinner 🙂