One of my best days of last summer consisted of a few simple components: a few friends and I rode our bikes to Cartems Donuterie, got two boxes, (including one of each vegan flavour), and continued on to Crab Park. We spent the day in the sun eating donuts, and we finished each and every one. To truly make a day like that stand out, you need to start with a different kind of donut. Enter- Cartems. (more…)
This rich, thick mousse is every chocolate lover’s dream. It’s also extremely simple to make! I was inspired to create this recipe after enjoying a similar mousse at Wild Rice restaurant in Vancouver, BC. I like to be able to stand a fork in my mousse, but if you like yours less thick, use a bit less chocolate. Once fully chilled, top with fresh berries, shredded coconut, or serve as is for a decadent finish to any meal. Feel free to add flavourings of your choice, like peppermint or almond extract, along with the vanilla extract.
I made these Chocolate Cupcakes with Buttercream Icing for a bake-off over the weekend and they came in second to these Eggnog Cheesecake Bars on the Martha Stewart blog. That being said, these little cupcakes rock and are definite crowd-pleaser! And the vegan buttercream icing is VERY decadent. Counter that with the addition of Vega’s Chocolate Protein Powder and you have the perfect sweet bite that’s healthy enough to have for…breakfast? Maybe not, but I may have had 1 or 2 for breakfast – it’s Christmas!
I told you we had another gem from the talented Vancouver bakers, Kelsey Mackintosh and Shael Faber! Here’s a baked Cake Doughnut recipe glazed with amazing Raspberry Chia Jam to celebrate the 5th day of Hanukkah! (more…)
Today celebrates the third day of Hanukkah and we thought what better way to celebrate than with Jelly-filled Vegan Doughnuts! These delicious morsels come from our friends Kelsey Mackintosh and Shael Faber, head bakers at a Kitsilano Gluten-free bakery here in Vancouver – lucky us!