Delicious Vegan Egg (Chickpea) Salad Sandwiches

I’m sure you’re wondering how on earth one can make vegan egg salad without eggs. It’s actually a straightforward and delicious vegan hack that will save you from all of that harmful cholesterol found in eggs. This quick and easy recipe is kid-approved and free from nuts making it a great lunch option for school as it can easily be tucked into a wrap, sandwich, or pita pocket! My kids go crazy for it! We go through so much of it in fact that I’ve taken to buying flats of chickpeas to keep up with the demand.

What’s even more exciting is that this recipe is totally free from gluten for those who have dietary restrictions, and it’s bursting with so much flavour you won’t miss traditional egg salad ever again!

I’d love to hear in the comments how this recipe worked out for you!

Natasha x

Vegan Egg (Chickpea) Salad



  • 2 Cans of Chickpeas
  • 1 Celery Stick
  • 1/3 Cup Vegan Mayo
  • 2 Tbsp Old Style Mustard
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Black Salt
  • 1/4 Tsp Salt


  • Place all ingredients into a food processor and mix until desired consistency is reached
  • Serve on bread with mustard, and top with paprika and fresh basil


Simple Vegan Irish Soda Bread

Okay! If I’m honest, I would tell you that I loved bread, and once upon a time, I could eat a loaf all to myself! But those days have passed for me as I’ve developed a little bit of a gluten intolerance… which makes me so mad! But just because I can’t indulge anymore, doesn’t mean you can’t! So here is my super simple and incredibly delicious Vegan Irish Soda Bread!
Irish soda bread goes way back to pre-Christian Ireland when the Celts would bake bread in honour of the Goddess Brigit. The cross on the top of the bread was meant to bless the bread, and emulate the cross of the Goddess. Fast forward to the rise of Christianity, and we find that the Catholics absorbed the Goddess into their beliefs. It was far easier to convert Pagans to Christianity while keeping some of their most cherished deities according to theological records.

Today you will still see the Goddess Brigit honoured in Ireland as a Catholic Saint. With her conversion from Goddess to Saint, you will also see the tradition of blessing the bread a common practice in many households today.

Natasha xoxo

Simple Vegan Irish Soda Bread

Vegan            Oil Free             Prep Time: 10 mins             Bake Time: 45 mins           Bake Temp: 350


  • 2 1/4 Cups Flour
  • 1 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 400 ml Dairy Free Milk
  • 2 Tsp Apple Cider Vinegar


  • Pre-heat oven to 350°F
  • In a small bowl mix Dairy Free Milk and Apple Cider Vinegar and allow to sit while you prepare the dry ingredients.
  • In a large bowl mix Flour, Sea Salt, and Baking Soda.
  • Create a well in the dry ingredients and pour in the wet ingredients.
  • Mix until dough comes together by hand, and form a nice round loaf.
  • Place on parchment lined baking sheet or Irish Bread Pan.
  • Score the top of the bread with a cross.
  • Bake at 350°F for 50 minutes.


Creamy Vegan Broccoli Cheeze Soup

If you’re a vegan then one of the things you may really miss from your pre-vegan days is Broccoli Cheddar soup, but fear not, you can still have your soup and eat it too! My whole foods Creamy Vegan Broccoli Cheeze soup will make your tummy smile with fond memories but this time its free from any harm to animals…. not to mention harmful cholesterol!

Being completely oil free this recipe is ultra healthy and with the addition of nutritional yeast you will get your fill of B vitamins while still enjoying this creamy comfort food! I suggest serving it with a thick slice of my Vegan Irish Soda Bread for an extra helping of happiness!

Enjoy Natasha xoxo

Creamy Vegan Broccoli Cheeze Soup

Vegan          Oil Free          Gluten Free           Prep Time: 15 mins               Cook Time: 35 mins


  • 1 Large Onion Chopped
  • 1 Large Garlic Clove Minced
  • 5 Cups Chopped Broccoli
  • 5 Cups Chopped Potato
  • 1 Cup Chopped Carrot
  • 7 Cups Vegetable Broth
  • 1/2 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 2 Tsp Sea Salt


  • In a large pot add just enough water to cover the base and cook Chopped Onion and Minced Garlic until Onion is translucent.
  • Add Broccoli, Potato, and Carrot and cook for ten minutes, add more water if needed to base of pot.
  • Add Veggie Broth, Nutritional Yeast, Turmeric, and Sea Salt and bring to a boil then reduce heat to simmer for 25 minutes.
  • With a hand blender puree the soup until smooth and creamy.
  • Serve with a nice think slice of my Vegan Irish Soda Bread!
  • Enjoy!


Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

When I was young I was never much of an egg fan so when I went vegan I didn’t really miss them… except in the case of a nice quiche. Unfortunately quiche is quite heavy on cholesterol and not the best choice if you’re trying to eat healthier. But fear not! My Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche ( wow that was a mouth fun… or it will be when you try out this recipe, I crack myself up LOL) is free from harmful cholesterol and full or protein due to the chickpea flour! Now that is a pretty darn good trade I think!

One quick note to those of you new to using chickpea flour, it is a wonderful and versatile ingredient but has the tendency to dry out a little as it cools so my recommendation to you if you plan to re-heat this quiche is to sprinkle a little water over the quiche before you reheat to add moisture back in. Either way it will still taste great but that is just a little chickpea flour pro tip for you!

Enjoy! Natasha xoxo

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

Vegan         Gluten Free        Sugar Free        Prep Time: 15 minutes      Bake at 475 for 30 minutes

Serves 8 (155 Cal per serving)


  • 2 Tbsp Grape Seed Oil
  • 1 Cup Broccoli Chopped
  • 1 1/2  Cup Asparagus Chopped
  • 1 Small Red Onion Diced
  • 1 Large Garlic Clove Crushed
  • 3 Tbsp Sun Dried Tomatoes Chopped
  • 2 1/2 Cups Chickpea Flour
  • 3 Cups Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 1/2 Tsp Paprika
  • 1 Tsp Black Salt
  • 1 Tsp Sea Salt
  • 1/4 Tsp Ground Black Pepper


  • Pre-heat oven to 475
  • In a large cast iron pan fry Onion, Broccoli, and Asparagus in Oil on medium for 2 minutes
  • Add Garlic and Sun Dried Tomatoes and fry on low for 5- 10 minutes
  • As veggies are frying mix remaining ingredients in a mixing bowl, whisk until smooth.
  • Pour batter over veggies and stir
  • Place cast iron pan into the oven for 30 minutes
  • Pierce with a toothpick, if toothpick comes out clean then quiche is ready
  • Allow to cool for 15 minutes before serving
  • Enjoy!

Garden Vegetable Salad Wraps with a Tahini Maple Tamari Dressing

I was busy as a bee in my garden today and discovered so many beautiful early treats! Gorgeous heirloom radishes, lush arugula, a cucumber, and a  few beets! I just knew a garden fresh lunch was in order so I pulled out some rice wraps and an avocado and started to play!

Once finished, the kids and I had made the most beautiful garden wraps with the treasures found in our own garden! I just had to share this recipe because it was delicious and will absolutely be added to my list of party appies or quick lunches!

Fresh, gluten free, and vegan this quick meal is both delicious as well as healthy!! 3 wraps are under 150 calories! You really can’t go wrong with this guilt free snack!

Natasha xoxo

Garden Vegetable Salad Wraps

Vegan        Gluten Free          Oil Free        Sugar Free           Prep time: 10 minutes

Ingredients per wrap:

  • 1 Rice Wrap
  • 3 slices roasted beet
  • 2-3 slices of Avocado
  • 4 slices of cucumber
  • 4-5 slices of Radish
  • 2-3 Arugula leaves


  • Soak rice wrap until its soft and rollable
  • layer vegetables in a row in the centre of the wrap
  • Fold the rice wrap ends over the foot of each veggie layer, then roll the wrap from the side securely.
  • Let sit for two minutes for wrap to seal
  • Can be placed in refrigerator for 24 hours
  • Serve with dipping sauce

Tahini Maple Tamari Dressing


  • 1/2 Cup Tahini
  • 1/2 Cup Water
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Tamari (or Soy Sauce)
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Clove Garlic, minced
  • 1/4 tsp Paprika


  • Mix all ingredients until smooth and creamy
  • Refrigerate for up to two weeks


Smokey Cheedar Mac and Cheeze

Last week I gave you my Raw Mac and Cheeze so this week I’ve decided to take it back to the traditional comfort food and share with you my Smokey Mac and Cheeze Sauce recipe! My family goes mad for this recipe and the kids are literally licking their plates to get every last bit of this amazingly delicious sauce!

The great thing about this recipe is that this sauce is totally gluten free so if paired with a gluten free pasta even those of us with intolerance or celiac can enjoy! Its super quick and easy but tastes like you slaved away cooking for the day!

Completely picky kid approved! Enjoy!

Natasha xoxo

Smokey Cheedar Mac and Cheeze Sauce

Vegan                Gluten Free                  Oil Free               Sugar Free                Prep: 10 minutes


  • 1 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Smoked Salt  ( I used Alder Smoked Sea Salt by The San Francisco Salt Co.)
  • 1/2 Tsp Turmeric
  • 1/4 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Paprika


  • Place all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over your choice of pasta
  • Use gluten free pasta for completely gluten free meal!



Zesty Raw Mac and Cheeze with Zucchini Noodles

On January 1st of 2018 I made the decision to go raw vegan for 30 days. I expected this to be a major challenge, that I would be hungry all the time, and suffer cravings. All of those worries could not have been further from what I ended up experiencing during my month raw.

I felt energized, my skin looked amazing, and I had a blast inventing new raw recipes ! Today as I was cleaning out my junk drawer (we all have one!) in the kitchen I discovered the Mac and Cheeze recipe I created during my experimenting with raw foods! I just had to share it with you because it is so so good!!

I made this beautiful dish for mine and the kids lunch today and was about to take photos when I discovered my daughter took the good camera to school for a project! ACK!!!! WHY!!!!!….. Anyway, I’ve since recovered from the fact that I had to use my iPhone for these photos #firstworldproblems LOL!

Anyway!! I hope you love this recipe as much as I do, my kids go crazy for this dinner!

Natasha xoxo

Raw Vegan Zesty Mac and Cheeze with Zucchini Noodles

Vegan         Gluten Free           Raw           Sugar Free           Oil Free           Prep Time 7 mins


  • 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/2 Cup of Raw Corn
  • 2 Tbsp Bell Pepper (I used Red)
  • 1 Tbsp Sun Dried Tomato (Softened in warm water for 10 mins)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Turmeric
  • 1 Tsp Brown Rice Miso
  • 1 Tbsp Red Onion
  • 1/4 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Salt
  • 1 Medium Zucchini


  • Toss everything in a high-speed blender and blend until smooth and creamy.
  • Spiralize Zucchini and place into large bowl
  • Evenly coat Zucchini Noodles with Zesty Cheezy Sauce
  • Serve right away!
  • Enjoy 🙂


Gluten Free Vegan Chipotle Cheezy Biscuits

I’m a huge sucker for a good biscuit, so when I started to experience some gluten intolerance symptoms I was absolutely devastated. I was the girl who could eat an entire load of bread to herself…. in one sitting. I loved my GLUTEN!! I fought it for about two years as I was in complete denial, thankfully I’m not celiac but I am bothered by it enough that I usually try my best to avoid glutenous foods. So I needed to find a few hacks!

Suddenly I found myself trying to create the perfect gluten free biscuit that satisfied my savoury taste and was vegan as well! So after much playing around I am so happy to share with you my Chipotle Cheezy Biscuits!


Natasha xoxo

Gluten Free Vegan Chipotle Cheezy Biscuits

Vegan         Gluten Free        Sugar Free         Prep Time: 10 min.       Bake Time: 15 min.



  • 1 1/4 Cup Brown Rice Flour
  • 1 Cup Chickpea Flour
  • 2 Tsp Gluten Free Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tsp Himalayan Pink Salt or Sea Salt
  • 1/2 Tsp Xanthan Gum
  • 1/4 Cup Nutritional Yeast
  • 1/4 Tsp Chipotle Powder
  • 1 Tsp Paprika
  • 7 Tbsp Vegan Margarine (I used Earth Balance)


  • 3/4 Cup Dairy Free Milk
  • 2 1/2 Tsp Apple Cider Vinegar


  • Combine all Dry ingredients in a large bowl
  • Cut in Margarine until  the mixture looks grainy
  • Combine Wet ingredients
  • Pour Wet ingredients into dry ingredients and combine just until every thing is nicely moistened
  • Scoop nine biscuits onto a parchment lined baking sheet
  • Bake at 425°f for 15 minutes
  • Remove from oven and cool for 10 minutes
  • Enjoy!

Oh look, I made a video too!

Holly xoxo



Delicious Vegan Creamy Cashew Alfredo

Who doesn’t love a delicious bowl full of pasta smothered in a creamy sauce? This was one of the dishes I missed the most when going vegan and I spent a long time trying to create the perfect vegan hack to a stellar Alfredo. Now, after much trial and error I am so excited to share this recipe with you and hope you will love it as much as I do! This recipe is 100% kid approved and totally gluten free if you used a gluten free pasta.

Enjoy, Natasha xoxo

Creamy Cashew Alfredo Sauce


  • 2 Cups Raw Cashew Pieces (I don’t soak, but you can ?)
  • 2 Cups Of Water
  • 1 1/2 Tsp Onion Powder
  • 3/4 Tsp Garlic Powder
  • 1 1/2 Tsp Salt (I use Himalayan pink salt)
  • 1/4 Tsp Ground Pepper


  • Toss it all in a high speed blender and blend until smooth and creamy.
  • Pour over your favourite pasta of choice, its amazing over gluten free pasta too!

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle Crust

Spring is in the air, and I’m beyond excited for all of the fresh local produce on the way! I am fortunate to live in a community rich with orchards and organic farms, but above all, I look forward to the delicious heirloom tomatoes that make their appearance each summer.

Someone once told me that you have not truly tasted a tomato until you’ve experienced a fresh off the vine heirloom tomato, the uglier the better! There is a mysterious magic to this contorted and vibrant fruit, a flavour like no other and a fresh burst that will have you craving more!

Today I’d like to share with you my favourite way (other than just eating them off the vine) to enjoy heirloom tomatoes. This recipe is always a summer favourite of guests that stop in for a visit, and I am so proud of this creation. I sincerely hope you will love this recipe as much as I do and add it to your collection to enjoy for years to come.

Natasha xoxo

Savoury Heirloom Tomato Rosemary Cheese Cake on an Almond Truffle

Vegan, Gluten Free                            Serves 6                              Bake at 350

The Crust


  • 1 1/2 Cups Almond Flour
  • 1 1/2 Tbsp Almond Milk
  • 1 1/4 Tbsp Truffle Oil
  • 1/4 Tsp Sea Salt


  • In a bowl combine all ingredients and mix until a moist dough forms
  • Press dough into tart pan
  • Bake at 350 for 20 minutes

The Cheese Filling


  • 2 Cups Raw Cashew Pieces
  • 1 Cup Water
  • 1 1/2 Tsp Sea Salt
  • 1 Tsp Onion Powder
  • 1 Tbsp Lemon Juice


  • Soak Raw Cashew Pieces for 15 minutes in warm water to soften them.
  • Add all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over warm Crust and return to oven to back for 20 minutes at 350 to set.
  • Remove from oven and allow to cool before adding heirloom tomato topping.

Heirloom Tomato Topping


  • 2 Heriloom Tomatoes
  • 1/2 Avocado
  • Fresh Dill
  • Fresh rosemary
  • Sea Salt Flakes
  • Ground  Pepper


  • Arrange tomatoes and avocado on top of cheese cake.
  • Garnish with fresh herbs, sea salt, and ground pepper.
  • Enjoy!