Chocolate Chip & Pecan Cookies

Vegan Chocolate Chip Cookies

Of all the cookies, chocolate chip with pecan is my favorite. I really, really love them. When I was a kid, my dream job was working at The Cookie House, a store in the mall that’s still there today. I would order three dollars worth of cookies and eat them while I shopped. Come to think of it, my friends did most of the shopping. I think I just went for the cookies. Continue reading “Chocolate Chip & Pecan Cookies”

Vegan Fudgy Black Bean Brownies

vegan fudgy black bean browniesI’ve made these brownies now about a gazillion times, and every time people are shocked to learn that they’re made from beans. When I make them and sell them at festivals, curious passersby will always stop and sample them. There are usually three groups of people I encounter when this happens. The Yes, I’ve heard of bean brownies before but I’ve never…; then there is the Beans? Oh wow I’ve gotta try these group; and then there is the third group, those who have tried them in the past and wave somebody new over to try them. Those people are my homies. They know a good thing when they taste it. Continue reading “Vegan Fudgy Black Bean Brownies”

Curried Split Pea Soup

This soup is a classic. It’s hardy, comforting, and healthy. It’s also pretty simple with ingredients you probably already have. Perhaps it’s the kind of soup you might pass up, but then you try it and you’re sold. I made it last night, so the thought of eating it for dinner again didn’t excite me too much. But I was warming it up on the stove for Oliver, tasted it, and you guessed it, ate it again. And I think it tasted even better today! Continue reading “Curried Split Pea Soup”

Stuffed Peppers


My mom had given me the idea to create a stuffed pepper recipe. Last Tuesday she was over helping me with the baby as I cooked falafels for my weekly meal pick-up and she said I should do a stuffed pepper for next week’s meals. Only thing was I never actually made a stuffed pepper before. So together we bounced ingredient ideas off each other and with the help of some delicious spices, these heavenly rainbow clouds of goodness came to be. Continue reading “Stuffed Peppers”

Banana Nut Muffins


It’s the last day of 2016 and what a crazy year it has been. There have been some highs and lows; the highs would have to include the birth of our baby boy and buying our first home together, and the lows have been learning experiences which have only strengthened me and my family. I used to always say this next year Is going to be the best yet! However, now I am taking it day by day, with the confidence of knowing that life will have many more highs and lows. It’s all about the attitude one chooses to have towards them. On our refrigerator we have a short piece titled ATTITUDE, and it states: The longer I live, the more I realize the impact of attitude on life. Attitude to me is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people say or do. It is more than appearance, giftedness, or skill. It will make or break a company…a house of religion…a home. The remarkable thing is you have a choice every day regarding the attitude you will embrace for the day. We cannot change our past…we cannot change the fact that people will act in a certain way. We cannot change the inevitable…The only thing we can do is play on the one thing we have and that is our attitude. I am convinced that life is 10% what happens to me and 90% how I react to it. And so it is with you…because YOU are in charge of your attitude.  Continue reading “Banana Nut Muffins”

Acorn Squash with Candied Pecans, Cranberries, and Israeli Couscous


If this isn’t the quintessential autumn dish, I don’t know what is. Not only are the ingredients and colors the epitome of fall, the aroma from this dish in your home is pure heaven. Comfort food at its finest, but also giving you the nourishment your body craves. Acorn squash is loaded with vitamins, minerals, and fiber. It’s probably best known for its high levels of vitamin A and C, which will keep your skin glowing and boost your immune system. Continue reading “Acorn Squash with Candied Pecans, Cranberries, and Israeli Couscous”

Pumpkin Nut and Date Muffins


With the fall season upon us, it’s not just a time to whip out all things pumpkin (pumpkin pie spice potato chips? Yes, it’s a thing. It’s not my thing, but it’s a thing), but it’s also time for local fall/holiday shopping events and I like to have new and delicious things on the menu. This recipe is (very) loosely based on my pumpkin nut raisin bread recipe. The beauty of this muffin is that it can connect to many. The pumpkin lovers and the pumpkin not-so-muchers. The pumpkin in this muffin is not very detectable, but what it does do is add a lot of moisture. These are extremely hearty and a little goes a long way. Not to mention, it’s a superfood powerhouse – loaded with fiber, protein, calcium, omega-3’s, vitamin A, beta-carotene, vitamin C, and potassium. I usually have leftover pumpkin because I use large cans, so Roscoe my Rottie mix is treated to a colorful and healthy dinner as well. For those of you who live locally and do not feel like making an entire batch of these, I definitely intend on making these at future events!



Ingredients (Makes 12 muffins):

  • 3 cups oats
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp chia seeds
  • 2 Tbsp cinnamon
  • Pinch of nutmeg (I used less than 1/4 tsp)
  • 2 cups pumpkin puree (canned pumpkin)
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 1 cup dates, chopped (optional)
  • 1 cup walnuts, chopped (optional)
  • Oil for greasing



  • Preheat the oven to 350 degrees F.
  • Mix the oats in a blender until they resemble flour.
  • Add the oat flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg to a medium sized bowl and stir.
  • Combine the pumpkin, maple syrup, brown sugar, and vanilla extract into a large bowl and stir well.
  • Pour the dry ingredients into the large bowl with the wet ingredients and stir until mixed together.
  • Add the optional dates and walnuts, removing all the pits if your dates are not pitted.
  • Grease a standard 12 cup muffin tray (I used coconut oil).
  • Pour the batter to the top of each cup.
  • Bake for 30-35 minutes. Let them sit for a few minutes before removing them.
  • Enjoy!