A new year and new recipes to follow

Happy new year!

It’s certainly been some time since we’ve posted some recipes, but life got in the way. However, we’ve still been busy in the kitchen. We hope to bring you more healthy, vegan and gluten free recipes to share with you all in 2016.

Thanks for taking the time to visit our site.

- Madison and Sopear


Vegan Gluten-Free Bacon

This version of vegan and gluten-free bacon is so tasty it’s hard to stop at just a few strips. The recipe is easy to make and you’ll enjoy the final product once it’s complete.


  • 1/2 cup dried adzuki beans
  • 1/3 cup dried buckwheat groats
  • 1/3 tsp rubbed sage
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 tsp smoke paprika
  • 1 1/2 tsp nutritional yeast
  • 2 tsp celtic salt
  • 2 tsp coconut aminos (or tamari)
  • 1 tsp liquid smoke (make sure it’s gluten free)
  • 2 tbsp pure maple syrup (for the flavouring)
  • 1 tsp coconut oil


  1. Let adzuki beans and buckwheat groats sit in water overnight.
  2. The next day…Preheat over to 400 degrees. Drain beans and groats.
  3. Place in food processor and pulse with other ingredients.
  4. Scrape down sides of food processor and continue process till ingredients are blended.
  5. Line a 9 x 13 baking pan with parchment paper.
  6. Spread batter on sheet with a spatula.
  7. Cook in oven for about 10 minutes so the batter hardens.
  8. Take out of oven and cut into bacon strips.
  9. If you want to eat bacon right away, crisp up strips in a pan with some coconut oil and cook till crispy. If not, put cut up strips in parchment paper and seal in a Ziploc bag in the freezer.
  10. Remove strips from freezer and cook in pan with coconut oil when ready to use. Fry till crispy or browned on both sides.

Note: When I don’t have adzuki beans on hand, I’ve also used canned pinto beans.


This is an amazingly versatile recipe. You can use this for raw pasta dishes, for dips, salad dressing and also for kale chips or other dehydrated veggies. It’s simple, nutritious and delicious. Please enjoy.

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Best Fall Vegan Recipes of 2013


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Fall is here and you know what that means? Time for Halloween, hoodies, little jackets for your dogs,  pumpkins, squash and foods that provide a inner warmth. Fall is my favourite season if you can’t tell. The following list are of my favourite recipes to have during the fall season. The recipes on this list use many vegetables that come into season in September, herbs, and root vegetables as well as some delicious baking. Let the countdown commence!

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This recipe is easy, fast and fun! I called the recipe “happy time” because of the effect that raw cashew nuts have on our bodies. Two handfuls of cashew nuts a day have been shown to significantly fight depression and may work much better than prescription drugs for depression. Cashews are high in potassium, zinc, copper, iron, magnesium, and selenium. One may argue that this recipe is extremely high in fat and yes that is true, however it is a healthy “good” fat that your body needs to function properly. Continue reading »


Kabocha squash is an amazing vegetable and my favourite type of squash. Here are a couple reasons why: A single cup of squash has only 40 calories, it’s a great source of beta-carotene, you can eat the peel, and it’s extremely versatile! It will pair very well with numerous things and can be used to make savoury or sweet dishes or desserts. I paired it with coconut in this dessert and wow it’s fantastic! If you’re on a diet or simply looking to cut back on calories, make on fat use a lower fat coconut milk in this recipe. Please enjoy!

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This is a really simple and super delicious soup to make. Great for fall when you need that warm feeling. I’ve also served it to numerous guests with much success. Continue reading »


We love fungi and we especially have been enjoying the first batch of morel mushrooms growing here. Besides looking uniquely awkward, we started experimenting with fiddleheads and came up with a simple and easy, but satisfying and taste recipe to try.

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Love this when I am craving something sweet for breakfast, after dinner or it’s even great for a snack during the day.

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Chick peas in brownies?! What? Trust me, it’s so good. You wouldn’t even know they were in there. These guilt free brownies are extremely tasty and perfect for a snack or dessert. Hope you enjoy!


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This is an amazingly delicious low fat vegan salad dressing. You can use any greens for this, but it tastes exceptionally great with chard, romaine lettuce and some kale. This salad dressing does not use any oil or dairy to make it creamy. It relies on avocado for this instead, which is a much healthier option. Hope you enjoy!


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Amazing Vegan Kabocha Squash Mash



We’ve been eating a lot of  kabocha squash lately and have really fallen in love with how versatile it is. It is also known as Japanese Pumpkin. It’s the only squash that you can actually eat the skin of! So when you cook it you can keep the skin on. Be sure to really scrub the squash clean, especially if it’s not organic.

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This is a super simple and tasty recipe that is ideal for using as a dip for chips or crackers or even adding to enhance a  salad. It takes about 10 minutes to make an is a healthy addition to any meal or a lovely side dish. Please enjoy!

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Low Fat Vegan Broccoli Soup


Low Fat Vegan Broccoli Soup

This low fat vegan broccoli soup is so delicious and creamy you would think it was fat laden and full of dairy. But surprise..!  It’s not, so you can trick your non vegan friends with this one (which is always fun to do). Anyway, in all seriousness, this is a great tasting, healthy, gluten free soup that is extremely nourishing and satisfying to the body. Broccoli is an extremely nutrient dense vegetable and has loads of iron, calcium, Vitamin A and Vitamin C. It is great for your eyesight, immune system, nervous and digestive system.

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Vegan Veggie Rice Paper Rolls


Rice paper rolls, sometimes called salad rolls are quick and easy to make, and can be served as a meal or as an appetizer. These rolls can be accompanied by a variety of dipping sauces. In Vietnamese cooking, a fish based sauce call nuoc cham is used, however as this is a vegan cooking site, I opted for a ginger-garlic tamari dipping sauce. A creamier based peanut butter or almond butter dipping sauce works well too.

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