Nava Atlas’ Plant Power Cookbook. Plus her Guide for 7 Simple Meal-Planning Strategies for the Plant-Based Kitchen, Review, Hummus Wrap Recipe and Giveaway


Nava Atlas‘ latest beautiful book, Plant Power is a heavy and sturdy hardcover. It reads like a compelling and sweet beginner vegan textbook with everything you need to know about going vegan. Recipes range from the best of the vegan basics to delicious and flavorful ethnic cuisines. There’s something for new vegans and seasoned vegans alike on every page. It is as much a tool for plant based education as it is for harnessing the power of plants in your kitchen.

Today Nava is sharing her Guide for 7 Simple Meal-Planning Strategies for the Plant-Based Kitchen below and a Hummus Wrap with Grains and Greens from her book. (more…)

10 Free Vegan Halloween Recipes!


Hi there! I’ve been buried deep in being a mom, finishing my cookbook and airing out my sweater sweats collection. However, my vegan lady friends, Kathy Hester, Cara Reed, Richa Hingle and Natalie Slater have some fun recipes in this cool ebook that’s available for free right now that I thought you might like. Go nab yourself a copy here. Oh, and add this Spooky Macadamia Nut Brie En Croute to your Halloween Menu too.


Happy Halloween!



Kathy Hester’s Oatrageous Oatmeals! Review, Giveaway and a Recipe for Gluten-Free Lemon Blueberry Belgian Waffles

Waffles 2

It’s no secret how much I love Kathy Hester. Not only is she a fantastically prolific vegan cookbook author, but if you talk amongst the bloggers that know her, she’s sort of like the mother hen who looks after us all, talks us through our dilemmas and helps us ultimately to succeed. She’s simply a wonderful person and today I’m happy to present to you a review of Kathy’s Book, OATrageous Oatmeals.


Leave it to Kathy to tackle a full book on oats and use them in more ways then you ever imagined possible! She has recipes to show you oats in a whole new light. Think Italian Veggie and Oat Sausage, Veggie Oat Tacos and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel-cut oats. But don’t worry she includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats too. From now on it’s Exciting Oats for Every Meal!

GranolaCurry Cashew Savory Granola

Pepita Oatmeal Raisin Cookie BarsKathy asked me to share a recipe for her book! Here it is! My Pepita Oatmeal Raisin Cookie Bars! The very first recipe I have in a print cookbook!

ChiliSteel-Cut Oat Bean Chili

TacosVeggie Oat Taco Mince

And now for this awesome recipe:

Waffles 1

 Gluten-Free Lemon Blueberry Belgian Waffles

by Kathy Hester From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing 

gluten-free, soy-free, oil-free option* I can’t help but add some lemon wherever I have blueberries! If you aren’t fond of the combination, use vanilla or almond extract instead. It’s very important to cook these waffles at least 5 minutes, if not more. If the waffle is not ready, it will make a mess.

Makes 4 waffles

Dry Ingredients

  • 3/4 cup (69 g) finely ground rolled oats
  • or oat flour
  • 1/2 cup (48 g) rolled oats
  • 1/4 cup (39.5 g) rice flour
  • 1/4 cup (37.5 g) almond flour
  • 1/2 teaspoon baking powder
  • pinch of salt

Wet Ingredients

  • 1 cup (148 g) blueberries (fresh or frozen)
  • 3/4 cup (180 g) nondairy milk
  • 1/2 cup (127.5 g) applesauce
  • 2 tablespoons (14 g) ground flax mixed with 4 tablespoons (59 g) warm water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil)

For Serving: maple syrup, nondairy butter, optional

Mix the dry ingredients together in a large bowl until well combined. In a different bowl, combine the wet ingredients and mix well. Then pour the wet into the dry and mix thoroughly. Set the batter aside for 10 minutes to let the rolled oats soften. Please note that this batter is very thick. Preheat your waffle iron at medium-high temperature if you have that option. The waffle iron should be hot once the batter is ready.

I suggest spraying the top and bottom plates with some spray oil, but you can make it oil-free* by just relying on the nonstick coating. If you choose to use no additional oil, make sure the waffle is completely cooked. If any of the outside is not crispy, the waffle will tear, stick and generally make a mess.

Place about 1⁄3 cup (80 ml) of batter in the middle of the waffle iron and spread into a circle with a wooden spoon or silicone spatula. When you place the top down, the batter will spread. If your mixture gets too thick to spread, add a little nondairy milk to loosen it up.

Cook according to your waffle iron instructions, about 5 to 8 minutes. With my waffle iron, the first waffle takes 8 minutes. As you make additional waffles, the process gets a little faster until it takes 5 minutes for each waffle.

Per waffle: Calories 259.2, protein 6.9 g, total fat 7.8 g, carbohydrates 42.5 g, sodium 90.4 mg, fiber 6.1 g

Don’t have a waffle iron? Add 1/4 to 1/2 cup (60 to 120 ml) of extra nondairy milk and make pancakes instead!


Visit Kathy Hester at her site, Healthy Slow Cooking, here.

Purchase Kathy Hester’s new book, OATrageous Oatmeals here.

Or for a chance to win a copy of OATrageous Oatmeals, Click on the link below to enter! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Tuesday the 21st of October to enter. I will notify the winner by email by Thursday October 23rd! GO!!

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Kachava, The Tribal Superfood and Whole Body Meal, Review and Giveaway. Chocolate Banana Milkshake and Chocolate Peanut Butter Snack Bar recipes.


I admit when I was approached by Simon Malone, the owner of Ka’chava, to sample and review his product that I was a little reluctant. Meal replacement shakes typically just aren’t my thing. Plus the stats on the Ka’chava website seemed just a little too good to be true.


When the product arrived, I tried it a few different ways, just chocolate, just vanilla, mixed with water, and then mixed with almond milk. Then chocolate and vanilla mixed together as Simon suggested. All of the above were good, bordering on delicious.


Typically I find vegan protein or meal replacement shakes to be chalky, overly flavored with stevia or just generally unpalatable. Somehow Ka’chava has managed to undo all my previous hesitations while adding tons of nutrients and superfoods that you normally don’t find in a regular vegan protein shake.


It’s super easy to blend in a shaker cup and literally tastes great plain, but I’ve found a couple of ways to jazz it up that I think you’ll like too. (more…)

Vegan Mac and Cheese for Grownups


I have been making versions of this Mac and Cheese for nearly a year now! It has been fiddled with and tinkered with like some mad scientist’s project. But it still wasn’t perfect, so I decided to share this with my cookbook recipe testers for feedback. With their advice and some additional finangling of my own, I present to you: (more…)

Vegan Tacos! Chef Jason Wyrick shares the Four Essential Components of a Good Taco. Plus Review, Mushroom Taco Recipe and Giveaway!


I don’t even know where to begin with Vegan Tacos! This fabulous vegan cookbook is written by Chef Jason Wyrick of The Vegan Taste. His cookbook is so much more than just a book about how to make a basic vegan taco. Inside you’ll find an excellent taco history, incredibly detailed recipes with every taco filling you could possibly imagine, all the salsas, guacamoles, sauces, tortillas, beverages, trusty side(kicks) and even taco desserts. It is mucho grande! It’s full of intrigue, delicious food photos and heart. I think you’ll love it just as much as I do! Plus, all the recipes I’ve tried are absolutely incredible. I have to make a special mention of the Queso Oaxaca (not pictured), it is the milkiest most buttery vegan cheese I’ve tasted yet!

Vegan Tacos

Today, I have Jason here sharing The Four Essential Components to a Good Taco so get ready to fiesta! (more…)

Peanut Butter Chocolate Cupcakes from Cara Reed’s Decadent Gluten-Free Vegan Baking! Plus Review and Giveaway!

Cover Photo

It’s no secret that I’m a big fat fan of gluten. I love Wheat! HOWEVER, I have multiple friends with gluten intolerance, celiac disease and more that simply cannot eat gluten. I do a lot of baking and I like to cater to everyone, especially when I take treats to an event, so when I bake and it’s not for my family I often bake gluten-free. I also (really) know what it feels like to be the only one at the party with nothing to eat, which is no fun!

Gluten-Free baking is still somewhat of a mystery to me. Honestly, wheat flour is so much more predictable and easy to work with. I had a hard enough time re-learning how to bake without eggs and butter when I first changed my diet! Take out wheat flour too?!? Serious panic attacks in the kitchen! Even after experience with baking gluten-free on and off for nearly three years now, I still sometimes feel like the sun, moon, stars, kitchen temperature and humidity need to all be aligned in order for gluten-free baking to be successful in my house! BUT that’s where the wizardry of Cara Reed of Fork and Beans comes in. She has been in the same position as I have where the first gluten-free baking experiences resulted in a lot of trash bags full of heavy, inedible, brick-like food.

carrot cake