I eat a lot of chocolate. In fact, I tend to dip into my chocolate stash almost nightly, even if it means breaking off just a little square to satisfy my craving. My favourite as of late has been the Zazubean Saltry dark chocolate with sea salt and almonds. Oh man, is it ever good. (This isn’t a sponsored post; it’s just something I’m diggin’ lately.)

My diehard chocolate habit won’t be going away anytime soon, thanks to this recipe. You won’t believe this fluffy chocolate mousse consists of only a handful of ingredients, the main one being a full can of beans! If you’ve been here long enough, you’ll know I love sneaking nutritious plants into sweet things. And, given the zero waste trend these days, it only made sense to use up the aquafaba liquid, too.

So that, in a nutshell, is how this incredible, nutritious and high-protein whipped chocolate mousse was born.

This recipe is a fairly easy one but there are a few things we need to get sorted before you start. Essentially, the recipe requires you to blend the beans, whip the aquafaba liquid, and melt the chocolate, all of which will be mixed together to create this awesome mousse. So, you’ll need some appliances: a blender, a stand mixer and a double boiler. Seems like a lot, right? Sorry, but I promise it’ll be worth it. Hear me out for a few alternatives.

The blender is required to blend the beans into a smooth liquid. The stand mixer is needed to whip the aquafaba into a stiff foam. If you don’t own a stand mixer, you can use an electric hand mixer and some arm strength. It’ll take about five minutes or so to get the stiff foam, so go this route if you want a good arm workout.

One thing I should note is that during the testing of this recipe I noticed there’s inconsistency in the amount of aquafaba liquid in each can of beans, even when I use the same brand! So, the whipped texture of the finished mousse will depend on how much liquid is whipped and folded into the chocolate. I’ve noticed I get between 1/4 to 1/2 cup liquid from a can. Either way, it’ll be delicious.

Finally, the double boiler is needed to melt the chocolate. If you don’t have a double boiler, just use a large metal bowl as noted in the recipe. Or zap the chocolate in the microwave if you have to. Just figure out how to melt the chocolate without burning it, okay?

Lastly, the quality of your chocolate will play a huge role in the outcome of your mousse. Good quality chocolate = good quality mousse. Makes sense, right? Go with a 70% non-dairy dark chocolate like Camino.

Enjoy!

Incredible whipped chocolate mousse

Yield: 6 to 8 servings

Ingredients:

• 1 (13.5 oz) can white beans (I used Earth's Choice great northern beans)
• 150 grams 70% dark chocolate, chopped
• 1/2 cup unsweetened non-dairy milk
• 1/4 cup pure maple syrup
• 1/2 teaspoon pure vanilla extract

Directions:

1. Open the can of beans and strain the liquid through a sieve and into the bowl of a stand mixer. Rinse the beans and add to a blender.
2. Using the whisk attachment on the stand mixer, whip the aquafaba (the leftover liquid from the can of beans) until stiff peaks form, about 5 minutes. You should be able to hold the bowl upside down without the foam dropping out.
3. Add the non-dairy milk, maple syrup, and vanilla to the blender with the beans. Blend until very smooth.
4. Fill a small saucepan with an inch or two of water and place a double boiler insert or a large metal bowl over the pot (make sure the bottom of the bowl isn't touching the water). Add the chocolate and melt completely over low heat. Once melted, add to the blender with the bean mixture and blend until smooth.
5. Pour the chocolate mixture into the stand mixer with the whipped aquafaba and mix on low speed until just incorporated. Pour into individual serving glasses and chill for at least one hour before serving.

I love breakfast, but it’s probably the one meal I tend to eat on repeat. Simple overnight oats with blueberries and a sprinkle of hemp hearts are totally my jam on weekdays, since they’re an easy grab-and-go solution for busy mornings. Recently, though, I got my hands on a copy of Heather Nicholds’ new book, The Plant-Based Diet Meal Plan, and her recipe for chickpea scramble was calling to me from the pages of the beautifully photographed recipe section.

I’m a big believer in the power of a hearty, nutritious breakfast, since it sets the tone for the rest of the day. This savoury chickpea scramble is simple and easy to prepare, and a nice alternative to tofu scramble. It also channels the freshness and beauty of spring by incorporating zucchini, grape tomatoes and fresh greens.

This recipe doesn’t require chickpea flour but, rather, whole cooked chickpeas that are mashed and cooked with a few simple spices and vegetables. I can also imagine incorporating this into lunch or dinner because of its awesome versatility and delicious, savoury flare.

Beyond the more than 100 recipes, Heather’s book is essentially a complete nutrition guide for newbie vegans, showing them how to get all the nutrients they need through simple and satisfying meals, which makes it so much easier to stick to plants for the long term. Let’s face it: If it’s not easy and delicious, you likely won’t stick with it, right? Along with the recipes, there’s a three-week meal plan to show exactly how it works, with grocery lists and prep guides to boot.

If eating plants doesn’t (or didn’t) come naturally, don’t fret. You can still make it work! That’s where this book is different from any other book I’ve seen. The meal plans and recipes were developed so that the food itself becomes the incentive—they are comforting, wholesome, and not too complicated. Honestly, I wish I had this book in my hands 20 years ago because it would have made my transition so much smoother.

Heather has armed herself with a culinary nutrition education, so she knows what she’s doing. You’ll find clear guidance and a solid action plan to transition to a fully satisfying plant-based diet, with a focus on delicious and wholesome foods. She also takes the time to help you get to know and understand the principles and science behind this lifestyle, which are just as important as the food itself.

If any of this resonates with you, I highly recommend adding this book to your collection.

Big thanks to Heather and her publisher for allowing me to share this recipe with you today. If you’re interested in more, scroll down to enter the book GIVEAWAY!

Chickpea scramble

Yield: 1 serving

Ingredients:

• 1 teaspoon olive oil, or 1 tablespoon vegetable broth or water
• 1/2 cup mushrooms, sliced
• pinch of sea salt
• 1/2 cup chopped zucchini
• 1/2 cup chickpeas (cooked or canned)
• 1 teaspoon smoked paprika, or regular paprika
• 1 teaspoon turmeric
• 1 tablespoon nutritional yeast (optional)
• freshly ground black pepper
• 1/2 cup cherry tomatoes, chopped
• 1/2 cup fresh parsley, chopped

Directions:

1. Heat a large skillet to medium-high. Once the skillet is hot, add the olive oil and mushrooms, along with the sea salt to help them soften, and saute, stirring occasionally, 7 to 8 minutes.
2. Add the zucchini to the skillet.
3. If you're using canned chickpeas, rinse and drain them. Mash the chickpeas with a potato masher, fork, or your fingers. Add them to the skillet and cook until they are heated through.
4. Sprinkle the paprika, turmeric, and nutritional yeast over the chickpeas, and stir to combine.
5. Toss in the cherry tomatoes and fresh parsley at the end, just to warm, reserving a small bit of parsley to use as garnish,

Cookbook giveaway

One winner will receive a copy of Heather book, The Plant-Based Diet Meal Plan. For a chance to win, simply enter the giveaway using the Rafflecopter widget below before March 5, 2018. Note this giveaway is only open to residents of Canada and the US. Good luck!

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I know, I know. It’s been a while, huh? But now that baking season is officially upon us, I’m back with a fun recipe I think you’ll love.

These pumpkin gingerbread sandwich cookies are so good I’ve made them a few times over the last two weeks, and I’m so glad the timing worked out so I can share them with you before the holiday stress takes over! I love that these cookies are naturally sweetened with coconut sugar and molasses, which make them sweet but not too sweet. Plus, these two sweeteners work so well with warming winter spices like cinnamon, ginger, nutmeg and cloves. I also mixed in a little pumpkin puree so they’re on the softer side, which actually works perfectly well in cookie sandwich form.

Now let’s get to the best part: that luscious layer of vanilla buttercream. You’re probably wondering what that secret ingredient is—and yes, I totally spilled the beans in the blog post title!

I’ve spent countless hours testing out different ways to make healthier–or even just a wee bit more nutritious—frosting that is as creamy and fluffy and delicious as traditional (albeit vegan!) buttercream. There are lots of great recipes out there using sweet potato, cashews or coconut cream, but when I’m looking for something that won’t scare away my omni friends who aren’t as much into healthy desserts as I am, I always go back to buttercream when frosting cupcakes or cakes or filling sandwich cookies.

So, with that said, I began experimenting with the base ingredients of traditional buttercream (vegan butter, powdered sugar, vanilla, and a touch of nondairy milk) and came up with a variation that also includes white beans! And you know what? I think it’s just as good (if not better) than my old, tried and true buttercream.

I can’t wait for you to give these a try. Let me know what you think!

Oh, and if I’m not back before the end of the month, I hope you have an amazing holiday and new year!

Pumpkin gingerbread sandwich cookies

Yield: 12 to 13 servings

Ingredients:

For the cookies:

• 1 1/2 cups oat flour
• 1 1/4 cups almond flour
• 1/2 cup arrowroot starch
• 2 tablespoons flax meal
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup coconut sugar
• 2/3 cup pumpkin puree
• 1/2 cup sunflower oil
• 1/4 cup blackstrap molasses

For the buttercream:

• 1 cup white beans
• 2 tablespoons nondairy milk
• 1/2 cup vegan butter, at room temperature
• 3 1/2 to 4 cups powdered sugar
• 1 vanilla bean, seeds scrapped

Directions:

For the cookies:

1. In a large bowl, whisk together the oat flour, almond flour, arrowroot, flax meal, baking powder, baking soda, cinnamon, ginger, salt, cloves, and nutmeg. In another bowl, whisk together the sugar, pumpkin puree, oil, and molasses until smooth. Add the pumpkin mixture to the bowl with the flour ingredients and stir until well combined and a soft cookie dough forms. Place the bowl in the fridge for about 15 minutes.
2. While the dough is chilling, preheat the oven to 350F and line two large cookie sheets with parchment paper.
3. Scoop the dough (about 2 tablespoons each) onto the prepared pans. Bake for 12 to 15 minutes, until the tops are slightly cracked. Allow to cool completely.

For the buttercream:

1. Using a blender, blend the beans and nondairy milk until very smooth. You may need to stop to scrape down the sides of the blender container. If you own a Blendtec twister jar, it's perfect for this step!
2. Using a stand mixer, beat the butter until light and fluffy. Add the bean mixture and beat until well combined (the mixture will look kinda gross at this point). Add the powdered sugar, 1/2 cup at a time, and continue mixing until thick and creamy. Add the vanilla bean seeds (or vanilla bean powder if you have it) and mix until well combined. The buttercream should look much like traditional buttercream. It might be slightly softer but that's okay. Refrigerate the buttercream until the cookies are cool enough to assemble with the icing.

To assemble:

1. Use an icing bag, or just a spoon, to spread the buttercream on half of the cookies. Add another cookie on top and press down gently. Store the cookies in an air-tight container in the fridge. These cookies also freeze well. Thaw for about 20 minutes before serving.

I recently read Always Too Much and Never Enough by Jasmin Singer. It’s been years since I got through a book as quickly as this one. I just couldn’t put it down. It went with me on the subway to work and back, and in bed with me when I’d settle in for the night.

I already knew Jasmin before I picked up her book—I was aware of her work within the animal rights community and listened to her Our Hen House podcast regularly—but nothing could have prepared me for how honestly she writes about her life, and particularly her struggles with food and body image. She’s so vulnerable with this memoir. It’s like she was somehow able to step outside herself to tell her story. She might be the bravest writer I’ve ever read.

I don’t often get a chance to do much leisure reading, but I must have picked up Jasmin’s book at just the right time. The weather in Toronto has warmed up considerably over the last couple of weeks and I’d do just about anything to be able to spend an entire day snuggled in the soft green cushions of one of our outdoor chairs and just read, while listening to the leaves of the neighbour’s large maple tree sway in the wind above my head. That sounds so blissful, even as I write it.

This summer has been rather hectic—hence the long silence between posts here—as I balance freelance and full-time work and try to find a little time here and there for play.

Because of that, meals these days are simplified and quick: huge green salads, BBQ’d vegetables, easy vegetable stir-fries. This week, though, I decided I needed to step up my breakfast game. Overnight oats are an obvious go-to, and a staple in our house, since it’s easy to prep ahead and grab in the mornings on our way out the door.

I thought I’d try making a version that is fancy and fun. This particular overnight oats recipe starts with a basic oats-and-chia base and then I topped it with a sweet strawberry-rhubarb compote and an oat-and-seed crumble that are both made in minutes on the stovetop. My hubby is a huge fan of the strawberry-and-rhubarb combo, so I won him over instantly with this new breakfast treat. And although it may take a few extra steps beyond a standard oat breakfast, you’ll be rewarded with this glory bowl of summer comfort.

A couple of notes about this recipe:

• You should still be able to find fresh rhubarb near you, but if not, frozen will do just fine.
• If you’d like, you can make each component ahead of time and assemble just before serving.

Strawberry-rhubarb overnight oats with easy compote and crumble toppings

Yield: Serves 2

Ingredients:

For the overnight oats:

• 1 1/4 cup nondairy milk
• 1 cup rolled oats
• 2 tablespoons chia seeds
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon

For the strawberry-rhubarb compote:

• 1 cup chopped strawberries
• 1/2 cup diced rhubarb
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon water

For the crumble topping:

• 1 1/2 teaspoons virgin coconut oil
• 1 teaspoon pure maple syrup
• 2 tablespoons rolled oats
• 1 1/2 tablespoons oat flour
• pinch each cinnamon and salt
• 1 heaping tablespoon mixed seeds (I used hemp, pumpkin and sunflower seeds)

Directions:

1. To make the overnight oats, in a bowl combine the nondairy milk, oats, chia seeds, maple syrup and cinnamon. Stir to combine. Cover and refrigerate overnight or up to two days.
2. To make the strawberry-rhubarb compote, in a small saucepan combine the strawberries, rhubarb, maple syrup and water. Heat over medium heat and cook, stirring occasionally, until fruit softens and mixture thickens, about 8 to 10 minutes. Use a fork to mash down the fruit as it cooks.
3. To make the crumble topping, in a small bowl cream together the coconut oil and maple syrup. Add the oats, oat flour, cinnamon and salt and use a fork to stir and break up into large crumbs. Add the seeds and stir to combine. Heat a small pan over medium heat and add the crumble mixture. Cook, stirring occasionally, until fragrant and lightly browned. Remove from heat.
4. To assemble, divide the overnight oats between two bowls. Swirl in the strawberry-rhubarb compote and top with a sprinkling of the crumble topping. Serve immediately.

Crumble topping adapted from Top With Cinnamon.

When I was writing my cookbook three years ago, I was completely infatuated with developing recipes for the sweet treats chapter and baking almost every day—if not multiple times a day. And, it’s probably clear as the author of DIY Vegan I was also really into making everything from scratch, including blending whole grains in my Blendtec to make flour, soaking vanilla beans in vodka for some incredibly easy homemade vanilla extract, and making dairy-free whipped cream and pudding right from scratch, with simple ingredients.

During this process, the test batches of basic homemade chocolate and vanilla ice cream that sat in my freezer during the intense heat waves that summer were the perfect treat after a long day of recipe testing. Ice cream seemed to hit the spot when I needed it most, calming my over-heated and over-stressed self. I mean, who doesn’t love a scoop of ice cream on any given summer’s day?

I usually prefer a basic ice cream flavour with a handful of fun toppings over anything else. But then along came this bourbon salted chocolate-pecan cluster ice cream. Just take those words in for a minute. Are you drooling yet?

While I can’t take credit for today’s delectable ice cream recipe, it took me back to that summer in 2004 when ice cream was my everything—but multiplied the flavour satisfaction by about a hundred percent. Upon my first spoonful, I immediately fell in love with the sweet and creamy bourbon-induced, coconut-based ice cream swirled with chunks of homemade salted chocolate-covered pecan clusters. Those clusters, all by themselves, are worth the effort. I would have eaten them by the handful if it weren’t for the second part of the recipe.

The talented powerhouse behind this recipe is Heather Crosby of YumUniverse, and you can find it along with 100 recipes and templates of plant-powered amazingness in her new book, Pantry to Plate.

It’s been 2 1/2  years since I shared a review of Heather’s first YumUniverse cookbook—along with a recipe for her dark chocolate, sweet potato and black bean brownies. Even back then, I remember being completely captivated by her creativity, talent and passion for healthy and approachable eating and living, and I still feel that same way as I work my way through this second book.

Heather’s talents aren’t just limited to the kitchen. She’s also a graphic designer who managed to design both of her cookbooks, entirely. As if the recipe development and writing weren’t enough of a challenge, in addition to the fresh and modern layout, Heather’s books are individual pieces of art, right down to the hand-painted vegetables that dance across the pages. Heather even designed her own tea towels and other pre-order bonuses in honour of the Pantry to Plate launch. If anyone has learned to meld together all her skills and talents into one, it’s this lady. Like I said, she’s a powerhouse.

Pantry to Plate is based on a concept unlike any other in the cookbook world. Heather described it perfectly herself: it’s a recipe playbook designed to provide health-minded home cooks with the tools they need to create meals they love using what they have on hand. The book offers 30 mix-and-match templates, along with almost 100 standard recipe formats, allowing the freedom to adapt them as you see fit with the flavour and texture options listed—all plant-inspired and gluten-free. The emphasis on using up what is in the pantry also avoids unnecessary trips to the grocery store. For Heather, it’s all about freestyling.

Improvisational templates start with “what you need no matter what,” then outline riffs with ingredient variations for texture, flavour, and other mix-ins. It’s a fun and empowering approach, and her confident yet playful writing style will have you coming back for more. You don’t want to miss out on creations that have lighthearted names like amazeballs, bites & tots, mmmaki, and ‘banzo bakes, do you?

Thanks to Heather and her publisher, I’m able to share the ice cream recipe with you today. I hope you enjoy it as much as I do.

If you’re interested in more, scroll down to enter the GIVEAWAY!

Bourbon salted chocolate-pecan cluster nice cream

Yield: Serves 4+

Ingredients:

•  ½ cup (50 g) raw pecan halves
• 1 tablespoon plus ½ cup (120 ml) maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• Two pinches cayenne pepper
• Two pinches ground cardamom (optional)
• 1 vanilla bean pod
• 3 cups (720 ml) canned full-fat coconut milk
• 1 tablespoon unrefined coconut oil
• 2 tablespoons bourbon
• 1 tablespoon arrowroot starch/flour
• One 3-ounce (85 g) dark chocolate bar

Directions:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with unbleached parchment paper. In a small bowl, stir together the pecans, 1 tablespoon of the maple syrup ¼ teaspoon of the salt, cinnamon, cayenne, and cardamom until the pecans are coated. Scatter on the baking sheet and roast for 7 to 10 minutes, until browned. Remove from the baking sheet and cool in the fridge.
2. Press the vanilla bean pod so it lies flat on a cutting board. Carefully slice down its entire length with a sharp knife and open. Use the back of your knife to scrape out the caviar-like seeds and toss into a large pot. Heat the pot to medium-high and whisk together the coconut milk, the remaining 1⁄2 cup (120 ml) maple syrup, oil, bourbon, arrowroot, and ¼ teaspoon salt until velvety smooth and starting to simmer. Remove from the heat and chill for 2 to 3 hours in the fridge, until thoroughly cool.
3. Melt the chocolate bar over a double boiler and toss the pecans in the chocolate until coated. Cool in the fridge; chop into bite-sized pieces.
4. Process the chilled milk mixture in an ice cream maker until firm but stirrable. Transfer to a freezable container and fold in the pecan clusters until evenly distributed but maintain swirls and chunks. Freeze for 1 to 3 hours, until firm. Thaw to scoopable consistency and serve.

Recipe from YumUniverse Pantry to Plate  © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Cookbook giveaway

One winner will receive a copy of YumUniverse Pantry to Plate by Heather Crosby. For a chance to win, simply enter the giveaway using the Rafflecopter widget below before June 21, 2017. Please note: this giveaway is only open to residents of the US and Canada.

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This post is a long time coming. I mean, really long. I’ve alluded to the fact that we underwent home renos last year, which left me kitchen-less for the better part of last fall. I’ve been enjoying my brand new space for a few months now and I figured it was about time I wrote a little something about it.

Renovating our kitchen was the first major project we undertook since moving into our home at the end of 2015. The house was in pretty good shape when we bought it, but the two most important rooms—the kitchen and bathrooms—were crying out to be updated.

On the surface, the kitchen looked somewhat decent because the previous owners installed new, shaker-style cabinet doors before they put the house up for sale. But the surface doesn’t tell the whole story! Behind those doors were cabinet boxes that were super old and yellowed, and the interior shelving—decorated with ugly and peeling stick-tack liners—were bowing in the middle and caked with decades-old dirt and grease. I would share a photo of the inside of the cabinets if I had one, but you’d probably cringe in disgust.

The cheap laminate countertops weighed down the space and the old white appliances were on their last legs (we sold them before I took these photos). Plus, you should have seen the bubble-like rubber flooring that was in there before I begged my sweet-as-ever husband and brother-in-law to replace it with the blue tile as a temporary solution because I couldn’t stand looking at it.

As someone who spends most of her extra time in the kitchen, and moving from a previously renovated kitchen to this one, I was pretty disappointed, to say the least. But the location of this new house was hard to beat, and exactly where we wanted to be. Plus, if you know anything about Toronto real estate, you know you can’t be too picky about these things. You’ve basically won the property lottery if you can even manage to land a winning bid. So, along with this new home purchase came a promise from my husband that the kitchen would be our first project.

The worst part about the space was the monstrous wall between the kitchen and dining area that blocked all the light coming into the rest of the living space, leaving our main floor feeling like a cave for most of the day.

So we gutted it.

That was last September. After spending the first half of 2016 working on design and construction plans, and the last few months in full reno mode, I’m thrilled we’re now at the point when all the final loose ends have been taken care of to the point where we can actually say it’s finished.

We were fortunate to find a local design-build firm just after moving into our home, and the incredible owner, Tony Galizia, who took the lead on transforming this space into my dream kitchen.

I don’t know how we lucked out with such a great contractor and team of workers. Our past experiences were not pleasant, and I was definitely not looking forward to living through and dealing with another renovation, but Tony eased my worries right from the start and worked with me directly throughout the project to make sure I was happy every step of the way.

That’s not to say the reno was all rainbows and roses, but still.

These particular photos of the space were taken midway through the project when it was the cleanest and most open. It was incredible to see the transformation happen right before my eyes. I loved coming home from work each day and seeing that it had advanced a little further.

Before I explain more, let’s get to the before-and-after photos, shall we?

The biggest change we made was removing that wall—which was deemed not load-bearing (yay!)—and creating a more functional L-shaped kitchen from the previously dysfunctional and very closed-in arrangement. The new layout left plenty of space for a much larger island and, best of all, it allowed the light to flow into the rest of the living area.

We purchased semi-custom cabinets that were made extra tall so they reached all the way to the ceiling bulkhead. Not only did it increase the storage space, but it made the 9-foot ceilings look that much taller. But, I will need to invest in a step stool because shorty over here can barely reach the second shelf!

Our goal with this remodel was to lighten and brighten (white, white and more white) and create a custom space with as much storage as we could get. I jumped on board the subway tile trend and wanted to create a feeling of openness with the white-on-white for cabinets and counters (although the countertop decision was a tough one), since it is a pretty tight space. The wood flooring and reclaimed wood shelving tucked in on the opposite wall (not seen in these photos) added some warmth, too.

The island was built to allow for extra storage, book shelves in the centre for all my favourite cookbooks, and also space for seating on the other side. Plus, the counter space on top is, like, the best thing ever. I can lay out all my mixing bowls and ingredients—mise en place, as I learned in baking school—and have no worries about running out of prep space.

The red panels behind the glass cabinets were Tony’s brilliant idea. He cut thin pieces of HDF to size so all we had to do was add a coat of paint (here, we used Benjamin Moore in Raspberry Truffle) and pop them in behind the shelving. It really helps to break up all that white, and we can easily take them out and repaint (or even cover them with fabric or wallpaper) whenever we want to change up the accent colour. Pretty cool, right?

We also incorporated spice racks into the two 9-inch lower cabinets that flank the range and are pulled out to the same depth as the range to create a more customized look. It is one of my favourite parts of the kitchen. Our designer, Nazima, gets full credit. Without her we’d still be picking out cabinet hardware (we seriously suck at decisions).

The floor-to-ceiling open shelving that is tucked in an alcove on the opposite wall comes from a local furniture builder, Craig of Rustic House Interiors, who, might I add, also built us a custom reclaimed dining table and floating bathroom vanity. The shelving adds some character to an otherwise empty wall and allows me to display all my favourite antique market finds.

So that’s it. It’s done and I’m thrilled. Next up: the main bathroom.

I’m providing all the sources below for those who are interested! I should also give a shout-out to my cats Eli and Zoey for their cameos in the above photos.

Sources:

• Design-build team: Mixedesigns Build Group
• Cabinets: Cartier Kitchens in White Soho
• Countertop: Cambria Quartz in White Cliff
• Sink: Bosco Titanium Series
• Faucet: Riobel Bistro
• Backsplash: White subway tile from Lowes
• Backsplash grout: Mapei Keracolor in Silver
• Appliances: Thermador fridge, Wolf dual fuel range, Zephr range hood, Bosch panel-ready dishwasher, Breville countertop oven
• Open shelving: Rustic House Interiors
• Bar stools: Iron counter stools from Structube

Every portion of this reno was paid for out of my own pocket and didn’t involve partnership affiliations. All opinions expressed are completely my own.

If you’re coming here as a new vegan or perhaps someone who is just curious about the concept of veganism, I’d like to applaud you for having an open mind and the courage to try something new. You can’t tell from here, but if I met you in person I’d be squealing in excitement about the possibility of a new vegan friend. But for now, let’s settle for virtual high fives.

Let’s face it: making the switch to veganism ain’t easy. For that first little while, your thoughts run immediately to all your favourite foods that are now off the list—and that list seems to run long the first time you think about it. It’s a process we all go through. And then, the first time you experience someone publicly making fun of or questioning your new lifestyle, or you’re out for a meal with no apparent vegan options in sight, you want to immediately run back to what’s familiar and acceptable. Animal foods have probably permeated your life since infancy when you started eating solid foods, and that deeply ingrained acceptance and routine is hard to change.

So what should you do, and why bother? Well, for lots of reasons, and my friend Aine Carlin delves into this and more in her latest book, The New Vegan.

A practical resource and cookbook in one, The New Vegan offers helpful and humerous advice and over 90 tempting recipes to get you started. Although I think the recipes are the star of this book, Aine also sets out to answer all the key questions that come up as a new vegan, and covers vegan-friendly fashion and beauty products too—including how to make your own.

Her recipes are designed to make the transition as easy as possible, and yet they are innovative enough to pique the interests of long-time vegans who have cooked their way through all the cookbooks they already own. From breakfasts like savory Indian-style crepes and mix-and-match overnight oats, satisfying snacks like crunchy chipotle chickpeas and healthy meals like layered no-bake pesto tart, to tempting desserts like sticky bourbon baklava, this book has been fun to cook through over the last few weeks. Plus, most of the recipes are complemented by gorgeous photography by Nassima Rothacker.

So far, I’ve made the spicy jerk-style cauliflower steaks, the easy, banana-flavoured no-bake granola bars, the wholesome and easy-to-make broccoli and quinoa bites, and of course this crunchy, zingy, summer-style fig and grapefruit granola. I highly recommend adding this granola to your summer breakfast repertoire. It’s particularly good with almond milk and topped with blueberries, grapefruit segments and more dried figs, or to simply snack on by the handful.

Thanks to Aine for putting her efforts into another beautiful book, and to Kyle Books for allowing me to share this recipe with you. Enjoy!

Fig and grapefruit granola

Yield: Serves 8 to 10

Ingredients:

• 1 cup oats
• 1 teaspoon ground ginger
• grated zest of 1 lemon
• 1 tablespoon coconut oil
• juice of ½ grapefruit
• ¼ cup agave nectar or maple syrup
• ½ cup hazelnuts
• ¼ cup pistachios
• 3 tablespoons mixed seeds (such as pumpkin or sunflower)
• 2⁄3 cup dried figs

Directions:

1. Preheat the oven to 325°F.

2. Place the oats, ginger, and lemon zest in a baking pan, stir to combine, and gently toast in the oven for about 10 minutes.

3. Meanwhile, melt the coconut oil in a small saucepan before whisking in the grapefruit juice and the agave or maple syrup until combined.

4. Crush the hazelnuts and pistachios in a mortar and pestle (leaving a few whole) and set aside. Pulverize the seeds in a mortar and pestle or mini food processor and coarsely chop the figs. Stir everything through the toasted oats until fully combined.

5. Pour over the syrup mix and coat thoroughly. Spread the mixture out on a large baking sheet and bake for 40 to 45 minutes, shaking every 10 minutes to prevent sticking. Remove from the oven and let cool completely before transferring to a storage jar. The granola will keep for about two weeks.

Recipe from Áine Carlin’s The New Vegan. Republished with permission from Kyle Books.

I have something to confess: single-serving desserts are totally my jam. Why I don’t have more of them here on this blog, I have no idea. I actually had no intention of coming here with this recipe today, but here I am with this gluten-free, totally delectable brownie that is chock-full of almonds, oats, cocoa, and wee bit of maple syrup.

And it totally hits the spot when you’re in need of just a single serving of something sweet. Like, last week I had a pretty fierce chocolate craving, which resulted in some fierce recipe testing, and before I knew it I had three different versions of these brownies hanging out in our fridge. Luckily they weren’t full brownie-pan batches or I would have eaten them ALL.

This is another recipe I created using my Breville Smart Oven Pro because, well, why preheat my regular oven for one brownie when I can bake it in the Breville in less time, and using less energy? Plus, it reminds me of my childhood and playing with my Easy Bake Oven, but it works about a thousand times better. I actually don’t recall my Easy Bake Oven baking anything all the way through! It kind of sucked. Of course, that was back in the ’80s. Maybe they’re better made now.

Anyway, if you have a countertop convection oven or a toaster oven, you can bake this brownie easily. Otherwise, I’ve also included instructions for baking in a regular oven—which is just that it takes a couple more minutes of baking time on the non-convection setting.

Either way, this brownie is a champion for satisfying that chocolate craving. It’s far better than a boxed mix and only takes about 20 minutes in total to mix, bake and cool. And it’s totally worth it.

A couple of quick notes:

• I used blanched almond flour for this recipe. Don’t have any? Just pulse a handful of almonds in your blender until they turn into flour.
• Same with the oat flour! If you don’t have any, just blend rolled oats in your blender until they turn into flour.
• If you’re avoiding gluten, be sure to use oats or oat flour that is certified gluten-free. While oats are naturally gluten-free, they are often processed in the same facility as gluten-based products. Be sure to check the label.

Single-serving brownie

Yield: 1 serving

Ingredients:

• 1/4 cup almond flour
• 2 tablespoons oat flour
• 1 1/2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• pinch of sea salt
• 2 tablespoons pure maple syrup
• 1 tablespoon creamy almond butter
• 1/4 teaspoon pure vanilla extract
• chocolate chips and chopped walnuts, for topping (optional)

Directions:

1. Preheat your Breville Smart Oven Pro by setting it to Bake at 350F (convection setting). Alternatively, preheat your oven to 350F. Lightly grease a ramekin.
2. In a small mixing bowl, combine the almond flour, oat flour, cocoa powder, baking powder, and salt. (Sift through a fine mesh strainer if any of the ingredients are clumpy.) Add the maple syrup, almond butter, and vanilla and stir well until a thick batter forms.
3. Transfer the batter to the prepared ramekin, smoothing out the top. Sprinkle with chocolate chips and walnuts, if using. Bake in the Smart Oven Pro for 10 minutes, or in your regular oven for 12 to 14 minutes. The top should be soft but dry to the touch. Allow to cool before consuming.

This post was created in partnership with Breville Canada. All opinions are my own, and I think the Smart Oven Pro is a game-changer in the kitchen.

I had every intention to share this recipe with you sooner but things were a little chaotic over the last few weeks of 2016, and then the holidays happened—and you know how that goes. With the dust settling from my recent kitchen renovation, I’m just starting to dive into new photography and other food-related projects and it makes me pretty damn happy.

But I wanted to get the recipe for these whole food energy bars to you first. I rely on these babies whenever I’m in need of a nutritious, travel-friendly snack and I figured you’d love them, too.

Can we talk about 2016 for a minute? It was a rough year for a lot of people, I know, and crazy things happened around the world that we’ve had difficulty digesting. It makes me realize just how unpredictable our lives can be. On a personal level, though, I look back on 2016 as a year that was pretty great. I declared it the year of home improvement last January, and renos did happen: I got a brand new kitchen, we updated the main-floor bathroom, painted the entire house, installed new trim throughout, and my hardworking husband tackled a lot of little things that needed to be fixed or replaced (the “little things” list never seems to end). Phew.

Because we put so much money into the house, we put off any big travel plans for another year. But I did get to NYC twice in 2016, and treated my mom to her first-ever NYC experience for her 65th birthday. She loved 5th Avenue, and we counted every New York block we walked.

On the work front, my day job as a magazine associate editor got a little more challenging after my boss went on a four-week leave last June—and then never came back. I’ve been overseeing the magazine ever since. Because of the workload, my usual lunch-hour gym routine pretty much ceased to exist, but the experience has taught me a lesson in self-confidence. I know I’m good at what I do, but having important management responsibilities thrown my way has shown me I’m better at leadership than I ever thought I was. It was and is an empowering experience. (And I’m just now getting back to the gym.)

And then there were a handful of awesome opportunities throughout the year to promote DIY Vegan, which is always super fun, and some photography projects that included stocking my fridge with homemade salad dressings for Plant-Powered Dressings! by the wonderful Dreena Burton.

Although I never start a new year with resolutions, I’m excited about what 2017 will bring.

A few notes about these bars:

• This recipe was inspired by an energy bar my friend Cindy bought at Whole Foods. I went by the ingredients list on the back of the package to come up with this batch of healthy energy bars that cost a whole lot less.
• Because these bars need to be baked, I like to make them ahead of time, cut them into bars or squares and store them in the fridge or freezer so I can have them on hand when I need ’em.
• I haven’t tried any substitutions for the seeds or oat flour called for in the recipe. Let me know if you do!
• Don’t skip the brown rice syrup because it helps hold these little guys together.

Whole food energy bars

Yield: 16 bars

Ingredients:

• 3/4 cup pumpkin seeds
• 3/4 cup almonds
• 1/2 cup sesame seeds
• 1/2 cup oat flour
• 1/3 cup hemp seeds
• 2 tablespoons chia seeds
• 1/8 teaspoon baking soda
• 1/4 cup brown rice syrup
• 1/4 cup pure maple syrup
• 3 tablespoons blackstrap molasses
• 1/2 cup dried cherries (optional)

Directions:

1. Preheat the oven to 350F and line an 8x8-inch square baking pan with parchment paper so it hangs over two sides.
2. In a food processor combine the pumpkin seeds and almonds and process into a coarse meal. Add the sesame seeds, oat flour, hemp seeds, chia seeds, and baking soda and pulse a few times to combine.
3. In a large bowl, stir together the brown rice syrup, maple syrup and molasses. Add the seed mixture and stir until fully combined. It should be thick and sticky. Fold in the dried cherries, if using. Transfer the mixture to the prepared pan and press to flatten. To smooth out the top, it's easier if you place a piece of plastic wrap on top and use a spatula or small roller to press and smooth out the mixture. Remove and discard the plastic wrap. Bake for 20 minutes. Allow to cool completely before cutting into bars or squares.

I’m having one of those weeks where I’m feeling completely off. I can’t sleep, I’m having trouble concentrating on work, and my house is a mess. Do you ever have those days or weeks? I feel like my whole life is out of whack and I can’t seem to get anything done, no matter how hard I try.

So you’ll have to excuse me for being a bit mindless but I was determined to share this recipe with you today anyway, mostly because apple season is nearing its end and these caramel-apple crumble wedges are just too delicious to keep from you any longer.

This easy recipe is a spin-off of my raspberry-oatmeal breakfast wedges I posted a few months back, but with a late fall twist! Think of this as a wholesome breakfast-meets-apple-caramel-pie kinda deal. It’s pretty rad. And super easy. And you likely already have all of the ingredients in your pantry (brown rice syrup is a staple for you too, right?).

Rest assured, despite my lack of sleep and motivation, I’m still surviving without my kitchen. For the last eight weeks I’ve been making all our meals in my dark, dingy basement and relying on my countertop Breville Smart Oven Pro to do the work I would expect of my regular oven. It’s definitely been meeting my expectations and it has also allowed me to continue baking delicious things like this (and this and this and this).

Although it’s on a much smaller scale than my regular oven (like, I can’t bake a regular pan of muffins or cupcakes, but I can do mini!), I do love that the built-in convection setting allows me to speed up the cooking time of sweet potatoes and pizzas, it bakes evenly and it lets me know when the time is up by sounding out a gentle “DING!” and automatically shutting off (but still keeping warm) until I’m ready to take out the pan from the oven. The new interior light also allows me to see how my precious meals and desserts are doing, and automatically turns on when the cooking time is up—I love that!

These caramel-apple crumble wedges are the latest dessert to come out of my Smart Oven Pro and I’m going to highly suggest you make this the next time you’re craving the made-in-heaven combo of apples and caramel. Maybe even share it with a few of your favourite friends. Eat it fresh from the oven with vegan vanilla ice cream, or refrigerate it for early morning bites.

Here are a few notes:

• To make this recipe gluten-free, use certified gluten-free oats and oat flour. If you don’t have (or can’t find) premade oat flour, just blend 1 cup rolled oats into flour in a dry blender.
• The coconut oil in this recipe is cut into the flour mixture with a fork. My coconut oil is still soft enough to do so easily. If your oil is too hard you can try softening it slightly in a saucepan over low heat (but don’t melt it completely).
• You’ll want to slice the apples as thin as possible. Using a mandoline is the easiest and fastest method, but I’ve also been successful slicing the apples by hand (just cut the slices as thin as possible). It’s okay to layer the apple slices on the oat base if you have too many. In fact, it’s recommended for more appley goodness.

Caramel-apple crumble wedges

Yield: 6 servings

Ingredients:

For the caramel-apple filling:

• 1/4 cup brown rice syrup
• 2 tablespoons pure maple syrup
• 1 tablespoon cashew or peanut butter
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt
• 1 medium apple

For the oat crumble base and top:

• 1 cup rolled oats
• 1 cup oat flour
• 1/3 cup coconut sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 6 tablespoons coconut oil, softened
• 2 tablespoons water

Directions:

1. Preheat the oven (or Smart Oven Pro) to 350F and line an 8-inch round cake pan with parchment paper so it hangs over the sides.
2. To make the caramel filling, combine the brown rice syrup, maple syrup, cashew butter, vanilla, and salt in a bowl and whisk until smooth. Set aside.
3. Quarter the apple and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible).
4. To make the oatmeal base, combine the oats, oat flour, coconut sugar, cinnamon, and baking soda in a large bowl and stir to combine. Add the coconut oil and use a fork to cut in the coconut oil until the mixture resembles coarse crumbs. Add the water and stir until the mixture holds together when pressed.
5. Reserve 1/2 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared pan. Layer the apples slices on top of the oat base and pour the caramel filling over top to cover. Sprinkle the reserved oat mixture over top. Bake for 30 minutes. Allow to cool before serving. Store, covered, in the fridge (it will firm up once refrigerated).

This post was created in partnership with Breville Canada. All opinions are my own, and I think the Smart Oven Pro is a game-changer in the kitchen.