Lemon Blueberry Cake

This cake is perfect for tea time. Light and refreshing, the perfect balance between sweet and tart.


2 cups flour
1 cup sugar
1 1/2 cup blueberries
3/4 cup plant milk – I use oat milk
1/3 cup vegan butter – I use Miyoko’s butter
1/3 cup fresh lemon juice – roughly 2 lemons
Zest from 1 lemon
2 tsp baking soda
2 tsp vanilla extract
1 tsp salt


– Preheat oven to 350 degrees, set oven rack to the middle. Spray and line a cake pan with parchment paper.
– In small bowl, whisk together plant milk, lemon juice, and lemon zest.
– In a separate medium bowl, sift flour, salt, and baking soda.
– With an electric mixer in a large bowl, cream the butter, sugar, and vanilla extract together for about 2-3 minutes until light and fluffy.
– Beat in half of the flour mixture on low and then half of the milk mixture. Once lightly combined, beat in the remaining flour and milk mixture.
– Once combined, lightly fold in blueberries.
– Transfer the batter into the prepared cake pan.
– Bake for 45 – 55 minutes, until a tester can be pulled out clean.
– Let cake cool and top with fresh fruit, glaze, or coconut whipped cream as shown.

Carrot Bacon

Smoky, crispy, and of course flavorful.


3 large carrots, peeled

For Glaze:
2 tsp olive oil
2 tsp liquid smoke or coconut aminos
2 tsp maple syrup
1 tsp smoked paprika
1/2 tsp salt & pepper
1/2 tsp garlic powder


– Preheat oven to 375 degrees.
– Whisk all glaze ingredients together in a small bowl.
– With a vegetable peeler or mandoline, peel carrots from end to end to create bacon strips.
– Lay carrot strips on baking pan and brush both sides of strips with glaze.
– Bake for 7 minutes, flip, finish baking for 7 more minutes.

Gizmo the Explorer

The “new normal” around here includes Christmas cheer coming early, family movie marathons, and spur of the moment adventures. Since transitioning to working from home in March, we have all grown so close together, so we started bringing Gizmo on some adventures.

We started introducing Gizmo to a harness and leash this summer by going on family picnics. Now, as the months are getting colder and snow is approaching, we go on family car rides. Without a destination we have come across some really amazing sites. Within a few miles of our home we have found wineries, a castle, perspective picnic spots for 2021, and beautiful tree covered backroads. As the holidays approach we are getting excited to show G Christmas some lights!


A simple, flavorful sandwich for lunch or dinner.


Sandwich bread – multigrain in shown

Sliced tomato

1 block Tofu, sliced and seasoned with garlic powder, salt & pepper

Basil leaves

Balsamic Glaze


– Preheat oven to 400 degrees.
– On a nonstick pan, add seasoned tofu and cook in over for 15 minutes (flip halfway).
– While tofu cooks, toast bread if desired.
– Once tofu is cooked, assemble sandwiches and drizzle with balsamic glaze.


Alfredo with Chile Lime Asparagus

Cheesy Alfredo with bold, citrus asparagus. An abundance of veggies, with all the deliciousness!


Alfredo Sauce:

1 medium head Cauliflower, chopped
1 White Onion
4 cloves minced Garlic
2 cup Vegetable Broth
1 block vegan Parmesan, grated – I recommend Violife cheese
1/2 cup Nutritional Yeast
Juice from 1 lemon
1 tbsp Ground Black Pepper
2 tsp Salt
2 tsp Onion Powder
1/2 cup Plant Milk

Pasta of choice

1 bunch of Asparagus
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Chile Lime seasoning – I recommend Trader Joe’s
1 tsp Garlic Powder

Olive Oil for cooking

– Preheat oven to 400 degrees.
– In a large pot, boil water for pasta.
– In a medium saucepan steam cauliflower, onion, garlic, in vegetable broth. Cook on medium-high for about 8-10 minutes covered.
– Once vegetables are are tender, add to a blender, add remaining sauce ingredients. Blend until creamy, add more plant milk if desired.
– Season pasta water with salt once boiling. Cook pasta according to instructions.
– Toss asparagus with seasonings and olive oil. Bake for about 7 -10 minutes.
– Once pasta is cooked, drain and set aside.
– Once asparagus is tender, plate pasta, add sauce, top with asparagus. Add hemp seeds and nutritional yeast if desired.


Butternut Squash Mac and Cheese

This is one of my favorite dishes to bring to Thanksgiving dinner. The cheesy taste you crave with the comfort of butternut squash. This dish is sure to be a crowd pleaser!

1 Butternut Squash
1 White Onion – diced
1 cup Vegetable Broth
1 cup Plant Milk (I used Coconut milk)
1 cup Vegan Cheddar Cheese (I used Daiya)
1/2 cup Nutritional Yeast
4 Cloves Garlic – minced
2 tsp Salt and Pepper
Olive Oil

– In a large sauce pan on medium heat, sauté onions and garlic with olive oil.
– Cut butternut squash in half and remove seeds and guts. Cut into strips and cut skin off. Dice squash into cubes and add to pan with onions are garlic.
– Add vegetable broth to pan.
– Squash will cook in about 10 minutes, stir frequently. If needed, add more vegetable broth.
– Boil water for pasta and cook according to package.
– Once squash is softened, add remaining ingredients to a blender.
– Blend until creamy. Add to cooked pasta and stir.