The Great Vegan Adventure

Let the Adventures Begin

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Cookies from Babycakes

I just made the most amazing chocolate chip cookies from the Babycakes cookbook. The entire reason that I bought this book is because Alicia Silverstone recommended this cookbook in her book The Kind Diet. She said that you had to try these cookies and she was right! They are crips on the outside and soft and chewy in the center.

When I first started making them I wasn’t sure how they would turn out. I had to measure out a cup of coconut oil, a real pain so they better be yummy, then I had to melt it. I added the coconut oil to some applesauce, vanilla, salt, and sugar. Then I added the dry ingredients and the chocolate chips. I dropped them onto a baking sheet and baked for 15 minutes.

I was worried about how these would turn out because when I tasted the batter it was kind of gross and grainy. But when they came out of the oven they were delicious! I ate four of them. I couldn’t stop myself! Baby J and B both liked them as well. I plan on making these again.



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Brownies from Babycakes

My husband recently got me the cookbook Babycakes. It is a cookbook that Alicia Silverstone recommend in her book The Kind Diet. I made the gingerbread yesterday and I was not impressed. But today I made the brownies and shut the front door are they good! The are jaw-dropping, plate-licking good. They are rich and fluffy and everything I want in a brownie. You have to try this! I had no idea that gluten free could be so delicious.


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This is a recipe from The Kind Diet.

It was really simple to make. Just a few ingredients in a food processor and puréed until smooth. Then bake in the oven for about 40 minutes.

This dessert was okay. The texture was a little weird, but I think that was because I used extra firm tofu instead of firm. I wasn’t in love with this cheesecake, but it satisfied my cheesecake craving.


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Blueberry Coffee Cake

This is a recipe from Vegan with a Vengeance. It is delicious both warm and cold! I served it to my husband and father-in-law and they both went nuts over it! They had seconds and my father-in-law even come back the next day for a piece.

This was a wonderful recipe and I will definitely makes this again.


Chocolate Rice Pudding

I made this recipe up to help use up some extra rice I had in the fridge.

You will need:
1/4 cocoa powder
1/4 sugar
3/4 cup cooked rice
3/4 cup soy milk
Few dashes of vanilla

Mix the powder, sugar, milk and vanilla together in a sauce pan until it resembles pudding. Then, add the rice and cook over medium heat until the mixture gets thick, creamy and delicious!

This was such a yummy dessert! It was very rich and decadent. It’s the perfect end to a long day.

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Red Velvet Cupcakes

What’s Valentines Day without red velvet something? This is a recipe from Vegan Cupcakes Take Over The World. This was a very fast and easy recipe to whip up on a busy weekday. I didn’t get a chance to snap as many picture as I would have liked because I had to keep checking on the kids and I was also multitasking and preparing dinner at the same time as baking….so you understand.

This was a very moist cupcake with lots of chocolate flavor, absolutely prefect for the holiday. The cream cheese frosting that adorned this lovely creation came together in just a few minutes and tasted like non-vegan cream cheese! I have always been a huge fan of red velvet cupcakes and I’m thrilled to know I never have to give them up.


Tortuga Rum Cake

When I hear “Tortuga Rum Cake,” it conjures up images of crystal blue oceans, warm, sandy beaches, and Captain Jack Sparrow. I long to be on a beautiful Caribbean island, probably getting burned to a crisp because I’m a natural redhead and everyone knows that gingers and the sun are notorious enemies. Anyway, a girl can dream, right?

I decided to make this recipe from Skinny Bitch Bakery one afternoon after I peeled off the ten layers of clothes necessary to survive a winter day in Michigan. I thought to myself, “I need a vacation to a tropical oasis.” And to help fulfill that fantasy, I ran to my beloved vegan cookbook collection. I stumbled across this recipe and thought, “Rum? Yes!”

This cake was very moist and totally delivered the rum flavor I was hoping for! The rum flavor can be a bit overpowering, so I don’t recommend this for kiddos or recovering alcoholics. But overall, I give this a thumbs up.


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Peanut Butter Pie

This is another fantastic dessert from The Kind Diet! I couldn’t find chocolate pie crust in my area, so I made my own. I used the recipe from The Kind Diet’s cheesecake crust and used chocolate graham crackers instead of the original flavor kind.


First, you grind the graham crackers in a food processor until they become crumbs. Then you pour melted Earth Balance over the crumbs and stir it together.


Next, you press the crumb mixture into a pie pan and bake it for about 5 minutes. It smells wonderful!


Now for the pie!


First, melt the chocolate chips in a pan and add some hemp milk.


Once that is all melted, pour it into the crust. Don’t forget to save about 1/4 of it for the topping.

Let that chill in the freezer for about 30 minutes. The Kind Diet says to put it in the fridge for an hour, but I’m impatient and I WANT PIE! So freezer it is.

Next, grab your trusty food processor and whiz together the peanut butter, tofu, syrup, and vanilla.




Pour the peanut butter filling over the chocolate filling then put it back in the freezer for another 30 minutes.


Almost done! Finally, you put the reserved chocolate and peanut butter into a sauce pan and stir until they are well combine and warm. Then, pour the mixture over the pie and smooth it over with a spatula. Return to the freezer for 15 long minutes.


Finally, you may enjoy your pie!! This took forever to make, but wowzers it was totally worth it. It was super rich and satisfying. It tasted like a Reese cup pie. I couldn’t believe how delicious this was. Needless to say, the whole family devoured this and I will make this again.