Vegan Moist and Fluffy Biscuits

You know how every biscuit recipe you see asks for you to chill your dough for at least 30 minutes in the fridge before baking so you get a fluffy product? Well, there is a simple secret to NOT having to chill them and waste waiting 30 minutes - use very cold vegan margarine and very cold almond milk; and I mean almost ice cold, cold. You will be impressed how they come out equally moist and fluffy.

Vegan Blueberry Muffin

These blueberry muffins are so easy, and so tasty. They are super easy to mix up, and are really moist due to the banana and the almond meal. If you can't use whole wheat then a good substitute is whole spelt flour, which is used here.

Vegan Pumpkin Bread With Brown Butter Sauce

This pumpkin bread recipe is packed with as much pumpkin as possible, making it unbelievably moist and dense. The browned butter glaze on top just makes things extra amazing! A few more steps than usual but well worth the extra work for this pumpkin bread.

Vegan Falafel

I've always loved falafels and always in the glorious deep fried form. As I got older, the healthy side in me has led me to find ways to make falafels the healthy way, i.e. baking them instead of deep frying but they were never satisfying and they never gave me that crispy crunch that defined a falafel.

I finally found a balanced between deep frying and baking, basically just pan frying them in healthy canola oil. And the outcome can't be more perfect - I get the crunch that I want without the need to raise my cholesterol level.

Vegan Bran Muffins

These high-fibre muffins are deceptively light and full of flavour. The mixture keeps for at least two weeks in an airtight container in the fridge, so make a double recipe and bake a fresh batch each morning. Perfect breakfast for people always on the go or a perfect mid-morning snack.

Vegan Queso

This is my go-to recipe when I crave that cheesy dip for my nachos. It’s not only vegan but gluten and soy free. You are probably thinking that this will not come close to the regular meaty, cheesy taste, but you know what, it does. If you haven’t had a cashew-base sauce before, let me first assure you that it will not taste like cashews and the results are mind-blowing.

Vegan Spiced Chickpeas

These tasty little chickpeas are great served with drinks or sprinkled over a salad for added protein. Be warned, these chickpeas are addictive. They are best eaten the day they are made.

Vegan Grilled Cheese Sandwiches

Nothing beats childhood comfort food like grilled cheese sandwiches. As time has progressed, we have access to many cleaner and healthier options that allow us to move away from making sandwiches with the conventional Kraft single slices; and these days anything can be vegan-ized. I not going to lie to you and say that the vegan substitute for cheese tastes like the real thing but trust me, the combination I offer below comes really close to it.

It is always best to keep in mind that if it doesn't taste like what you expect, you can always experiment - add more cashews, more lemon juice, less yeast flakes - by trying different combinations, you'll eventually find that 'real' sweet cheese taste you crave.