Tag Archives: dairy-free

Blueberry-Lemon Loaf Cake {vegan}

Blueberry-Lemon Loaf Cake

Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars :-) The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
Continue reading

Vegan Parmesan Sprinkles

Vegan Parmesan Sprinkles

So there used to be a vegan store (Karmavore), conveniently located just steps from our home. They sold all sorts of hard to find vegan specialty items from food to personal care to clothing. I loved going in there, finding foods I thought could never be made vegan (hello Dandies!) and discovering  things I didn’t even know I needed ;-) … Over time, my favourite little store evolved to include an in-house bakery (with their own vegan baker) and a deli counter. And then it evolved again, focusing on food service and dropping the retail side all together :-(

Continue reading

Sour Cream {vegan}

Vegan Sour Cream

This the only sour cream I use. Not just because it’s cheaper than it’s commercial, dairy-free counterparts, but because (in my opinion) it tastes way better too!  Use it as a vegan “egg” in baking, in dips, or to top baked potatoes. Honestly, I have yet to find an application where it can’t be used just like dairy based sour cream would.

Continue reading

Blueberry Ice Cream {dairy-free, vegan}

Blueberry Ice Cream

Recently, at our local farmer’s market, we noticed that one of the vendors was selling her blueberries in 10lbs cases for $20 each… I don’t know about you, but it seemed like a steal to us, so we bought some… Ok. Actually, we bought 2 cases… Now, incase you were curious, once they’re no longer in the box, 20lbs of blueberries is A LOT of blueberries… How did we use up those berries, you ask?

Continue reading

Applesauce Cake {vegan}

Old Fashioned Applesauce Cake

Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.

Continue reading