Archive for Vegan

Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan


  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste


  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.

Poop Emoji #Vegan 💩

Truthfully, I’ve been having way too much fun in the kitchen these days. I’ve just been really needing to unleash a little creativity and have fun. I’ve been feeling the need to lighten things up, and that’s exactly what I’ve been doing.

Earlier, I made these Sparkly Rainbow Unicorn Poop cookies for a little girl’s birthday. You could easily make them vegan by using the same method, but subbing in a vegan sugar cookie recipe, like this great one from The Minimalist Baker.

Poop emoji vegan

I’ve tried a bunch of different ways to make edible poop emoji (or you may know them as 💩) using aquafaba, but I’ve yet to get them exactly right.

So I decided to ditch the idea of making them from meringue and instead modify a sugar cookie recipe with chocolate to make them brown.

Okay, but you might be asking, “Bex, why on earth would you want to eat poop?”

Well, it’s all just for fun, right? It’s whimsical, people, where’s your sense of whimsy???

Plus, c’mon, how fun would these be to make with your kids? They are a lot like playdough, actually, there’s a lot of fun to be had here, rolling, forming and shaping.

vegan poop emoji cookies

Poop Emoji #Vegan 💩


  • 1/2 cup vegan butter
  • 1/4 cup granulated sugar
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla
  • 2 tablespoons aquafaba
  • 2 tablespoons vegan milk
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups flour
  • edible candy eyes (double check the ingredients to ensure they are vegan)
  • White icing (again, check ingredients–or use homemade)
  1. In the bowl of your stand mixer, place the butter and sugars. Cream well on medium speed until they are smooth. Add the vanilla, aquafaba and vegan milk, and cream together until smooth.
  2. Remove the bowl and sift the cocoa powder over it. Fold in the cocoa powder. Add the baking soda and mix, and then, with the mixer running at the lowest speed, carefully add the flour in batches until it’s all combined. Remove the bowl and scrape the sides down with a spatula, then fold everything together one more time to ensure that it’s all evenly mixed.
  3. Place the bowl in the fridge to set for about an hour.
  4. Remove the bowl from the fridge, and pull off about 1/4 cup blob of the dough. Form it into a log, and roll it out so that it’s about 3/4″ thick, and about 6′-7″ long.
  5. On your cookie sheet, form the log into a circle, about 2-3″ in diameter, the pile the rest of the “rope” in a circle on top of it, going around and around like a snake. You want to build a fairly thin, tall “poop,” it should have about 4 layers. At this point, if your dough has gotten warm, you may want to place the formed cookies in the fridge for a while.
  6. Bake in a preheated 350 degree oven for about 10-12 minutes.
  7. Allow to cool on the pan for a few minutes, then remove to a wire rack to cool completely.
  8. Once the cookies are cool, “glue” the eyes on using dabs of icing, and then draw on the smiley mouth.



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