Tag Archive for vegan

#TikTokWrapHack, only Vegan

If there’s one real winner emerging from this &%#@ing pandemic, it’s more than likely TikTok.

It hasn’t been around that long, but man it really made some serious strides especially when people were locked down. It was kind of a window to the world. I know I personally really loved seeing updates about the pandemic first-hand from all over the world, and I also enjoyed seeing all the non-pandemic related content when I’d had my fill of the current crisis.

TikTok brought us loads of really fun food trends, too. The Dalgona Coffee. The teeny-tiny pancakes. That egg sandwich thingy.


The most recent TikTok food trend is called the #TikTokWrap, or the #TikTokWrapHack.

It’s basically a riff on a quesadilla, but what I like about it is all the different ways you can customize it.

I am currently obsessed with locally manufactured TMRW Foods. I like their stuff better than anything else out there on the market, and I’ve also been looking for a better, more meltier vegan cheese. I recently discovered Parmela Creamery at Nesters Market (you can get the TMRW stuff there, too), and it’s pretty awesome. My main beef (haha) with some of the vegan cheeses out there is that either a. they don’t melt at all, or b. they taste like plastic. Neither of those is good eats, but the Parmela stuff is actually pretty good.

@findbexThe ##TikTokTortilla Hack, made ##vegan! ##foodblogger ##cookbookauthor ##veganfood ##tiktokhack ##tiktokwrap ##tiktokwraphack ##fyp ##foryoupage♬ original sound – Bex

Have you tried the #TikTokWrapHack? I’d love to hear what you thought of the recipe, and what ingredients you used!


Harissa Brownies {Vegan, Gluten-Free}

I mean, if there’s one thing I love, it’s mixing the savoury with the sweet. It’s fun to put ingredients in a dessert that you’d think have no right being there, and yet turn out to taste so good.

A few months ago, I stumbled across this vegan, gluten-free, four-ingredient brownie recipe. The four ingredients were: cooked sweet potatoes, maple syrup, nut butter and cocoa. I tried it, adding a few key ingredients, and it was…. good. Okay. Not amazing.

So I started to play with the recipe a little. I’d originally used peanut butter, because that’s what I had, but I wondered what a different kind of nut butter would bring to the party. What if I used pumpkin instead of sweet potato? What if I mixed in some different flavours? The end result? Harissa Brownies!

Harissa Brownies

So now the brownies are no longer just four ingredients, but they are still vegan and gluten-free!

This particular version took on a distinctly middle-eastern flair with the addition of tahini and harissa.

Harissa is a new discovery for me in just the last couple of years. It’s a spicy paste made from roasted peppers, and it’s used a lot in Persian cuisine. You can buy it in a tube from your local Persian market (if you’re in Vancouver, go to the Persia Foods, they have several locations around town). Tahini is also heavily used in middle-eastern food, so you can pick some of that up there, while you’re at it. Tahini is just nut butter or paste made from sesame seeds (so less chance someone will be allergic–bonus).

The only downside of this recipe is because it lacks flour and eggs, it is a pretty wet batter, and it takes a full hour to bake properly. But this is, hands-down, the best vegan, gluten-free brownie recipe I’ve tried (and I’ve tried a lot and been really, really disappointed every time).

I cooked my sweet potato by cutting it into 4 pieces and dropping it into the Instant Pot on top of the trivet with a bit of water in the bottom for 10 minutes, but honestly, just toss and extra one in the next time you’re cooking sweet potatoes for dinner. And use it make dessert.

The end result is something akin to Mexican hot chocolate, or a Mole; chocolate, sweet and spice. If you don’t like spice or can’t find the harissa, just leave it out.

Harissa Brownies

  • 1 cup cooked, mashed sweet potatoes (or try with canned pumpkin); about one medium sweet potato
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tsp harissa paste
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt


  1. Add the sweet potatoes to a large bowl and mash them well. I have also used a ricer or a food mill to ensure the silkiest quality, but mashing them with a fork is fine, too. Add the rest of the ingredients and mix well until combined.
  2. Line a 7″ square pan with parchment, and scrape the batter into it.
  3. Bake in a 350 degree oven for 60 minutes.
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