Category Archives: recipes

Pumpkin Spiced Cappuccino

Cooler weather marks the change of season, from summer to pumpkin spice season.  That’s right, it has taken over fall.  I’m not willing to completely accept the cold weather, so I think that a cold spiced bevvy is a good compromise.  Enter the Pumpkin Spiced Cappuccino (See what I did there? sp-iced? eh? eh?).  I served mine in a wine glass, because not only do I like to feel fancy sometimes, but I also have a cat who has the cutest skill involving his paw, a table ledge and any glass he can find, which has been limiting my glassware choice lately.

Behold, the pumpkin spiced cappuccino!

Pumpkin Spiced Cappuccino - twocupsoflove.wordpress.comIngredients:

  • 1 c Natura Cappuccino Soy Milk (could also use milk+coffee+sweetener)
  • 1/4 c pureed pumpkin
  • 6 ice cubes
  • 1/4 t of “pumpkin pie” spice (could use a mix of fave spices – cinnamon, nutmeg, ginger, etc.)

Blend everything together in a blender until smooth.

My favourite spice mix is the “Everything Nice” spice blend by The Epicentre.  I love this company, and they are based out of my hometown.  They have some other good, really fresh, flavourful and fragrant spices, too.

Bonus: The Cat in Question, Troy (destroying a shoe)



Does anyone else have a destructive cat, or is it just me?


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Peach Salsa

Well, I’m about halfway through VeganMoFo and have not succeeded in posting enough for the halfway point.  Maybe the next half will be full of exciting posts every single day? (I don’t think so)  Regardless of how I am doing, I have enjoyed discovering some new blogs.  There is a section on the website listing all of the gluten-free blogs participating, and a lot of them are new to me.

I was inspired to post this recipe out of procrastination.  My boyfriend has been gone for a few days, so naturally, I trashed our apartment.  I need to clean up, but isn’t it more fun to blog instead?  I thought so.


I think my recipe for peach salsa is a wonderful way to highlight in season peaches.

Peach Salsa

  • 5 peaches, finely diced
  • 2 cups of tomato, finely diced
  • 1/4 c of minced cilantro
  • 1/2 c of finely diced red onion
  • 1 red pepper, finely diced
  • 1 hot pepper, finely diced (optional/to taste)
  • 1 clove of garlic, minced
  • juice of 1 lime
  • salt and pepper, to taste

Mix everything together and let sit for several hours.

Peach Salsa -

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Cannellini Bean and Cashew Balls with Tamarind Chutney

I was originally thinking about making veggie burgers when I was making this recipe.  As a gluten-free vegan, my burgers are usually bunless, which is kind of lame.  I thought it would be better to make something that didn’t require a bun instead, and these fit the bill!  These have a variety of Indian spices, cashews, white beans and a few other things thrown in.  They get a bit of crunch (and flavour) from being rolled in coconut before being baked (lower fat, yay!).


Cannellini Bean and Cashew Balls

Makes approximately 24 balls.

  • 2 cloves of garlic
  • 2 green onion stalks
  • 2 t freshly ground cumin
  • 1/4 t freshly ground coriander
  • 1/2 t curry powder
  • 1/4 t salt, or more, to taste
  • pepper
  • 2 T chia seeds
  • 1/2 of a fresh hot chili – optional (I used half of a Hungarian hot pepper from my garden)
  • 1/2 cup of chopped red pepper
  • 2/3 c of besan (chickpea flour)
  • 1/2 T tamarind juice (can get juice from making the chutney, below)
  • 1 can of cannellini beans, drained and rinsed
  • 1/2 c of cashews
  • 3/4 c of unsweetned desicated coconut

optional: fresh ginger and/or cilantro

Preheat oven to 350 degrees.  Add ingredients one at a time in a food processor, except for the coconut.  Run the food processor for a bit after each ingredient is added.  I mince my garlic directly in the food processor, and it also finely chops my onions as well.  When you get to the cashews, try to process them so there are still pieces left for texture.  Once everything is blended, take heaping tablespoons (falafel sized) of the mixture, form it into balls and roll it into coconut.  Place the balls on a lightly greased piece of parchment paper on a baking sheet.  Bake for 30 minutes, turning them halfway through.  Check after 20 minutes to see if they are done.

Tamarind Chutney

  • 1 8oz package of tamarind
  • 1 1/2 c boiling water
  • 2 t cumin seeds
  • 1 t chili flakes
  • 1 t amchur
  • 1/2 c sugar
  • salt, to taste

Soak the tamarind in the boiling water for 15 -25 minutes.  Using a fine meshed sieve, press the tamarind through into a bowl (This gets rid of all the fiber bits).  In a heavy pot, toast the cumin and chili flakes.  Grind the cumin and chili flakes and put them back in the pot.  Add the tamarind juice, amchur, sugar and salt and cook on medium until heated through.  If the mixture is too thin for you, cook longer until desired consistency is reached.  I like a thinner sauce, so I add some water to thin it out.

I served mine with some thinly sliced onions and lime wedges, and some freshly made (microwaved) poppadoms.


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Slaw Party for One

I’ve been feeling summery lately, trying to fit in as many barbeques as possible.  A nice coleslaw provides a crisp compliment to my grillables.  This salad gets the bright pink hue from beets! I should warn you though, that this makes a giant amount of slaw, at least a giant amount for one person. I actually ate it for three meals one day.  SAVE ME!

"Pretty in Pink" Slaw -



  • 1/2 red cabbage, sliced very thinly
  • 1/4 c of red onion, sliced very thinly
  • 1 carrot, grated
  • 1 beet, grated
  • 1 apple, julienned or grated
  • sesame seeds, for garnish (optional)


  • juice of 1 lime
  • 1/3 c of apple cider vinegar
  • 1 hot pepper (mine was not very hot, so if yours is, I would start out with a small amount of hot pepper and go up, maybe a quarter of a jalapeno?)
  • 1/3 c sunflower seeds
  • 2 T agave
  • 1 t cumin
  • 1/4 c water
  • 1/2 salt
  • pepper, to taste


Put all of the slaw ingredients in a large bowl. For the dressing, throw everything into the blender and blend away.  My blender is not very good, so there were still bits of sunflower seeds when I was done.  I put them into the slaw anyway for a little more texture. Toss the dressing with the slaw and garnish with the sesame seeds.

As this only uses half of a head of cabbage, you get to decide what to do with the other half.  I actually ended up making another batch of this when I was done.  So, Much. Slaw.

pretty in pink slaw -

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Peach and Mint Sweet Tea

Although summer may be winding down, there is still time to sit outside and enjoy a glass of iced tea.  My recipe involves black tea, peaches, mint and a bit of agave nectar to sweeten it.



  • 10 Orange Pekoe tea bags
  • 6 cups of boiling water
  • 3 cups of cold water
  • 4 peaches, sliced
  • 12 mint leaves
  • 2 T agave, or more if you like it super sweet


Steep the tea according to directions in the boiling water (usually 3-5 minutes). Add cold water, peaches, mint and agave.  Chill for several hours before serving.  Enjoy!

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Chili Peanut Ginger Soba Noodles

Tonight I was craving something comforting and flavourful.  The combination of spicy chili and ginger combined with the richness of peanut butter and the tartness of lime is one of my favourite combinations.  This dish satisfied my craving. : )DSC04602


  • 1 block of tempeh (I used Henry’s Red Pepper Tempeh)
  • 1 T sesame oil
  • 3 T Bragg’s (plus more to taste)
  • 2 t Sambel Oelek (chili paste, could use hot sauce if unavailable)
  • 2 T minced ginger
  • 2 large cloves of garlic (or 4 small)
  • 2 minced Thai chilies
  • 1 red pepper
  • handful of sliced king oysters
  • 1 T tamarind juice
  • juice of 1 lime
  • 2 T peanut butter
  • 1/4 water
  • minced cilantro for garnish
  • handful of cashews, for garnish
  • chopped yellow tomato, for garnish
  • 1 package of black rice soba noodles, 250 grams (I used King Soba noodles, but an equal amount of other soba or rice noodles would work), prepared according to package.



Steam tempeh for 20 minutes.  After steaming, slice the tempeh into strips and marinate with 1 T sesame oil, 2 T Bragg’s and 2 t Sambel Oelek.  Avoid splashing the Sambel Oelek into your eyes from prying off the top seal (don’t ask how I know about that!).  While tempeh is marinating, prepare other ingredients.  For the sauce, mix together the tamarind juice, 1 T of Bragg’s, the lime juice and the peanut butter and set aside.  After 15 minutes of marinating, brown the tempeh in a pan on medium heat.  Remove from pan and set aside.  In same pan, cook ginger and garlic until starting to brown, then add the mushrooms, once slightly softened, add the red peppers and cook until peppers are warm (longer if you like softer peppers).  Add the sauce, prepared soba noodles and more Bragg’s and/or water to taste.  Mix until heated through and garnish with the cashews, tomato and cilantro.  Serve with lime wedges if you have any!

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Vegan Jackfruit Carnitas Tacos with Cashew Sour Cream and Pickled Red Onion

I’ve had a few different takes on the jackfruit taco.  When shredded, jackfruit takes on a meaty texture that is perfect for absorbing whatever flavours you want to add.  I’ve had a traditional dry jackfruit mix on a taco, and a pulled pork style version as well.  I’ve seen recipes for jerk seasoned jackfruit mix, too.  After finding some jackfruit at a grocery store, I decided it was time to try my own.  I don’t know what took me so long!Image

The main part of this recipe is the jackfruit mix, but I also made some cashew sour cream, homemade chickpea flour tortillas and pickled onions.  If you are in more of a rush, you could certainly take the jackfruit and put it into corn shells with premade toppings.


Cashew Sour Cream

  • 1 c cashews
  • 1/4 c raw hulled sunflower seeds
  • juice of 1 lime (my lime wasn’t very juicy, so start at 1/2 and add more after tasting)
  • 1 t tamarind juice (could use agave or other sweetener)
  • 1/8th t of cumin
  • 2 t of apple cider vinegar
  • pinch of salt
  • pepper, to taste
  • water (start with 1/2 cup and keep adding until desired consistency)

Jackfruit Carnitas

  • 2 cans of young jackfruit in brine, drained and rinsed with seeds removed (don’t get the mature jackfruit in syrup!)
  • 1 small onion, diced
  • 1 T chili powder
  • 1 t cumin
  • 1 chipotle pepper in adobo, chopped
  • 2 garlic cloves, minced
  • juice of half a lime
  • 2 small tomatoes, diced
  • 1 T tamarind juice (or other sweetener)
  • 1/4 t salt
  • 2-3 drops of liquid smoke


For the cashew cream, soak the cashews and sunflower seeds with enough water to cover them and let them soak for several hours, or over night.  If you are lazy like me, you can cover them with boiling water and let them sit while you make the jackfruit filling.

Heat a bit of oil in a large pan and add the onions.  Let the onions soften and then add the chili powder and cumin.  Next,add the chipotle pepper and garlic.  Add the lime juice, diced tomatoes, tamarind, salt and liquid smoke.  Let this cook on medium heat for about ten minutes.  Add the jackfruit and mash with a potato masher until it is shredded.  Let this heat through and then cover and cook on low heat for an hour, stirring occasionally.  I wanted my mixture to be a bit dryer, so I took the lid off of my pot and cooked it for an additional 15 minutes.

Once the jackfruit is close to being ready, you can make the cashew cream.  Use a blender to blend all of the ingredients, stopping to scrape down the sides a few times, until it is creamy and smooth.

For the pickled onions, I thinly sliced a red onion and put it in a bowl with apple cider vinegar, a bit of agave nectar and some salt.  I let it sit for an hour, although the longer the better for pickled onions.  There are lots of more specific recipes around on the internet.

For the tortillas, I made small chickpea flatbreads using this recipe as a nice replacement to corn tortillas.  I also added a bit of salsa.

I’m looking forward to my lunch leftovers tomorrow!


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The Lazy Woman’s Eggplant Parm

I love a good eggplant parmesan, but I don’t love the time it takes to make it and I don’t like the amount of oil involved in a traditional recipe.  I often make a version of this dish that is lighter in calories and time, and is gluten-free and vegan.


To make this version, I first peel and slice an eggplant and precook the slices on a cookie sheet in a 450 degree oven until they are slightly browned and shrunken.  I also do the same with a zucchini.  Once these are done, I usually have enough for two layers of eggplant, with a layer of zucchini in between.  I put a layer of pasta sauce on the bottom, add a layer of eggplant, then add more sauce.  I then sprinkle some bread crumbs, homemade parmesan (recipe to follow), and optionally some vegan cheese, like Daiya.  I repeat the process until all of my slices are used up, and bake in a 450 degree oven.  To spruce up my store-bought pasta sauce, I add some fresh basil and oregano.

I love that this satisfies my cravings for a casserole or lasagna, without having any fried ingredients or pasta!


Vegan parmesan recipe:

In a food processor combine 1/4 t of salt, 1/4 cup of nutritional yeast, and 1 cup of almonds.  Pulse until finely crumbled.  I like to store this in the fridge or freezer.

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Potato, Potahto, Frittata, Frittahto


I eat a lot of chickpeas. I also eat a lot of chickpea flour. It is naturally gluten-free, being made from chickpeas, and it is pretty versatile. Plus, it is cheap, which always wins with me. I actually made this awhile ago and am just getting around to posting about it now. This frittata is made primarily of chickpea flour, with a few seasonings, and you can add whatever veggies you happen to have on hand.

Before I get to the chickpea frittata recipe, I also have some exciting news! The newest issue of T.O.F.U. magazine recently came out, and I have two articles in this issue. One article is all about canning your own fruits and vegetables. The other is a recipe for gluten-free and vegan nanaimo bars. I am obviously biased, but to me, these taste amazing and very much like the sickeningly sweet bar I grew up with. You can download the newest issue here. Enjoy!

Now on to the Frittata.
– 2.5 c of chickpea flour
– 3 c of water
– pepper, to taste
– 1/2 t salt
– 2 T olive oil
– 1 t fresh minced rosemary
– 3 T nutritional yeast
– 1 to 1 1/2 c of diced veggies (peppers, zucchini, onions, asparagus, etc.)
– 1 clove of garlic, minced

Preheat oven to 350 degrees. Mix the chickpea flour, water, pepper, salt, oil, rosemary and nutritional yeast together. I like to use a whisk to make sure it is well combined. Let it sit while you heat up a frying pan. Slightly cook your vegetables and garlic until softened. Mix the vegetables into the chickpea mixture. Pour the mixture into a greased pie plate. Optional: slice a tomato and place on top. Bake in middle of oven for about 30 minutes, until set in middle. You could really bake this less or more, depending on how firm you prefer the frittata. I wouldn’t go less than 20 minutes so that you cook out the raw taste of the chickpea flour. I used a shallow 9 inch glass pie plate, and had a bit left over, so I just poured the rest into a ramekin. Let cool for a few minutes and then slice!


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Banana Blueberry Muffins

Some of the easiest kinds of recipes to make gluten-free are those that contain plenty of bananas.  The bananas add sweetness, moisture and serve as a binder in the recipe.  I saw a recipe on My New Roots for a banana bread that was vegan and low in sweeteners, but it wasn’t gluten-free.  I decided to adapt the recipe by substituting some flours for the regular flour and also by adding a few extras.  I also keep forgetting to buy a bread pan, so I made them into muffins.


Here is my version of the recipe.


1/4 cup almond milk
6 T coconut oil, in liquid form
6 T maple syrup
1 T vanilla
2 1/4 cups mashed ripe bananas (my bananas were small, so I needed about 8!)
1 cup of gluten-free bisquit baking mix (I used Bob’s Red Mill brand, the regular all purpose blend should also work)
2/3 cup chickpea flour
1/3 cup buckwheat flour
1 t pumpkin pie spice blend (cinnamon, ginger, cloves, nutmeg, etc.)
1 t xantham gum
1 t baking soda
1 t baking powder
1/2 t sea salt
1 cup blueberries (I used frozen)
1/2 cup of sliced almonds (I think chopped walnuts or pecans would be better!)

Preheat oven to 350 degrees.
In a large bowl, mix the dry ingredients together. In a medium bowl, mash the bananas. Add the oil, maple syrup and vanilla. Add the wet to the dry and mix until well combined. Then stir in the blueberries and almonds. Pile high in muffin cups. Bake for about 30 minutes. Recipe makes about 12 large muffins.


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