Candied Sweet Potatoes


I have always made the sides for my family’s Thanksgiving feast.  For as long as I can remember, for candied yams, I used to use only 4 simple ingredients: yams, orange juice, cinnamon, brown sugar and butter.  This year, we’re having a vegan feast, so I’m using coconut sugar, coconut oil, organic sweet potatoes instead of yams, and a few other ingredients to try to round out the flavor.  I am going to miss my old candied yams this year, but these are a great substitute.

I know there’s a lot of sugar, but hence the name, these are pretty much candy!  Since they are very sweet, it is recommended that they be enjoyed in moderation.  I actually only eat about two pieces with my Thanksgiving meal, but I look forward to leftovers because I can’t wait to eat more!

Here’s my recipe.  I hope you try this recipe and enjoy it!


Candied Sweet Potatoes



4 pounds sweet potatoes, peeled and into 1/8ths

1/2 cup orange juice

1/2 cup filtered water

2 cups of coconut sugar

1 vanilla bean, split in half lengthwise, and beans scraped out and placed into the mixture. Will use the vanilla pod, too.

1 tsp orange zest

1  1/2 tsp cinnamon

1/4 tsp sea salt

4 tbsp bourbon, optional

4 tbsp coconut oil



1. In a heavy pot, add all the ingredients and make sure you add the vanilla pod as there are lots of flavorful vanilla seeds in the pod. Bring to a boil, then bring to a simmer for about 20 minutes or until fork tender. Cover and stir on occasion, ensuring the sweet potatoes are getting cooked.

2. With a slotted spoon, place the sweet potatoes in a casserole dish.

3. Add the bourbon to the sauce and cook to reduce into a syrup-y texture. It can take about 15 minutes.  You want to make sure the syrup is thick and will coat a sweet potato.

4. Very carefully, pour the syrup over the sweet potatoes and bake until browned, about 10-15 minutes.


Share on Facebook

Preparing for Thanksgiving



Up until this year, for every Thanksgiving and Christmas, my family has had the same traditional Thanksgiving feast, including: turkey, turkey gravy, stuffing, candied yams, mashed potatoes, corn, cranberry jelly, buttermilk biscuits, and pumpkin pie with whipped cream– essentially, the standard American Thanksgiving feast.  It has always been this way because of the influence of my Grandpa Floyd, the only grandfather I’ve ever met (my grandmother’s twin’s husband), who grew up in the South and midwest.

When my father arrived in the United States from the Philippines in the 1950s by way of the US Navy, he would often spend time with my Grandpa Floyd and Grandma Rosie in Missouri, at the Missouri State prison, where my Grandpa Floyd performed as warden of the prison.  They actually had a home within the prison.  Anyway, they eventually moved into a house and that’s where my mother learned about Southern cooking, through Grandma Rosie who learned from Grandpa Floyd’s mother.  Who knows how long the traditions had been passed down, but I’m glad my family inherited them. I had loved and was proud of our family’s traditions.

This year is a little bittersweet, though– I’m not going to practice that same Thanksgiving tradition.  This year, I’m spending Thanksgiving with my Iranian-American in-laws, and this year we are vegan and don’t eat gluten.  My brother-in-law is picking up an already made turkey (since they eat meat still) at Whole Foods and I’m making the sides.  Since Peyman and I will not be eating turkey, I’m making a “meat”loaf.  I’ll also be making a potato mash, candied sweet potatoes, persimmon muffins, green beans, mushroom gravy, and instead of having cranberry jelly this year, I’m making cranberry sauce.  With this sauce, I think I’m starting a new family tradition.  As with anything sweet, please remember to eat in moderation!

Here’s my recipe.  I hope you enjoy it!


Cranberry Sauce

Time: about 30 minutes


1  1/2 pound fresh cranberries, washed and dried

2 cups coconut palm sugar

1/2 cup filtered water

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange, zested and juiced



1. Wash and dry cranberries.


2. In a medium saucepot, combine the coconut sugar, filtered water and cranberries.  Mix.


3. Over medium heat, bring to a boil, then reduce to a simmer. Add the cinnamon, allspice and nutmeg. Stir to combine and simmer for 7 minutes.  Some cranberries will remain whole and some will burst.

4. Add zest and juice to taste.  Cool and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce.

5. Serve chilled and enjoy!   This can be made a day in advance.


cranberry sauce

Share on Facebook

My First Giveaway


In the spirit of Thanksgiving, which is less than a week away, I want to give thanks to you all for your love and support. It is truly a labor of love that I create and share my recipes with you all. The positive feedback warms my heart and has made it even more worthwhile.

As a token of my appreciation, I will be giving away some of my favorite things! Some of my kitchen staples–coconut palm sugar, coconut nectar, coconut vinegar, cacao powder, hemp seeds, quinoa, chia seeds, Himalayan sea salt, coconut aminos (non-soy soy sauce substitute), chai rooibos tea, coconut oil.

To qualify for all of these goodies, simply repost this photo on Instagram, follow @yvonne_deliciously_vegan, tag @yvonne_deliciously_vegan and #YvonnesDeliciousGiveaway. The winner will be selected randomly via the hash tag. I will ship anywhere in the world. The contest runs until Thursday, November 28th- Thanksgiving when I announce the winner! Thanks again and good luck!

** To follow me on Instagram, click the “Follow @yvonne_deliciously_vegan” link to the right.

Share on Facebook

Persimmon Cookies and Muffins!


Have you ever used one batter to make cookies and muffins?  Before today, I didn’t think that was possible.  Well, guess what I did?  I made persimmon cookies and persimmon muffins using the same exact batter!  Sounds too good to be true?  I’m telling you…it can be done!  And, with this recipe both pastries turned out great!


If you have a persimmon tree, just inherited a huge bounty of persimmons like I did, or can find them at the market, I recommend making these cookies and/or muffins.  Your family, friends, and coworkers will love you for it.


Last weekend at my twin nephews’ birthday party, I shared these cookies with guests while discreetly conducting a taste test.  The common reaction was, “this doesn’t taste like a vegan and gluten-free cookie.  It’s delicious!  Can I have another one?”  It is these types of responses that warm my heart and make me happy doing what I do.

These are some of the best vegan and gluten-free cookies and muffins that I have had in a while. They’re not the crispy type of cookies or muffins.  Rather, they are actually quite moist from the addition of the applesauce and persimmon.


If you love the taste and smell of the holidays, you sure will be pleased with these.  While baking, your house will be filled with the most intoxicating holiday spice aroma.  You can taste all of the warm and familiar flavors of the season and the sweetness of the raisins, while getting a nice crunch from the walnuts.

I hope you and your loved ones enjoy them as much as my loved ones and I do!

Persimmon Cookies and/or  Muffins

Makes 27-28 cookies or about 12 muffins


2 cups oat flour (gluten-free) or 2 heaping cups of rolled oats (gluten-free)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup coconut oil

1 cup coconut sugar

1 tbsp chia seeds

3 tbsp applesauce, unsweetened

1 cup persimmon pulp (from ripe, soft persimmons)

1/2 tsp vanilla extract(no alcohol)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 cup raisins

1 cup walnuts, roughly chopped



1. Preheat oven to 350 degrees F

2. If you don’t have oat flour and only rolled oats, place a heaping cup of rolled oats into a high-powered blender.  Blend on high until you have a flour-like consistency.  Remeasure the flour to ensure you have 2 cups exactly. Place in a large bowl. Add the baking powder and baking soda to the oat flour, mix well.  Set aside.

3. You will need to use the same blender (don’t need to wash it), just remove any remaining oat flour and save to use later.  Place the coconut oil, coconut sugar, chia seeds, applesauce, persimmon pulp, vanilla, sea salt, cinnamon, nutmeg and cloves into the blender and blend until fully incorporated and chia seeds are pulverized. Stop the blender maybe 2 times to scrape the sides of the blender, ensuring all ingredients are getting blended together.

4. Using a rubber spatula, add the wet mixture to the dry mixture and mix well.  Fold in the raisins and walnuts.

5. On a half sheet pan lined with parchment or a silicon liner, scoop 1 ounce (or 2 tbsp)-sized cookies.  Press down on the cookies with your hand to flatten into a cookie shape, or use the side of a rubber spatula to flatten since they are a bit sticky.

**alternatively, add 2 scoops (or 4 tbsp) of batter to cupcake cake liners. Make sure to press down and flatten the muffin.

Bake cookies for 12-15 minutes.  Bake muffins for 25-28 minutes.  Repeat until all cookies and muffins are baked.  Cool cookies and muffins on a cooling rack. Enjoy!



Share on Facebook

Gluten-free Vegan Potstickers!


Have you noticed that almost every culture has some sort of small, succulent parcel encased in dough that everyone goes gaga for?  Living in Los Angeles, which is one of the most ethnically diverse counties in the country, it is possible to drive down a street and easily pick up a samosa from an Indian spice shop, wontons or potstickers from the many Chinese restaurants, a gyoza from the Japanese ramen shop, and rolled tacos from one of the thousands of taco shops.

I grew up in a Filipino-American household where my mother served her 8-member household a mix of Filipino and “American” dishes.   On special occasions, my mom would make lumpia, a Filipino egg roll, from scratch.  I’ve loved them since I was a child and now the children (my 15 nieces and nephews) in my family love them too!   I don’t know what it is about these little packages of goodness that we can’t get enough of.   We just love them!  Unfortunately, as I live a gluten-free, vegan lifestyle I don’t have as many options to choose from when it comes to enjoying the little packaged treats.  That is, if I don’t make them myself.

Last week, I was craving gyozas, which are Japanese potstickers. I researched and spent a few days testing recipes.  My goal was to create a delicious potsticker that is vegan, gluten-free, and soy-free.  I like potstickers because I don’t feel as guilty eating them.  They are not deep-fried and only a tablespoon of oil is used to brown them.  My potstickers can be made even lower in fat.  To do so, simply add them to a pot of boiling vegetable stock or water for a few minutes and voila!


To avoid soy, I use mushrooms and walnuts.  This way, I get my protein along with vitamin E, omega-3 fatty acids, manganese, copper, iron, potassium, and a nice, long list of other minerals and health benefits.  Other ingredients include ginger, garlic, scallions and cayenne pepper, dijon mustard, and ketchup.  If you’re against using ketchup, you can substitute the ketchup with finely chopped unsweetened dried cranberries.  Believe you me when I say that all the listed ingredients make a difference in that they add richness and more depth of flavor.

This recipe can take about 1.5 hours from start to finish and maybe even longer depending on how quick you are in the kitchen.  If you have a friend to help you out with the rolling while you wrap, that’ll save a lot of time!  These would be perfect to make on a weekend when you have a lot of time.

Whenever it is you choose to make the potstickers, I hope you enjoy them as much as I do!


Healthy Habit.  A healthy habit I practice before enjoying my cooked meals is having at least 1/4th a cup of homemade kimchi and a large green salad, preferably a simple kale or cabbage salad.  The kimchi (or sauerkraut) is probiotic, increases my enzyme reserves, helps remove toxins and speeds cleansing, restoring the friendly bacteria in my body.  The nutrient-rich green salad provides me with more iron, calcium, antibiotics, and enhances satiety (feelings of fullness) and reduces the total number of calories eaten during my meal.



Prep time: 1 1/2 – 2 hours

Makes about 20 potstickers

Diet: V, GF, DF, SF




1 cup walnuts

1 heaping cup shiitakes (3.5 oz., approximately 13 shiitake mushrooms)

1 cup green cabbage, shredded

1/4 cup green onion, chopped

2 cloves garlic, minced

1 Tbsp ginger, minced

2 Tbsp red bell pepper, chopped

1 Tbsp flax meal

3 Tbsp vegetable stock

2 Tbsp ketchup

1 tsp dijon mustard

2 tsp vegan worcestershire sauce

1 tsp coconut sugar

1 tsp sea salt

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1 Tbsp tapioca flour



1 cup tapioca starch

1 cup brown rice flour

1 1/2 tsp xanthan gum

2 tbsp sunflower oil or grapeseed oil

3/4 cups filtered water


Dipping Sauce:

2 Tbsp coconut aminos (or tamari)

1 Tbsp rice vinegar (or coconut vinegar)

1 Tsp minced ginger

sriracha, to taste




1. Place all the filling ingredients into a food processor and pulse 10 times.  Do not over process.  You want a chunky texture, not a fine mush.

2. Taste and adjust the heat. If you want more heat, add more cayenne pepper.

3. Place the filling in a bowl and mix well.



1. In a stand mixer, using the paddle attachment, mix all of the dry ingredients until completely combined.  Add the filtered water slowly while it is mixing, until it forms a ball.  You don’t want this to be sticky.  If it is too sticky, add a little more tapioca and brown rice flour. If it’s too dry, add a tablespoon of water at a time until the dough forms a ball.


2. Divide the dough in half. Roll one half of the dough into a rod on a clean surface until it is about 3/4 to 1 inch thick. Cut 10 pieces equally and set aside in a bowl that’s lined with a damp paper towel (not dripping). Each piece should be approximately 1 tablespoon. To avoid the dough from drying out, cover the pieces with a damp paper towel.  Repeat with the other half of the dough.


3.  If you have a tortilla press, this will make your job so much easier. Use it to make thin, circular wrappers. Alternatively, if you don’t have a tortilla press, between 2 pieces of parchment paper (not wax paper), place one round piece of dough towards the center and press down with a small saucepan or with the palm of your hand.  Flatten further with a rolling pin, making sure to keep it circular by rotating the dough as it’s being rolled.

4. Assemble the potsticker right after rolling out the wrapper.


1. Place 1 tablespoon of the filling mixture onto the center of the wrapper. Fold over, press to seal the edges, and shape as desired. I like to slightly fan the edges. Set on a half sheet pan, lined with parchment and cover with a damp cloth. Repeat this procedure until all of the filling is gone.

Makes about 20 potstickers.



1. Heat a 10-inch saute pan over medium heat. Brush with 1 tbsp of sunflower or grapeseed oil once hot.

2. Add about 7-8 potstickers at a time to the pan.  Brown all 3 sides. May take 1.5-2 minutes to brown on each side.


3. Once all sides are browned, with the cover of the pan in hand to cover immediately, gently and quickly add 1/3 cup water or vegetable stock to the pan and cover. Step back and be careful as there will be a lot of steam (and steam can give you a nasty burn).  I hold down the cover so it doesn’t explode off of the pan in the beginning.  Turn the heat down to low, and cook for another 2 minutes or until the water has cooked off. (You can also use veggie stock for more flavor)

4. Repeat until all the potstickers are cooked. Serve immediately, garnished with chopped green onion and with dipping sauce on the side.

**Alternatively, you can boil the potstickers in a pot of vegetable stock or filtered water, as you would pasta. Bring the water or stock to a boil and cook them until ready.


Dipping Sauce:

Mix all ingredients together and serve on the side.



If you wish to freeze your potstickers to enjoy on another day, place the sheet tray of potstickers in the freezer first. Allow them to freeze for at least 30 minutes, then place them in your freezer storage container of choice (ie. Ziplock or glass tupperware). Placing them in the freezer first will avoid them from sticking to each other.

When you’re ready to enjoy them, follow the cooking directions above.  You can cook them frozen. Just don’t move the potsticker once you place them in the pan.  Let them sit in the oil for at least 1.5 minutes or until browned. Once they are browned, they will release from the pan with ease. If you move them too quickly, the wrapper can tear.



Share on Facebook

Persimmon Pudding

image-88Do you remember seeing persimmons for the very first time?  I do.  I thought they were a cross between a tomato and a pumpkin, and because of the little brownish specks in the fruit, I thought cinnamon was built right into them. With their sprinkles of cinnamon and pretty star centers, I often goofed around and called them per-cinnamons.

25 years later, I call them by their proper name and I know much more about them than just their appearance.

Interestingly, like the tomato, persimmons are technically berries.  They contain vitamin C and vitamin A beta-carotene.  They also have more dietary fiber, sodium, potassium, magnesium, calcium, iron and manganese than an apple. Even better, persimmons contain phytochemicals and compounds such as catechin, gallocathechin (natural phenols and antioxidants), and betulinic acid, which is under preliminary research for potential anti-cancer activity. Armed with so much goodness, persimmons are considered a super fruit!

They taste like a cross between an apricot and a peach, and in baked goods, you won’t taste a distinguishable persimmon flavor; all that you will notice is that persimmons lend their sweetness and moisture.  In vegan baking, persimmons act as a great stable binder and would be a good substitute for eggs or oil.  I made this observation this week, when I baked with persimmons for the very first time.

I am so thankful and fortunate to always have a kitchen overflowing with fruit.  This is, in large part, due to my in-laws continuously stocking my trunk to the brim with a bounty of fruit from their “farm”.  Since it’s the end of pomegranate and persimmon season, my in-laws packed my car up with boxes of sour pomegranates and fuyu persimmons.  My mother-in-law pointed out that one box contained very ripe persimmons and that I needed to use them right away, before they spoil.  Sure, I could’ve made jam, but we don’t eat toast in our household so it would have gone to waste.


Besides using very ripe persimmons to dress my salads, I wasn’t sure what to make with them. Since they were super ripe, I had to figure it out in a hurry.  For inspiration, I went to Instagram and asked my followers what they would make with a box of almost over-ripened persimmon.  I received many suggestions for persimmon cookies (which I will try making next), persimmon pie, persimmon smoothies, persimmon muffins and bread, and one caught my eye– persimmon pudding!

My former boss, the very talented Breanne Varela (now Contreras), suggested persimmon pudding.  At first, I thought she meant ‘pudding’ as in chocolate or vanilla pudding that you eat with a spoon or Nilla wafer, then I googled it and realized that it’s actually a bread-type pudding, and I love bread puddings, so I thought ”oh yeahhh. Persimmon pudding it is!!”

After reading through many recipes and having a few test-runs, I came up with my own version of persimmon pudding.  The pudding itself is almost custard-like, and the outer part of the pudding is glazed with an ooey gooey coating.  It’s perfect for the holidays as it contains those familiar holiday spices: cinnamon, nutmeg, cloves and ginger.  It’s also festive because I threw some brandy into the mix!  Best of all, it’s gluten-free and vegan!  If you don’t make my vegan and gluten-free pumpkin pie for the holidays, this is a great alternative or it’s wonderful in addition to pumpkin pie!

Originally, the recipe was multiplied by 2, but because I like cleaner slices, I halved the recipe and used a loaf pan.  If you plan on taking this to a big family feast, I recommend making 2 loaves of persimmon pudding!

Best served warm with a dollup of hard sauce, I hope you and your loved ones enjoy this special dessert!


Persimmon pudding

Serves 6-8


Water Mixture:

3/4 cup coconut sugar

1/2 tbsp coconut palm nectar or molasses

4 tbsp coconut oil

1 tbsp unsweetened apple sauce

1/2 cup boiling water


Batter Mixture:

1 cup oat flour (gluten-free) or heaping one cup of rolled oats (pulverized in the blender)

1 1/2 tsp baking powder

1/2 cup coconut sugar

5 1/2 tbsp unsweetened apple sauce

1/2 cup persimmon pulp (from ripe persimmons, almost over-ripe to the touch, peeled and seeded)

1/2 tsp vanilla extract (no alcohol)

2 tbsp brandy, optional (or dark rum)

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground cloves

1 tbsp chia seeds

1/2 cup almond milk (or coconut or any other nut milk)

1/2 cup chopped walnuts

1/2 cup golden raisins


Hard Sauce:

3/4 cup cashews (soaked for at least 3 hours or overnight in filtered water)

1/4 to 1/2 cup filtered water

2 tbsp coconut nectar

1 tbsp brandy, optional (alternatively, use dark rum or vanilla)



Persimmon Pudding:

1. Preheat oven to 325 degrees F.

2. In a small mis en place bowl, combine the chia seeds and the apple sauce. Mix and set aside.

3. Spray loaf pan with a non-stick cooking spray. Combine all the water mixture ingredients in the loaf pan, adding the boiling water last.  Stir to dissolve the sugar, then place the loaf pan in the center of a half sheet pan and into the oven.  Leave the loaf pan in the oven while preparing the batter. The coconut oil will melt and the liquid will start to bubble.

4. Prepare the batter.  In a high powered blender (you can even use just a normal standard blender), if you don’t have oat flour, add your dried oatmeal and pulverize.  Add all the batter ingredients, including the applesauce and chia seed mixture, and EXCEPT for the walnuts and raisins into the blender.  Blend until combined, taking breaks to scrape the sides of the blender with a rubber spatula. Pour the batter mixture into a large bowl and fold in the walnuts and raisins.

5. Open the oven and carefully pull out the oven rack where the sheet and loaf pans are sitting.  Carefully, pour the batter, scraping the bowl with a rubber spatula, into the water mixture. DO NOT MIX the water mixture and the batter, just carefully spread the batter so that it’s leveled and in each of the corners.  While it bakes, the batter will soak up some of the liquid.  It will also sort of steam the bread pudding and form an ooey gooey glaze.


This is what it looks like when it's taken out of the oven. You will notice that I didn't move the batter to the top and bottom left corners, so there was no bread in those corners.  Make sure you move the batter carefully into the corners!

This is what persimmon pudding looks like when taken out of the oven. You will notice that I didn’t move the batter to the top and bottom left corners, so there was no bread in those corners. Make sure you move the batter carefully into the corners!

6. Bake for 1 hour. Let it cool and set for at least one to two hours.  Don’t be will shrink.  Cut slices and scoop out slices with a spatula.  Serve warm and with either a scoop of ice “cream” or the hard sauce. Enjoy!


Hard Sauce:

1. Soak cashews in filtered water for at least 3 hours or overnight in the refrigerator. Drain and place the cashews in the blender.

2. To the blender, add the brandy, coconut palm nectar and about 1/4 cup of filtered water.  Blend well until it starts to look creamy.  Scrapes down the sides with a silicon spatula.  Adjust the consistency of the cream (it should be pourable), with a little water, about a tablespoon at a time.  If it gets too runny, adjust by adding a few more cashews. Sweeten to taste. Adjust brandy to taste.

Share on Facebook

My Fave Gluten-free Vegan Pancakes and Waffles!



When I discovered the gluten-free vegan banana pancake, I thought I’d be fine not having the fluffy pancake I grew up with ever again.  Well, I was wrong – I was getting tired of the dense vegan, gluten-free banana-style pancake.  I not only was over the heavy gluten-free vegan pancake, I was starting to crave waffles.  After having this craving for about a year, I decided to purchase a waffle maker.


The first Saturday I had my waffle maker, I was so excited to finally prepare waffles for breakfast.  As soon as I woke up, I darted to the kitchen, drank my green smoothie, and made my ‘new and improved banana coconut pancake’ batter for the waffles. To my disappointment, the waffle didn’t taste like a waffle.  It was heavy and dense, and I tasted banana and cinnamon, not exactly what I was looking for in a waffle. Don’t get me wrong.  It was good;  it just wasn’t ideal.  I prefer my waffles crisp, light and a little sweet.  Plain and simple.  The batter I used was best used in making banana pancakes. That’s it.

All day that Saturday I was disappointed, thinking about how I wasted my money on a nice waffle maker.  That evening, I tossed and turned, thinking about how I could make a gluten-free vegan waffle taste like the ones I grew up loving.  Not able to sleep, I picked up my phone, searched for the best waffle recipes online, read reviews, then came up with my own veganized and gluten-free version. After I wrote out this new recipe, I relaxed and was able to sleep.

In the morning, I whipped up the new recipe and just as luck would have it, the recipe turned out a success!  I was so happy with the batter that I even made more to see how pancakes would turn out. The pancakes are also light and fluffy, just like the ones I grew up with!

I must say, these are now the best gluten-free vegan pancakes and waffles I have eaten!  I hope you will think the same!



My Favorite Gluten-free Vegan Pancakes and Waffles

Servings:  4

Time:  25 minutes

Diet:  V, GF, GFV, DF, SF, NF



2 cups of gluten-free oat flour (or 2 heaping cups gluten-free rolled oats, blended)

2 Tbsp chia seeds (or 3 tbsp flax seeds)

1 3/4 cup of almond milk

1/2 cup applesauce

2 Tbsp coconut palm sugar (or about 8 drops liquid stevia)

4 tsp baking powder

1/4 tsp fine sea salt

1 tsp vanilla extract (no alcohol)



1.  If using chia seeds, combine all of the ingredients in a blender and blend on high until the chia seeds are pulverized.  Scrape down the sides and blend again.  Then pour the mixture into a mixing bowl. (Alternatively, if you use the flax meal and oat flour, combine all of the ingredients in a medium mixing bowl and mix to combine.)  Let the batter sit for at least 15 minutes. This step is crucial, so please do not skip this part.

2.  Heat your waffle maker or griddle and follow your waffle maker’s instructions to prepare the waffle.  Since this is a thicker batter, you will need to fill your waffle maker with more batter, about 25% more than a typical thin batter.  For pancakes, heat a griddle pan at medium heat. Spray non-stick cooking spray or use a little coconut oil to coat pan. With a ladle, pour a circular pancake about 5-inches in diameter.  Flip pancakes when edges appear cooked and bubbles emerge on top.  Cook until both sides are golden.

3a.  Serve pancakes immediately.  If desired, top with maple syrup and your favorite toppings.  I like my fluffy pancakes simple, topped with chopped pecans and maple syrup, or even with no maple syrup but topped with berries and/or bananas.

3b.  Serve waffles immediately and top with your desired toppings.  I enjoy my waffles plain or with chocolate sauce and chantilly cream.

This recipe makes 4 waffles or five to six 4-inch pancakes.

Share on Facebook

Chocolate Sauce for Pancakes and Waffles


Have you ever tried pancakes or waffles with chocolate sauce? It is seriously delicious.  Here is a simple chocolate sauce recipe for pancakes and waffles.  Try a couple of drizzles of this on your breakfast waffles or pancakes to make them a little more luxurious, served along with berries and, or chantilly cream.  Enjoy!


Chocolate Sauce for Pancakes and Waffles



1 tbsp almond butter

2 tbsp cacao powder

1 tsp vanilla extract (no alcohol)

2.5 tbsp maple syrup

filtered water (optional), as needed



In a small bowl, combine and mix all the ingredients together.  If you feel the sauce needs to be thinned out, add filtered water, drops at a time, and mix. Enjoy!



Share on Facebook

Coconut Whipped Cream


For as long as I can remember, I have loved whipped cream.  I loved it smothered all over my Thanksgiving pumpkin pie, topped on my hot fudge sundaes, and even on my cakes or pies.  When I became vegan, I was sad that I’d miss literally the icing on my cake.

I still kind of miss real whipped cream, but luckily, we have coconuts with lots of fat that can mimic the heavy cream used to in making vegan whipped topping. This can taste a little like coconut, though, so for those that don’t love the coconut taste, this may not be for you.  I like to sweeten mine with stevia or coconut sugar, and to mask the coconut flavor, I sometimes add cinnamon.

Making coconut whipped cream takes a bit of preparation.  A can of full-fat coconut milk must be chilled at least overnight or for a couple of days in advance.  If you think you may need to make some in a pinch, it might be a good idea to keep a few cans chilled in the refrigerator.

Once the can is chilled, the rest is really quite simple.  Since the coconut fat solidifies and separates from the coconut water when it’s chilled, it’s best to flip the can upside down so you can pour the liquid out and into a glass jar or tupperware to be used later in a smoothie or to drink.  Once the coconut water is removed, what’s left behind is the coconut fat. That is the essential ingredient for vegan whipped cream.


Taste it.  You’ll notice a slight sweetness.  If you want to add some sweetener, by all means, do so.  You can also add other flavorings, like vanilla bean or vanilla extract or cinnamon.


Coconut Whipped Cream


One 15-ounce can full-fat coconut milk
1 tablespoon  coconut sugar or more to taste, optional
1 teaspoon vanilla or more to taste, optional

1/8 – 1/4 teaspoon cinnamon, optional



1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight or for a few days.

2. Open the can of coconut milk upside down. There, you will find coconut water : loose liquid. Pour it out into a bowl or cup and drink or save for later to use in a smoothie.

3. Carefully, scoop out the thick layer into a bowl or mixing bowl of a stand mixer.  Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.

4. Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes light and fluffy, with soft peaks. Mix in coconut sugar, vanilla, or cinnamon if using. Whip it some more until combined.

8. Serve with pancakes, waffles, pie, cake or cobblers.  Enjoy!


Share on Facebook