Category Archives: Recipes

Cranapple Scones

One of my fellow Veggie Runners at today’s Run for the Animals asked me for the recipe for my cranapple scones. I brought a batch since I didn’t know if the post-run snacks would be vegan. They wound up having bananas and some bagels of dubious veganity. But I did notice tofu on the menu at a lot of the food trucks at the event.

Anyway, this is for you Ashley!

Cranapple Scones


3 cups white flour
2 Tbsp baking powder
1 tsp salt
1 Earth Balance buttery stick (equivalent to 1/2 cup of any solid fat) – keep them in the freezer for optimal results in biscuits
2/3 cup white sugar
1 cup vanilla flavoured soy milk or water
1/2 cup cold water
2 tsp vanilla (optional)
1/2 cup dried cranberries, chopped
1/2 tart apple (e.g. granny smith) very finely chopped (like almost minced – if they’re not very finely chopped they’ll prevent the biscuit from cooking properly)
1 cup confectioners sugar


Preheat your oven to 400

Mix flour, baking powder, salt and sugar in a deep bowl.

Cut your buttery stick into small cubes and cut into flour mixture with a pastry cutter

Pour vanilla into soy milk and pour over flour. Mix 3 or four times, scooping from the bottom.

Add water. Mix 4-6 times, scooping from the bottom.

At this point, the batter will still be only partially combined – there will still be lots of loose flour. Add the cranberries and apples and sort of push them onto the dough.

Using your hands, scoop from the bottom of the bowl until the dough more or less comes together. It will still be very loose and floury – not a cohesive ball. This is important – not overworking the dough is what makes the biscuits light and flaky.

Turn the dough onto a well-floured surface (maybe 1/4 – 1/3 cup flour). Flatten it out by gently pushing it down with your hands. Fold it over and flatten it out 4-5 times (this will give the finished biscuits their layers), then finally shape it into some sort of rectangle (whatever shape allows you to work the dough the least).

Cut into 9 or 12 equal sized triangles or rectangles with a very sharp knife – use one chopping motion – don’t “saw” them in half or they won’t rise as well.

Bake for 12-13 minutes for the 12 scones or 15 minutes for the 9 scones.

Cool for 15-20 minutes on a baking rack

Place confectioners sugar in a paper lunch bag. Put each scone in the bag and turn the bag gently 4-5 times to coat the scone.


Vegan gluten-free donuts that don’t suck

I attempted a gluten-free donut recipe the other night, and it was terrible. Truly awful.

But all the talk on the NCVA’s Facebook page left me wanting donuts still. So tonight I tried again.  But this time I decided to use my favourite non-gluten-free recipe, and substitute in gluten-free flour.

Why gluten-free? I just like to switch it up. I do not think that gluten is evil (unless you have celiac disease, of course), nor do I think gluten-free = healthy.  I have a colleague who can’t eat gluten, so when I make treats I try to make them gluten-free so that she can enjoy them too.

Even Erin might eat these.

Cake donuts with icing and sprinkles

Adapted from this recipe.

(Makes six donuts)

Dry Ingredients

1 + a bit Cup Gluten-free flour mix (I used 1/3 cup sorghum, 1/4 cup tapioca starch, 1/4 cup chick pea flour, 1/4 cup coconut flour + 1/2 tsp. xanthan gum)

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp  Nutmeg

1/4 tsp Cinnamon


Wet Ingredients

1/2 Cup soy or almond milk

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg

1/4 Cup Earth Balance


Icing Glaze:

1/2 cup powdered icing

1 tbsp soy milk



Preheat oven to 350F. Put all the wet ingredients in a small pot on the stovetop on low and whisk together. Heat until just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.

Grease donut pan. Put the donut batter into a plastic baggie and cut the corner so that you can pipe the batter into the pan.

Bake for 12 minutes or so. Remove from oven. Cool on a wire rack and then decorate.

Vegan, Gluten-Free Waffles

Here’s the recipe for the vegan, gluten-free waffles we served at the NCVA Charity Pancake Breakfast last April.


1 cup potato starch (not potato flour)

1 cup corn starch

1/3 cup corn flour (not corn meal – this is yellow but has the consistency of flour)

1/3 cup rice flour

1/3 cup almond flour (i.e. ground almonds)

1/4 tsp xanthan gum

3/4 tsp salt

1/4 cup sugar

2 teaspoons baking powder

1/4 cup oil (I like melted virgin coconut oil, but something like canola would also be fine)

1 1/2 cups water


Mix all the dry ingredients in a large bowl. Pour the melted oil on top and the water on top of that (add a teaspoon of vanilla if you like as well). Stir until you have a batter that is “just pourable” (add more water by the tablespoon until you get the right consistency). One thing to note – the waffles are easier to handle when the batter is thicker, but crisper when the batter is thinner. One good thing about gluten free baking is that you can stir it a lot more without worrying about it getting tough.

Preheat waffle maker and spray with cooking spray or brush on oil. Only if necessary – my waffle maker is non-stick enough not to need anything. I usually preheat after I make the batter because I was told once that letting gluten-free batter sit for a bit improves it. I have no idea if that’s true or not. Certainly the ones I make first that sit for five minutes and the ones I make last that sit for maybe fifteen minutes don’t seem different to me.

For my “Belgian style” 4-waffle waffle maker, I use a quarter cup per square waffle. This probably varies depending on the machine.

At all costs, avoid letting the batter spill over the cooking plates onto the plastic. If it does, you’ve got a good hour of cleaning ahead of you!

Do definitely err on the side of too-little rather than too-much batter. Also, when you close the lid of the waffle maker, kind of hold it up a bit for the first couple of minutes of cooking, just to prevent the batter from getting squeezed and spilling over the edges.

When the waffle is ready, there’s a chance it will stick a bit to the plates. Unplug the waffle maker and just worry the edges with a fork until it pulls free. Kind of lightly jimmy the waffle rather than just trying to pull it off in one go.

Serve with maple syrup or your favourite toppings. We always serve it with syrup, bananas, and “coconut whipped cream”.

Coconut whipped cream is the easiest thing in the world to make. It’s basically the cream from a can of coconut milk that has separated, whipped with a bit of confectioner’s (icing) sugar.

The trick is getting a can of coconut milk that has separated, and then getting the heavy cream out of the can without mixing in too much of the liquid. To find a can of coconut milk that has separated, just give it a little shake. If you can’t hear any sloshing, it has separated. Buy a bunch and stick them in your pantry where they’ll separate even more.

To get the heavy cream out, open the can from the bottom and simply pour off the liquid. You’ll be left with a pretty solid mass of coconut cream at the bottom (actually the top) of the can. Then just whip for 3-4 minutes with about 1/3 cup of icing sugar and you’re done! If it’s pretty runny, put it in the fridge until it firms up. It might seem like putting it in the fridge overnight before using it is a good idea, but it can backfire. Sometimes coconut cream solidifies in a kind of “chunky” way, and no amount of beating it will get rid of the chunks until they “melt”.

Fabulous F’egg (Faux Egg) Salad

So, because I am a badass, I gave folks at VegFest a link to the F’egg recipe, even though I hadn’t put it up yet.

But I’m not really a badass so I can’t go to sleep until I’ve made up for my deception…

Fegg with bread and crackersSo here’s the recipe:

Put the following in a bowl:

1 block of extra firm tofu (not silken). And use organic, otherwise it’s probably GMO, which will cause you to sprout extra eyes and wings (actually, that sounds pretty good…)

1/2 – 1 cup of vegenaise, depending on how fat you want to get. Vegenaise is vegan mayo that you can get at Loblaws, Independent Grocers, and all the Health Food stores in town.

Mustard – about 1/5th of the amount of Vegenaise you used.

1/4 tsp (or thereabouts, I’ve never measured it) of salt or black salt. Black salt has sulfur in it, which makes it smell kinda eggy. But it doesn’t really affect the taste. You can get black salt at India Grocery on Somerset. I’m sure they sell it in other places too, but that’s where I found it.

Pepper. Just shake a bit in there. Or don’t. It doesn’t make much of a difference.

Now mash the hell out of it with a pastry cutter or potato masher until it looks like egg salad.

Then add about a half cup of finely chopped celery.

Voila – fegg salad! That should have taken you about 3 minutes. If it took longer, you’re doing something wrong or just maybe taking the whole exercise too seriously.

Put on your favourite bread and chow down!

Fegg sandwich

Coconut curry lentil soup and kale/squash quinoa pilaf for lunch? Yes please, all week!

I been feeling more creative in the kitchen lately, which probably has something to do with the weeks of -20C and colder temperatures.  People have shown an interest in my creations on Facebook, so I thought I’d share them here as well.

One thing I almost always prioritize is taking a couple of hours on Sunday to make my lunches for the week. It’s not that I have endless amounts of spare time; it is two hours I’m not spending on something else I want to do. However, I prioritize nourishing myself with delicious and healthy food, because it helps me feel better overall (I used to fight nodding off every afternoon, and felt generally sluggish). I suspect I make up those two hours in added productivity throughout the week.

Another positive trade-off is that I don’t have to think about what I’m going to have for lunch at all during the week. I take it all in on Monday and that’s the last I have to think of it. There’s no early morning scrambling to find something to take for lunch, and I like it that way.

This week’s lunches are packed with protein (lentils and quinoa), and kale.  I made a quinoa pilaf, and coconut curried lentil soup. (Note that both recipes are gluten-free, if a gluten-free bouillon/broth is used.)

Kale, roasted squash and quinoa pilaf


– about two cups of cooked quinoa (in some veggie bullion)

– one small butternut squash, cubed and oven roasted with garlic, oil, sea salt

– two cups of shredded kale

– 1/3 cup raw pumpkin seeds

– half an onion, finely diced

– garlic

– garlic powder

– pepper

– oil for sauteeing


What to do

Roast squash in a glass dish, coated with oil, salt and garlic, and while that’s happening cook your quinoa (probably about 3/4 cup uncooked).

In a frying pan sautee onions and garlic. Add kale, pumpkin seeds and other spices.

Then throw in the quinoa and squash once it’s done. Mix up and you’re done.


Coconut Curry Red Lentil Soup


– 1/2 red onion, finely chopped

– 1 tsp (heaping) coconut oil

– minced ginger, garlic, & chili mix (i use jarred ginger/garlic, and a frozen hot pepper cube)

– 1 cup uncooked red lentils, rinsed

– 3 cups boiling water with veggie bullion cube (or straight up veggie broth)

– 1 tbsp spice mix – garam masala, chili powder, etc

– 1 can coconut milk (I often use lite)

– Two cups of kale, shredded


What to do

Melt oil in soup pot on low to med heat. Add onion and let soften. Once onion is soft, add minced ginger, garlic and chili mix and stir, mixing the flavours.

Add one cup of lentils, along with spice mix of your choice. Mix it all together before adding 1 can of coconut milk. Stir and then add your veggie broth. Bring it all to a gentle boil then lower the heat, cover, and let simmer for 25 minutes or so until the lentils are soft and amazeballs. Add kale towards the end, to let it wilt.

Tofu tips and starter recipes from the 31-Day Vegan Challenge

So every few days, the Vegan Challenge participants get an informative email that shares recipes, tips, and other info.  In fact, they have been so informative that even I- a vegan of nearly eight years- am learning new things with each new email!  I thought, is there any reason why these should not be shared with everyone else?

What follows is an excerpt from the welcome email that was sent to Vegan Challenge participants by organizers Krista Mayer and Marc Charron.


Not so delicious.

Although some of you may already be familiar with it, we had to start with a classic veg delight – tofu! Tofu is a very versatile cooking ingredient. It can take on and absorb the taste of many of your favourite dishes, so your options are almost endless…You can also try other delicious soy products like tempeh and miso.

Tips on Cooking Tofu:

  • Delicious.

    Use firm or extra firm tofu for most recipes. Excess water may be squeezed out to make the texture even firmer.

  • An adult serving size is about ¼ of a block of tofu.
  • Some sources say that raw tofu should be steamed for 5 minutes to kill bacteria.
  • Silken tofu is already cooked before packaging, so it can be used without any prior preparation in things such as smoothies and desserts.
  • To store unused tofu for up to a week, completely submerge it in water and keep in the refrigerator. Be sure to change the water daily.
  • For longer periods of time, try freezing your tofu. This will change the texture and the colour but don’t worry – it’s normal and safe to consume. Simply defrost and squeeze out excess water before using.
  • Fried Tofu: Slice firm tofu in 1/2 x 1″ pieces, marinate in soy sauce 5 minutes, then fry both sides until crispy. This can be placed into pasta, rice, casseroles, stir fries, etc…Tofu can be marinated in any sauce you love. Add garlic or ginger (or any other favourite) to tailor the taste of the tofu to your liking.


Easy Tofu Recipes:

(The title for each recipe links to the original recipe source. These are not original NCVA recipes.)

Tofu Salad

We just tried this recipe the other day and it was delicious!

Serves 4


1 tablespoon sweet chili sauce

1/2 teaspoon grated fresh ginger root

2 cloves garlic, crushed

1 tablespoon dark soy sauce

1 tablespoon sesame oil

1/2 (16 ounce) package extra-firm tofu, drained and diced

1 cup snow peas, trimmed

2 small carrots, grated

1 cup finely shredded red cabbage

2 tablespoons chopped peanuts


1. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.

2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.

3. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.



Lime Curry Tofu

You can use this recipe as a stir fry or throw it into a wrap instead.

Serves 4


2 tablespoons peanut oil (can substitute with other oil)

16 ounces extra firm tofu (cut into bite sized cubes)

1 tablespoon ginger root (minced fresh)

2 tablespoons red curry paste

1 lb zucchini (diced)

1 red bell pepper (diced)

3 tablespoons lime juice

3 tablespoons soy sauce

2 tablespoons maple syrup

14 ounces coconut milk

½ cup fresh basil (chopped)


1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown.

2. Remove the tofu and set aside, leaving the remaining oil in the wok.

3. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute.

4. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot.

5. Stir in the chopped basil just before serving.


Peanut Sauce Vegetable Stir Fry with Tofu

Serves 4


1 tablespoon oil

1 small head broccoli, chopped

1 small red bell pepper, chopped

5 medium mushrooms, sliced

1 (12 -14 ounce) package extra firm tofu, cubed

1/2 cup hot water

1 tablespoon vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

cayenne pepper, to taste

3 cups cooked rice


1. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don’t worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.)

2. Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.

3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.

4. Serve over rice, and enjoy!

Recipes from the Ottawa Women’s Show Cooking Demo

Hey all:

Just quickly posting the recipes I made for the Ottawa Women’s show cooking demo!

Bran Muffins

1 cup flour

1.5 cups wheat bran

2 tsp baking powder

¾ tsp salt

½ cup sugar

1 banana

¼ cup neutral oil (like canola)

1 cup soy milk or water

1/3 cup raisins

1/3 cup chopped walnuts

  1. Preheat oven to 375.
  2. Mix the flour, bran and baking powder together in a mixing bowl.
  3. Using a hand blender if you have one (a potato masher if you don’t), mash the banana very well and blend it with the sugar, oil, soy milk and salt.
  4. Spoon into lined muffin cups and bake for 18-20 minutes; 15-17 minutes for mini muffins.


Spicy Peanut Rice

4 cups cooked brown rice

1 tsp fresh grated ginger

¼ cup soy sauce

1/3 cup natural peanut butter

1 tsp chili sauce (like sambal oelek)

2-3 tbsp water

Carrots, celery and whatever other veggies you want, very finely chopped

Sliced almonds (toasted for 8 minutes at 350 degrees)

Put soy sauce, ginger, peanut butter, water and chili sauce in a jam jar and shake to blend.  Microwave (without the lid!) for 30 seconds. Mix sauce, rice, veggies and toasted almonds.


Teryaki Rice Salad

4 cups cooked brown rice

1/4 cup soy sauce

1 tsp fresh grated ginger

1/4 cup agave or brown sugar

1 tsp vinegar

2 tbsp water or orange juice

1 tbsp sesame oil

Carrots, celery and whatever other veggies you want, very finely chopped

Cashews (bought raw, toasted at 350 degrees for 8 minutes, then chopped)

Put soy sauce, ginger, agave, vinegar, water/juice and sesame oil in a jam jar.  Shake to blend. Microwave (without the lid!) for about a minute. Mix rice, cashews and veggies and stir in half the sauce. Add additional sauce to taste.


“Chicken” and Rice Salad

4 cups cooked brown rice

1/2  cup “Veganaise”

2 tbsp prepared mustard

1/4 tsp salt

1/4 tsp pepper

¾ cup finely chopped celery

¾ cup finely chopped faux chicken (try President’s Choice vegetarian chicken breasts!)

¾ cup toasted sliced almonds


Mix Veganaise, mustard, salt and pepper. Stir in other ingredients.  Enjoy warm or chilled.


Why Your Smoothies Suck

When I wrote that plea to Mike Zigomanis to speak at Vegfest, I promised that, in return, I would tell him the secret to making great smoothies.

Photo by flikr user olgucz

I also said I wasn’t going to tell the rest of you. But then I realized my priorities were out of whack; prostituting my culinary secrets to celebrities while leaving my own beloved Ottawa veggies to choke down their crap-tasting smoothies. Very unvegan behavior.

So I’ve decided to spill the beans.

Here goes:

Get out your hand blender and put all of the following ingredients into a large cylindrical container. Old pickle jars work great. You can also use a regular blender if you’re into the whole quaintly backwards thing.

-1 banana
-1.5 cups soy milk or other non-dairy milk of your choice. Except hemp. I mean guys, it’s gross. It just is. Accept it.
-1 cup frozen fruit of your choice. Strawberries and mangoes work best, followed by peaches and raspberries (if you don’t mind the seeds). Blueberries and blackberries are not as good so, if you’re using them, throw in some of the better fruits.
-Add a scoop of Vega if you’re into health and don’t mind the taste of dirt.

photo by Flikr user VegaTeam

Now whiz it all up with your hand blender. Using a brisk an up and down motion breaks up the fruit faster and makes for a smoother smoothie. Just try not to think too much about what you look like while doing it. Regular blender people, turn on your blender and look confused while the blade whizzes pointlessly as the fruit sits unscathed on top.

Now have a taste.

It sucks, right? You’re contemplating adding sugar, but you figure if you do that you might as well just have the piece of coffee cake you really wanted for breakfast. You’re ready to run off to Booster Juice where the “I know something you don’t know” look on the juice-ista kid’s face would make you dump your smoothie on his head if it hadn’t just cost you ten bucks.

Well don’t worry. We’re going to stick it to the little bastard together. Because I’m going to tell you how to transform that bland, vaguely fruit flavoured gruel into a fountain of guilt-free milkshake-like glory.

First, get a bottle of this.

If you get some on your fingers, you'll be tempted to lick it off. Don't.

And when I say get a bottle of this, I don’t mean a bottle of stevia. I mean this stevia specifically. NOW brand liquid stevia extract (not glycerate). The other brands have a fraction of the sweetness, and often a nasty aftertaste.

Now add approximately 10 drops to your smoothie.

Second. Get a good pinch of salt and throw that in too.

photo by Flikr user mollyjade

Now whiz everything up again (regular blender people, your fruit may have melted enough by now for it to work).

Now taste again.

Doesn’t suck anymore, right? Well, it shouldn’t. If it does, add another couple of drops of stevia and/or another dash of salt. Repeat until the magical transformation occurs. I promise it will.

Happy blending everyone!

Learn to cook inCREDIBLE meals with Credible Edibles

It seems like just yesterday that Credible Edibles was one of Ottawa’s hottest veg-friendly cafés, with Judi Varga-Toth and her crew slinging tofu and ladling out soup at a record pace. 

But in a decisive move, Judi recently ceased cafe operations, and converted her business to a full-scale cooking school.  We caught up with the always bubbly Judi to find out more about the vegan cooking classes that she is offering.

Q: Credible Edibles was a pretty fab café. Why the decision to cease cafe operations and focus on the cooking classes?

A: Running a café is a lot of work and very unpredictable. While I had a lot of regular and very regular customers there was a lot a variation from day to day in the number of people who came to the café. This made it difficult to plan and schedule staff. And because the café kept me so busy I was not able to offer cooking classes. My first passion has been to teach and inspire others to create their own wonderful, healthy plant-based meals and I love to interact with people and get to know them better.

Q: What did you learn from the café experience, and how will that be applied to your business going forward?

A: Through the café I learned which dishes were the most popular and these are the ones I am now teaching people to cook for themselves. I also met many, many wonderful people who have become my friends and also participants in many of my classes. The café was a joyful place and proved to me that Ottawans are ready to eat healthy, environmentally-friendly food! I am hoping that the good reputation of the café will help spread the word about the great cooking classes we offer.

Q: Why vegan cooking classes? Who is taking your classes, and who should be taking them?

 A: There is growing evidence that plant-based eating is not only the best option for environmental reasons but also the best for our own health. While I have been vegetarian for many, many years it is the recent movie Forks over Knives that convinced me that plant-based eating was essential to good health. I offered one trial workshop called Forks over Knives last summer and it sold out. Since then I have offered it five times and the interest in plant-based eating keeps growing.

I think many people worry that vegan cooking is complicated or boring or needs too many special ingredients. My classes focus on amazing recipes that you can get on the table as quickly as 20 minutes with basic ingredients you would normally have on hand in your kitchen. I also provide participants with an essential pantry list and a list of places in Ottawa to buy what you need to make plant-based cooking as easy as ABC.

Q: Tell us about what you’re offering.

A: Every month I offer eight to ten classes that introduce people to different aspects of plant-based cooking. I teach most of the classes myself but also partner with other skilled vegan chefs in town to offer a wider range of classes. Each class lasts about 2.5 hours and includes a full meal, four to six recipes, hands-on training using both basic and more unusual ingredients, hand-outs to simplify and demystify plant-based eating and extra food to take home to share with others. The classes range from the introductory Forks over Knives class to specific classes on using soy, legumes, making soups, incorporating chocolate, seaweed and more.

Q: What is your teaching philosophy?

 A: I love to teach and inspire. I believe everyone can cook and get pleasure out of cooking for themselves and others. Every single class includes hands-on cooking rather than just demonstrations. People learn best by doing. I also share tips and suggestions about cooking more healthfully, choosing the best ingredients, where to buy things in Ottawa, where to go out to eat, what books and movies will support your journey and so on. There is also plenty of opportunity for people to learn from each other in my classes. Everyone who attends a class has some experience that benefits the rest of us so I make sure to have time for everyone to contribute. Finally, the most important element is to sit and eat together. Sharing a meal (especially one we all made together) is fundamental to experiential learning. And it is so much fun!

Q: What are your goals for the Credible Edibles cooking school?

 A: My goal is to expand the school to be able to offer more classes to meet the needs of everyone who is interested in transitioning to a more healthful, ecological way of eating. I would also like Credible Edibles to be a place where people come to connect with others making changes to their lifestyles so we can all encourage each other on this path to greater well-being.

 To view the schedule of cooking classes, click here.

Credible Edibles
Slow Food for Fast Lives
78 Hinton Avenue North, Ottawa

Pumpkin-ing things up

By Nadia W.

Fall is in full swing, which in my world means leaves are changing colour and, well, pumpkin. The food blogs that I read have been filled with pumpkin recipes, so I developed a hankering to create something with pumpkin myself…despite my lack of baking pedigree.

I found this great banana pumpkin recipe online. I know, you’re probably thinking, not another loaf recipe. I was planning to attempt a recipe I found for peanut butter chocolate cookies but as I’ve shared on the blog before, I don’t consider myself a baker. In fact, I’ve had little success with baking. So I got spooked. But I did commit to working on my skills, and since banana bread is my one and only specialty, this seemed to be a natural next step.

So when I saw the recipe, I thought hey, this is something I can do. Baby steps. I played around with the recipe a bit by using organic spelt flour instead of all-purpose flour. I also included a half teaspoon of nutmeg, and as I did not have vegetable oil, I used sunflower oil. I also found it was not necessary to add the no- diary milk, as the mixture did not require it.

The end result was a great tasting bread which relaxed my senses as it was baking. I hope you have the same experience if you try it. And I promise my next baking attempt will not be a loaf recipe! 

Pumpkin Banana Loaf

(adapted from


3/4 C vegan sugar
1/2 C maple syrup
1/4 C vegetable oil
1-1/2 C whole wheat flour
1-1/2 C spelt flour
1 teaspoon baking soda
2 teaspoons baking powder

1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cardamom
2-4 tablespoons non-dairy milk (if needed)
1 16 oz. can of pumpkin puree
2 ripe bananas

Preheat oven to 350F. Grease two bread pans .

In a large bowl combine sugar, maple syrup, vegetable oil, baking soda and spices. Add flour and stir well to combine. Now add bananas and can of pumpkin. Dough should be pourable, but not runny. Add non-dairy milk if needed.

Pour into pans and bake for one hour. Cool in pan for 15-20 minutes then remove to wire rack.  Makes two loaves.