Vegan Cheesy Stuffed Mushrooms

This cheese stuffed mushroom appetizer is the bomb forrrr sure! I recently discovered Nona's brand of creamy cheese sauces, so I've been having quite the time in the kitchen! For a while there, I steered away from cheese (for no particular reason) other than I didn't necessarily see a reason for faux cheese in my diet. I wasn't a huge fan of cheese even pre - vegan so I guess I had the mind set of "why start now," if I don't feel as though I'm missing anything. 

Now as I expand my vegan repertoire, I'm thrilled to reintroduce 'cheese' back into my diet, which now means finding the right flavours and ingredients! This recipe uses Nona's carbonara; a subtle bacon flavour which definitely compliments the caramelized onions, chives, and of course, CHEESE!

Prep Time: 5 min  Cooking Time: 40 min  Total Time:  45 min Servings: 12 Mushrooms


  • 12 Button Mushrooms
  • 1/2 Cup Cheese Sauce (I use Nona's Carbonara)
  • 2 Tablespoons Olive Oil (I used leftover marinade from a can of artichokes) 
  • 1 Onion (sliced)
  • 10 Cherry Tomatoes (halved)
  • 1 Teaspoon Dried Chopped Chives


Step 1: Preheat oven to 350°F. Grease cooking pan. Hollow out mushrooms and place in pan. Fill with cheese, and top with chives. 

Step 2: In a small sauté pan, add oil and sliced onion. Let caramelize on medium heat for 5 minutes. Add tomatoes, and let sit on medium heat for another 5 minutes. 

Step 3: Add onions and tomatoes to mushrooms, and bake for 30 minutes. Set your oven to broil for another 5 minutes. 


Black Rice Veggie Rolls with Peanut Soy Dipping Sauce

Prep Time: 10 min  Cooking Time: 15 min  Total Time:  25 min Servings: ~10


  • 1 Cup Uncooked Black Rice (I used Village Harvest Black Rice!) 
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Sesame Seeds
  • Rice Paper
  • 1/2 Red Pepper Julienned 
  • 1/2 Carrot Julienned
  • 1/3 Cucumber Julienned 
  • 1/2 Cup Mint Leaves 
  • 1 Cup Spinach
  • 1 Tablespoon Peanut Butter
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Agave 
  • 1/2 Teaspoon Hot Sauce


Step 1: Add black rice to 2 cups boiling water. Cook on medium-high heat for 15 minutes or until rice is softened. Add coconut oil and mix until melted. Remove from heat. 

Step 2: Add sesame seeds to rice mixture and let cool. 

Step 3: Set up a plate with hot water, and a flat surface for rolling. Make each roll one at a time, by placing the rice paper on the plate of hot water, letting it soften for ~30 seconds. Remove from liquid and place on flat surface. Add ~1/2 cup of rice, 2-3 pieces of each vegetable, 2 mint leaves, and ~6-8 leaves of spinach. Fold the bottom edge up over the filling, then the two sides in, then roll up till all the rice paper is used. 

Step 4: Mix together peanut butter, soy sauce, lemon juice, agave (you can use honey as a substitute), and hot sauce (add more depending on your taste buds!), for dipping. 

Good Morning Carrot Quinoa Cups

Shout out to Village Harvest for partnering up with Myfitlittlefoodie, for an amazingly delicious giveaway! Head over to Instagram and find @myfitlittlefoodie for all the details! The winner will receive 5 village harvest grain packs, along with a tote bag for environmentally friendly grocery shopping! But let's be real, if you try the carrot quinoa breakfast recipe below, you're already a winner. Giveaway ends February 25th!

Prep Time: 5 min  Cooking Time: 15 min  Total Time:  20 min Servings: 4


  • 1 Cup Regular Quinoa  
  • 2.5 Cups Unsweetened Almond Milk
  • 1 Cup Grated Carrot
  • 1 Teaspoon Grated Nutmeg (I grate this stuff fresh into the pot and I swear it makes a difference!)
  • 1/2 Teaspoon Cinnamon 
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Coconut Oil
  • 1/2 Cup Crushed Walnuts
  • 3 Tablespoons Maple Syrup
  • 4 Tablespoons Applesauce


Step 1: In a large pot, add quinoa, almond milk, and carrots. Leave on medium - high heat under mixture starts to bubble. Cover and let sit on medium heat for 5 minutes. 

Step 2: Add nutmeg, cinnamon, and salt to pot, and let sit on medium heat for another 5 minutes covered. 

Step 3: In a small sauce pan, melt coconut oil and add walnuts and a pinch of salt. Let toast on medium heat for 5 minutes. 

Step 4: Add maple syrup and applesauce to pot and stir. Let sit for 5 minutes covered. Uncover and stir. Scoop mixture into cups and top with toasted walnuts.

3 Flavour Croutons; Sweet, Savoury, & Fresh

Prep Time: 10 min  Cooking Time: 25 min  Total Time:  35 min Servings: ~3 Cups


  • 8 Slices of Bread (I use 12 grain)
  • 6 T Olive Oil 
  • Salt (to sprinkle)
  • Pepper (to sprinkle)

Sweet Balsamic

  • 3 Tablespoons Balsamic Vinegar 
  • 2 Tablespoons Rosemary 

Spicy Sriracha

  • 3 Tablespoons Sriracha
  • 1 Tablespoon Chili Powder 

Freshly Lemon

  • 2 Tablespoons Lemon Juice 
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Thyme


Step 1: Preheat oven to 350°F. Slice bread into small squares, ~ 2cm X 2cm.

Step 2: Separate bread into 3 small bowls. Drizzle each bowl with 2 tablespoons of olive oil (each). Sprinkle each bowl lightly with salt and pepper. 

Step 3: Add balsamic vinegar to your first bowl, mix well with hands (or spoon). Add rosemary and stir.

Step 4: Add Sriracha to second bowl and mix well with hands. Sprinkle with chili powder and stir. 

Step 5: Add lemon juice to third bowl and mix well with hands. Sprinkle with garlic powder and thyme, and stir. 

Step 6: Spread croutons onto baking sheets, and bake for 15 minutes. Flip croutons, and bake for another 10 minutes. 


Spinach Artichoke Vegan Cashew Cheese Dip

I am officially in love with this cashew cheese spinach artichoke dip! It's the perfect appetizer/addition to a wine and "cheese" night! Plus, you can enjoy it hot or cold! I brought it to work, and it was a big hit, even with my "non vegan" friends... haha! You can even try using it to top off power bowls and buddha bowls! 

Keep in mind, this recipe calls for marinated artichoke hearts. If you're planning on using regular hearts, try adding 1 Teaspoon of salt and 1 Teaspoon of pepper for added flavour! This recipe also calls for unsalted roasted cashews, that DON'T need to be soaked, as some cashew cheese recipes require. However, you can use soaked cashews for a creamier consistency. Frugality note: I buy cashew "pieces" which are much cheaper than buying full cashews (and we're blending them anyways)!

Prep Time: 5 min  Cooking Time: 30 min  Total Time:  35 min Servings: ~ 3 Cups


  • 1 Cup Unsalted Roasted Cashews
  • 1 Cup Unsweetened Rice Milk (any non dairy milk will do)
  • 1/4 Cup Nutritional Yeast
  • 1 Teaspoon Basil 
  • 4 Tablespoons Lemon Juice
  • 2 Tablespoons Minced Garlic 
  • 2 Cups Artichoke Hearts (preferably marinated hearts)
  • 2 Cups Spinach 
  • 1/4 Cup Bread Crumbs (optional)


Step 1: Preheat oven to 350°F. In a food processor, blend cashews, rice milk, and nutritional yeast until smooth. Add basil, lemon juice, and minced garlic and fully blend. 

Step 2: Add artichoke hearts and spinach, and pulse until well mixed for approximately 5 minutes. 

Step 3: Bake for 25 minutes. Top with bread crumbs (optional), and bake for an additional 5 minutes. 

Chocolate Peanut Butter Pumpkin Spiced Cups

To say these peanut butter pumpkin spiced cups are addicting would be an UNDERSTATEMENT! Guys, I cannot stop... I'll admit, as a kid, those sneaky little Reese's PB cups were my weakness, but with becoming vegan, comes great responsibility. In other words, no hoarding candy bars off the shelves in the checkout line at grocery stores. It was only a matter of time before I brought this chocolate peanut buttery goodness back to life. This seriously simple recipe is definitely one for the win. Perfect for gifting, snacking, entertaining - you name it!

Prep Time: 10 min  Cooling Time: 20 min  Total Time:  30 min Servings: 12 Cups


  • 4 Cups Chopped Dark Chocolate
  • 4 Tablespoons Coconut Oil 
  • 1/2 Cup Smooth Peanut Butter
  • 1 Tablespoon Pumpkin Spice 
  • 1 Teaspoon Salt 
  • 1 Cup Puffed Quinoa 


Step 1: In a small mixing bowl, melt 2 cups of chocolate in the microwave, stirring every 30 seconds for 2 minutes. Add 2 tablespoons coconut oil and heat for another 20 seconds. Fill each muffin cup with 2 tablespoons of chocolate mix and set in fridge for 5 minutes. 

Step 2: In a small mixing bowl, add peanut butter, pumpkin spice, and salt, and stir until blended together. Add puffed quinoa and mix evenly, to create cup filling.

Step 3: Remove muffin tray from fridge, scooping a teaspoon of filling onto each puddle of chocolate, pressing down slightly. 

Step 4: Melt the remaining 2 cups of chocolate and 2 tablespoons coconut oil as done in step 1. Top each muffin cup with chocolate mixture, fully covering filling. Place in fridge for 20 minutes or until hardened.

Savoury Vegan Chickpea Omelette

My first time trying a chickpea omelette was in Guelph at this cute little cafe near the downtown area, and it was DELICIOUS! So tasty that I just had to ask the chef about her recipe. It escapes me now, but I was more interested in the HOW, because my eager but unknowing brain thought - "gee, how do you make an omelette out of blending chickpeas?" Silly rabbit... 

After playing around with different spices and ingredients, I found the perfect base! Then of course, you can fill your omelette with pretty much anything that suits your taste buds! One of my personal favourites is adding cashew cheese (recipe here)! 

Prep Time: 5 min  Cook Time: 10 min  Total Time:  15 min Servings: 2 Omelettes


  • Mixed Vegetables (I used onion, spinach, mixed peppers, cherry tomatoes, and minced garlic)
  • Coconut Oil
  • 1 1/2 Cup Chickpea Flour
  • 1/2 Cup Nutritional Yeast 
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Paprika 
  • 1 Teaspoon Baking Powder
  • 1 Cup Almond Milk
  • 2 Tablespoons Apple Cider Vinegar 


Step 1: Heat coconut oil in a sauce pan, and sautee vegetables of your choice. Remove from pan.

Step 2: In a large mixing bowl, add flour, nutritional yeast, salt, pepper, garlic powder, basil, paprika, and baking powder, and mix. 

Step 3: Add milk and apple cider vinegar, and whisk until smooth (You should finish with a pancake batter-like consistency). 

Step 4: Grease pan with coconut oil, and set to medium heat. Fill pan with half the batter and spread like a pancake. Let cook until bubbles form on surface, and omelette becomes easy to flip. 

Step 5: Flip omelette, and cover half with cooked veggies. Fold omelette in half, and serve!

Cherry Cheesecake Vegan Ice Cream

I'm hooked! Who would have thought making vegan ice cream was so simple!? My first time experimenting with coconut milk ice cream turned out great, which only fuelled my desire to try new flavours! (Check out my recipe for chocolate coffee ice cream here!). Seeing as I am without an ice cream maker, all of the magic happens using an electric whisk and a food processor! I use dates for natural sugars, and to ensure that the final product comes out a little more creamy and a little less (rock hard) frozen. Everything else is for the flavour!

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan


  • 2 Cans Coconut Milk (Refrigerate overnight, and use separated top thickened portion; approximately top 1-2 inches of contents)
  • 1/2 Cup Almond Milk
  • 1 Cup Pitted Dates
  • 1 Teaspoon Vanilla
  • 1 Cup Chopped Frozen Cherries (You can use fresh, but you'll need to pit each cherry)
  • 1 Pie Crust Crumbled (~ 1 Cup)


Step 1: Scoop separated coconut milk into a large mixing bowl. Whisk for 5 minutes until you reach the consistency of whipped cream (I used an electrical mixer!). Set cream in fridge until needed. 

Step 2: Blend dates in a food processor, slowly adding almond milk until smooth. Add vanilla and mix. 

Step 3: Pour contents into large mixing bowl with cream. Fold using a spatula. Add chopped cherries and pie bits, stirring until fully mixed. 

Step 4: Line pan with parchment paper, and pour in ice cream mix. Place in freezer, stirring every 30 minutes for 2 hours. This helps to aerate the dessert, so that the ice cream turns out softer. Place plastic wrap onto ice cream for storage (to avoid freezer burn).