It’s that time of year when Chili is a part of fall, Halloween festivities and chili cook-offs! My family often had Chili before heading out to trick or treat.

II wanted to make a new VERY TASTY but different chili, without meat. I chose to use 3 different beans, other veggies and added Caribbean spices to the typical chili seasonings. It turned out SO WELL that my husband had no clue there was no meat. It was a hit with friends and even my grandkids!

My recipe is Caribbean Vegan Chili. Try it! You won’t be disappointed!

(For less spicy chili use smaller amounts of chili powder and cayenne.)

I can’t wait to make this chili again very soon! YUM! 


(Two of my grandkids before heading off to our local chili cook-off.)

 Serving suggestions: GF/vegan crackers or GF/vegan corn bread and salad.



It’s FALL, time for spiced cider, pumpkin anything, trick or treating, but also time for an untraditional but very tasty use of sweet potatoes! This recipe adds a bit of sweetness, fall spices, and SALT! This has such a vibrant taste!


During my life, and for most people I know, sweet potatoes have been mostly used with Thanksgiving dinner, along with ingredients such as brown sugar, marshmallows and lots of butter. When I added this highly nutritious vegetable to my regular meals, I found I prefer sweet potatoes with salt! The easiest way I use them is to peel, slice very thin, then add to an oiled baking pan with lots of salt! For variety I sometimes add onion, garlic, paprika and pepper. Now I’ve learned ways to add sweet potatoes to stews and anything that would usually use potatoes. I have delighted in this tasty vegetable!

Try this recipe and delight your taste buds!

(Enjoy a bit of Halloween from my house!)










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After enjoying my Vegan pies at Thanksgiving, I felt kind of icky. I soon had more food intolerance testing which showed me SO MUCH, including a severe nut allergy. During a recent hospital stay my mind did it’s typical thing, which is creating food. I was able to come up with a way to make a similar type of pie crust so I was anxious to try it out! Also, my cream filling I made at Thanksgiving had nuts. This version DOES NOT =)

We had some after our dinner today – outcome: DELICIOUS!!!

Recipe for No-Nut Pie Crust and Coconut Cream Filling



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My favorite meal of the year is my family Christmas dinner, which traditionally was held on Christmas Eve. Now that my kids have grown and have families of their own I’m happy to find a time near the holidays when everyone can be together! My old traditional meal has changed over time because of the different food intolerances. This year I completely let our traditional menu go and made it new and fun. It included a thick beef stew (made with new things including sweet potatoes) and bread sticks (gluten free, of course!). I did include our traditional Christmas Jello. For dessert I wanted something light and festive, but also something we could all enjoy.

With several different food intolerances, including gluten, dairy, soy and nuts among members of the family, I opted for an eggnog type custard dessert made from my favorite nog – So Delicious Nog Coconut Milk. It’s completely egg and dairy free. The taste is amazing – I think it tastes more delicious than real eggnog! I tried this recipe first with my husband’s regular Meadow Gold Eggnog. It turned out perfect and he loved it! Plus this is quick and easy to make!

I found the So Delicious Coconut Milk at my local health food store. I bought the agar agar on Amazon.

This recipe works well with any eggnog including Silk soy or almond and rice milk eggnog.I used cinnamon sticks as a garnish.

For the recipe go here.


IMG_0919_opt - Edited

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sad turkyI have been dreading Thanksgiving for years. When pie time comes, I try to ignore everyone or disappear. I have missed out on my favorite pies since going casein free. Now that I have learned more about vegan pie crust and fillings I’m very excited for my Thanksgiving dessert this year!

I am so happy with my version of gluten free, vegan pie crust. I use fresh ground almond butter along with other ingredients. It turns out looking and tasting GREAT!


IMG_0803_optMy pumpkin and coconut cream pie fillings are especially exciting! I’m so happy I’ve learned there’s a way to make them with no casein. And I’ve learned the key to thickening/setting the fillings, including refrigerating the pies overnight.


Thankfully I have a new attitude about Thanksgiving with my family this year!

Gluten Free Vegan Pumpkin Pie

Vegan Coconut Cream Pie Filling


Lately I’ve been thinking about Thanksgiving and pie. The past couple of years I’ve felt too overwhelmed to worry about pie for myself. I’ve taken the lazy approach and watched others enjoy their pie, while trying not to show my extreme jealousy! This year I haven’t been too excited – yet. Truthfully, Thanksgiving has never been a favorite holiday or even one that I like – due to the years that I often sat and watched others enjoying their delicious meal while my tummy HURT! But now that I have married kids with families and this year, my FIFTH grandchild, I’m trying to hang in there and possibly do better. So, I’m looking for new ideas for pie. I happened upon this wonderful website during my search. PLEASE know that I don’t take any credit for the following recipe and ideas! I give ALL the credit to ohsheglows.com! Please be sure to check out more of her ideas!

The following recipe can be found at http://ohsheglows.com/recipage/?recipe_id=6006095 along with printing instructions.

for the filling:

  • 2 & 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup natural cane sugar or brown sugar
  • 1/4 cup full-fat coconut cream (or almond milk)*, softened
  • 1 tbsp Earth Balance, softened
  • 1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves

Sweet & Salty Spiced Pecan Crust (Gluten-free)

Absolutely worth every calorie and then some! It’s a bit sweet, buttery, lightly spiced with cinnamon, and enhanced with a bit of salt to bring out the flavours. This crust goes so nicely with the pumpkin pie filling! This crust is very sensitive to changes, so I caution against changing things in the recipe.


  • 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 2 tbsp sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
  • 1 tbsp coconut oil or Earth Balance

The pecans need to be ground very finely until they release their oils and start sticking to the side of the machine (this took me 35 secs exactly in my processor, fyi). You should be able to form a ball with the pecans. If you don’t process the pecans enough the crust will be too dry. With that being said, you don’t want to make pecan butter either!

IMG 4687   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free IMG 4691   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free

After mixing all the ingredients, the dough should be a bit sticky like this:

IMG 4692   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free

You should be able to form a big ball with it. If it’s too dry, add a touch more melted Earth Balance, a teaspoon at a time.

Crumble it into a greased pie dish:

IMG 4693   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free

Press down and outward to form the crust (press firmly!) and pre-bake for 10-12 mins at 350F. Cool for 10 mins before scooping in filling and baking. Make sure you let the pie chill for at least a few hours in the fridge before carefully slicing with a sharp knife.

IMG 4694   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free IMG 4695   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free

Ding, ding, ding we have a winner!

IMG 46791   Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten Free

Happy pie baking and Thanksgiving!

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