​Whether it's pumpkin season or pruning season this pumpkin chai is sure to make you say "Mmmm...".

What you'll need: Black tea bag, tea kettle, small pot, and cup and the fallowing ingredients:
1/2 cup hot water
1 black tea bag
1 cup milk (your choice of type)
1/4 teaspoon vanilla 
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin spice
1/4 teaspoon ginger
1/8 teaspoon black pepper 
3-4 sprigs of clove
1-1.5 tablespoon  maple syrup 
1-2 tablespoon of pumpkin puree (the more you add, the thicker the beverage 
*I used 1 tablespoon.

1. Pour 1/2 cup of boiled water in a cup and place the black tea bag in it and put it to the side to to steep 5-7 minutes

2. Place 1 cup of milk and all the spices mentioned above (except the pumpkin puree) in a small pot. 

3. Simmer on low heat as you stir the spices. 

4. After the black tea has steeped, pour it gently into the pot with the milk and spices. Feel free to allow the tea bag to steep in the mixture.  

5. Stir in the pumpkin puree and maple syrup (or your choice of sweetener) until everything looks to be blended well and smooth. 

6. Turn the heat off and slowly pour liquid into a cup.

7. Give it a couple stirs or use a frothing device for an even creamier texture. 

8. Let sit for a 1-2 minutes then enjoy.

Notes: Allowing the drink to settle for a moment or two allows the flavors to blend. 
             You can leave the clove sprigs in the beverage or taken them out.
             For a thinner beverage run it through a strainer before enjoying. 

A simple quick snack to celebrate pumpkin season, or any other time of year!
 
You'll need:
1 table spoon of olive oil
8 ounces of raw pumpkin seeds (shelled or unshelled)
Salt 

1. Pre-heat the oven to 350 °F or 176 °C. 
1. Grab a medium (typically 9'x13') baking sheet.
2. Pour a table spoon of olive spoon on the baking sheet and spread it around.
3. Pour pumpkin seeds onto the baking sheet and spread them around. 
4. Sprinkle salt over the pumpkin seeds. 
5. Use a spoon to mix the seeds in with the olive oil and salt. 
6. Bake for 6 minutes, pull them out the oven, and mix them around on the baking sheet.
7. Bake another 6-7 minutes (depends on how crunchy you want them).
7. Pull them out of the oven again, let them cool, and enjoy.  

Note: 
You'll hear pumpkin seeds start to *POP* and when you pull them out of the oven.
​If you leave them on the baking sheet they will continue to roast.  

Somewhere in-between American Eggnog and Puerto Rican Coquito... it's delicious. 

Here's what you need:
3 cups filtered water (use 2 cups instead for a thicker nog)
1 cup cashews after soaked in hot water for 45minutes
1/2 cup shredded coconut
3 tablespoons maply syrup
​1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon grounded clove (equal to or lesser of a tiny piece of clove ungrounded)

1. Place all ingredients in a blender. 

2. Blend on high. 

​3. When smooth, pour straight into your glass. If you're not a fan of pulp, pour through a cheese sock.  

Option to sprinkle cinnamon and sugar, shredded coconut, or chocolate drizzle on top. 

For a holiday kick, add a shot of Markers Mark Bourbon.. 

Viola and enjoy.

This recipe was inspired by a morning with wind chills below O degree Fareinheit. Which was too cold (for me) to leave the house for a day at the cafe. 

The chocolate wasn't measured. The milk wasn't either. The coffee was brewed for 4 and poured into a glass over a spoon... Let's just call it kitchen play. Oh, and I used a make shift double broiler.

1. Crush some peppermint on a plate and put aside.  

2. Place water in a larger pot. 

3. Place a smaller pot in the larger pot. 

4. Turn stove to low heat.

5. Place some of your best holiday chocolate in the top pot and watch as it starts to melt. 

6. Stir in some oat milk (Start with a small pour... then add more as preferred to thin out the mixture.

7. Stir in some of the crushed peppermint to your desired amount.

8. Allow the peppermint to slowly melt into the chocolate. ​

9. Dip a cup or glass into the mixture to cover the rim. 

7. Then dip it into the crushed peppermint on the plate. 

8. Pour 1 part chocolate mixture, 2 parts fresh brewed coffee into your cup or glass.

9. Viola! 

If using a glas, pour the hot liquids slowly over a spoon as to not break the glass. 
 
Instead of peppermint, you have the option to decorate the rim in crumbled chocolate pieces or cinnamon and sugar.
​

I was so excited to get this recipe posted because almost every no-bake vegan cheesecake recipe I found online either had soy in it or needed to be served frozen. Which my thoughts were, "Not everyone wants soy" and "If it's frozen, isn't that more of a frozen dessert?". Which is fine but my heart longed for a cheesecake similar to the no-bakes my grandma made when I was a child. So here I am offering to you the chance to enjoy such a thing. (Updated photos to come.) 

You can use this recipe as a base for a flavored no-bake cheesecake to enjoy on its own. The flavor is pretty mellow. See notes at the bottom for additional ZING, like using blue berry preserves or chocolate syrup! 

Here's what you need:
1 cup cashews that have soaked overnight
1 and 1/2 tablespoon lemon juice
Sprinkle of lemon zest
1 teaspoon vanilla extract 
1/3 cup coconut cream
1 teaspoon maple syrup
1 Graham cracker pie crust

1. Place all ingredients in blender, except the crust. 

2. Mix ingredients on high until smoothie like texture.

3. Pour into the crust. 

4. Refrigerate for at least 2 hours.

6. Refrigerate longer if needed or enjoy. ​

You can do so much with this recipe. I enjoyed mine with blue berry preserves. You also have the option to add chocolate drizzle or other fruits and toppings. 

If you're looking to make a pumpkin, chocolate, or other flavored cheesecake... add these ingredients when blending. Remember, you may want to add them in small amounts because you always add more for desired taste.​

1. Place all ingredients in a blender and mix on high. 

2. After blending, pour mixture into a pot and turn on low heat (simmer).  

3. Stir mixture until it starts to form a ball. This should take around 5 minutes on low heat. 

4. Take the bowl of cheez and place in a bowl. 

5. Refrigerate for at least 4 hours. 

6. When ready, take chez ball out of fridge. It should be firm on the outside now.

7. Gently flip bowl and/or use a thin utensil if needed, to place cheez ball (round side up) on plate. (You may have to pat it into a ball form if it's still a bit moist.)

8. Decorate and enjoy!

Option to use a wax paper to line bowl to make transfer to plate easier after refrigeration.

Cover your cheez ball with Italian herbs or spices like rosemary or chives, or crushed nuts.  

This cheez ball is a bit creamy. If you want something less sticky for easy rounding... add 4 tsp of cornstarch instead of 3. This may shorten time on the stove. 

This banana bread is a great recipe for anyone learning to bake or who's a legendary baker. You can use bananas that are ripe (or a little more than ripe) and there are many additions you can add to the recipe to spice it up! Please see notes at the bottom.

What you need:
3 bananas
1 cup white sugar
1 egg's worth of replacer (I used Bob's Red Mill Gluten Free Egg Replacer)
1/4 cup melted vegan butter
1 and 1/2 cup of all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt

1. Pre-heat oven to 325 degrees Fahrenheit 

2. Place the dry ingredients in a large bowl. This includes the sugar, flour, baking soda, and salt.

3. Place the wet ingredients in a blender. This includes the bananas peeled, egg replacer, and melted vegan butter. Blend the ingredients on medium until smooth. Your blender may have settings like "milkshake" or "smoothie", either of these settings is fine. If you don't have a blender, mash up ingredients in a bowl.  

4. Once blended, slowly mix wet ingredients into the dry ingredients. 

5. Stir all ingredients together. Just enough to mix in the flour. Do your best not to over stir.  

6. Grease and flour an 8x8 baking pan.

7.  Pour mixed ingredients into the pan. 

8. Place in the oven for 50 minutes. 

9. Prick bread with a toothpick or thin knife to check for goo. Depending on how much goo is on the toothpick, bake for another 5 minutes, but no more than another 10 minutes. (You don't want to go over 60 minutes max total bake time!)

Notes: Depending on the type of oven you have the bake time may vary. Please use your best judgement. 

Optional ingredients: walnuts, chocolate chips, cinnamon, clover, nutmeg, or cardamom. 
 
I sprinkled cinnamon and sugar on the top of my bread BEFORE baking. It added a sweet crispy coat on top. ​

If you like Irish Coffee this is a must taste! It's quick, only takes a few ingredients, and can be enjoyed before work, at brunch, or during the holiday season. 

1. Add 3/4 cups of fresh brewed coffee to a cup.

2. Add 2 teaspoons of maple syrup. 

3. Add 1/4 cup of oat milk. 

4. Stir and enjoy, or option to add 3 tablespoons of irish whiskey. 
​
5. Enjoy! 
​

There are many types of pho. Influenced by history and place (Vietnam, Japan, China), grandparents, and new age chefs. 

This recipe is a mix of Vietnamese broth, Japanese noodles, and American culture. It's a simple dish full of nutrient rich vegetables, spices, and herbs that's quick, simple, and full of flavor. Ingredients include: Udon organic wheat noodles, Acid League Both Bomb, water, mushrooms, red onion, bok choy, and scallions. Optional add-ons: fresh carrot, fresh cilantro, fresh cucumber, sliced lemon, fresh mint and ginger (fresh or powder).   

1. In a medium size pot add 6 cups of (filtered) water and 6 tablespoons of Acid League Pho Bomb. 

2. Chop up the mushrooms, red onion, bok choy, and scallions and add them to the water. Just enough to cover the surface. (Amount may vary based on the size of your "medium" pot.)

3. Turn on heat to low.

4. Allow broth with vegetables to simmer about 15 - 20 minutes. 

5. While broth is simmering, plate the add on vegetables and herbs. Put aside for later. This includes the mint, cilantro, cucumber, carrot, lemon, and fresh ginger if you have it.

8. Drain water from noodles after 7 minutes of boiling.

9. By this time, your broth should be ready.

10. Add your broth, noodles, and add-ons of your choice to a bowl.

11. Use powdered ginger, black pepper, and/or crushes red peppers for some heat. 

12. Taste, eat, enjoy!

This is a quick and simple recipe for blueberry preserve. It's a treat to top on breads, cakes, and ice cream. Bonus, you don't need pectin for this recipe. It uses just 3 ingredients: blueberries, sugar, and lemon. Optional: lemon zest.

1. Put 3 cups of fresh (or frozen) blueberries into a medium size pot on the stove. 

2. Add 10 tablespoons of granulated sugar. 

3. Add 4 tablespoons of fresh squeezed lemon juice. 

4. Option to add some lemon zest. 

5. Set stove to medium high until bluerries start to boil.

6. Once berries are boiling, turn down the heat, and start to mash up the blueberries. 

7. Simmer on low heat for a total of 15 - 20 minutes. 

8. Stir and mash the berries as they continue to soften. 

Berries will start to look more like jam/preserve. 

9. Once berries have simmered for the 15 - 20 minutes, turn off the heat, and allow them to cool. 

This can be a good time prepare what food you'd like to dress up with the preserve.

10. Once cooled, you can use your preserve or jar your preserve and place it in the fridge.

Bon Appetit!