Mouth-Watering Vegan Chocolate Chip Cookie Pie

Vegan pie

I made this chocolate chip cookie pie last April and it was a hit at home! Everyone wanted seconds.

Hope you enjoy this recipe!


1/4 cup of coconut oil

1/4 Vegan spread or margarine

1 cup of brown sugar

1/4 cup of plant based milk (soy, almond, etc)

1 tablespoon of vanilla extract

2 cups of all-purpose flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp salt

Vegan chocolate chips

Your favourite Vegan ice-cream


Preheat the oven at 176 degrees C (350 degrees F).

In a large bowl, combine the margarine, coconut oil and sugar until it is like a cream.  Add the milk and vanilla extract and mix until all is well combined then set aside.

In a separate bowl, add the flour, baking soda, baking powder and salt. Whisk everything carefully. Add the flour into the margarine mixture in batches, little by little mixing gently until you have incorporated all the flour. Fold in the chocolate chips (the more, the merrier). Bake for 20-25 minutes at 350F. Take cake from oven, let it cool and then gently, remove it from the pan.

Add  some Vegan ice-cream on top while the pie still warm! Enjoy it with a glass of plant-based milk.

Succulent & Health Sweet Potato Vegan Stew


I love stews because they’re so delicious and satisfying but when you think about local stews, sugar and oil comes to your mind. However,  I have a super easy healthier version that you can make for lunch or dinner in only 10 minutes.  Of course, like everything I prepare it is 100% Vegan.

he greatest thing about this recipe is that you can add any veggies you want BUT onions are the most important ingredient and a crucial one for the gravy.

You all know by now that I don’t use measurements when I cook (except for baking) but I will tell you how I made it. 🙂


2 medium size onions (chopped roughly, NOT small)

1 large carrot (sliced)

1 large bell pepper (cut in long thin strips)

2 or 3 pimentos (chopped finely)

1 large sweet potato (cut in medium-size chunks)

Water (to cook the veggies)

Salt (to taste)

Black pepper  (to taste)

Onion powder (to taste)

All purpose seasoning (to taste)

Oregano/ Italian seasoning (to taste)


In a large frying pan, on medium heat add a very small amount of olive oil (1 teaspoon). If you do not want to use any oil in this recipe, you can do it without as well (I tried both ways and it works).

When it is hot, add your onions and let it caramelize slowly. If you are not using any oil, add a very small amount of water and then add the onions. Make sure to stir the onions around so they can cook evenly, let them brown a bit but don’t burn them otherwise your stew will be ruined!

This step is crucial because it will create the gravy on its own when all your veggies and sweet potatoes are cooking. After that, add the bell peppers and pimentos and mix everything carefully. Add the carrots and mix everything.

Add some water to your pan to cover all the veggies and mix everything carefully, scrape out any pieces of onions or veggies from the bottom of your pan. Then add your sweet potatoes. Add your seasonings, mix everything and then cover until the sweet potatoes are cooked. You might need to add some more water during the process.

However, at the end of the cooking process, you should see a wonderful thick gravy forming (it shouldn’t be as liquid as water). Turn off the stove, let it cool and serve.


Fluffy & Flaky Vegan KFC Style Biscuits

Fluffy & Flaky  Vegan KFC Style Biscuits

There is nothing more comforting that super fluffy, southern buttermilk biscuits! (‘KFC’ sytle). You can eat it with your favourite Vegan ‘KFC’ “chicken” and some fries on the side. Of course, these are treats you can make once in a blue moon, so don’t start making them every day. I’m watching you!

This recipe will yield approximately 6 to 8 small-medium size biscuits. Don’t feel tempted to double the recipe, try it out first and if you like it (which I am sure, you will) you can make more.

So enough with the introduction, let’s start!


2 cups of all purpose flour.

¼ teaspoon of baking soda

1 tablespoon of baking powder

1 teaspoon of salt

6 tablespoons of VERY COLD margarine or Vegan butter (cut it in small pieces)

1 cup of Vegan buttermilk (very easy to make, just measure one cup of VERY COLD unsweetened plant-based milk, add one tablespoon of vinegar, stir and keep it in the fridge until you are ready to use it).

Maple syrup or pancake syrup (optional)


The KEY to the success of this recipe is in the margarine/Vegan butter and Vegan milk. Both need to be VERY COLD, particularly the margarine. So you need to work a little fast, remember we live in the Caribbean so once anything cold is out of the fridge things tend to warm up very quickly. Therefore, if you feel your ingredients are not cold enough, feel free to put them in the freezer for a few minutes. Do NOT take the margarine or milk outside until you are ready.

Preheat your oven to 230 degrees Celsius or 446 Fahrenheit (yep, it needs to be hot).

In a large bowl; combine the flour, baking soda, baking powder and salt. Whisk until well combined. Add the margarine and using a pastry cutter or a fork, cut the margarine into the flour until it resembles crumbs. Add the milk mixture and very carefully mix until it forms a very soft dough (do not overmix). Pour the dough into a light-floured board and knead the dough by folding it in layers (this is an important step because it is what makes biscuits flaky). Fold it around 7 times. You can add a little more flour if the dough is too stick.

Pat the dough out into the shape of a rectangle, if you want high-rise biscuits then your rectangle needs to be thick-ish (around 1 inch). Using a floured biscuit cutter or a cup (as I do) cut out circles like if you are making cookies. DO NOT TWIST THE CUTTER.

Place biscuits in a greased baking sheet and bake for around 13 minutes (mine took 15 minutes, it all depends on your oven). As soon as they are done, you can brush them again with a little margarine if you want (optional).

If you want a nice twist to it, before you bake them brush them gently with maple syrup or pancake syrup if you have, just a little bit. Brushing them with maple syrup will cause your biscuits to brown nicely and will add a very gentle, sweet little touch. So yummy!

The batch I made today is already gone so can’t wait to make more.

Hope you like them! 🙂