Thai Coconut Curry Stew


Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew.  Full of Veggies and Tempeh.

If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source.  It can be used in so many different ways and it is gluten free as well.


Marinade for Tempeh

  • 220 g Tempeh
  • 2 tbsp lime juice & 2 tbsp water
  • 1 tbsp almond butter
  • 2 tbsp tamari
  • 1 tsp sesame oil
  • 2 tsp shredded ginger
  • 1 clove garlic, minced
  • 1/4 tsp crushed red chilis
  • 1/2 tsp ground cumin
  • pinch of cinnamon
  • *Use 2 tbsp coconut oil for cooking tempeh

Ingredients for Stew

  • 1 tbsp coconut oil
  • 2 shallots, minced
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 tbsp Tamari sauce
  • juice of 1 fresh lime
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 tbsp maple syrup
  • 1/2 tsp turmeric
  • 1 cup shiitake mushrooms, stems removed and caps sliced
  • 2 medium carrots, sliced
  • 3 cups baby bok choy
  • *Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges


1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.

2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.

3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.

4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.

Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.



Refreshing Summer Slaw!

Well Summer showed up! 

Came in with a bang here!  The temps are high and so cooking is not so fun when it is hot.

We love a good slaw here and find them so refreshing, especially in the heat of the summer.  They go along so well with just about anything or eat them on their own!

Here is a super delicious carrot slaw that we hope you enjoy as much as we did!

Raw Carrot Slaw with a Lemon-Dijon Herb Vinaigrette


  • 2 cups multi-coloured carrots, julienned (I used purple, orange, red & yellow carrots)
  • 1/2 red onion, finely sliced
  • 1 sweet red pepper, julienned
  • handful of fresh chives, finely chopped
  • handful of parsley, finely chopped
  • 1 tbsp fresh tarragon leaves, finely diced
  • 1 clove garlic, minced
  • juice of 1 whole lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp raw honey
  • 2 tbsp raw pumpkin seeds to garnish



  1. Pour lemon juice into a small glass bowl and slowly whisk in the olive oil. Add garlic, Dijon, and honey and mix until evenly combined. Set aside.
  2. In a medium glass or ceramic bowl combine the carrots, onions, peppers, chives, parsley and tarragon, toss lightly.
  3. Add the olive/lemon vinaigrette to the vegetable slaw, toss until well coated. Add pumpkin seeds to garnish.
  4. You may substitute 1 cup of the julienned carrots for 1 cup of shredded Napa cabbage and replace the pumpkin seeds with sesame seeds for an alternate taste experience.



Hope you enjoy this slaw.  If you’re looking for another fresh summer salad with a little extra added to it, try the Roasted Sweet Potato, Pomegranate and Quinoa Salad!  This one is so good as well but a little added protein to it!

Coconut Onion Rings – Veganized

Well I promised you would see the result of my attempt to veganize The Hungry Elephant‘s Coconut Onion Ring recipe.

They turned out pretty darn good!

Now, I wil probably guess they weren’t as crispy as hers.  I got the coating to be crispy but the overall ring was a little wiggly.

Here’s how we did it if you want to give it a go!


  • A large spanish onion – cut into rings
  • 1 cup of unsweetened, plain Almond Milk
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup of brown rice flour
  • 2 tbsp of olive oil


  1. Cut your onion into rings and separate.
  2. Mix your almond milk and olive oil and whisk to combine.
  3. Mix your coconut and rice flour and whisk together.
  4. Take the rings, one at a time and submerge into the almond milk mixture, then into the coconut mixture.  Now, I did a few just one pass through this sequence, but I found the ones that turned out the best had another go around, so do this twice and I think you’ll find they coat a little better.
  5. Heat up some oil in a fry pan.
  6. Once you have coated a few, and the oil is hot, put the rings in single layer in your pan just long enough to brown a bit on each side.
  7. Then put them onto a cookie sheet where you slide them into the oven on Broil.
  8. I broiled them and they really browned up nicely with a crispy coating on them.

We had fun eating them too!

Thanks again to The Hungry Elephant for the inspiration!

Mango Summer Smoothie Bowl

I couldn’t help but re-blog this one. I’ve had mango on my mind lately and just look at this smoothie bowl ❤ beautiful.

If you get a chance, check out this blog Stunning photos and lovely recipes.

T h e C o o k b o o k L i f e

It’s officially summer – Mangoes are in season! Treat yourself to this cold and creamy smoothie bowl perfect for a hot summer’s day. A naturally sweetened tropical blend of mangoes and coconut to kick start your mornings, a hint of fresh mint and that splash of coconut water to keep you well hydrated. Top it up with a bunch of fresh fruit and granola and you’ve got yourself a quick and healthy breakfast in no time.

View original post 183 more words

Hello May!

Ok…I know…it’s not May yet, but we are excited that it is on the horizon!  May in Ontario means that the weather is getting better, we can get outside more and explore some awesome foods, places, and activities.

So in May, we are going to bring you some Salads and Smoothies!

I know that Salads may not sound too exciting but we hope that these salads will turn any salad hater into a salad lover.  :).

Smoothies…no explanation necessary.  Who doesn’t like a smoothie?  On that note, I did have the most awesome smoothie yesterday at our local smoothie place, The Green Bar, in Hamilton.  Their feature smoothie is PB and Jam smoothie and YES it is exactly how you would think it tastes.  DEEEELISH!!!

One other thing we want to write about this summer is where we like to explore.  Exploration can mean so many different things but I think if it is just somewhere you have never been before, no matter how close or far, you’re exploring!


I mentioned that it is Canada’s 150th birthday and we are very lucky to have such a beautiful country to explore in.  Parks Canada is also giving anyone who wants one, a season’s pass to any Parks Canada.  So we have our pass and we want to hit the road.

One trip we have all booked is a trip to Pie Bird Vegan Santuary in North Bay.  Can’t wait to share this experience with you guys.


We are cleaning off our bikes too and hitting some trails that we hope to share along the way.

Summer also means….

Concert Season!!!

A great line up of concerts in our area is building and it is actually hard to chose!  As we explore live music, we’ll be sharing our experiences along the way and hope you guys enjoy it too.

Can’t wait to get this summer started 🙂

Banana Coconut Pancakes-GF

You put the Banana in the Coconut and mix it all up!

And you get….

Banana Coconut Pancakes…Gluten Free!

Val was busy today making a beauty recipe for some Banana Coconut Pancakes.  They are gluten free too!  In fact, they are flour free 😉

Check these out!


  • 3/4 cup desiccated coconut (finely ground coconut)
  • 1 cup Almond meal
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 3 large eggs
  • 2 tbsp maple syrup
  • 2 medium ripe bananas
  • 1 tsp vanilla
  • coconut oil for cooking
  • Optional: wild blueberries, whipped coconut cream, cashew cream or yogurt for serving


1. In a medium sized mixing bowl add the coconut, almond meal, cinnamon, sea salt and baking powder. Mix until well combined.

2. In a high speed blender or food processor add eggs, maple syrup, bananas and vanilla. Puree mixture until batter is light and fluffy.

3. Pour batter into the dry ingredients and blend until combined.


4. Lightly coat a pan or griddle with the coconut oil on medium heat. Use a 1/4 cup measure to scoop out batter for each pancake. Cook the pancake until bubbles appear on the surface then flip over and continue cooking for another 1-2 minutes or until golden. This batter is more delicate than regular flour based pancakes, so handle each pancake with care. Don’t be tempted to make them larger than 1/4 cup at a time as they are hard to flip over without breaking. Add oil to the grill or pan as you finish cooking the remaining batter.

FullSizeRender copy

5. Keep warm and add fresh berries, cashew cream or yogurt & maple syrup before serving.

*I had frozen wild blueberries that I added to a few pancakes for variety.



Blueberry Donuts – Vegan & GF


Well I tried out a couple of new recipes this weekend.  One did NOT go as planned and was a major flop.  It was going to be an upside down Blueberry Banana cake.  Just didn’t work.  The Blueberries ended up burnt and the cake wasn’t cooked properly.  So I said…screw this cake and went out on my bike.

The sun was shining here this weekend and there were some lovely warmer temperature and I had to get out!

Now, if you follow us on Instagram, you would have seen on Saturday morning that I posted some waffles and blueberries we were having for breakfast.  I tried out this new brand of frozen fruit called Nude Fruit.  Which, you can guess from the name, there is nothing added to these fruits.  They are individually frozen so you don’t get a lump of frozen fruit.


Sunday came and I was not going to let the failure of the cake defeat me.

These delicious blueberries were going to be used for something!

They say to stick to what you know.  I know donuts.

So how about some Blueberry Vegan and Gluten free donuts?

I made both gluten free and non-gluten free so the recipe will have both options 🙂



1 cup of all purpose flour **to make gluten free, I find that brown rice flour and 1 teaspoon of xantham gum works quite well.

1/4 cup coconut sugar

1/4 cup of maple syrup

1 1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup almond or soy milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla

2 tablespoons unsweetened apple sauce (or 1 flax egg) ***I used a flax egg this time

1/4 cup vegan margarine or coconut oil.

1/4 cup of magical blueberries.


  1. Preheat your oven to 350 F.
  2. In a bowl, mix all of the dry ingredients together using a whisk.
  3. In a sauce pan or a glass bowl, mix the wet ingredients together and heat until the margarine or coconut oil is melted.  I have found that a glass bowl in the microwave will work as well as a sauce pan on the stove, but just watch that you heat just until the margarine is melted and not any more than that.
  4. Mix the wet into the dry and mix thoroughly.  Then add in the blueberries, just fold them in enough to mix them.
  5. Into a greased donut pan, put the batter in, preferably pipe it in but will work with a spoon, you will just have to make sure the batter is evenly distributed in the pan.
  6. Bake 10-15 minutes.  The donut should just be golden and spring back at you when you push on them.
  7. Take out and let cool.


Just look at this beautiful donut!!!


The Power of Plants!


We all know this…right?  The fact is most of us don’t get enough.

Val and I like to promote vegetarian and vegan eating because we really believe in it, for a number of reasons.  We also know that no one likes to be lectured.  Nobody wants to have the finger wagging at them to eat your fruits and veggies so we try to give you some options that will be delicious and they just happen to be vegetarian or vegan dishes.

More and more, scientists and researchers are finding that eating a diet rich in vegetables and fruits is the best approach in preventing overall chronic disease.  The evidence based research points to choosing plants rich in color for their high nutrient and antioxidant content for protection against disease.

We know that life gets busy and time is at a premium for most of us, so we wanted to bring you some handy dandy tips on how to maximize your weekly intake of plant based foods!

Believe us, we know it can be a daunting task, especially at first, but the more you introduce them into your daily meals, the easier it becomes and it is a whole lot easier to do this than to fix or live with a chronic disease after the fact.

Look at it from a different perspective; would you rather make easy changes now to improve your overall health for the future, or deal with chronic and possibly life threatening issues later?  It is an investment in you.

and you know what ‘they’ say….


Sooooo….here are 20 tips to bring more fruits and vegetables into your everyday life!cropped-cropped-10552446_10154349923055433_6044061957097440534_n2.jpg

  1. When grocery shopping buy a range of fruits and vegetables so that you have lots of choice throughout the week.
  2. Keep a fruit bowl on your kitchen counter.
  3. Place a bowl of cut up vegetables on the top shelf of your fridge.
  4. Keep fruits and vegetables in the fridge where you can see them.
  5. Use vegetables and fruits that expire quickly first such as berries, asparagus etc..
  6. Stock up on frozen fruits and vegetables so that you have a convenient option available.
  7. Add fresh vegetables and fruit to all meals either in salad, cut-up or in a soup.
  8. Add extra varieties of vegetables when you prepare soups, casseroles or sauces such as grated zucchini, carrots or kale.
  9. Freeze loads of blueberries/strawberries when they are in season or buy in bulk to freeze to use in smoothies, fruit sauces, oatmeal etc.
  10. Choose fresh fruit for dessert.
  11. Increase the serving size of vegetables at meals.
  12. If short on time, try visiting a salad bar at a grocery store to provide a ready to eat option.
  13. Whenever you leave the house to shop or travel, carry fresh fruit and or cut up vegetables for snacking.
  14. Make a large vegetable or fruit salad and seal with a tight fitting lid for multiple serving options.
  15. Pick one new fruit of veggie to try every week.  Some you may like, some you may not, but this will expand your taste and you just may find something you love!
  16. If you have small kids, make a game out of picking a new veggie or fruit for the whole family to try.  
  17. If you’re making fruit smoothies, try adding some greens to them.  The sweetness of the fruits will take away any bitterness you may taste in the greens, especially if you’re giving them to kids.
  18. Salads don’t just have to be lettuce, tomato and cucumber. Trying different greens and adding some berries, nuts, seeds or even some chickpeas or quinoa to your salads will give you a hearty meal.
  19. Try a vegetarian restaurant.  There are some amazing vegetarian and vegan restaurants popping up everywhere.  The best thing about trying out these places is that you get to see just how delicious plant based meals can be.
  20. Start today!  No time like the present to getting on the road to a healthier you.  Small changes you make today can make a huge difference later 🙂 

Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

We are always looking for something fast for dinner through the week.  You get home from work and have somewhere to be in an hour…what do you make?  Also, what can you make that you can take for lunch tomorrow too?

Quinoa-Black Bean-Mango Salad


  • 1 cup quinoa
  • 1 mango
  • 1 can black beans
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt to taste
  • 1 cup chopped greens of your choice (today I used Arugula)
  • 1/2 English cucumber


  1. Cook the quinoa as usual.  I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover.  Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. Then I put in the lime juice and oil and salt to taste.

Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!



Strawberry-Lemon Cupcakes!

Val made cupcakes!!!!


In the mood for something sweet?  This AMAZING recipe will not only satisfy that sweet craving but has no Gluten in it either for all you Celiacs out there…or if you just don’t want to eat the gluten!


  • 1 1/2 cups Almond Meal (finely ground almonds)
  • 1 1/2 cups Coconut
  • 1 large ripe banana, mashed
  • 1 cup fresh strawberries, mashed
  • 3 eggs
  • 1/2 cup coconut milk
  • 1/2 cup pitted dates, diced
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp pure vanilla
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice
  • pinch pink sea salt




  1. Preheat the oven to 400 F.
  1. Place eggs in a medium glass mixing bowl and whisk until light and fluffy. Add the mashed banana, strawberry, coconut milk, coconut oil, lemon juice and vanilla. Let the batter sit for at least 5 minutes, then mix until evenly blended.
  1. In a large mixing bowl, combine almond meal, coconut, lemon zest, pink sea salt and dates.
  1. Add wet ingredients to the dry, combine until evenly blended.
  1. Distribute the batter evenly and bake for 12-15 minutes or until golden brown.
  1. Allow to cool completely before adding strawberry coconut cream.


*****The recipe can be made vegan***** Now Val has tried it with chia and although delicious the cupcake was a little denser than with the eggs.  BUT….I have a feeling that Aquafaba (the brine in your can of chickpeas) may be exactly what we need to use to give them the extra fluffiness.  

So I think this is going on the agenda….try this recipe with the aquafaba!  Keep you guys posted!!!


  • 1/2 cup pureed strawberries
  • 1 cup Plain Greek Yogurt
  • 3 tbsp maple syrup

Whip these ingredients together for a light and sweet icing!


You may use chilled coconut cream by blending a small can of full-fat coconut (drain excess water first before whisking the full-fat) and add 1 tsp vanilla & 2 tbsp maple syrup, whisk vigorously. Add a dollop of whipped cream to each muffin if you are eating them right away or refrigerate and add to muffins as needed.

Or…what the heck…do both 😉

FullSizeRender (1)




Vegan Cinnamon Buns – YouTube Thursday!

You Tube Thursday!!!

We wanted to share a video today from one of our fave blogs, The Minimalist Baker.  We have shared a few recipes over the last year with you guys and can’t say enough good things about this blog.


Ya…I know…What’s not to love.  I will attempt this recipe using gluten free flour perhaps on the weekend.  The whole yeast/gluten free combo actually frightens me!  Believe me, if you have tried as many gluten free baking recipes as I have, and believe me, the majority of them don’t make it to the public, you’ll know what I mean.  But…they say to do one thing each day that scares you…so does this count?  😉

This weekend is shaping up to be still a little on the cold side here, so I think it may be a good time to do some baking of the buns.  Definitely going to give this recipe from The Minimalist Baker a try!

Check out her blog for great recipes and blogging info too!

Gluten Free & Vegan Ginger Cookie

Gluten Free?  check!

Vegan?  check!

Ginger & Molasses Cookie?  check!

Tried out a new recipe for some Ginger and Molasses cookies today and thought I’d share it.

Usually I use brown rice flour but today, I did a mix of brown rice flour and some gluten free oat flour I made from gluten free oats.  Just pulse some oats in a chopper or a food processor; you’ll end up with some nice oat flour that is a little more substantial than the rice flour that tends to be quite fine.


  • 1/2 cup coconut oil
  • 1/2 cup of brown sugar
  • 1/2 cup molasses
  • 1 tbsp grape seed oil
  • 2 tbsp almond milk, unsweetened, no flavour
  • 1 tbsp vinegar
  • 2 cups of brown rice flour
  • 1/2 oat flour
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp cinnamon



  1. Preheat oven to 375F
  2. In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar.  Mix until creamed together.
  3. Add in the molasses, vinegar, almond milk and grape seed oil.  Mix well.
  4. In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
  5. Gradually add in the flour to the wet mixture.
  6. Measure out a teaspoon of dough and roll into a ball.  Set on cookie sheet and flatten with fork. Sprinkle some granulated sugar on them and pop them into the oven for 5 minutes.
  7. Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!


Lemon Rosemary Scones – Vegan and Gluten Free

Time for some lemony goodness!

Attempt number two at gluten free scones!  This time we are going lemon and rosemary combo.

Adapted from The Minimalist Baker scone recipe, we ended up with a delicious scone that is amazing for breakfast or for a dessert.  The recipe is vegan.  My husband, who is the Celiac tester, enjoyed his with some lemon curd that we had purchased, but it was not vegan.

The Minimalist Baker has a wonderful Lemon Curd recipe that is vegan as well.



  • 1 flax egg or 2 tablespoons of apple sauce, which is what I used this time
  • 3/4 cup  unsweetened plain almond milk
  • 2 cups of brown rice flour
  • 1 Tbsp baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 1 Tbsp  fresh rosemary , roughly chopped
  • 6 Tbsp room temperature coconut oil or vegan butter
  • 2 Tablespoons of lemon juice
  • 1 teaspoon lemon zest


  1. Preheat oven to 400 degrees F  and line a baking sheet with parchment paper .
  2. Prepare flax egg in a small mixing bowl, or use apple sauce and mix with almond milk, then add the lemon juice and zest.
  3. In a separate mixing bowl, brown rice flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax or apple sauce -almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage, if they last that long.  Our are gone!!!

Baby it’s Chilli Outside!

Heading into the middle of March and we are freezing our buns off here!

March gives us almost every season in one month!  This March is no different.  We’ve had beautiful warm weather, thunder storms, snow, and now the temperatures have taken a plunge and we are back to bundling up!

Warm up with some Chilli!  Val’s Veggie Chilli


  • 1 tbsp cumin seeds
  • 2 tbsp olive oil
  • 1 medium yellow onion, peeled & chopped
  • 1 large red bell pepper, chopped
  • 1 large carrot, diced
  • 1 cup cremini mushrooms, quartered
  • 1 medium zucchini, diced
  • 4 cloves garlic, minced
  • ¼ cup chili powder
  • ¼ tsp cayenne pepper
  • fresh ground black pepper, to taste
  • 1 small can chick peas, rinsed and drained
  • 1 small can great northern beans, rinsed and drained “
  • 1 small can red kidney beans, rinsed and drained
  • 1 small can black beans, rinsed and drained
  • 2 ½ cups water
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tbsp dark cocoa powder-try ‘Camino’ brand in health food section for high quality cacao
  • large can of diced tomatoes
  • juice of one fresh lime
  • Avocado for garnish



  1. In a large pot, warm olive oil over medium heat.
  2. Add onion, red pepper, grated carrot and saute until onion becomes translucent.
  3. Stir in garlic, chili powder, cumin seeds, cayenne and pepper.
  4. Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the lid and add mushrooms & zucchini; simmer for another 5 minutes.
  5. Add remaining ingredients and blend well. Simmer for 40 minutes
  6. Remove from heat and serve immediately.
  7. Serve over brown rice and top with diced avocado.


Val’s Veggie Chilli will warm you up on these last cold days of the winter and stick with you, giving you some super energizing goodness!


Vegan Soft Pretzels

You heard me…yeh…soft pretzels and they are vegan.

Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.

Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe.  Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me.  One day…I will muster the courage to give this recipe a try and make it gluten free too.


BUT FOR NOW….we’ll just stick to the vegan part…

2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread.  I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt

Other Ingredients:

7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling


1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes.  You should see it getting a foamy on top.

2. Mix in the melted Earth Balance and the flour.  I placed my dough in the stand mixer and used the bread hook to mix it up.  Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm.  Leave it!  Don’t even look at it!  lol  Let the dough rise for about an hour and get it to double its orignal size.

3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.

4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.

5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces.  Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.

6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.

7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.

8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.

9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time.  I found that this was really important…to rotate the sheet. This step made for even baking.

I’m not going to lie…these were amazing.  We have some hard core bread lovers in the house and they loved them!

Definitely going to make these again…and I will try the gluten free version just to see if they work too.


This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it.  If you haven’t visited this blog before, click that link and check it out!  Lots to read and great content to share!