Guacamole and Sweet Potato Fries


sweet potato fries + guacamole


1. Mash an avocado

2. Add greek yogurt and spices [garlic powder, sea salt, paprika, chili powder, cayenne pepper]

3. Garnish with onion

*Greek yogurt is optional, of course

Sweet potato fries:

1. Slice sweet potato & coat with oil + seasonings

2. Bake at 375 for 10 min, flip, 10 more min

sweet potato fries + guacamole


Chickpea flatbread – so easy!!

Dips & spreads, Entrees, Snacks

I finally bought a bag of chickpea flour today and I’m so glad I did. 

 Chickpea flour is so versatile, cheap, and nutritious!

aaaand it only requires water. Say wha?

Pictured above is before mixing. The bowl contains chickpea flour, water, and spices (garlic powder, sea salt, paprika, chili powder, and cumin)

I can’t believe how easy this was. 

Just mix and pop in the oven for 15-20 minutes and voila, an interesting, tasty “flatbread.”  

chickpea flatbreadI was shocked when I saw that it looked like this, but felt like a very thin layer of a moist cake. It’s an interesting food. 

I initially intended to make mini veggie pizzas, but I was hesitant to potentially waste my veggies on something that could have failed, so I added them after baking.   

 I topped them with thinly sliced avocado, tomato, jalapeno, cilantro and fresh basil. Yum!

After devouring a mini flatbread/pizza, I whipped up a garlic tahini soybean paste dressing.

 I am pleasantly surprised and happy about the outcome. Chickpea flour rules.

Chickpea flatbread / pizza crust


⅔ c chickpea flour 

⅓ c + 1 tbs water

Spices – anything you want; I used garlic powder, paprika, chili powder, cumin, and sea salt 


1. Preheat oven to 375

2. Mix everything in a bowl

3. Prepare baking sheet

4. Add mixture to baking sheet and try to spread evenly with a spoon or your hands

5. Bake for 15-20 minutes 

6. Top with herbs or veggies and enjoy!
***also, I experimented with the chickpea flour + water mixture a couple different ways & they all worked!

Method 1:

All I did was mix 1/3 c chickpea flour, 1/3 c water, and ⅛ tsp baking powder and it became a very thin batter, like the consistency of pancakes, and I poured it into the skillet to find that pancakes, crepes, dosas, etc are all totally doable:)

Method 2:

I also mixed ⅓ c chickpea flour, ⅓ c water and poured that into the skillet. They came out as slightly thicker but not a very noticeable difference.
Pure awesomeness.

Vegan Crackers + Hummus

Vegan Cheese Crackers + Hummus


Vegan Crackers + Hummus

I’ve been experimenting with making vegan crackers lately.

& it isn’t that difficult.

It’s definitely a challenge, but totally worth it!

This was my third time making vegan crackers and I have to say, it’s getting easier with each trial.

I was even able to come up with this recipe from scratch! I’m very proud of myself because I always wondered when do bakers learn to just whip up something real quick.

Well, now I know that a spontaneous trip to the kitchen can lead to beautiful, tasty creations.

I was so excited when the dough formed that I had to get proof:


Next, I decided to make them EXTRA cheesy so I used this tasty seasoning that I’ve been messin’ around with.



After dousing the dough with the seasoning, I rolled over the dough with the rolling pin a few more times to fully incorporate the spices into the mix and to get the dough as thin as possible.

***I know it’s hard to see, but I rolled the dough until it was almost transparent, which was the perfect thing to do for this recipe, as the cracker came out very crispy and crunchy.

Next, I transferred the dough to a baking tray, cut out the shapes of the crackers with a pizza roller, and put the tray in the oven at 350 degrees F.

After baking for not even 6 minutes, they came out looking like this:

Vegan Crackers

I didn’t even have to worry about the crackers sticking to the tray! They are just marvelous.

Vegan Crackers

This is how thin my crackers turned out:

Vegan Crackers

Please excuse the seasoning under my nails 😛

The outcome:

Vegan Crackers

***not gonna lie – it took me a long time to like nutritional yeast and accept it as “cheese,” it tasted nothing like cheese and I was sad & alone with a sad naked omelette, but now, here&now, I love it. It’s definitely cheesey, you’ve just gotta combine it with some spices and use a lot of it! Horay for deactivated bacteria!

This was the perfect amount for one person! Definitely more than what you’d get in one of those standard bags of Doritos.

Also, I probably shouldn’t have eaten them all in one sitting, but I couldn’t resist!

I will be working on this recipe, more and more. I will perfect this one.



• 1/3 c All Purpose Flour + more for flouring surface

• 1/8 tsp Salt

• 1/4 tsp Baking Soda

• 1/8 tsp Baking Powder

• Flax seeds

• 1/6 c water

• Cheesy Seasoning: 3 TBS Nutritional Yeast + 3 tsp Garlic Powder + 3 tsp Paprika + 1/2 tsp Salt


  1. Mix dry ingredients in a bowl
  2. Sprinkle flax seeds into the mixture
  3. Add water
  4. Combine with a spoon or your hands until you have a dough – it was sticky so I put flour on my hands
  5. Roll out as thin as possible on a floured surface
  6. Mix seasoning in a separate bowl and sprinkle all over the dough
  7. Use the rolling pin to ensure the seasoning is pushed into the mixture
  8. Flip the dough and repeat
  9. Slice your crackers into whatever shape you like with a pizza cutter
  10. Stick in oven at 350 for just a few minutes (if really thin like mine)
  11. Watch for the crackers to flip up at the ends
  12. Remove from oven & enjoy immediately!
  13. Store leftovers.