Dessert

Spiced Carrot, Apple + Ginger Juice

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Pretty much from September to December it’s ‘pumpkin spice this’, and ‘holiday gathering that’, not to mention baked goods laced in between. Now don’t get me wrong, I love love these months because they are a foodie’s dream, but sometimes your system needs a little break, right? Juicing is the perfect way to satisfy that Continue Reading …

Thanksgiving Pumpkin Pie Pudding

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Recipe contribution this month comes from a close friend of The Vegan Project, the beautiful Sarah T.! An easy, delicious recipe for a nutrient rich pumpkin pudding that is 1) Great as is 2) Makes an amazing base for granola or oats 3) When combined with some agar agar, is the best pumpkin pie filling Continue Reading …

Pumpkin Cocoa Cashew Butter Bars

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For those of us that grew up on the West Coast these are basically Pumpkin Nanaimo Bars. For everyone else, they are decadent, almost raw and insanely good. The chilling steps are crucial. Be patient, they’re well worth it! Ingredients: Layer 1 (base) 1 cup pitted dates 1 cup almonds (raw or roasted without salt) Continue Reading …

Happy National Banana Split Day!

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It may be a holiday in the US, but let’s not get caught up on specifics.

Blueberry Almond Granola Parfait

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Making your own granola does not take much time or effort and yields a batch of crunchy oats you can be proud of. Layer it with creamy, non-dairy yoghurt and fresh fruit for a little decadence. 

Eat a Pumpkin Cocoa Cashew Butter Bar, help a cow!

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Earlier this year, The Vegan Project was involved with a project organized by the team at Mino Valley Farm Sanctuary, a rescue group based in Spain that supports abandoned and abused farm animals.

S’mores & More: Vegan Camping Cuisine 101

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(p. theyummylife.com) Tis the season for road trips, overnight adventures, and unplanned excursions galore. With an abundance of camping options just minutes (or hours) away from Vancouver, us veggie people need to be prepped with nutritious, filling options, that will not only sustain energy for the outdoors, but not require extensive preparation of extensive refrigeration. Continue Reading …

Peanutty Blondie Bars

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I know what you’re thinking…a dessert made with chickpeas?! Can they be tasty? Can they be decadent? YOU BET!

Blueberry Lemon Scones

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Tea time isn’t complete without flakey, buttery, crispy-on-the-outside and pillowy soft on the inside, scones. Now you might think you said goodbye to these (surprisingly easy-to-make) pastries when you went vegan, but I’m here to tell you that these Blueberry Lemon Scones meet all the above requirements and I defy anyone to call them out Continue Reading …

Cadbury Creme Eggs: The Vegan Version

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Every year, around mid-March, grocery store shelves are stocked with the infamous Cadbury Creme Egg. They have been around since 1963, and over the years, Cadbury has introduced a multitude of flavors and variations. The eggs, which are made of milk chocolate and fondant (water and sugar), have become one of the most recognized parts Continue Reading …