Top 5 recipes of 2013

Happy new year! Now that 2014 is here, I’m excited as ever to jump into projects with the fresh perspective and motivation that a new year brings. The past 364 days were a whirlwind of travel wonderment and accomplishments, including trips to Las Vegas and Portland, winning a top spot at Toronto’s Totally Fabulous Vegan Bake-Off, launching a second ebook with Lisa, and photographing recipes for Dreena’s first ebook and upcoming cookbook.

With that said, let’s look back at the top five reader favourites of 2013.

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1. Coconut peanut butter—Inspired by Earth Balance coconut & peanut spread, this homemade spread combines the tropical, full-bodied flavour of shredded coconut with the popular, all-natural goodness of peanuts.

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2. Smooth mocha chia pudding—You may be familiar with pudding using whole chia seeds but I’m not a big fan of the texture. The use of ground chia makes this pudding a creamy and delicious treat—no chia pre-soaking required!

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3. Socca with kale pesto—This naturally gluten-free and vegan flatbread deserves its own category under the list of vegan staples. Seriously, it’s that amazing. Smother it with kale pesto and you’ve got a simple yet nutritious meal.

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4. “I can’t believe it’s not pumpkin” pie—This raw pie makes use of a pecan crust and a filling that is a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. It’s incredible!

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5. Gluten-free maple “bacon” doughnuts—This was the year of the doughnut, and maple doughnuts with real bacon were all the rage. Here, I made an equally delicious vegan version using coconut bacon.

      

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