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Your New Favorite Fall Recipes

It's that time of year...all things Pumpkin! I find people are so wrapped up in pumpkin things that they forget about those delicious crispy fresh local apples. So I've included the best apple cake recipe you'll ever have in your, EVER!

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If you're unsure about what some items are or where they can be purchased, (ie. vegan butter) check out this post to learn about the best vegan substitutes!


Pumpkin Spice Cookies with White Chocolate Chunks

Spiced cookies that have perfect soft, chewy texture and ooey gooey white chocolate bits throughout

Makes 12-15 cookies

(depending on the size of the cookie)

Prep time 15 minutes

Cook time 15-18 minutes


  • 1/2 cup of non dairy butter

  • 3/4 cup of light brown sugar

  • 1/4 cup of organic cane sugar (regular white will work just fine too)

  • 1 TBSP of black strap molasses

  • 1 flax 'egg' (3 TBSP of water to 1 TBSP of ground flax)

  • 2 tsp of pure vanilla extract (don't you dare use artificial)

  • -2 cups of all purpose unbleached flour (all purpose gf flour will work too if you need them gluten free - Bob's 1;1 is best!)

  • 1/4 tsp of baking soda

  • 1/4 tsp of baking powder

  • 1/4 tsp of sea salt

  • 1 1/2 tsp of pumpkin pie spice

  • 1 bar of vegan white chocolate, roughly chopped (or you can use regular chocolate chips or your favorite nut or seed!)


  • Preheat the oven to 350 degrees & line two baking sheets with parchment paper or a Silpat liner

  • Whisk the ground flax and water together in a small dish and set aside to thicken (about 5 minutes)

  • In a small bowl, whisk the flour, baking powder, baking soda, salt and pumpkin pie spice,

  • set aside

  • In your stand mixer (or electric hand mixer works too in a medium bowl) cream together the butter and sugar for about 1 minute on medium high speed. Then, add in the molasses, flax 'egg' and vanilla and mix until combined (about 30 seconds)

  • With your mixer on medium low speed, slowly add in the dry mix to the bowl and mix just until combined. Then fold in your chopped white chocolate.

  • Using a cookie scoop, scoop onto your baking sheets leaving a few inches on either side for when they expand in the oven. I like to use a larger scoop so I get about 13-14 cookies, but you can make smaller ones instead if you'd like, just be sure to adjust your baking time

  • Pop those babies in the oven and bake for 13-18 minutes, depending on what size you went with. You'll see a light golden brown color on the bottom when they're done!

  • Let cool on your baking sheet for at least 10 minutes before taking a bite! ENJOY!


Pumpkin Sage Risotto

We can't forget about the savory pumpkin recipes! Risotto takes a little extra time to prepare, but it's worth it for that creamy texture, without the cream (plus you get to cook with wine!)

Servings 4-6

Prep time 15 minutes

Cook time 35-40 minutes


-2 TBSP of e.v.o.o (extra virgin olive oil)

-2 cups of Arborio rice (very important to not use any other kind of rice)

-4 cups of vegetable stock (900mL / 1 box)

-2 cups of white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay)

-3 shallots, finely diced OR 1 small Spanish onion, diced finely

-3 cloves of garlic, minced

-1 cup of pure pumpkin puree

-4 cups of very loosely packed, chopped kale

-3 TBSP of fresh sage, chopped finely (rosemary works too!)

-1/2 tsp of ground black pepper

-1 tsp of sea salt

-3 TBSP of nutritional yeast

-3/4 cups of water (or more veggie stock if you have it)


  • Put all of the vegetable stock (4 cups) in a small pot on medium heat and bring to a boil, then turn to the lowest heat (this is to get the liquid hot for cooking)

  • In a large pan on medium heat, warm the oil, then add the shallots/onions and sauté until soft. Add the garlic and sauté for 30 seconds.

  • Add the rice into the pan and cook for 2 minutes, stirring occasionally

  • Pour the 2 cups of white wine as well as the sea salt into the pan and continue to cook on medium heat until mostly all of the white wine is absorbed.

  • Then, using a measuring cup or 4 oz ladle, add the vegetable stock in 1/2 cup at a time, letting it cook until mostly absorbed. Continue to add in 1/2 cup at a time until all the vegetable stock is gone, making sure to stir each time you add the liquid. (it should be on a low simmer during this time)

  • Before the last bit is absorbed (make sure your rice is cooked by now), add in the water, pumpkin puree, kale, pepper, sage & nutritional yeast. Stir well and cook for 1 minute. You want it to be creamy so don't over cook and take all of the moisture out!

  • Dish it up immediately and serve with additional cracked pepper & salt on top!

  • *I like to also top it with some vegan Parmesan cheese! Earth Island Parmesan shreds are SO yummy (found at most local health food grocery stores as well as Independent Superstore)


Apple Spice Cake with Brown Sugar Bourbon Buttercream

Yes, you read that right...Brown Sugar Bourbon Buttercream! Sweet buttercream with just a hint of Bourbon. Added crunch in the cake with lots of walnuts too!

Servings 6-10 slices

Makes 1 double layer 8" cake

Prep time 15 minutes

Cook time 35-40 minutes



  • 4 medium apples (crisp & sweet), peeled and chopped into 1" pieces

  • 3/4 cup of soy milk + 1 tsp of apple cider vinegar

  • (regular vinegar works too)

  • 1/3 cup of sunflower oil (any vegetable oil will also work)

  • 1/4 cup of pure maple syrup

  • 1/2 cup of organic cane sugar (regular white sugar will also work)

  • 2 tsp of pure vanilla extract (don't you dare use artificial!)

  • 2 flax 'eggs' (2 TBSP of ground flax / 6 TBSP of water)

  • 2 cups of unbleached all purpose flour

  • 2 tsp of baking powder

  • 1 tsp of baking soda

  • 3/4 tsp of sea salt

  • 1 TBSP of pumpkin pie spice

  • 1/2 tsp of ground cardamon

  • 1 cup of toasted walnuts, chopped small ( you can sub this for pecans or omit entirely if you want)

Brown Sugar Bourbon Buttercream Icing

  • 3/4 cup of Earth Balance vegan butter, slightly softened

  • 1/4 cup of Tofutti Brand vegan cream cheese

  • 1 cup of packed, light brown sugar

  • 4 cups of sifted icing sugar

  • 1 tsp of pure vanilla extract

  • 3 1/2 TBSP of Bourbon ( I used this brand yummy yummy)



  • Preheat the oven to 350 and grease two 8" round cake pans (if you don't have these, you could also make it into one 9x13 rectangular cake pan)

  • In a small dish, add apple cider vinegar and soy milk together, let sit to curdle

  • In another small dish, whisk the ground flax and water together and let sit for 5 minutes until thickened

  • In a large bowl, whisk the flour, baking powder, baking soda, sea salt and pumpkin pie spice together well, create a well in the center and set aside

  • In a medium bowl, add in the sunflower oil, maple syrup, sugar, vanilla and whisk to combine. Then add the flax 'egg' and the curdled soy milk. Whisk until very well combined and mixture becomes a bit frothy or bubbly.

  • Pour the wet mixture into the well of the dry mix and whisk well until everything is combined (don't over mix!)

  • Fold the walnuts in gently, then pour the batter into the cake pans evenly.

  • Bake for 30-35 minutes, or until the top is slightly firm (not wet batter underneath) or a toothpick inserted comes out clean

  • Let cool completely before removing from the pans to ice. I find a cold cake is easier to ice so once they are cooled from the oven, pop them in the fridge for 10 minutes before you remove from the pans to ice it


  • In a stand mixer (or handheld), cream the butter, the cream cheese and brown sugar together well on medium high speed. Then, one cup at a time, on a low speed, add in the icing sugar.

  • Once all the icing sugar is in (it will be thick at this point), add in the vanilla, Bourbon and all spice. Beat together on medium high speed until combined and fluffy

  • Ice as you wish! There's enough icing to do a layer in between the two cakes as well as cover the whole cake and extra to do some decorative swirls!

  • Top with more crushed walnuts if you'd like!


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Hi, I'm Mel!


I'm obsessed with developing amazing vegan food! 

Sharing what I've learned over the last 11+ years as a vegan chef and formerrestaurant owner.

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