Recipe: Post-election pity popcorn

If you are feeling blue about the election results and need a comforting treat (to be enjoyed while watching a distracting rom-com or a healthy dose of Gilmore Girls), homemade caramel popcorn with nuts will do the trick. Here is the delicious Canadian alternative that uses maple syrup — designed to cheer up any weary soul awaiting doomsday now that President Trump is in power.


2 cups popping kernels

½ cup maple syrup

1 cup nuts of choice (slivered almonds or cashews)

A dash of cinnamon

Dash of sea salt

1 ¼ tsp vanilla


  1. Begin by making homemade popping corn. It is easy and much cheaper than buying the packaged popcorn full of unnecessary additives. Simply place three kernels and a tablespoon of olive or coconut oil in a pot and heat on medium-high. Once they pop, remove from the heat and fill the pot with the remaining kernels. Cover and count to 30 seconds before placing back on the burner. Shake the pot while the kernels pop and remove from heat once the popping slows. Place the popcorn in a pan.
  2. Slice almonds or cashews and toast for seven to ten minutes.
  3. In another saucepan, heat maple syrup until it is boiling. Once boiling, let the syrup boil for two and a half minutes and remove from heat. Don’t let it burn! Pour onto popcorn and sprinkle with cinnamon, vanilla and sea salt.
  4. Optional: add cranberries, coconut shavings or chocolate chips for an extra kick.
  5. Bake at 350 degrees for six minutes. Add roasted nuts and enjoy!

All it takes is a few layers of absolute sugary sweetness to get rid of the post-election blues. Plus, it gets rid of that nasty case of the munchies too! Enjoy!

Pumpkin vegan cheesecake without fake cream cheese

Vegan Pumpkin Cheesecake

At every Thanksgiving dinner since I was a child, my mom made pumpkin cheesecake. It was always a hit at family events and a creative twist to the classic pumpkin pie. When I decided to go vegan, I knew I wasn’t going to forfeit my annual cheesecake and set out to find the perfect vegan recipe. Here is my favourite vegan pumpkin cheesecake recipe that I make every year.


  • Graham Crackers
  • Vegan Margarine

First off, keep the crust simple. If you try and attempt a complicated crust, it will take forever and there is always a lengthy list of items to make for Thanksgiving dinner as it is. Either purchase a vegan crust or simply use graham cracker crumbs. Crush them up and combine with vegan margarine or coconut oil. Press in a pan until a firm crust has been created.


  • 1/2 cup of raw cashews
  • 3 tbsp lemon juice
  • 2 tbsp almond milk
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 ¼ cup pumpkin puree
  • 2 tsp cinnamon
  • ¼ tsp allspice and cloves
  • 1/8 tsp nutmeg and ginger

For the cheesecake, most people use vegan cream cheese, but I prefer to keep it out of the cheesecake. Instead, I use raw cashews. Soak the cashews overnight prior to using them. Blend all of the ingredients together and pour into the pan on top of the crust. Bake at 350 degrees F for 20 minutes. Cool the cheesecake in the fridge for four to five hours and serve.

This cheesecake recipe is delicious and provides an extra protein kick for vegans. It also has the added benefit of being a healthier version of the original, while still tasting delicious. Enjoy!

Saucy vegan sauces for cooking connossieurs

Finding dairy and egg-free sauces can be extremely difficult. Sauces provide taste, colour, and variety to otherwise dull dishes, but vegan alternatives aren’t widely promoted. Luckily for you, Women’s Post has found a collection of great recipe choices for sauce lovers everywhere.

Vegan Mayonnaise


  • 4 tbsp soya milk (or alternative such as almond milk)
  • ½ tsp grain mustard or mustard powder
  • 1 tbsp lemon juice
  • 2-3 tsp cider vinegar
  • ½ clove garlic
  • 200 ml vegetable oil
  • Salt and pepper


  1. Blend together non-dairy milk, mustard, lemon juice, cider vinegar and ½ clove garlic.
  2. Keep the blender running and add the oil gradually in a thin stream. By the time you have added all the oil, the mayonnaise should be thick.
  3. Season to taste and can be kept from three days in the fridge.

Original recipe can be found http://www.vegansociety.com/resources/recipes

Vegan Cashew Sour Cream


  • 1 cup raw cashews (soaked, if desired)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons light miso
  • 1-2 tablespoons nutritional yeast
  • Sea salt, to taste
  • Water, divided


  1. In a strong blender, combine the cashews, vinegar, lemon juice, miso, nutritional yeast, salt (to taste) and a little water. Blend to make a thick, coarse purée. With the machine running, gradually add desired water to blend until smooth and the consistency of heavy whipping cream. (Add more water to make a thinner cream for soup garnishes.)
  2. Store in an airtight container in the refrigerator for up to 4 days.

Original recipe can be found http://www.vegancoach.com/vegan-dips.html#anchor-cashew-sour-cream

Raw Dairy-Free Alfredo Sauce


  • ½ cup cashew nuts, soaked for 2 hours
  • ½ cup filtered water
  • ½ lemon, juiced + ½ tsp zest
  • 1 garlic clove
  • 5 tbsp nutritional yeast
  • 5 fresh basil leaves
  • ¼ tsp dried basil
  • ¼ tsp sea salt
  • ¼ tsp kelp powder
  • Pinch nutmeg
  • Pinch cayenne pepper


  1. Combine all ingredients into a blender and combine until smooth.
  2. Slowly heat on stove in saucepan until warm.
  3. Serve with pasta (delicious with gluten-free fettuccine)

Original recipe can be found http://www.onegreenplanet.org/vegan-food/recipe-spaghetti-squash-with-alfredo-sauce/

Béchamel Cheese Sauce


  • 1 tbs. extra-virgin olive oil
  • 1 tbs. chickpea flour
  • 1 cup non-dairy milk
  • ½ cup mozzarella cheese shreds
  • 2 tbs. vegan grated parmesan or nutritional yeast
  • A pinch of nutmeg
  • Salt and black pepper to taste


  1. Combine all ingredients into a blender and blend until smooth.
  2. Heat on stove in a saucepan until warm. Excellent on a vegetarian burger or on broccoli and rice

Original recipe can be found http://www.onegreenplanet.org/plant-based-recipes/vegan-moussaka-burger-with-bechamel-cheese-sauce/

Five Ingredient Raw, Vegan Salted Caramel Sauce


  • 1 cup medjool dates, pitted and tightly packed
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. melted coconut oil
  • ½ tsp. sea salt
  • Water


  1. Heat two cups of water in a saucepan till warm (not scalding hot). Place the dates in a bowl and submerge them with hot water. Allow them to sit for 15-20 minutes.
  2. Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, the coconut oil, and the salt. Blend them on a high speed till they are very smooth and resemble a sauce. Add more water as needed, until the sauce is thick but pourable (I used a scant cup).
  3. Sauce will keep in the fridge for up to 5 days.

Original recipe can be found http://www.thefullhelping.com/5-ingredient-raw-vegan-salted-caramel-sauce/