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Hello and happy August! I’ve been getting so many requests lately for plant-based recipes so I thought I would share some of my recent favorites. Jules and I have been doing a lot of baking, and he’s also been doing a lot of cooking projects with our lovely nanny Alayna. Here are some of our recent winners:

  1. Lavender-infused lemon cake 

Lavender Cake

This was absolutely delicious! We swapped out a lot of ingredients and added in some special items along the way, so I encourage you to personalize it as well 🙂 The recipe link is below, but here is a summary of how we adjusted it:
  • 1 & ½ cups All-purpose Flour
  • ¼ teaspoon Baking Powder
  • ⅛ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Butter, softened
  • 1 cup Sugar (we used 1/2 cup coconut sugar and a bit of maple syrup)
  • 3 Eggs (we used 1 egg and 2 “flax meal” eggs)
  • ¾ cup 2% Greek Yogurt (we used Forager brand cashew yogurt)
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 1 tablespoon dried Lavender (we infused 3 Tblsp dried lavender flowers into some macadamia nut milk by simmering it on low for 10 minutes and straining it into cake rather than just throwing in the flowers whole)
  • Optional: we added a half scoop of our favorite Aloha brand vanilla protein powder (pea protein)
  • Also: I’d add extra lemon zest, that was my favorite part!
For the Drizzle:
  • ¼ cup Icing Sugar (we completely re-crafted our own drizzle with maple syrup, the lemon juice, some cashew yogurt and vanilla extract)
  • Juice of ½ Lemon

**Full recipe from Spice in the City:

2. Vegan carrot cake
Carrot Cake
YUM. Alayna and Jules made this today for the home visit of Jules’ Wadorf school teacher Angela. Turns out she can’t eat gluten or coconut oil so we ate it ourselves 🙂 I almost always use organic brown rice flour instead of white flour but we were out of it today.
  • 2¼ cups (256g) flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ cup (125g) applesauce
  • 1 cup organic almond milk
  • 2 teaspoons vanilla
  • 1 cup coconut sugar
  • ½ cup (melted) coconut or canola oil
  • 2 cups (240g) grated carrots, medium-packed
  • ½ cup (58g) raw macadamia nuts (soaked, drained and rinsed)*
  • ½ (68g) cup raw cashews (soaked, drained and rinsed)*
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt

**Full recipe from Love and Lemons:

3. Cashew Veggie Pad Thai – seriously to die for


This recipe from Faring Well only makes 3 servings, so definitely double it!

1 medium zucchini
2 medium carrots
1 red bell pepper
1 package of kelp noodles (note: the kelp noodles are kind of spongy; I made it with soba noodles and liked it much better! Also – leave out the chili flakes if you’re making it for kids)
1 package of tempeh
2 tablespoons olive oil

cashew sauce
1/2 cup toasted cashew butter (plain)
1/2 cup filtered water
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 teaspoon rice vinegar
1/2 teaspoon sea salt
1 garlic clove
1/2 teaspoon fresh grated ginger
1/4 teaspoon chili flakes

cashews, toasted and chopped
fresh cilantro leaves
wedge of lime

**Full recipe:

And finally, here are some great plant-based food blogs:

This one isn’t specifically plant-based but has some great vegetarian recipes:



Mama Ashlita

Ps. I’m starting my new job this coming week, so I will post more information as soon as I can 🙂

Ash and Bas

Mama and Bas summertime snuggles


My sweet Jules, 4 yrs old

Lavender Lemon cake

My healthier take on the lavender lemon cake 🙂


Basje, 1 years old


Fairies in the house!


We are so sad it’s our last day here! The heat wave is back and we’re in such a beautiful groove with the boys. Our little house is small and simple, with a canal right out front that Bas can throw rocks into endlessly, where we see bunny rabbits and baby ducks, the boys can run right over to the most epic green lawn with a big trampoline, teeter totter, swings and slides, and we’re right next to sand dunes and a forest leading to the beach. The beauty of simplicity. So yummy.

IMG_3071IMG_3073IMG_3112IMG_3122IMG_3125Between the beach and our house: sand dunes and nature trailsIMG_3152IMG_3189

We also had a great time visiting Muidorslot, an incredible castle surrounded in water! It was used as a fortress in the 1600s. So enchanting.


And this church in Gouda was simply exquisite! We were all mesmerized by the organ music that plays from 12-1pm every day (we were lucky to hear 15 min. of it!!), so magical with the copper floors and stained glass windows with God coming out of the sky and huge pillars.IMG_3928IMG_3859Teaching the boys about praying, and Jules was very impressed by God coming out of the stained glass windows aboveIMG_3819IMG_3774IMG_3751

IMG_3674IMG_3688IMG_3651IMG_3711We also took a ride on the Van Kesteren’s Bakfiets – the traditional bikes all the families use here to transport their kids around. You’ll see mamas in high heels biking 2-5 kids around at once just cruising through traffic! I rode one and it’s so fun and easy (the lack of hills helps!).

IMG_3385IMG_3347We loved the family reunion where 40 of Erol’s Dutch family members gathered to meet the youngest generation! So many wonderful friends and family here…

IMG_4100IMG_4126IMG_3580IMG_3558IMG_3527IMG_3518IMG_3482IMG_3432IMG_7977We’ve spent more time with the Van Kesteren family than any of Erol’s blood family members. They’re from Voorhout where Henny grew up. We adore them. Niek and Marjan have 3 daughters and 10 grandkids! We’ve been to all of their homes and had many meals together this trip. Here are some of the cute grand kids:IMG_3340

I truly love this country. The only thing I have a hard time with is the prevalence of the meat and dairy industry. It’s not easy being a vegetarian and eating out here – so much meat. Yes, cheese production has a rich cultural and historical importance here. But sometimes traditions need to change when they’re causing big problems, like in this case, global climate change! You’d think it’s all friendly family farms driving from Noordwijk to Amsterdam to Haarlem and Gouda and Delft, with so many cows and sheep everywhere, but it turns out there are indeed factory farms here. And Dutch milk products are very popular in China, so even as milk consumption decreases here, much of it will go to export.

If you look a little closer past the happy cows on pasture, you’ll notice that many of them have utters so full and engorged that they can barely move. I’ve spent many days here with a very heavy heart after seeing so many cows in this state. Being a lactating mother myself, I can’t imagine the pain those poor mama cows must be in with utters 10x bigger than what size they should be. The dairy industry is cruel and entirely obsolete with all the innovations in food science today. Nut milk alternatives not only taste better, but they are better for human health and the environment!

As my friend Thomas King, Executive Director of Food Frontiers, so articulately explains:

Earlier this week I met a group of calves while being filmed at a farm in Holland. They were so sweet and gentle, most just wanted affection. Many were only 48 hours old and tried desperately to suckle on my hand in lieu of their mother’s udders. 

Ten minutes later a truck pulled up, and they were loaded in and sent to slaughter. The farmer told me that 70-80% of them will end up as trash, and the rest will have their small bodies carved up and served as veal. This is dairy farming in 2017. 

These babies are the by-product of milk production. Their mothers – who are valued solely for their ability to lactate – are impregnated so frequently they give birth every year, which keeps them at maximum “production”. Their offspring are removed within 24hrs, which causes significant stress and grief, and these mothers typically undergo 5–6 cycles of birth and loss before they’re considered “spent” by the industry and are killed. 

No matter the region and no matter the farm, these same practices occur routinely around the world – even on small country properties like this one in the Netherlands, where animal welfare standards are considered the highest in the world. There are always surpluses of unwanted calves in dairy production, particularly males, as they have no purpose in an industry that exploits the female reproductive system. In Australia, over 400,000 of these unwanted babies are born and slaughtered every year.

In my short time with them, I did what I could to give these little ones some love and attention with head rubs and chin scratches, hoping that they could experience some pleasure during their brutally short lives. I think it’s clear, however, that they shouldn’t be there in the first place – and I believe any sane, compassionate person would agree with that. 

Luckily, each of us has a powerful tool to prevent this unnecessary cruelty: our food choices. It’s never been easier to choose kindness over cruelty with the abundance of delicious dairy-free options now available (, which will only continue to grow. 

This coming week, if you usually choose dairy, try a plant-based option instead. Order your morning latte with Bonsoy; pick up some insanely delicious Over the Moo caramel coconut ice cream; or try Vitasoy’s Oat Milk on your cereal. 

These options are also better for the climate, and they’re better for our health according to major peer-reviewed studies (by Harvard and others), which have debunked time and time again the myth that dairy is necessary and beneficial to human health. 

If nothing else, do it for this little man, ‘number 18’, and the millions of other hidden victims like him who deserve so much better.

Thomas and Cow.jpg

The future is plant-based!