Vegan Recipes from Cassie Howard (2024)

Scones, anyone? What about pumpkin scones? With a delicious glaze and crushed pecans?

Yes?

You’re not sick of pumpkin yet, are ya? Pumpkin is still flying around my kitchen ALL THA TIMEEEEE these days and I am digging into it left and right.

And these scones. They are not only stuffed with pumpkin and pecans and delicious fall spices like cinnamon and pumpkin pie spice, but they are also gluten-free.

What the what? Gluten-free? YES, FRIENDS. Even those on a gluten-free diet can enjoy these scones for breakfast. And that makes me happy. Everyone needs to be able to stick a warm, fresh-from-the-oven, scone into their faces at some point in their lives.

And that point is right now. Do ya dig?

I added crushed pecans to the top and inside of the scones, but you can definitely, totally, absolutely leave those out if you’re allergic or just don’t like them. Or swap for a different nut.

Whatever, friends. Do as you please. Just make sure you do something nice for yourself and indulge in a pumpkin scone! Enjoy!

Big clusters of oats, seeds and nuts? Check. Shredded coconut for extra yumminess? Check. Ability to suffocate my yogurt? Check, check, check.

Apparently, this granola is a big ol’ winner ’round these parts.

It’s not just good on yogurt, either. It’s also yummy as a cereal replacement with a bit of almond milk. Yum. Or you can just shovel it into your mouth with your hands. No bowl required. I don’t judge.

Feel free to add dried fruit in there, too. I just didn’t feel like any this day. So I left ‘er naked. Yep. I went there. Talking about nudity on the blog. This granola makes me do naughty things.

I limited the amount of sweetener in this granola, since most store-bought varieties make me want to gag with how sweet they are. If you add dried fruit, you may even be able to cut down the sweetener a bit more. Hooray for less sugar!

I also added coconut because I opened my pantry and it was staring at me. No really. That’s the only reason. Luckily, it worked out well for me and actually tastes amazing with the walnut, oat and hemp seeds. It’s a good thing I didn’t ruin a whole batch of granola just because I saw some coconut sitting on a shelf and though “why not?”. That would be embarrassing.

In our house, a bath of granola lasts about 2 weeks. With this one, it was gone in less than 1. Okay, so most of that was me just eating it directly from the pan, warm from the oven. But still. That’s improvement!

So I woke up the other morning with the desire to eat pie. Apple pie.

I must have been dreaming about pie or something, because I woke up, with droll all over my face, ready to bake me a pie for breakfast.

But then I came to my senses. “Pie isn’t for breakfast, silly!”, I said to myself.

But I still craved apple pie. So what did I do? I made a smoothie of course! I normally have a green smoothie in the morning, but since my apple pie craving was SO SO STRONG, as in, MUST HAVE IT NOW, I went with a smoothie that tasted like apple pie.

I just threw a bunch of pie ingredients into a blender, added more liquid (duh), and let the blender whirl. And wouldn’t you know it? This smoothie tasted just like apple pie! Without the delicious flaky crust, of course.

But still – YUM.

I was drinking apple pie! From a glass! In the morning!

I’m such a rebel.

Now you can be a rebel, too. Go ahead, drink some pie.

Peach. Oatmeal. Dates.

Yummy. Yummy. Yummy.

Peaches have always been one of my favourite fruits. I put it in oatmeal, in banana ice cream, in crepes, and of course – directly in my mouth. So sweet and juicy. No other stone fruit compares to the deliciousness that is peaches!

When summer comes, I buy baskets and baskets of them at a time, and I still always seem to eat them all up within days. I just can’t get enough.

And now that summer has come to an end, that means my lovely peaches are making their way out of my kitchen soon. So sad. But peaches that aren’t in season are even sadder, so I rarely eat peaches during any season other than summer.

Are you drooling yet?

And with just a tablespoon of maple syrup in the entire pan, these are a healthy breakfast bar that any peach lover would enjoy!

These bars are a bit crumbly, so I suggest letting them cool completely, and then keeping them in the fridge and eating them cold or at room temperature, not warmed.

If you don’t have access peaches, you can replace them with another fruit of your choice, such as strawberries or blueberries. You may have to adjust the amount of fruit added, though. Enjoy!

You guys – LEMON. And BLUEBERRY. Together forever in these delicious, fluffy pancakes pancakes, loaded with their other best friend – poppy seeds. And then into my belly one after one because omg yumzzzzz.

The lemon and blueberry combination has always been a favourite of mine, but in pancakes it’s the best. THE BEST.

Normally I just add blueberries to the batter, but this time I went ALL. OUT. (not really, it takes less than 10 minutes, and all you do is throw 3 ingredients into a pot) and made a blueberry compote to go on top of the pancakes. And it was the best decision ever and I will never go back to blueberries inside the pancakes again.

Not. a. chance. Just look at that blueberry goo! Now imagine biting into those pancakes with a scoop of blueberry compote on top, and then close your eyes, chew slowly and OMG are you drooling yet?

I am. I must make more lemon pancakes. But I have a basket of peaches on the counter so maybe I will make a peach compote this time.

Oh my, I think I have created a monster. A delicious, lemony, amazing breakfast monster that just won’t stop! Not that I want it to, of course…

The best way to wake up in the morning? With muffins in your face. Duh. Strawberry muffins were on the menu for me last week, since we had just scored a huge lot of strawberries from a local farm for next to nothing. We threw a ton in the freezer for smoothies, and I also whipped up a batch of these delicious vegan strawberry muffins. I used spelt flour for these muffins because I love the mild nutty, sweet flavour that it gives to my baked goods. It’s also much better for you than many other flours on the market! These muffins were just begging for strawberries so I loaded them up, even adding a bunch more on top, right before baking. This ensured that you got a taste of strawberry with every bite you took. Deeeelish! If you’re looking for a yummy breakfast to wake up to, try these strawberry muffins. Make them the night before and store them at room temperature, and when morning comes – dig in!

A few weeks ago, I was feeling a bit daring and decided to break out of my regular fruit smoothie routine. I didn’t want fruit, so I turned to nuts! A nut smoothie? Sure, why not?

I have at least one fruit smoothie every day, but this day… I just wasn’t feelin’ them. I still wanted to have a smoothie, but I wanted something different. Not fruity.

So, I threw this concoction together and low and an behold – it came out tasting delicious. Very, very delicious, if I do say so myself. It’s now one of my favourite smoothies. Whenever I get bored of fruit smoothies, this one is next in line.

YOU GUYS. This breakfast? AH-MAZING.

And I don’t say that lightly. This is one of the best breakfasts I’ve had in a very, very long time.

The best part? It’s super easy, extremely healthy, and it’s raw (I’ve been trying to get more raw meals/snacks into my diet)!

The creaminess of the cashew cream works so well with the crunchy nut/seed mix and the soft fruit.

Just delicious!

I’ve also made these parfaits with strawberry & kiwi, mango & kiwi, and blueberry & raspberry. It never disappoints!