Blog

Aloo Palak or Saag Aloo, a spinach and potato curry
A delicious recipe for restaurant-style Aloo Palak or Saag Aloo, a spinach and potato curry. It’s healthy and fresh and takes minutes to make with a basic tomato onion masala sauce.

You might also like these recipes for dal palak, tofu palak paneer, sarson da saag and garlicky Swiss chard.

If you love spinach and if you love potatoes, you do not want to miss out on this amazing, healthy and flavorful north Indian dish of Aloo Palak. Even better, we are making it today with the basic tomato onion sauce I shared with you earlier this week, making this a recipe you can put together in under 20 minutes.

You’ve probably encountered Aloo Palak or Saag Aloo at Indian restaurants. I think I wouldn’t be wrong in calling it a close cousin of Palak Paneer’s, where pureed spinach is cooked with spices and paneer cubes are stirred in. In a dish of Aloo Palak, you’d stir in delicious potatoes instead, and a soupçon of yogurt. Vegan yogurt, of course (have you made this cultured cashew yogurt?).

I put together the basic tomato onion sauce because I want to make Indian vegan cooking accessible to those of you who, like me, struggle with too many things to do and too little time. Even if you have all the time in the world, wouldn’t you be happier just spending it somewhere outside the kitchen?

This sauce can be jarred and refrigerated for up to a week, or you can freeze it and thaw it before using. It’s deep and rich and flavorful, and it’ll make Indian cooking a breeze, I promise.

The last recipe I shared with you using this basic tomato onion sauce was my Methi Malai Paneer Tofu, a delicious melange of bell peppers and tofu in a creamy sauce. Today’s Aloo Palak recipe begins with the same base, but I promise you it will taste completely different and no one will be able to tell you took a short-cut.

For this Saag Aloo recipe you need spinach, of course. I use fresh spinach when I can, but I do — and so can you — use frozen spinach when I don’t have fresh on hand. The spinach will be pureed, so no one will be the wiser.

You will need to blanch the spinach and blend it, which does add a couple of extra steps, but it takes just a few minutes. If you use frozen spinach, you can do this in the microwave. Add a couple of tablespoons of water to your spinach and nuke it for a couple of minutes, then puree. You will also need boiled potatoes for this recipe. You can blanch and puree the spinach and boil the potatoes beforehand and put everything together at the time of cooking.

I do hope you’re enjoying these quick takes on popular Indian recipes. I’ll next bring you a very quick chana masala using this base. I already have the best chana masala recipe on the blog, but this one will be even quicker.

Enjoy the Aloo Palak, and if you make it, be sure to let me know by posting a comment below, or by taking a photo and sharing it on Instagram. Don’t forget to tag it @holycowvegan!

More recipes with basic tomato onion sauce:

10-minute Vegan Dal

Instant Chana Masala

Vegan Methi Malai Tofu

Easy Aloo Matar

Recipe card

Aloo Palak or Saag Aloo

Vaishali · Holy Cow Vegan

A delicious recipe for restaurant-style Aloo Palak or Saag Aloo, a spinach and potato curry. It’s healthy and fresh and takes minutes to make with a basic tomato onion masala sauce.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Course Main Course/Curry

Cuisine gluten-free, Indian Vegan, Soy-free

Servings 6 servings

Calories 89 kcal

Ingredients

1 ½ cups basic tomato onion sauce

1 teaspoon avocado oil or any neutral oil

1 teaspoon cumin seeds

1 bunch spinach, chopped (about 12 ounces). You can use an equal amount of frozen spinach

1 tablespoon vegan yogurt (you can also use any storebought unflavored vegan yogurt)

1 teaspoon garam masala (optional)

3 gold or red potatoes (boiled and cubed)

Salt to taste

Instructions

Heat water in a saucepan, and when it comes to a boil, drop in the spinach leaves. Bring the water back to a boil and let the spinach cook for a minute, then turn off the heat, drain the leaves and add to a blender. Puree the leaves into a smooth paste. If needed, add a small amount of water to help the blender blades move. Reserve. If using frozen spinach, thaw the spinach and microwave with 2 tablespoon water, then blend.

Heat the oil in a saucepan or wok. Add the cumin seeds and when they darken a little, add the basic tomato onion sauce and saute until warmed through.

Add the potato cubes, stir to mix and let them cook for a couple of minutes in the sauce. Add the spinach puree and yogurt and mix well. Add salt to taste. If using garam masala, stir in at this point.

Warm through and turn off heat. Serve with naan or rice.

Nutrition Information

Calories: 89kcalCarbohydrates: 16gProtein: 3.3gFat: 1.8gPotassium: 680mgFiber: 3.6gSugar: 2.1gVitamin A: 900IUVitamin C: 43.7mgCalcium: 70mgIron: 2.2mg

To print recipe card without images, uncheck “instruction images” after clicking the “print recipe” button.

Tried this recipe?Let us know in the comments below!
About Vaishali

Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

Reader Interactions
Read More
July 15, 2025
Vegan Iced Coffee
Ingredients:
- * 4 shot of espresso coffee
- * 1 cup cold filtered water
- * 1 cup oat milk
- * 1-2 tsp coconut sugar (optional)
Read More
July 15, 2025
ZUCCHINI (COURGETTE) BUTTER…
Recipe by

Amanda P

Christchurch

This is not really “butter” but have no idea what you would call it…jam maybe but not really..anyway as my husband said …it looks a bit like sump oil (charming!!!) but if you like something a bit different then this is lovely…goes really nicely with cheese and crackers.
Ingredients For zucchini (courgette) butter…

21/2 lb

(1kg) zucchini (courgettes) sliced

101/2 oz

(300g) sugar (to make this vegan use raw sugar)
How To Make zucchini (courgette) butter…

1

Pop it all in a pan and then bring to the boil..turn down to a low boil and leave for about 45 minutes stirring frequently. It should be gloopy (technical word there!) and I hate to say it but dark and looking a bit like sump oil by this time !

2

Pop it into sterilised jars. Put the lids on a let it cool.

Last Step: Don’t forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Read More
July 15, 2025
Vegan Coconut Bacon
Home » Recipes » Vegan Coconut Bacon

Published: Jan 18, 2021 · Modified: Jan 19, 2022 by Linda & Alex · This post may contain affiliate links.
You won’t believe how crunchy, smoky, salty and easy our vegan coconut bacon recipe is! Made with just 4 simple ingredients and in less than 10 minutes.

Jump to:

Ingredients

How to Make It

Dietary Restrictions

How to Serve

Recipe FAQ and Tips

More Smoky and Savory Vegan Recipes

VEGAN COCONUT BACON

If you’re looking for something that mimics bacon, then this faux bacon is going to quickly become one of your favorite vegan recipes.

This recipe was inspired by Phoney Baloney Coconut Bacon, which unfortunately closed its doors. Luckily, it’s so easy to make your own!

Sprinkle some on top of our Smoky Vegan Corn and Potato Chowder, or add it to our Crispy Roasted Balsamic Brussels Sprouts recipe to add a smoky and crunchy element.

Ingredients

You only need 4 simple ingredients to make this quick and easy vegan bacon recipe.

See the recipe card for quantities.

Unsweetened Coconut Flakes – make sure that you buy unsweetened coconut flakes, not shredded coconut.

Liquid Smoke – We’ve tested many brands of liquid smoke and prefer Colgin.

Maple Syrup – Bourbon barrel maple syrup has the BEST flavor, and it works with this recipe.

Salt & Black Pepper – These are optional based upon your individual taste.

How to Make It

Here you’ll find step by step instructions and visual cues to help you make the best vegan coconut bacon.

HINT: Line the baking sheet with parchment paper to prevent sticking and for easy cleanup.

Dietary Restrictions

OIL-FREE – This recipe is oil-free, so it’s a great vegan substitute for bacon if you don’t consume oil.

GLUTEN-FREE – Because the liquid smoke doesn’t contain gluten, and we don’t use soy sauce in this recipe, it’s completely gluten-free.

How to Serve

Salads – vegan coconut bacon bits are delicious sprinkled over salads, such as our Vegan Cobb Salad.

Soup – sprinkle over soup. It’s so good on our Vegan Broccoli Cheese Soup.

Sandwiches – add some smoky and salty crunch to your sandwich. Try it with our Vegan ELT Sandwich.

Doughnuts – believe it or not, shredded coconut bacon is amazing on our Vegan Maple Glazed Doughnuts.

Recipe FAQ and Tips

What is liquid smoke and is it healthy ?

Liquid smoke is the water vapor from smoke that’s captured in a cooled tube and then distilled and condensed. The tar and ash are removed during the process, so it’s supposedly better than eating food that’s charred on a grill or smoked in a smoker.

What can I use instead of liquid smoke?

You can use smoked paprika, although the flavor won’t be the same.

What does fake bacon taste like?

Although this isn’t exactly like real bacon, it has the salty and smoky components that make it so delicious.

How do vegans replace bacon?

With recipes like this one and those that mimic the salty and smoky flavors of bacon. Vegan bacon recipes can be made with coconut, seitan, tempeh, mushrooms, tofu, or rice paper.

Storage

Store coconut bacon in an airtight container in the refrigerator for up to 10 days.

Can I freeze it?

Yes. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator before serving.

More Smoky and Savory Vegan Recipes

VEGAN COCONUT BACON

Crispy, crunchy, smoky, and delicious coconut bacon. Only 4 ingredients and 10 minutes to make.

Print
Pin
Rate

Course: Condiment, Snack

Cuisine: American

Diet: Vegan

Prep Time: 5 days

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 16 Servings

Calories: 36kcal

Cost: $6

Equipment

▢
1 baking sheet

▢
1 Oven

Ingredients

▢ 1 cup large coconut flakes see note

▢ 2 tablespoon liquid smoke

▢ 1 teaspoon pure maple syrup

▢ salt and pepper to taste

Instructions

Preheat the oven to 350°F (176C) and line a cookie sheet with parchment paper

Whisk the liquid smoke and maple syrup until fully combined.

Toss the coconut in the liquid smoke mixture until the flakes are fully coated. They should be light brown in color.

Spread evenly on the baking sheet and salt and pepper to taste.

Bake for 7 to 10 minutes or until golden brown and crispy. Keep a close eye on the bacon to avoid burning. Flip the bacon at 5 minutes.

Notes

RECIPE NOTES:

Do not use shredded or sweetened coconut for this recipe or it won’t turn out.

Use large flake unsweetened coconut. Shredded coconut is too fine in texture and sweetened will ruin the taste.

Make sure that the coconut flakes are fully coated in the liquid smoke mixture. We use our hands to toss to make sure the top pieces of coconut are covered.

Watch the coconut carefully while it’s baking. Every oven is calibrated differently, so it may take less time to bake, and we don’t want your bacon to burn.

Store in an airtight container in the refrigerator for up to 10 days.

Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator before serving.

NUTRITION DISCLAIMER

Nutrition

Serving: 2tablespoon | Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Read More
July 15, 2025
Vegan Chocolate Mousse

“Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes this even a bit healthy!

For the ingredients I recommend almond or soy milk. Skip some of the others like rice milk which is too watery. If you’re doing this totally vegan, look for vegan chocolate chips. Regular semi-sweet chocolate chips typically contain some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite). This is the shelf stable silken tofu found with the Asian foods. If you can’t find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.”

Read More

July 15, 2025
Buckwheat Kasha with Mushrooms and Olives
Buckwheat Kasha is a superfood that is seriously underrated in the US but I’m bringing it to life. This easy 30 minutes recipe combines buckwheat kasha with mushrooms and black olives for the ultimate vegan and gluten free dinner.

Have you ever heard of or cooked with buckwheat before? Growing up in a Russian family this was a staple in our household. I’ve been eating buckwheat since as long as I can remember and I’ve always loved it. I never even knew growing up that this might be a strange and exotic ingredient for the standard American household.

There were many different ways that my mom prepared and served and I never thought anything of it. It’s super healthy, naturally gluten-free and just as easy to make as rice. If you’ve never tried it before I highly recommend seeking it out at your local grocery store (or find it online) so you can give it a shot for yourself.

I love the taste and find it to be super hearty and earthy – it has a distinct flavor when served plain, unlike plain rice, quinoa or couscous. It pairs well with mushrooms specifically, and fried liver, but can also be added to salads, soups etc.

What is Buckwheat?
- Buckwheat is part of a group called pseudocereals – a type of grain that doesn’t grow on grasses (others include quinoa and amaranth)
- Buckwheat does not actually have any wheat, and it naturally gluten free
- Buckwheat is rich in antioxidants and high in minerals including: manganese, copper, magnesium, iron, and phosphorus.
- The health benefits of buckwheat include improved blood sugar control, and heart health benefits.
- You’ll want to look for the toasted buckwheat groats in stores so that it’s ready to boil.
What does buckwheat taste like?
- It has a very distinct taste that you would never mistake for another grain.
- It is hearty and earthy. It is soft in texture but the individual grains themselves are larger than those of quinoa or couscous so the consistency is different.
How to Cook Buckwheat kasha:

It’s actually very easy to cook! You just need the buckwheat kasha, water, salt, and butter (vegan or regular).

Similar to the way you would cook rice, you add 1 cup of buckwheat kasha to 2 cups of water, then also add 1 tablespoon of butter, and 1 teaspoon of salt to a pot. Bring to a boil, reduce heat to low, and simmer covered for 20 minutes or until cooked through. Fluff it with a fork and your buckwheat is ready!

With that you now have a pot full of cooked buckwheat kasha.

You can serve this as a plain side dish or continue to make this into my buckwheat kasha with mushrooms and olives recipe.

There’s something about buckwheat and mushrooms – they are seriously a match made in heaven. The hearty meaty texture of pan fried mushrooms pairs fantastically well with the earthy buckwheat and in Russian culture this has always been a natural pairing.

And in this recipe to the pan fried mushrooms I’ve always added sliced black olives and tamari (soy sauce). I can’t take full credit for this recipe idea though. I was talking with my mom over the phone and she was sharing a recipe that her friend visiting from Russia had prepared for her – it was this exact dish that I have now recreated myself.

We were both puzzled by the addition of the tamari and the sliced black olives – not exactly your standard kasha additions, but she told me the combination of ingredients just worked, and I trusted her foodie judgement. I had to see for myself what this was all about, and I can honestly say the combination of buckwheat kasha, mushrooms, olives and tamari is the best.

This is currently my new favorite buckwheat recipe. The flavors balance each other out quite nicely – the earthy grain with meaty mushrooms, vinegary sour olives and the salty umami tamari. It just works.

Why this Recipe is the best:
- earthy and hearty buckwheat is complemented perfectly with meaty pan fried mushrooms, briny olives and salty soy sauce
- easy & healthy 5 ingredient recipe
- vegan and gluten free
- can be served both hot and cold
- makes for great leftovers and is perfect for meal prep
Recipe Tips:
- Make sure you buy toasted buckwheat (this is what is always sold at the Russian food stores, but at regular supermarkets you may also find untoasted buckwheat which is lighter in color)
- Always add a tablespoon of vegan or regular butter when cooking the buckwheat – this gives it a nice a rich buttery taste.
- Keep an eye on the buckwheat kasha to prevent it from overcooking otherwise it will get mushy
- To experiment with flavors try using a variety of different mushrooms – button mushrooms, baby bella, portabella, etc.
Recipe Ingredients:
- buckwheat groats
- vegan butter (or regular for non vegans)
- baby bella mushrooms
- tamari (or soy sauce for non gluten free)
- pitted black olives
- parsley
How to make this recipe:

Start by combine the buckwheat kasha with water, vegan butter and salt. Bring to a boil, reduce heat and simmer, covered for 20 minutes.

While the buckwheat is cooking get started on the mushrooms. Thinly slice baby bella mushrooms and add then to a frying pan with oil. Pan fry until lightly browned on both sides. If you want them to brown perfectly make sure not to overcrowd the pan and pan fry them in batches. If there are too many mushrooms in the pan you will not get a nice sear on all of them. This is not highly important for this recipe, so I just added all of my mushrooms into the same pan at the same time. As you can see the mushrooms will still be slightly browned.

Thinly slice the olives, and chop the parsley.

Combine the cooked buckwheat with pan fried mushrooms, sliced olives and parsley.

Add tamari and mix. Once everything is mixed together you can serve this buckwheat salad both hot and cold. This keeps well in the fridge for days and makes for great leftovers or weekly meal prep.

This is hands down one of my new favorite buckwheat recipes so I hope you enjoy it as much as I did! If you have other buckwheat recipes you love please share in the comments below!

Looking for other Russian inspired recipes? Be sure to check out my:
- Oliver Salad
- Russian beet salad
- Vinegret
Buckwheat Kasha with Mushrooms and Olives

Super buckwheat kasha is a highly underrated ingredient which is brought to life in this hot buckwheat salad with mushrooms and olives. Healthy, gluten free and vegan.

Course:

Dinner

Cuisine:

Russian

Keyword:

buckwheat, buckwheat groats, buckwheat kasha

Servings: 4

Calories: 235 kcal

Author: Vicky

Ingredients

1
cup
buckwheat groats
toasted

1
tbsp
vegan butter

1
tbsp
olive oil

8
oz
baby bella mushrooms

1/2
cup
black olives
sliced

1/4
cup
parsley
chopped

Instructions

In a pot combine buckwheat with 2 cups of water, butter, and 1 teaspoon salt. Bring to a boil, reduce heat and simmer, covered for 20 minutes.

Heat pan over medium high heat and add olive oil. Add mushrooms and pan fry until lightly browned, about 10-15 minutes.

In a large bowl combine buckwheat with mushrooms, olive, tamari and parsley Mix.

Nutrition Facts

Buckwheat Kasha with Mushrooms and Olives

Amount Per Serving

Calories 235
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 291mg13%

Potassium 470mg13%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 1g1%

Protein 7g14%

Vitamin A 516IU10%

Vitamin C 5mg6%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.
Read More
July 15, 2025
Fudgy double chocolate brownies
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Make some of these Fudgy double chocolate brownies for the ultimate comfort food. They happen to be Vegan and no, they don’t contain any weird “secret ingredient” that you wouldn’t want in your dessert 😀

For a self-proclaimed foodie, nothing compares to opening the mail box only to see a brand new exciting cookbook waiting for you to dig in. But if that book turns out to be Sam Turnbull’s “Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized” you are in for a really special treat. Sam is the warm and enchanting blogger behind It doesn’t taste like chicken, which is known for her easy, yummy, inventive yet down-to-earth 100% Vegan recipes. As soon as I opened the book and flipped through the pages I was in awe. All, and I mean ALL the recipes are drool-worthy. You will want to cook them all, and in as little time as possible.

I loved to read about how Sam became Vegan, and her approach to cooking and food is the same that I have – being Vegan is a pleasure for the palate, and we use delicious everyday foods to have people ask questions about Veganism and jump on the V bandwagon 🙂

You see, being Vegan doesn’t meant to give up anything, you can go on eating the recipes you’ve grown with and loved all your life, just made with different ingredients which are kinder to the planet, to your health and especially to the Animals. If you could live a happy and healthy life without hurting others, why wouldn’t you?

The book is divided in 7 main sections (that offer anything from brunch to party recipes) and then a few useful additional sections with staples, menu plans, conversion tables, etc.

To name just a few of my favorite recipes from Fuss-Free Vegan:
- ❥ Pillowy Pancakes (p 16)
- ❥ Easy (but fancy looking) Tofu Frittata (p 23)
- ❥ Insanely good rice paper bacon (p 26)
- ❥ Perfect Pizza Pockets (p 64)
- ❥ Get Well Soon noodle soup (p 78)
- ❥ 15-Minute Peanut Noodles (p 110)
- ❥ BBQ Cauliflower Steaks (p 132)
- ❥ Glorious Chewy Chocolate Chip Cookies (p 161)
…but the list goes on and on.

As I said, you’ll want to make each and every recipe out of this book because they all fall under the “Comfort Food” category . I also LOVED how at the end of the book she gives ideas for menu planning: Vegan recipes for holiday gatherings, movie nights, brunch, etc. etc.

This book will be perfect (and would also make the perfect Christmas gift!) for new Vegans who are looking for ways to translate their favorite foods into their new lifestyle while trying to keep it simple; flexitarians and Vegan-curious who want some extra-yummy recipes for those meatless days; anybody who wonders “But what do Vegans eat? Salad and grass?” but also “seasoned” Vegans like me, who rejoice in preparing comfort food for their loved ones.

This book is a bible of goodness. You have to trust me 🙂

Which brings me to today’s recipe. Fudgy (oh yes) Double Chocolate (OMG) Brownies by Sam Turnbull.

Simply put, the most delicious, yummiest, fudgiest brownies I’ve ever had (and I’ve had *many*). This is an easy 1-2-3 recipe, the hardest part…? Waiting 24 hours before cutting them for optimal fudgyness. (Is that even a word?)

But enough already, here’s the recipe you came here for
Fudgy double chocolate brownies

These brownies are every bit as fudgy and chocolatey as a good brownie should be. The edges are lightly crisp and the center is chewy and full of rich chocolatey goodness. My sneaky-deaky trick to
making perfect fudgy brownies is to let them rest overnight. But if you can’t wait to dig in, go for it; the brownies will just be soft and crumbly—perfect for crumbling them over top of Instant Vanilla Ice Cream for a real treat. If you’re having a wicked chocolate craving, these will be your new best friend!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 1 day 40 minutes

Course Cake & dessert

Cuisine American

1 cup vegan chocolate chips

½ cup vegan butter

1 cup white sugar

½ cup non-dairy milk such as soy or almond

1 tsp vanilla extract

½ cup all-purpose flour

¼ cup cocoa powder

1 ½ tsp baking powder

¼ tsp salt

½ cup chopped walnuts (optional)

Preheat your oven to 350°F (180°C).
Grease an 8- x 8-inch baking pan.

In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.

Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).

Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.

To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge

Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized.

Copyright © 2017 Samantha Turnbull.

Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

Reproduced by arrangement with the Publisher. All rights reserved.
» Click here to buy Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized on Amazon «

Did you enjoy this recipe? I suggest you pin it for later because you’ll want to make it ASAP. Also remember to visit Sam’ website at It doesn’t taste like chicken.

Thank you Sam for letting me review your book, I loved it ♥
Read More
July 15, 2025
California Cling Peach Hand Pies
February 23, 2015 by Lisa Le 14 Comments
This post is sponsored by California Cling Peaches,

which is actually where Canada gets most of their canned peaches!

Thank you for reading and supporting my corner of the internet =)

I’m a sucker for anything peach-filled and anything wrapped in flaky pastry. It’s actually a little sad how much I love eating these things. The other day, I visited my favourite doughnut bakery, Through Being Cool, and they had these fantastic peach-filled doughnuts that were dusted with powdered sugar. Their fluffy, doughy doughnuts are absolutely phenomenal, and when stuffed with a golden peach puree…I die of happiness.

Peach pie, peach bellinis, peach-filled doughnuts… get in my belly.

The sad thing is that I actually can’t eat fresh peaches anymore. I used to be able too, but now with my aggravated allergies, fresh fruits I once loved now become dangerous for me to eat because it renders me completely useless for a few days to recover from the water blisters and hives. As much as I loved eating fresh, juicy summer peaches, I must confess that I actually love canned peaches more.

My love affair with canned peaches started with those little tin fruit cups they used to make for school before the no garbage rule (which I thought was a fantastic idea by the way). My mom used to buy the assorted fruit ones with peach, pear, grapes, and cherry, but seven-year-old Lisa would always get in trouble because my mom would catch me eating around the other fruits just to get to the peach chunks. I didn’t like the texture of pears, grapes in those cups were just…meh, and the cherries kind of freaked me out. The peaches, man. Juicy, smooth, bursting with delicious peachy flavour.

Luckily they started making peach-only canned fruit, and I’d open my little tin can of glorious peaches to devour them and slurp up that last little bit of peachy syrup. Ah, the good ol’ days.

It turns out that the canning process for peaches eliminates whatever enzyme or pollen it is that makes me allergic to fresh peaches. I guess 7-year-old me knew what was what. Besides, like frozen produce, canned peaches are picked and packed within 24 hours so that they’re at peak deliciousness when you pry off the lid of the can. Actually, the canning process of peaches has been proven to increase key nutrients including Vitamin A,Â Vitamin C and folate. Take that, Mother Nature. I will eat these peaches defiantly at your failure at natural selection, and get a boost in nutrients.

So make these California cling peach hand pies for your next potluck. If you ever keep puff pastry in the freezer and canned peaches in the pantry, you can easily plan ahead to defrost the pastry and whip up some fancy little desserts for your next party. It’s healthy because it’s got fruits in ’em, right?

California Cling Peach Hand Pies

Prep Time30 minutes

Cook Time30 minutes

Total Time1 hour

Servings: 20

Author: Lisa Le

Ingredients

1 cup California canned cling peaches in syrup drained and diced

2 tbsp all purpose flour + flour for rolling

2 tsp sugar

1/2 tsp ground ginger powder

1 tsp vanilla extract

2 tbsp soy milk for brushing over pastry

2 tbsp vegan butter cut into little cubes

1 package vegan puff pastry

Instructions

In a bowl, stir in diced canned peaches with flour, ground ginger, sugar, and vanilla extract until mixture seems creamy. Set aside.

Roll out puff pastry into 1/4 inch thickness. Cut 3 inch circles (you can cut them bigger if you like). Gather excess dough and reroll, cutting circles until dough is all used.

Fill each circle with a scant tbsp of the peach mixture. Dot with a couple little chunks of butter. Fold over and seal the edges by pressing with the fork. Don’t worry if it’s not perfect, the mixture shouldn’t leak out too much while baking. Place on a silicone-lined or parchment paper-lined thick baking sheet, at least 1 inch apart.

Preheat the oven to 425F.

Using a pastry brush or a silicone brush, coat each hand pie with the soy milk. The proteins in the soy milk will help develop a glaze.

Bake for 15-20 minutes (depending on the puff pastry manufacturer) until pies are golden and pastry is baked through. Let cool on a wire rack and enjoy! Best enjoyed the day of or the day after.

This post is sponsored by California Cling Peaches,

which is actually where Canada gets most of their canned peaches!

Thank you for reading and supporting my corner of the internet =)
About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Read More
July 15, 2025
Rosewater Berry NanaBowl

I first connected with Phil and Jess through social media two years ago when I was travelling through Phuket and discovered their Instagram accounts. I then had the pleasure of meeting Phil during my detox holidays at Phuket Cleanse – he was working there as director at the time. I only got to meet Jess some time later when I went to London – at the time she was working for Deliciously Ella and I was intrigued to join the team. Maaaan I just love social media – in this day and age, it’s so damn easy to connect with like-minded people and to find ‘your tribe’. Without Insta, I would have probably never met these two super inspirational people! Case in point: check out Phil’s Ted Talk that he did a couple of months ago on “how to get your mojo back”.

These two have now joined forces in a new venture – Nana Bowls. As you can guess from the picture above, it’s all about mouth-watering delicious smoothie bowls! Read the interview below on how they got started + some more insight, or scroll straight down if you want to recreate their Rosewater Berry NanaBowl for yourself. Enjoy!

Tell us a bit about the concept of Nana Bowls.

NanaBowls are protein smoothie bowls that smash nutrition. We like to think of ourselves as the Ben & Jerry’s of smoothie bowls… a cross between a protein shake, a fruit smoothie and a creamy ice cream; that’s NanaBowls! High protein. Dairy free. No added sugars (not even dates or honey). Thick. Cold. Creamy. Crunchy. Smashing nutrition. Dreamy!

How did the two of you meet?

We met about two and a half years ago at Phuket Cleanse. At the time, Phil was the director of Phuket Cleanse, and Jess had joined as the first ever intern. Once we realised we had a love of smoothies, Instagram and gyming in common, we knew this friendship would be for the long haul!

Phil, you were working at Phuket Cleanse prior to this. And Jess, you were living in London and working for Deliciously Ella. How was the idea of Nana Bowls born, and what made you decide to take a leap of faith?

We both love smoothie bowls, but we couldn’t find them Thailand (or at least ones that didn’t leave us bloated and with a sugar crash). So we got our thinking caps on and knocked our heads together. If healthy smoothie bowls are what we want, surely others would too?! That’s when we set ourselves the vision of being ‘the healthy Ben and Jerry’s of protein smoothie bowls’… NanaBowls was born!

Having both worked at the the meccas of healthy food and nutrition, we merged our passions to revolutionise the common smoothie bowl. We made it our mission to create a brand that stuck to the non-negotiables we live by – no added sugars, high protein, healthy fats, dairy & gluten free, photo worthy and of course delicious!

Taking that leap is scary, going into the world of unknown without any certainty, but when you’re passionate about something – especially when it’s about promoting a healthy lifestyle – sometimes you have to trust your gut and roll with it!

Why the focus on high protein?

Protein is something that is essential for a healthy lifestyle. It’s the building blocks for muscle growth and recovery. That’s why we chose to add a good clean protein powder to our NanaBowls to guarantee that we’re tucking into a nutritionally balanced meal (and not just a bowl of fruit puree).

We always go for plant proteins like pea, brown rice and hemp as they’re dairy free and won’t leave you feeling bloated like many whey and dairy based proteins tend to. This simple addition will have you powered up for the rest of the day, whilst also making smoothie bowls the perfect workout fuel for all you gym bunnies and flexi yogis out there!

What’s your inspiration behind your recipes? And what is your personal fave?

We take inspiration from our classic ice cream go-to flavours and get experimenting to put a healthy spin on them! Everyone’s a fan of indulgent sweet ice creams, so we made it our mission to create something we could still enjoy, without all the nasties and sugary business.

Our faves have to be the more indulgent flavours – we’re talking Salted Caramel Cashew, Choco Almond Chunk and Peanut Butter Crunch! Who would say “no” to a thick, cold and creamy bowl of Salted Caramel, knowing that it’s filled to the brim with only goodness?!

And lastly, do you have any tips for any entrepreneurial-minded individuals out there who are hesitating to take the next step in their business idea?

One of the biggest things we’ve learnt from our new venture is to just DO! The fastest way to stumble upon your personal masterpiece is to just DO more, and maximise your chances of discovering what works. Just go out and do it! It doesn’t need to be perfect, it doesn’t need to be the final version, you just need to take that first step.

We can all spend hours and days perfecting something, often going round in circles trying to get it right. Of course it’s great to plan ahead, but getting it “perfect” can delay us. Everything we’ve learnt on our NanaBowls journey has been from the feedback and experiences since launching. So why not give it a shot and learn on the job?! Nothing is ever set in stone, ideas and concepts are constantly evolving. All you’ve got to do is just trust in the process!

Remember, you’ll never be fearless, but you can most certainly choose to fear-less!

And without further ado, here is their Rosewater Berry NanaBowl Recipe

Rosewater Berry NanaBowl

Ingredients

2 frozen bananas (peel before freezing)

80g frozen blueberries

5ml rosewater

20g vegan protein powder (pea, brown rice or hemp are best)

1 tablespoon of coconut oil

Instructions

1. Blend all the ingredients together using a top loading blender (not a NutriBullet) or food processor (you won’t need to add any liquid). Mix using your blender plunger until a thick, smooth and creamy consistency forms.

2. Pour into a bowl and top with your favourite toppings – we love a sprinkle of bee pollen, fresh juicy blueberries, raw pistachio nuts and a spoon of crunchy homemade granola!

So #GrabASpoon and enjoy! If you guys make this one at home, don’t forget to tag @NanaBowls (Facebook: NanaBowls) and let them know what you think!

P.S. Feel free to share this with any of your smoothie lovin’ friends!

Read More

July 15, 2025
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients:
- ⅔ c. old-fashioned oats
- 1 tsp. baking soda
- 1 c. all-natural peanut butter*
- ⅓ c. coconut sugar
- 2 tbsp. maple syrup
- 2 cage-free eggs (vegan option: 6 tbsp. water + 2 tbsp. chia seeds, soaked until gelled)**
- 1 tbsp. pure vanilla extract
- ⅔ c. vegan dark chocolate chips
Read More
July 15, 2025