Vegetable Fritters

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So fun and tasty!! Wimberley loves running around the house while snacking on these babies.

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  • 3/4 cup chickpea flour  (garbanzo bean flour)

  • 1/2 cup water

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon salt

  • pepper

  • 1/4 cup chopped red onion

  • 3/4 cup chopped red pepper

  • 3/4 cup corn

  • 2 tablespoons chopped parsley (or dried)

  • vegetable oil

  • Vegan Chipotle Ranch Dressing  (optional)

US Customary - Metric


  • Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.

  • Heat pan on medium high heat. Add enough vegetable oil to cover the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.

  • Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.

  • Serve with Vegan Chipotle Ranch Dressing.

Chocolate Chip Cookies

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The BEST!!! My friend brought these to a party once and i’ve loved them ever since!

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  • 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1/4 cup non-dairy milk (I usually use soy or almond)

  • 1 teaspoon vanilla extract or vanilla paste

  • 2 1/4 cups flour

  • 1/2 tsp salt (see notes)

  • 1 tsp baking SODA

  • 12 oz dairy-free chocolate chips


  1. Pre-heat the over to 350F.

  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.

  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.

  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.

  5. Stir in chocolate chips.

  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.

  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)

  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.

  9. Once the cookies have cooled, remove from parchment paper and serve.


Let me start by saying, I am no chef. OK. Not even. 

All the recipes on my site are from the talented food bloggers of the interwebs.  I only post recipes that I have actually made myself and enjoyed. Also, I am not a food photographer. I literally snap a pic of the vegan meal I created before devouring it. 

Here you will find a link to the original website where I found the recipe, my adjustments to the recipe, experience cooking the dish and any tips I may have. 

If you give any of these meals a try please drop me a comment! I would love to know that people are actually getting some use out of this page. I'm also curious to see how it went for you and to know if there's anything you'd like to see more or less of. 

Happy cooking veg heads <3