Apple Crisp

Happy weekend!


Earlier this week I came home from a long day of school and play practice to find that my mom had made apple crisp. The best part, besides the fact that it was fresh out of the oven? It was vegan! She’d veganized our family’s crisp recipe for me… reason number 7562 why I love her.

I’m going to keep this post brief because I have to go do homework, but I just have to say you NEED this apple crisp in your life!

Here’s a list of reasons why this crisp is great:


  • crunchy
  • sweet
  • buttery


  • it has a melt-in-your mouth crumb topping
  • it can be topped with ICE CREAM
  • it’s full of fruit, so it’s healthier than other desserts
  • it’s the perfect way to celebrate apple season

Is this list not enough for you? Here are some more pictures:



Go to an apple orchard (or the farmer’s market), get a bunch of apples, and use them in this sweet apple crisp! Top with vegan ice cream (I like So Delicious vanilla) and enjoy!

Apple Crisp

Serves 6 (makes one 9 inch pan full)

  • 6 apples, sliced


  • ½ cup vegan margarine (I use Earth Balance)
  • ½ cup flour
  • 1 cup brown sugar
  • 1 cup oats
  1. Preheat the oven to 350 degrees F.
  2. Peel the apples and slice them into long slices. Layer them in a 9 inch square dish/ pan.
  3. Soften the vegan margarine.
  4. To make the topping, mix all the topping ingredients together and mash them with a fork. Generously sprinkle on top of the apples.
  5. Put the crisp in the oven and bake for 30-35 minutes, or until the topping is golden-brown and the apples are soft.
  6. Let cool, slice, and enjoy! The crisp is great on its own, but a scoop of vegan ice cream on top makes it even better!

Have a lovely Sunday!

xx Ellie


Chickpea Pesto Pasta


This pasta is the perfect fall dish. It’s warm, and it uses the last of the garden produce like vibrant basil and juicy tomatoes.

Are you happy it’s fall? I am, because it means warm flannels, football games, apple cider, and more baking and eating since you gotta store up some fat for the winter, just like squirrels! Or is that just me? I’m always SO MUCH HUNGRIER in the fall and winter! At the same time, I’m super sad summer, with its warmth and no school, is over. What do you like more – summer or fall?

Back to pasta – I LOVE eating pasta in the fall. It’s a hearty, filling dish. This dish is no exception. Filled with toasty chickpeas, warm pasta, and fragrant pesto… It’s sure to satisfy! I love the roasted chickpeas so much that I eat them for snack! They’re also great with a veggie stir-fry.



  • 1 pound of your favorite pasta (I used spaghetti). Use gluten free pasta to make this recipe gluten free.
  • 2 cans of chickpeas
  • seasoning salt
  • Pesto (recipe HERE)
  • 2 tomatoes, to garnish

To make the pasta: Follow instructions on the back of the box or use these instructions!

Preheat the oven to 400 degrees F. Drain chickpeas and spread them out on a baking pan after you cover the bottom of the pan with a light layer of oil (I just used cooking spray). Sprinkle your favorite seasoning salt on top of them and roast them for 20 minutes, or until they’re brown and crispy.

Once the pasta is made, put it back in the pasta pot and pour in the pesto. Mix it all together and scoop it into bowls (yes I eat my spaghetti in a bowl – deal with it). Top with a few spoonfuls of roasted chickpeas and chopped tomatoes. Enjoy!

xx Ellie

Weekend Banana Pancakes

Happy Saturday! I hope you’re having a wonderful weekend.

As you read this, I’m probably sleeping. Why, you might ask? Well first of all, I’m a growing teenager. Second, I stayed up all night writing a play. Every year, my school does a fun event called “24 Hour Theatre” where students write, direct, and perform in a play — all in 24 hours! This year I’m a playwright, so I arrived at school last night at 7:30 PM and wrote a play throughout the night (with some help from two of the school English teachers).  Now actors and directors are working together to put the play together. They’ll perform it tonight at 7:30!


After my long night of writing, I felt like eating pancakes, so I whipped together these cute little guys.  They’re sweet and fluffy thanks to the banana, the flaxseed adds some protein, and the cinnamon adds a fall flair to them!

You can top them with cinnamon, banana slices, and maple syrup. Or you can slather peanut butter on one, add some banana slices, and stick another pancake on top of it for an EPIC peanut butter and banana sandwich. You can get crazy and add maple syrup to the top of that, too.


Weekend Banana Pancakes

Makes 4 small pancakes — serves 1 hungry teenage girl

  • 1 banana, mashed
  • ½ cup flour
  • 1 Tbsp flaxseed
  • ½ – 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 Tbsp nondairy milk
  • 1 sliced banana, cinnamon, and maple syrup for serving

Mash the banana (I used a fork). Add flour, flaxseed meal, cinnamon, baking soda, and baking powder. Whisk together, add in nondairy milk, and whisk again until everything is combined. Spoon onto a sprayed / oiled pan and let them cook for 1-2 minutes on one side, flip with a spatula, and cook for 1-2 minutes on the other side.

Serve with sliced banana, cinnamon, and maple syrup.

xx Ellie