Two Ingredient Oatmeal Cookies

So to keep the theme of fast recipes with leftovers… I came across this recipe from a former coworker who found it on another site and thought it was too good to be true. It was a 2 ingredient cookie (3 or 4 if you add some good stuff). I had two containers of half used quick oats and a quarter of a bag of vegan chocolate chips because my husband sneaks chocolate when I am not around, and of course at least 5 or 6 frozen brown bananas in my freezer just in case! I always keep them around because my step kids love banana pancakes. So whenever I don’t finish a bunch in the freezer one or two will go! This was the prefect recipe that I will make again and again because it is so easy and dare I say healthy! My husband thinks it needs more sugar. But I just told him to go snack on the fudge from yesterday :). Eat up!

cookies cooled

NOTE: The original recipe was on The Burlap Bag and my friend’s blog is Organic Glory. So take a looksy!


RECIPE: Vegan Oatmeal Cookies

(2) Overripe Brown Bananas

1 cup Quick oats

Optional: Vegan Chocolate Chips, Walnuts, etc.


Mash the bananas into the quick oats and then mix in any optional toppings.


Place on a cookie sheet with either a silpat or parchment, it will stick and be messy otherwise.

cookies on silpat

Bake at 350degrees for 15minutes.

cookies close up

Eat and Enjoy!


XOXOX, The Hippie Gypsy

Four Ingredient Fast Fudge

cooled fudge

So this was the weekend of leftovers. We have moved into a new house in the past 2 weeks and we have all of this half eaten food moving from our rented townhouse to our shiny new big house. I new I had some plain soy creamer that was about to expire at the middle of this month and I also realized during this move that my husband has a peanut butter issue. By issue I mean he eats 3/4 of a jar and then opens a new one. We had multiple jars of half eaten peanut butter all over the townhouse. So when I cleaned and organized the new kitchen with my mom, I got to work on finding something fast to do with the peanut butter. It was either peanut tofu a recipe from my coworker or this quick 15minute fudge with only 4 ingredients. I had a sweet tooth and a headache so fudge it would be! I didn’t have the patience for overthinking tofu at the time. However I did make a delicious lasagna with it later. Recipe is on the way.

So enjoy this recipe it is like 15minutes and done, which is nice. At the same time it will make a great holiday gift, potluck item, and you can take it with you anywhere. I am a big advocate of bringing my own food places so this is perfect. I can bring it to a picnic, on a roadtrip, or to a party.  Also it is omni approved by my husband! Love it! Hope you do too!

quarter jar peanut butter


Four Ingredient Peanut Butter Fudge

2 cups Vegan Sugar

1/2 cup Soy Creamer

3/4 cup Peanut Butter

1 tsp Vanilla

vanilla and PB


In a medium saucepan of medium low heat bring cream and sugar to a boil stirring constantly. it only needs to boil for a minute or two. Then take off the heat.

boiling sugar and cream

Please note if you do not take it off the heat before adding vanilla it will explode a little. I did this. It is a hot sticky mess. Do not repeat my dumb mistake 🙂 .

Moving on, after the saucepan is off the heat add vanilla and peanut butter and stir until it is well combined and melted down completely.

pouring fudge

Then pour into a heat safe container while still hot. Do this quickly so it doesnt start to cool and come out grainy. Preferably add parchment to the bowl so that you can pull out the fudge. I placed it in a heat safe glass container and regretted not using parchment later.

freshly poured fudge

Allow to cool on a countertop until solid (about an hour or two). Cut and serve!

fudge cooling

xoxox, The Hippie Gypsy

Mango Coconut Sorbet

So a coworker in my office made mango sorbet at a work party last summer and I stole his recipe which he altered from a recipe on This is the best kind of recipe because it starts as something standard and goes “viral” without anyone knowing it. It is a simple tried and true recipe for Mango Sorbet but it can be any kind of sorbet just swap out the fruit and toss aside the coconut and add another topping (the base ingredients for sorbet are at the bottom of this post).

So I am making this into a Mango Coconut Sorbet that has just a hint of lime in it. It will be fresh and cool and can accompany my Mango Cake recipe from Easter Dessert. Also, I just found out yesterday Mangos are on a one day sale at Whole Foods in Bedford MA on Friday 10am-6pm, so go get some for the weekend or cube a bunch and freeze them for summer! Heck if you are feeling that excitable make it into a milkshake and throw in a cupcake and some coconut milk and have 2 desserts this weekend!


Mango Coconut Sorbet

(4) mangos (I am a champagne mango fan)
(1) Cup of Simple Syrup (3/4 cup sugar dissolved in 3/4 cup water)
(3) Tablespoons Lime Juice (try key lime for a lighter flavor)
1/4 cup of shredded unsweetened coconut

Place ice cream maker bowl in freezer overnight.
Chop and peel mangos. Place flesh in a high-efficiency blender or food processor like Vitamix or Cuisinart SoupMaker. Once the mango is soupy add simple syrup and lime juice. Combine until liquid. If you want to you can strain it after to make sure there are no chunks and either reblend the chunks or toss them if they are minimal.

Next, pour into the ice cream maker bowl and sprinkle in coconut as it starts to stir. Then leave on until the sorbet is cold at least 10-15minutes.

Serve cold with a cupcake or by itself and enjoy!


Optional: Drizzle with raspberry or strawberry sauce in an ice cream cone bowl for a summer dessert!
Optional 2: Make it a milkshake by adding 1/2cup of canned coconut milk to the blender after and 3-4 scoops of the sorbet. Toss in some mango cake for a little something decadent!

Note: The base recipe is simple: 2cups of fruit, 1 cup of simple syrup, 3 tablespoons of lime juice. Try it with any fruit you love!

XOXOX, The Hippie Gypsy

Easy BBQ Seitan on Pretzel Rolls

One of my fave things as a kid was getting to grill with my dad in the summer. I would swim in our pool all day and then stand next to my dad in my bathing suit and side pony tail as he would grill hamburgers, hot dogs, chicken, brats, and steak tips. Fast forward 25 years and I am vegan. Last year I discovered the Tofurky Beer Brats which taste on point despite a slightly herb hued green in them and are grillable which is amazing because most things (my husband has learned) fall apart on the grill if they are stamped “vegan”. So what about things like ribs and steak tips and BBQ chicken? I have not figured out any grillable options yet but I have 2 very yummy bbq sauce smoky flavored options still that you can cook indoors. One is Morningstar Farms BBQ Riblets which remind me of those school lunch riblet sandwiches without the yucky fat hard chunks in them. This Seitan recipe below though is my smoky sweet version of a bbq chicken sandwich or even a pulled pork sandwich that you can make at home in your kitchen and dream of the summer heat filling your backyard. And it only takes a few minutes to prepare after the rolls are done!

Spring has sprung so let’s make those dreams a reality folks!


Smoky, Sweet BBQ Seitan on Pretzel Rolls


Vegan Pretzel Rolls ( I use this recipe by Guy Fieri: )

Organic Vegan BBQ Sauce

1 tsp Liquid Smoke

1 tbsp Agave Nectar or Honey (if you are a vegan that eats honey like me)

1 package West Soy Seitan Strips or Cubes (Strips work better in a sandwich but you can chop the cubes for a “shredded/pulled pork style”)

Olive Oil

Garlic (I use chopped frozen)

Kosher Salt



Place olive oil and 1 tsp of salt in a frying pan over medium heat. Olive oil should thinly cover the bottom of the pan and you can always add more by the teaspoon if you need it. When it bubbles, add seitan and pepper to taste. Then add garlic to taste. I use at least 1/2tbsp. Heat until there are some brown bits forming on the bottom. Then squeeze in a tbsp of agave and 1 tsp of liquid smoke. Toss until well combined. Add BBQ sauce until well covered. Toss lightly and place on warm rolls. Serve hot. Enjoy!

For a Whole Meal: Add the Farro Salad and finish it off with the Fourth of July Trifle we made last year and it will be perfect for a summer party! 

Optional Add Ons: Add sliced tomatoes, lettuce, some pickled jalapeno, and melt on Daiya Havarti cheese.

XOXOX, The Hippie Gypsy

Mango Cake with Coconut Frosting

Today is Good Friday and nothing is “good-er” than cake!

My poor, but entertaining, grammar aside, I love cake. Yesterday I got to talk about cake at work and that made my week! In fact I got to pass along my vegan knowledge to a coworker whose very adorable daughter was having a birthday but can’t eat eggs and wanted cake. Her mom had no idea vegan = eggless. I think she believed that vegans and vegetarians were the same and ate eggs and dairy which is a common misconception but I got to spread some knowledge, talk about cake, and possibly make a birthday party become a hit filled with delicious chocolatey goodness.

However, for Easter my chocolate addiction needs to be lightened up. After all those chocolate bunnies are consumed we need something lighter and more tropical to make New England remember that there is a thing called Spring that leads to Summer and it is on its way (slowly). So I thought I would post a Citrus Cake recipe that is just whimsical enough for this wonderful holiday. Enjoy!


Mango Cake with Coconut Frosting



1 cup all-purpose flour

1/2 cup whole wheat pastry flour

2 tsp baking powder

1/2 teaspoon of kosher salt (a few pinches to pull out the sweetness)

1 tsp cake spice (I use Penzey’s) or a few pinches of cloves, cinnamon, and cardamom

1/3 cup canola oil

1/2-2/3 cup of Vegan Sugar (I like sweet things but between the frosting, coconut, and the mango you many not feel like you need 2/3cup of sugar so for those that want a little less feel free to scale it down to as little as 1/2cup)

1tbsp Mexican Pure Vanilla Extract

1 tbsp of lemon juice

2 mangos peeled and diced

Vanilla Frosting (I am lazy and buy mine but feel free to make it by whipping together (2) Earth Balance Buttery sticks, 7cups Vegan Powdered Sugar, 1tsp vanilla extract, and a few splashes of soy milk)

1 bag of sweetened shredded coconut

Vanilla Sugar



 Preheat your oven to 350degrees. Butter your cake pans with Earth Balance Buttery sticks then cut parchment to fit the bottoms. If you don’t do this the cake will stick and make a mess.

Next place chopped mangos in a blender and pulverize until smooth. Then pour into a medium mixing bowl with oil, vanilla, and lemon juice. Combine until smooth.

In another bowl place both flours, baking powder, and salt. Whisk together to combine and then slowly mix the dry ingredients into the wet ingredients. I usually add 1/4 at a time. You can use a stand mixer for this to make the process go faster.

Last pour the batter into the greased parchment bottomed pans. The cakes should rise slightly and be ready in about 4o-45minutes. Check with a toothpick and allow to cool. I usually run a knife along the edges and then flip them over on a cool towel so they will separate from the pan. The parchment helps this.

When they are cool, place a thin layer of frosting between the cake layers and a sprinkle of coconut. Sometimes I reserve a bit of the puree and at that in between. Then place the second cake layer on top and frost only the top and sprinkle with coconut and vanilla sugar.

Serve cold. Enjoy!

cakes baking


Optional Ways to Prepare: Top with dried pineapple, add a squeeze of orange or grapefruit to the batter,  instead of frosting just sprinkle with powdered sugar or a dollop of coconut whipped cream, add crushed pineapple to the batter, add a handful of coconut to the batter, or add 1 squeezed lemon to the frosting.


My Vegan Wedding

My husband and I were married in Las Vegas on April 17, 2012. As we get close to our one year anniversary we wanted to share our wedding with my fans and fellow bloggers. We have had our wedding features twice online and most recently on a vegan wedding site. Get inspired and enjoy!

Rose Pedals Vegan Weddings:

Massachusetts Wedding Guide: