Maple-Pecan Stuffed Baked McIntosh Apples

 

Ingredients

 4 large McIntosh apples  

 1/4 cup gluten-free rolled oats

 2 tbsp chopped pecans or walnuts

 1tbsp organic coconut oil (melted) or vegan butter substitute

 2 tbsp pure maple syrup or agave syrup

 1/2 tsp teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

 A pinch of sea salt

 2 tbsp dairy-free vanilla yogurt or coconut whipped cream (for serving, optional)

Instructions

1. Preheat and Prep:

 Preheat your oven to 375 degrees.

 Lightly grease a baking dish or iron skillet large enough to hold the apples comfortably.

2. Core the Apples:

 Wash the McIntosh apples thoroughly.  

 Using a paring knife or an apple corer, remove the core from each apple, stopping about inch before the bottom so the base stays intact to hold the filling.

3. Mix the Filling:

 In a small mixing bowl, combine the gluten-free rolled oats, chopped pecans, melted coconut oil (or vegan butter), maple syrup, cinnamon, nutmeg, and a pinch of sea salt. Stir until the mixture is evenly moistened and fragrant.

4. Stuff the Apples:

 Spoon the oat and pecan mixture tightly into the core cavity of each apple, pressing down gently.

5. Bake:

 Place the stuffed apples in your prepared baking dish. Pour about 

2 tablespoons of water into the bottom of the dish to keep the apples moist as they steam and bake.

 Bake uncovered for 30 to 35 minutes, or until the apples are fork-tender and the skins are slightly wrinkled, but still holding their shape. (Note: Because McIntosh apples soften quickly, keep a close eye on them around the 25-minute mark so they don't collapse completely.)

6. Serve:

 Remove from the oven and let cool for a few minutes. Spoon any warm pan juices back over the tops.

 Serve warm on its own, or top with a dollop of dairy-free vanilla yogurt or coconut whipped cream.

Pumpkin filling Recipe for thumbprint cookies

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp ginger

Pinch nutmeg

salt1 tsp cornstarch

1 tsp vanilla extract

Stir all in a small pan on medium 4 to 5 minutes until thick and spoonable. Cool completely. It should hold its shape in the thumbprint.

For your cookies: Fill after baking, not before. These fillings are wetter than curd, so bake the cookies plain, re press the centers while warm, cool, then add 1 tsp filling to each.

Strawberry filling Recipe for thumbprint cookies - Gluten Free/Vegan

Strawberry filling

Makes enough for 18 cookies.

1 cup thawed strawberry puree
1/4 cup agave, adjust to tartness
1 Tbsp cornstarch mixed with 1 Tbsp water
1 tsp lemon juice from your fresh lemons

Instructions

Simmer puree and sugar on medium 5 minutes. Stir in cornstarch slurry and cook 2 minutes until thick like jam. Stir in lemon juice. Cool completely before filling.

Gluten Free - Vegan - Thumbprint Cookies

 

For the lemon curd filling:

 Zest and juice from 2 of your lemons

1 Tbsp zest and 1/4 cup juice
1/3 cup agave
2 Tbsp cornstarch
1/2 cup water
1 Tbsp dairy free butter

For the cookies:

Zest from remaining 1 lemon, about 1 tsp
2 cups gluten free 1 to 1 flour blend with xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy free butter, softened
2/3 cup sugar
2 Tbsp lemon juice from above
1 tsp vanilla extract

Steps
Make curd: Whisk sugar and cornstarch in small pan. Add water, lemon juice, zest. Cook on medium, stirring, until thick and glossy, about 3 to 4 minutes. Stir in butter. Cool completely.
Make dough: Whisk flour, baking powder, salt. In separate bowl, beat butter and sugar until fluffy. Mix in lemon zest, lemon juice, vanilla. Add dry mix to form soft dough. Chill 20 minutes.
Shape: Heat oven to 350°F. Roll 1 Tbsp balls. Place on lined sheet. Press thumb in center of each.

Bake: Bake 12 to 14 minutes until edges are set. Re press centers while warm. Cool fully.
Fill: Spoon cooled curd into each center.

Notes: 

Curd thickens more as it cools. Store filled cookies in fridge up to 5 days in a single layer.

No egg, dairy free Chocolate Cake

 

Ingredients

1/2 cup gluten free flour

6 tbsp cocoa powder

2 tsp baking soda

1/2 tsp salt

1 tbsp vinegar

1 tsp vanilla

1 cup chocolate almond milk

1/4 cup vegetable oil

Mix all dry indregients in a medium size bowl. In another small bowl mix all wet ingredients. Pour wet ingredients into dry ingredients and mix until combine and smooth mixture. Pour mixture into a 6" bundt pan and bake for about 40 minutes. Check at 30 minutes with a tooth pick 

Homemade Gluten Free - Vegan Flatbread

1 cup dry yellow split pea rinse and soaked overnight. Next day drain water from split peas and place them in a blender with 1/2 cups of water. Fill 1 cup of the split pea mixture into a nonstick medium hot pan and spread the batter enough flat make one round flat bread. Cook for about 4 minutes on each side. Once the flatbread has cooled, I roll, wrap them individually in parchment paper and place them into a

plastic airtight container for later use.

 

My Instant Pot Vegan Baked Beans Recipe

 

Ingredients - Exactly As I Made Them:

• 1 lb navy beans, rinsed and sorted

• 4 cups water (to cook beans)

• 1 small yellow onion, diced + sautéed with pinch of salt

• 1/2 cup Grandma's Molasses - Original

• 1/3 cup organic brown sugar, packed

• 1/3 cup ketchup

• 1 tsp musturd

My Method - 25 Min + Sauce:

Step 1 - Cook the beans:

1. Add rinsed navy beans + 4 cups water to Instant Pot.

2. Seal and pressure cook HIGH 25 minutes.

3. Quick release, drain beans but SAVE 1 cup of the bean cooking liquid.

Step 2 - Mix sauce & finish:

1. In a bowl, whisk Grandma's Molasses, brown sugar, ketchup, musturd.

2. Set Instant Pot to Sauté, add a little olive oil and sauté your diced onion with a pinch of salt until soft.

3. Add the cooked beans back in, pour the sauce over, add 3/4 cup of the reserved bean liquid and stir.

4. Seal again and pressure cook HIGH 10 minutes to let the sauce soak in.

5. Natural release 10 minutes, then open. Set to Sauté 5-8 minutes to thicken to that spoon-coating thickness in your photo.

Why this 2-step method works: Cooking the beans first in water makes them creamy inside. Adding the molasses/sugar after keeps them from staying hard, sugar and musturd can toughen beans if added too early.

Taste tip: If you want more smoky like Boston beans, next time add 1 tsp smoked paprika to your sauce mix

Easy peezy Roasted Garlic Spicy Veggies

1 head broccoli

1 head cauliflower

2 medium carrots

green onions

mushromms

chili oil

Sauce

1/4 cup liquid amino acid    

1/4 tsp ginger  

1/4 cup agave

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 black pepper

I used a round 9" roasting pan with top cover. Slice green onions, carrots,  and add to the roasting pan.

Slice mushrroms, pull apart the cauliflower, broccoli and add them to the roasting pan. Toss veggies with chili oil and seasonings. I roasted these veggies for about 25 minutes because I like my veggies aldente     

                                                             

 

Easy - Rustic Leek, Potato & Chickpea Stew

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 2–3

Ingredients

 Leeks: 4 leeks, washed thoroughly and sliced into half-inch rounds 

 

 Tomato: 1 fresh tomato, diced  

 Red Potatoes: 2 small red potatoes, quartered  

 Rutabaga / Turnip: 1 small, peeled and diced  

 Chickpeas: 1 jar (or can), drained and rinsed  

 Pantry Staples: 1 tbsp olive oil, 3 to 4 cups vegetable broth (or water), salt, black pepper, and optional garlic or herbs (like thyme, oregano, or basil)

Instructions

1. Prep the Vegetables: Cut off dark green leek tops and root ends. Slice the white and pale green parts into half-inch rounds and rinse well. Dice the fresh tomato.  

2. Sauté Leeks & Tomato: Heat olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook 4 to 5 minutes until soft. Stir in the diced tomato and cook for another 2 to 3 minutes until it breaks down and releases its juices.  

3. Simmer the Root Vegetables: Add the diced rutabaga and red potatoes. Pour in 3 to 4 cups of broth or water (just enough to cover everything). Bring to a gentle boil, cover, and simmer on low for 15 minutes until the potatoes and rutabaga are tender.  

4. Add Chickpeas & Season: Stir in the chickpeas and simmer uncovered for 5 minutes. Season to taste with salt, black pepper, and herbs.  

5. Serve: Ladle warm into bowls, optionally finishing with a drizzle of olive oil or a pinch of red pepper flakes.

🍁 Japan Festival Boston: A Veganlicious Fall Guide to Culture, Flavor & Festival

   Boston’s biggest Japanese celebration and the largest on the East Coast continues to be one of the most joyful cultural moments of the year. Since its start in 2012, Japan Festival Boston has transformed Boston Common (139 Tremont Street) into a world of lanterns, taiko drums, handmade crafts, and some of the best vegan‑friendly Japanese street food you can find. It’s free, open to the public, and a dream for anyone who loves the blend of food + culture. 

🌱 Vegan Japanese Bites to Hunt For

These vendors rotate, but the staples rarely disappear and most can be made vegan with one simple phrase: “Dashi nashi?” / No fish stock?”

• Onigiri umeboshi or kombu; clean, photogenic, reliable.

• Yaki Onigiri & Vegetable Yakisoba ask for no bonito flakes.

• Nasubi Dengaku miso-glazed eggplant over charcoal.

• Vegan Takoyaki / Okonomiyaki mushroom or konjac versions are becoming common.

• Mochi, Warabi Mochi, Matcha naturally vegan; matcha lattes with oat milk have been everywhere the last two years.

• Kakigori matcha or yuzu syrup melting in the fall air.

• Pro tip: Bring a small card that says “I am vegan no dashi, katsuobushi, egg, dairy” in Japanese. Vendors appreciate the clarity and often point you toward hidden vegan sauces.

• 
  
  
  
                           🍂 Fall 2026 Festival Notes

The flagship festival happened April 25–26 this year, but organizers often run a second fall edition. Keep an eye on Japan Festival Boston for announcements.

Meanwhile, Boston’s fall Japanese cultural circuit is already in full swing:

• Showa Boston Cultural Festival - Nov 23, Jamaica Plain. Intimate, peaceful, and perfect for tea ceremony and craft photography.

• O-Bon / Fall Matsuri - early September. Lanterns, dance, and small food stalls that are easy to navigate as a vegan.

• 1. Main Stage Taiko, Soranbushi, Koto

  Arrive at 11am for soft light and lighter crowds. The movement shots here set the tone for your whole post.

  2. Workshop Row Origami, Calligraphy, Tea

  This is your hands‑in‑frame zone. Calligraphy artists will write your name in Japanese — a beautiful detail shot.

  3. Booth Alley Ceramics, Incense, Kyoto Gifts

  Slow browsing, warm textures, and perfect B‑roll. Shoyeido incense and handmade ceramics always photograph beautifully.

• 4. Cosplay Parade

  The parade usually starts near Downtown Crossing and flows into the Common. Great for dynamic, colorful storytelling.

🎉 FREE VEGAN YOGURT POP AND POPSICLE TASTE TEST! 🎉

 

I've been working on a new homemade treat and I'm looking for a few honest taste-testers!

🥥 Dairy-Free (DF)
🌱 Vegan (V)
🌾 Gluten-Free (GF)
🍦 Homemade Yogurt Pops

I'm giving away trial-size yogurt pops to the first 25 people who live nearby and are willing to provide an honest review.

In exchange, I'd love your feedback on:

✔️ Flavor
✔️ Texture
✔️ Sweetness level
✔️ Overall impression
✔️ Whether you would buy them

No sales pitch—just looking for real opinions as I continue developing my recipes.

If you're interested, send me a private message and I'll arrange pickup details.

Thank you for helping support a local small-batch creator! 💚

Priority will be given to nearby residents for easy pickup.

 

Theveganlicious Event Calendar

 

NoBeeHoney

 Say hello to NoBeeHoney — our homemade, bee-free golden nectar that’s 100% vegan and 1000% delicious. Crafted with love and compassion, it’s the perfect gift, party favor, or pantry staple for anyone who craves sweetness without compromise.

🌼 Why you'll love it:

• No bees harmed — ever

• Smooth, golden, and naturally sweet

• Delicious in our homemade non-dairy yogurt

• Beautifully packaged with charm and care

• Ideal for tea, toast, baking, or gifting

💛 Featured here: our signature jar with a golden ribbon, bee charm, and honey dipper — a little jar of joy that says “Thank you for BEE-ing here” in the most vegan way possible.

📦 Available in limited batches. DM to order

Ensenada Mexico bus Tour and 🌮 Staying Vegan in Ensenada: My Megaburros Restaurant Experience

  Vegetables Corn Tacos

Traveling as a vegan can be a beautiful adventure—and sometimes, a bit of a challenge. But during my recent cruise stop in Ensenada, Baja Mexico, I was thrilled to discover that staying true to my plant-based lifestyle didn’t mean sacrificing flavor or cultural experience.

After our guided bus excursion through the city you can watch the full tour here - (📍 Ensenada, Mexico Bus Excursion & Shopping Tour – August 27, 2025)  We dined at Megaburros Restaurant, a casual spot with a surprisingly accommodating menu. I ordered a plate of soft tacos filled with sautéed vegetables, spinach, zucchini, mushrooms, carrots, and bell peppers, served alongside Mexican-style rice and refried beans topped with vegan-friendly cheese. A side of salsa added the perfect kick. It was colorful, hearty, and absolutely satisfying.

🍽️ What I loved most was how easy it was to customize the meal. The staff was  friendly and open to adjustments, and the flavors were fresh and vibrant. It reminded me that with a little creativity and communication, vegan dining is possible almost anywhere even in places where plant-based options aren’t the norm.

If you’re planning a cruise or a visit to Ensenada, don’t hesitate to explore local spots like Megaburros. You might just find a meal that nourishes both your body and your travel spirit.

Getting ready for a Mexico Trip

 

                         

Get ready to indulge your taste buds and camera lens—Theveganlicious Blog is cruising into flavor and color with just 22 days until the adventure begins! On board, we’re on a mission to uncover the best vegan options, from smoothies to savory bites, and once we dock in Ensenada, we’ll be exploring vibrant local spots, 

Food carts, and cozy cafés that celebrate plant-based living.

Stay tuned—we’ll be sharing exciting videos and photos of the bustling city streets, beach views, artisan markets, and of course, every delicious vegan moment. Ensenada's energy is electric, and we can’t wait to capture it all! 📸🍽️🛳️

Stuffed Potatoes with Spinach, Mushrooms & Vegan Cheddar Cheez

Recipe

Ingredients

• 4 medium potatoes, peeled
• ¼ cup cornstarch (plus more as needed)
• 1 lb baby spinach
• 16 oz mushrooms, sliced
• ½ cup fresh green onions or scallions, chopped
• 1 cup dairy-free cheddar cheese
• 2 tbsp grapeseed oil (plus more for frying)
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Vegetable Filling

1. Heat 1 tbsp grapeseed oil in a large frying pan over medium heat.
2. Add sliced mushrooms and sauté until browned and tender.
3. Stir in spinach and scallions, then add seasoned salt, garlic powder, onion powder, and black pepper.
4. Cook until spinach is wilted and everything is well combined. Remove from heat and set aside.

Potato Dough

1. Place peeled potatoes in a large pot of water and boil until fork-tender.
2. Drain and rinse under cold water until cool. Drain thoroughly.
3. Pass the cooled potatoes through a potato ricer into a large mixing bowl.
4. Add cornstarch and all the seasonings (seasoned salt, garlic powder, onion powder, black pepper).
5. Mix gently by hand until a soft, non-sticky dough forms. Add more cornstarch (1 tbsp at a time) if needed.

Assembly

1. Scoop about ½ cup of potato dough and roll into a ball.
2. Flatten it and place about 2 tbsp of vegetable filling and 1 tbsp vegan cheddar cheese in the center.
3. Fold the edges over to enclose the filling and gently shape into a patty about ½ inch thick.
4. Heat the remaining grapeseed oil in a skillet over medium heat.
5. Pan-fry the patties until golden and crispy on both sides.

 Serving Ideas

Try serving these with a tangy avocado lime sauce or a side of smoky tomato salsa for extra flavor!