Both of my mystery series involve good food, and The Accidental Alchemist is full of culinary alchemy, so I’m excited to share some of my favorite recipes with you. In addition to the recipes included at the back of The Accidental Alchemist and the ones I’m sharing below, you can follow my Vegan Recipes board and Green Smoothies board on Pinterest. And when you sign up for my email newsletter, you’ll receive a free PDF download of two of my favorite recipes.


Chocolate Oatmeal

A decadent and healthy comfort-food breakfast.


  • 1/2 cup “quick” oats (not instant)

  • 1 Tbsp unsweetened cocoa powder

  • 1 Tbsp dried tart cherries

  • 1 Tbsp walnuts

  • dash of salt

  • 1 tsp maple syrup

  • Optional: 1-2 Tbsp almond milk


Put all the ingredients except the almond milk into a bowl, and pour boiling water over the mixture (approximately one cup of boiling water, but you can vary the amount of water depending on how thick or thin you want the oatmeal). Cover bowl and let it steep for 15 minutes. Steeping rather than microwaving lets the cherries plump and become both softer and sweeter. Once the oats and cherries have thickened, add almond milk, if desired.

Cranachan Scottish Pudding

Cranachan Scottish Pudding

Cranachan Scottish Pudding

My delicious, veganized version of the Scottish treat. (Cashew cream replaces heavy cream.) 


  • 1 cup oats

  • 2 Tbsps honey or maple syrup

  • 1 cup homemade sweet cashew cream (see recipe directly below)

  • 1 Tbsp whisky (a bourbon works wonderfully here)

  • 1 cup raspberries


Make your cashew cream the day before, so it thickens in the fridge; mix in 1 Tbsp of whisky (or more, to taste).  Toast the oats in a skillet with the honey or maple syrup until it smells toasty, approximately 5 minutes. Once it cools, layer the raspberries, cream, and toasted oats into 4 dessert cups.

Soaking cashews to make cashew cream—one of my favorite things to cook with.

Soaking cashews to make cashew cream—one of my favorite things to cook with.

Cashew Cream

A vegan alternative to heavy cream that loses none of the delicious flavor.


  • 2 cups raw cashews

  • 1 cup filtered water (plus more for soaking)

For savory cream:

  • 1/2 tsp salt

  • 1 Tbsp lemon juice

For sweet cream:

  • 2 Tbsp maple syrup


Soak cashews overnight in filtered water. Rinse and drain. Using a high-speed blender, blend cashews and water (add more water for a thinner cream). Add salt & lemon juice for a savory cream, or maple syrup for dessert baking.

Green Smoothie Alchemy

Great for breakfast or a snack.


  • 1 pear, cored

  • 1 cup frozen broccoli

  • 1 cucumber, peeled

  • 1/4 of a large avocado, or 1/2 of a small avocado, peeled and with the pit removed

  • 1 tsp fresh ginger, peeled

  • 1 cup of coconut water (or plain water if you don’t want added sweetness)

  • Optional: If you’re a chocolate lover, add 1 Tbsp cacao nibs or unsweetened cocoa powder (note: if you use cocoa powder in place of cacao nibs, your “green” smoothie will turn the color of a chocolate milkshake)

  • Optional: If you’re making this as your breakfast, add 1 or 2 Tbsp of added protein such as almond butter or hemp seeds


Toss all of the ingredients into a blender. If you’ve got a high speed blender like a Vitamix, blending will take around 30 seconds. Other blenders work just fine, but will take a couple of minutes longer. Makes 1 large breakfast-sized smoothie or two small smoothies.

Free Recipe cardS pdf

When you sign up for my email newsletter, you’ll receive a free PDF download of two of my favorite recipes inspired by chef Dorian: Brownie Bites and Lemon Cheesecake Bites, both of which are the perfect combination of easy, healthy, and delicious!