Lisa Pitman has been a vegan since childhood. She works full-time as a social worker, specializing in macro practice (policy and research), and has worked in family violence, child welfare, youth development and with children who have special needs. Outside of her day job, she has completed a Raw Chef Certificate at Matthew Kenney OKC (formerly 105 Academy) and enjoys hosting cooking demos, creating food-based outreach events, and contributing recipes for One Green Planet and the Toronto Vegetarian Association, as well as originating and organizing the Annual Totally Fabulous Vegan Bake-Off. She recently co-wrote Tiny Treats, a vegan cookbook available as an ebook.

1. Tell us about the Totally Fabulous Vegan Bake-Off!

The Totally Fabulous Vegan Bake-Off is an amazing annual celebration of incredibly delicious, cruelty-free confections. It brings together, passionate plant-based bakers with enthusiastic eaters.

The Bake-Off is a perfect event to invite along those who believe that a vegan lifestyle involves deprivation – once they see table after table of spectacular sweets, it would be hard to believe that the vegan diet is anything but bountiful.

2. Why did you start the Vegan Bake-Off?

Five years ago, we were looking to create a community celebration of compassion.

3. Why do you think Toronto is such an ideal place for the Vegan Bake-Off to be so successful?

The event has certainly evolved over the past five years. The first year about 50 of us gathered in a small park, to sample the sweets and recognize local bakers. The following year we sold almost 600 tickets in an hour.

Toronto has a vibrant vegan community and a growing awareness of veganism among the mainstream culture. We have vegan treats in our cafes, we have thriving vegan bakeries, and we have lots and lots of fantastic home bakers who can’t wait to show-off their skills. Sweets from the Earth is the perfect example. Your goodies are now found in restaurants and grocery stores all across Toronto, showing that veganism in Toronto has grown and truly entered the mainstream in this city.

4. Tell us 3 reasons people (or businesses) should enter the Vegan Bake-Off?

Amazing prizes! Every year we put together fantastic prize packs for our winners donated  from local and international vegan businesses, like Sweets from the Earth!

Bragging rights. Who doesn’t want to be able to say they make the best vegan cupcake in the city? You get a 1st place ribbon to help you tell the tale.

Community. Participating means that you’re part of creating a special event, a rare gathering focused on celebrating compassion and changing ideas about what it means to follow a vegan lifestyle.

5. If you were entering the Bake-Off yourself, what kind of treat do you think you would make?

I’m just getting into the Valentine’s Day mode and would love to create a decadent lavender infused chocolate truffle.

6. What is your favourite thing to do besides planning for Toronto’s sweetest event?

I’m always working on new recipes to add to my blog (veganculinarycrusade.com)…you can often find me in Kensington, stocking up on supplies.


Happy New Year!

We here at Sweets From the Earth are very excited to start off the New Year with these two amazing features.

Our muffin of the month is…Blueberry Buttermilk!

This scrumptious muffin is a comfort food that will warm any breakfast table. Each bite is  bursting with the flavor of wild blueberries with a slight tang. Don’t let the name deceive you. This muffin has the tang of buttermilk without the milk!

Our cupcake of the month is…Mayan Chocolate!

The world did not end in 2012 so we thought we’d celebrate, Mayan style!

This nut free, dairy free, egg free chocolate cupcake is topped with a spiced ganache and  a piece of spicy chocolate bark. With the perfect combination of chocolate and spice, this cupcake will light a fire to keep you warm through the Canadian winter!

Our muffins and cupcakes are baked in our nut-free bakery, and of course are dairy free, egg free, free of preservatives and refined sugars. Read about all of the other great qualities of our desserts by clicking here.

These are available now at select locations and, as always, by direct order with us.

Wishing all of you our there a very sweet 2013!


Our cupcake of the month is… Chocolate Candy Cane!

This pairing of chocolate and peppermint is seasonal perfection. Our chocolate cupcake is topped with a rich and minty ganache frosting, and finished with a piece of crunchy candy cane bark.

Our feature cupcakes are baked in our nut-free bakery, and of course are also free of eggs, dairy, preservatives, and refined sugars. Read about all of the other great qualities of our desserts by clicking here.

These are available now at select locations and, as always, by direct order.


It’s getting cold out there. Time to take comfort in some fresh, warm Sweets from the Earth cookies straight from your oven.

Thought our cookies couldn’t get any better? Think again. With our frozen cookie dough, you can enjoy all of the goodness of our luscious cookies with none of guilt.

Try our gluten-free bakery’s GF Chocolate Chip, GF Double Chocolate and GF Walnut Brownie dough.

From our nut-free bakery, we ‘ve got Chocolate Chip, Double Chocolate and Organic Ginger Molasses.  As always, our cookie dough is forever free of dairy, eggs, refined sugars and preservatives. It’s a special afterschool treat that kids will love to help make and eat.

Just thaw, spoon onto a cookie sheet and bake. It’s that easy. As an added bonus, you can tell everyone you made them from scratch. Your secret’s safe with us. 

 

You can pick up our delectable cookie dough at all Longo’s locations. Stay tuned for other retailers coming soon.


Our muffin of the month is… Lemon Blueberry Streusel!

Like an edible ray of sunshine, this delectable treat is sure to brighten your day. Come in from the cold and enjoy one (or several). Every bite is packed with wild blueberries, and the streusel topping is simply irresistible.

Our muffins are baked in our nut-free bakery, and of course are dairy free, egg free, free of preservatives and refined sugars. Read about all of the other great qualities of our desserts by clicking here.

These are available now at select locations and, as always, by direct order with us.


Ever wonder what makes our Chocolate Pecan Caramel Bars so decadent? It’s not gluten, for one thing.

Like all of the products made at our Cawthra Ave. bakery, these best-selling bars are produced in a strict dairy, egg, wheat, and gluten free environment. That makes them celiac friendly, and makes us the perfect exhibitors for the annual Gluten Free Garage, celebrating all things deliciously void of gluten.

Get a taste of our Pecan Caramel Bar and some more gluten-free offerings at the Sweets from the Earth booth on Sunday November 11, 2012, between 10 am and 4 pm at Artscape Wychwoood Barns, 601 Christie St, Toronto. 

Try a free sample of our new sprouted multi-grain brown Harvest loaf.  Also on offer for sampling are our Walnut Brownie, Chocolate Chewy Nut Bar, Caramel Almond Shortbread, Peppermint Nanaimo Bar. So come hungry.


Our muffin of the month is… Chocolate Zucchini!

This month, we’re highlighting this classic, longtime favourite. What better way to eat your vegetables than to dig into a delicious muffin? You’d never guess it by tasting it, but zucchini is the first ingredient, so this is a treat you can enjoy without the guilt.

Our muffins are baked in our nut-free bakery, and of course are dairy free, egg free, free of preservatives and refined sugars. Read about all of the other great qualities of our desserts by clicking here.

These are available now at select locations and, as always, by direct order with us.


Our cupcake of the month is… Pumpkin with Roasted Cinnamon Icing!

This fall-inspired cupcake captures all of the flavours of the season, and as the temperatures drop, it will be sure to make you feel warm and cozy inside. This decadent dessert pairs rich pumpkin cake with a swirl of whipped roasted cinnamon frosting. We bet you won’t be able to eat just one!

Our feature cupcakes are baked in our nut-free bakery, and of course are dairy free, egg free, free of preservatives and refined sugars. Read about all of the other great qualities of our desserts by clicking here.

These are available now at select locations and, as always, by direct order with us.


My name is Jolice Bonnick, and I’m a 49 year old mother of two adult daughters. I live in Scarborough, and have for a long time. I have always wanted to eat healthy, and be creative with healthy foods. I became a vegan 16 years ago, I educate myself on how to eat healthy foods, and I buy organic and 95% gluten-free. I read, use the internet, listen to experts, and take courses and seminars. I never gave up because I believe in perseverance. Being on Twitter has given me more knowledge by following the best in Toronto.

Every morning I meditate on the day; what am I going to do, eat, and make?
One morning, I thought about making a raw cheesecake, but how? I thought of tofu, but what would I use with the tofu? I also thought about crust, but I didn’t want to use the regular, obvious crust, so I opened my cupboard and looked at all the goodies I had. Then I saw cookies (Sweets from the Earth cookies)… and so happy, happy, happy I was.

I was on my way to making cheesecake. It was Thanksgiving, and I wanted to bring something different and healthy to my family’s home for dessert.  My cheesecake was ready the night before. When we went to my Auntie’s home, I was a bit nervous because my family doesn’t eat how I eat, but when they tried the cheesecake it was gone in no time.

Now my Aunt wants me to make one for her this week, and my girlfriend ordered one to take to Jamaica. For her birthday, she drove to my house for a second piece, and her husband and kids said, “Jolice is good.” My daughter (who is skeptical of my healthy cooking) said, “it actually tasted good, mom.” I felt good!

Now I’m excited to use Sweets from the Earth cookies to make healthy desserts, and so can you!!

Thank you,

Jolice


Our cupcake of the month is… the Coconut Cream Cupcake, with a smooth coconut centre and a swirl of decadent frosting and toasted coconut on top.

These to-die-for treats are the perfect marriage of pie and cupcake! They are made in our nut-free bakery, and are of course, dairy free, egg free, free of preservatives and refined sugars, and possess all of the other great qualities of our desserts.

These are available starting TODAY at select locations, and as always, by direct order with us.