Hummus with Kristi!

I was THRILLED to have the amazing Kristi Hansen in my kitchen to film an episode of Stump Kitchen!!! This was the first time I had cooked with someone with a leg stump, so I was pretty thrilled... and based on Kristi's smile I think she was pretty thrilled too!

We started off our cooking session with Kristi showing off her prosthetic and almost knocking over some dishes on the meantime... It's ok, she didn't feel any pain ;)

We got right into it, smashing the chickpeas with our amazing stumps! This was Kristi's first time using her stump in the kitchen - she said it was kind of like skinny dipping!

The garlic smashing was hilarious and VERY slippery! A clove went flying off the table during filming... check out the full episode below to catch that in action!

Kristi used her stump to juice that lemon like a PRO! 

And of course we juiced the lemon with our stumps! This was a big hit for both of us...

We even got to use each other's stumps as custom juicing tools!

the texture of hummus is... well... squishy and funny feeling - when we mixed it all together with our stumps we couldn't help but laugh out loud from the feels!!!!!

In pure Stump Kitchen fashion Kristi licked some hummus off her stump! Those yoga classes are really paying off, eh Kristi?

Double Stump Magic. Wow did we ever have fun! thanks for hanging out with me on this blog post and be sure to check out the video on my YouTube channel below! 

Hummus recipe (no food processor required!)

Vegan Gluten Free Hummus by stump recipe:
(use more or less of the ingredients for desired taste)

15oz can chickpeas (rinsed)
smash them on a hard surface with your stump
mix in roughly 1/4 - 1/3 cup tahini
3 tablespoons cup fresh lemon juice
2-3 tablespoon olive oil
2 cloves garlic minced
sprinkle of cumin
sprinkle of paprika
healthy sprinkle of sea salt
combine ingredients in a bowl and enjoy!


Potato Smashes with Callie!

It's been a while since I made a recipe blog post, so here we go! I wanted to revisit the awesome time that Callie and I had making Potato Smashes from the amazing Oh She Glows recipe blog. Wow did we have a blast!

First, of course, we had to put on our matching Stump Kitchen aprons to be really chef-like!

Callie and I really enjoyed smashing the boiled and cooled mini potatoes with our stumps (A.K.A. stump and junior stump!) Our arms are amazing kitchen tools!

Such smashing precision... and such pretty multicoloured potatoes! (Callie organized them by colour :)

Thrilled with our work!

And then I'd say the highlight of the day was when I told Callie we were going to juice a lemon! She literally squealed (you can watch the episode below for the full effect) and we had SO MUCH FUN! Apparently Callie had wanted to juice a lemon with her junior stump since she first saw me do it on the show!

Look at the deliciousness that we made!!!!!

Enjoy the full episode here!!!

Recipe from Oh She Glows below!

"For the potatoes:

2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, for seasoning
Garlic powder or granules, for sprinkling on top
1/3 to 1/2 cup fresh parsley, minced

For the Avocado Garlic Aioli:

1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice, or more to taste
1/4 cup soy-free Veganaise (or vegan mayo of choice)
Fine sea salt and freshly ground black pepper, to taste


Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.

When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.

When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.

Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine! [Stump Kitchen note: USE YOUR STUMP FOR SMASHING]

Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.

Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!

Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.

Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!"

Brussels Sprouts with Callie!

So, I made a new 'bestie' this week... Callie! As soon as we started to pretend to eat each other's arms off, I knew we were developing an insta-bond! It's pretty incredible to spend time with an amazing tiny human that shares your experience... we were able to understand and connect with each other in ways related to the fact that we both have Stumps! Or as Callie puts it, a Junior Stump!

Our prints in the snow were like mirror images of each other!!!!!


Obviously we had to wear onesies, because it makes cooking even more fun! I highly recommend cooking in a onesie...

We might have had a little too much fun with the hand jokes...... but really, is there such thing as too many hand jokes when you've got two stumps in the house? I think not.

Callie was a natural with peeling, seasoning, and chopping with a really sharp knife! She was especially thrilled when we got to mix up the Brussels Sprouts with our little arms!!!!!

Friends for life :)

Here's the recipe we followed:

  • Preheat your oven to 400
  • A few cups of Brussels Sprouts, rinsed and chopped in half
  • Stick them in a bowl and season them with a few tablespoons of olive oil, salt, pepper, and garlic powder. 
  • Spread them out on a baking sheet and bake for about 10 minutes (*AHEM* Not 30 minutes like we thought, hahahaha!) and take them out when you can pierce them with a fork and are starting to brown. 
  • ENJOY!


Breakfast Sandwiches!

I am a big fan of starting my day with a breakfast of champions. And recently I found the perfect recipe to satisfy all of my cravings in the morning, and fill my tum up to the brim with warm, crispy, savoury, delicious vegan-y gluten-free goodness. 

How, you ask??? BREAKFAST SANDWICHES! Yum. (Seriously, I could eat these for every meal of the day!)

This Breakfast Sandwich recipe is inspired by the fine folks at Hot For Food, a rad vegan YouTube cooking channel and blog. Check them out for some super nifty & tasty vegan recipe ideas. 

Hot For Food uses soy, but I substituted the soy with chickpeas because a lot of people aren’t able to eat soy (due to allergies etc). I was amazed at how well the chickpeas worked! What a dream legume… seriously. 

This is a pretty simple recipe (outlined below) but here are a few tips to help make your Breakfast Sandwich making experience even more amazing:

·      Use any kind of blender you like – hand blender food processor, stand up blender

·      You want the mixture to be about the texture of pudding, or ‘runny hummus.’

·      Fry up veggies (onions and mushrooms) along side the breakfast sandwich patties so they are ready at the same time!

·      Kala Namak (Indian Black Salt) is an amazing addition that will add an uncanny egg flavor – I highly recommend looking into this incredible spice.

·      You can keep the left over ‘batter’ in a sealed container in the fridge for at least 3 or 4 days!

You will need:

·      1 cup chick peas (from a can)

·      1/3 C non-dairy milk (I used unsweetened coconut milk)

·      2 tbsp nutritional yeast

·      2 tbsp tapioca flour or corn starch

·      1/4 tsp turmeric

·      1/2 tsp garlic

·      sea salt & ground pepper to taste (make sure you open the correct side of the salt haha!)

What to do:

·      Blend everything together until smooth

·      Spoon (or Stump) about ¼ cup onto an oiled, heated pan (medium heat). Flatten them out into pancakes. When the edges start to darken flip them over. Wait until they feel nice and sturdy otherwise they can break. They take about 6 minutes to cook in total.

·      Fry up some onions and mushrooms while the egg patties cook.

·      Top your toast with vegan mayo, tomato, and Kala Namak!

·      Stuff it in your face.



Brownies with Mom!

As soon as I started Stump Kitchen I knew that I wanted to film an episode with my amazing mom one day. My mom has been a wonderful supporter of my gluten free vegan diet, and she is constantly trying new recipes and adjusting family recipes to make them ‘eat-able’ for me. What a champ! 

One day she surprised me with a fresh batch of black bean brownies from the amazing Minimalist Baker. (If you haven't checked out Minimalist Baker yet, please do!)

I stuffed one of the delightful treats in my face right away… immediately I knew she had stumbled upon a vegan gluten free gold mine! She was so proud, and my tummy was thrilled. Now, we make these brownies at every family occasion, and sometimes just to satisfy our chocolate cravings.

I was so surprised by the ingredients – black beans, coconut oil, cane sugar, vanilla, cocoa, flax, sea salt, baking powder, and dark chocolate chips? AMAZING! Many of these are common household items, and they all keep well so you can pretty much make this recipe any time you want! No special trips to the store needed!

Mom and I had so much fun cooking these brownies together for a Stump Kitchen episode. Highlights included: breaking (and then fixing) the food processor, throwing chocolate chips and catching them in our mouths, and of course – using a spatula on my stump! Oh, and LOVED greasing the pan with my stump – that tickled so much, hahaha!

The brownies are velvety, rich, moist, chocolatey and just plain delicious. They are amazing with coconut ice cream, with tea or coffee, or on their own!

Note: When you make these, don’t be scared to add a little bit of water if the batter seems too thick – we had to, and it changed everything! Also - don't scared to get a little messy ;)

Recipe and instructions from Minimalist Baker: 


  • 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
  • 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
  • 3/4 cup (72 g) cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips


  1. Preheat oven to 350 degrees F (176 C).
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
  5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
  10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

Nutrition Information

Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g



Spice Rack Challenge fun

This episode doesn't really have a recipe, just some pictures and a mess to share! Kage and I had so much fun picking out vegan gluten free spices and food items to try in this Spice Rack Challenge. This happy picture really shows that we had NO idea what was in store for our mouths and tummies.......

Harriette the cat (a.k.a Harry) had to come and check out the scene... no, she didn't have any spices!

My stump in the aftermath of the spice challenge, covered in cornstarch and egg replacer!

Check out the full video here!