Hi, my name is Clémence, Clem for short. Welcome to my blog!

I started this blog to improve my cooking and give free reign to my creativity in the kitchen. Before I became vegan, I could cook basic things–scrambled eggs on toast, pasta and homemade sauce, soup, etc.–and if provided with a recipe, I could bake most things. But the thing was, I hated vegetables, even though I was vegetarian. I had several cookbooks, even a vegan one, but I didn’t have enough motivation to eat healthily.

In February 2011, a friend of mine told me out of the blue that she wanted to be vegan. My first reaction was: ‘Great! I have a book on the subject! I’ll lend it to you and do some extra research!’ Three days later, I decided I was going to take this major step with her.  I found having a friend sharing the same experience made the transition infinitely easier. Together, we learnt to shop, eat out and cook vegan.

To help me on my journey towards a plant-based, kind diet, I have read a lot of books on the subject: Skinny BitchThe China Study, Engine 2 DietVeganist; I saw Forks Over Knives; I purchased cook books like the Veganomicon and Vegan Cookies Invade Your Cookie Jar. I couldn’t believe how versatile vegan cuisine is! Vegetables are now at the centre of my cooking.

But of course, as the title of this blog suggests, we’re here mostly for the sweet treats. One of the questions I asked most often is how do I bake without milk or eggs? I’ve been living the kind life for nearly 5 years now, and for me, that includes lots and lots of cake and cookies.

You can also read My Vegan Story over at Keepin’ It Kind, one of my all-time favourite vegan blogs.

I hope you enjoy the blog and that you try out a few recipes to share with your friends and family. Please don’t hesitate to get in touch; you can leave a comment on the blog or email me at thevegancookiefairy@gmail.com. Comments, suggestions and questions are welcome 🙂