Sweet to Lick Vegan Bakery

Nestled in a quiet and conservative town in the heart of Long Island, NY, the family owned and operated Sweet to Lick Bakery stands proudly among mom and pop shops, diners, and niche boutiques. With the sweet smell of baked goods in the air and cases filled with cruelty-free creations, it became immediately clear why they call this place what they do. With local art displayed on the walls, and big comfy chairs towards the back, Sweet to Lick was radiating with a welcoming and comfortable vibe.

Knowing little-to-nothing about this place before arriving, I asked the owner for a few recommendations. As luck may have it, it was #sconesunday, and an assortment of specialty scones were available. With no hesitation I ordered a cinnamon cranberry scone. This light and fluffy treat was generously topped with cinnamon and baked to perfection with dried cranberries inside. It paired perfectly with a coffee, and after devouring it, I ordered more. This time, I tried the cheesy turnover made with Teese brand cheese, a savory snack that quickly disappeared.


I sat for a little while on my computer planning trips and working on a few projects. Watching the diverse array of people walk through the door over the course of two hours was fascinating to me. All walks of life came in to enjoy the delicious pastries, cakes, cupcakes, and of course the scones and turnovers. From artists to grandparents and families to couples on dates, it was clear that Sweet to Lick has made a name for itself and a very loyal following.

I was able to have great conversation with the owners about their mission and the success of their little bakery. I was delighted to hear that the co-owner subscribes to the Vegan Cuts beauty box and how much she loves receiving it each month. With their little children running and playing about, the family-oriented spirit of the bakery made it even more special. Two hard working parents and running a successful business speaks volumes of the work ethic and quality of their goods.

As I was getting ready to leave, I purchased a rainbow bar, an oatmeal whoopie pie, and a cookie dough turnover to go.  I promised I would be back, and most likely on a Thursday since that’s the day they offer a hot lunch. From the way it was described to me, it doesn’t seem like something to pass up.


For anyone who lives in, or is planning on visiting Long Island, NY – Sweet to Lick Bakery is worth going to! It can be found at 78 Hillside Ave in Williston Park, NY. Show them some love on Instagram and Twitter @sweettolick  and at sweettolick.com 

Zoodles & Vegan Bolognese

a healthy and delicious re-creation of an Italian favorite 



  • 1 tablespoon
    •  olive oil
    • non-dairy butter
  • 1 whole onion
    • chopped
  • 3 cloves of garlic
    • minced
  • 2 large carrots
    • shredded
  • 1 lb seitan
    • crumbles
  • 1 small can of tomato paste
  • 1 cup of red wine
  • 1 twenty-eight oz can of crushed tomatoes
  • Worchestire  sauce (vegan)
    • 4 dashes
  • salt n’ peppa
    • to taste

large pot on medium heat | add olive oil & non-dairy butter – until melted | add onions, garlic, & carrots – seasoned with salt n’ peppa – sauté for 5 minutes | add seitan crumbles – cook for additional 2-3 minutes | mix in tomato paste until coated over everything | add red wine| scrape bottom of pan to release flavors | let wine cook down for 3 minutes | add crushed tomatoes  & worchestire | bring to boil & simmer for 20 minutes |


  • 3 zucchini’s
    •  spiralized
  • salt n’ peppa
    • to taste
  • olive oil
    • just a lil’ bit

Spiralize zucchini (GEFU spirelli spiralizer recommended) | add oil to pan | turn to medium heat | add zoodles to pan | season with salt n’ peppa | sauté for 5 – 7 minutes


  • parsley
    • chopped
  • veggie parm

Plate zoodles first | add sauce to preference | garnish with chopped parsley & veggie parm | Devour|

Your New Favorite Chickpea Salad

a new twist on a quick and easy classic IMG_8926


  • 1 can of organic chick peas
    • drained
    • rinsed
  • 1.5 tablespoons of vegan mayo
  • 1 celery stalk
    • finely chopped
  • 2 scallions
    • finely chopped
  • 1/2 red onion
    • finely chopped
  • 7 grape tomatoes
    • sliced to preference
  • 1/4 cup of mozzarella style Daiya shreds (optional)
  • spices by the teaspoon
    • garlic salt
    • garlic powder
    • cayenne pepper
    • black pepper
    • sea salt
    • paprika
  • 1/4 lemon (juice)

pour chick peas into a large bowl | add 1.5 tbsp vegan mayo | mix together | smash with fork until chunky | add celery, scallions, onions, tomato, & dayia cheese | squeeze the 1/4 lemon into bowl | add all seasonings except paprika | stir it up ♫| serve over a bed of greens or on your favorite bread | top with paprika

The MasterPizza

a savory combination of caramelized mushrooms and onions, panko breaded eggplant, and Gardein “chick’n”, with a creamy pesto base and smothered in Daiya Mozzarella.   IMG_8876


  • 1 seven ounce jar of vegan friendly pesto*
  • 1/4 cup
    •  vegan butter
    • flour
    • vegan parmesan
  • 2 cups of soy milk
  • 1 teaspoon of salt

create a rue by combining a 1/4 cup of butter with a 1/4 cup of flour in a pot (medium heat) mixing until a paste is formed | (turn off burner) pour 2 cups of soy milk slowly in while whisk vigorously | (turn burner on) allow mixture to thicken | add pesto | mix until creamy | *I used Seggiano, but homemade would be even better


  • 1 eight ounce container of mushrooms (your choice)
    • thinly sliced
  • 1/2 red onion
    • thinly sliced
  • 1 tablespoon
    • olive oil
    • vegan butter
  • 1/2 cup marsala wine
  • dash of salt

let olive oil and butter heat up in pan | add mushrooms and onions with dash of salt | cook for about 5-8 minutes | add marsala wine | cook additional 5 minutes or until golden brown


  • 2 cups of panko bread crumbs**
  • 1 cup
    • soy milk
    • flour
    • canola oil
  • 1 large eggplant
    • peeled
    • thinly sliced

set up a station of 3 bowls | the 1st with 1 cup of flour | the next with 1 cup soy milk | the last with 1 cup of flour | coat each slice of eggplant in flour, then soy milk, then coat with bread crumbs | bring 1 cup of canola oil to a simmer in a pan | fry coated eggplant slices on both sides until golden brown | **CAUTION: read labels carefully when selecting bread crumbs – some contain partially hydrogenated oils or dairy  ☠


  • 1 package of Gardein seven grain crispy “chick’n strips”
    • cut to preference

bake for 20 minutes @ 430 degrees | cut to preference


  • 1 organic pre-made pie crust***
  • 2 tablespoons of olive oil
  • 1 bag of Daiya mozzarella style shreds (or preferred cheese)
  • all of the above ingredients

preheat oven @ 400 degrees | coat pie crust with a thin layer of olive oil | add creamy pesto sauce | add thin layer of Daiya shreds | add panko coated eggplant| add caramelized mushroom and onions | add Gardein “chick’n” strips | top with additional layer of Daiya | bake for  15 – 20 | enjoy| *** I used 365 brand, but homemade would be better

Beer Battered Tempeh Wings

As an introduction to this blog I wanted to feature an original recipe by my good friend Dina Geremia. She is always coming up with incredible creations that never cease to leave my tastebuds beaming. We made these together for a Super Bowl party this past Sunday and they were a fan favorite.



  • 1.5 cup flour
  • 1 bottle of your favorite beer
  • 1 tbsp
    • onion powder
    • garlic power
    • salt
    • pepper
  • 2 tsp
    • celery salt
    • smoked paprika
  •  1 tsp
    • cayenne pepper

mix all dry ingredients into a large bowl | slowly pour the beer in | stir until smooth |

* if too thin – add more flour for thicker batter | if too thick – add more beer


  • 1  twenty four ounce bottle of your favorite hot sauce (ie: cholula)
  • 3 cloves of garlic
  • 5 tbs of non-dairy buttery spread

smash up garlic cloves | combine all ingredients in a pot | bring to a simmer


  • 2 eight ounce packages of organic tempeh
    • cut into 1″ strips

boil tempeh for 15 minutes in salt water | let tempeh drain for 10 minutes on a paper towel covered try | fully coat tempeh strips in beer batter | deep fry in pure vegetable oil until lightly golden | coat in sauce | bake for 15-20 mins or until crispy

enjoy with non-dairy ranch or bleu cheese and celery 

© original recipe by Dina Geremia