Thursday, August 16, 2018

Vegan Sour Cream Scones



I call these Cookie Scones because they are on the flatter side and have more moisture than regular Scones – but I actually prefer this version.  I added a bit more currants and a few chopped pecans and wonder if that made them thinner.  Either way, I’m a fan.

Vegan Sour Cream Scones
Vegan Lunch Box Around the World – Cookbook

1/4            cup vegan sour cram
                 zest of one orange
1/4            cup freshly squeezed orange juice
1 and 1/4       cups all-purpose flour
1 and 1/2       teaspoons baking powder
1/2            teaspoon kosher salt
3               tablespoons sugar
3               tablespoons vegan margarine, cold, cut into pieces
1/4            cup dried currants  (I used dried apricots/raisins) – also added chopped
                                                                                                             Pecans
                  nondairy milk and cinnamon-sugar for topping

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper, spray and nonstick spray, and set aside.

In a small mixing bowl, combine the vegan sour cream, orange zest, and orange juice.  Set aside.

Sift or whisk together the flour, baking powder, salt, and sugar.  Cut in the margarine with a pastry cutter or your fingers, until the mixture resembles coarse meal and all visible lumps of margarine are gone.  Stir in the sour cream mixture and the currants.

Turn the dough out and press into 3/4-inch thick circle.  Cut into 10-12 (Mine made 8) wedges with a large knife.  Brush the tops with nondairy milk and sprinkle with cinnamon-sugar.

Place the scones 2 inches apart on the baking sheet.  Bake until golden, about 10-12 minutes.  Cool on a wire rack.


Monday, August 6, 2018

Vegan Cauliflower Quinoa Meatballs



Vegan Cauliflower Quinoa Meatballs
The Almond Eater Blog


These were very flavorful but I found that I needed to add a bit more flour, as the recipe suggested,  to keep the mixture together.  We made a savory sauce to go over egg-less wide noodles and topped with the Meatless quinoa balls.  We also made a few to top off a salad the next day.  Since this recipe makes a big batch, we will probably make patties out the remaining mixture.




Thursday, July 12, 2018

Summer Pasta Salad


I love, love, love summer pasta salads.  It's so nice to keep a big batch in the fridge for a side dish or just for snakin'.  I've been making my own salad dressings lately and experimenting with different fresh herbs.  Fresh dill really perks up any summer salad.

Summer Pasta Salad

1            pound pasta
1            red or green pepper, diced
1            small red onion, diced
              grape tomatoes, sliced in half
1            bunch asparagus, sliced
1            clove garlic, minced
              fresh dill
              fresh basil
              Creamy Italian Dressing or Creamy Honey Mustard Dressing


Mix ingredients together and dress with your favorite dressing.

Friday, June 29, 2018

Vegan Pumpkin Coffee Cake with Pecan Crumb Topping


It doesn't have to be fall to enjoy a nice pumpkin treat in my world.  I found this scrumptious Pumpkin Coffee Cake from one of my new favorite Vegan food blogs Vegan Richa.  It did not
disappoint.




Sunday, June 10, 2018

Broccoli Carrot Salad with Agave-Dijon Vinaigrette



This is a very simple, light and refreshing side that goes well with any picnic fare.  It's a nice
alternative to a vegan mayo based salad.  I switched out the honey for Agave and added some red onion for a little bite and that's about it.




Wednesday, May 30, 2018

Bean and Tempeh Bites Bowl


It seems like every restaurant we visit offers some sort of Bowl.  It’s basically just an assortment of ingredients that go together, separated out so you can enjoy something different in every bite. 

Bowl

            Rice
1          15 oz. can Cuban Beans from Trader Joes
            Guacamole (red onion, Pico De Gallo added)
            Vegan garlic aioli (recipe follows)
            Kale
            Tempeh bites (marinated in Maple Syrup, soy sauce, garlic, onion powder)
                                        (Pan fry the tempeh)

            Hot sauce






Sunday, May 27, 2018

Marble Pound Cake



We served this up at a picnic along side freshly sliced strawberries.

Marble Pound Cake
Chloe Coscarelli

Makes 1 loaf

2            cups all-purpose flour, plus more for dusting
1/2         cup granulated sugar
1/4         cup packed light brown sugar
1            teaspoon baking soda
1            teaspoon baking powder
1/2        teaspoon sea salt
1            cup plus 3 tablespoons canned coconut milk, mixed well  (Shake the can to
                                                            break up then whisk if needed)
1/2         cup vegetable oil
1            tablespoon apple cider vinegar
1            tablespoon pure vanilla extract
1            cup vegan chocolate chips
2            tablespoons unsweetened cocoa powder
            ***I added some chopped pecans

Loaf can be made in advance and frozen for up to 1 month.

Preheat the oven to 350 degrees.  Lightly grease a 10 x 5” loaf pan with cooking spray and lightly dust with flour.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.  In a medium bowl, whisk together 1 cup of the coconut milk, oil, vinegar, and vanilla.  Add the wet ingredients to the dry and whisk until just combined.  Do no over mix.  Gently fold in the chocolate chips.

Transfer 1/2 cup of the batter to a small bowl and whisk in the cocoa powder and remaining 3 tablespoons of coconut milk until incorporated.


Fill the prepared pan with the vanilla batter and top with the chocolate batter.  Using a knife or chopstick, gently swirl the chocolate batter into the vanilla batter.  Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs clinging to it.  Let the cake cool, then invert onto a serving plate, slice and serve.