This is one of my family's all-time favorites! This was the first recipe that I switched to vegan for us. My kids ate them 2-3 times before I told them I'd made the switch. So it's a great transition recipe.
2 c. organic spelt flour
½ tsp. sea salt
1 Tbsp. aluminum-free baking powder
¼ c. plus 1 Tbsp. organic sugar, divided (evaporated cane juice, rapadura, or Sucanat)
¼ c. organic coconut oil*
¼ c. organic raisins **
½ c. plus 1 Tbsp. milk of choice, divided (almond, rice or coconut)***
1 flax meal “egg”, beaten
1. Mix together flour, salt, baking powder and ¼ cup sugar.
2. Cut in oil with pastry cutter.
3. Fold in raisins, then mix in ½ cup milk and “egg”.
4. Roll dough into a ¾-inch thick circle and place on ungreased baking sheet.****
5. Brush with remaining milk and sprinkle with remaining sugar.
6. Bake at 400 degrees for 15 minutes or until it starts turning golden brown.
7. Cut into 8 wedges.
Notes:
*May also use Spectrum Organic Shortening
**We prefer Organic dried cranberries. But I have also used frozen blueberries, frozen cherries or chunks or dark chocolate and a little grated orange peel. As long as your dough does not become too wet while you are folding them in, the scones will turn out fine. If your dough appears to be too sticky, try adding 1-4 more Tablespoons of flour. Stir between each additional Tablespoon until you reach the desired consistency.
***I RARELY use the additional Tablespoon of milk. Instead I sprinkle the additional Tablespoon of sugar (preferably rapadura) onto the scones.
****I press the dough right onto a baking sheet. I feel like the dough remains “lighter and fluffier” if I don’t roll it with a rolling pin.
Additional notes:
Spelt is NOT gluten free but can be tolerated by some people who are gluten sensitive.
This recipe is very easy to double if you need an easy breakfast item for a larger group of people. The scones are also significant in size. They could definitely be cut into 10-12 smaller scones instead.
Friday, May 6, 2011
Friday, April 29, 2011
Gingersnaps
I seem to be on a dessert kick. Sad commentary to my lack of motivation to cook dinners lately!
2 c. organic evaporated cane juice sugar
1 ½ c. organic canola oil
2 flax meal “eggs”
½ c. organic molasses
4 c. organic spelt*
4 tsp. aluminum-free baking soda
1 Tbsp. ground ginger
2 tsp. organic ground cinnamon
1 tsp. sea salt
Additional organic evaporated cane juice
Directions:
In a mixing bowl, combine sugar and oil; mix well.
Add “eggs” and beat well.
Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into ¾-inch balls and roll in evaporated cane juice.
Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.
Notes:
*Spelt is not considered gluten-free, but can sometimes be used by people that are gluten sensitive.
At Christmastime, I have dipped these in white baking chips (2 bags, 12 oz. each) melted with ¼ c. shortening. Of course, this nullifies the vegan and dairy-free aspect of the cookies. Our family loves them plain.
One batch can make 14 ½ dozen at the size recommended. We make them bigger so they come out softer, but it makes a lot less.
2 c. organic evaporated cane juice sugar
1 ½ c. organic canola oil
2 flax meal “eggs”
½ c. organic molasses
4 c. organic spelt*
4 tsp. aluminum-free baking soda
1 Tbsp. ground ginger
2 tsp. organic ground cinnamon
1 tsp. sea salt
Additional organic evaporated cane juice
Directions:
In a mixing bowl, combine sugar and oil; mix well.
Add “eggs” and beat well.
Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into ¾-inch balls and roll in evaporated cane juice.
Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.
Notes:
*Spelt is not considered gluten-free, but can sometimes be used by people that are gluten sensitive.
At Christmastime, I have dipped these in white baking chips (2 bags, 12 oz. each) melted with ¼ c. shortening. Of course, this nullifies the vegan and dairy-free aspect of the cookies. Our family loves them plain.
One batch can make 14 ½ dozen at the size recommended. We make them bigger so they come out softer, but it makes a lot less.
Chocolate Chip Cookies
This is a modified version of a recipe my mom has made since I was a kid. I believe she first received it from my Aunt Marilyn.
2 c. organic unbleached flour*
1 tsp. aluminum-free baking soda
1 tsp. salt
2/3 c. shortening (I prefer Spectrum Organic)
1 c. organic evaporated cane sugar
1/2 c. organic sucanat
2 flax meal "eggs"
2 tsp. FT/organic vanilla
1 pkg. Vegan chocolate chips (I prefer Enjoy Life Brand)
1/2 c. organic nuts, chopped (optional)
Cream shortening, "eggs" and sugar together until light and fluffy.
Add flour and dry ingredients to sugar mixture in two parts. Mix well.
Add chocolate chips, optional nuts and vanilla. Mix well.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Allow to cool on baking sheet for 2-5 minutes, then transfer to wire rack and cool completely.
For crisper cookies, bake longer.
Notes:
*To make these for gluten-sensitive people, substitute spelt flour for the unbleached all-purpose flour
2 c. organic unbleached flour*
1 tsp. aluminum-free baking soda
1 tsp. salt
2/3 c. shortening (I prefer Spectrum Organic)
1 c. organic evaporated cane sugar
1/2 c. organic sucanat
2 flax meal "eggs"
2 tsp. FT/organic vanilla
1 pkg. Vegan chocolate chips (I prefer Enjoy Life Brand)
1/2 c. organic nuts, chopped (optional)
Cream shortening, "eggs" and sugar together until light and fluffy.
Add flour and dry ingredients to sugar mixture in two parts. Mix well.
Add chocolate chips, optional nuts and vanilla. Mix well.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Allow to cool on baking sheet for 2-5 minutes, then transfer to wire rack and cool completely.
For crisper cookies, bake longer.
Notes:
*To make these for gluten-sensitive people, substitute spelt flour for the unbleached all-purpose flour
Thursday, April 14, 2011
Peanut Butter Rice Krispie Treats
I was SO proud of my kids this week! I came home late from work one evening and desperate for something sweet, they'd made their own converted recipe of my famous Peanut Butter Rice Krispie Treats. They simple substituted what they knew I've used before. Seems we're well on our way in this year of conversion, BUT...they still don't need FOUR squares do they?? Try telling them that!
1 cup honey (raw or conventional)*
1 cup Organic sucanat**
1 cup Organic Peanut Butter, creamy
6 cups Organic or gluten-free Rice Krispie-type cereal
1. Lightly grease an 11" X 7" cake pan.***
2. Combine honey and sucanat in a Dutch Oven or large pot and place on stove-top.
3. Heat on Medium-Hi until all sucanat is dissolved and liquid mixture begins to bubble. Turn off heat when mixture starts to boil.
4. Remove from heat.
5. Stir in peanut butter until well mixed.
6. Add 5 cups of cereal and stir well. Mix in as much of additional cup of cereal as needed to have a good, firm texture, BUT before it becomes too stiff to stir.
7. Pour mixture into prepared cake pan. Using spatula, smooth it out and press into corners of pan.
8. Allow to cool for about 15 minutes until they cut without falling apart. Cut before completely cool or they may be too difficult to cut.
Notes:
* Honey will be cooked in the recipe so raw is not necessary.
** Organic evaporated cane juice crystals or demerara may be used, but organic sucanat is nutritionally best.
*** A larger cake pan may be used, but treats will be considerably thinner and will need to be cut sooner to avoid cooling completely and increasing the difficulty of cutting.
These are always at hit at pitch-ins. Make sure you take plenty!
1 cup honey (raw or conventional)*
1 cup Organic sucanat**
1 cup Organic Peanut Butter, creamy
6 cups Organic or gluten-free Rice Krispie-type cereal
1. Lightly grease an 11" X 7" cake pan.***
2. Combine honey and sucanat in a Dutch Oven or large pot and place on stove-top.
3. Heat on Medium-Hi until all sucanat is dissolved and liquid mixture begins to bubble. Turn off heat when mixture starts to boil.
4. Remove from heat.
5. Stir in peanut butter until well mixed.
6. Add 5 cups of cereal and stir well. Mix in as much of additional cup of cereal as needed to have a good, firm texture, BUT before it becomes too stiff to stir.
7. Pour mixture into prepared cake pan. Using spatula, smooth it out and press into corners of pan.
8. Allow to cool for about 15 minutes until they cut without falling apart. Cut before completely cool or they may be too difficult to cut.
Notes:
* Honey will be cooked in the recipe so raw is not necessary.
** Organic evaporated cane juice crystals or demerara may be used, but organic sucanat is nutritionally best.
*** A larger cake pan may be used, but treats will be considerably thinner and will need to be cut sooner to avoid cooling completely and increasing the difficulty of cutting.
These are always at hit at pitch-ins. Make sure you take plenty!
Wednesday, April 13, 2011
Cincinnati Chili
Funny thing about living near Cincinnati...everyone loves their chili! And they all have a preference- Gold Star vs. Skyline. Honestly, I couldn't stand either one even before I began to eat a more vegetable based diet.
But about two years before we moved here, I came across this recipe in an old cookbook my husband's mother gave him, Healthy Heart One-Dish Meals. It doesn't take much to modify any chili to fit a Vegetarian lifestyle. To be purely Vegan, it would probably have to be a strictly bean version.
Basic Recipe:
1 pound meat (I use Quorn grounds, but it does have rehydrated egg white in it)
2 cups chopped organic onion*
1 cup chopped organic green pepper*
2 cloves organic garlic, minced
2 Tbsps. organic chili powder
1 tsp. sucanat
1 tsp organic paprika
1/2 tsp. sea salt
1/4 tsp. ground red pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1 tsp. Bragg's raw apple cider vinegar**
1 (15 oz) can organic kidney beans, drained and rinsed
1 (14 1/2 oz) can organic whole tomatoes, undrained and coarsely chopped***
1 (8 oz) can organic tomato sauce***
1 organic bay leaf
Coat a dutch oven with cooking spray or small amount of organic canola oil. Add meat, onion, green pepper and garlic; cook over medium heat until meat is browned, stirring until it crumbles. [IMPORTANT- If you are using Quorn, do NOT add until these veggies are cooked and you have added all other ingredients, including liquid from tomatoes to the pot.] If using beef, drain meat mixture and return to pot.
Add chili powder and next 11 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until mixture is very thick, stirring often. remove and discard bay leaf.
Recipe Book Notes- "That's one way to serve traditional cinnamon-spice chili in the Queen City. If you want this two-way version plus extra toppings, just keep counting:"
Two-way = place one serving chili on 3/4 cup cooked spaghetti
Three-way = plus shredded cheese
Four-way = plus chopped onions
Five-way = plus beans (already in this recipe!)
All-the-way = plus oyster crackers
My notes:
*Onion and green pepper can be minced to cook down to the point of unnoticeable for picky eaters.
**Raw apple cider may be stronger than conventional, so taste and adjust sucanat amounts or switch to evaporated cane juice crystals if necessary.
***I often use canned organic diced tomatoes to eliminate the step of chopping these. I've also sometimes been without tomato sauce on hand and have used organic tomato juice to add additional liquid. Filling the empty diced tomato can with that amount of water (14 1/2 oz) can serve also. Saves you some money too!
This is a great, flexible recipe that our whole family eats. Admittedly, my meat eaters prefer the beef, but my theory is over time their taste buds will adjust and they won't even notice. The great thing about Quorn is that my vegetarian daughter came to me and said she couldn't eat the chili because it had meat in it. Love it when I fool them! After I let her in on the secret, she enjoyed the chili too!
But about two years before we moved here, I came across this recipe in an old cookbook my husband's mother gave him, Healthy Heart One-Dish Meals. It doesn't take much to modify any chili to fit a Vegetarian lifestyle. To be purely Vegan, it would probably have to be a strictly bean version.
Basic Recipe:
1 pound meat (I use Quorn grounds, but it does have rehydrated egg white in it)
2 cups chopped organic onion*
1 cup chopped organic green pepper*
2 cloves organic garlic, minced
2 Tbsps. organic chili powder
1 tsp. sucanat
1 tsp organic paprika
1/2 tsp. sea salt
1/4 tsp. ground red pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1 tsp. Bragg's raw apple cider vinegar**
1 (15 oz) can organic kidney beans, drained and rinsed
1 (14 1/2 oz) can organic whole tomatoes, undrained and coarsely chopped***
1 (8 oz) can organic tomato sauce***
1 organic bay leaf
Coat a dutch oven with cooking spray or small amount of organic canola oil. Add meat, onion, green pepper and garlic; cook over medium heat until meat is browned, stirring until it crumbles. [IMPORTANT- If you are using Quorn, do NOT add until these veggies are cooked and you have added all other ingredients, including liquid from tomatoes to the pot.] If using beef, drain meat mixture and return to pot.
Add chili powder and next 11 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until mixture is very thick, stirring often. remove and discard bay leaf.
Recipe Book Notes- "That's one way to serve traditional cinnamon-spice chili in the Queen City. If you want this two-way version plus extra toppings, just keep counting:"
Two-way = place one serving chili on 3/4 cup cooked spaghetti
Three-way = plus shredded cheese
Four-way = plus chopped onions
Five-way = plus beans (already in this recipe!)
All-the-way = plus oyster crackers
My notes:
*Onion and green pepper can be minced to cook down to the point of unnoticeable for picky eaters.
**Raw apple cider may be stronger than conventional, so taste and adjust sucanat amounts or switch to evaporated cane juice crystals if necessary.
***I often use canned organic diced tomatoes to eliminate the step of chopping these. I've also sometimes been without tomato sauce on hand and have used organic tomato juice to add additional liquid. Filling the empty diced tomato can with that amount of water (14 1/2 oz) can serve also. Saves you some money too!
This is a great, flexible recipe that our whole family eats. Admittedly, my meat eaters prefer the beef, but my theory is over time their taste buds will adjust and they won't even notice. The great thing about Quorn is that my vegetarian daughter came to me and said she couldn't eat the chili because it had meat in it. Love it when I fool them! After I let her in on the secret, she enjoyed the chili too!
Saturday, April 9, 2011
Double Chocolate Cookies
Yum! I received the original recipe for these from Living Without through my e-mail. I've modified it to make it vegan. And my family actually likes these! I guess it's tough to go wrong with chocolate.
2 ounces (2 squares) unsweetened chocolate
1/2 cup dairy free spread (like Earth Balance soy free)
1 cup evaporated cane juice crystals
2 1/2 tsps. organic, fair trade vanilla
2 flax seed "eggs" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1 cup gluten-free All Purpose Flour Blend (see below)
1 1/2 tsps xantham gum
2 Tbsps. organic corn starch
1 Tbsp. aluminum-free baking powder
1/2 tsp sea salt
1/2 cup Vegan semisweet chocolate chips (Enjoy Life brand is gluten, dairy & soy free)
1/2 cup organic powdered sugar
1. In a medium saucepan, melt chocolate and "butter" over medium-low heat, stirring constantly. Remove pan from heat and whisk in sugar and vanilla. Whisk in flax eggs next.
2. In a large bowl, sift together flour blend, xanthan gum, cornstarch, baking powder and salt. Stir in chocolate mixture with a spatula. Stir in chocolate chips.
3. Refrigerate dough for 2 hours .
4. Preheat oven to 350 degrees. Lightly grease baking sheets.
5. Roll dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on prepared baking sheets and bake in preheated over for 12 minutes. cookies will be soft. Cool them on baking sheets for 2 minutes before transferring them to a wire rack.
All-Purpose Flour Blend
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
Notes: First time I made these, I used coconut oil in place of Earth Balance. After two hours of refrigeration, of course the dough was rock hard. If you want to use coconut oil (which I prefer) just don't refrigerate the dough unless it's mushy and then only refrigerate for a few minutes. Check it often to avoid the need to warm it up to room temperature again.
2 ounces (2 squares) unsweetened chocolate
1/2 cup dairy free spread (like Earth Balance soy free)
1 cup evaporated cane juice crystals
2 1/2 tsps. organic, fair trade vanilla
2 flax seed "eggs" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1 cup gluten-free All Purpose Flour Blend (see below)
1 1/2 tsps xantham gum
2 Tbsps. organic corn starch
1 Tbsp. aluminum-free baking powder
1/2 tsp sea salt
1/2 cup Vegan semisweet chocolate chips (Enjoy Life brand is gluten, dairy & soy free)
1/2 cup organic powdered sugar
1. In a medium saucepan, melt chocolate and "butter" over medium-low heat, stirring constantly. Remove pan from heat and whisk in sugar and vanilla. Whisk in flax eggs next.
2. In a large bowl, sift together flour blend, xanthan gum, cornstarch, baking powder and salt. Stir in chocolate mixture with a spatula. Stir in chocolate chips.
3. Refrigerate dough for 2 hours .
4. Preheat oven to 350 degrees. Lightly grease baking sheets.
5. Roll dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on prepared baking sheets and bake in preheated over for 12 minutes. cookies will be soft. Cool them on baking sheets for 2 minutes before transferring them to a wire rack.
All-Purpose Flour Blend
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
Notes: First time I made these, I used coconut oil in place of Earth Balance. After two hours of refrigeration, of course the dough was rock hard. If you want to use coconut oil (which I prefer) just don't refrigerate the dough unless it's mushy and then only refrigerate for a few minutes. Check it often to avoid the need to warm it up to room temperature again.
Tuesday, April 5, 2011
Granola Bars
1/2 cup organic peanut butter (I prefer smooth)
3/4 cup organic sucanat
1/3 cup honey
1 flax seed "egg" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1/2 tsp. organic, fair trade vanilla
3 1/2 cup organic regular oats**
1/4 cup spelt flour
1 cup mini organic vegan chocolate chips (I prefer Enjoy Life because they're soy-free too!)
Preheat oven to 350 degrees. Lightly oil a 9 x 13 pan.
Cream peanut butter, sucanat and honey together until light and fluffy. Blend in "egg" and vanilla. Mix in oats and chocolate chips.
Bake 20-22 minutes or until golden brown. Cool 10 mins. Cut and let cool completely or refridgerate for 1 hour. Remove from pan and store in airtight container.
Notes:
1. Original recipe called for 1 cup butter so if you need nut-free, that is a possibility. Haven't tried coconut oil yet in place of peanut butter, but it could be done with a slight decrease in the amount.
2. Original recipe called for quick oats. If you use quick oats, eliminate the 1/4 cup spelt flour.
3. You can do any add-ins you want. If you change from peanut butter to another oil, these would be great with raisins, dried cranberries, dark chocolate chips, or any other combinations of dried fruit and nuts you like.
**These are included in the gluten-free catagory for people that are gluten-sensitive but can tolerate oats**
3/4 cup organic sucanat
1/3 cup honey
1 flax seed "egg" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1/2 tsp. organic, fair trade vanilla
3 1/2 cup organic regular oats**
1/4 cup spelt flour
1 cup mini organic vegan chocolate chips (I prefer Enjoy Life because they're soy-free too!)
Preheat oven to 350 degrees. Lightly oil a 9 x 13 pan.
Cream peanut butter, sucanat and honey together until light and fluffy. Blend in "egg" and vanilla. Mix in oats and chocolate chips.
Bake 20-22 minutes or until golden brown. Cool 10 mins. Cut and let cool completely or refridgerate for 1 hour. Remove from pan and store in airtight container.
Notes:
1. Original recipe called for 1 cup butter so if you need nut-free, that is a possibility. Haven't tried coconut oil yet in place of peanut butter, but it could be done with a slight decrease in the amount.
2. Original recipe called for quick oats. If you use quick oats, eliminate the 1/4 cup spelt flour.
3. You can do any add-ins you want. If you change from peanut butter to another oil, these would be great with raisins, dried cranberries, dark chocolate chips, or any other combinations of dried fruit and nuts you like.
**These are included in the gluten-free catagory for people that are gluten-sensitive but can tolerate oats**
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