Aunt Margaret's Orange Walnut Scones

When I was a kid, I spend many weekends at our family cabin on Gambier Island - a 17,000 acre island with no car ferry and a population of only 200.  There was a little old-fashioned general store down the gravel road from us where we would buy fresh-from-the-oven bread, assorted home baked pies, creamy vanilla fudge slices, and, my personal favourite, Aunt Margaret's scones.  Crispy on the outside, fluffy on the inside, Aunt Margaret's scones just hit the spot.

Here is my version of Aunt Margaret's pillows of perfection, adapted from the Gambier Island Cookbook, veganized and made with whole wheat flour and coconut sugar to make them a tad healthier.  But you won't even know it when you taste these. 

Aunt Margaret's Orange Walnut Scones
Makes 6

1 1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from 1 orange
1/3 c Earth Balance vegan butter
2 flax eggs (1 tbsp flax meal mixed with 3 tbsp warm water, let stand 5 min)
1/4 c orange juice
1/4 c non-dairy milk (I used coconut milk) + 2 tbsp for brushing
3 tbsp ground walnuts

Preheat oven to 375 and line baking sheet with parchment paper.

Whisk flours, coconut sugar, baking powder, baking soda, salt and orange zest.  Using pastry cutter (or 2 knives), cut in vegan butter until mixture resembles fine crumbs.

In a separate bowl, whisk flax eggs, orange juice and 1/4 cup coconut milk.  Add to dry mixture and combine well.  Form into ball with your hands, and transfer to an unfloured cutting board.  Press ball into 2 inch thick disc, and cut into 6 triangles.

Transfer triangles to parchment-lined baking sheet and brush with non-dairy milk.  Sprinkle with walnuts.  Bake for 18-22 minutes until tops are golden.  Transfer to wire cooling rack.



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Recipe: Lemon Coconut Granola Bars

Here's a bright and light recipe reminiscent of spring.  You can use rolled oats instead of quick oats for a heartier, crunchier texture.  With quick oats its more of a breakfast bar.  Happy Easter!


Lemon Coconut Granola Bars
Makes 12

1 can light coconut milk
3 cups quick cooking rolled oats
1 cup unsweetened shredded coconut
1/4 c oat bran
1/4 tsp kosher salt
1 tbsp lemon zest
1 tbsp earth balance non-dairy butter, melted
1/4 cup maple syrup
2 tbsp lemon juice
1/2 tsp vanilla

Pour coconut milk into a sauce pan and bring to a boil over high heat, stirring frequently.  Reduce heat to medium and simmer for about 15-18 minutes, stirring often, until has reduced to 1/4 of original volume.

Preheat oven to 375.  Line an 8 by 8 inch baking dish/pan with parchment, letting parchment hang over edges of pan.  Combine oats, shredded coconut, lemon zest and salt in a mixing bowl.

In a smaller bowl, combine reduced coconut milk, margarine, maple syrup, lemon juice and vanilla.  Mix until well combined.  Add to dry ingredients and mix well.  Press evenly into baking pan.  Bake for 15-20 minutes until the edges start to brown.

Remove from oven and let cool completely (approx 2 hours).  Once cool, remove from pan by pulling parchment edges.  Cut into bars.  Store in airtight container. Pin It Now!

Recipe: Classic Smoothie

This is my classic smoothie.  I start almost every day with this smoothie and I never get bored of it.  I used to use non-dairy milk or non-dairy yogurt, but decided to break it down further.  Now, my only "processed" ingredient is the protein powder, and I use Vega Recovery Accelerator since it has more protein than Vega One (and getting more protein is something you have to think about if you eat a largely plant-based diet).  Since there are no frozen berries in this smoothie, you definitely need ice to get the right texture.  If you don't have ice, make sure you peel, chop and freeze your bananas over night. 

Classic Smoothie
Serves 1

1 scoop protein powder (I use Vega Recovery Accelerator)
1 ripe banana
1 small handful almonds
1 tbsp peanut butter
1/2 c ice
1/2 - 1 cup water 

Put all ingredients except water in blender.  Add water just until mixture in blender is fully covered.  Blend on high until smooth.  Serve immediately. Pin It Now!

Recipe: Vegan Carrot Cake Muffins

These carrot cake muffins are sweetened with dates, agave syrup and pineapple juice, so they are refined sugar free.  Light, fluffy domes of goodness.  They are best enjoyed warm, straight out of the oven.

Carrot Cake Muffins
Makes 12 muffins

2/3 c pitted soft dates (soak for at least 30 min if they are not soft)
1/3 c agave syrup
2 tbsp warm water
2 cups whole wheat flour
1/2 cup shredded unsweetened coconut
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c coconut yogurt (or coconut milk or non-dairy milk)
2 flax eggs (made by combining 2 tbsp flax meal with 6 tbsp warm water)
2 tbsp coconut oil, melted in microwave
1 tsp vanilla
1 400g can of crushed pineapple and juice
1 cup grated carrot
1/2 cup raisins
rolled oats for sprinkling

Preheat oven to 350 and line muffin tin with liners.  Spray lightly with non-stick spray.
Prepare flax egg by combining flax meal and 6 tbsp warm water.

In a food processor, puree dates with agave syrup.  With processor running, add 2 tbsp warm water.  Let process for 5 minutes while you mix the dry ingredients.

In a large mixing bowl, whisk together flour, shredded coconut, baking soda, baking powder, salt, cinnamon and nutmeg.  Transfer the date and agave puree (which should now be fluffy and caramel in colour) to a medium mixing bowl.

Add coconut oil, flax egg and vanilla and stir well to combine.  Add crushed pineapple and juice, grated carrot and raisins and stir until just combined. 

Divide batter among 12 muffin cups, forming heaping muffins.  Sprinkle with rolled oats.  Bake for 20-25 minutes until top is golden and a toothpick inserted comes out clean.  Cool in muffin tin then transfer to wire rack.

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Recipe: "I-Can't-Believe-They're-Not-Eggs!" Tofu Scramble

Before I went vegan, huevos rancheros was one of my weekend breakfast staples.  I had to find a quick and easy egg-less replacement.  With some experimenting and tweaking I came to this recipe, which will wow vegans and non-vegans alike.  This recipe has become even more amazing since I discovered soyrizo (meatless chorizo) a few months ago.

First, gather your ingredients.  You will need extra firm tofu.  To give the tofu a slightly yellow "eggy" colour, you'll need turmeric.  Its funny how the appearance of food does so much to our overall experience.  The slightly yellow colour from the turmeric makes the scramble taste so much more like eggs.  It really does.  Cumin, dijon mustard, and salt and pepper provide for the seasoning, and nutritional yeast gives the "umami" flavour that is missing from meatless and meat-product-less dishes.  Its also very good for you.  

You can use whatever "omelet"-type veggies you have.  I used onion and yellow pepper, but I also like to throw in a few handfuls of spinach and chopped tomato when I have them on hand.

I always press my tofu first to remove some of the liquid.  First, remove your tofu from the packaging and rinse it.  Pat it dry and wrap it in a clean dish towel. Place it between two plates and put something heavy on the top plate to press down on it, forcing some of the liquid out.  I start with this step while I prep the rest of my ingredients.  Don't worry if your tofu is still a bit moist, it will dry out further when start cooking it.

Chop your onion and peppers.  I like a fairly small dice so that the veggies are spread evenly in your scramble.  Remove your soyrizo from the casing (FYI the casing is inedible) into 1/4 inch rounds, or crumble.

Spray your frying pan with non-stick spray, and crumble your pressed tofu into the pan over medium heat.  Fry for approx 5 minutes, stirring and breaking up the tofu into smaller pieces as it cooks.  This step gets rid of remaining tofu liquid, and breaks down the tofu into scrambled egg like pieces.

Add the cumin, turmeric, dijon mustard (I mix it with about a teaspoon of water to thin it out so it spreads better), and nutritional yeast.  Season to taste with salt and pepper.  Cook for a minute or two, stirring to coat the tofu.

Add your onions, peppers and soyrizo and fry for a few more minutes until the veggies begin to soften.  Scoop into tortillas.  Top with salsa, roll into wraps and enjoy!

Tofu Scramble
Makes 2 large wraps or 4 small wraps

1/2 block of extra firm tofu
1/2 tsp cumin
1/4 tsp turmeric
2 tbsp nutritional yeast
1 tbsp dijon mustard
salt and pepper, to taste
1/2 cup onion, diced
1/2 cup bell peppers, diced
1 link of soyrizo, crumbled or sliced into 1/4 inch pieces
2 large or 4 small tortilla wraps
salsa (for serving)

Press tofu for 5-10 minutes by wrapping in dish towel, putting between 2 dishes and placing weight on top dish.  Once tofu is pressed, crumble into frying pan over medium heat.  Cook for 5 minutes, breaking up with egg flipper or the back of a spoon into smaller "scrambled-egg-sized" pieces.  Add turmeric and cumin.  Mix dijon mustard in small bowl with 1-2 teaspoons of water to thin it out, then pour over the tofu and mix well.  Sprinkle nutritional yeast over tofu and stir.  Cook for a minute or two, ensuring that you coat the tofu with the seasonings.
Add veggies and soyrizo and cook for another 3-4 minutes until veggies begin to soften.
Divide between tortillas, top with salsa and serve.

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