Tag Archives: vegan

CARDAMOM DATE SCONES

The only way to combat the seasonal blues associated with early sunsets and frigid winds, aside from excessive sweater layering, is treat therapy of course. I made these warm, spiced scones to entice myself out of bed one cold morning. Made vegan with coconut butter and almond milk, they are not too dense or too sweet, and perfect with some jam and a morning coffee.

{ Bon Appétiting, Katie }

Makes 8 scones

1 2/3 c whole wheat flour [I used part rye flour]

1/3 c old fashion rolled oats

3 tsp baking powder

1/4 tsp cardamom [or 5 pods ground with mortar and pestle]

1/4 tsp salt

5 TBS coconut oil [butter works too]

2 TBS honey

1/2 c almond milk 

1 tsp cider vinegar

1 TBS honey

Pre heat oven to 400º F

1. Start by combining almond milk, vinegar, and honey. The vinegar will help thicken the milk, the honey will well…sweeten it. 

2. Sift flour, baking powder, and salt and combine with oats in a medium sized bowl. Work the coconut oil into the dry mixture with your hands until it has the consistency of bread crumbs. Stir in the honey with a fork. 

3. Creating a well, pour half the almond milk and incorporate with the dry mixture using your hands. Avoid over mixing, the dough should not be sticky. Add more milk only if it seems dry.

4. Using your hands, flatten and shape the dough on a floured surface to 1” thickness and cut into triangles. My scone shaping strategy was to shape into a square, cut into four smaller squares, and then diagonally into triangles.

 5. Place scones on an oiled baking sheet and brush with the remaining almond milk. Bake for 15 mins until the bottoms are brown and the kitchen is filled with the smells cardamom and deliciousness.

Advertisements

ROASTED GARLIC-TOMATO SOUP [VEGAN]

I absolutely love tomato soup but have always been hesitant to make it for fear that I’ll mess it up… That is until now; there’s no way to botch this simple – and healthy! – recipe. The roasted garlic and tomatoes give the soup an extra creamy texture and flavor without any cream or roux. You’ll definitely need to double (or triple) the recipe so you can enjoy it for days.

PS. I’m proud to say this is my first successful soup recipe. And I did it on the first try!

{ Lovin’ from the oven, Chelsea }

Makes about 2 large meal servings or 4 small appetizer servings

9 medium plum tomatoes, halved and seeded (if desired)

½ garlic bulb, halved

2 tbsp olive oil

Pinch of salt and pepper

1 tsp dried oregano

1 tsp dried basil

½ medium yellow onion, chopped

½ cup carrots, chopped

1 celery stalk, chopped

1 tbsp butter

1 cup vegetable stock

5 leaves fresh basil, chopped, plus more for garnish

Preheat oven to 400.

Slice tomatoes in half, through the middle and opposite from the stem, and remove the seeds. Arrange tomatoes cut side up on a baking sheet lined with foil. Chop garlic bulb in half through the middle between the shoot and root (so it holds its halved cloves) and add them to the baking sheet, skin side down. Drizzle with olive oil and season with salt, pepper, oregano and basil. Place in oven to roast for 40 minutes or until tomatoes are soft and shriveled.

When everything is done roasting, quickly remove tomato skins and remove garlic cloves from the head and set aside until ready to use.

While tomatoes and garlic are roasting, coarsely chop onions, carrots and celery.*

Melt butter in a medium soup pot over medium heat. Add chopped onions, carrots and celery and sauté until soft, about 8-10 minutes. Add in the already roasted tomatoes and garlic. Add vegetable stock and bring to a boil for 5 minutes. Add chopped basil and reduce to a simmer for 20 minutes.

Let soup sit for a few minutes to cool off. Then transfer contents of soup to a blender or food processor, in batches if necessary, and puree until smooth.

Salt to taste, garnish with fresh basil, and serve with a fresh French baguette!

*If you want to use an immersion blender, I suggest chopping the onion, carrot, and celery using a mini food processor or chopper.

ROASTED RATATOUILLE

With a freshly picked delivery of peppers and eggplant from Bellair Farms courtesy of my friend + farmer, Charlotte, I realized I was already halfway to making a ratatouille. Just a few more ingredients, a raisin mint couscous salad, sage honey toasted baguette, and a glass bottle of cheap red wine, and the romantic supper wheels were in motion. I chose to roast the pepper and eggplant for an added smokey flavor and to expedite the cooking process.

{ Bon Appétiting, Katie }

Serves 2-4

4 peppers (assorted colors, red, green, yellow)

1 medium eggplant (purple is nice but black works too)

olive oil

1 large white onion

4 cloves garlic

fresh herbs: rosemary, sage, thyme (dry is fine too)

1/4 cup red wine

1 large zucchini

1 25oz can whole plum tomatoes

1 TBS tomato paste

salt + pepper

parsley

Set the oven to broil. Begin by halving and deseeding peppers and dicing the eggplant into 1/2 inch cubes. Place both on a baking sheet (but keep them separate) and cover generously with olive oil. Place on the middle rack in the oven and allow to roast for 5-10 minutes, checking frequently that the vegetables are not burning. Coat the bottom of a large pot with olive oil and saute onion, garlic, and herbs while the vegetables roast. Add the red wine, eggplant and tomatoes, reserving a half cup of the tomato juice for later, breaking down the tomatoes with a spoon (CAUTION the tomatoes tend to explode). Cover and simmer. Dice up the roasted pepper and zucchini and add to the pot along with the tomato juice and paste. Stir and cover again, simmering until the vegetables are tender, 15-20 minutes. Season with salt and pepper, garnish with parsley.

VEGAN CARROT CAKE DONUTS* + COCONUT FROSTING

Earlier this fall, Katie and I were adamant about making donuts. We couldn’t get it out of our heads. So one long weekend when we were all home, Katie, Audrey (who you might remember from the 100 Chocolate Creme Pie Challenge), and I decided to make 3 dozen different types of donuts: Cinnamon Peach, Chocolate-Chocolate Chunk, and Carrot Cake. As you may have noticed, I have a thing for coconut and carrots, so these Carrot Cake Donuts trumped all as my favorite flavor. 

{ Lovin’ from the oven, Chelsea }

Makes about 12 mini donuts

¾ cup AP flour

¼ cup old-fashioned oats

½ tsp baking powder

1 tsp baking soda

1/8 tsp sea salt

1 tsp ground cinnamon

1/8 tsp ground nutmeg

¼ cup brown sugar

½ cup unsweetened applesauce

2 tbsp vanilla almond milk

1/2 tsp vanilla extract

¾ cups grated carrots (about 2 large carrots)

2 tbsp chopped walnuts

1 tbsp fresh squeezed lemon juice

FROSTING

2/3 cup sweetened shredded coconut

¼ cup coconut butter

1 tsp almond extract

1/3 cup powdered sugar

Preheat your oven to 350 degrees. Coat a donut tin with cooking spray. We used a mini donut tray for bite-sized deliciousness!

In a large bowl, whisk together the flour, oats, baking powder, baking soda, sea salt, cinnamon and nutmeg.

In a separate bowl, stir together the brown sugar, unsweetened applesauce, almond milk and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the carrots and walnuts. Stir in the lemon juice.

Pipe the batter into the greased donut tin and bake for 8-10 minutes, or until a toothpick can be inserted and removed cleanly.

While the donuts are baking, toast the coconut in a small toaster oven until slightly browned and crispy. If you don’t have a toaster oven, simply toast the coconut in the oven after the donuts are done. To do so, spread the shredded coconut on a cookie sheet. Bake for 7-8 minutes, stirring frequently and watching closely. When the coconut begins to brown, remove it from the oven and allow it to cool on the pan.

To make the frosting, mix together the coconut butter, almond extract, and powdered sugar until fully combined. Once the donuts have cooled completely, dunk the top of each donut into the frosting and then into the toasted coconut. Eat up!

* adapted from The Tolerant Vegan

CHOCOLATE ESPRESSO CAKE* + BANANA CHOCOLATE FROSTING [VEGAN]

I had hoped to get a nice shot of this cake when I arrived at my friends potluck last evening, but alas is was attacked and eaten alongside Wayside fried chicken, borscht soup, and blue cheese fig cookies [a rather impressive spread of treats at this potluck]. While I’m certainly not vegan, I enjoy making baked goods that are, as an added challenge for myself and to make a healthy, universally eatable treat for everyone [not gluten free however, but doable].

The cake, Margaret Fox’s Amazon cake found on Food52, I’ve altered slightly for a rich coffee flavor and is so simple to make. The frosting is a strange invention I concocted out of my desire to put bananas in everything and it is so guilt free you could eat it for breakfast! [but seriously, throw some chia seeds in, soak over night and you have chocolate pudding] As my friend Raf put it at the party “This is the first vegan thing I have ever liked.”                                                          photo credit: David Kessel

[ Bon Appétiting, Katie ]

Serves 8-10

CAKE

1 ½ cup flour

⅓ cup unsweetened cocoa powder [I used extra dark]

1 tsp baking soda

1 scant cup sugar

½ tsp salt

5 tsp oil [sunflower, canola, etc.]

1 cup coffee, cooled 

1 ½ tsp vanilla extract

1 TBS cider vinegar

1. Preheat the oven to 350F and grease a 9 inch round cake pan.

2. Sift together the first five ingredients [flour, cocoa, baking soda, sugar + salt]. In a separate bowl whisk together wet ingredients.

3. Combine wet and dry, whisk out any lumps. Pour into greased cake pan and tap the pan on the counter several times to release air bubbles. Bake 25-30 mins until a toothpick comes out clean.

4. Remove from the oven and let cool completely before icing on a plate.

FROSTING

2 very ripe bananas

3 TBS cocoa powder

3 TBS agave syrup 

3 TBS coconut oil [or nut butter of choice]

1. While the cake is in the oven, prepare the frosting by combing all ingredients in a medium sized bowl and beating with a hand beater for several minutes until the frosting is smooth.

2. When the cake has completely cooled, remove from the pan and pour the frosting on top of the cake, spreading just to the edges with a spatula.

3. Top with toasted nuts, shaved chocolate, or any topping that suits you!

*adapted from Food52

SPICEY, SQUASHY SOUP

I can’t seem to keep squash out of my kitchen! This time the root veggies (butternut and parsnips) were donated by dear friends David and Rebecca from their CSA at Bellair farms outside Charlottesville. For this recipe, I wanted to avoid the sweet, apple-infused butternut squash flavors typical of the impending fall season. Hot peppers and tangy yogurt cut the sweetness of the squash, while grated zucchini adds visual and textural interest. Overall a palette pleasing soup party in the mouth!

{ Bon Appétiting, Katie }

Serves 4-6

1 medium sized butternut squash (peeled and diced into 1/2” cubes)

2 parsnips, small dice (turnips or rutabaga would be nice too)

1 small onion, diced

1 jalapeño, seeded + diced

2 cloves garlic, minced

1 inch knob of fresh ginger, grated

1 TBS turmeric

2 tsp dry mustard

salt + course black pepper

4-6 cups water

1 cup zucchini, grated and squeezed of moisture

1/2 lemon juiced

greek yogurt + toasted squash seeds

1. In a large pot on medium-low heat, sauté jalapeño, onion, garlic, and ginger in 2 TBS olive oil. Add turmeric and mustard and continue to stir.

2. Add butternut squash parsnips and 4 cups water and bring the pot to a boil. Cook 15-30 minutes until squash is softened.

3. With a blending stick or food processor blend until smooth.

4. Add zucchini and lemon juice and cook five minutes longer. Adjust water and seasonings if you’d like a thinner soup (I used 5 cups).

5. Serve with a dollop of yogurt and toasted seeds.