Pumpkin Scones with Maple Date Glaze

My latest favorite thing to do is to figure out how to make my favorite baked goods vegan while using only whole grains and natural sweeteners. These scones are one of those recipes. They make a warm homemade breakfast. They also make your house smell really good.

Pumpkin Scones with Maple Date Glaze

Ingredients:

2 tbsp flax seed meal (I like to use golden flax seeds, and grind them in my coffee grinder)
6 tbsp water

1/3 cup raisins

1 cup whole wheat flour
1 cup oat flour (I also grind oats in my coffee grinder to make oat flour as needed)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
optional: pinch of cardamom
optional: pinch of ground ginger

1/2 cup coconut oil, solid

3 tbsp soy milk
1/4 tsp apple cider vinegar

1/2 cup pumpkin puree
1/2 cup maple syrup
1 tbsp blackstrap molasses

Directions:

Pre-heat your oven to 400 degrees.

Combine the flax meal and the water in a small bowl and set aside to let thicken.

Cover the raisins with hot water and set aside.

Place all the dry ingredients in a large mixing bowl and whisk to completely combine. This includes the whole wheat flour, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, and ginger. I always press the baking soda into the palm of my hand to be sure there are no clumps before adding it.

Next, cut in the solid coconut oil with a fork, pastry blender, or your hands. You want to break down the clumps of coconut oil until you have small pea sized pieces. Usually, I start with the pastry blender and then use my hands.

In another small bowl, combine the wet ingredients. Start with the soy milk and apple cider vinegar - give it a minute to thicken, then add the pumpkin, maple syrup, molasses, and the flax seed mixture.
Mix very well and completely incorporate these ingredients. Be sure to break up any flax meal clumps that you see.

Drain the raisins and add them to the flour along with the wet ingredients. Stir to combine and add whole wheat flour 1/4 cup at a time until you have a nice thick dough that is not too sticky. Turn the dough out onto a heavily floured surface and knead about 20 times. Continue to add more flour if the dough is sticking. Divide the dough in half and roll one half into a 1/2 inch thick circle. Cut this circle like a pizza so you have 12 triangles of dough. Do the same with the second half of dough.

Place on an un-greased cookie sheet and bake for 12 minutes.

Maple Date Glaze Ingredients:

8 dates
3 tbsp maple syrup
5 tbsp hot water
pinch of salt
1/2 tsp cinnamon

Maple Date Glaze Directions:

Put all the glaze ingredients into a high powered blender, grinder or food processor and blend until the dates are completely broken down and the glaze is smooth.

For 24 scones. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 43 g

Amount Per Serving

Calories 120 Calories from Fat 46

% Daily Value*

Total Fat 5.1g 8%

Saturated Fat 4.0g 20%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 89mg 4%

Potassium 123mg 4%

Total Carbohydrates 17.9g 6%

Dietary Fiber 1.2g 5%

Sugars 9.1g

Protein 1.4g

Vitamin A 16% • Vitamin C 1% Calcium 3% • Iron 5%

Nutrition Grade B

* Based on a 2000 calorie diet

Chocolate-Chocolate Chip Cookies

These cookies are dense, rich, and chocolatey. They are also chewy and oh so satisfying when you have a chocolate craving.

If your chocolate craving is serious, than go ahead and lick the bowl. With vegan baking there are no worries about salmonella from raw eggs, so you can indulge in the batter worry-free.

Chocolate-Chocolate Chip Cookies

Ingredients:

2 1/2 cups flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup soy milk
1 tsp apple cider vinegar

1/2 cup vegan margarine
1 cup natural sugar
1 tsp vanilla
1/2 cup coffee

2/3 cup chocolate chips

Directions:

Pre-heat oven to 350 degrees.

Sift the dry ingredients into a bowl and set aside. Mix the soy milk with the vinegar and let sit to curdle.

Cream the margarine with the sugar until it is light and fluffy (electric beaters work well here). This is easiest if the margarine is at room temperature before you start. Then add the vanilla, and the curdled milk and blend again. Add the coffee to the wet ingredients and stir it in. Dump the dry mix into the wet and stir until it is just mixed. Finally, add the chocolate chips and mix just enough to distribute them.

Drop by the spoonful onto a greased cookie sheet. Bake for 8 minutes for a chewy cookie.

For 24 cookies. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 43 g

Amount Per Serving

Calories  145 Calories from Fat  51

% Daily Value*

Total Fat  5.6g 9%

Saturated Fat  1.8g 9%

Trans Fat  0.0g

Cholesterol  1mg 0%

Sodium  129mg 5%

Potassium  103mg 3%

Total Carbohydrates  22.5g 7%

Dietary Fiber  1.1g 4%

Sugars  11.0g

Protein  2.2g

Vitamin A 4% • Vitamin C 0% Calcium 2% • Iron 6%

Nutrition Grade C-

* Based on a 2000 calorie diet

Whole Grain Waffles

Waffles are my son's number one weekend breakfast request. I get it. I can remember waking up as a kid on the weekend to my mom making something from scratch. It was the best...a welcome break from cereal or toast.

This more nutritious version has only whole grain and no processed sugar. They are our favorite vegan whole grain waffles. Often we will add chocolate chips, diced apple, or blueberries to the batter. Any of these variations taste great.

They also freeze well. To re-heat thaw them first in the microwave. Wrap the frozen waffle in a paper towel and heat in the microwave for 45 seconds, flip it over and heat for another 45 seconds. Then toast in your toaster to crisp it up a bit.

Whole Grain Waffles

Ingredients:

1 banana
1/4 cup maple syrup
1 cup water
1 1/2 cups soy milk
1 tsp vanilla
1/4 cup coconut oil (melted)
1 tbsp flax meal

1 1/2 cups oat flour
1 1/2 cups whole wheat flour
1/2 tsp salt
2 tbsp baking powder

Directions:

Preheat your waffle iron.

Mash the banana with a fork in the bottom of your mixing bowl. I don't really worry about how ripe it is, as long as you can mash it up it'll be good. The banana binds the waffles and gives some moisture, but you don't really taste it in the final product.

Add the maple syrup to the banana and stir to combine. Then add the water, soy milk, vanilla, coconut oil, and flax meal. Whisk it all together and then whisk in the dry ingredients. Work out as many of the lumps as you can. A few small lumps are fine, though.

For whole grain recipes like this, I keep whole wheat flour in my freezer so it stays fresh. Then I grind rolled oats in my blender as needed, and keep any extra oat flour in my freezer. I like to use the oat flour for all its nutrients, and fiber-ey goodness.

Spray your waffle iron with cooking spray, and scoop about 1/4 cup of batter onto each side. Cook until done.

Makes 16 - 4 inch square waffles. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 76 g

Amount Per Serving

Calories  142 Calories from Fat  42

% Daily Value*

Total Fat  4.7g 7%

Saturated Fat  3.2g 16%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  88mg 4%

Potassium  300mg 9%

Total Carbohydrates  22.3g 7%

Dietary Fiber  1.7g 7%

Sugars  4.8g

Protein  3.2g

Vitamin A 0% • Vitamin C 1% Calcium 10% • Iron 8%

Nutrition Grade C-

* Based on a 2000 calorie diet

Veggie Packed Potato Chowder

It is snowing here in Colorado, and even though it will melt off quickly, it made me crave some warm and nourishing soup. This recipe is based off one that I cut out of a magazine years ago, I think it might have been Runner's World, but I don't remember exactly. I loved the combination of the potatoes and veggies with the smokiness of the ham called for in the original recipe (hey, it was years ago....before I swore off meat for life). Now, I just use liquid smoke and still get that rich smokiness without hurting any little pigs. It is healthier and does not include any animal ingredients so everyone wins.

Veggie Packed Potato Chowder

Ingredients:

1 tsp olive oil
1 tsp vegan margarine
1/2 medium onion, chopped
1 stalk celery, chopped (I like to mince the celery leaves and include those as well)
1 carrot, chopped
1 cup chopped cabbage

2 tbsp nutritional yeast
1/2 tsp thyme
1 tsp oregano

6 cups water
4 cups diced red or white potatoes (I like to get organic potatoes and leave the peel on)
1 15 oz can kidney beans (white or red)

1/4-1/2 tsp black pepper
3 tsp vegetable bouillon
1 1/2 tsp liquid smoke
1 cup broccoli florets

Directions:

Heat the oil and margarine in a large stockpot and add the onion, stir and let the onion start to soften while you chop the celery and carrot (feel free to mince some celery leaves and throw those in, too). Add those to the pan, stir and start chopping the cabbage. Put the cabbage in the pan and stir. Let the vegetables soften for about 5 minutes. Then add the nutritional yeast, thyme and oregano and then stir to coat the vegetables. Next add the potatoes, beans, and water and bring the soup to a simmer and let it cook for about 20 minutes. You want the vegetables to soften, so check them for texture starting at about 20 minutes. When the veggies have cooked add the pepper, bouillon, liquid smoke, and broccoli. Let it all heat through for 5 more minutes, taste and adjust the seasonings. Serve with some good bread and enjoy!

For 8 servings, nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 442 g

Amount Per Serving

Calories  270 Calories from Fat  17

% Daily Value*

Total Fat  1.9g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  36mg 1%

Potassium  1186mg 34%

Total Carbohydrates  48.5g 16%

Dietary Fiber  11.5g 46%

Sugars  3.2g

Protein  15.0g

Vitamin A 28% • Vitamin C 53% Calcium 8% • Iron 27%

Nutrition Grade A

* Based on a 2000 calorie diet

Cocoa Granola

We have been all about the granola lately. Eating it up for snacks, cereal, or for a taste of something sweet after a meal. We have our standard recipe that we really like, but occasionally like to mix it up by adding cocoa powder. This gives the granola a depth that is a nice change, and chocolate is always a welcome flavor in my book

Cocoa Granola

Ingredients:

2 1/2 cups oats
1/2 cup shredded coconut
1/2 cup raw sunflower seeds
1/4 cup cacao nibs
1/4 cup hemp seed hearts
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup coconut oil
1/2 cup maple syrup

Directions:

Preheat your oven to 400 degrees.

Put the oats, coconut, sunflower seeds, cacao nibs, hemp seeds, cocoa powder and salt in a large mixing bowl. Mix it all together and combine well.

Melt the coconut oil, and mix it with the maple syrup. Pour this over the oat mixture and stir well to coat everything with the syrup and oil.  Put in in a grease baking dish (a large rectangle glass baking dish works well) and put it in the oven.

It will bake for 25 minutes total, and needs to be stirred every 10 minutes or so. Take it out and let it cool, enjoy plain, with soy milk, or over coconut milk yogurt.

For 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 72 g

Amount Per Serving

Calories  297 Calories from Fat  146

% Daily Value*

Total Fat  16.2g 25%

Saturated Fat  9.5g 48%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  80mg 3%

Potassium  237mg 7%

Total Carbohydrates  35.0g 12%

Dietary Fiber  5.2g 21%

Sugars  12.6g

Protein  6.8g

Vitamin A 0% • Vitamin C 1% Calcium 4% • Iron 22%

Nutrition Grade B-

* Based on a 2000 calorie diet

Spinach Frittata with Shiitake Bacon

Once I discovered the magical umami flavor of oven roasted shiitake mushrooms, I was hooked. I am always excited to incorporate their superpowers into a new dish. Frittatas make a wonderful breakfast with tofu and veggies. They are super healthy and keep your tummy happy until lunch, and the shiitake bacon just makes the whole dish feel special.

Vegan Spinach Frittata with Shiitake Bacon

Shittake Bacon Ingredients:

8 oz fresh shiitake mushrooms
3 tbsp olive oil
scant tsp salt

Shittake Bacon Directions:

Pre-heat your oven to 350 degrees. 

Wash and slice the mushrooms while removing any tough stems. Drizzle the mushroom with the olive oil and sprinkle with the salt. Toss to combine and spread on a baking sheet. Bake for 45-60 minutes, while stirring every ten minutes or so. This babysitting is worth it as they dry out, become crisp, and develop a deep satisfying flavor. They are done when many are crisping up; start tasting them after 40 minutes and take them out when you are happy with them. I like some crispy and some a bit chewy still.

Frittata Ingredients:

14 oz extra firm tofu, pressed and drained (press the tofu between two plates with a can of soup on top)

1 tbsp olive oil
1 cup chopped onion
4 cups chopped fresh spinach

1/4 cup garbanzo bean flour
1/2 tsp baking powder
1/3 cup nutritional yeast
1 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp oregano

Frittata Directions:

Preheat oven to 350 degrees.

Chop the onion and heat it over medium low heat in a pan with the oil. Add the spinach after the onions have started to caramelize. While those cook, put all the other ingredients into a blender and blend them well.

Add the blended mix to the pan with the spinach and mix. Pour the mixture into a pie pan that has been sprayed lightly with oil. Bake for 50 minutes, then let rest for a few minutes before serving with the shiitake bacon sprinkled on top.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 130 g

Amount Per Serving

Calories  159 Calories from Fat  88

% Daily Value*

Total Fat  9.8g 15%

Saturated Fat  1.5g 8%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  351mg 15%

Potassium  410mg 12%

Total Carbohydrates  12.4g 4%

Dietary Fiber  4.1g 16%

Sugars  2.4g

Protein  9.1g

Vitamin A 28% • Vitamin C 9% Calcium 15% • Iron 17%

Nutrition Grade A

* Based on a 2000 calorie diet