I try to mix it up with the recipes I post – not always a main dish, side dish, or dessert, etc. I do this because I know there are ton of wonderful food and recipe blogs out there to follow. At this time, I’m not so much a recipe creator as a recipe follower. I do sometimes take a recipe and see what happens when I replace animal products with vegan alternatives. Sometimes I win, sometimes I lose. The ones I lose on I will keep trying to make adjustments until I get them correct. Though I won’t share these unless the recipe actually tastes good.
I do try to pick a weekly recipe that is quick to make, easy to follow and uses common ingredients – even if they are vegan. A lot of times you can use dairy, cheese or eggs instead of the vegan alternatives I choose to keep the recipe even easier to create (if you’re not a vegan). You’re also more likely to try a new recipe if you’re able to use ingredients you already have in your house (at least I know I am). Adding dairy, cheese or eggs still keeps the recipe meatless, so it works for Meatless Monday. My simple goal here is to motivate others to go meatless one day a week.
I was initially contemplating a dessert this week, but honestly, I’ve had an under-the-weather hubby and thought making a tempting dessert wouldn’t be nice if he didn’t feel like eating some. One of my co-worker’s made a request that I make something I can bring in to share with her. I decided on a breakfast treat – that can on occasion be eaten for dessert and, yes, I have been known to do this.
I just made these, and truly, they are delicious!!! Now, I’m hoping there will be some left-over to bring in to work tomorrow. I’d better wrap a few up and put them aside as my daughter Mimi just showed up and I saw her eyes light up when she sampled them.
I started with a recipe from the “1,000 Vegan Recipes” cookbook by Robin Robertson and then added a little glaze from a recipe in “My Sweet Vegan: Passionate About Dessert” a cookbook written by one of my favorite vegan bloggers Hannah Kaminsky. Her blog is called “Bittersweet” and I highly recommend that you check it out – it’s simply fabulous! She also has a wonderful scone recipe I wanted to try but I needed peanut butter and simply didn’t have enough already here at home. I will definitely be making it in the future though!
Chocolate Chip Scones – makes 8
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan margarine
- 1/3 cup plain or vanilla soy milk
- 1 teaspoon pure vanilla extract
- 1/2 cup vegan semisweet chocolate chips
- Preheat the oven to 375 degrees F. Lightly oil a baking sheet and set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs.
- Add the soymilk, vanilla, and chocolate chips and stir until just blended. Do not overmix. (I have a confession here, I stirred a bit, but then I used my hands to work the dough – though not too much as recommended).
- Transfer the dough to a lightly floured work surface and shape the dough into a 1-inch-thick circle.
- Bake until golden brown, about 20 minutes. Cool for 5 minutes. Serve warm or add the glaze I topped the scones with below.
Chocolate Peanut Butter Glaze– again, I didn’t have peanut butter, so I simply left it out – the glaze still came out delicious
- 1/3 cup Confectioner’s Sugar
- 1/2 Tablespoon Dutch Process Cocoa Powder
- 1 Tablespoon Creamy Peanut Butter
- 1 Tablespoon Plain Soymilk
Combine all the ingredients together in a small bowl. Mix thoroughly until smooth then drizzle over the cooled scone.
ENJOY ~ Lita