Friday, January 11, 2013


(makes 12-18 biscuits depending on size)

2 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. fresh lemon juice
1 c. soy milk
1 T. ground flax dissolved in 1/4 c. water
1/4 c. vegan butter or butter flavored Crisco, softened
1 t. grated lemon peel
1 c. frozen blueberries

1/2 c. powdered sugar
1 T. fresh squeezed lemon juice
1/2 t. grated lemon peel

Preheat oven to 400 degrees F.  Add 1 T. lemon juice to the soy milk and set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the flax, butter or Crisco and lemon peel.  Stir the soy milk mixture into other wet ingredients. Add the wet ingredients to the dry ingredients and mix just until moistened, Carefully fold in blueberries.

Drop by tablespoonfuls about 1 inch apart onto a greased baking sheet. Bake at 400 degrees F. for about 15-18 minutes or until lightly browned.  Let cool 10 minutes, then glaze.  (I also sprinkled mine with powdered sugar at the end.)

Tuesday, January 8, 2013


I've seen all sorts of information for cashew cream as a "staple" of vegan eaters.  I thought maybe I was missing out since I never really ate it and thought I would give it a try.

I've used the cashews in my nacho cheese sauce but hadn't just made cream with them. Well, it turns out it was super simple and super versatile.

As a vegan, we miss out on a lot of those "creamy" foods that are normally made with cow's milk--cheeses and Alfredo sauce and creamy soups. But this cashew cream turned out very creamy, had a great texture, and the flavor can be modified to make whatever you please. 

Today I added Italian seasonings, nutritional yeast and a can of diced tomatoes to make a creamy tomato sauce for some bow tie pasta.

I'm going to test it tonight on my family with some creamy green chili sauce with some Mexican style foods.

As I use it in various recipes I'll post those and link to this.  Give it try. I was very pleasantly surprised!

In the blender:
1 c. raw cashews, soaked in water in the refrigerator overnight
Just enough cold water to cover them
Blend for about a minute, scrape the sides of the blender and then blend another 2 minutes. My blender made it creamy enough without texture left, but if your blender isn't that powerful you may want to then put the cream through cheesecloth to separate out any nut meal left.
More water will give you thinner cream and less will make it thicker.  

Monday, January 7, 2013


1 package firm or extra firm tofu, drained and pressed and cubed
2 T. oil or veggie broth
1 t. sesame oil
2 T. low-sodium soy sauce
1 small onion, diced
1 t. grated fresh ginger
1 clove garlic, grated or minced
3 c. brown rice, cooked according to directions and cooled
1 c. carrots, diced
1 c. frozen or fresh peas
1 small can water chestnuts, sliced
1 small can bamboo shoots
(Or other vegetables of your choice)

Add the oil, sesame oil and soy sauce to a large fry pan and heat until hot. Add tofu and stir-fry over high heat for a 2 minutes per side.  Add in onion, ginger and garlic and stir-fry 1 minute more. Add in rice and veggies. Cook until heated through. Taste and season with white pepper and more soy sauce if needed. Serve with chili-garlic or other hot sauce of your choice.

Wednesday, January 2, 2013

Chocolate Almond Butter Smoothie

I bought some almond butter at Trader Joe's over the break and was trying to find some ways to use it. My son suggested a smoothie, so we came up with this one and it is pretty yummy! Feels like eating a milkshake, but not so bad for you.

In the blender, combine until smooth:
1 cup almond or soy milk (or your fav plant-based milk)
1 T. almond butter
1 banana
1 t. cocoa powder
1 t. agave nectar (optional--I used it when we used unsweetened soy, but I left it out when we used the vanilla soy)
1-2 c. ice