Here’s a yummy and easy recipe from an Instagram pal of mine. Miche has a great feed and a great site full of intelligent health advice and super plant-based recipes.
I swapped the all-purpose flour for oat flour and used oat milk, so i could share these seasonal treats with my gluten and nut sensitive neighbors. With these swaps i would suggest adding 1 or 2 minutes on the cook time…I find oat flour needs that.
Thanks Miche!!
Enjoy!
Prep Time: 15 minutes / Cook Time: 20-25 Minutes / Total Time: about 1 hour
This is probably the best scone recipe I’ve ever come across – It’s from King Arthur Flour and here’s the original link:
https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe
I went ahead and veganized it and instead of the crystallized ginger, I used 1 ½ dried cranberries.
Here are the veganized adjustments:
Swap the ½ cup butter with Earth Balance Sticks or similar plant-based brand.
Replace the 2 eggs with Flax eggs. For the flax eggs: Mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe as instructed.
Lastly, I topped my scones with Demerara Cane Sugar Crystals – it’s sturdy, won’t melt as easily as brown sugar, but still has those nice molasses hints in its flavor. I eliminated the milk wash altogether; the dough was tacky enough for the sugar to adhere without it.
Enjoy!
Prep Time: 15 minutes / Cook Time: 20 minutes / Preheated 400 degree Fahrenheit oven
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt
½ cup Earth Balance Sticks (or similar), melted and cooled slightly
1/3 cup brown sugar
2 Tbsp Agave syrup
1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)
1 cup plant milk (I use unsweetened almond milk
1 Tbsp apple cider vinegar
Preheat oven to 400 degrees Fahrenheit
For the flax egg: In a small bowl, mix 1 Tbsp of ground flax seed with 3 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.
Mix plant milk and apple cider vinegar together and let it come to room temperature to make “buttermilk”.
Mix the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.
Next, mix the melted butter, brown sugar, and agave together until smooth. Whisk in the room temperature “buttermilk” mixture and flax egg.
Add the wet ingredients into the dry and combine – Don’t overmix.
Pour batter into a greased 8 or 9 inch square or round baking pan and place on the center oven rack. Bake for 20 minutes. The top should brown a bit and the edges should pull away from the sides of the pan. An inserted toothpick should come out clean.
Let it cool and rest. Slice.
Variations: Add vegan cheddar shreds and/or fresh jalapeños to the dry ingredients and coat before adding the wet ingredients. Not too much though or you’ll have to adjust the wet ingredient proportions to compensate for the extra moisture.
Enjoy!
Prep time: 15 minutes/Cook time: 40 minutes
Marinating time: 1-2 days
Shiitakes are an excellent blank slate for flavors and just the right structure to crisp and crumble when baked, provided you add a measured amount of fat and salt.
There are quite a few recipes out there for this excellent plant-based alternative. Most of the others have a little less wait time and use fresh shiitakes. My recipe adds a considerable amount of marinating time and uses dried shiitakes. I use dry for three reasons, they tend to pick up and hold the flavors better, they’re pre-sliced nice and thin, and they’re sooooo much cheaper!!! Head to your local Asian Market and you can pick up an 8oz pack of dried, sliced shiitakes for a couple bucks.
2 oz of dried sliced shiitake mushrooms – pick through for the larger slices
1/4 cup Brown Sugar
1/4 cup Maple Syrup
1/4 cup Grape Seed oil
2 Tbs Kosher Salt
1 Tbs Braggs Aminos or Tamari Soy Sauce
1 Tbs Balsamic Vinegar
1/2 tsp Liquid Smoke
Rinse your dried shiitakes a couple times with cold water. In a bowl is best. During your second rinse, fill the bowl with water and lift the mushrooms out with your hands (this allows any nasty stuff to sink to the bottom) and place in a clean bowl. Cover with approximately 3 cups of luke-warm (not boiling) water and rehydrate for 45 minutes.
When rehydrated, again lift the shiitakes out of the water and transfer to a nest of paper towels. Using a cheesecloth-lined strainer slowly pour the mushroom liquid into a mason jar or other container for storing. You’re not going to use this liquid in the recipe, but now you have about 2 cups of a light mushroom stock that you can use to cook rice, etc.
Gently squeeze most of the water out of the mushrooms in your nest of paper towels and lay out each shiitake flat in an 8 x 11 glass baking dish. Set aside.
For the marinade, wisk all ingredients in a small bowl and pour evenly over the top of the mushrooms.
Using plastic wrap, carefully cover and gently press the plastic wrap directly on to the mushrooms and marinade and create a loose seal around the perimeter.
Put in the fridge and let it hang out for a day or two.
When you’re ready for bacon, preheat the oven to 350 degrees.
Line a baking sheet with parchment and sprinkle lightly and evenly with kosher salt. Remove the plastic wrap covering and carefully lay each mushroom flat on the salt-lined parchment.
Bake on the middle rack for a total of 30 minutes, you’re going to turn the mushrooms several times and rotate the baking sheet in the oven to ensure even browning, so stay alert!!
Keep a close eye, ovens vary. You may want to crack the oven door a couple times to release the moisture, to stare in wonder, and to allow your sinuses to be filled with plant-based love.
Depending on how crisp you want you bacon, you may want to turn the oven off after the 30 minutes are up and let the bacon hang out in the warm oven for another 10 minutes.
Chop or crumble it, throw it in a tofu scramble, or stack up a vBLT!!!
Enjoy!
Prep time: 5 minutes /Cook time: 8 minutes/Total Time: 15 minutes
Half a block of Extra Firm Tofu, drained under weight
4 Tbs grape seed or other high-heat oil
1 tsp crushed red pepper flakes
½ tsp garlic powder
½ tsp turmeric
½ tsp black pepper
½ tsp kosher salt
Pinch of sugar
Splash of rice wine vinegar
½ Red or Green Bell Pepper
½ cup Red or Yellow Onion
Weight and drain your tofu (I use an inexpensive tofu press) and crumble into, for lack of a better term, “scrambled egg size” pieces. In a bowl, toss the crumbled tofu, oil, spices, sugar and vinegar together and let it marinate for about 10-15 minutes while you chop your bell pepper and onion.
Crumbled and seasoned tofu for Scramble
With a little oil and kosher salt in a non-stick skillet, sauté the onion and bell pepper on medium-high heat until softened but still colorful (about 3 minutes). Then add the marinated tofu, stir and toss to heat, combine, and brown. This will be take about 5-6 minutes, adjust your heat as needed but it should be consistent around medium heat.
This will make about 3 servings and is great in breakfast burritos and sandwiches, or just alone with some nice toast and coffee!
Enjoy!
I’m not the best baker. I’m a little too “a dash of this and a dash of that” to go it on my own. So that’s why i was really excited to find this perfectly easy recipe for delicious crusty mini-loaves! With only four ingredients and minimal fuss, impress your family and friends with a warm homemade loaf and a kitchen that smells like fresh bread and love
Can I share a secret? It was only about 5 years ago that I realized that oats looked like an actual grain and not a little feathery disk that came out of an envelope with freeze-dried apples and tons of sugar. Now that that’s out in the open, I admit that I have never been much of a fan of a “sweet breakfast.” But when I started eating vegan over 4 years ago I wanted to start re-exploring whole grains and so oats were a natural fit. When you start making homemade oatmeal you quickly discover that it doesn’t have to be overly sweet and that it doesn’t just need to be some gloppy pasty bowl of mush, but rather a dish you can design to be sweet, nutty, crunchy, and even savory. It doesn’t have to be hard to prep either, here are a couple recipes (pretty standard stuff) that you can start the night before to make your hectic mornings easier…and nothing is more satisfying than a warm bowl of customized goodness!
Overnight Oats
1 part rolled oats
1 part almond milk
Mix ingredients and stir. Separate into single portions and chill overnight. Will last about a week in the fridge with fresh almond milk
Choose your own adventure: sweetners and add-ins … dates, raisins, nuts, seeds
Makes about 4 servings
Steel Cut Oats – Overnight Style
Bring four cups water to a boil. When the water comes to a boil, add 1 cup of steel cut oats and simmer for about 3 minutes, stir occasionally.
With about one minute left, add a pinch of salt. I like to add about a ½ cup of raisins here too.
Cover, remove from heat and let cool. Then refrigerate overnight.
The next morning take the pot out of the fridge and simmer to re-warm on med-hi heat for about 15 minutes.
Add Tasty Things!
Makes 4 hearty servings
genXvegan.com 
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