blueberry scones

This was the first scone recipe I ever made, which I adapted from a non-vegan recipe I had saved for ages. Be sure to follow the order of directions. The dough will be thick. If you wait until the end to add the blueberries, it will be difficult to incorporate them, and you don't want the blueberries to get mashed in the process.

Blueberry Scones

1 cup flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 cup frozen blueberries
2 Tbsp. oil
1 Tbsp. margarine*
1/4 cup "milk"
cinnamon sugar

Preheat oven to 425 degrees (400 if using a glass pan). Line baking pan with parchment paper or lightly grease with margarine (parchment paper works best for this).

Stir together the flour, sugar and baking powder. Stir in the blueberries. Add the oil and "milk" and mix until just combined. Divide dough into four portions on the baking sheet. Sprinkle tops with cinnamon sugar. Bake for 12 minutes.

*If you don't have margarine on hand (or to make the mixing easier), you can omit the margarine and add another tablespoon of oil instead.

RATING: ***

pumpkin cookies

'Tis the season for pumpkin recipes! These are very moist and soft cookies. I sort of added this and that together, and it turned out very nicely! They have passed the taste test for even those who don't like pumpkin (myself included!)

I grind the walnuts and raisins because my son doesn't like big chunks of stuff in his cookies, so you still get the benefit of the ingredients and a nice added texture without "lumps"!

Pumpkin Cookies

1 cup flour
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. allspice
3 Tbsp. applesauce
1/2 cup pumpkin
3/4 tsp. vanilla
4 Tbsp. margarine
1/2 cup walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

In a food processor, grind together the walnuts and raisins until ground, approx. 15 seconds on high. Set aside. In a bowl, combine all dry ingredients. Add walnut/raisin mixture and combine. Add wet ingredients and stir until just combined. Drop dough by heaping tablespoons onto cookie sheet. Bake 12-15 minutes.

RATING: ***

our favorite yummy, yummy macaroni and cheese

My 4 year old daughter named this recipe. She originally wanted it to have 3 "Yummy's" but it was a little too long to write on my recipe card!

I have several different vegan macaroni and cheese recipes, but this particular one I concocted seems to be everyone's favorite.

Our Favorite Yummy, Yummy Macaroni and Cheese

1 lb. cooked pasta shapes (large elbows, shells, etc.)
3 Tbsp. margarine
3 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1 1/2 cups "milk" (soy/rice milk)
1 cup shredded vegan cheese (cheddar/monterey jack blend)
1/2 tsp. mustard

Cook pasta according to package directions.

In a small bowl, combine the flour, salt, pepper, garlic, onion and turmeric. Set aside. Melt the margarine in a saucepot over medium/low heat. Once melted, add the flour/spice blend and whisk in pot until combined. Then add 1/2 cup of "milk" and whisk until smooth (no lumps!) After it thickens a bit, add another 1/2 cup of "milk" and whisk. After a few minutes, add the remaining 1/2 cup of "milk" and whisk for several minutes until it thickens a bit. Then add in the cheese and mustard and whisk regularly for about five minutes or so, until the cheese has melted into the sauce.

Pour sauce over freshly cooked noodles.

RATING: ***

peach cobbler muffins

This amazingly delicious recipe is reprinted with permission from the May 2006 issue (James and the Giant Peach) of Literary Child magazine. It is now one of my all-time favorite muffin recipes!

This recipe calls for one of those jumbo 6-muffin tins. While I do have a 6-muffin tin, it's just normal sized, not the large kind. So I halved the recipe. I also used frozen peach slices because I'm lazy. Since my muffins were smaller, I used one peach slice per muffin, and cut it in half before putting them into the muffins, so they wouldn't stick out too far. (To avoid confusion, the recipe below isn't my halved-recipe...I have printed it as it originally appears in the magazine.)

These muffins are super delicious...according to each of my kids: "Great!", "Perfect!" and "Beautiful!" (And in case you're wondering, the dark spotting on the muffin top is cinnamon.)

Peach Cobbler Muffins

2 firm (unripe) peaches, sliced
2 cups flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 Tbsp. soft butter or margarine
1/4 cup vegetable oil
3/4 cup milk (or rice/soy milk)
1 tsp. vanilla
extra cinnamon

Preheat oven to 350 degrees.

Peel and cut each peach into 6 slices. Combine dry ingredients. Add wet ingredients and mix with a wooden spoon until just combined. Batter will be thick.

Spoon batter into lightly greased (large 6-muffin) muffin tins. Place 2 peach slices into each muffin. (They will be taller than the batter.) Sprinkle tops of muffins with cinnamon.

Bake for 30 minutes, or until toothpick comes out clean. Cool for 5 minutes in pan. Then cool muffins on wire rack.

RATING: ***

healthy breakfast cookies (sugar-free)

I whipped these up one morning because I was bored by the prospect of making oatmeal. They're super easy and quick to make. Plus they're healthy and the kids love them. Who wouldn't love cookies for breakfast!? (This recipe makes approximately 18 (1 1/2 inch) cookies.)

I'll occasionally add 1/4 tsp. of mandarin extract for a touch of citrus flavor.

Healthy Breakfast Cookies

2 mashed bananas
1/4 cup applesauce (unsweetened)
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup raisins
2 cups quick oats

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Combine the ingredients in the order they appear above. Mix until well combined. Drop cookies onto baking sheet and press down slightly with fingers, if desired. (Cookies will not spread). Bake for 15 minutes.

RATING: ***

oaracopuwape balls

Pronounced "Oar-ah-cop-uh-wah-pee". It will take a few practice runs verbalizing it, but you'll soon have it memorized! I created this recipe the other day, wanting to give my kids a fun, new, healthy snack. The name is comprised of the first two letters of each of the ingredients. My kids love silly words like this, and it instantly became both a favorite snack and favorite word to say!

I won't lie to you...this recipe takes some hand muscle and patience to pack together into balls that are firm enough not to fall apart. To make it easier on yourself, you can probably just add some more peanut butter or drizzle in some pure maple syrup. If you do, and find that after chilling them, they're still sticky, you can always roll them in some ground nuts, coconut or cocoa powder. I prefer snack balls that don't leave the kids' hands sticky, so I always make these following the recipe below.

Oaracopuwape Balls

1 cup quick oats
1/2 cup raisins
1/4 cup coconut (unsweetened), shredded
1/4 cup raw pumpkin seeds
1/4 cup walnuts
6 Tbsp. natural peanut butter

Combine the oats and coconut in a bowl. In a food processor, grind the raisins, pumpkin seeds, walnuts and peanut butter until it forms a cohesive sticky mass. Then you can either throw the oats and coconut in the food processor and blend with the sticky mass or just combine in the bowl with your hands. The mixture will be similar to breadcrumbs.

Chill in the fridge for at least an hour. (Don't skip this step! If you serve them right away, they will crumble apart when bitten into. They need to firm up a bit in the fridge.)

Makes approx. 24 (1-inch) balls.

RATING: ***

fettucine with sundried tomato pesto

I created this recipe the other night when I didn't have the ingredients for another recipe I wanted to make. I wasn't sure it was going to fly with all three kids, but sure enough, it did! Gotta love it when the kids love something new!

You can use fresh basil in place of the dried, and if you do, you will want to use about three times the amount. All I had on hand was dried, so that's what I used, and it came out fine!

This dish is also delicious cold (so reheating the leftovers is up to you)!

Fettucini with Sundried Tomato Pesto

1 lb. fettucini
8 sundried tomatoes
1/4 cup pine nuts
1 (12.3 oz) box silken tofu
6 cloves garlic
2 Tbsp. dried basil
1 1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup olive oil

Cook fettucini according to package directions. Meanwhile, prepare the sauce.

Rehydrate the tomatoes in a small bowl of hot water for about ten minutes. In a small saucepan, lightly toast the pine nuts for just a couple minutes, stirring frequently. (Don't overcook.)

In a food processor, blend together the tomatoes, pine nuts, tofu, garlic, basil, salt, and pepper for several minutes. Once well blended, slowly drip the olive oil through the top holes of the food processor while blending. Continue to blend for several more minutes. Toss with cooked pasta.

RATING: ***