Veg for Life

 Hi, I need to make some unsweetened soy milk today. So the savory muffins and Parmesan biscuits will have to wait for tomorrow or the next day.  I made the oatmeal muffins with Silk Original Soy Milk. You are free to use whichever non-dairy milk you like. I usually use unsweetened because these are already sweeter than I prefer, but the family loves them. Without further ado, I present:   Oatmeal Muffins  Ingredients 2 cups old-fashioned rolled oats 1 cup non-dairy milk 1/2 cup pure maple syrup 1/3 cup extra light olive oil 1 teaspoon vanilla ½ cup coconut sugar 2  flax eggs  (2 Tbsp Flax meal + 6 Tbsp hot water) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cup nuts (pecan, walnut, macadamia.. Etc optional) Instructions Preheat the oven to 400 F. Spray 12-cup muffin tin with Pam or other cooking spray. Prepare flax eggs.  Combine the oats and non-dairy milk in a large bowl. Add the maple syrup,

 Long time no post, lots of things have changed but I am still making delicious vegan food. Mostly baking, I do enjoy my breads. Highly recommend Skye Michael Conroy "The Gentle Chef" his vegan hard parmesano recipe is excellent and I use it in savory muffins and black pepper parmesan biscuits that are excellent with soups or to top a deconstructed chickpea pot pie. Planning to post all three of these recipes soon so have your Hard Parmesano or preferred vegan parmesan substitute ready sometime in the next week.  Will be posting recipes here and there. I just cannot commit to a schedule right now. I am in the middle of writing three novels at once. So keep baking vegan and I'll see you when I see you.   I also want to let you know I am not going to monetize the blog. I hate going to a blog for a recipe and dealing with pop up ads.I wouldn't do that to you. I also highly recommend the Jason Asano's Lemonade recipe you can find that in Shirtaloon's He Who Fights

My husband wanted me to post possible substitutes for egg in adapting non vegan recipes. I found a good guide on another vegan blog. http://www.holycowvegan.net/p/vegan-substitutes.html She has some awesome recipes. The crescent rolls and challah recipes are very delicious.

I had tofu already marinated according to my usual method .   I made quinoa in the rice cooker and seasoned it with gochujang (Korean Red Pepper Paste) soy sauce, and sesame oil.  The spinach was blanched in boiling water with a teaspoon of salt for 30 seconds drained and rinsed with cold water.  I added 2 cloves of minced garlic,  1 tablespoon soy sauce, 2 teaspoons of sesame oil and tossed the spinach in and let it sit in the refrigerator for a few hours to absorb the flavor. The carrots were chopped matchstick size and quick pickled with 3 tablespoons of vinegar, 1 tablespoon of water, 1 teaspoon of salt, and 1 teaspoon of agave.  Combine and store in refrigerator until dinner is ready. The scallion pancakes were made with one alteration to this recipe .  I substituted 1/2 cup spelt flour for the same amount of all purpose flour. 

Mocha Chocolate Chunk Brownies Cut them small if you will want to, my family refused to have such limits on their portions.  I divided the first batch into 16 pieces.  The second batch was cut into 12.  They much preferred the larger brownies.  These were deemed blog worthy by both family and non-vegan friends.  :)  Definitely, try it with the vegan chocolate chunks not mini chips. I have made it both ways and the chunks were unanimously deemed better. 1/4 Cup Cocoa Powder 1/2 Cup Unbleached All-Purpose Flour 1/4 Cup Spelt Flour 1/4 Cup Coconut Flour 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1/2 teaspoon Salt 1/3 Cup Canola Oil 1/2 Cup Brown Sugar 1/2 Cup Coconut Sugar 1 Tablespoon Vanilla 1 Cup Vegan Chocolate Chunks 1/2 Cup Hot Coffee mixed with 2 Tablespoons Golden Flax Seed Meal Preheat oven to 350 degrees Fahrenheit.  Place baking parchment in a 9 inch square baking pan. Combine flax mixture with vanilla and oil in a large bowl. In a separate b

The PTA was having a donuts with Dad day. This required that I have doughnuts to send with them so they wouldn't be subjected to some horrible store bought, preservative laden, sweets. So I pulled out my mini bundt tin and got to work. Turned out it was dads eating doughnuts in the school library and most of the kids having none. :( Luckily for my kids, their doughnuts were in their lunchboxes. They appreciated the doughnuts very much. It was a fairly simple recipe, infinitely adaptable, and truly delicious. Next time, I might try making the doughnuts coconut or maple flavored. Chocolate Glazed Baked Donuts          Preheat oven to 325 degrees Fahrenheit. 1 cup Unbleached All Purpose Flour 2/3 cup Spelt Flour 1/3 cup Coconut Flour 3/4 cup Brown Sugar 2 tsp Baking Powder 1 tsp Salt 1 tsp Vanilla Extract 1 cup So Delicious Coconut Milk 2 tbsp Golden Flax Meal 1/3 cup Hot Water 1 tbsp Shortening First, mix the hot water with the flax meal and let it gel while yo