Orange Avocado Scones: MMAZ #28


MMAZ stands for Meatless Mondays from A-Z. This is a weekly link up hosted by Better With Veggies where everyone links up a recipe featuring the ingredient of the week (it begins with an ingredient starting with the letter A and works through the alphabet).  The first round of MMAZ finished a while ago, and I didn’t end up contributing as much as I’d planned on.

Now, Round 2 has started and I am super excited about the new changes. This time around, each ingredient will be around for 2 weeks. The first week is CREATE week, where we are encouraged to create and share a recipe using the featured ingredient, and the second is COOK week, where you can cook someone else’s recipe using the featured ingredient (maybe one from the Create week) and share your experience. I really think the new Cook week will help a lot more people, including myself to participate more often.

The first ingredient for MMAZ is Avocado. Sadly, I missed the Create link up and just missed the Cook link up, but I did try one of the recipes submitted and wanted to share it with you anyway. Hopefully I can get myself in gear for next week!

These Blood Orange Avocado Scones from Sprint 2 the Table looked delicious and the thought of baking with avocado (probably the only way I’ve never used it) was very intriguing so I decided to give them a try.




The only minor changes I made to the recipe, just based on what I had on hand, were to sub brown rice flour for half of the almond meal, and to use a regular orange in place of a blood orange.

This is the first time I’ve made gluten-free scones and I really enjoyed the texture and taste that the chickpea, almond, and brown rice flours give. The avocado really does make them “buttery” without affecting the taste at all and there is just enough orange flavour. I also really love the beautiful yellow colour of these scones. I’m pretty sure I will be making these again!



I’ve shared this post with Gluten Free Fridays #35.

Veganomicon: Lower-Fat Chocolate Chip Banana Bread


You might have read somewhere on here that I really don’t like bananas. This aversion, however, doesn’t hold up against banana bread. As long as there are no chunks of banana, I love it! And of course, it’s especially great when there are chocolate chips involved!

Jem and I recently made the Lower-Fat Banana Bread from Veganomicon for the first time (with the chocolate chip variation). I was looking for a vegan banana bread recipe because we had some bananas needing to be used, and I actually had a difficult time finding one that didn’t have huge amounts of oil and/or sugar. I’m so glad I remembered about this one in Veganomicon!

It came together really easily, smelled fantastic when baking, and tastes awesome! Especially when warm! Everyone in the house (vegan and omnivores alike) loved it so much that I made another one less than a week later!

We did make the following minor substitutions:
– Replaced the applesauce with pumpkin puree, simply because it was what we had. Either way, it’s only a small amount and you won’t be able to taste it.
– Replaced 1 1/2 cups of the flour with spelt flour one time and with whole wheat flour the second time. Both variations worked really well and tasted great.
– We used sucanat for the sugar in the recipe. Probably unnecessary because the recipe already has molasses in it, but I didn’t have any regular sugar on hand.


To make sure there were no banana chunks in the bread, I pureed the wet ingredients in a blender (rather than just whisking by hand) before adding them to the dry ingredients. Though I’ve read warnings against doing this with bananas, as they tend to get gummy, this didn’t seem to happen.


If you’re interested in this recipe, here are a few other blogger reviews for your viewing pleasure:
Cupcakes and Quinoa, Vocal Vegan, The Baking Bird, Forkful of Food

I’ve realized that I’ve been making a lot of other people’s recipes (from both blogs and cookbooks) recently. A lot more than I’ve been experimenting with my own recipes. This is mainly because my stove/oven hasn’t been working for the past couple months. Luckily, I do have access to my Mom’s stove/oven upstairs, but my cooking and baking habits have been altered accordingly. Let’s just say that even with simplified recipes and less cooking, I’ve been making a whole lot of trips up and down the stairs with my arms full! Hopefully I should have a new stove/oven later this week.

In the meantime, I’ve realized the need to create a category or page on here to accommodate the growing number of reviews of recipes that aren’t my own. I haven’t quite decided whether this will be in the Recipe page or on it’s own, but it is in the works. I will let you know when I have it up and running!

Do you have Veganomicon or any of Isa’s other cookbooks? If so, what is your favourite recipe that you’ve tried? Feel free to link up to a review you’ve done if you have one.

You May Also Enjoy:
Title, Blueberry Oat SconesBlueberry Oatmeal Scones

100_2908Chai Spiced Zucchini Bread
100_2726Spiced Banana Bran Mini Loaves

Pumpkin Spice Waffles via Healthy Happy Life


When asked the question, “Pancakes or waffles?” my answer is always WAFFLES! I absolutely love them so was obviously super excited to find this cute little waffle maker amongst my Christmas gifts this year (or last year I suppose, since it is now 2013 and I’m talking Christmas 2012).

I’ve seen a lot of huge waffle makers around lately and I’m sure they’re great but I do not have enough space for one of those gigantic flip ones. I really love how small this Cuisinart Waffle Maker is. Small enough to tuck away, but always there when I’m in need of waffles!

First up, I made these Pumpkin Spice Waffles from Healthy Happy Life! I’ve had my eye on Kathy’s waffle post for awhile. She also has recipes in the same post for Ginger Matcha Waffles and Apple Cinnamon Candied Ginger Waffles and they all look amazing!

Collage, Pumpkin Waffles

I followed Kathy’s recipe, except that I left out the matcha powder (on purpose) and the lemon juice (by accident). I wasn’t sure how I felt about matcha in pumpkin spice waffles and didn’t want to waste it when I wasn’t even sure if I’d be able to taste it. I actually just realized while looking at the recipe that I left out the lemon juice, but my waffles turned out great without it.

I topped my waffles with a little Earth Balance and some Instant Cranberry Sauce I made while the waffles were cooking. So good!


I sure have missed waffles! Now my only problem is deciding what kind to try next.

Pancakes or waffles?

Do you have any great vegan waffle recipes I should put on my to-try list?

PPK Ginger Chocolate Chunk Scones

Okay, I lied. I have something for you after all. Apparently giving myself permission not to post again until the new year (and maybe an unexpected day off from work) was all it took to get myself in the mood to post something.

Have you read Isa’s recipe for these Ginger Chocolate Chunk Scones yet? It’s hilarious! I know it’s a few years old, but I just rediscovered it and I wanted to share.

I just finished making these, in preparation of Christmas brunch with the family tomorrow, and I’m in love! They were very quick and easy to throw together and turned out fantastic! I think the ginger flavour could be a little stronger, but they do taste great as they are. Some crystallized ginger would be awesome!

Collage, Ginger Chocolate Scones

The only modification I made to Isa’s recipe was to use half whole wheat flour and half brown rice flour. I chose to use sucanat for the sugar and Enjoy Life Mega Chunks. And I’m a little sad I forgot to sprinkle them with sugar, because the large sucanat crystals would have looked so pretty.

I can’t wait to share these at brunch tomorrow. I think this just might become my go to scone recipe!


Also, you should watch this music video. I love She & Him, have always loved this song (in almost any incarnation), and this video makes me smile each time!

Merry Christmas!

Cranberry Orange Cardamom Muffins

Title, Cranberry Orange Cardamom Muffins

If you haven’t noticed already, I have been going a little crazy for cranberries lately. Cranberries turn up in my muffins and other quick breads quite often. Their sweet-tart flavour makes a great main attraction when paired with a little lemon or nuts, and I love the contrast they give in spiced pumpkin muffins.

But this time I wanted something a little different. Enter, the organic pure orange extract I just bought. Perfect! Cranberry and orange goes great together! But I still wanted something else to contrast the sweet-tart pairing of cranberries and oranges. Normally cinnamon would be the first thing I’d reach for. I find it very difficult to not add cinnamon to every single thing I bake. But then I remembered the little packet of ground cardamom I had hiding in my spice cupboard. Sold!

In need of a fall/winter muffin that is simple without being boring? Maybe a bit special? Try these! Both the orange and cardamom flavours are subtle compared to the bold bursts of sweet-tart cranberries, but they are definitely detectable and the combination is so good!

Cranberry Orange Cardamom Muffins (Yields 12 muffins)
1 1/2 cups whole wheat flour
1 cup brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cardamom
1 cup unsweetened non-dairy milk
1/3 cup agave or maple syrup
1 tsp pure orange extract
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 1/2 cup fresh or frozen cranberries

These muffins have subtle orange and cardamom flavours. For bolder flavours, try adding the zest of one orange or doubling the amount of ground cardamom.

Preheat oven to 375°F and lightly grease a muffin tin. In a large bowl whisk together all the dry ingredients: flours, baking powder, baking soda, sea salt, and cardamom. Set aside. In a small bowl mix together the wet ingredients: milk, syrup, orange extract, oil, and applesauce. Measure out the cranberries so they are ready when you are.

Collage, Cranberry Muffins 1

Pour the liquid ingredients into the large bowl containing the dry ingredients. Stir until about half-way combined. Add in the cranberries and gently fold in, until everything is just combined. Divide batter into a 12-cup muffin tin.

Collage, Cranberry Muffins 2

Bake for 20-25 minutes, until golden brown. Let cool a few minutes before transferring to a wire rack to finish cooling. Enjoy!



Nutritional Info (per muffin, using unsweetened soy milk and agave syrup): 230 calories, 7.2 g fat, 0.5 g saturated fat, 249 mg sodium, 36 mg potassium, 39.4 g carbs, 5.3 g fibre, 13.6 g sugars, 4.2 g protein, 1% Vitamin A, 17% Vitamin C, 5% calcium, 7% iron.

healthy vegan friday button

You May Also Enjoy:
100_3525Title, Blueberry Oat Scones100_3583
Ginger Snap Oatmeal with Instant Cranberry Sauce
Blueberry Oat Scones
Dark Chocolate Cranberry Tart

Blueberry Oatmeal Scones

I’m sorry for disappearing for a week, but I’m back, and I have something for you!

How would you like these lovely scones for breakfast?

I would. I am in love with these Blueberry Oatmeal Scones. They are light, yet hearty, with a great texture from the oatmeal, richness from the coconut oil, and lots of moist sweet blueberries.

Unlike a lot of scones, these are not packed full of white flour, white sugar, and unhealthy fats. Instead, I’ve used whole grain flours, agave nectar, applesauce, and coconut oil, to make these just about as good for you as a scone can be. But don’t worry, they don’t taste like it.

These scones are not super sweet; they don’t taste like dessert, but you might want to eat them for every other meal of the day.

Blueberry Oatmeal Scones (Yields 12 Medium-sized Scones)
1/2 cup unsweetened non-dairy milk
1 tbsp apple cider vinegar
1/2 cup unsweetened apple sauce
1/4 cup agave nectar
3/4 cup whole wheat flour
3/4 cup white sorghum flour
2 tsp baking powder
1/2 tsp sea salt
Zest of 1 lemon
1/2 cup coconut oil
1 1/2 cups rolled oats (not quick oats)
1 cup fresh or frozen blueberries

Preheat oven to 400°F and lightly grease one large or two small baking sheets.

In a small bowl, whisk together the non-dairy milk and vinegar. Let it sit for 5 minutes, until the milk has curdled and thickened. Spoon 1 tbsp of the milk mixture into a small dish and set aside. (This will be brushed on the tops of the scones.) Whisk the applesauce and agave into the larger bowl of the milk mixture. Set aside.

In a large bowl, stir together the flours, baking powder, salt, and lemon zest. Add the coconut oil to the bowl in small chunks and cut into flour with a fork or pastry blender. Stir in the oats and the liquid mixture until almost all combined. Fold in the blueberries.

Turn half of the dough on to a prepared baking sheet. Using your hands, form into a round disk shape, about 1″(2.5cm) high. Cut the round into 6 equal triangles (wedges), and separate them from each other. You may have some blueberries fall out of the dough, but you can just press them back in. Repeat with the other half of dough.

Brush the top of each scone with the reserved milk-vinegar mixture. Bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool. Enjoy!

This recipe has been submitted to Healthy Vegan Friday #17.

the veggie nook

You May Also Enjoy:

Blueberry Coconut Crumble Bars, Chai Spiced Zucchini Bread, Ginger Snap Oatmeal

Chocolate Chip Protein Pancakes with Sugar-Free Blueberry Sauce

Vegan MoFo 2012 Post #19Only one more to go! Barring an unexplained lengthy interruption tomorrow (knock on wood), I will actually have succeeded at writing 20 posts in one month! I don’t think I actually thought I would make it!

I have never really been interested in pancakes. They’ve always seemed way to doughy for me, and then as soon as you pour syrup over top, way too soggy. No thank you!

The only pancakes I’ve ever really enjoyed were the mini pancakes my grandma used to make for my sisters and I. They were nice and thin, probably more like a crepe batter, and we always ate them with butter and icing sugar, rather than syrup. Unfortunately, my grandma has passed away and I have absolutely no idea what the recipe was for her special pancakes. So I’ve pretty much given up on pancakes and focused on other breakfast food. Like waffles, which I absolutely love!

Definitely not the most attractive breakfast, but so good! My Natural Vega One turned these green!

Anyway, these protein pancakes from Sensual Appeal attracted me because they didn’t look like those thick cakey pancakes that everyone seems to enjoy so much. Plus they have chocolate chips! Even though I couldn’t even remember the last time I had pancakes, or wanted pancakes, I wanted to try these ones. So, with a couple adjustments and some lovely Sugar-Free Blueberry Sauce I enjoyed these for breakfast one morning. I hope you do too.

I do suggest making the blueberry sauce before you start the pancakes, to give the chia seeds time to work their magic.

Chocolate Chip Protein Pancakes (Serves 1-2)
1/4 cup protein powder (I used Natural Vega One, which has a light vanilla flavour)*
1/4 cup whole wheat flour
1/4 cup rolled oats
1/8 tsp salt
1 tsp baking powder
2/3 cup water
Vegan chocolate chips, to taste (I used 2 1/2 tsp Enjoy Life Mini Chips)
*You can use whatever protein powder you like here, just make sure its one that you enjoy the flavour of, because you will be able to taste it in these pancakes.

Mix the dry ingredients together, then stir in the water. Warm a pan on medium heat and spray lightly with oil. Pour the pancake batter onto the pan and sprinkle with chocolate chips. You can make a couple of large-ish pancakes or some smaller ones, like I did. The pancakes are ready to flip when they will move easily around on the pan. Flip, and cook for another minute or two. Repeat.

Sugar-Free Blueberry Sauce
1/2 cup frozen blueberries
1/2 tsp ground chia
5 drops liquid stevia

Place blueberries in a microwave-safe dish (I use a glass measuring cup) and defrost in the microwave. They should yield to pressure, and look like the second photo, after a good stir. You want at least half, but not all of the blueberries to be squished. Stir the ground chia and stevia into the blueberries and set aside until ready to use.

When pancakes are done, plate and cover in your Sugar-Free Blueberry Sauce. Enjoy!

I may just have to rethink this whole no-pancake thing.

You May Also Enjoy:
Chocolate Almond Chia Pudding, Blueberry Coconut Crumble Bars, Cinnamon Power Granola

Chai Spiced Zucchini Bread

Yes. Another zucchini bread recipe. I know there are a gazillion flooding blogs these days, and during every zucchini season. But one thing I have not seen is a quick healthy vegan Chai Spiced Zucchini Bread.

Despite hot summer weather I still find myself wanting warm, cozy, spiced bake goods. So, instead of relying on something apple or pumpkin based (as I did all winter) I decided to try something with zucchini, by adapting a couple different zucchini bread recipes together and then adding chai spices. I’m all for loading my baked goods with lots of fruit and veggies, especially when they are in season locally and really cheap!

This is not strongly spiced bread. The flavour is subtle at first, but it builds up. This moist bread is great on its own, or with a bit of vegan margarine (Earth Balance or Becel). It also freezes really well. And yes, as with most zucchini bread, you can see the zucchini (especially if you don’t peel it) but you will NOT taste it. Promise.

Chai Spiced Zucchini Bread
Makes 1 large loaf.

1 1/2 cups whole wheat flour
1/2 cup white sorghum flour
1/2 cup chickpea flour (besan)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp ground black pepper
2 cups shredded zucchini (you don’t have to peel it)
1/3 cup canola oil
1/2 cup unsweetened applesauce
1/4 cup water or unsweetened non-dairy milk
1/2-3/4 cup coconut sugar (or brown sugar) [depending on how sweet you would like it]
1 1/2 tsp vanilla extract
2/3 cup chopped walnuts (optional)

Preheat oven to 350° and lightly grease a large loaf pan. In a large bowl combine flours, baking powder, baking soda, salt, and spices.

In a smaller bowl stir together the zucchini, oil, apple sauce, water or milk, sugar, and vanilla until well combined.

Add zucchini mixture to dry ingredients, along with walnuts (if using). Stir until just combined.

Pour into prepared pan and bake 50-60 minutes. Enjoy!

Both the white sorghum flour and the chickpea flour could be replaced with all purpose flour or a different flour of your choice. The idea is to use a lighter flour that will balance the heavier whole wheat flour.
There are a lot of spices in this recipe. Leaving out one or two of these spices won’t result in the same chai flavour, but would most likely still taste really good. Use your own discretion.

Nutritional Info for 1/12 of this recipe (with 1/2 cup coconut sugar, and walnuts): 215 calories, 19g carbs, 11g fat, 5g protein, 8g sugar, 260mg sodium.

This recipe has been submitted to Healthy Vegan Friday #10.

the veggie nook

Are you scared of zucchini bread like I used to be?
Of course, when I was younger I thought the idea of putting shredded zucchini in a bread or muffin was crazy. And gross. So I avoided it for a long time. Then a couple of years ago, in the spirit of healthy baking, I tried making a zucchini bread and it really didn’t work! I don’t know what quite went wrong but it was dense and just really not good. So I once again avoided it until this summer, when I tried my hand at this Vegan Chocolate Zucchini Loaf and fell in love! I use whole grain flours and don’t add chopped chocolate but other than that the recipe is perfect as is! It’s very moist and chocolatey, tasting really bad for you, but actually not too bad at all!

Do you have a great zucchini bread recipe you’d like to share?

Do you have a great tea-inspired (chai or otherwise) recipe you’d like to share?

What I Ate Wednesday #80 & New Daiya Wedges

2 Mini Tofu Frittatas*
1 slice Silver Hills toast w/ Crofters Raspberry Jam
Chilled chai tea w/ unsweetened soy milk & liquid stevia

4 Veggie Patch Falafel Chickpea Balls in a whole wheat wrap w/ Vegenaise, Sriracha, cucumber, romaine lettuce, & a sprinkle of lemon juice
Lemon water

1 slice Chai Spiced Zucchini Bread w/ Vegan Becel
Grande soy latte

Vegan Mac & Cheese* (from the Peas and Thank You cookbook) & steamed green beans w/ black pepper & Almesan
Orange juice

I’ve tried quite a few different recipes for vegan mac & cheese, trying to stick with ones that don’t use bought vegan cheese (like this one does), but this was honestly the best vegan mac & cheese I’ve ever had!

I think the main reason this was so incredibly good was  that I used the new Daiya Cheddar Style Wedge which I happened to stumble across for the first time while I was craving mac & cheese. Don’t get me wrong, I really like the Daiya shreds, but I would never eat them when not melted. The wedge style cheese is much richer and creamier than the shreds, and definitely worth eating as is! I will definitely be trying the other flavours soon!

The next day I topped the leftover macaroni with a breadcrumb topping and heated it in the oven. So good even my cheese-loving omnivore sister devoured hers!

Hot cocoa
Almonds & walnuts

And a few other things I’ve been eating in the past 2 weeks:

From top left to right:
1) McCain Xtra Crispy Spicy Fries. Gardein 7 Grain Crispy Fingers, cucumbers w/ black pepper, roasted red pepper dip (Vegenaise, Casa Terra Smokey Pepper Spread, lemon juice)
2) Amy’s Black Bean Vegetable Soup w/ a slice of Silver Hills Bread, toasted w/ Earth Balance
3) A whole wheat wrap w/ rice/bean/vegetable mixture (left over from when I made burritos for the freezer), cucumber, lettuce, and Chipotle Lime Cashew Cream
4 & 5) Lunch & dessert from Organic Connections Cafe in White Rock, BC. Spicy Nut and Seed Burger, signature salad, and an Alive Onion Cracker. Lemon Cheesecake.
6) Spicy Peanut Vegetable Soup and a slice of Chai Spiced Zucchini Bread.

*Sorry I’m a little (or a lot) behind in my posting. More info, recipes, and photos on these are coming soon.

Well, wraps and chilled tea are definitely summer staples but the rest is really just using up whatever supplies I have in my freezer and pantry along with slim amounts of produce. Things have been way too crazy around here to even go grocery shopping.

Have you tried the Daiya wedges yet? What did you think?

Do you have a favourite recipe using Daiya or a different vegan cheese product?

Spiced Banana Bran Mini Loaves

So, this recipe actually started out as these Pumpkin Bran Muffins from Chef In You. While Chef in You is mostly a vegetarian blog they do have quite a few vegan recipes and most of the recipes for baked goods are quite low in fat and sugar. Last year before I went vegan, I was experimenting with baking healthier treats and found this site very helpful. Now that I am vegan, I like using recipes from this site because I usually just have to replace the dairy and/or eggs but don’t have to worry about changing flour and decreasing/replacing sugar and oil as I do for most recipes.

These Spiced Banana Bran Loaves are moist and chewy thanks to the combination of banana and bran, and are lightly sweet and spiced. The bran will also make the tops crisp up nicely. I love the dark rich colour the molasses gives these little loaves.

Spiced Banana Bran Mini Loaves
3/4 cup non dairy milk
1 tsp white vinegar
1 cup mashed banana (or try pumpkin puree)
1 cup wheat bran
1/3 cup molasses
1/3 cup coconut sugar (or brown sugar)
3 tbsp ground flaxseed
6 tbsp water
1 cup whole wheat flour
1/4 cup chickpea flour*
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground coriander
1 cup chopped walnuts or raisins (or both)

*You might notice small amounts of strange flours popping up in my baked goods recipes. Because I don’t buy whole wheat pastry flour and don’t want to use white flour, I have been experimenting using smaller amounts of different lighter flours (chickpea, millet, brown rice, white sorghum) in combination with regular whole wheat flour in my baked goods. Feel free to substitute these with white flour, more whole wheat flour (in which case you will probably need to add a little more liquid to the recipe), or a different flour of your choice.

Preheat oven to 375° and lightly grease 4 mini loaf pans (6″ x 3.5″ x 2″ or 15cm x 8.5cm x 5cm) or a 12 count muffin tin. In a measuring cup whisk together the nondairy milk and the white vinegar and set aside. In a small bowl mix together the flours, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl whisk together the mashed banana, bran, molasses, sugar, and the milk mixture.

Add the ground flax and water to a food processor or blender and blend until thick and creamy.

Add this flax mixture to the large bowl of liquid ingredients and stir in. Now add the prepared dry ingredients and chopped walnuts and/or raisins to the liquid ingredients. Gently stir until everything is just mixed together.

Divide batter into prepared pans and place in oven. Bake mini loaves 32-37 minutes and muffins 20-25 minutes. Let cool in pan for 5 minutes and then remove to a wire rack to finish cooling. Enjoy!

Nutritional Info: 1/3 of a mini loaf, or 1 muffin contains 140 calories, 23g carbs, 5g fat, 4g protein, and 7g sugar.

This recipe has been submitted as part of Healthy Vegan Fridays.

the veggie nook