These flaky, yet soft scones are perfect for impressing friends with a fancy brunch or tea party, or a bring-along breakfast for a road trip. The lemon complements the berries adding a hint of citrus. You can freeze the dough and bake later for a quick, yet decadent weekday breakfast.
Makes 6-8 scones
Time: 35 minutes, 15 minutes active
1 cup white flour
1 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup dairy-free margarine, like Earth Balance
3/4 cup plain unsweetened soy or almond milk
1 teaspoon vanilla or lemon extract
1 teaspoon lemon zest
1 cup mixed berries, fresh or frozen
Preheat oven to 400 degrees.
If using frozen berries, thaw them in warm water and strain well.
In a large bowl, mix together both flours, sugar, baking powder, and salt. Separate margarine into 6 pieces and add to flour mixture using a fork or pastry cutter to cut in until margarine is evenly distributed, with no pieces larger than a pea.
Combine soy or almond milk, vanilla or lemon extract, and zest and pour into dry mixture. Stir until dough comes together. Add berries and gently fold into the dough. Some berries may get squashed and add a hint of purple—that’s okay.
Once dough is thoroughly mix with berries, place on a lightly floured surface, and flatten to about 3/4 of an inch thick. Using a biscuit cutter or the mouth of a tumbler, cut into 6-8 scones. You may need to reform the dough into a ball and press out again to make all the scones. Place on ungreased baking sheet. Sprinkle tops with additional sugar, optionally. Bake for 20 minutes, until tops are golden brown.
Pro-Tip: You can substitute berries with your favorite fruit. Or go crazy and use chocolate chips. If you do that, use the vanilla extract rather than the lemon.
Did you know that eating more plant-based meals and less meat is not just good for us, but good for the planet too? In this video produced by World of Vegan, I share five ways eating plant-based helps our planet.
Who doesn’t love a good macaroni and cheese? It’s the quintessential comfort food. This macaroni and cashew cheese doesn’t have the same neon orange color of the food of my childhood, but it’s way more delicious. The surprise is that not only is it tasty and comforting; it’s also healthy, with cashews offering the creaminess of cheese. You can use whatever vegetables you have on hand, but bright green broccoli makes a nice contrast. This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.
Serves 4 Time: 20 minutes
Ingredients: 1 pound of your favorite pasta (macaroni or shells work great)
1 head broccoli, cauliflower, or your favorite vegetable, cut into florets or small pieces
Cheese sauce ingredients: 1-1/4 cups raw cashews (if you have time to prepare in advance, soak them for an hour to overnight for a creamier sauce)
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1-1/2 cups plain, unsweetened soy or almond milk
1/4 cup extra virgin olive oil
1/8 cup yellow miso
1 tablespoon lemon juice
1/4 teaspoon paprika
Prepare the pasta according to package instructions. When 5 minutes remain in cook time, add in broccoli, cauliflower, or other vegetables. Drain, rinse, and pour into a casserole dish. Set aside.
Meanwhile grind the cashews into a powder in a high speed blender or food processor. Add the nutritional yeast, onion powder, salt, and garlic powder and blend thoroughly.
Add the soy or almond milk, oil, miso, and lemon juice and blend until smooth, scraping sides to ensure it’s thoroughly combined.
Toss cheese sauce over pasta and veggies and sprinkle with paprika. Bake at 350 degrees for 20 minutes.
Pro-Tip: Crumble crushed walnuts or panko bread crumbs over the top before baking for a fancier mac.
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Making any kind of diet changes can be tough. In MeatLess: Transform the Way You Eat and Live–One Meal at a Time, I address common obstacles to eating more plant-based meals and how to overcome those obstacles. Here are my five top tips to help you stick to healthy eating.
This easy dessert takes me back to my childhood summers at grandma’s house. Buttery and decadent, you won’t believe how simple it is. While peaches are my go-to cobbler filling, you could swap them out for apples and cinnamon, blueberries, blackberries, or even pitted sour cherries. This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.
Time: 1 hour, 15 minutes; 15 minutes active
8 tablespoons (1 stick) dairy-free margarine, like Earth Balance, melted
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup unsweetened plain soy or almond milk
2 cups fresh sliced peaches (you can use frozen, thawed peaches, or fresh or thawed, frozen berries, apples, etc. if you prefer)
Preheat oven to 350 degrees. I generally put my margarine in a large casserole dish and stick it in the oven while preheating to melt.
In a medium bowl, mix the flour, baking powder, salt and sugar. Add soy or almond milk and mix together with a whisk.
Carefully remove your casserole from the oven and pour the batter over the melted margarine. Pour fruit over the mixture.
Bake for one hour until the top is golden brown and the crust has risen over the fruit. Best when served warm (with a scoop of vanilla dairy-free ice cream).