Category Archives: Recipes

Recipe: Easy Blueberry Lemon Scones


Blueberry & Lemon SconesThese scones are fluffy and fragrant, slightly sweet with fresh bursts of blueberry and a hint of lemon. With the help of Bisquick, this recipe comes together in a snap.

Easy Blueberry Lemon Scones

Makes 6-8 scones


  • 1 cup Bisquick mix
  • 2 tbsp sugar (organic cane sugar, sucanat, coconut sugar, etc.)
  • 1/2 tsp ground cinnamon
  • 1 1/2 tbsp Earth Balance or other vegan margarine (chilled/not melted)
  • 1/3 cup non-dairy milk of choice (almond, soy, rice, hemp or oat)
  • 1/2 tsp pure vanilla extract
  • 1 tsp lemon zest
  • 3/4 cup fresh or frozen blueberries


  1. Preheat oven to 400°F.
  2. Mix Bisquick, sugar and cinnamon together in a bowl.
  3. Using a fork or pastry cutter, cut in the Earth Balance or margarine until the mixture is crumbly. There should be no large pieces of Earth Balance left.
  4. Next, add the non-dairy milk, vanilla extract and lemon zest, stirring to combine. Add the blueberries and stir gently.
  5. Drop large spoonfuls of the batter onto an ungreased baking sheet. Bake for 9-12 minutes, or until the scones are a light golden brown.
  6. For extra sweetness, create a glaze by mixing 1 tsp lemon juice, 1 tbsp water and 1/4 cup vegan icing sugar together in a small bowl. Brush the scones with the glaze immediately after removing them from the oven.
  7. Allow to cool slightly, then serve warm.

Recipe: Curried Sweet Potato, Carrot and Coconut Soup



This is a great recipe for fall. Not only is the soup warming and delicious, but it’s also simple – you can throw everything into one pot. The recipe also works really well with squash (I recommend butternut). Feel free to play around with the spices.

Curried Sweet Potato, Carrot and Coconut Soup
Vegan | Gluten-free | Soy-free

Serves 6


  • 1 onion, chopped finely
  • 1 tbsp coconut oil (or other oil)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 4 cups vegetable broth
  • 2 medium sweet potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 cup coconut milk
  • 1/2 cup crushed tomatoes or 3 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cayenne (or to taste)


  1. Heat oil in a large saucepan on medium heat. When the oil is heated, add the onion and cook for 3 minutes, stirring once or twice to prevent burning. Add the garlic and ginger and continue cooking until the onion is translucent.
  2. Add the vegetable broth, sweet potatoes and carrots. Cook on medium heat until potatoes and carrots are tender, about 15 minutes.
  3. Add the coconut milk, crushed tomatoes or tomato paste and spices (adjusting to taste).
  4. Stir and reduce heat. Simmer on low for about 10 mins.
  5. Turn the stove off and let the soup cool for at least half an hour. Purée in batches in a blender until smooth (if soup is too thick to blend easily, add a bit of extra broth or water).
  6. Serve warm with bread or crackers and a side salad.

Fabulous Falafel Salad

Neil and I have decided that this is our new favourite meal, so I thought I’d share it with y’all.

The first time, try it exactly as it’s written here. The combination of the crunchy lettuce, tomato, falafel, lemon-tahini dressing and baguette must be tasted to be believed. After that, start adding greens or swapping out whole wheat bread or whatever else you feel you’ve gotta do.

This makes two meal-sized salads….


1/2 head iceberg lettuce, torn into bite-sized pieces
1 cup cauliflower florets
1 large tomato, chopped
1/2 red bell pepper, chopped
1/2 cup chopped cucumber

Lemon-Tahini Dressing*:

1/2 cup tahini
3/4 cup fresh squeezed lemon juice (about 3 lemons)
3/4  teaspoon salt
1/4 teaspoon pepper
2-3 cloves garlic
3/4 cup chick peas

*You may recognize this “lemon-tahini dressing” as essentially hummus. I didn’t call it that because, if I did, you might just use bought hummus instead of making it yourself, and bought hummus ruins everything.


8 falafels, cooked according to instructions (I used PC falafels, which you can find in the “boxed meat” section of the grocery store)

8 slices white baguette (Ace are nice, especially the “bake yourself” ones). Put some Earth Balance on ’em if you’re feeling really decadent!


1) Divide the veggies onto two large plates.
2) Put the dressing ingredients into a large jar and whiz with a hand blender for one minute.
3) Arrange 4 falafels and 4 bread slices around the veggies on each plate.
4) Scoop about a 3/4 cup of dressing onto each salad and serve.

Cranapple Scones

One of my fellow Veggie Runners at today’s Run for the Animals asked me for the recipe for my cranapple scones. I brought a batch since I didn’t know if the post-run snacks would be vegan. They wound up having bananas and some bagels of dubious veganity. But I did notice tofu on the menu at a lot of the food trucks at the event.

Anyway, this is for you Ashley!

Cranapple Scones


3 cups white flour
2 Tbsp baking powder
1 tsp salt
1 Earth Balance buttery stick (equivalent to 1/2 cup of any solid fat) – keep them in the freezer for optimal results in biscuits
2/3 cup white sugar
1 cup vanilla flavoured soy milk or water
1/2 cup cold water
2 tsp vanilla (optional)
1/2 cup dried cranberries, chopped
1/2 tart apple (e.g. granny smith) very finely chopped (like almost minced – if they’re not very finely chopped they’ll prevent the biscuit from cooking properly)
1 cup confectioners sugar


Preheat your oven to 400

Mix flour, baking powder, salt and sugar in a deep bowl.

Cut your buttery stick into small cubes and cut into flour mixture with a pastry cutter

Pour vanilla into soy milk and pour over flour. Mix 3 or four times, scooping from the bottom.

Add water. Mix 4-6 times, scooping from the bottom.

At this point, the batter will still be only partially combined – there will still be lots of loose flour. Add the cranberries and apples and sort of push them onto the dough.

Using your hands, scoop from the bottom of the bowl until the dough more or less comes together. It will still be very loose and floury – not a cohesive ball. This is important – not overworking the dough is what makes the biscuits light and flaky.

Turn the dough onto a well-floured surface (maybe 1/4 – 1/3 cup flour). Flatten it out by gently pushing it down with your hands. Fold it over and flatten it out 4-5 times (this will give the finished biscuits their layers), then finally shape it into some sort of rectangle (whatever shape allows you to work the dough the least).

Cut into 9 or 12 equal sized triangles or rectangles with a very sharp knife – use one chopping motion – don’t “saw” them in half or they won’t rise as well.

Bake for 12-13 minutes for the 12 scones or 15 minutes for the 9 scones.

Cool for 15-20 minutes on a baking rack

Place confectioners sugar in a paper lunch bag. Put each scone in the bag and turn the bag gently 4-5 times to coat the scone.


Vegan gluten-free donuts that don’t suck

I attempted a gluten-free donut recipe the other night, and it was terrible. Truly awful.

But all the talk on the NCVA’s Facebook page left me wanting donuts still. So tonight I tried again.  But this time I decided to use my favourite non-gluten-free recipe, and substitute in gluten-free flour.

Why gluten-free? I just like to switch it up. I do not think that gluten is evil (unless you have celiac disease, of course), nor do I think gluten-free = healthy.  I have a colleague who can’t eat gluten, so when I make treats I try to make them gluten-free so that she can enjoy them too.

Even Erin might eat these.

Cake donuts with icing and sprinkles

Adapted from this recipe.

(Makes six donuts)

Dry Ingredients

1 + a bit Cup Gluten-free flour mix (I used 1/3 cup sorghum, 1/4 cup tapioca starch, 1/4 cup chick pea flour, 1/4 cup coconut flour + 1/2 tsp. xanthan gum)

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp  Nutmeg

1/4 tsp Cinnamon


Wet Ingredients

1/2 Cup soy or almond milk

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg

1/4 Cup Earth Balance


Icing Glaze:

1/2 cup powdered icing

1 tbsp soy milk



Preheat oven to 350F. Put all the wet ingredients in a small pot on the stovetop on low and whisk together. Heat until just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.

Grease donut pan. Put the donut batter into a plastic baggie and cut the corner so that you can pipe the batter into the pan.

Bake for 12 minutes or so. Remove from oven. Cool on a wire rack and then decorate.

Vegan, Gluten-Free Waffles

Here’s the recipe for the vegan, gluten-free waffles we served at the NCVA Charity Pancake Breakfast last April.


1 cup potato starch (not potato flour)

1 cup corn starch

1/3 cup corn flour (not corn meal – this is yellow but has the consistency of flour)

1/3 cup rice flour

1/3 cup almond flour (i.e. ground almonds)

1/4 tsp xanthan gum

3/4 tsp salt

1/4 cup sugar

2 teaspoons baking powder

1/4 cup oil (I like melted virgin coconut oil, but something like canola would also be fine)

1 1/2 cups water


Mix all the dry ingredients in a large bowl. Pour the melted oil on top and the water on top of that (add a teaspoon of vanilla if you like as well). Stir until you have a batter that is “just pourable” (add more water by the tablespoon until you get the right consistency). One thing to note – the waffles are easier to handle when the batter is thicker, but crisper when the batter is thinner. One good thing about gluten free baking is that you can stir it a lot more without worrying about it getting tough.

Preheat waffle maker and spray with cooking spray or brush on oil. Only if necessary – my waffle maker is non-stick enough not to need anything. I usually preheat after I make the batter because I was told once that letting gluten-free batter sit for a bit improves it. I have no idea if that’s true or not. Certainly the ones I make first that sit for five minutes and the ones I make last that sit for maybe fifteen minutes don’t seem different to me.

For my “Belgian style” 4-waffle waffle maker, I use a quarter cup per square waffle. This probably varies depending on the machine.

At all costs, avoid letting the batter spill over the cooking plates onto the plastic. If it does, you’ve got a good hour of cleaning ahead of you!

Do definitely err on the side of too-little rather than too-much batter. Also, when you close the lid of the waffle maker, kind of hold it up a bit for the first couple of minutes of cooking, just to prevent the batter from getting squeezed and spilling over the edges.

When the waffle is ready, there’s a chance it will stick a bit to the plates. Unplug the waffle maker and just worry the edges with a fork until it pulls free. Kind of lightly jimmy the waffle rather than just trying to pull it off in one go.

Serve with maple syrup or your favourite toppings. We always serve it with syrup, bananas, and “coconut whipped cream”.

Coconut whipped cream is the easiest thing in the world to make. It’s basically the cream from a can of coconut milk that has separated, whipped with a bit of confectioner’s (icing) sugar.

The trick is getting a can of coconut milk that has separated, and then getting the heavy cream out of the can without mixing in too much of the liquid. To find a can of coconut milk that has separated, just give it a little shake. If you can’t hear any sloshing, it has separated. Buy a bunch and stick them in your pantry where they’ll separate even more.

To get the heavy cream out, open the can from the bottom and simply pour off the liquid. You’ll be left with a pretty solid mass of coconut cream at the bottom (actually the top) of the can. Then just whip for 3-4 minutes with about 1/3 cup of icing sugar and you’re done! If it’s pretty runny, put it in the fridge until it firms up. It might seem like putting it in the fridge overnight before using it is a good idea, but it can backfire. Sometimes coconut cream solidifies in a kind of “chunky” way, and no amount of beating it will get rid of the chunks until they “melt”.

Fabulous F’egg (Faux Egg) Salad

So, because I am a badass, I gave folks at VegFest a link to the F’egg recipe, even though I hadn’t put it up yet.

But I’m not really a badass so I can’t go to sleep until I’ve made up for my deception…

Fegg with bread and crackersSo here’s the recipe:

Put the following in a bowl:

1 block of extra firm tofu (not silken). And use organic, otherwise it’s probably GMO, which will cause you to sprout extra eyes and wings (actually, that sounds pretty good…)

1/2 – 1 cup of vegenaise, depending on how fat you want to get. Vegenaise is vegan mayo that you can get at Loblaws, Independent Grocers, and all the Health Food stores in town.

Mustard – about 1/5th of the amount of Vegenaise you used.

1/4 tsp (or thereabouts, I’ve never measured it) of salt or black salt. Black salt has sulfur in it, which makes it smell kinda eggy. But it doesn’t really affect the taste. You can get black salt at India Grocery on Somerset. I’m sure they sell it in other places too, but that’s where I found it.

Pepper. Just shake a bit in there. Or don’t. It doesn’t make much of a difference.

Now mash the hell out of it with a pastry cutter or potato masher until it looks like egg salad.

Then add about a half cup of finely chopped celery.

Voila – fegg salad! That should have taken you about 3 minutes. If it took longer, you’re doing something wrong or just maybe taking the whole exercise too seriously.

Put on your favourite bread and chow down!

Fegg sandwich