Maple Bacon Scones

March 25, 2013 | 1 Comment »


Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink A LOT of coffee and tea throughout the day and I was afraid of running out. All I ever had on hand was those traditional teeny tiny containers. Which I’m not at all knocking because I stocked my fridge FULL of them. But it’ll be nice to have some larger containers that are more of a space saver AND shelf stable! Finally a creamer that’s shelf stable! Considering the nearest store I can obtain vegan creamers is a good 45 minute drive away this is great news for me! See all those exclamation points? I’m sure you can tell just how excited I am.

So far I’ve only tried the original flavor. It’s so rich and creamy! And since I had enough on hand I was able to finally part with some of my beloved creamer and bake with it. I decided to whip up a batch of maple bacon scones. Which go great with a cup of Unsweetened Vanilla Coconut Milk. Mmm…

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Makes: 8 scones

Ingredients

For the glaze

Directions

  1. Preheat oven to 425°. Lay bacon strips on baking sheet lined with parchment paper. Sprinkle 1 tbsp brown sugar over the top. You can also rub the brown sugar into the strips a bit to try and spread it out more evenly. Cook for 5 minutes on one side, remove from oven, flip over, sprinkle with 1 tbsp brown sugar, and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, cut into small dice and set aside.
  2. In a stand mixer combine both flours, baking powder, salt, nutmeg, cinnamon, and remaining 2 tbsp brown sugar. Mix until ingredients are incorporated. Cut the butter into the flour mixture and mix until mixture is coarse and resembles sand.
  3. Mix the extract into the coconut creamer. Add to the flour mixture and mix until just combined. Fold in bacon.
  4. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little coconut creamer. Bake for 15-17 minutes or until cooked through. Allow to cool completely before glazing.

Calories: 202 Fat: 5 g Sugar: 12 g Sodium: 304 mg Protein: 5 g Iron: 7%

Chickpea potato soup

December 19, 2012 | 1 Comment »


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Back when I used to live with my mother-in-law she used to make this dish every once in a while. She made hers with larger pieces of potato (she would just halve her potatoes and toss them in the pot) and chicken. About a year ago I was really craving some of this soup so I asked her for the recipe. My mother-in-law DOES NOT share her recipes. Have you ever seen that episode of Everybody Loves Raymond where Marie ‘helps’ Debra by giving her a recipe for meatballs? The recipe would have turned out perfectly IF Marie hadn’t sabotaged Deb with that bottle of tarragon dressed up in a basil label. This is the only video I could find on YouTube to give you an idea of what episode I’m referring to. Anyway, that is something MY mother-in-law would pull.

As funny as it may be I can’t even tell you how annoying this actually is. Considering she sat by and watched me as I followed several of MY family recipes which she took and made her own. And when I would ask her to share in return she’d tell me to watch, but just as she was adding ‘a little of this’ or ‘a little of that’ she’d have me throw something out and do it so fast and pretend she did nothing. Even when she broke down and gave me this recipe (and it required major ass kissing) she failed to mention the oregano and cilantro. But lucky for me I was able to name most of the ingredients in the dish without her help. I just needed to know if she used any other seasonings and quantities. So when she gave me the recipe and failed to mention the oregano and cilantro I asked ‘And oregano and cilantro too, right?’ She stared at me for a moment, hesitated, and nodded yes, and said ‘Just a little!’ When I got home that day I got to work. The oregano and cilantro are the seasonings that make the dish what it is. And I knew that! So whatever you do… don’t leave those out! I’m not sure how crucial the Sazón is. I usually make this dish exactly how she told me to. Well, mostly. I cut back on the oil a lot, added some garlic, and used chickpeas instead of chicken. I also don’t add salt because I feel the Sazón makes it salty enough.

I fought with myself over whether or not I should share this recipe. But you know what? It’s too yummy not to share. So I give to you… Mil’s red ‘chicken’ and potatoes. Or chickpea potato soup.

Ingredients

  • 1 tsp oil (I used coconut)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 4 cups water
  • 1 packet Sazón
  • 1 1/2 tsp oregano
  • 1 can chickpeas, drained, rinsed
  • 4 medium potatoes, scrubbed, peeled, cut into thick pieces
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

Directions

  1. In a large pot heat the oil. Add the onion and garlic and cook until onion is translucent.
  2. Add the remainder of the ingredients and bring to a boil. Lower heat to a simmer and continue to cook for 1/2 hour or until potatoes are cooked through.

This recipe serves about 6. It’s nice and comforting and so easy to throw together. It’s a staple around here now. Especially during the colder weather.

Pumpkin cinnamon rolls

October 26, 2012 | 7 Comments »


I’m so sorry that I haven’t been posting as much lately. I have so many ideas for Vegan MoFo, but it looks like I might have to go into ‘overtime’. I haven’t been feeling well the past 2 weeks so I just sort of took it easy. Thankfully I started feeling better last night so I got to work and came up with something I think you’ll enjoy. Now I know there are several pumpkin cinnamon roll recipes floating about, but how many of them are made with Pumpkin Spice Coconut Milk? I’ve had some of this delicious milk sitting in my fridge for the past week just waiting to be used (thanks to the wonderful people at So Delicious). While hanging out on the couch watching really bad TV I kept seeing this one commercial over and over again. It was a fast food commercial that advertised their cinnamon rolls. Right away I knew what I was going to use that milk for. These delicious pumpkin cinnamon rolls.

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Makes: 10 cinnamon rolls

Ingredients

  • 1 cup So Delicious Pumpkin Spice Coconut Milk
  • 1/2 cup pumpkin puree
  • 1/3 cup vegan butter
  • 1 tbsp brown sugar
  • 1 packet active dry yeast
  • 4 1/4 cups all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

For the filling

  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 heaping tbsp vegan butter, softened

For the topping

Directions

  1. In a medium saucepan over medium heat combine the pumpkin spice coconut milk, pumpkin puree, butter, and brown sugar. Heat until butter has melted and mixture is warm (not hot). Remove from heat, sprinkle yeast on top, whisk mixture together and set aside.
  2. In a stand mixer attached with a dough hook, combine the flour, pumpkin pie spice, and salt. Mix until well combined. Once the yeast mixture is ready slowly pour into the stand mixer bowl. Mix until dough forms into a ball. Place dough into a bowl lightly sprayed with non-stick cooking spray and allow to rise for at least an hour.
  3. Once dough is ready, roll out onto a lightly floured surface. I tried to roll it out into a nice rectangle shape cutting around the edges for a nice even shape. Spread the softened butter over the top of the dough. In a small bowl mix together the brown sugar and cinnamon. Sprinkle evenly over the butter. Start rolling the dough lengthwise into a nice long roll. Slice into 10 even pieces. Place cinnamon rolls in a round cake pan lightly sprayed with non-stick cooking spray. Allow to sit for 1/2 hour.
  4. Preheat oven to 375°.
  5. Bake cinnamon rolls for 20-25 minutes. Allow to cool completely before adding the icing.

If you can’t find that specific milk you can use the Unsweetened Coconut Milk in its place. But I highly suggest hunting down some of that pumpkin spice milk. It’s amazing! It’s so rich and creamy! Mmm…

Sorry to cut this so short, but I’m currently working with a sick puppy on my lap. He demands the cuddles.

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Before I go, I just so happen to have a coupon book and free product coupon good for any ONE So Delicious item. All you have to do is leave a comment. That’s all! No hoop jumping around these parts. You have from now until 11:59 PM CST Sunday October 28, 2012 to leave a comment. I’ll randomly pick a winner on Monday and mail out the coupons ASAP. See? Simple, right?

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