Cinnamon Oatmeal Tea Party Scones

Today I had a tea party with my two oldest girls who are currently 4 1/2 and almost 2.  It was a gorgeous day, and I thought, what better way to end our beautiful time outdoors, than with a little lesson in etiquette! (Of course you can't just teach etiquette to children simply through words...it needs to be acted out through something super fun!)  Tea parties are the perfect way to teach children to use their best manners (waiting until everyone is served to eat, taking small bites, not speaking with food in mouths, please and thank yous, asking to be excused before leaving the table and thanking the hostess for the invitation)...it's also a great way to teach the art of conversation...(asking questions, giving responses, waiting to be spoken to, AGAIN no food in the mouth when  you're speaking...conversation level voices...), but as you all know...you cannot have a proper tea party, without some delicious faux tea (in our case it was chocolate almond milk!), and a delightful something sweet to go with it!  Being that I'm not a huge fan of sugary treats, a scone seemed like a good option...and boy were these delicious!  My little tea party guests gobbled them up (using their very best manners...of course!)...and they had no idea that they were made with whole wheat, oatmeal, and walnuts!

Preheat your oven to 375

Mix all the dry ingredients together:

1 1/4 c. King Arthur's whole wheat flour
1/3 c. brown sugar (I definitely do not use actual brown sugar! I use the Ideal brand xylitol brown sugar)
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
2 t. cinnamon

-With the back of a fork, cut in:

1/2 c. coconut oil (or vegan butter)

-until a uniform crumbled texture forms

-Mix in:

1 c. old fashioned oats
1 c. finely crushed walnuts

-Note: you could also throw in 1/3 c. of dried fruit such as cranberries, raisins, or dates

-Add slowly, while stirring gently:

1/3 c. unsweetened almond milk

-Mix until a ball forms that will stay together.  (You may have to add 1-2 T. more of the almond milk)

-Turn out onto a floured surface and press into a circle that's about 7" in diameter (roughly...it's not like this is geometry class!)

-Cut into 8 wedges and place on an ungreased cookie sheet

-If you'd like, sprinkle a little more of the xylitol sugar over the top, along with some cinnamon...this adds an extra touch of sweetness!

-Bake for 15-18 minutes or until the center of a wedge is slightly firm to the touch!

-Note:  if you're using these for a child's tea party, I cut each wedge into 4 or 5 wedges, so that they fit on those ridiculously tiny plates!  Enjoy! 

Orange Blueberry Poppyseed Muffin

I'm OBSESSED with giant muffins right now!  My mom had this giant muffin tin at her house that makes 6 huge muffins instead of 12, and I just HAD to try it!  We were having a friend come over to lunch, and my mom was making this amazing salad, so I suggested we have muffins to go along with it (knowing full well that that was my chance to use the giant muffin tin!!)  I came up with this recipe which is a spin off of a lemon poppy seed muffin...mom suggested the blueberries, and man is this an amazing combination!  Moist, sweet, heavy, with plump blueberries and a crunchy crumble on top, this muffin is exploding with flavor and texture...oh, and did I mention there's an incredible orange drizzle to go on top?  AND did I mention that it's extremely healthy and low fat AND low cal?  Your mouth will think you're eating dessert, but your body with think you're being super healthy! Win, win!!!  Here's my warning: once you try them, they are all you'll want to eat...so be careful!

Take 2 T. of ground flax seed and mix it with 6 T. of warm water.  Set aside until it becomes gooey (it'll be ready by the time you're ready to combine the wet and dry ingredients)

-Preheat your oven to 400

Whisk all the dry ingredients together to incorporate fully:

1 c. King Arthur's unbleached cake flour
1 c. King Arthur's whole wheat flour
1 t. baking soda
1t. baking powder
1/2 t. sea salt
1/2 c. xylitol sugar (I used the Ideal brand, which I was able to find at my grocery store.  The cool thing about it is, it's a natural sweetener, derived from certain fruits, and it's no cal!)
1 T. poppy seeds

Add:

1/4 c. unsweetened applesauce (I've actually done this with 1/4 c. coconut oil too, but the applesauce makes it lower in fat, if you're into watching that sort of thing!  And honestly, with the applesauce, you absolutely would NEVER guess this was a low fat muffin!)
3/4 c. unsweetened almond milk
1/2 c. real orange juice...no sugar added, not from concentrate (I used Simply Orange)
2 T. lemon or lime juice...doesn't really matter which
2 T. orange extract
Flax seed mixture from above

-mix everything together with a spoon until well incorporated...try not to over mix. 

Gently fold in:

1 c. fresh blueberries (or 1 c. thawed and drained frozen blueberries, keeping as much juice out of the mixture as possible.)

-Fill muffin tins until all the batter is used up.

The Crumble Topping:

1/2 c. King Arthurs whole wheat flour
1/4 c. Earth Balance Buttery Spread
1/2 c. Xylitol Sugar (the same kind as above)
1/4 c. crushed walnuts

-With the back of a fork, mix, pressing against the side of your bowl until a crumble forms

-Spoon 2 t. (heaping) over each muffin batter, fully covering each top

-Place tin in the oven on the center rack and set your timer for 11 minutes

The Orange Drizzle:

1 c. xylitol powdered sugar (not the same as above...it comes in the same packaging, but you need to get the one that says "confectionary" on it)
3 T. orange juice (the same oj you used from above)
1 T. lime juice (or lemon...doesn't make a huge enough difference)

-Once your timer goes off, bump the heat down to 375, and VERY GENTLY rotate the muffin tin so that the front muffins are now in the back...if you bump the muffin tin or move them roughly, they won't raise all the way, and they won't look as pretty! 

-Bake for another 11-13 minutes, or until an inserted toothpick comes out clean.

-Let muffins cool in the tin

-Right before serving, drizzle with a good helping of the Orange Drizzle and enjoy!!

-These muffins look like they have a lot of ingredients, but you will never EVER regret making them (unless you eat all 6 muffins in the same day!)...and they are very simple to make...it's not a fussy recipe at all!  I get RAVE reviews from everyone who has tried them, and you will too!!

Sweet and Spicy Chik'n Stir fry

So my mom introduced me to these awesome little vegan chik'n strips made by Morning Star...they're amazing!  Great flavor, great texture, and my kids LOVE them!  Tonight is the real test of their awesome-ness...I made this stir fry for my husband, and I'm not telling him that the chicken is really chik'n! (aka-not real!) When coming up with this recipe, my goal was to come up with an amazing Asian dish, that even the harshest critic (aka-my meat loving husband!) would approve of...and you know what?  I think we have a winner!!  Sweet, spicy, chewy, juicy and crunchy, this dish has it all...not to mention it's loaded with protein, veggies, fruit, and can be served over rice or noodles!  How could anyone argue with that...but more importantly, it tastes so amazing, I'm thinking about taking this recipe to the nearest Asian restaurant and showing them how things are done!

In a saute pan over medium heat combine:

2 T. coconut oil
1 package Morning Star Meal Starter Chik'n Strips (I found them in the freezer section at my local grocery store)
3 T. low sodium soy sauce
1 T. chili garlic sauce (found in the Asian section of the grocery store)
1 t. ground ginger
3 T. agave
1/4 t. garlic powder
1/2 lime squeezed over everything

-Stir everything together until the chik'n is evenly coated and let saute for 5-7 minutes...occasionally stirring.

-Increase the heat to med/high and add:

1 T. sesame seeds
1 T. agave
1 T. sesame oil

-Toss everything to recoat, and do this from time to time just to make sure things are done nice and evenly...do this for another 3-5 minutes, then add:

1 c. fresh cut pineapple chunks
1 c. broccoli
1/2 c. frozen peas

-Toss again, frequently until broccoli is tender
-Serve over brown rice, rice noodles, or in a lettuce wrap!

-Note: Top with Chow Mein noodles, cashew pieces, mung bean sprouts, fresh cilantro...pick one or choose all of them!

-Note:  grab some vegetable spring rolls and make up a batch of the Spicy Sushi (http://vegmomrecipes.blogspot.com/2010/12/spicy-sushi.html) for a real Asian-inspired meal!

Amazing Baked Doughnuts

So for our special mornings together, I try to do a fun breakfast to start the day off!  I think I've burned my kids out on pancakes and waffles...even if I make them into fun shapes...and cinnamon rolls aren't exactly something you can do last minute.  As I was walking through the store looking for inspiration, I came across a doughnut pan that you can bake the doughnuts in, rather than fry them!  I thought to myself, "I bet I could make these healthy and delicious"...so that became my project!  These doughnuts are made with whole wheat flour, aren't fried, don't use refined sugars, and are way lower in fat because we replace the eggs out of the recipe (not to mention...there is no frying!)  The texture is spongy, cakey, decadent, and delicious!!  We topped them with a homemade frosting made with xylitol rather than sugar, and tossed the other ones in a "powered sugar" made with xylitol!  You will never in a million years guess that these are healthier than regular doughnuts, and if you ask me, I think they taste better!

Preheat the oven to 425

In a bowl, sift together:

2 c. whole wheat cake flour (King Arthur's makes an amazing cake flour from whole wheat!)  I found this right in Meijer, in the baking aisle, but I bet if your grocery store doesn't carry it, you could find it in your health food store.
3/4 c. coconut palm sugar (I found this in my health food store...sucanat would also be a good replacement)
2 t. baking powder
1/4 t. nutmeg
1 t. sea salt
2 T. egg replace powder (I used the Bob's Red Mill brand)

-In a separate bowl make buttermilk:

3/4 c. + 4 T. unsweetened almond milk
1 T. lemon juice

-Let set a few minutes until curdled

-Add 2 T. melted vegan butter (Earth Balance Buttery Spread is to DIE for!) or coconut oil

-Mix all ingredients together until just incorporated...be careful not to over-mix, as this will effect how the dough will raise.

-Fill your greased doughnut tins until 2/3 full, and bake for 7-9 minutes.  You'll know when they are done when you touch them on the top, and they bounce back!

-When done, turn them out onto a cooling rack, and bake the rest of the dough...this recipe will make 12 total.

-To top them with chocolate frosting, just heat the frosting until runny, and dip the tops into it!  Press into chopped nuts if desired, or sprinkles!

-To toss in powdered sugar, melt some vegan butter or coconut oil in a shallow dish.  Roll the cooled doughnut into the melted butter or oil, and put in a tupperware container with xylitol powered sugar (I use the Ideal brand...which can be found in the baking aisle of Meijer...if you don't shop at Meijer, I'm sure your health food store will have something similar)...Put the lid of the tupperware container on, and toss until coated!

-Note:  add some cinnamon to the "powdered sugar" for another fun flavor!

-To make the chocolate frosting:  follow the instructions on the back of the Ideal brand "powdered sugar" (I'd cut the recipe in half, unless you want to have extra on hand for later use!)

*Just in case you're wondering what all the hype is over xylitol, here's some info on it to catch you up on this product!  Xylitol is a sugar alcohol that occurs naturally in some fruits, as well as birch bark.  It is a very low calorie sweetener, and has been said to be safe for diabetics, because of it's extremely low count on the glycemic index. (obviously check with your doctor to see if this applies to you, if you're a diabetic).  Xylitol has also been said to be great for your teeth, and if you look in many natural tooth pastes, mouth rinses, and gums, you'll find that this is used!  If you're still interested, google it...there's a lot of info out there!

Tri-Pepper Enchiladas with Jalapeno Nacho Sauce

Don't you think enchiladas are so comforting?  Warm, gooey, filling...delicious!  There are so many ways to do enchiladas, and what I was going for here, was one that didn't seem quite so "heavy" with all the beans and cheese.  You'll walk away from eating these babies, feeling very satisfied, minus the gurgling pit of bricks in your stomach that usually accompanies!  Stuffed with a variety of fresh peppers, high protein quinoa, and a few beans, you're going to love this unique twist on an old classic!!

In a large saute pan over medium heat add:

2 T. extra virgin olive oil
1/2 large onion, chopped
3 peppers, chopped (1 red, 1 yellow, 1 orange)
1 package of Seitan, drained and chopped (AKA "wheat meat"...you can find this in a health food store, and it's very high in protein, but low in calories!)
1 t. garlic powder
1 t. cumin
1 t. taco seasoning
1/2 t. sea salt
2 T. fresh cilantro (I used the kind you squeeze from a tube)
1 lime, juiced

-Stir to incorporate, and saute for about 5-7 minutes, or until the peppers and soft and onions are translucent

Prepare the Cilantro Lime Quinoa:

Cook 1 c. dry quinoa according the the package instructions, once it's done add:

1 can black beans, rinsed
2 T. fresh lime juice
3 T. cilantro (again, from a tube)
1/2 t. sea salt

-Mix all together, and set aside until you're ready for assembly

Jalapeno Nacho "Cheese" Sauce:

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-To assemble:

Take 1 whole wheat tortilla and spoon a couple tablespoons of the peppers in a line
add a couple tablespoons the Cilantro Lime Quinoa, also in a line
slightly tuck the two ends in, and roll up, forming a long, thin burrito-type wrap
place in a 9x13 with the folded side down, so it doesn't come unwrapped
repeat for the remaining tortillas (I was able to do 8 total, with a little of the Cilantro Lime Quinoa left over)

-Top with Jalepeno Nacho Cheese (approx 3 c.)

-Bake at 350, covered, for 25-30 mins

-When they come out, top with fresh chopped peppers, green onions, avocado, tomatoes, lettuce, guacamole, vegan sour cream, salsa...whatever sounds good to you!

-Not only are these gorgeous in color, but the flavor is amazing, and they're very healthy for you!!  Enjoy!

Jalepeno Nacho "Cheese"

I'd have to say, since going vegan a few years ago, there is one food that haunts me...I just miss it, and that food would be cheese!  I loved cheese dearly, from plain old cheddar to goats cheese...didn't matter what it was on, or if it was plain, I loved it.  Knowing what I do about cheese, and how it's made, and how horrible it is for you, I don't have a hard time not eating it...except for maybe one time a year when we visit Wrigley Field to watch the Chicago Cubs play...somehow the game doesn't seem complete unless you're munching on a large order of stadium nachos, with a side of jalepenos!  This was my inspiration for making this "cheese"!  Although it's not exactly the same, this is about as close as you can get to a "queso" dip and still be completely vegan!  Even my husband loved it...and he is a hard core critic when it comes to food alternatives!

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-Note: some other add ins that would make a great dip would be:

black beans
1 can of diced tomatoes, drained
1 can of chopped green chiles, drained
saute some veggie meat crumbles in taco seasoning and add
salsa

-If you find your dip gets a little runny when you add in extra ingredients, just add a little more corn starch and thicken!!  Enjoy!  This makes about 4-5 cups of nacho sauce!!  If you don't think you'll eat all of that...I actually used half of it to top some enchiladas (you can find that in another blog!)

Loaded BBQ Seitan Sandwich

Do you ever just crave something that's so delicious and balanced texturally, that you literally do not want to take a breath between each bite?  (If not, I'd have to go ahead and say you're CRAZY!)  This is my feeling about this sandwich...and if we're being honest, my intentions were only to eat half of it in order to make sure everything was just right...but I ended up eating the whole thing in record time, and did not put it down until it was finished!  Mildly put, I inhaled it!!  This is one of those "no fuss", quick meals that requires very little prep work, (or even knowledge of cooking!)...and it is EXTREMELY satisfying.  If you have husbands out there who are skeptical of anything "veg" (like mine is)...they will LOVE you for making this...frequently! I dare you to try this one out and tell me it's not incredible...go ahead!

The few ingredients you will need are:

1 package of Seitan (AKA "wheat meat")  It's really high in protein, and low in calories, making it a much better option than the pork or red meat that this sandwich is usually made with.  (You will more than likely have to go to a health food store for this, unless you're lucky enough to have a Whole Foods in your city!)
1 c. of your favorite bbq sauce...I personally will always choose Organicville BBQ Sauce, because unlike most bbq sauces out there...this one has no sugar and no high fructose corn syrup (or more currently known as "corn sugar")...plus it tastes AMAZING!  When I don't have time to make my own sauce...I use this one!
2 T. liquid smoke (this could probably be optional, but I like to give this sandwich a smokey flavor...I think it adds to the authenticity) (usually liquid smoke can be found down the bbq sauce and ketchup aisle...just in case you were wondering)
1 t. garlic powder

-Empty any liquid off of the Seitan, and "shred" with a fork like you would with chicken or pork.  (It's not going to be stringy like either of those meats, but you'll get a good textured shred from it)

-Place in a small pot over medium heat, and add:

bbq sauce
liquid smoke
garlic powder

-Cover and simmer on medium for 25 minutes, stirring occasionally to incorporate the flavors

-Lower heat to low, keep covered, and let it cook for another 40 minutes at least...just remember, the longer you cook it, the better the flavor.  I did mine for close to 1 1/2 hrs total.

-This is loosely optional, and I say "loosely" because it adds so much to the sandwich that I'd hate to see it without...however, I do understand that there are some people out there who have yet to learn the appreciation for mushrooms and onions!  In extra virgin olive oil, saute 1/2 large onion and 8 oz of mushrooms until onions are translucent...season with a little salt and pepper.

Assembly:

Toast your favorite whole wheat buns for added texture, place a few scoops of BBQ Seitan on the bottom, next, mushrooms and onions, then the rest is up to your interpretation...I did:

Pickles and vegan mayonnaise

You could also do:

baked onion rings (these are AMAZING...wish now that I would've had some for tonight!!)
lettuce
tomato
banana peppers
jalapeno peppers

-Serve with a side of baked sweet potato fries, onion rings, or french fries, and you've got yourself one comforting meal that any husband would beg to eat over and over again!

-Note:  the number of sandwiches you get out of this depends on how much BBQ Seitan you use...I'd guess that you should get 4-5 out of this!