Vegan Cruelty Free, Vegan Desserts, Vegan Food

Vegan Orange Cranberry Scones

Do you ever walk into a Starbucks coffee shop and just ogle the baked goods case, because girl you know I do, and 0/10 something entices me…mostly because there’s absolutely 0 things vegan and partly because ya girl is trying to lost some L Bs.

I was working out of our Chicago office one day and a scone was calling my name when I went to get my latte. And so, the vegan orange cranberry scones below were born and let me tell you, ya’ll will take one taste and thank me. Not to toot my own horn (toot toot) but I verbally said I’m proud of myself after I tasted this scone so if you need a nice little self-esteem boost, make these vegan scones stat. It also works as a quick and easy vegan breakfast recipe or vegan dessert recipe.

Vegan Orange Cranberry Scones – What You Need

  • 1 medium sized orange (for zest and 2 tbsp of juice)
  • 2 cups Bob’s Red Mill Unbleached All-purpose Flour
  • 1 tbsp baking powder
  • 1/4 cup vegan sugar (I used Truvia and don’t care for the after taste, so I would recommend another vegan sugar of your choice)
  • 3 twists of salt
  • 1/4 cup coconut oil
  • 1 cup canned coconut milk – be sure to not use the low-fat one
  • 1 cup dried cranberries (or cherries would work well in this too)
  • 1 9-inch circular baking tray

DIRECTIONS

  1. Combine the dry ingredients (flour, baking powder, sugar)
  2. Add in the orange zest and add in 2 tbsp of orange juice
  3. Melt the coconut oil and stir it into your dough
  4. Stir in coconut milk
  5. Fold in the dried cranberries and mix until combined.
  6. Move the dough into your baking tray, cover and refrigerate for 30 minutes
  7. Preheat the oven to 400F
  8. Pull the tray out of the fridge and draw a knife through the dough to make even triangles
  9. Bake for 30 minutes, then cool for 10 minutes

The scones came out nice and soft and somewhat crumbly, and one will certainly fill you up!

If you try these, let us know what you think!

Question of the Day

What is your favorite vegan baked good?

Vegan Cruelty Free, Vegan Desserts, Vegan Food

3 Ingredient Vegan Sugar Cookies – My First Attempt

I’m about to leave on a work (kind of) trip and decided to leave my husband with my some treats. So I chose to make something easy [read: something I can knock out quickly and will still remind my husband what he’s missing while I’m away 😉 jk]. After going through my pantry, I decided to make some sugar cookies with my pre-packaged mixture, so if you have just 30 minutes to bust out dessert for any reason or have a strong craving for something sweet, try these out and let me know how they come out for you!

3-Ingredient Vegan Sugar Cookies – What You Need

  • 1 packet of Betty Crocker Sugar Cookie mix
  • 1 tbsp egg replacer
  • 2 tbsp water
  • 4 ounces of vegan butter

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. As the oven preheats, mix 1 tbsp of egg replacer with 2 tbsp of water and let sit for one minute
  3. As that sits, empty your bag of Betty Crocker Sugar Cookie mix into a large bowl
  4. Add 4 ounces of vegan butter of your choice (I measured 4 oz. out on my food scale)
  5. Mix the butter with the cookie mix and add in the “egg” then stir, stir, and stir until it forms kind of a dough
  6. Take a spoonful into your hands and form into little balls
  7. Place the balls on your silpat or pan and gently push down, you can also smash gently with a fork for those artisan feels
  8. Pop in the oven and bake for 21-25 minutes depending on your oven–check how they look at about the 15-minute mark
  9. When they’re golden brown around the edges, they’re done!
  10. Let the cookies cool off of the pan, preferably on an elevated wire base

I noticed the cookies will be hard-ish at first but the next day, they were nice and soft!

If you try this recipe, let me know what you think and how it turned out for you!

Question of the Day

What is your go-to dessert recipe?

Vegan Cruelty Free, Vegan Food

Easy Instant Pot Vegan Chana Masala (Vegan Chickpea Curry-oil-free)

I am a 1.5 generation child. A what? I was born in India and moved to California with my family when I was 6 years old, old enough to know how to use the toilet (but still run into walls) and young enough to be extremely impressionable. Growing up as a 1.5 generation child meant finding the right balance between being American without losing my culture. God bless my parents they wanted me to learn English quick [all I knew was yes, no, hi, and thank you–man was I polite ;)] so they forbade me from speaking Telugu at home. Before they knew it, Valley Girl Samantha was born, with am “um, like” this and a “no. way.” that.

As I grew up, I fought hard to retain my culture, but with little success, EXCEPT, and it’s a big EXCEPT (all caps worthy), when it came to the food. I lived Indian food. We ate it day in a day out with lots, and LOTS of rice. After I moved to college and then to Southern California for grad school, then all over the nation after that (long story), I ate less and less Indian food with every move and every passing year. I did however try every Indian restaurant which compelled me more to try cooking Indian food at home, minus the ghee, dairy and all other non-vegan stuff. Welcome to my journey I hope you enjoy these vegan chana masala–instant pot version.

INGREDIENTS for Oil-Free Vegan Chana Masala

Chickpea Curry-2

2 tbsp. vegetable broth

1 white or yellow onion (diced)

1-2 tbsp. garlic ginger paste (to your taste preference)

2 tbsp. curry powder

a handful of spinach

1 can of fire roasted diced tomatoes

1 can of lite coconut milk

1 can of garbanzo beans

Chickpea Curry-1

DIRECTIONS to make Delicious Vegan Chickpea Curry

  1. Set your instant pot to saute mode, and add the vegetable broth.
  2. Once the broth starts to sizzle a little, add your diced onions and sautee until they turn semi-clear.
  3. Add the garlic ginger paste and let it cook for up to 2 minutes, or until aromatic.
  4. Add the curry powder and toast it for about a minute.
  5. Add your can of drained garbanzo beans, diced tomatoes, and cocnut milk.
  6. If you prefer it spicy (add in a bit of red chilli pepper flakes–you can just as well add it directly to your dish at the end).
  7. Close the instant pot lid and cook it on high pressure for 6 minutes.
  8. Once time is up, release the pressure, open the lid and stir in the spinach.

If it’s more watery, you can easily enjoy it as a soup, but I personally think it’s best served with some rice or cauliflower rice.

Chickpea Curry-3

Question of the Day

What’s your favorite Indian dish?

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Vegan Cruelty Free, Vegan Food

Vegan Taco Ring – Easy Vegan Dinner Recipe

 

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I became vegan a few months after my husband and I moved to Illinois. January 1, 2016 marks my vegan birthday (cue balloons). As many vegans will tell you, the hardest part was finding fun recipes and thankfully, Instagram came to the rescue. I found a recipe similar to this ageees ago, but what I learned is that so many of these recipes can easily be tailored to your own. I especially love this one because it’s literally a garbage pile, in that you can throw all your leftovers into the mix, wrap it up, bake it and voila: taco ring.

A couple weekends ago, it was raining like crazy, and I wanted to bake and cook and just be around a warm oven. So I made the taco ring. What’s best about this is, you can easily make it for a potluck or a bring it to a party as your go-to meal because it’s literally SO easy to make and can be made really quickly too depending on the ingredients you use. The one I’m showing you guys below is a little more involved because it includes potatoes. Take out the potatoes and that literally cuts down about 20 mins of time. So, let’s get started!

Taco Ring Ingredients

INGREDIENTS

  • 1 roll of crescent rolls (Pillsbury is accidentally vegan, but Annie’s makes vegan options)
  • 1 packed of Soyrizo (soy chorizo)–I get mine at Trader Joe’s (it’s the cheapest there too)
  • 1/2 packet of taco seasoning (also from Trader Joe’s)

OPTIONAL INGREDIENTS

  • 1 pouch of potatoes
  • Veggies of your choice

DIRECTIONS

1. Preheat your oven to 350 degrees.
2. Cut up all of your veggies and start sauteeing them.
3. Open your crescent rolls and lay them out to create a sun shape. The point side should be the outside of “the sun” and the wide side will overlap from piece to piece like below:

TR-3

4. Cook the soyrizo in a separate pan for about 5 minutes. Then toss the mixture with 1/2 packet of the taco seasoning.
5. Mix the soyrizo with the veggies and whatever else you want to fold into the mix.
6. Scoop the soyrizo mix onto the ring like below:

Photo Sep 09, 4 00 55 PM

7. It will get messy, but that’s ok. After you’ve scooped as much as that will fit, fold the point side into the wide side, like below:

Photo Sep 09, 4 01 55 PM

8. Optional: Add vegan cheese to each ring on the top:

Photo Sep 09, 4 03 56 PM

9. Cook for 20 to 25 minutes, then let it cool.

If You’re Using Potatoes

  1. Cut the potatoes into bite size pieces.
  2. Throw them in boiling water for 15 minutes, then drain and let them cool for 5 minutes, before tossing them into your taco ring mix.

Photo Sep 09, 4 38 32 PM

Question of the Day

Have you tried this kind of recipe before? What’s your go-to potluck meal?

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