Banana bread scones, can’t be a bad idea right? Of course not! I obviously didn’t do the brown butter glaze so the rest was pretty easy to veganize.
Unfortunately, the dough was so much more wet than I’m used to. I couldn’t shape it at all, it was a freaking mess. I used margarine and apple cider vinegar/almond milk for the buttermilk but I should have added it all a lot slower. The banana through my texture out the window. I ended up having to scoop them onto the baking sheet. While they were tasty they just didn’t turn out well for me. Round scones just remind me of cookies so I tend to avoid them.
Posted in Baking, Food.
– March 10, 2014
Sometimes I just want a different type of salad when I’m having a bbq (which is year round in California, just being honest here). Potato salad is always a hit in this house but I can never live up to my Mother In Law’s salad according to my husband. That’s totally cool, I don’t try to replicate, I just make something different.
And this potato salad is different. Bonus, you can leave it out at a picnic, no mayo! And not very much oil to make up for it. The consensus was “THIS ROCKS!” and leftovers got eaten even if it isn’t very photogenic. It’s a nice change from a creamy or oily potato salad with no oomph. The spices are to taste so if your family likes it a bit hotter, adjust your hot sauce and spices. It’s all up to you! I measured to give you a gauge and this was rated above the burgers among the meat eaters.
Spicy Vegan Potato Salad Recipe
- 4-5 medium red potatoes
- 1 dill pickle
- 1 shallot
- 1 stalk celery (optional)
- 1/2 green bell pepper (optional)
- 1 Tbsp spicy brown mustard
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 Tbsp hot sauce
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, shallot and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce. Spice it how you see fit.
- Drain the potatoes and pour them into the bowl with the oil and vinegar dressing you just prepared.
- Add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Salads, Soups, Stews and Starters
Pastas, Pizzas and Casseroles
Tacos & Everything Wrapped
Other Main and Side Dishes
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Posted in Recipes, Vegan.
– March 9, 2014
You can have birthday cake on an anniversary right? Well, I sure hope so since I made Vegan Vanilla Birthday Cake (cupcakes) to celebrate 1 year of taking tennis lessons. With all the rain lately I’ve been pretty bad at uploading images from my camera. But hey, I couldn’t let a tennis anniversary slide!
This is a great recipe and makes tasty cupcakes. I celebrated by making the recipe mostly as-is! Who am I? It tasted great. I found some little tennis gum balls and decorated the icing with them, making it festive. Note: I don’t think the gum balls are vegan, sorry about that. I wasn’t feeding any vegans or I would have left them off.
The icing actually had the sugar cut back… because I ran out. Wow, that rarely happens but I was icing these about a half hour before I had to leave and ran out of sugar. They tasted fine, just not super sweet which is how I like my icing. I’m pretty sure nobody else noticed.
Posted in Baking, Food.
– March 8, 2014
Chocolate cake? Yes please. This Chocolate Torte To Live For posted over at Vegan Richa’s was just what I was craving.
Did it live up to the title of the recipe? I don’t know. It was a fine chocolate cake but it was missing that decadent and rich feature to call it something to live for. I’m not complaining because the recipe was so very easy and it was a nice cake. Funny thing is I brought it into work to share. I ended up checking on the plate in the kitchen and there were a bunch of crumbs and a tiny sliver left. So in order to clean the plate I just grabbed a fork and started eating while carrying the plate to the sink. One of my coworkers looked horrified. I had to laugh and tell them it was my plate and that I was just cleaning it off. Seriously, there was a finger sized piece of cake on it, I’m not going to move it to a new plate. They will probably never eat anything I bring into the office ever again. Oops.
Posted in Baking, Food.
– March 7, 2014
Man, this is a long ass recipe. It’s like the kitchen sink recipes for vegans. It has a lot of gluten-free ingredients but has a base of whole wheat pastry flour so I’m assuming all the gluten-free things do something with the texture.
There is no sugar besides a tablespoon of maple syrup and a few tablespoons of grape juice. Even with the bananas that isn’t enough so I added a quarter cup of sugar. Also, 1 tablespoon of chocolate chips? Does not computer, that became a third of a cup. That’s pretty conservative for me. Still, it sank a bit from all the heavy ingredients but it tasted okay. Not the best banana bread I’ve had but pretty healthy so it was worth the effort once.
Posted in Baking, Food.
– March 6, 2014
So for March I’m trying to take a photo of everything I eat. Just to see what the heck is up. My thyroid is out of whack so I really need to pay more attention (and get my meds sorted out on Thursday). March 1: A banana before tennis, oatmeal after (closer to lunch), snacked on some Pasta Chips and a new bar I made. Dinner was out at Jack’s Prime so I got a southwestern salad with a black bean burger. Just say no to avocado!
Sunday started off with oatmeal. A new ball recipe I made plus some pasta chips. I baked bread (recipe soon) and we gorged on that while it was warm. Dinner was light with a veggie stew and salad.
Monday I had an appointment so I couldn’t make oatmeal. Took part in the bagels at work though. For lunch I had made extra salad from dinner the night before so that was easy. Snacked on the bars in the fridge from Saturday while making dinner. Dinner was SooFoo with Tofurkey sausages and broccoli.
Yesterday was oatmeal (are you seeing a theme?). For lunch I had a wrap of eggless egg salad from Hodo Soy. I love this stuff. Dinner was pancakes which turned out horrible, so I snacked on toasted bread before my tennis date. I swear, one day I’ll be reliable at making pancakes. I was SO looking forward to pancakes for dinner and these were inedible, but I tried to choke them down. Blah. Ben made eggs they were that bad.
Posted in Food, Food Log.
– March 5, 2014
The tradition started in St. Louis, where they take Mardi Gras seriously. Well, seriously drunk. Anyway… king cake. It’s that time of year and there was no way this year I wasn’t going to make Kittee’s King Kake. I just love this recipe.
So I’ve made this recipe for 5 years now! I know! It’s just great. And yes, the baby is tucked inside. Last year I did strawberry and was missing the cinnamon sugar so I went back to that.
Posted in Baking, Food.
– March 4, 2014
This is a nice mellow everyday tea from Teavivre. It is pretty roasty though, so it isn’t like it doesn’t have any flavour. I think this would be a perfect autumn tea, looking out at falling leaves and getting toasty warm after a brisk walk. This all comes to mind when I’m just sniffing the tea itself, it smells like autumn. I don’t really pick up any of the honey or sweetness, it stays pretty flat on my tongue.
Posted in Food, Tea.
– March 3, 2014
Oh yeah. It’s almost shrove Tuesday, or Fat Tuesday. This #SundaySupper is celebrating Fat Sunday. Close enough huh? So while I’ll be eating my pancakes on Pancake Tuesday, today I will eat waffles. And to mix things up a bit I made savoury waffles. I love pizza, that’s nothing new. When I saw this recipe over at Shutterbean I knew I had to make some sort of variation. I’m putting the recipe below since I made a lot of changes and it would be easier in recipe format to tell you all about them. If you aren’t vegan feel free to try her recipe, I’m sure it rocks, but so does mine
I would have used vegan pepperoni in these if I had some in the fridge but it isn’t something I always have. But bacon bits? Hell yes I always have those in the pantry. The husband was weirded out until his first bite and then requested more.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 cup shredded daiya jack style wedge
- 1/4 cup vegan bacon bits
- 1 1/2 cups almond milk milk
- 1/4 cup vegetable oil
- marinara for serving
- Preheat waffle iron. In a large bowl, combine the flour, baking powder, baking soda, salt, oregano, basil, red pepper flakes, and and whisk until blended. Add the daiya and bacon bits and mix to coat with the flour mixture.
- Add the almond milk and oil to the dry ingredients until just combined, taking care not to over mix.
- Grease hot waffle iron. Pour about 1/2 cup batter into the waffle iron and cook 3 to 5 minutes, or until waffles are golden and cheese is melted. Repeat with the rest of the batter. Serve with warm marinara sauce.
Cocktails & Other Beverages:
Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag
and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board
for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement
Posted in Recipes, Savory, Vegan.
– March 2, 2014