Carrot Cake Scones

Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky  scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.

I'm a serious sucker for a scone. They are just the right amount of sweet, and as such can be unabashedly consumed at anytime of day. They're also versatile; if sweet isn't your thing, take a dive into a savory scone! 

I knew these would be the perfect compliment to Osmond. Who is Osmond you ask? He's Oliver's little bunny friend! Leslie, the owner-extraordinaire of the adorable shop Elk & Ivy, a friend and reader hand-crafted him lovingly as a 'welcome to the world' gift for our own bunny-head. Take a look at social media to see Osmond and Oliver together #cutenessoverload

Leslie handcrafts the most amazing dolls, and has now branched out to bunnies. You can also request a custom doll! She is seriously so insanely talented, and I can't encourage you enough to become a patron of her awesome shop. I mean seriously, just take a peek at what she creates! This not a sponsored post, I just think Leslie's dolls are so beautiful and her work inspiring. 

Osmond has a distinctively french flair to him with his dashing neckerchief, light gauzy pants, and charming polka-dotted ears. I keep him in the living room, for all to adore. 

I think his favorite thing to eat just might be these carrot cake inspired scones; very euro-bunny indeed. Take a gander further down to see more photos of Osmond!

Carrot Cake Scones

Recipe by Kathleen Henry @ Produce On Parade

Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.

Yield: 8 scones

Ingredients

• ¼ cup chopped pecans
• 2 cups (10 oz) all-purpose flour
• ¼ cup vegan granulated sugar
• 1 tbsp baking powder
• ½ tsp kosher salt
• ½ tsp pumpkin pie spice
• ¼ cup shredded coconut
• ½ cup grated carrot, gently packed
• 5 tbsp refined coconut oil, room-temperature
• ¾ cup soy creamer

Cooking Directions

1. Toast the pecans over medium heat in a small frying pan for about 5 minutes, until fragrant. Stir very often, ensuring they don’t burn. Remove from heat and allow to cool.
2. In a food processor, pulse together the flour through the shredded coconut. Pulse in the oil, ½ tbsp at a time, until it resembles coarse cornmeal with some larger pieces.
3. Transfer to a large mixing bowl and stir in the carrot and pecans. Next, slowly stir in the creamer until just combined. The dough will be sticky.
4. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
5. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack for at least 10 minutes.

Vegan Banana Muffins

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

With a wee little two month man in the house, our world pretty much revolves around him. When he eats, when he sleeps, the diaper changes, and his play time, all dictate when I eat, sleep, shower, and have my own play time. With regards to the adults in the house eating, the quicker the better. 

Often, there is no time to make dinner when we are hungry and snacks are definitely in order. Our house went from no snacks around to lots of snacks! I bake muffins and breads when I find the time and refrigerate them or freeze them for when our tummies can't wait until we are able to make a proper meal. They've been a real lifesaver! I imagine they could be in yours too; for any business that delays dinner or when you need a snack and you need it now. You know those moments; these muffins are perfect.

Vegan Banana Muffins

By Kathleen @ Produce On Parade

Published 04/04/2017

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

Ingredients

• 1 ½ cups all-purpose or whole wheat flour (or whatever combination of flours you like)
• 1 tsp baking soda
• ¼ tsp kosher salt
• 3 large, ripe bananas
• ½ cup firm silken tofu
• ¼ cup agave nectar
• 1 ½ tsp egg replacer powder (optional)
• 2 tbsp vegan milk
• 1 tbsp vanilla extract
• 1 tbsp olive oil
• ¼ cup dried cranberries (optional)
• ¼ cup vegan semisweet chocolate chips (optional)

Instructions

1. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a blender, add the remaining ingredients except for the cranberries and chocolate chips. Blend on high until smooth.
3. Stir the wet ingredients into the dry ingredients, along with the cranberries and chocolate chips, with a wooden spoon until just combined.
4. Preheat the oven to 350 F and coat a muffin pan with a nonstick cooking spray. Divide the batter evenly into the pan and bake for about 20 minutes, until the muffins are golden brown on top. Allow to cool for a few minutes before transferring to a wire cooling rack. Cool completely, then store any leftovers in a ziplock bag in the fridge or freezer.

Yield: 12

Vegan Lasagna Soup

Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.

I heard the states are having a snow storm?! Has that already passed? Life with an almost two month old really steals you sense of time!

No fresh snow up here in Alaska, unfortunately. Maybe it's a good thing though; we've been having bright and sunny, chilly days and Oliver still seems a wee bit too little to be taken out for a ski. He did ,however, have his first outdoor jaunt this week! Todd ran in a local footrace and we bought a used stroller in the library parking lot minutes before it started so I could have the little man with us. Oliver and I met up with a friend, whose husband was also running, and her little five month old cutie pie. We causally strolled over to our local coffee house/cafe to chat about how much our lives have changed. While there we ran into my BFF's mom who joined us for coffee. It was such a lovely, small-town day and a much needed escape from the house. 

Anyways, I thought this soup would hopefully warm you all up as it seems you might be bundled up inside as well. It's comfort food in a bowl, and so much easier and quicker than making actual lasagna. I honestly don't know if I'll ever make traditional lasagna again! Unless I have a bunch of almond pulp on hand because that stuff makes the best ricotta and you know I can't waste anything! I hope you enjoy this soup as much as we did. 

Vegan Lasagna Soup

Recipe by Kathleen @ Produce On Parade

Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.

Yield: 6

Ingredients

• 1 cup dried TVP (textured vegetable protein)
• 1 scant cup hot water
• ½ tbsp soy sauce
• ½ tsp liquid smoke
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 medium red or green bell pepper, diced
• 32 oz vegetable broth
• 2 15 oz cans diced tomatoes, undrained
• 1 15 oz can tomato sauce
• 2 tbsp tomato paste
• 1 cup frozen corn (optional)
• 2 tsp dried Italian seasoning
• 1 tsp dried basil
• Dash of freshly ground black pepper
• 12 oz (2 ½ cups) broken, dried lasagna noodles or pasta of choice
• ½ cup vegan shredded mozzarella
• 2 handfuls of fresh spinach, torn

Cooking Directions

1. In a medium bowl, soak the TVP in the water, soy sauce, and liquid smoke; stirring to combine. Set aside until ready to use.
2. Heat the olive oil in a large soup pot over medium heat. Saute the onions and garlic until softened and fragrant, about 5 minutes. Add the bell pepper, saute an additional 3 minutes.
3. Add the reconstituted TVP, broth, diced tomatoes, tomato sauce and paste, corn, and seasonings. Stir well to combine and bring to a boil over high heat, then reduce to a simmer. Stir in pasta and cover; cook about 10 minutes, stirring occasionally.
4. One pasta is al dente, remove from heat and stir in cheese and spinach; add additional liquid smoke to taste. Serve hot. The pasta will absorb more of the liquid as it sits so feel free to add additional water or broth if you like.