VEGAN Scones

These vegan scones are about to be your new go-to. Simple and delicious, these are another awesome 15 minute recipe, so they’re perfect for unannounced guests! I remember when we were little my mom would take my sister and me to this coffee shop before school in the morning and I would always get their scones. I’ll always remember them, they were just perfect, not too dry and not too sweet, just perfect. Since that time about 10 years ago, I’ve never forgotten those scones, but these vegan scones definitely give them a run for their money!! I know these scones will leave a lasting impression on you all as well! These taste great topped with fresh fruits and jelly of your choice!

Prep time: 3 min            Cook time: 11 minutes        Serves: 6

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Ingredients

  • 1 3/4 cup self rising flour
  • 1 tsp baking powder
  • 2 tbsp superfine sugar
  • 4 tbsp vegan butter
  • 1/2 cup almond milk or diary-free milk of choice
  • 1 tbsp extra flour for flouring and 1 tbsp extra vegan butter for brushing
  • any fruits or jams for spreading

Instructions

  • Preheat oven to 425 degrees. In large mixing bowl, combine the flour, baking powder, and sugar. Rub in the vegan butter until the mixture has the texture of breadcrumbs. Pour in the almond milk slowly, and work mixture into a smooth dough
  • Place dough on floured surface, work into a large ball then flatten with your hands until dough is about 2 cm thickness. Make 6 balls then flatten each into a rounded shape and place onto a greased baking tray. Brush each of the scones with melted vegan butter
  • Bake for about 11 minutes until tops are golden. Serve with desired fruits or jelly and serve warm

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Tofu Tikki Masala

Stop whatever you’re doing and run to the kitchen. You need this tofu tikka masala in your life. Right. This. Second!!! The recipe is full of different spices and flavors and everything that tikka masala should be. Make sure you plan ahead because the tofu needs to marinate for an hour in addition to being pressed, so for maximum time efficiency do some of the foot-work in the morning or the night before. Don’t shy away from making this recipe because you’re unsure of how your little one will handle the spices in this dish either, my little girl totally devoured this one!! Add a side of white rice and naan bread and you’re good to go. All in all, there is a little bit more preparation time required for this recipe compared to some others I’ve posted, but it’s so worth it, I know you guys will agree!!

Prep time: 1 hr 20 min      Cook time: 30 min       Serves: 4-6

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Ingredients

marinade

  • 14 oz extra firm tofu
  • 1 tsp lemon juice
  • 1 cup plain yogurt
  • 6 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp paprika

sauce

  • 3 tbsp olive oil
  • 1 large onion
  • 2 tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp cilantro
  • 2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tbsp tomato paste
  • 12 oz crushed tomatoes
  • 1 cup water
  • 1 cup organic half and half (or use dairy-free milk of choice to make meal vegan)
  • *optional* rice and naan bread to serve

Instructions

  • Remove tofu from package and press between 2 heavy objects for at least 20 min. While tofu is being pressed, being to prepare the marinade
  • Combine yogurt and all ingredients for the marinade. Cut tofu into small bite sized squares then add tofu into marinade. Toss tofu in marinade until all pieces are evenly coated. Place covered in refrigerator and let marinate at least 1 hour
  • Preheat oven to 425 degrees. Place marinated tofu onto bamboo skewers then place over a parchment paper lined baking tray. Make sure there is adequate space underneath to help distribute heat evenly
  • Bake 15 minutes or until tofu edges are slightly browned. While tofu is in the oven, prepare the sauce
  • Heat oil in large pot over medium heat. Add in garlic, onion, and ginger and cook until tender but not browned. Add the spices stirring constantly then add tomato paste
  • Add crushed tomatoes, water and half and half then bring to a boil Cook for 5 minutes then reduce heat slightly and add tofu in. Cook about 2 minutes then serve

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