Yield: 4 scones

Ingredients:

for the scones:

• 1/2 AP flour
• 1/2 cup wholewheat flour
• 1/8 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon sage, dried or minced fresh
• 4 tablespoons vegan margarine, cold
• 1/2 cup toasted walnuts, chopped
• 1/4 cup soy milk
• 1/4 cup soy yogurt

for the maple glaze:

• 1/3 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon soy milk or soy yogurt

Directions:

to make the scones:

1. Heat the oven to 425 F.
2. Chop and toast the walnuts in a dry frying pan. Be careful to stir them and not to let them burn. When they are light golden brown, remove from the frying pan.
3. Place in a large mixing bowl, the 2 flours, baking powder, baking soda, salt and sugar.
4. Add the vegan margarine in small chunks.
5. Using a fork or your hands blend the margarine into the dry ingredients. The texture will resemble sand.
6. Add the walnuts and sage and mix.
7. Add the soy milk and soy yogurt and blend to a soft dough.
8. Place the dough on a lightly floured surface and need or fold 2-3 times to make an even consistency.
9. Form the dough in a circle.
10. Put the dough on a parchment lined cookie sheet.
11. Using a sharp knife, cut the circle in fourths.
12. Bake the scones in the oven for 20 minutes or until lightly browned and firm to the touch.

meanwhile make the glaze:

1. Place the powdered sugar in a small bowl.
2. Add 2 tablespoons of maple syrup and stir to blend.
3. If the mixture is too thick, add a bit more maple syrup.
4. Add the 1 teaspoon of soy milk or soy yogurt to make it smoother and creamy.
5. In general it is a thick glaze.
6. When the scones are done, remove from the oven and allow to slightly cook.
7. Drizzle the glaze over the tops and serve warm.

Yield: 12

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup plus 2 tablespoons non-dairy milk
• 2 egg replacements (I used No-Egg from Orgran)
• 8 tablespoon vegan margarine, melted and cooled
• 3/4 cup fresh cranberries, coarsely chopped
• 3/4 cup apple, peeled and chopped

Directions:

1. Preheat oven to 350 F / 177 C.
2. Grease the muffin pans and paper muffin liners.
3. In a medium bowl, combine flour, baking soda, baking powder cinnamon, ginger and salt.
4. In a separate bowl, whisk together the egg replacement and sugar.
5. Add the melted, cooled vegan margarine, non-dairy milk and vanilla.
6. Put the chopped apples and cranberries in the dry mixture and mix lightly. This will allow the fruits to stay suspended in the mixture rather than dropping all down to the bottom.
7. Fold the wet ingredients into dry ingredients, mixing until just moistened.
8. Spoon into prepared pans, 3/4 of the way full for each muffin.
9. Bake large muffins 25 to 30 minutes or miniature muffins about 20 minutes.

Yield: 12 muffins

Ingredients:

• 8 ounces AP flour
• 1 tablespoon baking powder
• 3 ounces sugar
• pinch salt
• pinch cinnamon
• 6 ounces soy milk or soy cream
• 1 egg replacement
• 2  & 1/2 ounces vegetable oil
• 5 ounces berries like blackcurrants, blueberries or blackberries

Directions:

1. Preheat the oven to 425 F / 218 C.
2. Prepare 12 muffin tins with muffin papers and spay those with oil.
3. Mix the flour, baking powder, salt and cinnamon in a medium large bowl.
4. Add the sugar
5. In a smaller bowl, mix the oil, soy milk and egg replacement.
6. Take about 2 tablespoons of the flour mixture and dust the blackcurrants.
7. Dusting the berries will help to keep the berries suspended in the batter. Otherwise, they all often drop to the bottom of the muffin.
8. Pour the liquid mixture into the dry and mix well.
9. Gently fold the dusted berries into the batter and spoon into the prepared muffin papers.
10. Fill each muffin paper about 3/4 of the way up.
11. Bake the muffins for 18-25 minutes until they are golden.
12. Remove from the oven, allow to slightly cool, enjoy.

Notes:

This recipe can also be cut in half to make 6 muffins.

Yield: 12-14

Ingredients:

• 3 cups AP flour
• 30 grams yeast (1 packet)
• 1 tablespoon sugar
• 1 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon baking powder
• 3 tablespoon vegan margarine
• 1-2 tablespoons olive oil
• 3-4 cloves garlic, minced
• pinch salt
• 1-2 teaspoons Italian herbs
• 2 tablespoons fresh parsley, minced
• red pepper flakes (optional)

Directions:

1. Put the warm water in a bowl, add the sugar and the yeast and allow to grow in a warm place for 5 minutes or until bubbly.
2. Place the flour, and salt in a bowl and mix so that the salt is mixed in with the flour.
3. Pour the water and yeast over, add oil and mix well using a blender.
4. Allow to rise in a warm area with a clean towel over the top.
5. Allow it to double in size, that will be about 1/2 an hour to 45 minutes depending upon the temperature.
6. When the dough is ready, turn it out on a lightly floured surface and kneed it lightly.
7. Sprinkle the baking powder over the dough and kneed a bit more to even the mixture.
8. Take a small handful (about 2 tablespoons in amount) of the dough and roll it out as a “fat snake”.
9. Make a small circle and bring the last end through the hole thus making a knot.
10. Bake in a preheated 450 F / 232 C oven for 15-20 minutes or until lightly golden brown.
11. While the knots are baking, prepare the garlic butter.
12. Melt the vegan margarine and olive oil in a small sauce pan.
13. Add the minced garlic, but keep the heat low, as you do not want to brown the garlic.
14. Add the rest of the seasonings and keep the mixture warm.
15. When the knots are done, remove from the oven and drizzle the garlic “butter” over each of the knots.
16. Sprinkle extra minced parsley as a garnish.

Ingredients:

• 1 & 1/2 cups flour
• 1 &1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• pinch cinnamon (optional)
• 6 tablespoons vegan margarine, in small pieces
• 1/2 cup cranberries, chopped
• 2 teaspoons orange zest
• 1 tablespoon less than 1/2 cup orange juice

Directions:

1. Place the flour, baking powder, sugar, cinnamon if using and salt in a large bowl.
2. Whisk to mix.
3. Add the vegan margarine and blend with a fork or your fingers to a lightly sandy consistency.
4. Pre-heat the oven to 400 F / 204 C.
5. Add the chopped cranberries and zest and mix lightly.
6. Add the orange juice and mix until the dough is just moistened.
7. Turn the dough out onto a lightly floured workspace and fold over to evenly blend.
8. Fold only 3 or 4 times, as overworking the dough will make it less light and fluffy.
9. Pat the dough out to a flat thickness of 1/4 – 1/2 inch.
10. Using a floured cookie cutter or juice glass, cut 6-7 medium biscuits.
11. Place on a cookie sheet prepared with baking parchment.
12. Bake it in the oven for 15- 18 minutes until lightly golden brown.
13. Remove from the oven and enjoy warm.

Notes:

We used just under a 1/2 cup of freshly squeezed orange juice. It was one large orange.

Ingredients:

for the muffins:

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1/2teaspoo n ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg replacement
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple

for the streusel topping:

• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons vegan margarine

Directions:

1. Preheat the oven to 350 F / 177 C.
2. Make the streusel topping by mixing the flour, sugar and spices together.
3. Melt the vegan margarine and stir into the flour mixture, it will be a grainy coarse mixture.
4. Grease 18 muffin cups or use the paper liners.
5. In a large bowl mix the flour, salt and baking soda.
6. In a separate bowl, mix the sugar, and spices, add the pumpkin puree and mix to a smooth consistency.
7. Add the egg replacement and again mix well.
8. Add the oil.
9. Clean and cut the apples in small pieces. Add to the flour mixture.
10. Add the pumpkin mixture to the flour mixture and stir enough to moisten.
11. Fill the muffin tins 3/4 full and sprinkle the streusel topping over.
12. Place in the preheated oven and bake for 30-35 minutes.

Notes:

It’s best to cut the apples in very small pieces, and don’t put too many – not more than the 2 cups, as the muffins need enough dough (batter) to hold together.

Savory Walnut and Herb Biscuits

Yield: 10-12 biscuits

Ingredients:

• 1 cup whole wheat flour
• 1 cup white flour
• 3/4 teaspoon. salt
• 1 tablespoon baking powder
• 6 tablespoons margarine, cold
• 1/2 cup walnuts, chopped
• 1 tablespoon tarragon, fresh, chopped
• 1 tablespoon marjoram, fresh, chopped
• 1 tablespoon chives, fresh, chopped
• 3/4 cup soy milk

Directions:

1. Combine the flours, salt and baking powder in a bowl.
2. Add the cold margarine, cut in pieces, rub he margarine in until the mixture has the texture of coarse sand.
3. Stir in the chopped walnuts and herbs, then add the soy milk and stir with a fork until the mixture just holds together.
4. Put the dough out on a lightly floured board and very gently knead it just a few turns, just until it can be rolled out.
5. The less you work the dough, the more tender the biscuits will be.
6. Roll the dough out 3/4″ thick, and cut out biscuits with a cutter.
7. Place the biscuits on a parchment covered baking sheet, and bake them at 425 F / 218 C for about 12 to 13 minutes, or until puffed and golden brown.
8. Makes about 10 to 12 biscuits.

Pistachio Eggplant Spread with Cajun Seasonings

This makes a very tasty eggplant spread that is a nice alternative for Baba Ganoush.

Yield: 1 – 1 & 1/2 cups

Ingredients:

• 1 eggplant
• 1/2 cup shelled pistachios
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon Cajun spices
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. Prick the skin of the eggplant all over with a fork.
2. Place the eggplant in an oven proof baking dish with a bit of oil, so that it does not stick.
3. Bake the eggplant at 350 F / 177 C until it becomes soft, about 20-40 minutes.
4. While the eggplant is baking, shell the pistachios.
5. When the eggplant has softened, remove from the oven.
6. When it can be handled without burning your fingers, remove the skin and place the pulp in a bowl.
7. Add the shelled pistachios and puree to a smooth mixture.
8. Add the lemon pepper, salt and garlic, onion and Cajun spices.
9. Season to taste with additional spices as desired.

Yield: 12 biscuits

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley minced
• 1 tablespoon fresh chives, minced
• 1 teaspoon fresh thyme, leaves stripped from the stems
• 4 tablespoons vegan margarine, cold
• 3/4 cup cold soy milk
• 1 teaspoon lemon juice

Directions:

1. Preheat the oven to 450 F / 232 C.
2. Prepare the herbs.
3. Put the flour, baking powder salt and garlic powder into a bowl.
4. Put the lemon juice into the soy milk and allow to curdle.
5. Add the cold vegan margarine and blend to a fine sandy consistency.
6. Add the minced herbs and mix well.
7. Add the soy milk and mix all together to a smooth soft dough.
8. Place the dough on a lightly floured workspace and fold thee or four times.
9. You don’t want to overwork the dough or it will not be flaky when cooked.
10. Pat the dough out to about 1/4-1/2 inch thick.
11. Use a lightly dusted form to cut the shapes of the biscuits. I use a juice glass, or sometimes a heart form.
12. Place the biscuits in the oven to bake for 15-18 minutes or until lightly brown.

Notes:

We ate these with our favorite sunflower spread. This time, not with horseradish, but made with chives.

Yield: 4 doz. (depending on size)

Ingredients:

• 3 cups flour
• 1 cup warm water
• 1 pkg. yeast
• 1 Tbs. sugar
• 1 Tbs. olive oil
• 1 tsp. salt
• 1 Tbs. oregano
• 1 tsp. thyme
• 1 Tbs. dried basil
• paprika
• 1/4 cup (1/2 stick) vegan margarine or oil

Directions:

1. Place the flour in a large bowl.
2. Add the salt and herbs.
3. Measure 1 cup of warm water. Add the tablespoon of sugar and yeas to the warm water and allow to bubble for about 3 minutes.
4. Pour the yeast mixture and oil into the flour and mix well.
5. Kneed the dough a bit until it is elastic and supple.
6. Place in a warm spot to rise for 45 minutes to an hour.
7. When ready to bake the breadstick, preheat the oven to 425 F / 218 C.
8. Melt the vegan margarine on a cookie sheet with sides.
9. Roll the bread sticks by taking a small amount and rolling it on a clean counter top, just as you did when you were a kid playing with clay.
10. The sticks will shrink when you put them on the oil, so make them a bit longer than planed.
11. Lay the breadsticks on the buttered cookie sheet.
12. When the cookie sheet is filled with breadsticks, spray the top of the breadsticks with oil.
13. Place the cookie sheet in the preheated oven to bake for 15 to 20 minutes or until they are golden and crispy.
14. Allow them to cool, place in an airtight container to keep until needed.

Notes:

Basically this is a recipe for pizza dough with extra herbs, and “fried” in the oven with oil. The recipe makes a lot, so you could halve it, or make half and freeze the other half of the dough for another time.

Yield: 9 big biscuits

Ingredients:

• 2 & 1/2 cups flour
• 2 tablespoons flour (divided)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold soy margarine, in small pieces
• 3/4 cup cold soy milk
• 3 tablespoons sugar (divided)
• 2 teaspoons cinnamon (divided)
• 1 lg. apple, peeled, cored and chopped into small pieces

Directions:

1. Melt 1 tablespoon of spy margarine in a small bowl.
2. Set aside for later use.
3. Preheat the oven to 450 F / 232 C.
4. Place the 2 & 1/2 cups flour in a blow.
5. Add the baking powder, 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/2 teaspoon salt and mix well.
6. Blend the soy margarine into the dry ingredients until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Peel the apple, remove the core and cut the apple into small pieces.
8. Mix together 1 tablespoon of flour, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon, dust this mixture over the apples and mix to coat well.
9. Add the apple mixture to the flour mixture.
10. Add the soy milk and stir until the mixture clings together.
11. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth (I used self rising flour to dust the work space and work into the dough.
12. Add more flour as needed if the dough is sticky (I used self rising in this case). Don’t overwork the dough, just blend enough so that it is no longer sticky and will hold together.
13. Pat the dough out to about a 1/2-inch thickness. 
The biscuits do not rise much, so don’t roll the dough out to thinly.
14. Using a juice glass, dipped in flour at the rim, cut the dough into rounds.
15. Place on an ungreased cookie sheet.
16. Mix the remaining 1 tablespoon of sugar and the rest of the cinnamon (1&1/2 teaspoons) together.
17. Brush the melted butter (first step of directions) on the tops of each biscuit.
18. Dust the cinnamon sugar mixture on top of each biscuit.
19. Bake for 15 to 25 minutes or until the feel firm to the touch.
20. Serve hot.

Notes:

adapted from http://www.vegalicious.org/2008/10/22/all-american-biscuits-with-apple-butter/