Vegan Biscuits

Am I the only one who still bakes biscuits?  I never hear from family and friends that they whipped up some biscuits for dinner.  Are biscuits not popular anymore? Where they ever popular?  No matter, I love them!

This is a simple recipe that produces buttery, flaky, and slightly crunchy biscuits.


2 cups organic all-purpose flour
1 T non-aluminum, non-GMO baking powder
1 t sea salt 
1/2 t organic pure cane sugar
1 cup non-dairy milk
4 T vegan butter, cold and cut into small pieces
1 t organic onion powder
1 t organic garlic powder 
1/4 t organic dried dill

Pre-heat oven to 425 degrees.

Line a baking sheet with unbleached parchment paper.

In a large bowl combine flour, baking powder, sugar, salt, onion powder, and garlic powder.

Pour in milk and combine until dough forms.  Using a fork or your hands incorporate the butter; leave small bits of butter in the dough.

On a lightly floured surface, roll out dough.  Cut out biscuits by using a biscuit cutter.  If you don't have a biscuit cutter, you can use the rim of a medium sized drinking glass.

Place biscuits on the lined baking sheet, sprinkle with dill and bake 20 minutes or until tops are lightly browned.


Vegan Mint Chocolate Mate Smoothie

I started my morning with this deliciously smooth and minty chocolate smoothie.

Both tea and smoothies provide us with many health benefits.  So, why not combine the two and get the best of both worlds?

My mint chocolate mate is from Mountain Rose Herbs.  The tea contains: organic mate, organic peppermint leaf, organic roasted cacao nibs, organic roasted carob, vanilla beans, and organic roasted cacao powder.

The ingredients are few for this smoothie because the tea it self provides all the flavor. 


1 cup cold brewed organic mint chocolate mate
1/4 cup organic hemp milk
1 small organic banana

Mix until smooth in a Vitamix or a high speed blender.

Gratitude Smoothie

So, I started race walking this week, more like dork walking when I do it. And I have realized that I need to show my body some gratitude for the effort; what better way than with a joint pain recovery smoothie?

Gratitude Smoothie:

1 organic banana
4 ounces organic hemp milk
8 ounces organic unfiltered apple juice
1 cup fresh organic pineapple, cut in 1" cubes
1 organic carrot, cut in 1" pieces
1 T organic coconut, shredded
1/2 t organic turmeric
1 T noni powder
1 t organic matcha powder (green tea)
4 small leaves organic red kale

In the above order, in a high speed blender or Vitmamix, mix the ingredients from low to high; spend 20-30 seconds on the highest speed. Makes 2 servings. For a frozen version add one half cup of ice. Hope your body enjoys!

This post was written by guest blogger Jeff.


Vegan Potato Pierogis

This was my first attempt at making pierogis, and to my surprise it wasn't a daunting task.  The dumpling dough was simple and quick, and the filling is simply mashed potatoes.  You can use a fancier filling if you want like garlic and spinach, wild mushrooms, or even puréed sweet potato.  Whatever filling you choose, these pierogis are a treat!

Ingredients for dough:

3 cups organic unbleached all-purpose flour
1 t sea salt, plus 1 t for the boiling water
1T organic pure extra virgin olive oil, plus 1 T for the boiling water 
1 cup plus 2 T warm water

Ingredients for filling:

2 cups mashed potatoes 


In a medium bowl, stir together the flour and salt.  Pour in the oil and water.  Stir until a dough forms.  If the dough is too dry, add 1 T of extra water at a time.

Place dough on a floured surface and knead for 2 minutes.  Let dough rest for 20 minutes.

In a large pot, boil 12 cups of water with 1 t of sea salt and 1 T oil.

For the last step I didn't get fancy.  I pulled out pieces of dough from the bowl, and formed each piece into a flat circle with my hands.

I placed 2 tablespoons of mashed potatoes in the center of each circle of dough, then folded the dough in half and crimped the edges close using the prongs of a fork.

Drop 3 pierogis at a time into the boiling water.  Cook for 4-5 minutes until they float to the surface.

Use a slotted spoon to scoop and transfer to a paper-lined serving dish.  

Serve with sauerkraut.

*Recipe from VegNews


Vegan Spritz Cookies

Always neat, uniformed, and perfect, spritz cookies are the classic holiday treat!  


1 cup vegan butter, softened 
1/2 cup organic pure cane sugar 
1 organic flax seed egg
1 t organic pure vanilla extract 
2 cups organic unbleached all-purpose flour
1/2 t non-aluminum, non-GMO baking powder 
1/4 t sea salt 


Pre-heat oven to 350 degrees.

Cream butter and sugar until fluffy.  Add remaining ingredients and beat until well combined and smooth.

Insert dough into the cylinder with the desired die-plate design.

Fill the baking sheet with cookies and bake 10-12 or until edges start to turn brown.

Decorate the cookies when cool, or leave plain.


Vegan Ranch Guacamole

When I saw this recipe in the magazine Naturally, I thought it was the typical guac recipe.  Upon reading through the ingredients I saw peas, and thought that was a little odd.  How would peas taste in guac? Intrigued, I gave it a try.

My family eats guacamole at least 2-3 times a week.  I knew serving this new recipe with homemade burritos would be risky.

Firstly, by adding the peas it greatly stretches the only avocado in the recipe, which is nice, and the jalapeño, onions, garlic, and cilantro only enhance the flavor of the peas.

I didn't tell my family that I tried a new recipe.  Upon eating the first bite of the guacamole though my daughter did recognize a difference.  Everyone enjoyed the shake up though, and Ranch Guacamole will be made many more times!


1 cup organic peas, frozen or fresh
1 organic avocado 
2 T organic lemon juice
1 medium organic tomato, diced
1/2 organic medium onion, finely diced
1 organic jalapeño, seeded and minced
1 t organic minced garlic 
3 T organic chopped cilantro 
1/2 t sea salt 
1/4 t pepper


In a processor, blend peas until smooth.

In a medium sized bowl, mash avocado. Add lemon juice, tomato, onion, jalapeño, garlic, cilantro, salt, and pepper.  Add peas and mix well.


Merry Berry Smoothie

Looking for a holiday smoothie to serve your guests in the morning?  Here it is!  I say, start the day enjoying a healthy energizing smoothie before indulging in the holiday treats!


1 1/2 cups organic hemp milk
1/4 cup organic cranberries 
1/4 cup organic blueberries 
1/4 cup organic blackberries 
1/2 cup ice

Blend all ingredients in a high speed blender until smooth.


Vegan Cinnamon Pecan Rolls

This past Saturday my family held an early winter solstice gathering with friends.  Most of the food I made was round which represents the returning of the sun.

One of the desserts I made was these delicious cinnamon pecan rolls.  We enjoyed dessert with tea and the warmth of good friendships.

Ingredients for dough:

1 cup warm water 
2 t yeast
1/2 cup organic pure cane sugar
1 t sea salt
2 flax seed eggs
4-5 cups organic unbleached all-purpose flour
1 stick of vegan butter 
1 cup chopped pecans

Ingredients for frosting:

2 cups organic confectioners sugar
1/4 cup organic shortening
3 T 
1 t organic pure vanilla extract 


Butter a 10" pie plate; set-aside.

In a large bowl beat all ingredients until smooth.

If frosting is to thin, you can add more sugar, 1T at a time.

Method for dough:

Using a stand mixer, dissolve the yeast in the warm water, let sit 5 minutes.  Mix in sugar, salt, and flax seed eggs.

Gradually add flour; dough should come clean from the sides of the bowl and add more flour if needed.  Knead dough for 5 minutes.  Let dough rest for 20 minutes.

While dough is resting melt butter, and chop pecans.

Roll out the dough into a rectangle that is approximently 24" to 30" by 16" wide.

Brush on the melted butter by using a pastry brush.  Sprinkle with cinnamon, then with the pecans.

Starting at the wide end, gently roll into a log.

Cut the cinnamon rolls into 1" pieces.

Place pieces into the buttered pie plate. Cover with a clean kitchen towel and let rise for 1 hour.

Heat oven to 350 degrees and bake the rolls for 25 minutes, or until golden brown.

Cool for 5 minutes before frosting.


Vegan Anti-Inflammatory Smoothie

Our weather has been cold, rainy, and damp lately.  I've been having joint pain in one of my fingers lately; not sure if it's due to the weather or if I injured it (unbeknownst to me).  Either way, it's time for a healing smoothie.

Turmeric is the heroe in this smoothie. The main ingredient in Turmeric is curcumin.  Curcumin carries the anti-inflammatory benefits as well as antioxidants.


1 1/2 cups organic hemp milk
1 organic banana 
1/2 cup organic frozen mango
1/2 cup organic fresh pineapple 
1/4 t organic turmeric 
1/4 t organic cinnamon 
1/2 cup ice, opitional 

Blend in a high speed blender until smooth.


Vegan Coconut Milk

The simple things in life thrill me!  Making my own nut and seed milks makes me happy!  Today was the first time I made coconut milk, and it only took seconds. Thats all it took to achieve organic, non-GMO coconut milk.


2 cups organic unsweetened shredded coconut 
4 cups filtered warm water

In a Vitamix or a high speed blender start blending on low speed and gradually continue to high.  If using a Vitamix mix  proceed to high for 15 seconds.

Pour coconut milk into a glass bottle that has a secure lid and keep refrigerated until ready to use.

Shake well before use.


Vegan and Gluten Free Sugar Cookies

My daughter and I made these sugar cookies while listening to holiday music by Dean Martin and Frank Sinatra, just like I used to do with my mom when I was young.

Not only were we making cookies, we were also making memories and continuing a family tradition.

Ingredients for dough:

1 cup vegan butter 
1 cup organic pure cane sugar 
1 1/2 cups sorghum flour
1 1/2 cups organic tapioca starch 
1/2 t xanthan gum
3/4 t non-aluminum non-GMO baking powder
1/2 t sea salt 
1/4 cup organic vegan plain yogurt


Line 2 large baking sheets with unbleached parchment paper; set-aside.

In a large bowl, whisk together all of the dry ingredients.  Set-aside.

Using a stand mixer beat butter, yogurt, and sugar until light and fluffy.

Gradually add the dry mixture into the butter mixture and beat until thoroughly combined.

Divide the dough in half, form into discs and wrap in saran.  Refrigerate for 2 hours.

Pre-heat oven to 375 degrees.

Remove one disc from the refrigerator, keep the second one chilled until needed.  Roll out dough on a lightly floured cutting board.  

Cut out your cookies and place on the baking sheet.  Bake for 8-10 minutes, or until the edges start to brown.

Transfer cookies to a cooling rack.  Let all cookies cool completely before decorating.

Ingredients for frosting:

4 cups organic powdered sugar
1/2 cup vegan shortening 
1/4 cup water
1 t organic pure vanilla extract 
Food coloring, opitional 

In a large bowl, beat all ingredients together until smooth.

Frost and decorate cookies!


Vegan Gluten-Free Coconut-Date Bars

Do you want or need a relaxing moment?  Try this, grab your favorite book, a cup of hot tea, and a slice of these Coconut-Date Bars.  Then, settle in by a roaring fire, a warm bed, or by a window so you can watch the birds or even the snow falling.


6 T organic shredded coconut 
16 organic fresh pitted dates
1/2 organic walnuts, finely chopped 
1/2 cup 85% organic dark chocolate, shaved


Pre-heat oven to 350 degrees.

Place whole walnuts on a baking sheet lined with unbleached parchment paper.   Roast walnuts for 10-12 minutes; remove from oven and place into a food processor.  Grind until finely chopped.

While the walnuts are roasting, line a 9"x9" square baking pan with unbleached parchment paper.

Sprinkle 3 T of the coconut on the bottom of the lined pan.

Press the pitted dates on top of the coconut, this will be a little messy. 

 Sprinkle the shaved chocolate on top followed by the warm walnuts.

 The warm walnuts will melt the chocolate.  Sprinkle remaining 3 T of coconut on top of the walnuts.

Store in a covered container.


Vegan Pistachio Butter

Pistachio butter?  Really? Wow!  Never heard of such a thing!  My husband and I like pistachios so why not give it a try!

To be honest I was a bit skeptical going into it, but I knew my husband would eat it even if I didn't like it.  He's not as picky as I am.  

When I finished making the pistachio butter, I had my husband taste it first.  He said it needed more salt, but it was very good.  I added more salt, and as I was scooping the butter out of the food processor, I had a taste for myself.  Wow, I was pleasantly surprised!  The taste isn't far off from regular peanut butter.  I was a little concerned about the cinnamon in the recipe.  I wasn't sure how cinnamon would taste with pistachios.  Surprisingly, they are a match made in butter heaven. 

I have to share this with my family and friends at my winter solstice gathering.  I am thinking this butter would be scrumptious on graham crackers.


2 cups organic pistachios, roasted 
1 T Bee Free Honee
1 T organic extra virgin olive oil (opitional)
1 t organic cinnamon 
1/2 t sea salt (adjust to your taste)


Pre-heat oven to 350 degrees.

Line a small baking sheet with unbleached parchment paper.

Remove shells from pistachios, place on baking sheet and roast for 10 minutes.

Let pistachios cool completely before putting into your food processor.  Process until pistachios become a butter.   If the mixture becomes hard to mix, add oil.  This will help the blade work through the pistachio butter.  Add Honee, cinnamon, and salt.  Pulse until well combined.

Store in a glass container that has a secure lid.


Vegan Chia Orange Whip Smoothie

Chia seeds just aren't for Chia Pets!

These mighty seeds are packed with fiber, protein, calcium, manganese, magnesium, and phosphorus.  

I suggest soaking the chia seeds in a liquid before adding them to your smoothie.  Doing this will create a chia gel, making it easier to blend.  For this smoothie I soaked the seeds in orange juice.  


1 1/2 cups of organic orange juice
2 T organic chia seeds
3/4 cup organic pineapple 
1/2 organic banana 
2 T organic coconut milk yogurt 


Soak chia seeds in the orange juice for 10 minutes.

In the meantime, place remaining ingredients into your Vitamix; add chia gel.

Start at speed 1 and gradually continue to speed 10, then to high speed for 10 seconds.

Pour into a glass and enjoy!


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