I'm not sure I will ever want a muffin again...when I can have SCONES. I love them. These were super moist, and the right amount of sweetness. After reading a bit about scones it seems that the difference between them and biscuits is the fat content of the liquid. This recipe calls for oat cream. I found it at Sobeys in the organic section. If I couldn't find it, I would probably try using either soy or oat milk but this would undoubtedly change the texture and decadence of the scones to some degree. 

I chose strawberries and chocolate chips this time, but I wouldn't be tied to that combination. The chocolate was probably the more dominate flavour in these. I tried adding 1.5 cups of strawberries but I found that this was too many for the amount of dough and didn't like the way they baked up. So I stuck with the 1 cup. Anyway, I guess the point is use whatever fruit you would like....chocolate or no chocolate....how about some nuts ?! Endless possibilities, but I think the base recipe is perfect. 

Ingredients:

• 2 cups + 2 tbsp flour (and a bit extra for dusting)
• 1/2 cup vegan butter, cold
• 1 cup strawberries, chopped into bite sized pieces
• 1/4 cup vegan chocolate chips (linked below) 
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup sugar, and a bit more for sprinkling (organic wholesome linked below) 
• 3/4 cup oat cream
• 1 tsp vanilla

Method:

1. In a small bowl add chopped strawberries and toss with two tablespoons of flour. Set aside.
2. In a large bowl add 2 cups of flour, sugar, baking powder, salt and 1/2 cup cold vegan butter.
3. Use finger tips to mix everything together until vegan butter is evenly distributed and in small pieces. 
4. Add strawberries and chocolate chips.
5. Stir vanilla into oat cream and then add to dry mix using a fork to stir together. Once flour is all incorporated dump dough onto a work surface dusted with all purpose flour. 
   
6. If your dough is very sticky don't worry about dusting with a bit of flour as needed for the next step.
   
7. Fold dough over itself and press down, trying to maintain somewhat of a circle shape. Repeat this 6 or so times. (I don't really count ) Add flour as needed. You don't want your dough to be dry though, a bit tacky is good.  
8. Shape into a disc, and then cut into 8 wedges like you are cutting a pie. Sprinkle with more coarse sugar.
9. Place on parchment lined baking sheet, and bake for 16-18 minutes. They bottoms tend to brown more than the tops, but that should be OK as long as you aren't burning anything!

I really love this meal. It's great for when you want something simple, but really satisfying and delicious.  With a handful of ingredients, dinner is on the table in 30 - 45 minutes.

Vegan sausage, garlic, white beans and kale get cooked in a pan while the potatoes roast.  When potatoes are ready you just combine everything and serve with a wedge of lemon and a side of "Maple Dijonnaise". For the Dijonnaise, just mix equal parts vegan mayo & Dijon mustard together, then drizzle in a bit of maple to taste. You can make it sweet/spicy to your own taste by adjusting the amount of maple/mustard you add to the mayo. 


​Serves 2

 Ingredients:

• olive oil for roasting potatoes and for sautéing sausages.
• 1 lb roasting potatoes, cut into 2-inch chunks (I used red Prince Edward Island Potatoes)
• 1 tbsp lemon juice
• 2 of your fav vegan sausages, sliced or chunked 
• 4 cloves of garlic, chopped
• 1/2 can white cannellini beans, drained and rinsed
• 1/2 cup veg stock
• 1 large bunch of kale or chard 
• salt and pepper

Method

1. Toss potatoes with olive oil, salt, pepper & lemon juice. Dump onto a baking sheet and roast for 20-30 minutes, tossing around a few times until golden brown.
2. When the potatoes are almost done roasting, heat a swirl of olive oil in a pan. Add veggie sausage and sauté for a few minutes until browned. 
3. Add chopped garlic & stir around another couple minutes.
4. Add white beans, kale & veg stock. Season with s&p. Cover with a lid for a few minutes.
5. Remove lid, toss around until liquid has evaporated and greens are wilted.
6. Toss roasted potatoes with sausage, bean & kale mixture. Season with more salt and pepper to taste.
7. I like to serve this with a wedge of fresh lemon and Maple Dijonnaise. (Stir together equal parts Dijon mustard & vegan mayo. Then stir in a bit of maple syrup to taste.) A sprinkle of fresh parsley or other soft herbs is a nice finishing touch but optional.

​

I teamed up with Fresh Start Fauxmage to bring you this Shepherd's Pie recipe, and I'm pumped to share it with y'all.  Every now and again I make something and I'm just like....DAMN this is good. This Shepherd's Pie falls into that category. I developed this recipe to utilize their popular "Everything Bagel" Fauxmage. It's what flavours the mashed potato topping, and let me tell you.... it's SO good. Creamy cheesy mashed potatoes and a rich, flavourful lentil & mushroom base. I think it's the best Shepherd's pie I've ever had to be honest. I really wanted to develop the rich flavour you'd find in a meat version of Shepherd's Pie and I do think I achieved my goal with this recipe. I did that by trying to build complexity. You might look at the ingredients and think does a tsp of soy sauce really need to be added? It would still be good I'm sure but I have always found layering different flavours makes a difference...so that's how I cook. This recipe calls for red wine, a bit of soy sauce, maple, smoked paprika, fresh rosemary and a splash of good quality balsamic vinegar. (A better quality balsamic will have more sweetness, lower quality ones tend to be more acidic) Anyway, onto the recipe...if you make it, I hope you love it as much as I do. 

💜🌱

Trisha