recipe: soda heart bread

This is one of two recipes that I have made this year in preparation for Valentine’s Day. Once again, this bread is deliciously dairy-free. However, you can swap out the almond milk for buttermilk and vegan butter for the real stuff in a heartbeat!

Soda Heart Bread

Ingredients:

1 3/4 cups unsweetened almond milk
1 tsp apple cider vinegar
1 large egg
4 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking soda
1 tsp salt
6 tbsp vegan butter

Steps:

1. Preheat oven to 400°F. In a medium-sized bowl, add the almond milk, apple cider vinegar, and egg. Whisk until well-combined. Set aside.

2. In a large bowl, add the flour, sugar, baking soda, and salt. Mix well. Then cut in the butter and keep mixing until flour becomes crumbly. Pour the wet mixture into the dry, and once it becomes a dough that isn’t too sticky, start kneading with your hands. Flour a surface and continue to knead for a few minutes, or until the dough has an even constancy throughout. 

3. Using a cast iron skillet or baking sheet with parchment paper, place the rounded out dough on top. Then cut a heart into the middle using a sharp knife or razor blade. Place in oven, and cook for 45 minutes or until bread becomes golden brown. Remove, let cool, then eat! Serve fresh with butter, or toast and turn into sandwiches. (This can be stored in an airtight room temperature container for up to five days.)

Emory

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recipe: creamy (& vegan) roasted cauliflower soup

Who doesn’t love a hot bowl of creamy soup during the cooler months? There is something so comforting about having that little circle of warmth in front of your face, and inhaling the rich aromas that it gently gives off.

I personally have become a fan of serving soup for get-togethers. It is a nice alternative in having to come up with several appetizers for several people. The best part is that it can be made days or weeks in advance. Simply freeze it upon making it, removing it and heating it on the stove the day of the event!

Not everyone will grab a bowl, but those that do will appreciate its rich and smooth taste. Best of all, it is quick to make and incredibly healthy. I guarantee that no one will guess that it’s vegan.

Creamy (& Vegan) Roasted Cauliflower Soup

Ingredients:

2 tbsp oil
1/2 head of garlic, or at least 5 cloves
1 Spanish onion, chopped
1 medium head of cauliflower, chopped
5 cups vegetable broth
1 1/2 cups coconut (or almond) milk
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp ground thyme

Steps:

1. Heat the oil in a large pot. Remove the skin from the garlic, chop it, then press down on it with a knife to release the juices. Throw it in the pot and leave it on medium heat. 

2. While the garlic is cooking, chop the onion and cauliflower and add it to the pot as well. Then add the vegetable broth, coconut (or almond) milk, lemon juice, salt, pepper, and thyme. Bring to a boil, then reduce to medium and continue to cook for another 10 minutes. Then remove it from the burner and set it aside.

3. Very carefully, transfer the soup into a blender. Don’t add too much when it’s still hot. Blend a little bit, pour it into a new bowl or container, then blend, pour, blend, pour, etc. until the entire soup is a nice puree. From there, you can either eat it on the spot, keep it in the fridge for a few days, or freeze it for a few weeks. It’s up to you! Enjoy!

Emory

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recipe: apple berry breakfast bars

This is a recipe that you can really make your own. I will list what I used for our breakfast bars, but the berries, seeds, and butter are completely your choice! It is also a wholly vegan recipe, unless you choose butter or margarine that has dairy in it. Really, it’s just a delicious and quick alternative to a more traditional breakfast- perfect for those busy mornings when you need to grab something on the go.

Apple Berry Breakfast Bars

Makes 12 squares

Ingredients:

(For the filling:)
2 cups apples, any kind, peeled and chopped
1/4 cup maple syrup or honey
1 tsp ground cinnamon
Squeeze of lemon juice
1 cup berries, any kind (I used Saskatoon berries)

(For the bottom and topping:)
1/2 cup brown sugar, packed
1 1/4 cup large flake oats
2/3 cup all-purpose flour
4 tbsp seeds, any kind (I used Super Seeds by Blue Menu which included sunflower and pumpkin seeds)
1 tsp ground cinnamon
1/3 cup butter or margarine (I used vegan), more to grease
Pinch of salt

Steps:

1. In a medium saucepan, combine the apples, maple syrup, cinnamon, and lemon juice. Cook over medium heat until apples are soft and ingredients are well-combined, stirring often. Remove from heat and set aside.

2. Preheat oven to 350°F. In a medium-sized bowl, add the brown sugar, oats, flour, seeds, remaining cinnamon, butter, and salt. Mix until it’s all blended together.

3. Pour half of the crumble into a well-greased, square baking dish. Press down until even and flat. Then add the filling, distributing evenly as well. Spread the berries on top. Finally, top evenly with the remaining crumble mixture. Place in oven and bake for approximately 45 minutes. Let cool, then refrigerate in an airtight container. 

Emory

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recipe: four ingredient peanut butter cups

These chocolate peanut butter cups are so easy to whip up in a matter of minutes. They require no baking time- just mix, freeze, and wait.

Sure, they may not look store bought, but they are made with love and care and are much healthier. They really are so sweet and decadent, you would never guess that they were vegan. Try them yourself!

Four Ingredient Peanut Butter Cups

Makes 12

Ingredients:

2/3 cup unsweetened cocoa powder
2/3 cup maple syrup
1 cup coconut oil, melted
1/3 cup smooth peanut butter

Steps:

1. Put cocoa powder, maple syrup, and coconut oil in a blender. Blend until well combined.

2. Lay out 12 muffin cups in a muffin pan. Evenly spread a teaspoon of blended chocolate on the bottom of each muffin cup. Grab a new teaspoon, and then place a dollop of peanut butter over the chocolate. Top off the peanut butter cup with one final teaspoon of chocolate, spreading evenly on top.

3. Put in the freezer for 30 minutes. Once they have set, you can either remove the paper from the peanut butter cups immediately or leave them until you are ready to eat them. Store in the freezer or fridge in an airtight container. Enjoy!

Emory

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recipe: vegan chocolate zucchini cake

Enjoy diving into this decadent dessert that is not all that bad for your health! Hello New Year and new healthy body!

Ingredients:

(For the cake)
½ cup canola oil
¾ cup almond (or any dairy-free) milk
1 tsp vanilla extract
1 cup white sugar
1 cup unbleached all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup zucchini, shredded
dairy-free butter, to grease

(For the icing)
1 ¼ cup icing sugar
2 tbsp dairy-free butter
1 tsp vanilla extract
6 tbsp almond milk (or more depending on desired consistency)
½ cup dairy-free chocolate chips

Steps:

1. Preheat oven to 350°F. Grease an 8”x8” (or thereabouts) baking dish and set aside.

2. In a medium bowl, combine the oil, milk, vanilla extract, and sugar. Mix well.

3. In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Fold in the wet ingredients, adding the zucchini last. Stir until just combined.

4. Pour batter into the prepared baking dish and put in the oven for 30-40 minutes or until a toothpick comes out clean.

5. Meanwhile, prepare the icing. Add all ingredients to a medium saucepan and cook over medium heat until melted. Stir often and do not burn.

6. Once the cake has cooled thoroughly, top with the dairy-free icing. Yum!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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