The Great Vegan Adventure

Let the Adventures Begin


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Lemon Poppyseed Scones

This is a recipe from Home-Cooked Vegan Comfort Food. Despite the fact that I frequent a coffee house at least twice a week, I have never tried a scone before in my life. Pitiful isn’t it? Anyway, I had no idea what I was really making, but I expected sweet. I demand something sweet in the morning with my coffee. So you could imagine my surprise when I tasted my first scone.

After mixing and kneading and baking and allowing to cool I bit into something that tasted less like a muffin and more like a biscuit. Overall I really enjoyed it. I didn’t get as much of the lemon flavor as I was expecting, but I ran out of lemons and couldn’t make the glaze to drizzle over the top of the scones. They were chewy and filling and they definitely prepared me for the long day ahead.

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“Bacon” Onion Biscuits

I think that I could put bacon in anything and B would adore it. And to be honest, I truly miss bacon. It’s my vegan kryptonite. I’ve found “bacon” bits that are similar in flavor, but they just aren’t the same. Anyway, they do satisfy most of my bacon cravings and a farm animal didn’t have to die for me to enjoy it.

This is a recipe from Home-Cooked Vegan Comfort Foods. I didn’t put in the onion because I knew B would hate it, and I was making this for him!

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Mix the vinegar with the soy milk to create “buttermilk.”

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Mix your dry ingredients together, then use your fingers to cut in the Earth Balance.

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Add the wet ingredients.

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Stir to combine, then turn out onto a floured surface. Knead the dough a few times and press until one inch thick.

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It says to cut out circles with a glass, and that’s the way my Nana always did it, but come on! I used a knife and cut it into six Portions.

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Sprinkle with a little vegan cheese and bake for 12 minutes.

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These were deeply satisfying! They had the same texture and flavor that I remembered eating as a kid in my Nana’s kitchen. They were crisp on the outside, soft and buttery on the inside and had that pop of bacon flavor from the bacon bits. The whole family enjoyed these with dinner and the next morning I poured homemade vegan pepper gravy over them for a biscuits and gravy breakfast. So delicious!


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Slow Cooker Banana Bread

This is a recipe from The Vegan Slow Cooker. Banana bread in a slow cooker? Heck yes! This sounded super easy and fast….so I thought.

It started out easy enough, grab all your ingredients.

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Then mix your ingredients together.

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Pour the batter into a greased loaf pan and put it in the slow cooker.

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Place a wooden spoon in place to allow heat to escape and not allow condensation to form on the lid.

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This was supposed to only take a few hours, but after four hours, the bread still wasn’t cooked all the way through. It was also a complete mess!

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I made this bread in a loaf pan instead of the slow cooker because I wanted to keep my slow cooker clean, but the batter overflowed the loaf pan and made a big mess of both the loaf pan and the slow cooker.

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The flavor of this banana bread was ok, but the texture was way off. It was everything that a non-vegan would expect vegan food to be like. It was gummy and kind of gross to eat. I was really disappointed with this recipe. I really wanted a bread that I could throw in the slow cooker and would come out delicious and perfect. However, I guess I will just have to continue that vegan quest because this was not the bread I was looking for.