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Scookies (Scones)

Serves: ~12

Difficulty: Easy

Prep time: 8 minutes

Cook time: ~10 minutes

Who doesn’t love scones with tea? Enjoy these with jam and some Earl Grey!

2 cups all-purpose flour

3/4 cup white sugar

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup margarine

1/2 cup soy, rice, or nut milk, any variety (sweetened, vanilla, unsweetened, etc.)

Preheat the oven to 400 degrees. Grease a baking sheet, or line it with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand or cornmeal. Stir in any additional ingredients (cranberries, lemon zest/juice, poppy seeds, etc.). Gradually stir “milk” into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Place batter in 1/4 cup sized amounts onto the greased baking sheet or roll out the dough and cut into more traditional wedge shapes. Bake for 10 to 15 minutes in the preheated oven, until golden.

Notes

If you like a less muffin-like scone, reduce the liquid used in the recipe.

Keep a watchful eye while baking; the undersides of these scones may burn. Lower the baking temperature to 350-375 degrees if your oven runs a bit warmer than most.

Other tasty scone additions:

The juice and zest of one lemon and two tablespoons poppy seeds.

One teaspoon vanilla and a handful of pecans.

For a super chocolaty scone, use chocolate soy milk instead of plain, add one tablespoon of cocoa powder and a handful of chocolate chips.

Half a cup of blueberries (fresh or frozen).

The juice and zest of one orange and a handful of dried cranberries.

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Easy Minestrone

Serves: 4-5

Difficulty: Easy

Prep time: 8 minutes

Cook time: 30-40 minutes

Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal.

2 medium carrots, chopped

1 celery rib, thinly sliced

1 small onion, chopped

1 garlic clove, minced

2 teaspoons vegetable oil

3 cups water or veggie broth

1 can, 14.5 oz, stewed or diced tomatoes, undrained

1 can, 14.5 oz, kidney beans, drained and rinsed slightly

¾ tsp dried basil

1 cup spinach, fresh or frozen

2/3 cup cooked pasta, any shape

salt and pepper to taste

In a saucepan, sauté carrots, celery, onion and garlic in oil for 5 minutes. Add water/broth, tomatoes, and beans; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Notes

Sauté one cup chopped cabbage with the carrots, celery and onion for some added texture and fiber.

Italian stewed tomatoes would add a nice layer of flavor.

This soup would be great with or without the pasta; for even more fiber, try using a whole-wheat variety.

If available in your area, you can try substituting edamame (green soy beans) instead of the kidney beans.

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Apple Crisp

Serves: 6

Difficulty: Easy

Prep time: 8 minutes

Cook time: 30-40 minutes

4 cups sliced apples

1 teaspoon ground cinnamon

1/2 cup water

1 cup white sugar

1/2 cup vegan margarine

3/4 cup all-purpose flour

1/2 cup oats (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples. Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.

Notes:

You can use apple pie spice or a touch of nutmeg for flavor.

You can make individual servings by splitting up the ingredients into ramekins; just bake for about 25 minutes.

Try adding raisins or dried cranberries to the apples for more sweetness and texture.

If you like nuts, try adding some chopped walnuts or almonds to the topping.

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Aloo Phujia

Serves: 4

Difficulty: Easy

Prep time: 8 minutes

Cook time: ~25 minutes

Indian food at home couldn’t be easier. This dish has a nice spicy kick!

1 onion, chopped

1 tbs vegetable oil

1 pound potatoes, peeled and cubed

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 tomatoes, chopped

Lightly brown onion in oil in a skillet over medium-high heat. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Notes

Adjust the spices to your level of flavor/heat.

Precooking the potatoes for a few minutes in the microwave or dicing them smaller may help speed the cooking process.

Tastes great with a side of rice or served with a tortilla or pita.

Add chopped green or red pepper for an extra layer of flavor.

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Bruschetta

Serves: 2-4

Difficulty: Easy

Prep time: 5 minutes

Appetizer or snack? You decide!

2-4 slices of crusty bread, toasted

1 tomato (or two roma tomatoes) chopped

4 leaves fresh basil, chopped

2 tsp olive oil

1 clove garlic

salt and pepper to taste

Cut garlic clove in half and rub on the lightly toasted bread. Mix tomato, basil, olive oil, salt and pepper together and spoon onto bread. Enjoy!

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Portobello Burgers

Serves: 4

Difficulty: Easy

Prep time: ~20 minutes

Cook time: ~20 minutes

Sometimes you feel like something other than soy. This twist on the usual proves itself to be tasty and filling.

4 portobello mushroom caps

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon minced garlic

salt and pepper to taste

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.

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Pico de Gallo

Serves: 6-8

Difficulty: Easy

Prep time: 5-8 minutes

Chips and dips!

1 medium onion, diced

1 large tomato (or 3-4 Roma tomatoes), diced

1 rib celery, diced small

1 jalapeño, diced small (adjust depending on desired heat level)

¼ cup chopped cilantro

juice of one lime (or 3-4 key limes)

1 tsp salt (or to taste)

Combine all ingredients and enjoy!

Notes:

Add a few spoonfuls to freshly mashed avocado for delicious guacamole.

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Ratatouille

Serves: 4

Difficulty: Easy

Prep time: 5-8 minutes

Cook time: ~20 minutes

This French classic is easier than you might think! Add your favorite veggies for a great dinner served over rice, couscous or with pasta on the side.

1 tbsp olive oil

2 tbsp minced garlic

1 large yellow onion, diced

1/2 tbsp tomato paste

1/3 cup veggie broth

1 eggplant, diced

1 medium zucchini, diced

1 green pepper, diced

1/2 cup quartered mushrooms

1 can chopped tomatoes (or 1 cup diced tomatoes, peeled and seeded)

2 tbs chopped parsley

2 tbs chopped basil

salt and pepper to taste

Heat olive oil in a skillet over medium heat. Add garlic and sauté about 1 minute. Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and cook over medium heat until it darkens and give off a sweet aroma, about 1 minute. Add broth and stir, deglazing the pan (scraping up any browned bits from the bottom of the pan). Add the eggplant, zucchini, mushrooms and green pepper and simmer until the veggies are tender but not falling apart, 10-12 mins. Stir in the tomatoes and continue to simmer until the tomatoes are heated through, about 2-3 mins. Add the parsley and basil; season with salt and pepper to taste. Serve.

Notes:

You can try using cooking wine or dry sherry to deglaze the pan.

Dried herbs can be substituted (~1 tsp each), but add them with the veggies instead of at the end of the recipe to allow the flavors to develop.

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Zucchini Nut Muffins

Serves: ~12

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch!

1 cup whole wheat flour

1 cup unbleached white flour

1/4 tsp salt

2 tsp baking powder

1/2 cup currants or coarsley chopped dried cherries

1 1/2 cups grated zucchini

1/2 cup chopped walnuts

1 tsp ground cinnamon

3/4 cup vanilla soymilk (or almond or rice)

1 tbsp apple cider vinegar

1/4 cup oil

1/3 cup maple syrup

1/2 cup apple sauce

Preheat oven to 375. Mix first eight ingredients together in a medium mixing bowl. Combine soymilk and vinegar, and let sit for 5 minutes. Add the oil, apple sauce, and maple syrup to the soymilk/vinegar mixture and mix well. Combine with dry ingredients and stir until batter is smooth. Lightly oil a 12-section muffin tin. Spoon the batter into the muffin sections and bake for 30 minutes until golden brown. Remove and allow to cool.

Notes:

Substitute different types of nuts and dried berries to suit your needs/tastes.

Tastes great with vegan margarine and jam.

No zucchini? Grated carrots might be a good change!

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Kitchen Sink Burritos

Serves: ~4

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around!

2 tsp olive oil

2 russet or 6 Yukon gold potatoes

1 small to medium-sized onion, medium dice

1 green pepper, medium dice

1 can (15 oz) black beans (with or without spices)

1 tsp ground cumin

½ tsp chili powder

salt and pepper to taste

Bake or microwave the potatoes until they are almost tender. When cool enough to touch, cut the potatoes into a medium dice. Heat the olive oil in a large saucepan over medium heat. Add the onions and green peppers; saute until tender, about 5 minutes. Stir in potatoes and cook to desired tenderness. Season with cumin, chili powder, salt, and pepper. Add the black beans and cook until heated through. Serve on a warmed tortilla or with chips.

Notes:

Get creative! Add frozen corn or spinach; chop up zucchini and sauté with the onions and peppers.

Cook up any leftover veggies with the onions.

Add garlic or cayenne pepper for an extra kick.

This is good with or without the potatoes.

Add vegan cheese, lettuce and tomatoes as toppings.

Try this recipe with leftover rice (you know you have some from that Thai food takeout).