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Showing posts from June, 2013

Coconut Ginger Scones

  1 -1 ½ cups spelt flour 1 cup all purpose flour ¾ cup almond meal flour ¾ cup coconut flour 1 ½ cups shredded coconut, unsweetened 3-4 tablespoons turbinado sugar/honey/agave 2 tsp baking powder ¼ tsp sea salt ½ cup coconut oil, melted 1 ½ cups almond milk 1 tsp vanilla extract ½ cup crystallized ginger, diced Combine 1 cup of the spelt flour with other flours, use a fork to break up lumps of almond meal or coconut flour if they are present. Add coconut, sugar (if using), baking powder, sea salt and combine. Add coconut oil, almond milk, vanilla and honey/agave (if using) to dry mixture and combine with a wooden spoon. Knead dough for 1 minute on a floured surface or in the mixing bowl, adding the remaining ½ cup spelt flour as needed to form dough that is tacky but does not stick to your hands. Gently mix in ginger pieces. Divide dough into four pieces. Shape each piece into a round disc 1” thick and cut each disk into 4-6 wedges. Bake at...

Edamame and Black Bean BBQ Salad

Summer is finally here! Well, officially summer arrives in a few weeks but with the recent heat wave I have sunshine, sandy beaches and BBQs on my mind. Despite how fun it is to get together with friends and family to enjoy the outdoors, it does present a question. What can a vegan/vegetarian/gluten free/dairy free/etc. person eat at these events? When I go to BBQs I usually bring some version of this salad (see Salad Options below). The combination of edamame, black beans and vegetables is a complete meal in itself (in case there's nothing else I can eat at the party that fits into my vegan lifestyle) but the salad also works well as a side dish. Most of the ingredients are familiar enough and the bright colors enticing enough that most meat eaters will try it too! Edamame and Bean BBQ Salad One 12 oz. bag frozen shelled edamame, thawed Half of a 16 oz. bag frozen corn, thawed 1 can black beans, drained and rinsed 1 red, yellow or orange bell pepper, diced ...