love & scones

There is so much love in the air: not only did my little brother get engaged last week, today the ladies are celebrating the nuptials of our good friend at her bridal shower! I am feeling the romance while making my favorite vegan spelt scones and biscuits to share at the tea party. It’s been a long time since these goodies have made an appearance in my kitchen- so long in fact that I forgot some of my key ingredients (oat bran and ground nuts- sorry ladies!). But I’ve resolved to not forget about these goodies again.

But be warned: these scones just might be the key to someone’s heart. Bake them with love using one of the many flavor variations listed below, or invent your own for your special someone! xo raspberr scones

Raspberry Spelt Scones 


2 cups whole spelt flour
½ cup fine oat bran
½ cup ground toasted macadamia nuts
1 tbsp baking powder
pinch sea salt
1/3 cup liquid coconut oil
1/3 cup agave + ¼ cup for drizzle
¼ cup brewed tea
2 tsp vanilla extract
½ cup raspberries

  1. Preheat oven to 350° and line your cookie sheet with parchment paper.
  2. In a large bowl mix the spelt flour, oat bran, nuts, baking powder and sea salt.
  3. Measure the oil, 1/3 cup agave, tea, and vanilla into a small bowl and mix to combine. Add the liquids into the dry ingredients, and stir gently. Add the berries and stir to just combine; a few dry spots are okay.
  4. Scoop out ¼ cup batter into your hands, gently press flat, and then lay on the cookie sheets, leaving about 2 inches between the dough. Bake for 15 minutes.
  5. As soon as you remove the scones from the oven, drizzle with the remaining ¼ cup agave. Let stand on the cookie sheet for about 10 minutes, and then move to cooling racks.
  6. These stay good for a few days at room temperature, and they freeze very well.

cooking class: wholesome and easy breakfasts

last week’s class was a departure from our savory world of tempeh, pasta, mushrooms, and greens.  we’ve moved onto breakfast! i shared some quick & easy recipes to encourage folks to eat homemade wholegrains in the morning too.  both the quinoa and the oatmeal are as easy as boiling water and walking away (not too far, now), and can easily be fit into a busy morning schedule- you could even mix the ingredients the night before! The tofu takes some more work, but your protein-filled tummy will thank you at 11am!

Scrambled Tofu

from nooch, with love

with nooch, with love

(adapted from Vegan with a Vengeance by Isa Chandra Moskowitz; makes four big servings)

1 tbsp olive oil
½ cup finely chopped onion
1½ cups chopped mushrooms (white or brown)
2 to 3 cloves garlic, minced
1 package Super-Firm tofu (10oz)
¼ cup nutritional yeast flakes
1 tbsp fresh lemon juice
2 tsp ground cumin
1 tsp dried thyme
½ tsp ground turmeric
1 tsp salt
1 carrot, grated (optional)

  1. Heat the oil in a skillet until warm then add the onions. Sauté for a few minutes, then add the mushrooms and garlic and sauté for five more minutes, until garlic is well cooked. Add ¼ cup water to the pan and scrape the bottom.
  2. Crumble the tofu into big chunks with your hands into the pan. Gently mix with the vegetables and cook for about 15 minutes.
  3. Add the lemon juice and stir into the tofu and vegetables.
  4. Add the nutritional yeast, spices, and salt and mix well. The tofu should be coated with the nutritional yeast and a little bit sticky.
  5. Add in the grated carrot and stir to combine, then serve!

Mango-Coconut Oatmeal

This delicious oatmeal can be made in just a few minutes- and it is better than anything that comes from a packet. Easily substitute soy, hempmilk, or almond milk for a lower-fat, but equally tasty, breakfast bowl (makes 1 serving).

and i love this oatmeal too, so much!

1 slice dried mango
½ cup rolled oats
2 tbsp shredded coconut
1 tbsp honey
¼ cup coconut milk

  1. Chop or cut the mango into small pieces.
  2. Add the oats, mango, and shredded coconut to a saucepan and cover with just boiled water. Let stand for five minutes.
  3. Add in the honey and coconut milk. Stir well, and heat on low until warm. Add more coconut milk or water to thin, and add honey to taste.

Soft-Cooked Quinoa with Dried Fruits

This is a sweet and filling (and totally healthy) soft breakfast similar to oatmeal- which can sometimes be too heavy. This recipe is simple to make, and is even easier if you have the brown rice already made- I almost always add in the rice for some added grainy goodness. This takes only about 15 minutes to make, and it keeps for a few days too; it also works well as a side to savory grilled tofu and mixed greens. (Makes two servings). i’ve written about this deliciousness before… along with other warming breakfasts.

1 cup water
½ cup quinoa
pinch salt
1-2 tbsp maple syrup
1-2 tbsp coconut milk or soymilk
1/3 cup dried fruits (chopped figs, raisins, and/or goji berries)
1 tsp cinnamon
½ cup cooked brown rice (optional)

  1. Boil the 1 cup of water and pinch of salt. Add the quinoa, lower the heat, and cook until very soft, about 15-20 minutes (the little quinoa tails should pop out).
  2. Add all other ingredients to the saucepan and warm over low heat for just for a few minutes until hot enough to eat. Serve with extra dried fruits on top, or with nuts and seeds for crunch.