Chocolate Raspberry Brioche Buns: Recipe #240

These are bites of pure heaven. Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.

We decided to bake instead of fry these, and to put chocolate + raspberry together instead of separating them.

Which brings up a great insight about how to make decisions. If you’re stuck on something, take a moment to sit quietly, be with your breath, and feel your body. Allow yourself to be present with whatever emotions or sensations come up.

Trust that you already know what to do, and trust the decision to reveal itself. It doesn’t have to be the “right” decision. Just pick something, go with it, and learn.

Thanks to Paul for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($6.50 for 18 filled buns)

1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.01
1/3 cup hot soy milk (heat for 30 seconds in the microwave to reach 140F) – $0.12
1 1/2 cup white flour – $0.24
1/2 cup white whole wheat flour – $0.09
2 tbsp brown sugar – $0.06
3/4 tsp salt – $0.03
2 eggs – $0.58
Knead 10 minutes
1/2 cup Miyoko’s vegan butter, softened – $1.24
Knead 5 minutes
Fridge O/N
16 raspberries – $2.50
16 small-ish chunks of dark chocolate – $1.00
Rise 15 minutes warm place
Soy wash
Bake 350 20 mins

Directions for Chocolate Raspberry Brioche Buns

1. In a small, non-metal bowl, mix the yeast, 1 tsp brown sugar, and warmed soy milk. Stir gently to combine and let it sit for 5 minutes to form a thick foam on top of the liquid.

In a large metal bowl, mix together the flours, 2 tbsp brown sugar, and salt. Mix the eggs into the yeast mixture, then pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until it comes together into a ball, then knead by hand for 10 minutes until it’s nice and smooth.

Next, add the vegan butter, squish it in with your hands and enjoy the magnificent sound, then knead for 5 more minutes. It will be lovely and soft, and it’s ok if it’s a bit sticky.

Put the dough into a plastic bowl, cover, and refrigerate overnight.

2. The next morning, put the dough on a lightly floured board and knead it a few times to get the air out. Use a sharp knife to cut it into 18 equal-sized pieces and shape each one into a ball.

Wash and dry your raspberries, and prepare your chocolate chunks. Flatten each ball into a disc, put a chocolate-stuffed raspberry in the middle, and fold the dough up around the raspberry. Pinch the dough together and gently roll it back into a ball, with the surprise nicely tucked inside. Repeat for each of the 18 balls.

Put the stuffed balls on a parchment-lined baking sheet, cover with cling wrap or a damp tea towel, and let them rise in a warm place for 15 minutes.

3. When the buns have doubled in size, brush them with some extra soy milk, then bake at 350F for 16-20 minutes until they’re nice and golden brown.

Cool for a few minutes, then serve your chocolate raspberry brioche buns warm, with plant-based whipped cream and dusted with icing sugar if you like. Celebrate your decision to make these delicious treats! ❤️

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Lemon Strawberry Cupcakes: Recipe #239

Citrus + berries is a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.

As we savor this recipe, let’s also take a second to remember that every piece of food we put in our mouths is a gift from the whole universe. We give thanks for all the soil, and plants, and sunshine, and rain, and farmers, and grocery store workers who came together to produce each little bite that nourishes us.

Thanks also to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($18 for 12 cupcakes)

Cupcakes:
3/4 cup brown sugar – $0.39
1 cup soy milk – $0.37
1/4 cup coconut oil – $2.20
1 tsp vanilla – $0.20
2 lemons, juiced and zested – $0.40
1 1/2 cups flour – $0.74
1 tsp baking powder – $0.02
1/4 tsp baking soda – $0.01
1/2 tsp salt – $0.03

Icing:
1 cup strawberries – $2.50
3/4 cup coconut oil – $6.60 (or use margarine if you want to save money!)
4 1/2 cups icing sugar – $3.96
1 tsp vanilla – $0.20

Directions for Lemon Strawberry Cupcakes

1. In a large bowl, whisk together the brown sugar, soy milk, and coconut oil very well, then add in the vanilla, lemon juice and zest. Next, mix in the flour, baking powder, baking soda and salt. Stir together just until it’s combined, without overmixing.

Scoop the batter evenly into 12 paper-lined muffin tin cups. Bake at 350F for 16-18 minutes until they spring back to the touch and an inserted toothpick comes out clean. Cool on a cooling rack.

2. Make the icing: blend the strawberries up in a blender, then transfer them to a large bowl, add the coconut oil or margarine, and beat with an electric mixer. Add the icing sugar in small amounts as you beat the mixture, then add the vanilla in. Refrigerate to set the icing if it’s too runny.

Once the cupcakes are cooled and the icing is set, spread the icing on top of the cupcakes. Then enjoy your lemon strawberry cupcake on behalf of all the wonderful beings who helped you make it! 🧁❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Oatmeal Drop Scones: Recipe #232

Imagine a cross between porridge and pancakes, and you’ve got oatmeal drop scones! We added blueberries in for a bit of brunchy festiveness. You do have to soak the oats overnight, but other than that it’s quick to whip these up. Thanks to Paul Hollywood’s recipe for inspiration.

And thank YOU for being part of our delicious, planet-saving family!

Ingredients ($2 total for 2 dozen drop scones)

1-2/3 cups soy milk – $0.64
1 tbsp apple cider vinegar – $0.27
1-1/2 cups oats – $0.18
3/4 cup self-raising flour (or 3/4 cup white flour + 1 tsp baking powder + 1/2 tsp salt) – $0.12
1 tsp baking soda – $0.01
2 tbsp honey – $0.28
1 egg, beaten – $0.29
1/4 cup soy milk – $0.09
1 tbsp Earth Balance margarine for greasing the griddle/frying pan – $0.15

Directions

1. In a medium bowl, mix together the soy milk and apple cider vinegar and allow it to curdle at room temperature for 2-3 minutes. Next, stir in the oats, cover, and leave in the fridge overnight for the oats to soak in the buttermilk.

The next morning, add the flour and baking soda to the oat mixture and stir to combine. Add in the honey, egg, and soy milk, mixing well to combine. It should be a very thick and creamy consistency. You can add a bit more soy milk if it’s too dry. Then stir in any blueberries, chocolate chips, or other ingredients you’d like to flavor the batter (optional).

2. Heat a griddle to 350F or a pan to medium heat. Spread some of the margarine over the griddle, then drop scoops of batter all around the griddle, leaving some room between each scone. Flip after about 2-3 minutes (or when the edges look dry and the underside looks golden) to cook the other side for another 2 minutes or so. Remove from the griddle and keep hot in a gently warmed oven while you cook the remaining scones.

3. Serve the oatmeal drop scones hot with peanut butter and jam, butter and syrup, or enjoy them plain with your favorite morning beverage.

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Detox Smoothie: Recipe #229

I drink this detox smoothie most mornings now. It’s a wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy. As another boost to your day, here is an easy 2-breath exercise from Plum Village that brings me back to a calmer place of rest and healing:

Breathing in, I know I am breathing in
Then breathing out, I smile
Breathing in, I know I have a body
Then breathing out, I relax my whole body

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours, because if we don’t have a planet to live on, nothing else matters.

Ingredients ($2 per smoothie)

1 banana – $0.19
1/4 cup frozen blueberries – $0.50
1 orange, freshly squeezed – $0.49
1 tsp powdered wheat grass/spirulina (e.g. Amazing Greens powder) – $0.25
1/4 cup non-dairy yogurt – $0.31
1/4 cup soy milk – $0.09

Directions

1. First, gather all your ingredients together and put them lovingly into your blender. Then, enjoy all the colors and textures you have assembled.

2. Next, blend your ingredients several times until the mixture is smooth. Pause to stir or add a bit more soy milk if the blender gets stuck. When it’s to your liking, pour into your favorite glass or mug. Finally, enjoy your detox smoothie!

Sustainability Score (explained here)

  • Time to make: 3 = >1 hour
  • Servings: 1 = < 3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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Detox Smoothie

maitridojo
A wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy.
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1

Equipment

  • Blender

Ingredients
  

  • 1 banana
  • 1/2 cup frozen blueberries
  • 1 orange
  • 1 tsp powdered wheat grass/spirulina e.g. Amazing Greens powder
  • 2 tbsp non-dairy yogurt
  • 1/4 cup soy milk

Instructions
 

  • First, gather all your ingredients together and put them lovingly into your blender. Then, enjoy all the colors and textures you have assembled.
  • Next, blend your ingredients several times until the mixture is smooth. Pause to stir or add a bit more soy milk if the blender gets stuck. When it’s to your liking, pour into your favorite glass or mug. Finally, enjoy your detox smoothie!

Notes

Sustainability Score (explained here)

  • Time to make: 3 = >1 hour
  • Servings: 1 = < 3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!
Keyword dairy-free, fruit, greens, plant-based, smoothie, superfood

Strawberry Coconut Bread Pudding: Recipe #225

I had never tasted bread pudding before this, and now it’s one of my new favorite treats. This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess. It was inspired by a recipe in Isa Does It, a loaf of homemade challah bread, and some extra strawberries we had in the fridge.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 for 9 servings in a 8×8″ pan)

6 cups cubed challah bread – $3
1 cup soy milk – $0.37
1 cup coconut milk – $1.49
3 tbsp cornstarch – $0.30
1/2 cup brown sugar – $0.26
2 tbsp lemon juice – $0.20
1 tsp vanilla – $0.20
2 cups sliced strawberries – $2.49

Glaze:
1 cup icing sugar – $0.88
1 tbsp soy milk – $0.02
1-2 tsp vanilla – $0.20
1 tbsp coconut oil – $0.55

Directions for Strawberry Coconut Bread Pudding

1. Cut up the bread and put it in a large bowl. In a small bowl, mix together the soy milk, coconut milk, cornstarch, brown sugar, lemon juice, and vanilla, then pour this over the bread and mix to coat. Let it sit for 15 minutes to soak in and get all soft and moist. Then mix in the strawberries.

2. Press the mixture into an 8×8″ pan greased with a bit of margarine, then bake at 350F for 30 minutes. The top will be a nice golden brown.

3. In a small bowl, mix the icing sugar, soy milk, vanilla, and coconut oil, then drizzle over the pudding when it has cooled for a few minutes. Serve your strawberry coconut bread pudding warm, and savor each marvelous mouthful! 🙂

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 15/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Apricot Plum Cobbler (Plant-Based): Recipe #222

Would you believe I’ve made it through 43 years on this planet without ever making a cobbler? And I don’t remember ever eating one either. What is a cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which sounds spectacular! We had some soft summer fruit to use up, so we adapted a peach raspberry recipe from the fantastic book Isa Does It to make our apricot plum cobbler. Yum!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($10 for one 8×8″ pan = 9 servings)

Fruit filling:
2 cups apricots, quartered – $3.00
2 cups plums, quartered – $3.00
1 nectarine, sliced – $0.99
1 lemon, juiced – $0.20
1/2 cup brown sugar – $0.26
2 tbsp cornstarch – $0.20
2 tbsp flour – $0.02
1/4 tsp salt – $0.01

Biscuit dough:
6 tbsp soy milk – $0.14
1 tbsp apple cider vinegar – $0.27
1-1/2 cups white whole wheat flour – $0.26
1-1/2 tsp baking powder – $0.05
1/2 tsp salt – $0.03
3 tbsp brown sugar – $0.09
2 tbsp coconut oil – $1.10
2 tbsp margarine – $0.31
1 tsp vanilla – $0.20

Directions for Apricot Plum Cobbler

1. Bake the fruit: Mix all the fruit filling ingredients together and spread out in a greased 8×8″ pan. Cover with foil and bake at 425F for 20 minutes.

While that’s baking, make the biscuit dough: In a small bowl, mix the soy milk and vinegar. Let it sit for a minute or two to curdle. In a large bowl, mix the flour, baking powder, salt, and brown sugar together. Add the coconut oil and margarine into the dry ingredients and rub it together with your fingers until it turns into crumbs. Mix the vanilla into the curdled soy milk, then add all the wet ingredients into the dry ingredients and mix into a ball of dough. Separate the dough into 9 even balls.

2. Take the baked fruit out of the oven, remove the foil, and drop the biscuit dough balls on top of the fruit. Bake again, uncovered this time, for another 20 minutes. The biscuits will get golden brown when it’s done, and the fruit mixture will bubble up. Remove the cobbler from the oven.

Use a large spoon to scoop out a whole biscuit and all the fruit underneath it into a bowl. Serve your apricot plum cobbler warm as is or with non-dairy yogurt/ice cream. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Mappleberry Muffins: Recipe #221

Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada. And no animals were harmed in making them! We polished these off for breakfast over a couple of days. Hope you enjoy them too.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 for 12 muffins)

1 1/4 cup flour – $0.20
2/3 cup whole wheat flour – $0.12
2 1/2 tsp baking powder – $0.04
1/2 tsp salt – $0.03
1 cup rolled oats – $0.12
3/4 cup brown sugar – $0.39
1 tsp vanilla – $0.20
1/3 cup maple syrup – $1.43
3/4 cup soy milk – $0.28
1/2 cup almond milk yogurt – $0.67
1/3 cup canola oil – $0.22
1 1/4 cup frozen blueberries – $1.25
1 apple, grated, with skin – $0.29

Directions for Mappleberry Muffins

1. In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar. In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil. Add the wet mixture into the dry ingredient bowl and mix just until combined. Then fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!

2. Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like. Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean. Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Paqa’s Scottish Scones: Recipe #211

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 for about 18 scones)

2 cups flour – $0.32
1 tbsp baking powder – $0.03
1/2 tsp salt – $0.03
1/2 cup cold margarine – $1.24
2/3 cup soy milk – $0.25

Directions for Scottish Scones

1. In a medium bowl, mix together the flour, baking powder, and salt. Quickly cut the cold margarine in with a knife until the mixture resembles coarse crumbs. Then stir in the soy milk quickly with a fork and mix until the dough follows the fork around the bowl.

2. On a lightly floured surface, turn out the dough and knead it quickly about 8-10 times, handling it gently. Pat the dough out to 1/2″ thickness and cut circles out with a 2″ round cutter or glass, using a straight-down-then-twist motion. Place on a parchment-lined baking sheet, setting them apart for crusty biscuits or close together with the sides touching for softer ones.

3. Bake at 450F for 12-15 minutes until they start to separate in the middle and are lightly golden. Serve hot from the oven with dairy-free whipped cream, your favorite berries, or just some jam or honey.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Homemade Waffles with Berries: Recipe #207

Here’s another favorite recipe to make with fresh berries. Waffles originated in Belgium and are now enjoyed around the world. The process is not that different from making pancakes, but you’ll need a waffle attachment for your griddle, or a waffle maker. Homemade waffles are a wonderful weekend treat!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 for 8 waffles plus toppings)

2 eggs – $0.58
2 cups soy milk – $0.74
1/4 cup canola oil – $0.19
1/2 tsp vanilla – $0.10
1 tbsp brown sugar – $0.03
1 cup white flour + 1 cup whole wheat flour – $0.32
4 tsp baking powder – $0.06
1/4 tsp salt – $0.03
Canola oil spray for the waffle iron – $0.15

1/2 cup fresh blueberries or strawberries – $2.00
Tub of non-dairy whipped cream – $2.99

Directions for Homemade Waffles

1. In a large bowl, beat the eggs until they’re light and frothy. Add in the soy milk, 1/4 cup canola oil, vanilla, brown sugar, flours, baking powder, and salt. Mix just until smooth. Wash all the berries and slice the strawberries.

2. Preheat your waffle iron to about 350F and spray both sides with the canola oil spray. Spoon the waffle batter into one side of the griddle, filling each one up just until the mold is covered. Close the lid so the top of the mold closes down over the batter, and cook for about 5 minutes. You’ll know they’re ready when you can lift the top up gently and the waffles are golden brown and fall away from the mold.

Serve your homemade waffles hot with fresh berries and (if desired) non-dairy whipped topping and/or maple syrup. Yummy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Berry Yogurt Granola: Recipe #206

When fresh blueberries and strawberries are in season, this is a fun and healthy way to start your day. We used store-bought granola because I can’t seem to make it without burning it. Pair the granola with your favorite (non-dairy) yogurt and summer berries, or any other fruit you enjoy. It’s a complete breakfast ready in 5 minutes – hooray for berry yogurt granola day!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1.50 per serving)

1/4 cup granola – $0.20
3 – 4 tbsp (non-dairy) yogurt – $0.31
1/4 cup fresh blueberries or strawberries – $1.00

Directions for Berry Yogurt Granola

1. Gather your ingredients. Wash all the berries and slice the strawberries. Open the granola box and the non-dairy yogurt container. Enjoy the beautiful colors of the berries that you’re about to eat.

2. Grab a cute little bowl, add your yogurt, put some berries on top, and sprinkle granola over top of that. Or arrange the layers in any order that is pleasing to you. 🙂

This is also a fun breakfast for kids to assemble themselves, like a breakfast bar where you get to customize your own dish.

And that’s it – a super easy berry yogurt granola. Savor the yummy gift of a fresh, healthy treat to start or end your day! Who says you can’t have breakfast any time of day? Lots of love from my bowl to yours.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = 1-3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!