Plant-Based Cinnamon Rolls: Recipe #243

These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration.

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

Ingredients ($3.50 for a pan of 9 rolls)

Dough:
1 tbsp active dry yeast – $0.15
1 tbsp brown sugar – $0.03
1/4 cup hottest tap water – free
2 cups flour – $0.32
1 cup whole wheat flour – $0.16
1/2 tsp salt – $0.03
3 tbsp + 3 tbsp + 2 tbsp Earth balance margarine – $1.24
1 cup vanilla soy milk – $0.37

Filling:
1/2 tbsp cinnamon – $0.09
1/4 cup brown sugar – $0.13

Icing:
1 cup powdered sugar – $0.88
1 tbsp soy milk – $0.02

Directions for Plant-Based Cinnamon Rolls

1. In a small non-metal bowl, mix the yeast, 1 tbsp sugar and hottest tap water. Let it sit for 5 minutes to form a thick foam on top. In a large metal bowl, mix the flours and salt.

When the yeast is ready, add it to the flour mixture along with 3 tbsp softened margarine and 1 cup soy milk. Bring it together into a ball and knead it for a couple of minutes.

Cover with cling wrap and leave it to rise in a warm place for 1 hour to double in size.

2. On a lightly floured surface, roll out the dough into a long rectangle-ish shape. Brush with 2 tbsp melted margarine, then sprinkle the cinnamon and 1/4 cup brown sugar evenly over the surface.

Roll it up tightly with the long side facing you, rolling it away from you to make a nice spiraled log. Slice it up into 9 pieces and put them into a greased 8″ glass baking dish.

Cover with cling wrap and let it rise in a warm place for 1/2 an hour.

3. In a small bowl, mix the powdered sugar with 1 tbsp soy milk. Bake the cinnamon rolls at 350F for 25 minutes. Let them cool for a few minutes, then drizzle with the icing and cut them up to enjoy warm from the oven. So good!

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 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!

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!

Dark Chocolate Peanut Butter Cupcakes (Vegan): Recipe #236

How can a cupcake help me become enlightened, you might ask? Or maybe you didn’t ask, but now you’re curious. Zen master Thich Nhat Hanh talks about how we can all become “part-time Buddhas” whenever we take a moment to enjoy a mindful breath, a smile, a mindful step, or… a thoroughly savored bite of cupcake! These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening. 🙂

Thanks to Isa for inspiration, and thanks to you all for being part of our delicious, mindful, planet-saving family!

Ingredients ($14 for 24 cupcakes)

Cupcakes:
2 cups soy milk – $0.74
2 tsp apple cider vinegar – $0.20
1 1/2 cups brown sugar – $0.79
2/3 cup coconut oil, warmed to liquid – $5.50
3 tsp vanilla – $0.60
1 cup flour – $0.16
1 cup white whole wheat flour – $0.18
2/3 cup cocoa powder – $0.73
1 1/2 tsp baking soda – $0.03
1 tsp baking powder – $0.02
1/2 tsp salt – $0.03

Icing:
1/2 cup smooth peanut butter, room temperature – $1.16
1 tsp vanilla – $0.20
2 1/2 cups icing sugar – $2.20
1/4 cup soy milk – $0.08
2 tbsp coconut oil – $1.10

Directions

1. Make the cupcakes. In a large bowl, mix the soy milk and vinegar and let it sit for 5 minutes to curdle and get thick. Then mix in the brown sugar, coconut oil and vanilla. Whisk until it gets foamy.

Next, in a separate bowl, mix the flours, cocoa, baking soda, baking powder, and salt. Then pour the dry ingredients into the wet ones and mix just until they’re combined. It will be a little bit lumpy and that’s ok.

Scoop the batter into 24 paper-lined muffin tins and bake at 350F for 18 minutes. Remove the cupcakes from the muffin tins and cool on a rack.

2. While the cupcakes are cooling, make the icing. Mix the peanut butter, vanilla, icing sugar, and soy milk in a large bowl. Use a fork or an electric beater (if you have one) to combine it all together. Then add the coconut oil and keep mixing until it’s very smooth. Finally, cover the bowl and refrigerate for half an hour to firm up a bit.

3. Once the cupcakes are cool and the icing is chilled, spread the icing on the cupcakes either with a knife or using a piping bag and fancy tip. Enjoy your moment of enlightenment, savoring the darkness of the chocolate against the sweet, creamy icing. 😍

Any leftover dark chocolate peanut butter cupcakes freeze well for future mindful moments too!

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!

Pasta with Cheezy Lentil Sauce: Recipe #230

Everyone here loves pasta. But as delicious as it is, I can get bored making the same tomato sauce, beans, and greens variety all the time. So I keep trying to come up with variations that are interesting and totally yummy, like this cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner. It’s inspired by Isa Does It‘s Lentil-a-roni.

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 ($9 for a large pot)

3/4 cup raw cashews, soaked overnight in water for extra creaminess – $1.50
1 1/2 cups cooked brown lentils – $0.69
1 1/2 cups vegetable broth – $0.75
2 tbsp olive oil – $0.20
4 cloves garlic, finely chopped – $0.15
1 tsp salt – $0.05
1 tsp oregano, 1 tsp basil – $0.56
Black pepper to taste
28-oz can crushed tomatoes, blended for extra smoothness – $1.59
1 tbsp brown sugar – $0.03
1 tbsp Worcestershire sauce (optional) – $0.10
1-2 lbs green and yellow beans – we picked these free from the farm
1 lb of your favorite pasta – $2.99

Directions

1. Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.

Cook the lentils according to package directions (I would usually use a 3:1 ratio: boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.

Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.

2. Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.

Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid/pepper.

3. While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.

Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

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: 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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Pasta with Cheezy Lentil Sauce: Recipe #230

maitridojo
A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Cook Time 1 hr
Plus soaking the cashews 1 d
Total Time 1 d 1 hr
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Blender

Ingredients
  

  • 3/4 cup raw cashews soaked overnight for extra creaminess
  • 1 1/2 cups cooked brown lentils
  • 1 1/2 cups vegetable broth
  • 2 tbsp olive oil
  • 4 cloves garlic finely chopped
  • 1 tsp salt plus black pepper to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 28 oz can crushed tomatoes blended for extra smoothness
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (optional)
  • 1-2 lbs green and yellow beans
  • 1 lb your favorite pasta

Instructions
 

  • Prepare your ingredients. Soak the cashews overnight (or for at least 2 hours) in water at room temperature, then drain the water. This will make the cashews soft and easy to blend.
    Cook the lentils according to package directions (I would usually boil 1 1/2 cups of water for 1/2 cup dry lentils). Wash and trim your green and yellow beans.
    Blend the cashews and vegetable broth together in a blender until it’s very smooth with no chunks.
  • Make the sauce. In a large pan over medium high heat, cook the garlic, salt, oregano and basil together in the olive oil for 2-3 minutes until the garlic starts to brown. Next, add the lentils and mix well. Use a fork to mash up some of the lentils.
    Add in the blended tomatoes and cook for about 5 minutes, stirring frequently. Then add in the cashew mixture and keep cooking for 3-5 minutes more until it’s as thick as you like. Taste and adjust for salt/sugar/acid.
  • While the sauce is cooking, bring a large pot of water to a boil, then add in your pasta. Set a timer according to package directions for how long the pasta will need to boil. When about 7 minutes of cooking time are left on the timer, add the green beans into the water with the pasta.
    Drain the pasta and green beans, then pour the sauce over it and give it a good through mixing. Grab yourself a bowl of comforting, nourishing deliciousness!

Notes

 
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: 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 comfort food, dairy-free, pasta, plant-based

Plant-Based Camping

We just got back from nine days of camping in a tent, and boy did it feel good to get home to a comfy bed. It was a fun challenge to plan, prepare, pack, and cook all our own food though. I’m very grateful for our little gas camp stove.

This year we decided to go plant-based instead of bringing the usual hot dogs, bacon, eggs, milk, and burgers. I didn’t hear any complaints! Here are some of the things we made below. We improvised the rest from leftover meals and ingredients we had on hand.

Of course the mountains, rivers, meadows, and forests were incredibly beautiful and healing too. Hope you find these recipes helpful if you get out on your own nature adventure!

Coconut french toast with crusty fluffy bread (baked before the trip and frozen), blueberries, plums and vegan sausages

Teriyaki tofu stirfry with noodles and greens

Plant-based burgers with homemade buns (baked before the trip and frozen), green beans and melted chocolate fondue with bananas, marshmallows and graham crackers

Banana peanut butter chocolate chip oatmeal cookie pancakes for a special morning treat

Restorative coconut ginger dal after a long day

Lunch while hiking: trail mix, chocolate zucchini muffins (baked before the trip and frozen, using flax seeds instead of eggs in the batter), apples and oranges, veggie chips, protein and fruit bars, chocolate, and tons of water

Camping chili burritos with plant-based ground meat instead of turkey

Peanut butter banana apricot sandwiches on leftover burger buns

Camping minestrone with nutritional yeast and some spinach that we managed to find half-way through the trip in a local small town

Fluffy apple pancakes near the end of the trip since apples keep pretty well

S’mores creations: straight up and in apple, orange, pancake, and bite-sized varieties

Here’s a happy camper face to brighten your day. Wishing you love, peace, and freedom from suffering in your life. Hope you enjoy your meals today!

Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: Recipe #215

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these “chocolate chip banana peanut butter oatmeal cookie pancakes” one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.

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

Ingredients ($4 for about 8-10 thick pancakes)

2 bananas, mashed – $0.38
2 tsp baking powder – $0.05
2 eggs – $0.58
1/2 tsp salt – $0.03
2 tsp vanilla – $0.40
2 tbsp peanut butter – $0.30
2 tbsp melted coconut or canola oil – $1.10
6 tbsp soy milk – $0.15
1 cup oats – $0.12
1/2 cup whole wheat flour – $0.10
1/2 cup non-dairy chocolate chips – $0.50

Margarine or cooking spray, maple syrup (optional)

Directions for Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes!

1. Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.

Let the batter sit and rest for about 10 minutes while you get the griddle ready.

2. Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.

Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.

3. Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • 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!

Megan’s Graduation Pasta: Recipe #213

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this graduation pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requested it. 🙂

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

Ingredients ($11 for a large pot to feed 5-6 people)

2 tbsp olive oil – $0.20
4 cloves garlic, minced – $0.15
1 pack pepperoni, diced – $2.99
1 x 28 oz can crushed tomatoes, blended – $1.59
1 can pinto or kidney beans (or 1 1/2 cups cooked from dry) – $0.79
1 can garbanzo beans (or 1 1/2 cups cooked from dry) – $0.79
1 package mixed pasta – $2.99
1 cup frozen peas – $0.50
7-8 leaves fresh basil, torn up – $1.10
Optional: plant-based cheese or nutritional yeast to your taste
Salt and pepper to taste

Directions for Graduation Pasta

1. In a large pot, heat the olive oil over medium high heat. Add in the garlic and pepperoni and cook for 2-3 minutes until the garlic starts to turn golden brown, then add in the blended tomatoes, followed by the kidney and garbanzo beans. Let it start to bubble, then stir and turn it down to medium low to simmer while you cook the pasta.

2. In a separate large pot filled 3/4 with water, bring it to a boil over high heat. Add the pasta and cook according to package directions. Chop your basil and prepare your optional toppings.

3. Finally, add the peas to the sauce and stir well. Drain the pasta and mix in one or two scoops of sauce to prevent the pasta from all sticking together. Call people to the kitchen and let everyone serve and decorate their own graduation pasta bowls!

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: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • 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!

Black Forest Cupcakes (Very Fudgy!): Recipe #212

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these black forest cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. 🙂

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

Ingredients ($8 for 12 cupcakes and 24 mini cupcakes)

Cupcake batter:
1 cups white flour – $0.16
2 cup whole wheat flour – $0.32
3/4 cup cocoa – $0.83
2 tsp baking powder – $0.03
1/2 tsp baking soda – $0.01
1/2 tsp salt – $0.03
3/4 cup brown sugar – $0.39
1 1/4 cup dark chocolate chunks – $1.25
1 cup soy milk – $0.28
3/4 cup canola oil – $0.56
3 eggs – $0.87
1 tbsp vanilla – $1.00
2 cups grated zucchini – $1.40

Icing:
2 tbsp apricot jam – $0.16
1 tbsp soy milk – $0.02
1/2 cup icing sugar – $0.44

Directions for Black Forest Cupcakes

1. Make the batter base: In a large bowl, mix the flours, cocoa, baking powder, baking soda, salt, brown sugar, and chocolate chips. Stir to combine. Add in the soy milk, canola oil, eggs, and vanilla and mix well.

Grate and add the zucchini to the chocolate batter, and fold it in with a spatula until the zucchini is evenly distributed throughout the batter.

2. Pour the batter into cupcake tins lined with cupcake wrappers – we filled 3 tins to make 12 large cupcakes and 24 mini cupcakes. Bake at 350F for 20 mins (large cupcakes) and then 9 mins (mini cupcakes).

Make the icing by mixing together all the ingredients for that, adding more icing sugar if you want it thicker.

3. Cool on a wire rack and enjoy your black forest cupcakes just as they are, drizzled with icing, or topped with non-dairy ice cream!

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!

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!