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!

Homemade Creamed Corn: Recipe #238

I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!

And for today’s Plum Village inspiration side dish, here are four things you can say to yourself as you breathe in and out for a few mindful seconds…

I don’t want to suffer anymore. (breathe in)
If I am peaceful, the world can be peaceful. (breathe out)
I want to enjoy my life. (breathe in)
If I am happy, the world can be happy. (breathe out)

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

Ingredients ($4.50 for a big panful)

2 tbsp coconut oil – $1.10
2 tbsp flour – $0.04
1 1/4 cups coconut milk – $1.31
1 x 16 oz package of frozen corn – $1.99
Salt and pepper to taste

Directions for Homemade Creamed Corn

1. In a large pan, heat the coconut oil over medium heat. Add the flour and whisk it in. Cook and whisk constantly for a couple of minutes until the mixture turns a toasted color. Next, slowly add the coconut milk, whisking as you go. Cook and stir for about 5 minutes to thicken it up nicely into a creamy sauce.

2. Finally, add in the corn, salt and pepper. Stir well to cover all the corn with the sauce, and let it cook for a few minutes until the corn is warm. Serve your homemade creamed corn as a side dish to Korean lentils or whatever other dinner you’re enjoying. May you have a happy and peaceful meal! ❤️

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 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