Hi! I'm taking a little break and it might take me a few days to reply to comments and emails. I'll be back soon! :)

Monday, September 7, 2015

Vegan MoFo: Doctor Who Jammie Dodgers

Today's Vegan MoFo prompt is "make/eat something inspired by a book or film." I'm doing something inspired by a TV show. Close enough? Close enough!

Vegan Jammie Dodgers

How many of you are Doctor Who fans? Raise your hand! Do you have a favorite Doctor or do you love them all the same? Have you watched all the classic Doctor Who episodes? I haven't watched them all but I will at some point, I'm sure. I think my favorite Doctor+companion combo was the dynamic duo that were David Tennant and Catherine Tate. Those two were... wait for it... brilliant! (video)

When David Tennant left us I did not think I would like Matt Smith as the Doctor because I'm not good with change, but he was awesome and he brought cookies! I'd say he was fantastic, but that word is reserved for Christopher Eccleston.

If you're not a Doctor Who fan, sorry about all that boring stuff I just said up there. Let me make it up to you with Jammie Dodgers!

Aren't they cute? I love them! For those of you who don't watch the show: Three episodes into the fifth series, the Doctor threatens to blow up a Dalek spaceship using a Jammie Dodger as a detonator. Here's a short video of the scene in case you're curious.

"All right, it's a Jammie Dodger but I was promised tea!"

I used Jamie Oliver's recipe (does that make them Jamie Dodgers instead?) which isn't vegan, but all I had to do was use vegan butter instead or dairy butter and skip the egg yolk. I didn't bother replacing the egg yolk with anything and they turned out perfect. I also skipped the sprinkling of sugar on top.

They are sweet and tender and a delicious little treat! In case you don't know what they are, Jammie Dodgers are a British treat that consists of two shortbread cookies (or biscuits) with a jam filling.

Do you think the Doctor would mind that I made half with jam and half with chocolate? Nah! (Did you just picture David Tennant saying "nah?")

Vegan Jammie Dodgers

Sorry. The little Jammie Dodgers were so cute that I got a little carried away with the photos. Just two more and then I'm done! Let's see what the Doctor thinks of my Jammie Dodgers...

Vegan Jammie Dodgers

He's running toward it! I think he approves! Sorry, Doctor. This one is mine.

Vegan Jammie Dodgers

PS: Oh, for Freedonia's sake! I wanted to make one of them with two hearts but I forgot! Somebody please punch me in the face (of Boe.) Thank you.

Saturday, September 5, 2015

Vegan MoFo: I Invented a Sandwich!

I invented a sandwich! Please, please, save your applause for after I reveal my brilliant creation. Today's Vegan MoFo prompt is "best sandwich ever," so here is my gift to you.

You are welcome.

I found myself with nothing to eat but a couple of slices of bread, a little bit of peanut butter, and some strawberry jelly. What was I to do? I had to get creative and make the best of what I had. I thought about it for a while, and then suddenly out of nowhere an idea popped into my head - make a sandwich with the peanut butter and the jelly! Here's how to assemble my original invention:

Start with two slices of bread.

I invented a sandwich!

Spread peanut butter all over one of the slices. If your bread is very "holey" you may want to spread peanut butter over both slices to keep the other filling (next step) from escaping through the holes.

I invented a sandwich!

Now spread your choice of jelly or jam over the other slice of bread, or straight over the peanut butter if you want your fillings to really mingle like mine.

I invented a sandwich!

Are you following this? I know it's a little complex, but the result is phenomenal, if I may say so myself. Now flip one slice of bread over the other.

I invented a sandwich!

I invented a sandwich!

And you're done! Isn't it a fantastic idea? It's a peanut butter and jelly sandwich! Who knew those two ingredients would be so delicious together! I thought I'd call it a PB&J (TM) sandwich for short, which is cute and totally me. Thank you, thank you, yes, I know I am a creative genius. Please, stop! You're making me blush! Anyone could have thought of it, really. Although it WAS all me.

Please, do leave me all kinds of comments praising my ingenuity and telling me what a unique sandwich this is. And how amazing I am for creating it. Flattery fuels my genius, so we both win. Well, I must retreat to my "mind palace" now so I can come up with new ideas with which to knock your socks off.

Au revoir.


Oh, the silliness!

This blog post is dedicated to all of you who have ever had your creative ideas plagiarized by some assbutt blogger who shamelessly claimed to be the actual mastermind behind your culinary creations. It's hard to keep putting our original work out there when someone takes something that we conceived and are proud of, and they claim it as their own invention. I'm not talking about a simple recipe for a burrito or a chocolate cake because most of those are bound to have similar ingredients, I am talking about those times when what is plagiarized is something personal.

To those of you who do go around the interwebs stealing people's ideas - we know what you're doing! Everyone knows what you're doing! Yes, you there, in the back! I can see you taking notes and trying to steal my PB&J sandwich idea! Go away!

For those of you who don't go around snatching people's ideas, here's a picture of my computer buddy (not my pup, I was just puppy-sitting) resting his little chin on my desk. I thought he looked a bit uncomfortable so I gave him a tiny chin-pillow. He seemed to approve.

Thursday, September 3, 2015

Vegan MoFo: Quick Easy and Delicious Coconut Macaroons

Today's Vegan MoFo prompt is "quick, easy and delicious." Are you a coconut person? I am!

I see you don't look surprised to hear that.

Coconut macaroons! Coconut macaroons! This is a recipe by the one and only, the almighty goddess of alternative baking, Ricki Heller. If you've been reading my blog for a while then you've seen me rave about Ricki's recipes before, but this one I think is my favorite of all. I must warn you, these are some of the most addictive little treats I have ever had in my entire gluttonous life. "I'll eat one," I said. Ha! I'm not even going to tell you how many I ate as soon as they came out of the oven. I was like a greedy chipmunk stuffing food into my cheeks in preparation for the winter.

These tasty little morsels are made with nuts, coconut, and flax meal, and they are sweetened with agave and either coconut nectar or maple syrup. I used almond meal for my macaroons because I was too lazy to grind my own nuts. I didn't have tahini, so I used cashew butter instead. The cookbook version calls for Stevia, but I found they were already plenty sweet and delicious without it, so I skipped it. These coconut macaroons are from Ricki's cookbook Naturally Sweet & Gluten Free, and you can also find the recipe over at Ricki's blog. (Scroll down to almost the bottom of the post.)

Vegan Coconut Macaroons

The leaning tower of coconut macaroons! These really are quick, easy, and delicious. *Some people* will be happy to know that there is no coconut oil or coconut butter in these. Should we peek inside of one?

Vegan Coconut Macaroons

Speaking of sweet little things, here's a picture of Dovey trying his best not to slide down the top of the bird feeder. Slippery stuff!

Slippery Dove

Tuesday, September 1, 2015

It's MoFo Time! Chocolate Chip Breakfast Scones

It's Vegan MoFo time! I was so excited to join a few weeks ago but I steadily lost steam as time went by and now here I am, unprepared and out of time.

*sad trombone*

I will still do a few MoFo posts following the prompts provided by the MoFo elders, starting with today's prompt: "Rise and Shine! It’s MoFo time! Tell us about your breakfast."

Breakfast is the main reason I get out of bed in the morning. My breakfast is not varied and adventurous. It always consists of a cup of coffee and some sort of yummy carb. Sometimes it's sprouted wheat bread toast, and sometimes it's something sweet like these scones. They are just a little bit chocolaty, just a little sweet, and really quite filling for such a thin wedge of food. Do you think that maybe they are so filling because of all that fat that's in them? Nah.

I've blogged about a similar version of these before, and I'll tell you again now what I told you then: I feel a little deceitful calling these wedges "scones." They have no butter or margarine, which instantly disqualifies them as scones, and they are made with only a little bit of sugar and all sorts of non-sconey ingredients, such as chickpea flour and a good amount of flax meal. They are not deliciously buttery, but they are still tasty and they have been my faithful breakfast companions for weeks. Maybe I am underselling these wedges, but I don’t want to mislead you into thinking they are OMGsconeswithoutanybutterandtheytastejustlikeregularscones!!!1!!1!!

You have been warned! These are not typical scones and they probably shouldn't even be called scones. I kind of like the name Phony Sconeys, but that only works if you pronounce scone to rhyme with "Joan" and not with "John."

How do you pronounce the word scone wherever you live?

Chocolate Chip Breakfast Scones

Author: Wing It Vegan


  • 1/4 cup plus 2 tbsp flax meal

  • 1/4 cup date or maple syrup (or another liquid sweetener such as agave)

  • 1/2 cup almond milk

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • 1/2 cup rolled oats or oat flour

  • 1/4 cup brown rice flour

  • 1/4 cup chickpea flour

  • 1 tbsp unsweetened cocoa powder

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup peanut butter or nut butter, softened

  • 1/2 cup coconut butter, softened

  • 1/4 to 1/2 cup semi-sweet chocolate chips

  • 1/2 cup chopped roasted peanuts or nuts

  • more milk as needed

  • extra coconut butter, peanut butter, or melted chocolate chips for drizzling

What to do:

  1. Preheat oven to 375 degrees F and place an oven rack above the top third of the oven.* Line a cookie sheet with parchment paper.

  2. In a small bowl or cup stir together the flax meal, syrup, milk, vanilla extract, and almond extract. Mix well.

  3. In a food processor (or even a little Magic Bullet!) grind the oats until fairly flour-like. If my old Magic bullet can handle this, anything can!

  4. Pour the ground oats into a medium sized mixing bowl and sift in the brown rice flour, chickpea flour, cocoa powder, and baking powder. Add the salt and mix well.

  5. Dump the peanut butter and coconut butter into the bowl and give it a quick stir.

  6. Throw in the flax/syrup/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be soft but not runny. It should not be dry and crumbly or your scones will not be very tasty and they will crumble too easily. If you’re not sure, it’s always best to make them a little too soft than a little too dry.

  7. Add the chocolate chips and chopped peanuts or nuts and give it a quick knead with your hands until they're all mixed in. It will be sticky. Sorry about that.

  8. Sprinkle a little oat flour or other flour of your choice on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on the floured surface. Flatten each piece of dough a little, trying to shape them into discs while you pat them down. About one inch is a good height.

  9. Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc.

  10. Transfer the scones to the prepared cookie sheet and bake for 10 minutes. Rotate the cookie sheet so all the scones bake evenly and bake for five more minutes.

  11. Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.

  12. At this point you can drizzle them with something yummy if you want. The ones pictured here were drizzled with a couple of tablespoons of melted coconut butter.


These tend to get toasty bottoms too quickly if baked in the middle of the oven instead of the top third.

Coconut butter is expensive, so I make my own in my food processor. To make enough coconut butter for this recipe I use almost a whole 7 oz bag of unsweetened coconut, or about two and a half cups. You see how smooth the coconut butter drizzle is? I cheated. That's not really my homemade coconut butter. Mine always looks a bit grainy because my food processor can't get it super smooth. The smooth stuff you see drizzled on top there is actually from a tiny 1 oz packet of Artisana coconut butter.

There is only one tablespoon of cocoa powder in these, so they're not very chocolaty. If you want to increase the amount of cocoa powder I would recommend also increasing the amount of sweetener. You may need to use a bit less milk if you do that.

If you throw in 1/2 cup of chocolate chips instead of only 1/4 cup then these can be plenty chocolaty! 

Breakfast Sconey Things

Time to wrap this up with a photo of someone cute. Have I ever shown you a photo of Squeaky? I don't think I have. He's a male wood duck who visits us a few times a year and he's always trying to sweet talk an uninterested female mallard. He's quite smaller than the mallards but that doesn't stop him! We call him Squeaky because he doesn't quack, he squeaks. Yes, thank you, I know we're very clever with our duck names.

Squeaky the Wood Duck