Savvy Brown » Food Recipes

Simple Spice Vegan Scones

Savvy — Mon, 27 Feb 2012 15:15:54 +0000

One chilly Saturday morning, I got it in my head that I wanted to have scones for breakfast with tea. However, I really didn’t feel like walking down to the corner café, and paying $5 for a scone the size of my head. (The fact the whole endeavor would require a level of dressing, coat-wearing and shoe-finding that I had no interest in performing didn’t help either). So I did what I usually do. I hopped on the web until I found a recipe that matched the ingredients in my fridge. After a bit of futzing, I altered something I found and came up with this. Enjoy!

Simple Spice Vegan Scones

Ingredients

2 cups flour
3 teaspoons aluminum-free baking powder
1/4 teaspoon salt
1 tablespoon turbinado sugar
1/4 cup margarine, softened (I used Best Life, but you can also Earth Balance)
1/2 cup raisins
3/4-1 cup nondairy milk (I used Silk, Vanilla)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp crushed cloves
1/4 tsp vanilla

Directions:

Preheat oven to 450 degrees F. Mix dry ingredients together. Cut in margarine until crumbles form. (Note: This step is important! I sit with the bowl and read and article or watch TV for a few minutes while mixing everything together with a fork. The more crumbly the better!)
Mix in spices
Stir in milk and raisins.
Mix with spoon until well blended, then mix by hand. Knead dough well for a few minutes between your hands.
Form scones by grabbing dough by the handful, about 3” in diameter
Press onto ungreased or foil or parchment-lined cookie sheet to 1/2” round disks then form with hands or knife into triangular (or round shapes)
Sprinkle a bit more cinnamon and/or sugar on the top of each scone before baking
Bake for about 10-12 minutes, or until just brown on top.

this is about the size I make each scone

Serves: 6-8
Calories per serving: 202

I enjoy mine with jam and tea!

I adapted this recipe from once originally found here. If you’re not vegan, you can make this recipe with butter.

• How do you make your scones?

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Savvy’s Banana Almond Java Breakfast Smoothie

Savvy — Tue, 24 Jan 2012 18:14:44 +0000

I was in a hurry the other morning and lamented the fact that I really wanted a smoothie for breakfast. I also hadn’t gotten much sleep and I really needed some coffee, and then this happened…

Savvy’s Banana Almond Java Breakfast Smoothie

Ingredients:

1/2 cup brewed coffee (cooled)
1/2 large banana
1/4 cup almond milk
1 tbsp almond butter
3 tbsp Amaretto flavored creamer (or whatever you favorite flavored creamer is)
1 tbsp nutritional yeast
handful of ice

Throw everything in the blender (ice first) and let the magic happen.

This makes a really filling breakfast that gives me enough energy to get to lunch without a snack sometimes! If you don’t want the caffeine, don’t add the coffee and it still tastes great!

cal: 385; protein: 8g; carbs: 46g

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Sweet Vegan Cornbread

Savvy — Tue, 22 Nov 2011 22:20:55 +0000

I’m always looking for recipes that can make enough to last more than one day, something vegan for Sexy, or can be eaten over more than one meal. This is all three! I adapted this from a recipe I found on allrecipes. This corn bread isn’t dessert sweet, but it’s definitely not bland either. Now, some purists might say that corn bread should never be sweet.

I disagree.

But, for those of you who subscribe to that point of view, feel free to decrease the sugar in this recipe.

Sweet Vegan Cornbread Recipe

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal (I like the real stone ground stuff, not Quakers)
3/4 cup turbinado sugar
1 teaspoon salt
3 teaspoons baking powder
1.5tsp Ener-G egg replacer plus 2 tbsp of warm water*
1 cup soy milk or almond milk
1/3 cup vegetable oil

Directions:

Preheat oven to 400 degrees F. Spray or grease a 9 inch round cake pan or cast iron skillet (I like using my mom’s old skillet for this!)
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Ina small bowl pour warm water into egg replacer and stir until well blended and thick (like batter)
Stir egg substitute mixture, milk and vegetable oil into dry ingredients until well combined.(Don’t over mix! The batter will be a little lumpy) Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the bread comes out clean.

I enjoy eating a small slice of this bread solo for breakfast with a dab of butter and preserves, or even in the afternoon as a snack with tea. I think I’ll whip up a batch Thanksgiving morning, so I won’t be tempted to take a slice out of the pie before dinner!

*You could also use 1 egg for a non-vegan version

• What’s your favorite corn bread recipe?

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Simple Vegetarian Stuffed Pepper Recipe

Savvy — Fri, 11 Nov 2011 19:38:21 +0000

This is a great weeknight dish to make and is simpler than you think! It’s basically a rice and bean dish served in bell peppers. The whole thing takes little over an hour to make, and only 35 minutes if you’re using pre-cooked rice!

Simple Vegetarian Stuffed Pepper Recipe

Ingredients

1 can of black beans
1 jar of chunky salsa (any heat, I prefer medium)
1 can corn
1 1/2 cups brown rice
3 cups vegetable broth
1 med onion chopped
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
Salt and pepper to taste
1 tbsp dried cilantro or 2 tbsps fresh
8 small bell peppers (any color)

Directions

In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling, then add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in all the rest of the ingredients except for the peppers.

Preheat oven to 400 degrees. Slice tops off of the bell peppers and remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops back on top. Pour about a 1/2 cup of water into the bottom of the dish, and bake, covered lightly with foil about 30 minutes or until peppers are crisp-tender and rice mixture is well heated.

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Moist Vegan Banana Bread

Savvy — Fri, 14 Oct 2011 14:31:33 +0000

I found this recipe over at Post Punk Kitchen (love her!) It comes out really moist and yummy and Sexy can’t get enough of the stuff. The only change I made is I used Earth Balance vegan shortening instead of margarine. This is a great way to get rid of those spotted bananas on your kitchen counter.

I swear you won’t care that there’s no butter or eggs in this!

Vegan Banana Bread Recipe
(From Post Punk Kitchen)

Ingredients

1/2 cup brown sugar (packed)
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla (I was out of this, but it turned out fine)
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. Sift together flour, baking soda, salt and spices. Cream together the margarine and sugars. Add bananas, soy milk and vanilla. Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes, or when a toothpick inserted in the center comes out clean.

Makes 12 slices.

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Yoli’s Green Living and Savvy on DeliciousTV!

Savvy — Sun, 11 Sep 2011 18:34:35 +0000

Last month, my good friend and “green twin” Yoli Ouiya contacted me. She’s one of the new hosts over at DeliciousTV and she wanted to use my kitchen. The kitchen in our Brooklyn brownstone often gets used for shoots and I always love it when other people cook, so of course I accepted. The DeliciousTV folks were nice enough to ask me to do a couple of mini-segments with Yoli too!

This episode you’ll learn how to make Stuffed Zucchni Blossoms with Truffle Oil. (It sounds complicated, but it’s really easy, who knew you could cook with flowers?)

[youtube width="560" height="345"]http://www.youtube.com/watch?v=Q0Po3BViX-U[/youtube]

In the following episode, you’ll make a really simple and delicious Strawberry Salsa. (I love this recipe!)

[youtube width="560" height="345"]http://www.youtube.com/watch?v=js4wTorammY&feature=related[/youtube]

A BIG thank you to Director/Producer/Editor Betsy Carson and DP/Everything Reggie Hodges, you guys were so much fun!

Check out more fun videos at DeliciousTV.com and DeliciousTV1 their Youtube channel.

As always, find green healthy living lifetstyle tips, discounts and coupons with Yoli at yoliouiya.com

DeliciousTV is a proud supporter of Totallyvegetarian.org, and VeganHotSpot.com

Thanks for watching! Stay tuned for more videos here at SavvyBrown!

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Savvy’s Yummy Blueberry Muffins

Savvy — Mon, 01 Aug 2011 15:01:45 +0000

The original version of this recipe asked for apples and cinnamon to be added. But since I was out of apples that day. I decided to use what I had on hand…blueberries. I’m so glad I did! As with all muffins I make, I use a larger muffin tin with smaller forms. I get more muffins in a batch, and less calories per serving. I also included some low fat options for you in the ingredients. Enjoy!

Savvy’s Blueberry Muffin Recipe

Ingredients for muffins:

1 1/2 cups unbleached all-purpose flour

3/4 cup white sugar (I use turbinado sugar)

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/3 cup vegetable oil (I used Smart Balance)

1 egg (I used 3 tbsp liquid egg whites)

1/3 cup milk (I used organic lowfat soymilk)

1/2 cup fresh organic blueberries, rinsed and drained

1/2 cup water

Ingredients for topping: (Optional)

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Grease six large or 12 small muffin cups or line with paper muffin liners. (Be sure to grease the whole pan, even the top in between each muffin cup)

Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg, and milk. Add the water bit by bit until the mixture had the consistency of pancake batter.

Fold in blueberries. Use a greased spoon to batter into prepared muffin cups, filling 2/3 of each cup.

FOR TOPPING: In a small bowl, stir together remaining sugar, flour, and butter. Mix together with fork until well blended and sprinkle over unbaked muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick
inserted into center of a muffin comes out clean.

A regular muffin tin yield’s about 14 muffins, a jumbo tin only yields 6, but you can get 24 muffins out of a mini muffin pan.

You can find items to help you make this recipe in the Savvy Shop:

I love eating one or two of these for breakfast with juice and tea.

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Simple Summer Soba Noodle Recipe

Savvy — Mon, 18 Jul 2011 16:56:00 +0000

One of the things I can’t stand in the hot summer is a hot kitchen. So I’ve been looking for recipes lately that require very little use of the stove or the oven lately. I stumbled upon a few recipes making use of cold Japanese Soba noodles. Soba noodles are wheat and buckwheat noodles that look a lot like spaghetti, except they are darker in color, lighter in taste, and firmer in consistency. They can be found in the “ethnic” aisle of most grocery stores, or in an asian market, or right here in the Savvy Shop. In Japanese cooking, soba noodles can be served hot or cold, in soups, salads, or even as the main dish as with this recipe.

Simple Summer Soba Noodle Recipe

Ingredients:

12 ounces soba noodles
2 scallions, sliced
2 tbs sesame oil
2 tbs reduced-sodium soy sauce
2 tbs rice vinegar or brown rice vinegar
1 tbsp honey
1 tsp salt
1 tbsp lemon juice
1/2 cucumber seeded and thinly chopped
1 tsp cayenne (optional)
1 tsp toasted sesame seed (optional)

Directions:
Cook noodles according to package directions. Drain the noodles and rinse under cold running water until cool, moving your hands through the noodles to separate them and rinse off the excess starch, until the water runs clear. (This is important). In a medium sized bowl, mix oil, soy sauce, vinegar, honey, salt, and lemon juice well. Transfer noodles into the dressing and toss with scallions, and remaining ingredients. Chill, or serve immediately at room temperature in 3/4 cup servings.

This is a great, quick easy meal that is perfect for a hot summer day or a picnic! I eat this for lunch a lot. If you want more protein in the dish, toss in a sprinkle of nutritional yeast, or grilled tofu.(Adding tofu makes this dish officially Otsu).

Don’t live near an asian market, but you want to try out this recipe? Check out the links below to find the ingredients…

Do you cook with Soba noodles? What’s your recipe?

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8 Foods That You Don’t Have to Buy Organic

Savvy — Tue, 14 Jun 2011 04:31:57 +0000

Intake of large quantities of harmful pesticides that are used on most fruits and veggies in conventional farming methods can lead neurological or reproductive damage, especially in developing fetuses and children. Now, don’t get it twisted, organic dos not mean no pesticide is used, it just means a safer, more earth-friendly version is used. And many times, if a fruit or vegetable hasn’t been harmfully sprayed, it’s probably been genetically modified.

Not everyone has access to all organic produce or can afford to eat organic all the time, (I know I can’t). However, it’s hard to know what fruit and vegetables are the best to eat organic and those that we can let pass with a good washing with a Fruit and Vegetable Wash. In my opinion, the best way to save money on organic produce is to buy seasonal produce from a local from a farmer or farmer’s market that doesn’t use harmful pesticides, or a local co-op or grow it yourself. If you don’t have the room/time/inclination to grow your produce yourself and other options are not available in your area, here’s a little guide to 8 foods with the least pesticide residue that you can get away with buying conventional instead of organic and saving a few bucks.

Onions – Onions don’t really get many pests because of their scent. They’re skins also provide a barrier. Make sure they don’t have dark or soft spots and that their smell isn’t overpowering.

Pineapples – Their thick, spiny sins, protect them from most pesticides. You still need to rinse the meat once you get it out. The fruit should be free of soft or dark spots, and shouldn’t smell overly sweet, because that means it’s over ripe.

Avocados – The thick skins of avocados protect them as well. Chose ones that are still a little firm and let them ripen on your windowsill for a couple of days.

Papaya – These can be expensive. =So I was happy to find out that their skins protect the meat of the fruit well. They should still be rinsed, and the seeds scooped out before eating.

Mangoes – Same as papaya their skins protect them. The skins should still be rinsed thoroughly before peeling. Choose slightly hard ones, so that they can ripen when you get home.

Asparagus – Pests aren’t that crazy about asparagus, so they don’t get sprayed as often. They come in both white and green and should be firm when buying.

Peas – Sweet peas need virtually hardly any pesticides, and they really easy to grow. But if you’re buying them, then try frozen, They’re usually cheaper and they last longer.

Kiwi – The fuzzy skin deters pests, and repels most pesticides, but should still be rinsed thoroughly before eating. When picking them, make sure there are no bruises or soft areas. And smell them to make sure they smell good. If you pick firm ones, put them in a paper bag when you get home and let them ripen.

Those are just a few foods that you can get by without buying organic. But once again, if available from your local farmer’s market, that’s even better than the grocery store, because the time between when it has been picked and when you can get your hands on it is quicker.

Do you mix conventionally grown produce with organics?

Sources:

the daily green

WebMD

FitSugar

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Easy Tomato-Pineapple Salsa

Savvy — Tue, 24 May 2011 00:11:29 +0000

It seems like every week I’m buying salsa, either to add to a recipe, or to have with some chips, and the other day, when I looked in the cabinets, I suddenly realized that I was out. But, I had a can of organic chopped tomatoes, a can of pineapple, some cilantro….and the internets!!! Here’s what I cobbled together from a few recipes I found. I think it turned out great. (Next time I gonna try it with fresh organic tomatoes!)

Easy Tomato-Pineapple Salsa

Ingredients:

1/2 med onion (chopped)
4 garlic cloves (pressed*)
14.5oz can organic diced tomatoes drained (or about 4 or 5 plum tomatoes chopped)
8oz can crushed or chunk pineapple drained (or 1 cup of fresh chopped pineaplle)
3 tbsps finely chopped cilantro
1 tsp sugar
2 tsps salt
1/2 tsp chilli powder
Juice of 1 lime
1 or 2 jalapeño peppers (stemmed and seeded)
Pepper to taste
Cayenne pepper to taste

Directions:

Make sure that both the pineapples and the tomatoes are well drained, then mix all ingredients together in a bowl until well blended. Add all peppers to taste.

That’s it.

No really. That’s it.

I like crushed peppercorns the best. We like a lot of garlic here at the House of Brown, so feel free to decrease that amount if you’d like. The cilantro is also really strong in this recipe, so don’t overdo it! Make sure to squeeze the limes a bit before you cut into them, it really makes them juice better. If you have the time, and have some corn tortillas laying around, these go great with Homemade Baked Tortilla Chips too. It’s that simple, enjoy!

* this is a garlic press.

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