Mother's Day Scones

We'd like to dedicate this mother's day recipe to Jo-Ann and Deborah. Thank you for all your love and support throughout the years. Even though we are miles apart this mother's day, we will be celebrating you and the impact you have had on our lives. We are so grateful and we love you.

Okay, enough of the gushy stuff. I have a story to tell.

The first time I had Cherry Chocolate Chip scones was when Jaime made them for my baby shower. I couldn’t believe they were vegan. To be honest, even my guests had no clue, until they asked for the recipe. I mean these were good…really, really good.

Several months later, Jaime mentioned another scone.... A tangy and sweet, delicate lemon poppy seed scone drizzled with lemon glaze and sprinkled with lemon zest. Well, they sounded good, "but I'd probably prefer the cherry chocolate chip", I thought.

Well, I was wrong. One bite, and my taste buds went crazy. These were just as good as she and her family said they were. So thanks Jaime, for broadening my taste bud horizons. We are even now. ;)

So, with Mother's day just around the corner, we knew these would be the perfect addition to our blog. So forget about spending money on mom this mother’s day, she’ll love the idea of having a special tea party with her little angels. These scones are heavenly. Oh, and did I mention they're vegan?

What? You don’t drink tea? Oh. Well that’s okay these are really a perfect treat with any beverage of your choice. Don't worry, we won't be offended.

Cherry Chocolate Chip Scones

What you’ll need:

2 cups flour
5 Tbsp sugar

1 Tbsp baking powder

½ tsp salt

6 Tbsp vegan butter, cut into the flour
1 ½ cups of vegan chocolate chips

1 1/2 cup of dried cherries, chopped

1/3 cup of soy milk

Egg replacer for 2 eggs

Pre-heat oven to 400 degrees.

Preperation:

Place medium sized bowl into freezer. Measure butter and place in freezer until needed. In small bowl/container, combine soymilk and egg replacer and place in freezer until needed. In a large bowl, thoroughly combine; flour, 3 tbsp of sugar, baking powder, & salt. Put flour mixture into chilled bowl, and cut in the vegan butter. Using a fork, incorporate butter into flour gently, making the mixture look a bit like sand. You can also use your hands to do this, but make sure to not handle it to much, as you want your dough to stay as cold as possible. Work quickly. Add chilled soymilk and egg replacer and stir to form dough. Once mixture is dry enough, add chocolate chips and cherries. Fold until well incorporated.

Place dough on floured surface and press evenly into 2 inch thick circle. Transfer to non heated baking stone. Sprinkle with sugar, bake and let cool. Cut like a pizza into 8 triangles.

For mini scones shape dough into 2 inch thick square and transfer to cool baking stone. Cut into 2x2 squares, then cut diagonally to create triangles. Space triangles out a tiny bit, so they are really close, but not touching. Sprinkle with granulated sugar and bake for about 10 minutes (check around 8 minute mark just in case). When slightly brown, they are ready.

Tips:

Make sure to chill bowl, butter and soymilk/egg replacer at least 15 minutes prior to use.

Work as quickly as possible. The dough should stay somewhat cold.

Use a very sharp knife for cutting the mini scone dough into squares and triangles.

To bake mini scones, place close together, but not touching on baking sheet, as it will force the scones to rise up,instead of expand out.

Cut into shapes directly on cool baking stone. The less you handle the dough, the better the scones will look.

Remove from oven and let cool slightly. Then slice like a pie into eight triangles and then in half again.

Variations

Lemon Poppy Seed Scones

What you’ll need:

Same recipe as above, just replace soy milk with juice from one large lemon. Instead of cherries and chocolate chips, add zest from one lemon and 2 tablespoons poppy seeds. Fold and incorporate ingredients. Follow the rest of the directions from above.

Glaze

2 cups powdered sugar

1/2 cup lemon, juiced and zested

1 Tbsp vegan butter, melted
Zest from one lemon

Pre-heat oven to 400 degrees.

While baking prepare glaze.

Melt butter over low /medium heat and whisk in lemon juice. Whisk until translucent. Add powdered sugar slowly while whisking to keep translucent. Repeat until sugar is all incorporated. Stir in lemon zest. Make sure to have a bit extra for presentation.

Remove from oven and pour glaze over scones while still warm. If dough is shaped in large circle, let glaze cool and harden. Then slice like a pie into eight triangles. Dust powdered sugar on top and remaining lemon zest. Sprinkle with poppy seeds.

Bake for 10-15 minutes until golden.

Snack Time. J & J Date Bars

So, you want a snack that’s sweet, but healthy....good luck with that. No, we're kidding. We’ve got something to satisfy your sweet tooth, and it’s healthy too.
J and J Date Bars are a great snack for anyone. I knew if my kids would eat them, they would definitely pass the kid test, but what about someone who is not raw, vegan, nor vegetarian? Would they like them? To find out,I did what any rational adult would do; I experimented on my friend, whose diet does not fit into the aforementioned categories. The results? She absolutely raved about these bars. After she tried the first one and loved it, I was inspired to bring her more. So Krystal, thank you for being my fearless taste tester, and without further ado, here are the recipes as promised. Oh, and don’t worry Krystal, next time I make a batch- I’ll bring some in for you.

Cashew Crunch

What you’ll need:

2 handfuls of raw cashews
Pinch of sea salt
8 – 10 dates

Grind cashews and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Cherry and Almond Tart

What you’ll need:

1 – 2 handful(s) of raw almonds
1 – 2 handful(s) of dried cherries
Pinch of sea salt
8 – 10 dates

Grind almonds, cherries and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Peanut Buster

What you’ll need:

1 – 2 handful(s) raw peanuts
Pinch of sea salt
8 – 10 dates

Grind peanuts and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.



Pecan Pie

What you’ll need:

1 – 2 handful(s) raw pecans
1 – 2 handful(s) raw almonds
Pinch of sea salt
8 – 10 dates

Grind pecans, almonds and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Coconut Pie

What you’ll need:

1 – 2 handful(s) raw almonds
1 – 2 handful(s) raw cashews
1 handful of raw coconut flakes
Pinch of sea salt
8 – 10 dates

Grind almonds, cashews, coconut and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Variations:
Substitute dry fruit in recipes for any of your favorites; apricot, blueberry, cranberries, strawberries, you name it. These bars are versatile, so go crazy making your own creations,

Chocolate lover? Just add cocoa to create a simply divine treat...Chocolate Covered Cherry, yummy!!

And, for those of you foodies who are interested in raw recipes, these bars make an amazing pie crust.

<>

Creamy Pesto Viniagrette

Pesto and salads go hand in hand. The first time we made this dressing we devoured it. Not only did we put it on our salad (ok, you got us....we didn't just drizzle it on, we dumped it.) but we also dipped our pizza crusts in it. Now we always double the recipe, just in case.

What you'll need:

2/3 cup olive oil
1/3 cup cashews
1/3 white balsamic vinegar
1 - 1 1/2 cup basil
1 clove garlic
pinch of sea salt
pinch of pepper

Blend ingredients in Vitamix or food processor until smooth. Pour (or dump) over salad and enjoy!

Mmmmm.....Polenta, minus the hard work ;) You're Welcome

Ok, let's play a game. I say Polenta, you say," ....too much work."

Totally agree, unless of course you are using our Baked Polenta recipe. Then, it's a whole 'nother story.

So sit back and relax while your Polenta magically cooks itself in your oven. NO, you don't need to wiggle your nose silly. Seriously!

What you'll need:

1 cup stone or steel ground polenta - we purchase this in bulk.

1 tsp sea salt
1 1/2 tsp freshly ground Pepper

4 cups water

2 Tbs vegan butter (we prefer Earth Balance)

Combine polenta, salt and pepper. Put water in baking dish 9x13. Add polenta to baking dish with water and vegan butter mix well. Bake on 350 for 40 minutes. Stir about halfway through to make sure all ingredients are well combined.

Let cool, then cut into squares. This is the perfect match for Penne with Pesto and a huge mixed green salad with our basil vinaigrette. Delicious!

Variations:

Pesto Polenta – after baking, top with our Portabello Mushroom Pesto sauce and grilled Portobello mushrooms. Yummy!

Grilled Veggies and Polenta – grilled veggies go great with anything and this is no exception.

Sundried Tomato Polenta – adding our sundried tomato pesto and some baked or steamed asparagus give this dish a new Mediterranean twist.

Polenta Pizza - after 4o minutes of baking, remove the polenta and top with your favourite sauce, cheese and toppings. Bake for another 10 minutes or so.

Top with sauce and fresh thinly sliced eggplant. Bake for about 10 minutes extra.

For left over baked polenta, you can cut into small cubes and add to pasta with some mixed sauteed veggies and your favourite sauce.

Pesto Galore

I love pesto.... everything about it - the color, texture, the fragrance of fresh basil and garlic, and definitely the taste. Since I love it so much, I decided to experiment with my original Pesto Recipe, by adding some of my other favorite ingredients. Don't worry, I'll make sure to include my basic Pesto recipe first, just in case you don't have a vegan one yet.

Original Pesto Recipe




What you'll need:

3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
4 cups fresh basil leaves
Pinch of salt


Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. Ready to serve over pasta, as a dip or however you want to enjoy it.


Sundried Tomato Pesto Recipe

What you'll need:


1 cup of fresh basil
1 cup of sun dried tomatoes, I use jarred and include the oil
1 clove garlic
1 Tbs pine nuts
pinch of salt
Blend all ingredients except basil in a food processor. Add basil and blend until desired consistancy. Voila you've created a new twist on an old time favorite.

Portobello Mushroom Pesto Recipe

What you'll need:

3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
1 portobello mushroom
4 cups fresh basil leaves



Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. This pesto has a real earthy flavor and goes great with polenta.


Broccoli Pesto Recipe

What you'll need:

3/4 cup olive oil
1 Tbs pine nuts
1/4 cup raw cashews, pistachios or walnuts
1 clove garlic
4 cups fresh basil leaves
1 medium head of broccoli

Blend all ingredients except basil in a food processor. Add basil, blend until consistency you desire. This is a great pesto for a pasta primavera.

Summer Corn Salad

Ahhh Summer Corn Salad. Ok, so it's not just for the summer- but it sounded good. Anyhow, whenever you can get your hands on some fresh ears of corn, you are in luck!

I have adapted this recipe from a friend (thanks Sarah) and it truly is the most simple and flavourful dish! I ate the whole bowl for lunch this weekend. Yup, all three ears of corn by myself! Ok, I shared a tiny bit with Jessie and a bite or two with my daughter :)

Ingredients:

3 fresh ears of Corn, shaved
One Lime juiced,
Handful or two of Cherry tomatoes, cut in half or chunks
1 medium Portabello mushroom, cubed
3 Scallions, sliced thin
Sprinkle or two of Sea Salt
Sprinkle or two or fresh ground pepper

Preparation:
Shave corn into bowl. Juice lime into bowl.
Add tomatoes, mushrooms, scallions, sea salt and pepper.
Mix and taste. Add more of whatever you like.
Let sit and absorb flavors, or enjoy right away!

Come to think of it, some fresh Garlic might be nice. Maybe even some fresh cilantro! I'll have to try it next time.

What a refreshing pick for a picnic :)

Homemade Macaroni and Cheese

Cooking With J & J was recently asked to share a recipe for a healthy version of Macaroni and Cheese. To be honest we're not so sure a healthy recipe is possible. Yummy? Definitely! Better for you than processed box Mac n Cheese? Yep. But healthy....we're not quite sure about that.

We both agreed that Mac n Cheese isn't the most healthy meal.... hey now, no crying, we have some good news. You didn't think we'd leave you hanging like that, now did you? We have some fat trimming 'healthy' recommendations for you.

Drum roll please..............

Instead of making Mac and Cheese your main dish, why not consider it a side?

"What? What's so good about that?" you ask.

Good question. Keep reading, we'll tell you.

One thing we've learned over the years is that if you add more of the 'healthy' stuff (salads and veggies) to your plate, and make it a rule to eat those foods first, then you will naturally decrease your portions of the 'not so healthy' stuff. Well? Whadya think? Not bad huh?

With this strategy you will be doing two excellent things for your health: A) minimizing the amount of fat you ingest from the dairy products included in your recipes - which consequently, is what most of us are concerned with, and B) increasing the amount of nutrient rich foods in your diet. Ok, there is a third thing too. You get to eat things you like and not feel so bad. That's really a win-win situation, don't you think?

Now that we got the 'health' talk out of the way, let's get to the recipe. Be sure to notice that we do use soy milk and Earth Balance to replace cow's milk and butter. This alone will help to cut down some of the fat. This Mac n Cheese sure is delicious!

This homemade recipe is a combination of several different recipes we have used over the years, and it yields this amazing version:

Ingredients:
12 oz Penne pasta
1/2 cup Cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
Cheese sauce recipe follows

Pre-heat oven to 350 degrees. Oil or butter using Earth Balance a 9x13 baking dish.

Cook Penne 2 minutes less than directions on the package, it will finish cooking in the oven. Rinse pasta with cold water and set aside.

Combine cooked pasta with cheese sauce (recipe to follow) in a large bowl and mix thoroughly. Pour mixture into baking dish. Sprinkle with remaining cheese. Bake uncovered for 25-30 minutes. Let stand for 5 minutes before serving.

Cheese Sauce Ingredients:

1/4 cup Earth Balance or non-dairy butter substitute
1/3 cup flour
3 cups of soy milk
3 1/2 cups cheddar cheese, shredded
1/4 cup jack cheese, shredded
1/2 teaspoon salt
2-3 cloves of garlic, pressed

Melt Earth Balance or butter replacement in a saucepan over medium heat. Whisk in the flour. Continue whisking for 2 minutes. Slowly add soy milk, whisking constantly. Cook until sauce thickens, be patient this may take a while, about 15 minutes. Remove from heat. Add cheese, salt and garlic. Stir until cheese is melted and all the ingredients are mixed well, about 2-3 minutes. Use immediately, or refrigerate for up to 3 days.

**For an added crunch, add whole grain flakes to the top of the macaroni before baking.