Vegan Strawberry Rhubarb Crumble Muffins [V, SF, NF option]

 Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

There is no such thing as too many muffin recipes, or too many ways to use fresh strawberries and rhubarb. If you aren’t hip to the hardy shrub yet, strap in, because there are a ton of ways to add rhubarb’s unique flavor to your culinary experience, and this muffin recipe is the first of a few things I have up my sleeve.

Ingredients:
Batter
1 ½ C. flour (GF option here)
¼ C. sugar
¼ C. brown sugar
2 t. baking powder
1/3 t. salt
1 t. ground cinnamon
3 ½ T. flax gel (recipe here) or aquafaba, beaten
½ C. coconut oil plus ½ C. non-dairy butter/margarine, melted
½ C. non-dairy milk (use soy or pea to make nut-free)
1 ½ C. fresh strawberries, quartered or otherwise chopped large
1 C. fresh rhubarb, chopped

Crumble
½ C. brown sugar
¼ C. flour
1 t. ground cinnamon
2 T. non-dairy butter/margarine or coconut oil, room temp
½ C. chopped pecans (omit to make nut-free or substitute with pepitas)

Prep time: 10-15 min
Cook time: 20-30 min
Yield: 12 muffins

 Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

Vegan Strawberry Rhubarb Crumble Muffins from The Spoon + Shovel

-Preheat oven to 350 F.
-For the batter, combine the coconut oil, margarine, sugars, baking powder, salt, cinnamon and flax gel in a mixing bowl and cream.
-Add the flour and mix until just combined. Add the milk slowly while mixing until just combined.
-Gently fold in the strawberry and rhubarb.
-Spoon batter in equal amounts into muffin cups.
-Combine all crumble ingredients in a bowl and sprinkle evenly over the tops of each muffin.
-Bake for 20-25 minutes or until tops are firm and edges are golden brown.
-Remove from oven and let sit in the muffin pan(s) for a few minutes before cooling on a rack.

Simple Swiss Chard Risotto [V, GF, SF]

 Simple Vegan Swiss Chard Risotto from The Spoon + Shovel

Simple Vegan Swiss Chard Risotto from The Spoon + Shovel

It took me a few years of watching Meghan cook risotto for us to feel confident enough to try my hand at it, and it is now one of my favorite comfort food meals as the weather turns chilly! This straightforward risotto recipe features the wonderful earthy flavor and vibrant colors of Swiss chard, and some herbaceous notes of fresh oregano and thyme.


Ingredients:
2 T. olive or avocado oil
2 shallots, chopped
2-2 ½ C. Swiss chard, chopped (stems and leaves)
2-3 stalks fresh oregano, de-stemmed and finely chopped
2 stalks thyme, de-stemmed and finely chopped
1 ½ C. arborio rice
½ C. white wine (sauvignon blanc or chardonnay preferably)
5 C. veggie stock (recipe here)
3-5 T. nutritional yeast
¼ t. or more salt to taste
Freshly ground black pepper to taste
½ C. shredded vegan Parmesan (optional)

Prep time: 10 min
Cook time: 30-40 min
Yield: 6-8 servings

 Simple Vegan Swiss Chard Risotto from The Spoon + Shovel

Simple Vegan Swiss Chard Risotto from The Spoon + Shovel

-Heat oil in a large, deep pan on medium heat. Add shallots and chard, stirring to cover with oil. Cook 3-4 minutes or until shallots are translucent and chard greens have wilted.
-Add oregano, thyme, rice, wine, nutritional yeast and 1 C. stock. Stir well and bring heat up to low boil for at least 1 minute.
-Lower heat back to medium/low-medium and add another cup of stock once the rice has soaked up the first cup. Stir slowly and regularly so nothing sticks or burns. Continue to add stock as the liquid is absorbed or cooks down; you may not need the full 5 C. but more often than not, it will be close to that amount.
-Continue to stir slowly and regularly, checking the rice first after ~20 minutes, then again every 5 or so minutes after that. Add salt and pepper to taste during this stage. When the rice is just al dente (almost entirely cooked through with a very small amount of bite left), turn the heat to low and cover for a few minutes to finish. If you are adding vegan cheese, you can stir it in at this point or sprinkle on top after plating.

Old-Fashioned Pecan Pie [V, SF option, GF option]

 Vegan old-fashioned pecan pie from The Spoon + Shovel

Vegan old-fashioned pecan pie from The Spoon + Shovel

There’s something so thrilling about making a perfectly traditional-looking vegan pie. Most of us came to a plant-based diet after years (or a lifetime) consuming meat and dairy, and getting that balance of plant ingredients to behave like the food chemistry of your memories is incredibly satisfying. I brought this pie to my parents’ holiday party this year, and my dad said it was the best pecan pie he’d ever had! See how your family reacts – let’s win some hearts with this one.

Ingredients:
Filling:
¾ C. pitted dates (6 large)
6 T. nut milk (soy or cashew) or pea milk
½ t. salt
2 t. apple cider vinegar
2 t. vanilla extract
2 C. brown sugar
¼ C. coconut oil
¼ C. dairy-free butter/margarine
3 T. flour (GF option here)
1 ½ C pecan, chopped, plus more whole pecans to decorate

Crust:
1 C. flour (GF option here)
½ C. coconut oil OR ¼ C. coconut oil + ¼ C. dairy-free butter or margarine
Ice water

 Vegan old-fashioned pecan pie from The Spoon + Shovel

Vegan old-fashioned pecan pie from The Spoon + Shovel

-Preheat the oven to 375° F.
-In a large mixing bowl, combine the flour and coconut oil (or coconut oil + butter/margarine) with a pastry knife. Once the dough pieces are roughly the size of lentils, begin adding ice water a teaspoon at a time, mixing until the dough sticks together, but before it’s sticky to handle. I usually end up using ~ ¼ C. total.
-Place dough on a floured piece of wax paper that is twice as long as it is wide. Flour the top, press down and roll between the wax paper until crust is thin and round. Cool in refrigerator while preparing the filling.
-Combine the dates, nut milk, vinegar, salt and vanilla in an immersion blender or food processor and process until smooth.
-Transfer date mixture to a stand mixer and add the brown sugar, coconut oil and butter (room temperature or melted). Combine, adding the flour one tablespoon at a time until smooth.
-Chop the pecans and fold into the filling.
-Remove crust from the refrigerator and form into the 9” pie pan of your choice. Pour in filling and decorate top with whole pecan halves.
-Place in the oven and bake for 45-60min or until the center of the pie only jiggles slightly when gently shaken. Remove from the oven and let cool for ~2 hours before serving.

Vegan Orange Spice Bundt Cakes w/ Grand Marnier Glaze [V, SF, GF Option]

 Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

This holiday season, I wanted to try my hand at something a bit more "outside of the box" as far as desserts go, and started brainstorming something featuring the flavors of a cloved orange. Meghan suggested baby Bundts and I knew it would be a perfect fit. Add some delicious orange liqueur to the mix and your office party will be hopping in no time!

 Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Ingredients:
Batter:
¾ C. pecans
3 C. flour (GF option here
1 T. grated orange zest
1 t. baking soda
2 t. ground cinnamon
½ t. ground ginger
½ t. ground nutmeg
½ t. ground clove
1 t. salt
½ C. coconut oil
½ C. dairy-free butter or margarine
2 ½ C. granulated sugar
1 C. + 5 T. flax gel (recipe here)
½ nut milk + 2 t. apple cider vinegar
1/3 C. orange juice

 Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Glaze:
¼ C. orange juice
¼ C. Grand Marnier liqueur
1 C. or more powdered sugar

Prep time: 20-30min
Cook time: 40-60min
Yield: 1 large bundt or up to 12 baby bundts

-Preheat oven to 350°F.
-Coat the inside of a large Bundt pan or 1-2 baby Bundt forms with warm or melted coconut oil, then dust with flour.
-Finely chop the pecans, then combine with the dry ingredients (minus the sugar) in a bowl and set aside.
-In a stand mixer, combine coconut oil, butter and sugar for 3-4 min or until fluffy. Add flax gel ~3 T. (the size of a large egg) at a time, beating well after each.
-Add the orange juice and combine.
-Combine the nut milk and vinegar in a measuring cup.
-Add 1/3 of the mixed dry ingredients to the mixer and combine, then add ½ of the buttermilk and combine. Repeat this step again, then end with the final third of the dry ingredients. Be careful not to overmix or the batter will have trouble rising.
-Pour into the prepared Bundt pan or forms and bake 40-60min or until golden brown and a toothpick inserted near the center of the cake comes away clean; the smaller Bundt forms will take less time than a full Bundt pan, so plan your bake times accordingly.
-Remove from the oven and let cool in the pan or forms for ~30 minutes, then invert onto a wire rack to finish cooling.
-Combine the orange juice and liqueur in a bowl, then whisk in the powdered sugar in ¼ C. increments. Add up to an additional ¼ C. if the glaze is too thin.
-Once the cake or cakes are almost fully cooled, transfer to a lipped plate and drizzle evenly with the glaze. More chopped pecans can be sprinkled over the glaze, or the cake/cakes can be topped with candied orange peel. For a more “adult” cake, place on a plate with a deeper lip and soak the base of the cake with an additional ¼-½ C. liqueur before glazing.

Vegan Bourbon Pumpkin Pie [V, NF, SF, GF option]

  Vegan bourbon pumpkin pie from The Spoon + Shovel

Vegan bourbon pumpkin pie from The Spoon + Shovel

No fall or winter holiday party is complete without a pumpkin pie, so why not add a little kick with some bourbon? This recipe is sure to appease even the biggest holiday grinches!

  Vegan bourbon pumpkin pie from The Spoon + Shovel

Vegan bourbon pumpkin pie from The Spoon + Shovel

Ingredients:
Filling:
¾ C. granulated sugar
1 t. ground cinnamon
1 t. ground ginger
¼ t. ground clove
¼ t. nutmeg
½ t. salt
1 C. pitted dates
¼ C. bourbon
¼ C. water
2 C. (16oz) cooked pumpkin
1/3 C. coconut milk
1 t. starch (arrowroot, corn or tapioca)

Crust:
1 C. flour (GF option here)
½ C. coconut oil OR ¼ C. coconut oil + ¼ C. dairy-free butter or margarine
Ice water

Prep time: 20-30 min.
Cook time: 55-65 min
Yield: 1 pie

-Preheat oven to 425° F.
-Combine the dates, ¼ C. bourbon and ¼ C. water in a food processor or hand mixer container.
-In a large mixing bowl, combine the flour and coconut oil (or coconut oil + butter/margarine) with a pastry knife. Once the dough pieces are roughly the size of lentils, begin adding ice water a teaspoon at a time, mixing until the dough sticks together, but before it’s sticky to handle. I usually end up using ~ ¼ C. total.
-Place dough on a floured piece of wax paper that is twice as long as it is wide. Flour the top, press down and roll between the wax paper until crust is thin and round. Cool in refrigerator while preparing the filling.
-Pulse the dates and liquid with the food processor or immersion blender until smooth.
-Combine sugar, cinnamon, ginger, clove, nutmeg, salt and pumpkin in a stand mixer.
-Whisk the teaspoon of starch into the coconut milk, then add the date mixture and coconut milk to the stand mixer and combine.
-Remove crust from the refrigerator and form into the 9” pie pan of your choice. Pour in filling and place in oven.
-Bake at 425° F oven for 15 minutes, then reduce to 350° F for 40-50 minutes or until a toothpick inserted near the middle comes out clean. Cool on a wire rack for 2 hours before serving.

Easy Vegan French Toast [V, NF, SF option, GF Option]

 Easy Vegan French Toast from The Spoon + Shovel

Easy Vegan French Toast from The Spoon + Shovel

Snowy winter mornings are the perfect time for some easy vegan French toast! I’ve been trying to put together a foolproof, simple recipe for some time now, and hopefully this one becomes as indispensable for you as it has become for me.

Ingredients:
8 slices bread (white or wheat preferred; can use GF bread)
1 C. dairy-free milk (soy or pea work best)
1 t. apple cider vinegar
2 T. nutritional yeast
¼ t. salt
1 t. vanilla extract
1 T. cinnamon
2 T. flour (can substitute equal amount of starch or GF flour)
Dairy-free butter for frying, plus more for finished, warm toast
Maple syrup

 Easy Vegan French Toast from The Spoon + Shovel

Easy Vegan French Toast from The Spoon + Shovel

Prep time: 5 min.
Cook time: 10-15 min
Yield: 4 servings

-Whisk together milk, vinegar, nutritional yeast, salt, vanilla, cinnamon and flour/starch in a wide bowl or deep-lipped plate until there are no visible lumps.
-Heat a large skillet or frying pan on medium-high heat. When warm, add 1-2 T. butter and melt.
-Soak each slice of bread on one side, then the other, then gently add to the hot buttered pan.
-Fry on each side for roughly 2-3 minutes or until golden brown. Remove from pan, add butter and maple syrup, and serve.

Vegan Spinach Ricotta Omelettes (V, GF)

 Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

This recipe was a long time coming... We'd been missing omelette breakfasts for years and I had struck out with previous iterations of this general idea, but with a bit more vegan cooking technique under my belt, I finally feel like this recipe is ready to be shared. A little finesse is needed to keep these omelettes from breaking when it comes time to fold them over, so this may be a “practice before the party” sort of thing. This is a more advanced recipe than usual strictly due to the fragility of the omelette during cooking, but don't let that deter you - soon, your vegan brunch game will be second to none!

 Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Ingredients:
Omelette:
½ lb (half block) silken tofu
½ C. cashew cream
¼ C. nutritional yeast
2-3 T. chickpea flour
2 t. starch (corn, potato or tapioca)
½-1 t. turmeric
Salt and pepper to taste
Dash of kala namak (black salt)
Filling:
Caramelized onions
Fresh spinach
Vegan ricotta (Kite Hill’s almond ricotta is amazing)
Vegan cheeze shreds

*note, these were the fillings I used for this post, but you can fill yours with whatever you’d like. Sautéed mushrooms, bell peppers, sundried tomato, fresh basil, coconut bacon – there are tons of possibilities.

Prep time: 10-20min (depending on if you have cashew cream premade)
Cook time: 5-10min
Yield: 4-5 omelettes

-If making caramelized onions, start them first; slice an onion into thin strips and place in a pan with 1-2 T. oil (olive or avocado, preferably) and cook on medium to medium-high, stirring often. Be careful the heat isn’t too high, as you can burn your onions before they begin to caramelize.
-If you don’t have cashew cream ready, follow the directions at the link above to make a batch; you will only need a ½ C. so you can freeze the rest for later (or have vegan alfredo for dinner tonight).
-Add silken tofu, cashew cream, nutritional yeast, flour, starch and turmeric to a food processor and combine.
-Add salt and pepper to taste, combine, taste again and repeat as needed.
-Add the kala namak and combine; make sure you don’t overdo it with this ingredient, which gives a sulfurous, eggy flavor to the mixture. A little goes a long way.
-Heat 2 T. oil on medium-high in a nonstick pan at least 8” in diameter. If you'd like, you can use the same pan used for the caramelized onions.
-Scoop just enough of the tofu mixture into the pan so there is a thin layer on the base of the pan. Smooth out with a spatula or spoon so that the mixture is even and not too thick; too much and the inside of your omelette will be runny and folding will be very difficult.
-Cook for 2-3min, scraping edging gently so they don’t stick to the pan. Air pockets should form and be deflated gently as the mixture cooks, and the omelette will look similar to how pancakes cook. Check under the edges to make sure you’re not burning and adjust cook temperature accordingly.
-When the omelette has become a darker color on top and appears sturdy when a spatula is gently inserted under one side, add your filling, cheeses first, and fold (again, gently) over. Remove from heat and let the cheeses melt and spinach wilt for a few moments, then transfer to a plate and repeat as necessary.
-If you don’t use all of the tofu mixture immediately, it can be refrigerated for a day and cooked as your next breakfast, though it seems to begin separating after that, and freezing would damage the emulsion.

Golden Turmeric Udon Soup with Ginger, Bok Choy, Mushrooms and Coconut Milk [V, GF Option]

 Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

It's mid-March, and of course the last of the winter snow has arrived. It's the perfect day (or evening) to make this flavorful vegan soup to warm you up and keep away any remaining cold weather blues. Packed with fresh turmeric and ginger, and paired with the refreshing snap and taste of bok choy, this is our household's go-to when the sniffles and aches start, and is one of the most no-fail recipes I have. Enjoy, and think spring thoughts!

Ingredients:
1-2 T. coconut oil
½ C. onion, chopped (about half of one large white onion)
½ C. fresh mushrooms, sliced (I normally use cremini or baby bellas, but buttons work too)
2 ½ C. vegetable stock (recipe here)
1 ½ C. water
2 T. freshly-grated turmeric (roughly one to two 2” pieces, peeled and grated)
2 T. fresh ginger, chopped
2 C. fresh bok choy, chopped
1 bundle udon noodles (use brown rice noodles to make GF)
1-2 T. liquid aminos
2 t. sea salt
Ground pepper to taste
1 C. coconut milk
Lime wedges for garnish
Shichimi to taste

Prep time: 10 min.
Cook time: 20 min.
Yield: 4 servings

-Heat a stockpot on the stove on medium and add the coconut oil.
-Chop and add the onions to the pot.
-Chop and add the mushrooms; cook until the onions are translucent (4-6min).
-Add the sea salt and ground pepper and stir.
-Add the veg stock and water, and increase the heat to medium-high.
-In a separate pot, bring water to a boil and cook the udon noodles.
-Remove the skin from the turmeric and ginger, and chop the ginger.
-Add the ginger, then grate the turmeric into the pot.
-Chop the bok choy, leaving greenery intact where possible.
-Add the bok choy and liquid aminos to the pot and let soup come to a low boil for a minute before removing from heat.
-When udon is ready, strain off the water and add noodles to the soup. 
-Add the coconut milk and stir. Taste to see if the broth needs more salt or pepper and adjust to your preference.
-Ladle soup into bowls, garnish with lime wedges and shake shichimi on top to taste. Squeeze lime juice over the soup before eating.

 Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel