Vegan Snickerdoodle Biscuits

rolls 1

In New York, the “cronut” craze has taken the city by storm. Half donut, half croissant, crazy people are standing in unholy lines to experience this funky hybrid. The little treat I made this morning has the mutt effect as well:

Cinnamon roll? Sorta.

Biscuit? Well, not quite.

Scone? Hmmm. I guess it’s scone-ISH.

Perhaps I should call it a cinna-bis-cone. But that’s a mouthful. I’m going to compromise with myself and call these bad boys “Vegan Snickerdoodle Biscuits” because they don’t contain any animal products and were born of a biscuit recipe.

In May, Cooking Light published recipe makeover for drop biscuits, which I made and loved. I tinkered with that recipe to the point that it’s almost unrecognizable. That’s okay…I think you’ll recognize it as your new favorite breakfast.

Vegan Snickerdoodle Biscuits

for the biscuits

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons coconut oil

3/4 cup coconut milk (full fat)


for the filling

1 tablespoon coconut oil, melted

2 tablespoons brown sugar

1 tablespoon cinnamon

*1 tablespoon coconut oil for brushing on top and a bit more brown sugar to sprinkle over the shaped biscuits

Preheat oven to 450°.

Combine flour, baking powder, salt, and baking soda in a large bowl, stirring to combine.

Place 2 tablespoons coconut oil in a microwave-safe bowl. Microwave for about 30 seconds or until melted. Add coconut milk, stirring well.

Add coconut milk mixture to flour mixture. Stir with a spatula until just incorporated and batter pulls away from sides of bowl. The dough will be a little sticky.

Dough Sized

Transfer the dough to a well-floured surface. Sprinkle the top of your dough with additional flour and use a rolling pin to shape the dough into a long rectangle about 1/4 inch thick.

Rolled Dough sized

Use a brush to spread the melted 1 tablespoon of coconut oil over the entire surface of the dough. Sprinkle on the cinnamon and brown sugar evenly.

Brown Sugar Baby sized

Starting rolling your dough, long end to long end, jelly roll style. (You should have a long skinny round when finished.)

Rollin sized

Use a knife to cut 10-12 equal biscuits.

Cut up Sized

Transfer them to a baking sheet coated in parchment paper, and brush the additional 1 tablespoon oil over the top of each biscuit. Sprinkle with brown sugar.

brush sized

Bake at 450° for 10 minutes or until golden. Cool 3 minutes; serve warm.


On Tap for Meatless Monday: Fresh Summer Corn Tart

Corn Tart

Happy Meatless Monday, y’all! Vore and I actually talked about our groceries recently–from both a budget and a health perspective–and he thought it might work well for him to go meatless TWO days a week. (Who is this man? I won’t complain.)

For those who might be stumped about vegetarian recipes meat eaters will enjoy, I have written a post with my favorite recipes. Here’s what we’re loving lately:

  • Mama Pea’s Black Bean Burgers. This is my go-to burger recipe. My guy loves it! I make a double batch and freeze leftovers for a quick meal. They’re great as burgers or crumbled on top of a salad.
  • Pizza. We usually make our own, but if you are in a pinch for time, this Annie’s Rising Crust Spinach Mushroom pie is the jam.
  • Veggie plates! Last night I made a corn tart (recipe below), mixed grilled veggies and Pink-Eyed Peas with Smoked Paprika from Cooking Light. I also buttered and grilled a couple of pieces of Portuguese bread. It was easy breezy and plenty filling for my hungry guy.

Now them, about this tart. YUM! I loosly followed this Whole Foods recipe, making substitutions based on what we had in the house. I used the healthified crust from my Tomato Pie Remix recipe in the place of the prepared version. Get to the store or farmer’s market while there is still lovely fresh corn and make this. You’ll thank me.

Fresh Summer Corn Tart

for the crust: 

1 1/2 cups homemade breadcrumbs, unseasoned

1 tablespoon butter

1 cup unsalted canolini beans

1/2 teaspoon salt


for the filling

3 eggs, beaten

1/4 cup fine yellow cornmeal

1 cup full fat coconut milk

3 ears yellow or bicolor corn, husked

1/3 cup crumbled feta cheese

2 tablespoons mixed chopped fresh herbs (I used basil, chives and thyme)

3/4 teaspoon fine sea salt

Tomatoes and basil for topping

*Combine the bread crumbs, butter, beans and salt in the food processor or high speed blender. Pulse until the beans/breadcrumbs/butter are integrated.

*Squish this mixture evenly into a 10.5 inch tart pan that has been coated with cooking spray. Ta-da! Crust.

*Bake the crust at 350 for 10 minutes. Meanwhile…

*Use a whisk to beat the eggs in a large bowl. Add in the cornmeal and coconut milk and whisk until combined. Stir in the corn, feta, herbs and salt. Get them good and integrated.

*Pour the egg/corn mixture into your prepared crust and bake at 350 for 45-55 minutes. Top with tomato slices and basil and enjoy!

Foodies Take NYC

A couple of weeks ago, Vore and I went on an adventure. His extended family was having a get together at the beach in New Jersey, so the two us us decided to head up a little early to explore an old favorite–New York City, and a new spot–Philadelphia. This post is all about our food adventures in NYC.

NYC Collage

We stayed in New York (at the W, which I adore) for three days and pretty much ate our way around the city. A good bit of the collage above showcases the food tour we took in Greenwich Village. Foods of New York Tours came highly recommended from a friend, and I in turn would highly recommend it to you. It’s such a cool way to learn about the neighborhoods.

I wasn’t the queen of taking pictures while we where there, but the collage above gives you a sampling. Here’s what’s pictured:

  1. The original Shake Shake at Madison Square Park. Mmmm. The shroom burger!
  2. Food tour: Joe’s Pizza – A classic pizzeria with a secret ingredient: NYC water.
  3. Food tour: Vore enjoying his slice at Joe’s
  4. Food tour: Eating my bites at Murray’s Cheese Shop
  5. Food tour: Milk & Cookies
  6. Food tour: Olivier & Co
  7. Central Park Boathouse
  8. Food tour: the open hearth at Rafele
  9. Molly’s Cupcakes in Greenwich Village

Now then, on the the goodies. Here were our top three NYC picks from this trip. (I’ve been to NY 8 times, and I think I would faint trying to pick a favorite restaurant!)

  1. The Stanton Social. You guys, this was one of the best meals I have had ever, in my whole life. Vore agreed. We were a little leery of the tapas style approach, but ended up being enchanted. Chris Santos nailed it with this Lower East side gem. It’s creative, but not too creative, and just flat out delicious. EAT HERE. That is all.
  2. Central Park Boathouse. Please have a weekend brunch here. The food is grand, but the view…Oh it’s just amazing! We sat on the patio, which hangs out over the paddle boat lake. Remember when Carrie Bradshaw fell in the water trying not to kiss Big? It was here! You’ll love a relaxing Saturday morning right in the middle of the park. We did, right before walking the few blocks to the Met, for an afternoon exploring art. How cultured!
  3. Butter. You just feel cool walking into Butter. This NoHo spot has sweeping ceilings, birch tree decor and a vibe that we fell in love with. We ordered from the New York Restaurant Week menu (a stellar prix fix menu for salad, dinner and dessert) and were not disappointed.

Bonus: Have room for dessert? Of course you do. You need to go to Molly’s Cupcakes in Greenwich Village. We went so far out of our way to get to this little spot and it was beyond worth it. They have a case full of creative cupcakes or you can–get this–build you own! I of course chose the latter, getting the most moist chocolate cake imaginable, buttercream frosting and brownies on top. Yes brownies AND cupcake all in one bite. So good!

What’s your favorite spot in NYC? 

Stuffed Figs with Goat Cheese, Basil and Balsamic Reduction

Stuffed Figs

Oh, the elusive fig. Their season is short. Birds love them, so if you are lucky enough to have a tree nearby, you might find it picked clean before you can get a taste of the ripe fruit. But goodness, they are worth waiting for. A simple fig is one of my favorite late summer treats.

The gardeners at work have been bringing a large bowl full of perfectly ripe figs when they harvest three times a week. I will confess to eating them straight off the table. This time, I did sneak a few home, to make a fun appetizer for Vore and me.

This simple dish features the best of summer–ripe figs, basil and a perfect balance of sweet and savory. I filled the figs with a goat cheese/basil mixture, then topped with a balsamic reduction and a few pinches of KIND Oats & Honey Clusters with Toasted Coconut granola, for a little crunch. (Thanks for the delicious sample, KIND!) I think you’ll love them.

Stuffed Figs with Goat Cheese, Basil & Balsamic Reduction

6 ripe figs, any variety

2 tablespoons goat cheese crumbles

1 tablespoon fresh basil, finely chopped

a couple of grinds fresh black pepper

1/4 cup balsamic vinegar

a tablespoon or so of your favorite granola, for topping

Figs step 1 a*Using a pairing knife, gently hollow out a little cubby in each fig. [Eat everything you scoop out, obviously. Waste not, want not!]

*In a medium bowl, mash together the goat cheese, basil and black pepper.

Figs step 2 a*Stuff a heaping half teaspoon of the goat cheese mixture into each of your figs. Give them a good push with your finger, being careful not to break the figs. Set them aside for a moment.

*Place the 1/4 cup vinegar in a small sauce pan over medium heat. Allow it to reduce into a thick syrup, stirring occasionally. Watch it carefully, as it burns quickly! Remove from the heat.

Stuffed Figs 1*Now then, you’re faced with a decision. You can briefly broil the figs for a minute or so (as I did in the pictured dish) or you can leave them raw. They taste great both ways!

*Plate the figs, drizzle with balsamic vinegar reduction and sprinkle with the granola. Garnish with fresh basil leaves and enjoy!