Vegan Cooking with TLC

I came up with this recipe one day when I wanted to make quinoa for breakfast but didn't have enough quinoa. I added some spelt flakes I had in the pantry to make up the difference. Sometimes that's what we have to do. Look in the pantry and make things work. I jotted down the recipe and promptly forgot about it until recently when I looked through the recipe workbook I keep in the kitchen. I saw it and decided to make it again to verify it worked and to share it if it did. So, here it is! Berry Cherry Quinoa Porridge ½ cup quinoa ½ cup spelt flakes* 1 tablespoon ground flaxseeds 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom ½ cups water ½ cup blueberries** ½ cup cherries** Pour enough water in a small pan to cover bottom of pan. Add flaxseeds. Stir. Add spices and stir. Add quinoa and water. Bring to a boil. Cover and simmer 10 minutes Add spelt flakes. Simmer 5 more minutes until flakes soften. Sti

The past few weeks have been rough on this blog... Sighs! Every time I went to make a recipe for it, I was missing ingredients. I have no problem substituting ingredients when cooking for my household, but I don't like to when I'm cooking for the blog. I don't want to create confusion. Normally, I'd just run to the store and pick up what I needed, but that seemed like a luxury during a pandemic, so, I just didn't post anything.  Finally this week I managed to have all the ingredients to make something,  Blueberry Chocolate Chip Scones . This version uses whole wheat flour which makes them denser than we normally think of when we think of scones. Blueberry Chocolate Chip Scones 1 cup almond milk* 1 tablespoon apple cider vinegar 1 tablespoons ground flaxseeds 2 tablespoons hot water 3 cups whole wheat flour 2 tablespoons baking powder 1 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon cardamom ½ cup date sugar ¾ cup almond pulp* + ¼ cup almond mil