Vegan Cooking with TLC

As I thought about making Spelt Biscuits to share on the blog, I kept remembering my Daddy making Blackberries & Biscuits for breakfast on winter weekend mornings. He used the blackberries we'd picked and frozen during the summer. He sometimes made his own biscuits and sometimes used canned. Those blackberries tasted better than the store-bought ones I used this time. Maybe it had something to do with knowing we'd picked them ourselves. Maybe it had something to do the soil they grew in on our farm. Or maybe it's just nostalgia telling me they tasted better. Regardless, I decided to make this a two-recipe week and share both the biscuit recipe and this very simple recipe for Blackberries & Biscuits in honor of my Daddy. Blackberries & Biscuits 1 pint - 1 quart frozen blackberries 1 batch biscuits Place blackberries in a small pan . Heat over medium-low heat until soft and steaming.* Serve with biscuits.** * I think Daddy added some sugar to his when he cooked

I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th

I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little