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 first made Basil Berry Salad last summer when I had several types of fresh berries and some fresh basil in the refrigerator. I couldn't decide which berries I wanted eat and then I smelled the basil. I thought "Why not? What's the worst that can happen?" So I made it. It was simple and refreshing! I'm sure you could use any berries you like, but this is what I had in the refrigerator this week! Basil Berry Salad 1 small bunch fresh basil (about 1 Tbs after chopped) ½ pint raspberries ½ pint blackberries ½ pint blueberries 1 pint strawberries. Finely chop basil. Set aside. Wash and pit strawberries and cut into pieces close to the side of the other berries. Wash the rest of the berries. Be sure to pick out any overly ripe berries. Add all berries to a bowl . Add the basil. Gently mix berries and basil together careful not to bruise the berries. Place in the refrigerator for at least 2 hours to allow flavors...

I love fruit infused water! I find it a refreshing way to keep hydrated especially when I start slacking off water. Strawberry water needs very ripe strawberries to infuse well, so keep that in mind.  I like to bruise them slightly before pouring the water over them. Just a little press with a wooden spoon will do the trick. Strawberry Water 1 pint of fresh, ripe strawberries*  40 ounces of water Place the strawberries in a pitcher and add water. Let steep overnight in the refrigerator. Refill the pitcher up once to get the most out of the berries.** * Frozen strawberries an also be used. ** Berries can then be used in a smoothie, if desired Note: I use organic ingredients whenever possible.

As I said, this week I'm doing a 2-for-1 in the recipe department. I shared my basic Raw Applesauce recipe, and this is my Raw Cinnamon Applesauce Recipe. They're both very easy and can be made with a few apples or a blender full of apples. Just adjust the cinnamon accordingly. Raw Cinnamon Applesauce Apples 2 teaspoons cinnamon for every 8 cups of apples Wash apples. Core and slice into pieces cutting out any bad spots. Sprinkle cinnamon over apples and mix to coat. Fill blender with apples. Slowly increase speed on blender until blending on high. Blend until smooth pushing apples down when necessary. Place in airtight containers and place in the refrigerator.  Can be frozen for longer storage if necessary.

This week I'm sharing two very similar recipes Raw Applesauce and Raw Cinnamon Applesauce . They weren't my planned recipes, but when I discovered enough apples on our apple tree, I decided to go ahead and make applesauce and share the recipes. This is a basic raw applesauce. I don't specify the number of apples because I've made this recipe with as few as 2 apples when I needed applesauce for a recipe I was making or a full blender full of apples like this time. Raw Applesauce   Apples Wash apples. Core and slice into pieces cutting out any bad spots. Fill blender with apples. Slowly increase speed on blender until blending on high. Blend until smooth pushing apples down when necessary. Place in airtight containers and place in the refrigerator.  Can be frozen for longer storage if necessary.

I often like to have fruit for dessert. In fact, most nights fruit is the dessert of choice at my house. On occasion, I do make other desserts. Sometimes I like to dress the fruit up a bit with some herbs, nuts, or other things I have in the pantry or refrigerator. I put this recipe together because I liked the play of colors and flavors of the myriad melons and it just seemed natural to pair the melons with mint. This salad also makes a great breakfast. Minty Melon Salad 1 small watermelon 1 small canary melon 1 small cantaloupe 1 small snow leopard melon 1 bunch fresh mint Peel melons.*  Remove seeds from canary melon, cantaloupe, and snow leopard melon with a large spoon. Discard seeds.  Cut all four melons into bite size chunks. Remove mint leaves from stems and chop the leaves into tiny pieces. Discard stems. Place the melon and mint in a large bowl .  Stir gently until well distributed. Cover and refrigerate for at l...