Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – the key is to keep the dough cold and handle it as little as possible.
Mushroom pasties are flaky baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
I adapted this chick’n, leek and potato pie to be vegan. These make great picnic snacks too if there are any leftovers from dinner.
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
These macarons with lemon curd taste like sunny lemon meringue pie bites without the crust!
These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.
It reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.
Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful weekend project if you have some extra time and love to put into making dinner.
We make this bean stew with dumplings pretty often in winter months, with the lovely combination of dill, rosemary, and sage warming our tummies.
This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
Enjoy the packed fruit in these Chelsea buns, a British variation of cinnamon rolls. They make my mouth water and my heart melt.
Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham risotto?
Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.